Beans

good

Dark Vienna roast after second crack with chocolate and burnt sugar is espresso-leaning.

good

Shop describes a rich full-bodied earthy chocolate cup; medium-dark wet-hulled Sumatra is espresso-friendly.

good

Bold, heavy-bodied, low-acid coffee with leather and dark cocoa is a classic monsoon espresso profile.

good

Named a premium espresso blend.

good

Named a speciality espresso blend; shop copy is built around that espresso profile.

good

Named an espresso blend; shop says it is roasted for a smooth, balanced espresso experience.

good

Medium dark Mandheling with earthy molasses and dried fruit is a classic espresso body, though not labeled as such.

good

Dark roast, smoky, low acidity, dark chocolate is a traditional espresso profile.

good

Named Espresso Roast; shop says it is great as an espresso.

good

Same earthy molasses Mandheling as the caffeinated bag at medium dark; decaf does not change brew fit.

good

Medium-dark, earthy, chocolate, full-bodied Mandheling is a classic espresso body.

good

Rich, smooth, full-bodied medium-dark with dark chocolate is espresso-leaning; the shop does not say espresso.

good

Strong, punchy Robusta with nutty bitterness, smoky undertones, and thick body is built for a heavy shot or blend base.

good

Flagship roast with velvety caramel fudge is a reasonable espresso.

good

Shop gives an espresso recipe (22g in / 55ml out) even though it is a filter roast.

good

Medium roast with milk chocolate, caramel, and dried fruit can make a balanced shot.

good

Mogiana Brazil with chocolate, hazelnut, caramel, full body, and low acidity usually pulls a rounded shot.

good

Spicy, smoky, earthy, malty notes usually make a heavy, low-clarity shot.

good

Medium roast with milk chocolate and nuts can espresso; sweet orange keeps it from a dedicated shot roast.

good

Medium roast nutty-chocolate blend should pull a friendly espresso.

good

Medium roast with chocolate, almond, and raw sugar is a classic espresso-leaning profile, though the shop does not name espresso.

good

Crafted for smokier, heavier, intense Robusta character typical of espresso and strong cups.

good

Caramel, toffee, and nuts on a medium roast are espresso-friendly without the shop naming espresso.

good

Chocolate, creamy, berry, sweet at medium roast can make a balanced espresso.

good

Dark chocolate, hazelnut, and caramel in this Indonesia-Vietnam-India-Brazil blend should pull a rounded shot.

good

Vietnam-Brazil blend with earthy nutty bitterness, chocolate-woody notes, and caramel is a heavy, cafe-style shot.

good

Medium roast with caramel, nutty, brown sugar, and dark chocolate notes that usually pull a rounded shot.

workable

Washed Huehuetenango with orange and almond can shot, but the shop frames it as a refined cup, not espresso.

workable

Honey-caramel chocolate can pull a sweet shot, but bright citrus acidity is the headline.

workable

Medium roast with berry and milk chocolate can espresso, but washed fruit-sweet Colombians are less typical as house espresso.

workable

Medium body with juicy apple-orange acidity can shot, but the shop frames a clean, floral cup.