espressolab at doubleshot

Here are the first photos, of DOUBLESHOT COFFEE pulling ESPRESSOLAB’s espresso 1983. We LOVE the 1983 with 40% Fazenda Sta Terezinha, 40% Don Mayo, and 20% Kocherie. It pulls beautifully on our Mirage and we are absolutely excited to be serving it as our Guest Coffee from today for as long as it lasts! We are using a triple basket, with 26 grams, extraction time 26-30 seconds. What we find most fascinating about it, is the layers of flavour it brings with it; predominantly sweet, nutty chocolate!