Our classic Alleycat espresso recipe starts with notes of chocolate and finishes with a bite of semi-sweet, roasty tones at the tail. At a full city+ roast it is slightly darker than Tigerlily, giving it a more conventional taste that is popular with many of our coffee shops. Espresso blending is a relatively young art, and has gone through many trends over the course of the past 100 years. Crema-obsessed traditional Italian blends (that include robusta) have given way to "bold" American French roast blends, and more recently, to a new world of lighter roasted blends and even single origin espressos that boast exciting notes of tangy goodness. Whether it is to be used as the base of a frothy latte, or to be sipped as a stand-alone treat, Beansmith is always chasing the perfect shot. We pull our inspiration from the art of blending that has come before us, but challenge ourselves to discover whatever is around the next corner, playing off the intense flavors of today's specialty coffees. We offer espressos that range from familiar to challenging, letting taste be our guide. ABOUT BEANSMITH COFFEE - Excellent roasted coffee can only come from excellent green coffee. Beansmith samples new crops of "green" or "raw" coffee each harvest to pick the cream of the crop to present as our seasonal offerings. We take a light-handed approach to roasting, allowing each origin to display the traits that make it unique. We strive to find coffees of true excellence that range from wild and exotic, to classically rich and clean. Beansmith roasts, packages, and ships your coffee the same day it was born!
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