Triple shot baseless pour, the Crema richly settling in a thick head to the espresso is not an option, for a really good espresso you need a thick crema and an extraction time (from when you hit the brew button) of 25 seconds to fill a 1floz shot glass.

The shot is nearly complete, while you could get much more then 1floz of espresso from the triple shot basket, cutting it short will provide the purest and richest espresso shot. The longer you run water through the coffee in the group, the more you will pull out bitterness and undesirable flavours.

Double spout pour, an espresso and a shot to go into a big cappuccino cup.

Yes, we really do love our coffee.

Another shot, more lovely colours.

Drunk as an espresso shot on it's own, or with milk as a cappuccino, this sort of quality espresso is sublime.

Fresh roasted pour from Colombian, Peru and Honduras origin coffee beans

Gene Cafe roasted coffee, 248 degrees for 17 minutes.

Drunk as an espresso shot on it's own, or with milk as a cappuccino, this sort of quality espresso is sublime. To get this sort of Crema thickness you really need to be using the freshest roasted coffee possible, with only a few days resting period between roasting and use. You also need to be grinding the coffee fine enough, packing and tamping the coffee into the portafilt with an even tamp of 30lbs psi. Once you get all these factors correct you can start to enjoy the benefit of high quality espresso.

Even after two days resting, this fresh roasted blend provides buckets of crema.