Caffè Vergnano 1882 Espresso Classico 600 Coffee Beans 1kg

The darkest and most forceful of the numbered line, built around African Robusta for a heavy body and the striped crema that Neapolitan-style espresso is known for. Choose it when the house style is short, dark and unmistakably strong.

Espresso, and best kept short. The dark roast extracts quickly, so a long pull turns bitter rather than stronger — if the shot tastes harsh, shorten it before you coarsen the grind. Heavy enough to cut through a large milk drink.

Roasted in Santena, just outside Turin, by a family that has made coffee since 1882. The roastery is deliberately slow about it — cycles of fifteen to eighteen minutes at 180–200°C rather than an industrial turbo roast — and each origin goes through the drum on its own, blended only afterwards so each keeps its own character. One kilogram of whole bean. Keep the bag sealed, cool and away from daylight; once open, use within a month while the crema still holds.