Alfred's
Rich, bold, and aromatic - a true Italian roast with notes of dark cocoa, amaretto, and tiramisu.
The newest addition to our Every Day range, Alfred’s, is our tribute to the birthplace of espresso.
To celebrate the arrival of Alfred's, our new Italian-inspired restaurant, we developed our gourmet take on a traditional ‘Italian Roast’ coffee blend.
True to form, this coffee is molto intenso! We carefully roast Alfred’s long and slow to emulate the rich, strong and aromatic espressos of Milan. We've brought together coffees from Ethiopia, Sumatra and Brazil that each add their own verse to the song sheet.
Together the chorus sings to us dark cocoa, amaretto and, of course, tiramisu! This blend is named after Lauren’s late grandfather, who by all accounts was an absolute legend.
Have a cuppa and help us cheers to Alfred!
| Roast Level |
Dark |
| Tasting Notes |
Dark Cocoa, Tiramisu, Amaretto |
| Origin |
Brazil |
| Variety |
Mixed Varietals |
| Process | Washed |
| Producer |
Finca Esperanca, Worka Chelbessa, Suku Batak |
Brew Method
Filter: 16:1 water-to-coffee ratio (e.g., 20g coffee to 320ml water), medium-coarse grind
Espresso: 2.1:1 yield-to-dose ratio (e.g., 19g coffee to 40ml espresso), fine grind, 30-second shot
Recommended Resting
To get the best out of our coffees we recommend resting them. We have found for espresso the optimal age is 10 - 21 days after the roast date and for filter brew methods we find our coffees start tasting best after 3-4 weeks after the roast!