The Espresso Specialist
Half of all coffee beans get used for espresso. So why does every roaster spend 90% of their time on drip coffee?
As Espresso Specialists, we take a very different approach. We don't treat espresso as just another way to brew coffee. As we teach in "The Joy of Espresso" (one of the free classes on Friday morning), the way for your cafe to unlock the full potential of its espresso program is understanding how espresso is different- if not better- than drip coffee.
We supply cafes with Malabar Gold Espresso, a blend engineered to produce sweeter lattes and cappuccinos compared to what every local roaster offers. Not bitter, like dark-roasted old-school espresso. Not sour, like light-roasted, third-wave beans. Just sweet, rich, and creamy. This is why Malabar Gold has gained such a cult following among tech offices, home baristas and cafes throughout the US.
Brands: Sweeter lattes and cappuccinos start with MALABAR GOLD ESPRESSO. Not bitter, like dark-roasted old-school espresso. Not sour, like light-roasted, third-wave beans. Just sweet, rich, and creamy.