I’m fairly confident in asserting that I’ve got the sweetest tooth of any coffee roaster in the business
Secondly, it isn’t a democracy we run here, I only sell roasts that I like, which ties in nicely with the first point; I like sweetness in my espresso, but without resorting to sugar
Soâ ¦ if your Londinium isn’t sweet it is because your machine is running too hot
As Londinium roasts are less acidic than the competition you don’t need to have your machine running as hot to kill the acidity
Similarly, we recommend more traditional dosing of between 7 and 8 grams per shot, which also helps to reduce the brightness in the roast, and the reduced mass of coffee means a lower specific heat capacity, which again means you do not need the water entering the group at as high a temperature as the coffee is not going to suck as much heat out of the water when the two come into contact
Oh, and did we mention that a lower dose means a finer grind (to maintain an extraction time of around 25 to 27 seconds), which means the much written about issue of channelling all but disappears
Try making the above adjustments and experience a revelation in your enjoyment of espresso
If all that fails, just get on the phone & give us a call