Mexican coffee is one of the most dependable bases for espresso. Its chocolate and caramel sweetness, medium body and gentle acidity work as a single origin and as the backbone of a blend. Here is how to get the most out of it.
Choose the right coffee
- Chiapas for a round, chocolatey shot that works with milk.
- Veracruz for a brighter shot with citrus and nutty notes.
- Water process decaf for a full-flavour decaf espresso.
Roast level
Most Mexican coffees shine at a medium roast for espresso: developed enough to bring out sweetness and body, but stopped well before second crack so the chocolate notes do not turn bitter.
Development
Give the coffee a little more development than you would for filter. Many roasters aim for development (the time after first crack) of around 18 to 22% of total roast time for espresso. Keep the rate of rise declining smoothly to avoid flat or baked flavours.
Density matters
High-altitude Mexican lots are denser and can take more energy early in the roast. Lower-grown lots need gentler heat. If a coffee tastes sour and thin, add development; if it tastes ashy, reduce heat or end sooner.
Rest before dialling in
Espresso is sensitive to the carbon dioxide in fresh coffee. Rest Mexican espresso roasts for about 5 to 10 days before dialling in for a calmer, sweeter shot.
A starting recipe
- Dose: 18 g
- Yield: 36 g
- Time: 27 to 32 seconds
Adjust grind first, then ratio. Mexican coffee usually tastes best between a 1:2 and 1:2.3 ratio.
Building a blend
Use Chiapas as 50 to 70% of a blend for body and chocolate, then add a brighter coffee for lift. Because our Chiapas lot is available all year, your blend stays consistent season after season.
Shop year-round Mexican green coffee or request samples for espresso.