Mondrian Dark

Looking for a powerful espresso with a thick crema and distinct cocoa? Mondrian Dark from Beukenhorst delivers exactly that profile. The blend consists of 70 percent Arabica and 30 percent Robusta, with spicy and earthy tones. The roast is dark, acidity remains low, and the body is syrupy. When paired with milk, caramel and cocoa notes are further enhanced, while the spiciness provides a bit of a kick.

• Start with an espresso ratio of 1:2 in 25-30 seconds as a baseline.
• Use a medium-fine grind and high flow pressure for a thick crema.
• For more chocolate notes, extract slightly longer; for extra punch, extract slightly shorter.
• For milk-based drinks, a higher brewing temperature often works in your favor.