Little Echo Espresso · West End coffee bar

Coffee on rotation.

Pull a sleeve for the tasting notes. Flip between recipes for espresso, milk or filter.

Sul de Minas, Brazil · Natural process

Cocoa, hazelnut, caramel.

Espresso: 18 g in · 36 g out · 27–30 sec
A short, round double brings the hazelnut forward. Look for the colour of dark honey as the shot finishes.
With milk: 18 g in · 36 g out · 120 ml milk
Steam the milk to a glossy, fine foam. A small cup keeps the cocoa present right down to the last sip.
Filter: 15 g coffee · 240 g water · 93°C
Grind medium. Wet the grounds with 40 g of water and wait 35 seconds. Pour the rest slowly for a caramel finish.

Sidama, Ethiopia · Washed process

Jasmine, lemon, white peach.

Espresso: 18 g in · 44 g out · 29–32 sec
Let the shot run a little longer for a lighter body. Give it a stir before tasting, then look for jasmine above the citrus.
With milk: 18 g in · 40 g out · 90 ml milk
Use a small cup and pour the milk low. Leave it a moment before drinking. The white peach comes through as it cools.
Filter: 15 g coffee · 250 g water · 95°C
Grind medium-fine and give the bloom 40 seconds. Add the rest in two slow pours, keeping the water away from the paper.

Huila, Colombia · Honey process

Baked plum, cacao, panela.

Espresso: 18 g in · 40 g out · 28–31 sec
Start with a medium-fine grind. Stop while the stream is still glossy to keep the ripe plum sweetness.
With milk: 18 g in · 38 g out · 100 ml milk
Pull the double into a small cup, then fold in the steamed milk. The cacao deepens with just a trace of red fruit.
Filter: 16 g coffee · 250 g water · 94°C
Bloom for 30 seconds. Split the remaining water into two pours and let the last one drain for a brown-sugar finish.