Espresso at home, the way a chef would pull it.
Chef Vatche roasts our House Espresso Blend every week in Clovis. Here is the coffee, the recipe we start with, and how to fix a shot that isn’t right yet.
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I roast espresso the way I build a sauce.
Body and sweetness first. Then I make sure nothing burns. I’ve cooked in professional kitchens for 24 years, and the same rule holds at the roaster: if you push it too far, you lose the sweetness and all you taste is bitter.
House Espresso is roasted in small batches on our Primo roaster in Clovis. I pull it before the oils break, so you get caramel and dark chocolate up front and a walnut finish, with enough body to hold up under milk.
— Chef Vatche Moukhtarian
House Espresso Blend
Where we start every shot
Use these numbers as your starting point with House Espresso. Weigh it. A small kitchen scale does more for your espresso than a new machine.
Grind matters most. A burr grinder beats a blade grinder every time.
Shot not right? Taste it, then change one thing.
Every grinder and machine is a little different. Change only the grind, a little at a time, until the shot tastes right.
Sour or thin
The shot ran too fast. Grind finer. You want it to come out slow, like warm honey.
Bitter or harsh
The shot ran too slow. Grind coarser. Over-extracted espresso tastes burnt even when the roast isn’t.
Sweet and balanced
That’s it. Write the grind setting down. Caramel up front, chocolate in the middle, walnut on the finish.
Built to hold up under milk
A lot of espresso disappears once you add milk. House Espresso keeps its chocolate and caramel, so your latte still tastes like coffee.
It still makes a good cup.
Use a moka pot on the stove with a fine grind for a strong, espresso-style coffee. Or use an Aeropress, or just your drip machine at a medium grind. Same coffee, same caramel and chocolate.
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Espresso questions we get
What makes a good espresso bean?
Body and sweetness. Espresso concentrates everything, so a coffee roasted for sweetness and a heavy body tastes balanced in a small shot and still comes through in milk. That is what we roast House Espresso for.
Should I buy whole bean or ground for espresso?
Whole bean, and grind it right before you pull the shot. Espresso needs a very fine, even grind, and ground coffee loses its flavor fast.
Can I use House Espresso in a drip machine or French press?
Yes. It works in a drip machine, a moka pot or an Aeropress. Just grind it to match the brewer.
How fresh is it?
We roast weekly in small batches in Clovis, California, and your bag ships days after it’s roasted.
How much is shipping?
1–2 bags ship for $7.95 to Western states and $12.95 to the rest of the U.S. 3 or more bags ship free anywhere in the U.S.
Can I taste it before I buy?
Yes. We hold free cuppings at the roastery at 12 W Palo Alto Ave in Clovis, Wednesday and Thursday at 11 AM and 1 PM. Reserve a seat here.
From my roaster to your cup.
House Espresso Blend · 12 oz whole bean · $20
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