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1976 Espresso
Fernwood Coffee 1976 Espresso
Fernwood Coffee 1976 Espresso
1976 Espresso
1976 Espresso

1976 Espresso

$21.74 Sale • Save

Fairtrade organic coffee

454 grams

Cup Profile:
Chocolate, caramel, and orange zest

Region:
Peru and Guatemala 

Roast:
Medium

Grind Whole Bean
Size 454g

Pickup available at 1105 Caledonia Ave

Usually ready in 24 hours

Customers rate us 4.9/5 based on 432 reviews.

Customer Reviews

Based on 63 reviews
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(62)
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J
Jesse

Absolutely love the balanced, smooth, sweetness of these beans. Amazing espresso beans, but also make amazing pour over as well. For the cafe level quality, these are priced incredibly well. Highly recommend!

B
Bronson P. (Stittsville, CA)
Great Espresso Coffee

Another banger that was suggested after doing the Fernwood Coffee test and happy it did!

I use these beans in my espresso machine to make a double shot espresso and turn it into a tasty Canadiano!!! Love the beans!

Cheers

G
Greg I. (Vancouver, CA)
Espresso 1976

I had tried this espresso in a small 1lb bag and thought it was a nice rich semi strong espresso so I ordered a large 5 lb bag. However this batch is weak and slightly sour to the taste and doesn’t have the same richness as the previous bag. The roasting seems to be far less than before. Has your roasting method changed? I don’t feel it is an espresso roast. The beans are very lightly roasted in comparison with other espresso beans I have used. I expected a dark richly flavoured espresso roast but this does not have that style of flavour.

K
Kathy S. (Vancouver, CA)
Fantastic Espresso

Fantastic espresso delivered to home … and it is a B.C. company!

L
Laurent J. (North Saanich, CA)
1976 Espresso is superb

After moving to Vancouver Island three years ago I kept trying different roasters. By chance one day I bought some 1976 Espresso beans. And now it is what I use everyday.

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Brew Guide

Our head roasters have always vouched to brew what tastes good to you. We use these guides as a starting point and a general process through each method to brew the best coffee.

Fundamentals

  • Preheat your brewing vessel
  • Weigh your ingredients
  • Make sure your brewing vessel is clean
  • Use water that is almost but not quite boiling
  • Make sure to wet all the grounds evenly
  • Rinse any paper filters with hot water before use
  • Be sure to grind the coffee to the correct coarseness for the brewer you are using
  • Fresh coffee will "bloom" which is CO2 being released as hot water hits the coffee
  • To adjust strength change the grind, not the ratio of coffee to water. For stronger tasting coffee grind finer for less intense flavor coarsen your grind.
Conical Pour Over

  1. Wet filter with boiling water and discard water
  2. Put in 20 grams of medium ground coffee
  3. Pour in 100 grams of water & allow coffee to bloom
  4. Pour in remaining 240 grams of water little by little & use the stream of the water to push any grounds off the sides of the filter
  5. When all water is in stir once in a circular motion
  6. Let drip till done
Chemex

  1. Wet filter with boiling water
  2. Put in 40 grams of medium ground coffee
  3. Pour in 200 grams of water & allow coffee to bloom
  4. Pour in remaining 480 grams of water little by little & use the stream of the water to push any grounds off the sides of the filter
  5. Let drip till done
Aeropress

  1. Place the top portion of the brewer upside down on table
  2. Fit the bottom section over the rubber basket (At this point the numbers should be upside down on both parts of the brewer.)
  3. Put in 15 grams of medium ground coffee
  4. Pour in hot water to top (around 250 grams)
  5. Stir and make sure there are no dry grounds hiding at the bottom
  6. Let sit for 45 seconds
  7. Affix the filter cap with a wetted paper filter into the fitting (this should be at the top at this point) and depress a tiny bit so the slurry is close to the filter.
  8. Carefully invert the entire brewer onto your heated mug and press to the bottom.
Moka Pot

  1. Add preheated water to the fill line.
  2. Grind your coffee to a medium setting, similar to table salt. Add 15-17 grams to the filter basket.
  3. Screw on the top portion of the brewer. Careful as it will be hot.
  4. Place brewer on your burner over medium heat.
  5. Open the lid to view the brewing and remove from the burner when the stream starts to go from brown to blonde.
  6. Enjoy straight up or add some hot water for a mellower cup.
Espresso Machine

  1. Grind coffee very fine. It should be similar to confectioners sugar.
  2. Weigh your dose. 19 grams is a good starting point.
  3. Distribute the ground coffee as evenly as possible. There are tools for this or you can do it by hand.
  4. Tamp the coffee, making sure the bed of grounds is as level as possible.
  5. Purge your group head by running a small amount of water into the drip tray.
  6. Insert the portafilter and engage the brew right away.
  7. The shot should take several seconds to start flowing and the total time should be around 30 seconds.
  8. If you are making a milk drink you can steam the milk while your shot is pouring.

A few espresso fundamentals:

  • Always brew with a clean, hot, dry portafilter.
  • Use your hand to swipe away any loose grounds on the rim or tabs of the portafilter before inserting to brew.
  • If the shot is running too slow you need to coarsen the grind. If the shot is running too fast fine the grind.
  • Make grind adjustments in small increments.
  • Always pull a couple of shots after an adjustment before deciding whether or not to readjust.
  • Always purge off a bit of steam before and after you steam milk to clean the wand out. Never soak the steam wand or leave it submerged in milk.

Worth A Try