1936 Espresso

$21.85 Sale Save

A decadent and full bodied espresso.


Cup Profile:
Sweet with a bright acidity, notes of dark chocolate and marmalade. 

75% Brazil, Fazenda Serrado (natural process)
25% Ethiopia Chelchele (natural process)

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.


  • 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.

  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.

Customer Reviews

Based on 12 reviews
Cathy F. (Fonthill, CA)
best espresso beans

I live in Ontario and order these beans because I love the flavour.

Cathy F. (Fonthill, CA)

This is my favourite espresso. I have it every morning as the flavour is smooth.

Andrew F. (Victoria, CA)
Fabulous Espresso

For many espresso or coffee enthusiasts this spectacular blend is exactly what one would hope-for, and expect from, a specialty coffee company. The 1936 espresso is for many the ideal house shot. It flavour and composition has changed a little with seasonal shifts, but not as much as one would think. The natual process underlying the green coffee chosen, as well as the original characteristics shine through, making for shots with notable sweetness. Dense and challenging to extract consistently on anything but excellent equipment, this afro-brazillian is roasted to a lighter than typical roast level for espresso-extraction. Roast-flavours are largely set aside to highlight origin-flavours and process-characteristics inherent to naturals.. I imagine that this is a challenge for a roaster to replicate year after year because of the seasonal variability in coffee crops. It takes a rock solid estate-choice to weather the seasonal availibilty, and aging effects that come with green coffee and the task of turning it brown. Roasting to a lighter level shows their confidence in their green-coffee choice. It also shows a tremendous amount of confidence in their master-roaster and barista team, as lighter profile beans chosen for espresso typically require more work to dial in, perfect, and extract consistently. This coffee is really responsive to the skill of the barista and the equipment used. Right temperature control, perfect grind, dose weight, and pressure are required to get the best out of this coffee - which means a slightly darker roast profile might make things a smidge easier and more consistent, and also more accessable to typical equipment. With good cafe quality gear, the dialed-in espresso is delicate, verysweet, with moderate body, fermented fruit acidity, and a pleasant finish. For me - this means the espresso makes a great base for lighter milkbased drinks, and easy drinking americanos. In lattes or larger volume drinks the espresso edges further towards the delicate side, but in shorter drinks (such as a machiatto), the balance of origin flavour, roast level and milk are most balanced and harmoneous. I think id probably prefer an extra 20-30-40 seconds of roast time in development to balance out the generous sweetness with a touch more roast flavour on finish... thsi would make it a better all around every day espresso while giving the barista (and home barista) a little bit of an extra edge coaxing out the generous flavour of the beans. Fresh-roasted, this one is a tougher one to extract. It produces enough delicate crema. In my opinion it benefits from high temp extraction around 94-95 degrees, a touch-coarser grind, soft long preinfusion, and a solid 9 bars extraction to ratios around 1:3. The result is best enjoyed macchiato. Ive probably bought dozens of kilograms over the years, extracted it on a wide variety of equipment, using a variety of grinders, and at ages from 2days to 1 month after roast. A good grinder is a must. The coffee grind settings move with time as the coffee rests and it is ideal around 9 or 10 days after roast until 14-20 days, after this the crema shifts.
There is probably no reason to avoid brewing this coffee in any style you wish - its all around excellent - but unless you have a super solid equipment setup with stable extraction temps, grinder consistency and puck prep you may find a darker roast easier to extract as an espresso. If you have the skill and equipmement and experience to dial this one it you'll have a really top notch espresso on your hands. Id wish i could try this slightly darker just for the sake of experience because i think id take it a smidge darker based on my personal preferences.

Compare this with their other espresso and try not to let the price decide for you which is better. Both are excellent. Truly.

David H. (Surrey, CA)
Morning Bliss

The 1936 Espresso is heaven in a cup. Every morning we usually have a latte to start, followed later with an americano… and the 1936 does not disappoint. This is the only espresso we have used for a year now, and can’t imagine using anything else. We order the 5lb bag and it arrives at our door a couple days later to keep us fueled!
Love it!

Marilyn A. (Victoria, CA)
1936 Espresso

Great to have a dependable coffee for the espresso machine.

Worth A Try