The Perfect St Anne-Marie Espresso Recipe
Dark Chocolate, Dried Nuts, and a Hint of Spice
This is St Anne-Marie, a bold, 50% Arabica, 50% Robusta blend with real depth. If you've got a bag of it on your bench, here's the exact espresso recipe we use to get the most out of it.
The Recipe
- Dose: 21g in
- Time: 27 seconds
- Yield: 45ml out
That's it. No secret trick beyond dialling in your grinder to hit that window, a touch finer if it runs faster than 27 seconds, a touch coarser if it's dragging past it.
What You're Tasting For
Done right, St Anne-Marie pours dark chocolate up front, dried nuts through the middle, and a hint of spice on the finish. It's medium-roasted and Rainforest Alliance Certified, built to hold its own in a flat white just as easily as a straight espresso.
How to Use It
Espresso is where this blend shows off, but it's just as good as the base for a milk drink if you want something with more backbone than a lighter blend gives you.
