Strength 8

Barcelona Espresso

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Strength: 8
Flavour notes: Chocolate & a Hint of Soft Fruit

Recreating a City is difficult. Compacting it down to a bag size is a fine art that has nothing to do with Origami.
This robust bodied coffee is evenly matched alongside it's stone fruit flavours, boasting wild energy & strength that this Spanish Blend deservedly delivers.
Family Farm | Forest Coffee | Hand Picked | Uncertified Organic

A Triumph of Strong Coffee: Barcelona Espresso's Legendary Victory

In the vibrant city of Barcelona, where soccer passion intertwines with coffee artistry, a legendary espresso emerged - Barcelona Espresso. Back in 1933, the first-ever English football team, Poddington Village FC, paid a visit to Barcelona's hallowed grounds. In an astonishing match, where the Spanish referee sent off eleven players of the visiting side, Barcelona emerged victorious with a resounding scoreline of 180 to nil! The city immediately erupted in jubilation, and amidst the celebrations, Diego, a part-time football referee and a passionate barista, hatched a brilliant idea.

Diego, known for his quirky nature and love for coffee, decided to craft a special espresso blend to honor Barcelona's triumph over the English rivals. Combining the finest beans from around the globe, he unleashed an espresso that would forever celebrate Barcelona's winning ways.  It became a testament to the victory that echoes through time. This robust blend embodies the audacity and passion of that historic match, with each sip delivering dark espresso notes and a hint of victory that only a referee can.

Today, Barcelona Espresso continues to be cherished by coffee aficionados worldwide, paying homage to that legendary football triumph and a decent strong coffee.

Espresso blends are specially crafted and optimized for brewing espresso. They are a combination of different coffee beans carefully selected and roasted to create a range of unique flavour profiles.

The goal of any espresso blend is to achieve a harmonious balance of flavours, acidity, body, and crema—the rich, golden layer that tops a well-made espresso shot. And it is the blending allows coffee roasters to combine beans with distinct characteristics to create a more complex and well-rounded flavour in the final cup.

Espresso blends typically consist of a variety of coffee beans sourced from different regions or countries. Each component brings its own set of attributes to the blend, such as flavour notes like chocolate and nuttiness. It is with the careful selecting and combination of beans that a roaster can create a blend that showcases the best qualities of each component.

Roasting plays a crucial role in the development of an espresso blend. The beans are typically roasted to a medium to dark roast level to enhance body, sweetness, and caramelization while maintaining enough acidity to provide a balanced taste. The roast profile is carefully calibrated to ensure that the beans extract optimally during the short brewing time of an espresso shot.

The resulting espresso blend is characterized by a full-bodied, intense flavour with a well-rounded acidity and a thick, velvety crema. It is specifically designed to be brewed using an espresso machine, which applies pressure to force hot water through finely ground coffee at a controlled rate, resulting in a concentrated and aromatic beverage.

Our espresso blends are carefully crafted combination of coffee beans that aims to create a flavourful and balanced espresso experience, showcasing our expertise and the unique qualities of the beans used in the blend.

Like most subjective aspects of coffee, strength is subjective. It’s even hard to define. Evidently, everyone wants, like in love, something different in their relationship with coffee whether it can be in mouthfeel, viscosity or flavour.

The Strong Espresso Collection offers a range of dark roast profiles and blends that are progressively roasted darker.  Each blend takes a particular green bean origin and processing method to create a key attribute of the blend.  Then further body and flavour complexity is derived by blending an additional componentry of beans in density, size and origin.

The Table below is a guide to each of the blend attributes and mirrors the targets of the roaster, Joe, to measure the outcomes of the particular roast profile.


With the flavour of dark notes, their intensity increases as greater heat and advancing time increasingly influences the roast outcome.  The Strength figure reflects this progressive change in cup profile.Acidity There is also an inevitable change in the mouthfeel of the blend as it advances along the roast profile timeline, this is in the form of a naturally declining acidity in the cup as the related compounds, principally mild quinnic, malic and acetic acids are destroyed by the advancing heat and time. We simply express a starting point for Acidity measurement as an indicative % and this reduces to effectively zilch and a very smooth and flat cup profile is produced.

Development Time Ratio [DTR%]

Progressive time in the roaster is measured from first crack by the roaster and is calculated as time from First Crack to the end of the roast, as a percentage of total roast time.  Roasters enjoy nothing more than discussing DTR%, so we included it here for you to be part of the conversation.

First Crack and Second Crack

In the roasting process the coffee beans has two stages when they make a distinctive cracking sound.  At first crack the last of the water vapour in the bean is driven out through the porous ends of the beans and they are cinnamon in colour.  It is only at this point that you can make anything in the name of coffee.

Around an equal amount of time that the beans took to get to first crack there is a second crack sound in the roast caused by the release of carbon dioxide through the beans. At this stage the beans are going to be notably darker in colour. You can roast through and after second crack but it will not be far thereafter that the beans will simply combust and glow like burning embers.

There is no definite rule as to determine the starting point of a dark roast in description of colour or otherwise.  A roaster would certainly say that a starting point for general discussion about this starting point might be “Towards second crack.”

A definition of a coffee snob might be a person who refuses to drink a dark roast on the premise of lack of complexity in the cup. The argument is that a dark roast destroys the inherent flavour complexity of a bean, as flavour are burnt up and out of the chimney to the delight of passersby’s and replaced with a singular smooth cup.

A beans density has a lot to do with the outcome of any dark roast.  A seed that is denser in its organic structure then another, for example an almond nut is denser than a cashew nut.  Therefore it will take a lot more heat than the cashew before incinerating.  That is, its centre will still taste nutty when the cashew nut is charring at centre.   A denser or harder green coffee bean carries more flavour because it has taken a longer time to mature, it is slower growing and has gained a more fibrous structure.  It will also take the heat. A darker roast requires a blend of differing density beans in order that there is a range of dark roast flavours.  We tend towards a particular bean density and origin in any blend.

Blend Components

A strong coffee might be simply described as a coffee blend containing 100% Robusta beans as  in instant coffee.  This bean varietal is say half the price of arabica beans and it can have a very rough and ready taste reminiscent of motor oil and burnt rubber. It generates more coffee oils, and has double the caffeine.

There are an increasing amount of specialty robusta beans coming to market, Estate Robustas, sun dried and wet processed and we use this new sourcing within the blends.

1. Remove handle (portafilter) from machine.
2. Fill the portafilter with 20g of coffee ground (Adjust the measurements and times proportionally if your quantity is more or less).
3. Distribute the coffee evenly around the basket, goaling an equal bed depth when tamped.
4. Press coffee tamper firmly and evenly down on the coffee.
5. Lock the handle back into your espresso machine and start a shot.
6. This pour should take between 35 seconds (plus or minus 5 seconds) and produce 45ml of espresso including crema.
7. The espresso shot will change from a dark brown colour to a pale blonde colour before finishing.  
    Espresso should pour slowly starting as a drip and turning into a fine pour.
8. Change to a finer grind setting if the shot runs too quickly.
9. Change to a coarser grind setting if the shot runs too slowly.
10. Always use heated cups to preserve the crema.


Weighing your coffee for each cup.
Grinding your coffee immediately before use.
Using fresh coffee. Coffee over 3 months old is inevitably stale.
Monitoring grind size, goal a 4 minute extraction to commence with.
Water quality makes a difference, tap water is treated for health outcomes not quality.

Use the best water quality you can obtain for the best result.
See our Table for indicative weights and measures for brewing.

2 Reviews Hide Reviews Show Reviews

  • 4

    Posted by Jason Rogers on 30th Dec 2023

    Hi guys, we have been buying this product for years and we have noticed in the last few months that it has been a much lighter roast and I think it tastes different! Why?

  • 5

    Posted by Diogo Coradini on 5th Sep 2023

    Great coffee beans