Did you know that Extract started their coffee journey in a chicken shed? Crazy, right?! For the past six years, I've been using Extract coffee both in my coffee shop and at home. The best part? Their roastery is just down the M5 and they're open for coffee training with their expert baristas. And let me tell you, these guys are passionate about making coffee better for their growers. They've built deep relationships with coffee farmers. But that's not all! They're also totally committed to lowering the environmental impact of coffee. Overall, they're a group of all-round great guys. So if you ever get the chance, make sure to grab a spot on one of their barista training sessions. You won't regret it!
ABOUT THE COFFEE
Good with milk. Good without. The balance of hazelnut, caramel and cocoa makes for an unbeatable yet reliable espresso staple. Through milk, this coffee becomes smooth toffee and malted milk chocolate with a subtle red-fruit sweetness.
IN THE CUP
CARAMEL, COCOA, HAZELNUT