On a recent visit to Milan, the beating heart of Italy's coffee culture, I had an espresso experience that was nothing short of reliable perfection. Whether in a bustling bar or a quiet corner café, I was met with the same rich, velvety shot—bold yet smooth, never too bitter, and always served at the ideal temperature. The consistency was remarkable; there were no surprises, no off-shots grabbing a quick caffeine fix and more like participating in a long-standing tradition of precision and pride.

With a bit of research, I found that this unwavering quality is no accident.

One reason for Milan's espresso perfection is a strict adherence to traditional brewing techniques, passed down through generations. The baristas in Milan don’t cut corners; they measure every shot meticulously, ensuring the golden ratio of coffee to water. Additionally, Italy’s deep-rooted coffee culture means that expectations are sky-high—customers demand excellence, and cafés uphold it.

What is an authentic Milan-style espresso?

It is medium-dark roasted beans that deliver a smooth, balanced flavour with subtle sweetness and minimal bitterness. Milanese espresso often features notes of dark chocolate, nuts, and mild fruitiness, creating a refined yet rich taste.

After returning from Milan I decided to try and replicate the coffee. Using a blend of beans from Columbia and Ethiopia I have developed our new Milano Espresso Blend coffee, along with our new signature roast for espresso.

This all got me thinking; what about the other areas of Italy?

We’ve had the pleasure of visiting a few places in Italy in recent years so I am now looking at developing blends for these different areas. Where do we start? There is only one place to start, Naples – the craziest place I’ve ever been to.

​Further details coming soon.