Maybe that is why we have various espressos available, and roast master John Welsh is blowing our minds with new espressos every day.

We categorize espressos two ways; Italian Style and Seattle Style. The Italian espressos are lighter and sweeter in flavor profile, with a rich crema. The Seattle Style espressos, designed to penetrate flavor through milk, are darker and smokier.

Italian Inspired

Italian roasters have inspired us to new heights in espresso creation. Joe Paris, the co-founder of Parisi, has spent years studying Italian espressos. During his many trips to Italy, Joe has met with the premier Italian Roasters, including Sant Eustacio owner Roberto Ricci. The June 2005 Coffee Almanac ranked Sant Eustacio as one of the top cafes in all of Rome.

Our roast master studies origins carefully and records traits of certain coffees for potential use in our espresso arsenal. His espressos are as simple as a single origin and some contain up to six components.

"With espresso, we ask ourselves how a particular blend does combined with milk or soy, on ice, or in its purest form, the shot," John says.