Ingredients

• 18–20g blonde espresso beans (light roast, citrusy & floral notes)
  
  

• Filtered water
  
  

• Optional add-ins:
  
  

• 1 tsp honey or agave (to highlight sweetness)
  
  

• Dash of cardamom or cinnamon (for a spicy lift)
  
  

• Splash of oatmilk or almond milk (for a creamy balance)
  

Instructions

1. Grind the beans
   Use a burr grinder and set it slightly finer than for regular espresso, since lighter roasts are denser. Aim for a texture like fine sand.
   
   

2. Prep your machine
   Preheat your espresso machine and portafilter. Blonde roasts shine when brewed at a slightly lower temperature—around 195–198°F (90–92°C).
   
   

3. Pull the shot
   Dose 18–20g of ground coffee into your portafilter, tamp evenly, and pull a 25–30 second extraction. You’re aiming for about 36–40g liquid espresso—balanced, golden, and fragrant.
   
   

4. Optional flair
   
   

• Stir in a touch of honey or agave to bring out caramel sweetness.
  
  

• Dust lightly with cardamom or cinnamon for a Wild Octane kick.
  
  

• Add a splash of oatmilk or almond milk if you want a creamy finish without drowning the espresso’s natural brightness.