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Ah, espresso—the lifeblood of the sleep-deprived, the fuel of the ambitious, and the reason some of us can tolerate morning meetings. But what happens when you take that rich, bold shot of espresso and add a touch of smoky magic? You get something truly next level: smoked espresso. It’s deep, it’s complex, and it’s like your morning shot of espresso just became drinkable without adding all that cream and chocolate.
While Rocket Smoked Coffee does not have an "espresso blend" per se, you can still use either our medium or dark roasts for an amazing espresso if you grind it correctly. The smokiness enhances the espresso’s natural richness, adding depth and a velvety smooth finish.
If you’re ready to step up your espresso game and brew the best smoked espresso possible, grab your portafilter and let’s get to work.
Step 1: Start with Quality Beans
Good espresso starts with great beans. But great smoked espresso? That demands the exceptional beans of Rocket Smoked Coffee. Choose these high-quality, freshly roasted coffee beans that have been expertly smoked—like our cherry wood smoked coffee, which adds a sweet, smooth smokiness without overpowering the natural coffee flavors. Avoid pre-ground coffee; fresh grinding is key to espresso excellence.
Step 2: Dial in the Grind
Espresso requires a fine grind—think powdered sugar but with a little grit. Too coarse, and your espresso will be weak and sad, like a bad handshake, and may even give you a sour taste. Too fine, and your machine will struggle, leading to bitter, over-extracted espresso and possibly existential bitter dread.
For smoked espresso, you want to preserve the balance of rich coffee oils and that delicate smoky sweetness. A burr grinder is your best friend here and will give you a consistent grind.
Step 3: Perfect the Brew Ratio
A classic espresso shot follows the golden 1:2 ratio—1 part coffee to 2 parts liquid espresso. For example:
18g of coffee in
36g of espresso out
With smoked espresso, precision is even more important. Too much extraction, and the smoky flavors can overpower. Too little, and they won’t come through at all. Experiment with slight variations to find what suits your taste buds best.
Step 4: Master Your Tamp
Tamping is where art meets science. You need firm, even pressure to ensure uniform extraction. Think of it like tucking your coffee into bed—snug but not smothered. A consistent tamp prevents uneven water flow, which is the enemy of great espresso.
Bonus: If you’re feeling fancy, give the puck a little spin before locking in your portafilter. Some say it helps with distribution; others just like to look cool.
Step 5: Nail the Extraction Time
The ideal espresso shot takes between 25–30 seconds to pull. If your shot is gushing out too quickly, your grind is too coarse. If it’s taking forever and your machine is groaning in protest, it’s too fine.
For smoked espresso, aim for the sweet spot where the flavors are fully developed. You want the first notes to be deep and rich, with a lingering whisper of smoke at the end.
Step 6: Experiment and Enjoy
Part of the fun of brewing espresso—especially smoked espresso—is experimenting. Try different brewing methods, adjust your grind size, or pull a ristretto shot (using less water) for an even more intense flavor. The key is to enjoy the process, embrace the nuances, and, most importantly, caffeinate responsibly.
Now go forth, espresso warrior, and brew yourself a shot of the best smoked espresso imaginable. Your taste buds will thank you, and your morning meetings might just become bearable. (Might.)
Comment below to tell us how you pull your shots, what you mix them with or what you pair them with to make them perfect for you.
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