why do you choose espressway? you already know we make the very best espresso attainable for you, but do you know how we do it?

basically it's just many little things - done consistently.

we encourage a high level of barista skill - and pay our baristas accordingly. we pay well above the award wage for a barista. barista skill and dedication to his or her craft accounts for at least 50% of the quality of coffee in your cup.

we use the very best green coffee beans (actually a seed) that we can buy. we entrust these seeds to our master roaster for roasting to an optimum flavour profile. our coffee is allowed to age (or degas), but is then consumed within it's optimum period of freshness.

we grind your coffee fresh - when you order it. your coffee was not ground hours or even minutes before you walked into our store. once roasted, coffee is begins to oxidise. once ground, this oxidation is occurring at an even faster rate. we only grind coffee on demand.

we rinse and dry all parts of our equipment before, during and after the preparation of your shot of espresso. each 'group head' in our machines is cleaned every hour.

we aim to extract exactly 30cc of water at 96ºC through 9~10 grams of coffee in exactly 30 seconds. if we are not 100% happy with your shot of espresso, we discard it and start again.

our milk heated to between 60ºC and 70ºC - with 65ºC being our target temperature. beyond 70ºC, the proteins in milk begin to break down and the naturally occurring sugars in the milk begin to caramelise - losing it's sweetness and the milk takes on a 'burned' flavour. we avoid this by only taking our milk to 65ºC. if you want your coffee 'extra hot', please ask us and we will do it for you.

all this extra care takes just a little extra time. you probably already know you can get a faster espresso elsewhere - but you keep coming back to espressway. above are just some of the dozens of little reasons why.