Rich Strong Blend 1kg
Rich Strong Blend 1kg
A strong intensity coffee blend, roasted to make the best coffee through home automatic espresso machines, stovetop, plunger and more.
About This Coffee
About This Coffee
What It Tastes Like
What It Tastes Like
How To Use
How To Use
The best flavour and strength on automatic machines
What's in the Blend
50% Santos, Brazil
50% Mzuri, Tanzania
Tips for Brewing
A Good Extraction
Dose
Grind
Strength
How To Brew Rich Strong Blend
Popular Resources
What Fat in Milk Does to Your Coffee
If you’ve ever wondered why your latte tastes different when you switch milks – even when the espresso is the same – the answer comes down to fat content. Milk fat plays a huge role in the flavour, texture, and overall feel of your coffee. And whether you’re using cow’s milk or an alternative, understanding how fat behaves will help you fine-tune your favourite cup at home. Let’s break it down in a simple way. Why Milk Fat Matters When milk meets espresso, three things happen: 1 It softens bitterness Fat gently coats the palate, rounding out sharper espresso notes, especially in medium and darker roasts like our Rich Strong Blend. 2 It enhances sweetness Fat carries flavour molecules and helps espresso taste fuller, smoother and naturally sweeter. 3 It creates luxurious texture Fat gives steamed milk its creamy, velvety feel – the thing that makes a flat white or latte feel cafe-quality. Not enough fat? Your coffee can taste thin or overly sharp.Too much? It can mute the flavours in your brew. Different milks will mean different drinking experiences Full-Cream Milk (Whole Milk) Fat content: 3.5–4%Best for: Lattes, flat whites, cappuccinos Richest mouthfeel Steams beautifully with stable microfoam Balances both Smooth Medium and Rich Strong without overwhelming the flavours If you want a round, silky coffee at home, full-cream is the most forgiving option. Light or Reduced-Fat Milk Fat content: 1–2%Best for: Those who like lighter body without losing too much creaminess Froths easily but can create larger bubbles Can taste slightly sharper Less fat means less sweetness Great if you prefer a brighter cup with a lighter texture. Skim Milk Fat content: <0.5%Best for: Stronger coffee flavour, very light body Steams to a very airy foam Can taste slightly more acidic with espresso Not as stable in microfoam, so latte art is more challenging Works well if you prefer your coffee very light and crisp. What About Alternative Milks? Fat levels vary widely in alternative milks, and many contain added emulsifiers to mimic dairy creaminess. Oat Milk Higher fat content than most alternatives Smooth, naturally sweet Creates silky microfoam Almond Milk Lower fat means a thinner texture Can taste “dryer” or slightly nutty May split if overheated Soy Milk Moderate fat, good protein Stable foam and cafe-style texture Slightly beanier flavour Coconut Milk Higher fat but less protein Adds a tropical, subtle sweetness Not as stable when steaming, but lovely in iced drinks Tips for Choosing the Right Milk for Your Coffee 1: Match body with body Stronger, richer espresso (like Rich Strong) pairs beautifully with full-cream milk. Lighter espresso (like Smooth Medium) shines with both full-cream and oat. 2: Think about temperature Higher-fat milks handle heat better and produce smoother microfoam. 3: Try a few side by side A simple home experiment – same espresso shot, different milks – is the fastest way to learn. The Takeaway Fat in milk plays a huge role in flavour, sweetness, texture, and balance. It can transform your espresso from sharp to smooth, thin to velvety, or mild to rich. And when you're using beans roasted for home machines, like The Espresso Club™, the right milk can help you dial in an even better cup. Shop Coffee
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What Is Crema and Why Does it Matter?
If you’ve ever pulled a shot and noticed a beautiful caramel-coloured layer sitting on top, that’s crema – one of the most recognisable signs of a freshly made espresso. But what actually is crema? Let’s break it down so you can understand what it means for your home espresso. What is crema? Crema is the layer that forms on top of a shot of espresso. It’s created when hot water under pressure meets freshly ground coffee, which releases CO₂ and natural oils that then emulsify and rise to the surface. Think of it like the first impression of your espresso – a sign your beans are fresh and your extraction is working. Why does crema matter? It's a sign of freshness Coffee that has been recently roasted and rested naturally produces more crema because it holds more CO₂. If your beans are very old or stale, crema tends to be thin or disappear quickly. It tells you how your extraction is going Crema can help diagnose what’s happening during your shot, like a little window into your technique. Thick, dark crema: grind may be too fine (over-extraction)Pale, bubbly crema: grind may be too coarse (under-extraction)No crema: beans may be stale or machine pressure too low You don’t need to obsess over it, but it’s a useful indicator when dialling in. It adds texture and aroma Crema carries the aromatic oils that give a shot of espresso its deep, complex smell. It also adds a silky mouthfeel on the first sip, helping your espresso feel rounder and richer. It contributes to the overall flavour Here’s the surprising part: crema isn’t where the sweetest flavours live. In fact, it can be a little bitter. But crema helps: Stabilise the espresso Add body Carry aromas Create that espresso experience you expect from a cafe So while crema isn’t the sole indicator of flavour, it contributes to the overall experience. What affects crema? Your roast level Medium to medium-dark roasts (like Smooth Medium and Rich Strong) will have a balanced crema. Very dark roasts will have thinner, darker crema and very light roasts will have a pale, finer crema. Your machine pressure Home machines produce crema differently than commercial machines. Because our beans are roasted specifically for home machine pressure levels, you'll naturally get a more stable, reliable crema. Your grind size Too coarse will mean a weak crema, while too fine will yield a dark, thick crema, but have a bitter taste. We're aiming for just right: a warm golden crema with balanced flavour. Roast date of your beans If your crema suddenly disappears, your beans may simply be past their peak. How to get better crema at home Use beans made for home espresso Coffee roasted for commercial machines doesn’t extract the same way at home. Both of our blends are tailored for home machine pressure, meaning easier crema and smoother results. Dial in your grind Start fine and adjust until you hit a 25–30 second extraction. See our guide on how to perfect your espresso at home. Keep your machine clean Old coffee oils can affect crema formation. Wipe your basket, purge your steam wand, and backflush regularly. While it’s not the only measure of good espresso, crema is a beautiful sign your beans, grind, and machine are working together. And when you’re using blends roasted specifically for home machines – like Smooth Medium and Rich Strong – getting that velvety, golden layer becomes much easier. Ready for better results at home? You can find The Espresso Club™ at your local Woolworths or shop online anytime. Shop Coffee
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How to Perfect Your Espresso at Home
When it comes to making great coffee at home, it’s not just about the beans: it’s about how you brew them. The secret to cafe-quality espresso at home lies in understanding a few key variables: grind size, dose, yield, and temperature. Once you learn to control these, you can fine-tune your coffee to taste exactly the way you like it – smooth, balanced, and full of flavour. Grind Size Grind size is one of the biggest factors in how your espresso tastes. It controls how fast the water flows through the coffee and how much flavour is extracted. Too coarse: Water gushes through too quickly, leaving you with a weak, under-extracted shot. Too fine: Water struggles to pass through, leading to over-extraction – a bitter shot that lacks body and sweetness. Aim for: a fine, even grind that gives you a 25–30 second extraction time. Small adjustments here make a huge difference in flavour. Dose Your dose is the amount of ground coffee in your basket and it has a direct impact on balance and strength. Start by figuring out how much your basket holds. We recommend 18 grams as a great starting point, especially if you’re working with a new coffee. Once you’re comfortable, you can tweak slightly depending on your blend: Add 1–2g for lighter or medium roasts like Smooth Medium Blend Reduce by 1–2g for medium to darker roasts like Rich Strong Blend The goal is to find that sweet spot where your coffee feels full-bodied but not heavy. Yield Yield is how much espresso you get out of your shot. A simple rule of thumb is the 1:2 ratio – for every 18g of coffee in, aim for 36g of espresso out. You’ll want this to happen in around 25-30 seconds for balanced extraction. Using a small coffee scale can help remove the guesswork and if your shot runs too fast or too slow, adjust your grind size finer or coarser until you hit your target. This process is called dialling in, and it’s how baristas fine-tune flavour day after day. Temperature Temperature plays a subtle but powerful role in your espresso. Too hot: The coffee can taste burnt or ashy.Too cool: It can taste weak, sour, or under-extracted. As a guide: For dark roasts, aim for around 90°C – they extract easily. For medium roasts, go slightly higher – around 93°C – to bring out sweeter, more delicate notes. A small temperature adjustment can completely change the balance of your cup. Bringing It All Together Once you understand these four variables – grind size, dose, yield, and temperature – you’re no longer guessing, you’re in control. Because great coffee should be something everyone should be able to make at home. Shop Coffee
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