Method
Espresso
- Dose
- 18 g
- Water
- 36 g
- Time
- 26-28 seconds
93°C, 9 bar. Pre-infuse 3-5 seconds if your machine allows. Expect thick reddish crema and balanced extraction with minimal channeling.
blend
Casa No. 7 — House Blend
- Roasted twice weekly in 12kg batches
- 60% Brazil, 30% Colombia, 10% Ethiopia
- Drops at 209°C just before second crack
- Designed for 18g to 36g espresso shots
- Holds structure in milk, stands alone black
- Chocolate negro·
- Avellana·
- Azúcar moreno
Nuestro espresso diario. Brasil para cuerpo, Colombia para dulzura, un toque de Etiopía para notas altas. Tostado dos veces por semana en Bucarest.
- Roast
- Medium-Dark
- Body
- Full, syrupy crema
Price16 €
1
In stock · Ships in 48h after roast
02 — The Story
Casa No. 7 is the blend we drink before service starts. Brazil makes up 60% of the base—Cerrado naturals, 1100-1200m, usually Mundo Novo or Catuaí—chosen for their walnut density and low acidity. Colombia adds 30%, washed Castillo from Huila at 1600-1800m, the kind that sweetens under pressure without going shrill. The final 10% is Ethiopian: a rotating washed lot from Yirgacheffe or Sidama that lifts the crema with a brief citrus flicker, then steps aside. We roast this twice a week in 12kg batches, dropping at 209°C just as second crack begins to whisper. The result is a syrupy espresso that holds its shape in milk and stands alone without demanding applause.
This is *a first-shift espresso*, not a single-origin performance. Dial it in at 18g to 36g in 26-28 seconds at 93°C and you'll extract dark chocolate, hazelnut, and brown sugar in equal measure—no phenolic bitterness, no sour fruit trying to break through. The crema sits thick and reddish for 90 seconds, which matters if you're pulling shots back-to-back. In a cappuccino it tastes like the caffè we remember from Testaccio: present, round, slightly toasted at the edges.
We developed Casa No. 7 in 2019 when our Rome barista—trained at Sant'Eustachio—complained that none of the Bucharest blends pulled like home. He wanted something that didn't require a scatter graph to dial in, that tasted correct at 6am and still correct at 2pm. So we built this: a forgiving blend that favors consistency over novelty, designed for the HX machine in your kitchen or the commercial group running 200 shots a day. It won't win a cupping competition, but it won't punish you for being 0.5g off your dose either.
Buy this if you make espresso more than twice a week and prefer your coffee to taste like coffee—structured, slightly sweet, with enough bitterness to remind you it's roasted. If you drink it black, wait 8 days post-roast for the CO₂ to settle. If you drink it with milk, start at 5 days. We ship it within 48 hours of roasting, which means it arrives young and degasses in your hands, not ours.
03 — Brewing
How we brew it.
Method
Cappuccino
- Dose
- 18 g
- Water
- 36 g
- Time
- 26-28 seconds + 150g steamed milk
Steam milk to 60-65°C. The blend cuts through whole milk cleanly—hazelnut and brown sugar come forward, chocolate anchors the finish.
Method
Ristretto
- Dose
- 18 g
- Water
- 27 g
- Time
- 22-24 seconds
Grind one step finer. Shorter extraction emphasizes body and sweetness, mutes bitterness. Good for straight shots after dinner.
04 — FAQ
Questions, answered.
How many days post-roast should I wait before brewing?+
For espresso: 5-8 days. For milk drinks: 5-7 days. We roast twice weekly and ship within 48 hours, so your bag arrives actively degassing. If you open it early and it tastes grassy or sour, let it sit another 72 hours with the valve open.
What's the ideal espresso recipe for Casa No. 7?+
Start at 18g in, 36g out in 26-28 seconds at 93°C. If it's fast and sour, grind finer. If it's slow and ashy, coarsen by two clicks. This blend is forgiving—anywhere from 1:1.8 to 1:2.2 works depending on your machine's pressure profile.
Does this work in a single-boiler machine?+
Yes. Casa No. 7 was designed for HX and dual-boiler setups but pulls cleanly on single-boiler machines like the Gaggia Classic or Rancilio Silvia. Just keep your brew temp at 92-94°C and avoid underextracting—this blend needs heat to unlock the sugar.
Can I use this for filter or French press?+
You can, but it won't shine. We roast Casa No. 7 specifically for espresso extraction—beyond first crack, into caramelization territory. In filter it tastes flat and woody. If you want a medium-dark blend for immersion brewing, ask us about Forno No. 4 instead.
How do I store this after opening?+
Keep it in the bag with the valve, squeeze out excess air, and store it somewhere dark and room-temperature. Don't freeze it unless you're storing more than 500g for over a month. Expect peak flavor between days 7-21 post-roast, then a slow decline.
