Janszoon is Artisan Roast's most popular house blend, served in our Edinburgh cafes since our inception in 2007. Big body, deep chocolate, a fruit forward finish that holds its poise through milk. Espresso, with milk, or through a French Press, it holds its shape in all three.
Blend
Janszoon
£31.15£34.00
Our bold signature house espresso: deep chocolate, dense caramel, ripe cherry. Built for milk or without, roasted in Edinburgh.
Free UK delivery above 500g | Next day despatch
Roasted medium dark for espresso, dense chocolate and caramel run through the cup, followed by ripe red berry and stone fruit. Viscous, syrupy body, gentle citrus acidity. The finish is long and smooth.
50% Sitio Três Barras, Carmo de Minas, State of Minas Gerias, Brazil
32% Niebla Dulce, Nariño, Colombia
18% Nyabumera Washing Station, Nyamasheke District, Western Province, Rwanda
Various across the blend including Yellow Catuai, Castillo, Caturra, Bourbon.
Natural and washed process coffees
Dose: 18-20 grams
Brew Ratio: 1:1.85
Brew temperature: 93ºC
Brew time: 27-30 sec
The 1:1.85 ratio is a shorter and fuller style of espresso. You get a shot with real weight and presence: dense chocolate first, caramel behind it, and enough body to hold its own in milk.
We roast the blend elements separately, highlighting the best of its three very different origins. This is central to creating a complex and approachable coffee blend
The rich chocolate base notes come from Brazil, where the Ribeiro Junqueira family has farmed the Mantiqueira hills of Carmo de Minas for eight generations. José Wagner now carries on what his family started, patio drying the coffee slowly through the region's long dry season.
Just like Cafe
Tastes just like the coffee I get from my local café. Really nice to have that at home now
Ali A.
Great for espresso. Strong and smooth. It’s become part of my daily routine.
Ben G.
Big flavour
Works perfectly in my moka pot. Full flavour and really easy to drink.
Eddy
In Nariño, southern Colombia, growers call the mountain cloud 'niebla dulce', sweet mist. Fifty smallholder families around La Unión, Cartago and San Lorenzo grow Caturra, Castillo and Colombia varieties between 1,800 and 2,200 metres, each washing and processing their coffee before the lots combine after drying. In Janszoon it builds on the sweetness, adding caramel and zesty orange citrus.
Rwanda is what gives the cup its shape: the berry acidity holds a clean edge, keeping the cup defined rather than letting the chocolate and caramel run together without form. Rwandan coffee built its reputation on dense, sugar-browned sweetness, cocoa, ripe berry and stone fruit, and Nyabumera washing station in western Rwanda is where that note runs deepest. Smallholders process their cherry together there, within view of Lake Kivu.
Brewing Suggestions
For home barista's here's a recommended starting point for bringing the Artisan Roast cafe favourite into your daily coffee brews:
Espresso
Dose: 18-20 grams / Brew Ratio: 1:1.85 / Brew temperature: 93ºC / Brew time: 27-30 sec
French Press
Dose: 20 grams / Water: 280ml / Brew temperature: 94ºC / grind: Coarse / Grind: Coarse / Brew time: 4min
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