We’ve opted for a medium roast with this year’s Villaure. Silky smooth and irresistibly moreish, notes of milk chocolate form a rich dessert like foundation for flavours of dark forest fruit and hazelnut to sit. The long lingering finish highlights plum, vanilla and dried fruit notes, showcasing the finesse and complexity of Villaure. This complexity is held together with a balanced, juicy, medium-intensity acidity reminiscent of ripe orange. Milk chocolate and blackberry are carried by a supremely silky texture. Crisp orange acidity, a comforting dried fruit finish and brown sugar sweetness.

Here is a starting espresso recipe for Villaure developed in our quality lab. Your exact dose will depend on your machine and basket size. We set this recipe on a La Marzocco GS3 using a VST 20 g basket and a Mahlkönig K30 grinder.
Ratio: 1: 1.99
Dose: 18.0 g in
Yield: 35.8 g out
Brew temperature: 94.0°C
Brew time: 28 to 30 seconds
TDS: 9.50%
Extraction yield: 19.79%

Espresso ratios describe dry coffee weight to beverage weight. Measuring by weight gives greater consistency than measuring by volume, and we recommend digital scales with 0.1 g resolution when brewing at home.