Collection: Omni Roast Coffee

An omni roast is developed to work as both filter and espresso. One bag, two methods. The roast sits in the middle: taken far enough that the acidity will not tear a shot apart, stopped early enough that sweetness and fruit still show up in a pour-over.

What it costs is the edges. A dedicated filter roast of the same lot would taste brighter and more separated. A dedicated espresso roast would be rounder and thicker in milk. An omni gives up a little of both. What it buys is one bag instead of two, and a coffee that does not fall apart when you change your mind at seven in the morning.

Dial espresso first: 18g in, 36-40g out, 28-32 seconds. Then take the same beans two clicks coarser than your usual filter grind and brew at 1:16, 93°C. Omni roasts are more developed than filter roasts, so they extract faster. Your standard filter grind will overshoot and taste hollow. Start at our grind size chart and move from there.