Supernova Espresso photo 1
Supernova Espresso photo 2
Supernova Espresso photo 3
1 / 3

Supernova Espresso

$19.00

Supernova is our signature espresso and the backbone of many beloved NYC bakeries and cafes. A fusion of three exceptional Latin American farms, it’s crafted to pull consistently excellent shots with beautiful, velvety crema.

We taste notes of chocolate cream, orange zest, and almond cookies. Our best selling full medium roast was designed to pair incredibly well with milk based drinks while also offering a lusciously syrupy shot on its own.

Café quality experience anywhere you brew. Many people enjoy it on drip, french press, and cold brew. What can’t this coffee do?!

Our Current Espresso Dial In: 19 g in | 28-31 sec | 50g out | Temp: 196 F

Roasted by: Sem Azhak

(see reference photo of what this latest roast looks like)

Amount

Grind

This size is not included in Coffee Build-a-Box.

Build a box of 1–3 bags
Variants and availability
  • 1/2LB / Whole Bean · Amount: 1/2LB, Grind: Whole Bean · $19.00 · In stock
  • 1/2LB / Auto Drip · Amount: 1/2LB, Grind: Auto Drip · $19.00 · In stock
  • 1LB / Whole Bean · Amount: 1LB, Grind: Whole Bean · $28.00 · In stock
  • 1LB / Auto Drip · Amount: 1LB, Grind: Auto Drip · $28.00 · In stock
  • 2LBS / Whole Bean · Amount: 2LBS, Grind: Whole Bean · $44.00 · In stock
  • 2LBS / Auto Drip · Amount: 2LBS, Grind: Auto Drip · $44.00 · In stock
  • 5LBS / Whole Bean · Amount: 5LBS, Grind: Whole Bean · $90.00 · In stock
  • 5LBS / Auto Drip · Amount: 5LBS, Grind: Auto Drip · $90.00 · In stock
  • (6) 1/2LB Boxes / Whole Bean · Amount: (6) 1/2LB Boxes, Grind: Whole Bean · $76.00 · In stock

How to brew

TasteMatch starting point · medium roast

Espresso

An espresso-labelled blend is a natural starting point for a concentrated, syrupy cup; other methods work too. Dial in by taste using the Barista Hustle and SCA baseline.

Espresso

Concentrated and syrupy. Dial in by taste, using ratio and time as guides.

Ratio
1:2 (18 g in → 36 g out)
Grind
Fine — adjust to hit time
Water
~90–94°C
Time
≈ 25–30 s
  1. Distribute the coffee evenly in the basket and tamp it level.
  2. Pull the shot to about twice the dose by weight.
  3. If it tastes sour, grind finer or pull a longer ratio.
  4. If it tastes bitter, grind coarser or pull a shorter ratio.

Recipe references: Barista Hustle, SCA

Tasting notes & sources

Extraction, simply

Sour or thin coffee usually means under-extraction, so grind finer or brew longer. Bitter or drying coffee usually means over-extraction, so grind coarser or brew shorter. Change one variable at a time. Research from UC Davis's Coffee Center and Jonathan Gagné's writing explains the physics behind these rules.

Tasting like a cupper

Professional tasters score coffee on fragrance and aroma, flavor, aftertaste, acidity, body, balance, sweetness, uniformity and clean cup, following the SCA cupping protocol. You can borrow the same habit at home: smell the dry grounds, then the wet crust, then taste the coffee hot, warm and cool. Flavor opens up as the cup cools, so don't judge it in the first sip.

Using the flavor wheel

The SCA Coffee Taster's Flavor Wheel, built on the World Coffee Research Sensory Lexicon, works from the inside out. Start in the center with broad families — fruity, sweet, nutty/cocoa, floral, spicy, roasted — then move outward to specifics like berry, citrus, caramel or jasmine. If a coffee tastes "fruity," ask what kind of fruit. Naming flavors gets easier the more deliberately you compare cups side by side.

Acidity, body and sweetness

Acidity is brightness, not sourness: think citrus, apple or wine-like sparkle, and it's prized in high-grown coffees. Body is the weight on your tongue, from tea-like to syrupy. Sweetness signals ripe fruit and a clean roast. When a brew tastes flat or harsh, adjust the extraction first, then revisit what you taste.

Coffee originsTrace every bag on the map