Espresso with coffee beans next to it

Espresso

DARK ROAST  |  MEDIUM CAFFEINE  |  NOTES OF BROWN SUGAR & VANILLA

EXPERIENCE THE ESSENCE OF ITALY: Imagine the sensation of savoring the most delicious cup of espresso in a cozy Italian coffee shop. Every sip of Botticelli's Espresso is a tantalizing journey of rich brown sugar and creamy vanilla notes. Botticelli's Espresso is the ultimate organic coffee experience that will leave you craving more.

Our organic coffee beans are roasted slowly in small batches by our Master Roasters in Italy. Our unique roasting process allows the organic beans' natural flavor notes and aroma to flourish. The beans are then air-cooled naturally, ensuring that every cup has the full bodied flavor you crave from Italian roasted coffee. Keep scrolling for a Team Member's Insight into this delicious blend.

Brewing Instructions: We recommend 2 rounded tablespoons of coffee per 6oz of fresh water but adjust the measurements to pour your perfect cup!

 

Here is a recipe that pairs perfect with our Espresso:

Chocolate Hazelnut Cake

INGREDIENTS

  • 1 cup Botticelli Baking Extra Virgin Olive Oil
  • 2 cups granulated sugar
  • 3 cups all-purpose flour
  • 4 eggs
  • I cup milk
  • 1 1/2 tbsp. baking powder
  • 2 tsp. vanilla extract
  • 1 cup hazelnut spread
  • Powdered sugar, whipped cream, and fresh fruit to garnish

PREPARATION

  1. Preheat your oven to 350F. Using a stand mixer with the whisk attachment, add in your granulated sugar and Extra Virgin Olive Oil and beat until well combined. If you don't have a stand mixer, a large bowl and whisk will work.
  2. Add in your eggs one at a time, waiting for each to get incorporated before adding in the next. Once all the eggs are in, add the vanilla.
  3. In a separate large bowl, add your flour and baking powder and whisk.
  4. Add one large spoonful of your flour mixture and wait for it to incorporate. Then, add in a small portion of the milk. Alternate the spoonfuls of flour with the milk until both have been added in. At this point, you should have a batter consistency.
  5. Once your flour and milk have been added in, scrape the sides of the bowl to make sure you have incorporated all of the flour. Add in your hazelnut spread and let it incorporate thoroughly.
  6. Coat a 9x13 baking dish or 2 8in. round spring pans with oil and pour your batter in about halfway. The cake will double its size, so make sure that there is enough room in the pan to avoid spilling. Let bake for 50 minutes to an hour. Insert a toothpick in the center of your cake to check if it's done. If the toothpick comes out clean, your cake is ready.
  7. Once it's done baking, remove it and set aside until completely cool. Once cool, flip to release your cake. Sift on your powdered sugar and serve!

TIP:

The cake can be wrapped in plastic wrap or placed in an airtight container and kept at room temperature for up to five days.