Shiftwork Espresso

Shiftwork is the espresso we pull all day at the café, and the blend most people take home first. It's built to be forgiving: sweet and chocolatey straight, big enough to hold its own in milk.

Tasting notes: cocoa // berries // sugarcane

The coffee. A blend we designed for espresso and then kept reaching for in every other brewer. Deep cocoa up front, a little berry brightness underneath, and a clean sugarcane sweetness that lingers. Named for shift work: the hard, blue-collar work of small-town America, and the second and third shifts at the mills and refineries that keep Northwest Indiana running, with a pot of strong coffee to get people through them.

How we'd brew it. Espresso, of course, but it's just as good in an AeroPress, a pour-over or a plain drip machine. If you want one coffee that does everything, this is it.

Roast level? We intentionally don't print one on our packaging. Roasts go in and out of fashion (dark roast was the thing a decade ago, light roast a few years back) and we don't chase them: good coffee is timeless. Every coffee here is roasted to the profile where it tastes best: never so light it turns sour, never so dark it tastes burnt. The roast is there to bring the coffee out, not to cover it up. If you usually reach for a dark roast, start here: Shiftwork and our Guatemalan are the two dark-roast drinkers like best, and watch for our occasional special dark, like Angelitos Dark. (Dark roast isn't stronger, by the way; strength comes from using more coffee, and roasting doesn't add caffeine.)

Roasted in small batches at our roastery in Crown Point, Indiana. We roast to order, so your bag ships within days of roasting. Whole bean (it stays fresh far longer than ground), in 10 oz, 2 lb and 5 lb bags. Drink it every week? Join the Coffee Club and save 5–15% on every delivery. Free shipping on orders over $150, or pick up at the café on E. Goldsborough St. in Crown Point. Turn by the tank on Main Street.