Espresso - MILK - Guatemala

This above all is a user friendly espresso. Does this mean that it is a dark roast, or lower quality greens? No. This means it's roasted in a way to make it as soluble as possible without compromising on roast quality. The result is a well balanced espresso. And what about the acidity? The green coffee used is of a lower acidity level, therefor there is no need to roast it dark and thereby remove the acidity in the coffee. That way we will keep flavour transparency and quality. 

Unpleasant acidity (what a lot of people refer to as sourness) in an espresso usually comes as a result of either the following (1) a green coffee with a high natural acidity, (2) a brew ratio that doesn't fit with the style of roast you brew with or (3) a lighter roasted coffee. 

Brewing advice: 

Use a 1:2 brew ratio. With all espresso you first need to identify the size of the filter basket - preferably of the brand VST ridgles - that you are using. For this coffee that would be the filter basket size * 2, aiming for a target TDS of 9,5. Depending on which grinder and set-up your working with the result will be a bit different but the recommended brew time is still between 30 - 32 seconds for this coffee. 
The brewing always effects how the coffee will taste. And with a good combination of roasting and brewing a milk coffee doesn't have to be dark roasted to taste rich and sweet. This is an great example of that.