The Philosophy Behind the Short Black

When we opened our flagship cafe last year, we made a bold decision – one that goes against the grain of many traditional coffee menus: we chose not to include a single or double espresso on our menu at Stomping Grounds. Instead, we embraced a different expression of coffee brewing; the short black. We chose this less conventional approach to pursue maximum extractability, optimal interplay between flavours and texture, and a more nuanced experience that honours the complexities of specialty coffee.

The Theory

In our view, the short black is a more sophisticated interpretation of an espresso; it is a deliberate exploration of what can be fully achieved with coffee extraction. At Stomping Grounds, the aim is to unlock the coffee’s full espresso potential, keeping balance at the forefront; harmonising sweetness, acidity, and flavour while ensuring a satisfying mouthfeel with texture and body.

Unlike a traditional double espresso, which is generally bound by specific yield ratios (50-70ml from a 14-18g coffee dose), the short black liberates us from these constraints to adapt to the coffee’s unique profile. For instance, a 21-gram dose might yield 48ml or even up to 54ml, without sacrificing body or texture. Similarly, with our seasonal micro-lots, which often exhibit brighter and more nuanced flavour profiles, we adjust our approach to let their fruitiness and vibrant acidity shine. Here, an 18-gram dose might yield a 32ml short black, revealing the complexity of these coffees without overwhelming their body.

In cases of higher yield potential, a short black can be split into two cups without losing its integrity, effectively serving as a ‘double espresso’ variant. However, our priority remains to honour the coffee itself rather than conforming to rigid espresso definitions.

Why Not Espresso? The Case for the Short Black

The traditional definition of an espresso often fails to capture the subjective nature of specialty coffee. Espresso is both a ‘beverage’ and a ‘method’ of preparation. The short black, while aligned with espresso methods, benefits from innovations in flow and pressure manipulation – coupled with coffee processing, coffee roasting advances – allowing us to balance flavours, acidity, and mouthfeel in ways that traditional espresso might not accommodate.

This approach enables us to better showcase the diverse profiles of our beans. At Stomping Grounds, our “house” coffees are typically richer, with a creamier mouthfeel and balanced acidity, supported by our roasting methods to achieve a satisfying yield without compromising complexity. Conversely, our micro-lots, known for their fruitier, sweeter profiles and brighter acidity, demand precision in extraction. If pushed too far, their body may falter, but within the short black framework, we are free to focus on the coffee’s character rather than adhering to a definition.

The Philosophy: Serving the Coffee, Not the Tradition

Our choice to prioritise the short black over the more rigid definitions of traditional espresso stems from a belief that coffee should be about elevating its inherent qualities. As we navigate through the complexities of coffee roasting and brewing, adhering strictly to conventional espresso definitions sometimes limits the expression of a coffee’s true potential. We believe an espresso should not be tied down by predetermined volumes or yields but should instead embody the best possible version of itself. Instead, it should represent the best possible version of that coffee, which is precisely what the short black aims to achieve.

When it comes to specialty coffee under espresso parameters, the short black is not a departure from tradition; it is an evolution that honours the coffee’s potential over its constraints.

Bridging the Gap Between Tradition and Innovation

The decision to feature the short black on our menu was not made lightly; it reflects a deeper understanding and appreciation of what specialty coffee can offer. We believe in pushing the boundaries while respecting the essence of coffee itself. Whether you are an everyday coffee drinker or a seasoned industry professional, our approach seeks to invite you into a conversation ..one that explores the vast possibilities within each cup.

So, the next time you visit Stomping Grounds and order a short black, know that you are not just drinking coffee; you are experiencing our philosophy ..an intentional and mindful journey that prioritises the quality of the brew and the integrity of the beans over tradition.