Double Espresso is a bold and rich coffee blend with a full body, created in the mid-1990s for customers wanting a strong espresso. The coffee features prominent graham cracker notes throughout, with dried fruit acidity and raisin notes in the middle that fade into a sweet honey finish. This blend was specifically designed to cut through milk in espresso drinks, making it particularly well-suited for lattes and mochas while also being bold enough to enjoy as a straight espresso.
Founded in 1983 by Mike McLaughlin, a Richmond schoolteacher, alongside Pete and Bob McLaughlin, this family owned roaster began with a repurposed peanut roaster holding just 10 pounds per batch. Based in Emeryville, California, McLaughlin has evolved into a multigenerational operation with Mike's son Mark rejoining the family business after a career in Silicon Valley tech. The company sources and roasts premium coffee beans with the same precision and care it has maintained since its founding, blending traditional values with modern specialty coffee standards.
