Think: velvety mouthfeel, brown sugar finish, good presence in milk. Noir is French for ?black?. Which is fitting, considering that the natural sweetness in this espresso makes it delicious as a straight shot or Americano. That said, it is also strong enough to hold its own in a cappuccino or latte. So maybe we should change the name to ?Noir et Cr?me?? Want a little help for pulling the perfect shot of Espresso Noir? ? 1 part coffee to 1.75 parts water (for example, 20 grams coffee to 35 grams yield). Your exact dose will depend on your basket size. ? 25-30 seconds. ? 200-202 degree water. The smell of freshly roasted coffee came to Bellingham in 1971. From the beginning, we roasted our coffee in small batches, selecting the best beans we could find from around the world. In the early years we roasted in our coffeehouse, a street level space in Fairhaven?s historic Terminal Building. We filled glass jars with freshly-roasted beans from Antigua to Yirgacheffe. The coffeehouse brought locally