At Press House, we tend to love our light roasts. Roasting light allows incredible array of bright, lively flavors naturally available within the bean to shine through. Natural sweetness and fruity notes are most present at this roast level, allowing us to constantly discover amazing new flavors that, frankly, many people don’t know coffees are capable of producing. But sometimes, we just want something that takes us back to the familiar, dark-roasted cup of joe we all grew up with.

Tavern Blend is crafted to be the best damn diner coffee you’ve ever tasted. If you’re a drinker who doesn’t want to leave any mistake that you’re drinking a cup of coffee from the very first sip, this is the blend for you. Tavern Blend has the characteristic smokey-sweet balance and big, full-bodied mouthfeel without any of the unpleasantness of your typical dark roast. Your favorite diner might make a great pancake, but chances are, you’ll have a bottomless cup of coffee that’s roasted too dark, overproduced, and made with low-quality beans.

We’ve reimagined the tried- and-true cup by blending bean from Cameroon, Brazil, and Ethiopia and roasting just barely into the dark realm of the spectrum. This allows the finished product to boast a nice sweetness and slightly bright, acidic finish that you won’t find in most dark roasts. In fact, if you’re a lifelong cream and sugar drinker, try a cup black. You might be surprised how many more pleasant, chocolatey, even dark fruity notes you’re able to detect than in your typical cup.

Tavern Blend was the very first signature blend in our lineup, and it remains a go-to for us when we’re bagging up coffee for ourselves at the end of the day. We put a lot of thought and care into creating a robust-bodied coffee with familiar favor, while developing a roasting process and selecting beans that avoid the unpleasant bitterness that has given similar blends a bad name. It’s a perfect everyday workhorse coffee that will produce a great cup whether you’re using a drip pot, french press, pourover, or espresso.