There's a reason espresso sits at the heart of so many great recipes — from a perfectly pulled morning shot to the silkiest tiramisu you've ever tasted. This week, we're celebrating one of our best-selling ingredients: Square Mile Red Brick Espresso — a beautifully balanced, fruit-forward espresso blend from one of London's most celebrated specialty roasters.
Why Square Mile Red Brick?
Red Brick is Square Mile's flagship espresso blend — designed to be versatile, consistent, and deeply flavourful. Expect notes of milk chocolate, caramel, and stone fruit, with a clean, bright finish. It performs beautifully as a straight espresso, in milk-based drinks, and — crucially — in baking and desserts.
Part 1: The Barista-Style Brew Guide
You don't need a £2,000 machine to pull a great espresso at home. Here's how to get the most from Red Brick with whatever setup you have.
Espresso Machine
- Dose: 18–19g of freshly ground Red Brick
- Yield: 36–38g espresso (1:2 ratio)
- Time: 25–30 seconds
- Temperature: 93°C
- Tip: Dial in your grind first — if it's running fast and sour, grind finer. Slow and bitter, go coarser.
Moka Pot
- Fill the basket level (don't tamp) with a medium-fine grind
- Use hot water in the base to reduce heat exposure
- Remove from heat as soon as you hear the gurgle
AeroPress (Espresso-Style)
- Use 18g coffee to 50ml water at 85°C
- Steep for 1 minute, press slowly over 30 seconds
- Produces a concentrated, espresso-like shot perfect for recipes
Part 2: Espresso Tiramisu Recipe
Classic, elegant, and deeply satisfying — this tiramisu lets Red Brick shine. Serves 6–8.
Ingredients
- 4 shots (approx. 120ml) Square Mile Red Brick Espresso, cooled
- 2 tbsp Marsala wine or dark rum (optional)
- 3 large eggs, separated
- 80g caster sugar
- 500g mascarpone
- 200ml double cream
- 200g Savoiardi (ladyfinger) biscuits
- Valrhona Cocoa Powder, to dust
Method
- Whisk egg yolks and sugar until pale and thick. Fold in mascarpone until smooth.
- Whip double cream to soft peaks, then fold into the mascarpone mixture.
- In a separate bowl, whisk egg whites to stiff peaks and gently fold into the mixture.
- Combine cooled espresso with Marsala (if using) in a shallow dish.
- Quickly dip each ladyfinger into the espresso — 1–2 seconds per side. Don't soak.
- Layer dipped biscuits in a dish, top with half the cream mixture. Repeat.
- Dust generously with Valrhona Cocoa Powder. Refrigerate for at least 4 hours, ideally overnight.
Chef's tip: The quality of your espresso makes or breaks this dish. Red Brick's caramel and stone fruit notes add a complexity that instant coffee simply can't replicate.
Shop the Recipe
Get everything you need from Nut House:
📺 Watch the full tutorial on our YouTube channel — including a step-by-step brew guide and tiramisu method.
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📸 Tag us on Instagram @nuthouse.org.uk when you make it — we'd love to see your results.