Coffee

Choosing the right coffee bean is key to achieving the perfect espresso. Each variety has its own specific characteristics that affect not only the taste, but also the preparation method and the overall coffee experience.

Arabica vs. Robusta: Basic Differences
Arabica accounts for 70% of the world's production and is characterized by its milder acidity, complex flavors ranging from fruity to nutty notes, and lower caffeine content (1.2-1.5%). Robusta contains twice the amount of caffeine (2.2-2.7%), has a distinctly bitter flavor with minimal acidity, and produces a denser crema in espresso.

Roasting Stages and Their Effect on Flavour
Light Roasting preserves the original flavours of the terroir with strong acidity and fruity notes. Medium Roast achieves a balance between acidity and sweetness with caramel-nutty notes. Dark Roast suppresses the acidity and emphasises the bitter, chocolaty flavour with smoky tones.

100% Arabica blends
Premium Arabica blends offer the most complex flavor profiles with distinct aromas and subtle acidity. Ideal for filter preparation methods and lighter espresso drinks such as cappuccino or latte, where subtle nuances of flavour can be brought out.

Arabica-Robusta blends
Traditional Italian blends combine 70-80% arabica with 20-30% robusta to achieve the perfect espresso with a rich crema, full body and balanced flavour. The higher caffeine content provides the energy boost typical of authentic espresso.

Decaffeinated Coffee
Modern decaffeinated coffees use Swiss Water Process or CO2 extraction, which preserves up to 97% of the original flavors without chemical residue. Ideal for evening drinking or people sensitive to caffeine.

Correct storage
Coffee beans retain optimal flavour for 2-4 weeks after roasting when stored in an airtight container in a cool, dark place. Avoid refrigeration - condensation can damage the oily texture of the beans.

Grinding and Preparation
Use a fine grind with the consistency of sea salt for espresso, a medium grind like coarse sugar for filter coffee. Freshly ground coffee will lose its aroma in as little as 15-30 minutes, so grind only the amount needed.

Certifications and provenance
Fair Trade, Rainforest Alliance and organic certifications guarantee ethical and sustainable cultivation. Single origin coffees from specific farms offer unique terroir characteristics reflecting the soil, climate and processing methods of the location.