How to make coffee

To enjoy a perfect cup of coffee, we recommend using an espresso machine.

1. Coffee Beans

The beans used must be Arabica or a blend of Arabica and Robusta in the following ratios:

• 100% Arabica

• 70% Arabica – 30% Robusta

• 50% Arabica – 50% Robusta

• 30% Arabica – 70% Robusta

2. Roast Level: Medium (Light Brown)

Depending on the origin and variety of the coffee, different roasting profiles may be applied to suit the beans.

3. Water Temperature:
The brewing water should be between 88°C – 95°C.

4. Water Pressure:
The extraction pressure should range between 8 – 9.5 bars ±1.

5. Extraction Time:
The ideal extraction time is 20 – 25 seconds.

6. Grind Size

The grind size must match the machine pressure to allow proper extraction within 20–25 seconds. This reflects the importance of experience in using the grinder. The correct grind size ensures optimal flavor and timing:

• If the coffee flows too quickly, grind finer.

• If it flows too slowly, grind coarser.

7. Coffee Dose:
Use 9 grams of ground coffee per shot.

8. Tamping Pressure:
Apply 15 – 20 kg of tamping pressure.

Result:

• A standard espresso (including crema) = 25 – 30 ml

• Temperature in the cup: Approx. 67°C

• Color: Golden brown

• Crema: Smooth, 3–4 mm thick layer on top

• Aroma & Taste: Fragrant, not bitter, balanced acidity, clean finish, sweet aftertaste

• Caffeine content: Approx. 100 mg per 30 ml shot