Espresso: from traditional to light roast

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Buy espresso beans online through direct trade

We source all our espresso beans through direct trade, which is based on personal relationships with coffee producers. Direct trade is not defined by a minimum price or other fixed thresholds, but works on the principle of voluntary commitment. We build personal relationships with farmers and collectives and negotiate prices on an equal footing for the excellent green coffee they offer us. If the producers improve the quality of their coffee, we also increase the prices we pay them. This principle of direct trade differs significantly from the much better-known FairTrade system, which is a certification system that charges farmers an admission fee and guarantees standardised minimum prices for coffee – but does not promise any premiums for high-quality harvests.

Social premium for every coffee purchase

Not only are we committed to paying farmers truly fair prices for their special work, but for every kilo of espresso you buy, €1 goes towards our social projects to improve living conditions in the countries of origin. Since 2010, these donations have enabled us to build a school, a drinking water supply for thousands of people and a quality control laboratory, among other things.

Top-quality espresso beans

Our entire range contains only the best espresso beans. All our varieties have been rated above 80 points by independent assessors (known as Q and R graders). This means that their exceptional flavour profiles and complexity qualify them as speciality coffees.

Our roasting process

We roast our espressos in a Probat drum roaster. In addition to the quality of the green coffee, the roasting process plays the biggest role in how good an espresso will ultimately taste. For each of our varieties, our team led by master roaster Hannes Fendrich develops an individual profile that is perfectly adapted to the espresso bean to allow it to develop its full potential. As coffee is a natural product and subject to natural fluctuations, we also carry out regular taste and quality checks on our roasts.

Our freshness promise – freshly roasted espresso

What applies to coffee beans also applies to espresso beans: they are a fresh product and even packaging that protects them from air and light cannot completely stop the steady loss of aroma. That's why you should always check the roast date when buying espresso beans or make sure that the roastery promises ‘freshly roasted shipping’.
But be careful: ‘the fresher, the better’ is not always true. After roasting, carbon dioxide continues to escape from the espresso beans for some time – which is another reason why packaging has an aroma valve. Beans develop their optimal aroma about three weeks after roasting.

Our flavours

We divide our espresso range into three categories

• Classic and strong
• Chocolatey and nutty
• Fruity and complex

As the name suggests, our classic-strong varieties are aimed at traditional tastes: we roast them dark, which means that the espresso in your cup develops wonderful roasted aromas in addition to its natural flavours. With our espressos in the chocolatey-nutty and fruity-complex flavour categories, the individual aromas of the coffee bean are clearly in the foreground.

How does espresso differ from coffee?

In the roasting process

The beans used for espresso and coffee come from the same plant. The differences therefore lie in the roasting process, the preparation and, of course, the resulting taste. Espresso beans are roasted for just under 20 minutes, while coffee beans are usually roasted for around 13 minutes. Espresso beans therefore usually differ in colour from coffee beans. They are darker due to the longer roasting time and often shiny due to the coffee oils that are released.

Preparation

To make a simple espresso, the coffee beans are first ground very finely. Using an espresso machine, water at a temperature of 90 to 96 °C is pressed through 13 to 18 g of ground coffee at a brewing pressure of 6 to 9 bar for around 25 to 35 seconds, producing a drink volume of approx. 25 to 35 ml. There are countless methods for preparing filter coffee. Depending on the method used, the brewing process usually takes 2 to 6 minutes, during which the coffee is brewed and then filtered. For filter coffee, the beans are ground much more coarsely. The coffee powder is then placed in a paper filter (it is advisable to rinse this with water before use) and gradually brewed with hot water. This method is also known as the ‘pour over’ method. Alternatively, the coffee is placed in a container such as a French press, filled with hot water, stirred and left to steep for several minutes – this is known as ‘full immersion’. When preparing filter coffee, the water is heated to 92 to 96 °C, depending on the type of coffee and personal taste.

Caffeine content

A cup of espresso contains less caffeine than a cup of coffee. This is because a cup of espresso usually contains 25 to 30 ml. If you compare the caffeine content of 100 ml of espresso and 100 ml of filter coffee, espresso contains more caffeine than filter coffee. This is because the high pressure during extraction causes significantly more dissolved mass from the beans to end up in the water. As a result, espresso consists of only 88–92% water, while filter coffee consists of over 98% water.

At the same time, the caffeine content of different varieties also varies greatly, making generalisations difficult. If you have a low tolerance for caffeine, remember that Robusta has more caffeine than Arabica.

Taste

Espresso usually tastes much more intense than filter coffee. The reason for this is the higher pressure during extraction and the resulting higher amount of dissolved mass from the beans in the water.

Why does espresso sometimes taste fruity?

The taste of your espresso depends on how it is prepared, roasted, the variety, origin and processing. However, the full flavour potential is already present in the bean, because coffee is a fruit. Coffee beans are the seeds of the coffee cherry. During processing, the coffee beans must be separated from the pulp. Different methods are used for this, which have a major influence on the flavour profile. We distinguish between sun-dried (natural) and washed coffee in the processing. Washed coffees have a clearer and more nuanced flavour profile than natural coffees. Sun-dried coffee, on the other hand, surprises with its exceptional sweetness. Both processing methods produce coffees with distinctly fruity flavours. However, the longer and darker coffee is roasted, the more its fruity characteristics fade into the background.

Arabica or Robusta espresso: which is better?

The rumour that Robusta is ‘worse coffee’ than Arabica persists. In fact, Arabica and Robusta are simply two types of coffee that develop different flavours based solely on their different growing regions and altitudes. It is always difficult to generalise, but it can be said that Arabica tends to have fruitier and more complex aromas than Robusta, which tastes more earthy and chocolatey-nutty. Whether you buy Arabica or Robusta espresso beans should therefore depend on your personal preference.