The importance of the bean
Most available coffee blends sold consist of two different coffee blends, which differentiate in taste, caffeine amount and shape. Arabica beans have a rounded cut in the middle, are longer and flatter. The unroasted beans have an intense green color. The cut on the Robusta bean on the other hand is very straight, it is rounder and it is a little lighter in color with brown or grey shading. Whereas the Robusta bean has high caffeine content, the Arabica beans are milder and more aromatic. Even though common opinion suggests that pure Arabica blends are better than ones with a small proportion of Robusta beans, it should be noted that a small Robusta part (about 10 %) intensifies the taste and the aroma; it also simplifies the espresso making procedure and compensates the traces of bitterness in Arabica beans.
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| Bean Arabica coarse | Bean Arabica roasted |
Even though the roasted beans are enclosed in vacuum or valve packages and do not lose their characteristics for many months, they are, however, at their best within the first 3–4 weeks. We suggest a dry and airy place for storage. Warmth, light and strong aromas are to be avoided.
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| Bean Robusta coarse | Bean Robusta roasted |
Espresso loses its aroma very quickly when exposed to air. Therefore, the packaging should only be opened just before filling it into the grinder. Because more taste is lost more quickly when the beans are grinded, only grind as much as you need.