The Best Espresso Beans For The Perfect Espresso Drink

A good espresso should always have a hint of various flavors from different bean blends. In that sense, bean blends are better than single-origin beans for making espressos. In this article, we show the best Espresso beans that ensures that the flavor and aroma of your espresso are well preserved. You can also check out our article on the best espresso beans for crema.

The Best Coffee Beans For Espresso

  1. Kicking Horse Medium Roast Cliff Hanger Espresso

 This is a medium roast whole bean Arabica coffee made with a blend of coffee sourced from some of the best growing regions of the world. You get a silky smooth coffee with a slight hint of wild berry and cocoa for every cup of espresso made from it. If you like dark, fruity, chocolate-flavored, low-acid espresso, grab this product as soon as you see it.

  1. Coffee Kult Dark Roast Coffee Beans

 The dark roast blend from a Florida family business produces strong, smooth cups of espresso with sweet fruit flavors of cocoa and cinnamon that linger on the palate long after the espresso is finished. Koffee Kult is especially proud of its pedigree for roasting coffee beans for espresso. With the benefit of over 25 years of experience, traditionally blended coffee beans extract the best from each region to ensure a great cup of espresso. Unlike some poorly made beans that are dry and brittle when the bag is opened, these are very dark and shiny beans.

  1. Lavazza Super Crema coffee beans

 With over a century of brewing coffee beans, Lavazza coffee beans are expected to be among the best for espresso. That’s perfect. Lavazza Super Crema coffee beans take espresso to a new level. It is a blend of approximately 80% Arabica beans and 20% Robusta, obtained from Brazil, Colombia, Indonesia, Vietnam, and India. To get the best out of these Italian coffee beans, it is recommended to always use an espresso machine.

Two Good Coffee Beans For Espresso Worth Considering

You can also try Coffee Bean Direct Italian Roast Espresso and Blue Horse Kona Coffee if, for some reason, you can’t get the above three or just want to expand your options.

  1. Direct coffee beans Italian roasted espresso

Coming from South America, Central America, Africa, and India. Slow roasted beans produce a full espresso with hints of molasses, cocoa, and honey flavor. It is a little more expensive than the rest, but that is a reflection of the quality.

  1. Kona Blue Horse Coffee

It prides itself on being a family business. Your order comes directly from the Hawaii-based company, where the coffee also comes from. Medium sun-dried roasting gives an espresso delicious in chocolate, almond, and vanilla essences. Kona must have trust in the quality of its result because it is more expensive than all the products studied here.


So these are the five espresso coffee beans you would never go wrong with. They are varied enough to satisfy your preferences.…

5 Tips To Make The Perfect Cappuccino Drink

There is nothing better than a homemade cappuccino coffee. In this post, I will explain in just five steps, how to make the best cappuccino coffee at home with a cappuccino maker.

Achieving excellent cappuccino coffee at home is easy because if something characterizes most Italian recipes, it is its simplicity since the fundamental secret is the quality of the ingredients.

Step 1: Coffee Selection

Pay special attention to the quality of the coffee, if you buy ground coffee that the package is vacuum packed, remember that after opening the ground coffee retains its excellent aroma and flavour for a few hours; instead, the coffee beans can last a few days if you keep it vacuum-packed. For these last two, you will need a grinder. The best recommendation is to invest in a good grinder, but I tell you that any inexpensive alternative, such as blade grinders or manual grinders, will always be a better option than buying ground coffee.

Step 2: The Right Ratio

This aspect is very technical. A high-quality cappuccino should be made with 25 ml of espresso coffee and 100 ml of frothed milk. No more, no less. It is what this coffee has to carry to be perfect.

Step 3: Espresso Preparation

Place the amount of water and the amount of medium-dark roast coffee, the fine ground needed according to the capacity of your coffee maker. Compact well and if your kitchen is electric, you can use all the power, if it is gas, try to keep the fire only below the coffee maker. The extraction must be slow, and the resulting coffee must be full-bodied.

Step 4: Milk Preparation

Full milk is considered ideal due to its creaminess, but skim milk can also achieve good results, and lactose-free milk provides even more sweetness. The secret is to choose the best quality if you want a good cappuccino, don’t go with the cheapest one. Sometimes they tell me, “I can’t get milk to texture, and the cappuccino tastes tasteless to me”; Well, the safest thing is that they used cheap milk.

If we want to reduce the intensity of the coffee but without losing its excellent aroma and flavour, and we also want to add sweetness without adding sugar, the proper preparation of milk will be the one that leads us to success.

First, we heat the milk to maximum 65ºC, if we exceed this temperature, the sugars contained in the milk are burned, and instead of sweetening the coffee it will make it bitter.

There are several ways to heat milk and give it texture. The one that in my opinion, is the one that gives better results is economical, easy to use and the final texture is exactly the same as you would get with a vaporizer from an espresso machine.

Step 5: Preparation of the Cappuccino 

We are going to add 40ml of espresso coffee in the cappuccino cups, and we are going to pour between 140ml and 160ml of textured milk. As it is a cappuccino, we will be serving the milk through the ends of the cup with circular movements, and then we finish serving from the lower end towards the centre, seeking to leave that characteristic white circle.

A cappuccino is an intense brown coffee; the flavor of the coffee should be the dominant note, slightly softened and sweetened by milk, the foam should be abundant, between 1cm and 1.5cm.

Can You Identify Good Quality Coffee?

Are you the type who loves seeing that good energy in customers after sipping a cup of coffee? This is caused by caffeine, the main substance present in coffee. Most of the adult Brazilian population consume a daily dose of 300mg or more of caffeine. The benefits of coffee are numerous, but not all have good quality for consumption. Would you know how to identify good quality coffee?

Drinking is responsible for blocking adenosine reception, preventing short-term sleep sensation. It also stimulates adrenaline production, increasing metabolism and giving more disposition.

There are plenty of reasons to invest in continuous coffee intake, right ?! But contrary to what you may be thinking, the drink is not limited to the properties of caffeine.

The Benefits Of Coffee

Regardless of what style of coffee you prefer, the drink is a great ally in combating various disease strikes.

Drinking special coffee can lower the risk of developing cancer cells in different parts of the body as it is a very rich substance in antioxidants and minerals that help prevent cell breakdown and alteration, preventing mutations that can result in tumors.

The amount of coffee needed to keep the body protected varies by cancer, but drinking at least 3 cups of roasted and ground coffee a day is enough to reduce the risk of various cancers.

According to several studies, the benefits of coffee are not related to caffeine, but decaffeinated coffee does not have such a protective power because many important antioxidants and minerals are removed during the caffeine removal process.

Also, if you are looking to sell the quality of life in your business, you can bet on that special cup of freshly ground coffee.

Create amazing moments

A great tip is to turn coffee time into opportunities to create amazing moments. But what does it mean? The idea here is to learn how to sell a good coffee since its aroma, flavor, and sensation that moment brings.

Usually, that package of coffee that is sold in supermarkets is made for immediate consumption and, by the way, of dubious quality.

Once roasted, robusta coffee tends to have a distinct earthy/burnt taste, usually more bitter than arabica coffee. Real coffee lovers don’t want a burnt-out drink, right?!

How to recognize (and choose) quality coffee?

In order to choose a special quality coffee, it is important to understand that it must follow some standards:

  • Be 100% Arabic.
  • Have controlled origin.
  • Have quality control and storage.

An important point to pay attention to is the toasting point. This is when the aromas, acidity, bitterness, and body intensify — the more roasted and dark, the fewer aromas and bitter taste perceived in coffee.

To control the quality of coffee that is consumed in Brazil, there is ABIC. The Brazilian Coffee Industry Association – ABIC – represents the coffee roasting and grinding industries from around the country. It is through this institution that many coffee brands have the “seal of purity.” That’s right, this seal attests to the purity of the coffee, ensuring that the product purchased is free of any kind of impurities (husks and sticks, corn, rye, corn, barley, etc.), and that brand produced 100% only with beans.

A special quality coffee should have a mild sweetness and be pleasant, allowing it to be taken little or preferably without sugar, as it has a unique flavor and aroma.

Features of a special quality coffee:

  • Aroma – olfactory perception caused by the gases released from roasted and ground coffee.
  • Taste – is the sum of the tastes with the aromas of coffee.
  • Sweetness – the quality or sweet taste of the coffee.
  • Acidity – is the dry and striking flavor that gives life to coffee.
  • Body – sensation caused in the mouth by persistent taste, viscous, or heavy coffee, a full-bodied drink.
  • Residual flavor – is the perceived sensation after the coffee is taken, striking feature.

Be aware of the quality of the drink that serves your customers and see the positive result of this concern.…

Top 5 Mistakes When Making Coffee: Know It Here!

Coffee is a great drink option for various times of the day. However, in order not to get too strong, too weak, or bitter, it is important to use quality beans or dust and avoid making the main mistakes when making coffee.

Making a good cup of coffee is not a very difficult task, but it is not as simple as it sounds. This is because neglecting some details is normal and may compromise the quality of the drink. To get the best flavor and aroma from coffee, you need to pay attention to a few factors – before and during brewing.

Use any water

The most common mistake made during coffee brewing is the lack of discretion in choosing water. We often think this makes no difference and fill the teapot with tap water – which tends to be the most practical and economical option.

However, this attitude is not correct, as water may contain impurities or excess chlorine, affecting the quality of the drink. Therefore, it is ideal to use mineral or filtered water.

Let the water boil

When it boils, the water reaches about 100 ° C and can damage the coffee flavor, making it bitterer. Suitable is that it is at a temperature of approximately 90 ° C.

There is a good trick to measuring without a thermometer. To reach the ideal temperature, let the water begin to boil, turn off the heat and wait 45 seconds.

Choose the wrong grind.

Each method of brewing requires a different grind. For this reason, there is no point in wanting to prepare an espresso, for example, with a coarse grind. In this case, it is ideal to be average.

The thin, on the other hand, is suitable for making the last coffee. The right thing, therefore, is to invest in a coffee that has the appropriate grind to your needs.

Stir the coffee

Another very common mistake among people is stirring coffee while hot water is passing through the dust. This attitude causes some of the beverage’s aroma to be lost, which affects the quality. Also, if the strainer is paper, it may tear and damage the result.

Put sugar in water

Putting sugar in water changes the boiling temperature of the mixture and impairs the achievement of the ideal value, as well as changing the oxygenation of the water. In addition, this attitude alters the taste of the drink and makes it impossible to offer coffee to those who have the habit of drinking it without sweetening.

If you want to have a special drink but are afraid of making any of these mistakes while making coffee, we have the solution ready. Individual coffee is a practical option as it comes with the right amount and grinds. There are 10 g of product and just put in the cup and strain. But beware: do not use boiling water!…

4 Tips To Always Extract The Best Coffee From Your Espresso Machine

You no longer have to go to a specialized place or be a talented barista for delicious coffee. Today, coffee machines are affordable and affordable for those who love this traditional drink in Brazil.

You can choose to have that traditional coffee or use the full potential of your espresso machine to get practically a piece of art in your cup.

Invest in a quality raw material

It may seem a bit obvious, but it is important to make it clear that the quality of the coffee is directly linked to the bean that is used during brewing.

The raw material need not necessarily be among the best coffees in the world, but it is important to make sure of the attributes of the product. Of course, technology can soften the effects of poor quality grain; however, the blend is a key attributing for the final product.

To do this, you need to suggest blends that are refined blends of distinctive coffee qualities that can yield a unique end product. Now, if your machine is a capsule machine, be aware of the flavors each of these capsules can offer.

Have an Espresso Machine suitable for your demand

Like the beans, the machine used to make coffee must also be of quality. Households are usually automatic, with standardized presets. Baristas use professional machines, which are manually operated by those who know the operation well.

These machines vary by brand and purpose and produce distinctive coffees. Therefore, one must be aware of the specifications.

Another crucial factor is machine maintenance. It is imperative that you periodically clean all the compartments of your machinery. Accumulation of debris can clog some of the appliance’s ducts and compromise machine operation, and this can affect the final taste of your coffee.

Mill: essential for quality coffee

So Italians call the famous mills coupled with espresso machines. This factor is important for you to find the degree of grinding your coffee. Baristas recommend a 30-second brewing time to get 40 to 50 ml of consistent, even coffee.

To get to the perfect point, you need to test the grinding degrees of your machine to get it right.

Always remember to grind only what is needed for each cup of espresso and that the beans should be stored properly to ensure product validity and quality.

If you have a capsule or sachet machine, or if you buy ground coffee, this phase will not be important to you!

Learn how to get your hands dirty

As with everything in the kitchen, the drinker’s hand is very important. In an automatic espresso machine, the human factor is obviously minimized. Still, for those who wish to make coffees in professional coffee makers, a minimal notion of how to do it is required.

Espresso coffees are usually made at 90 ° C and served between 40 and 50 ml. Also, they are freshly roasted and subjected to a pressure of 9 bar, which gives the creaminess, consistency, and delicious foam of your coffee.

These are basic configurations of a coffee maker of how to make a quality espresso that obviously can be deepened to your liking.…

Features of Espresso Coffee: Why is Cream So Important?

When looking for a good espresso coffee, we almost always seek to know mainly about the origin of the beans, the quality of the coffee label, and even basic information about its brewing method.

However, among the characteristics of espresso coffee that can reveal a great deal about the brewing process and the peculiarities of the beverage, there is one that is still very little known.

Today, here on the blog, let’s talk about coffee cream. Also, sometimes called cream, it is one of the most characteristic elements present in espresso, and its features indicate much of the quality and mode of extraction of the beverage.

So if you’re one of the coffee lovers who don’t know these details yet, read on this post and learn more about it!

Cream: functions and features

Anyone who has had a good espresso has certainly noticed the coffee cream. It’s that thick creamy-looking layer that sits on top of the drink. For many, it is just foam in the cup.

A good cream can even stand the drops of sweetener or a spoonful of sugar without crumbling,

Pure Chemistry: How Coffee Cream Is Formed

Getting to the perfect cream is the dream of many baristas and cafe owners. This is why it is often called the Holy Grail of the coffee universe. Thus, rather than techniques, it is necessary to understand a little of how it is formed.

The cream arises from chemical processes that occur during the various stages of the manufacture and filtering of a coffee. From the roasting of the beans, which causes them to emit carbon dioxide, to the water pressure at the time of filtration, which promotes emulsification of the natural coffee oils: all this will influence the formation of a quality cream.

A good “foam,” then, needs a perfect match between the reactions and the coffee compounds, such as melanoidin, a substance present in a large amount of the beans on the market.

Color and texture: a guarantee of taste and quality.

At this point, it is possible to think, then that every good coffee can have a good cream. But not quite. Even a gourmet coffee can have a cream with features below expectations. In these cases, what should be observed is the extraction of the drink in the machine, i.e., its mode of preparation.

If the color of the cream is much lighter than conventional, for example, and the bubbles present are larger than normal, the coffee may have been “ironed” in less time than recommended, between 24 and 27 seconds. As a result, it did not form properly, and probably the drink tastes too weak.

On the other hand, the cream may also indicate that the machine time was longer than recommended. In these cases, it tends to be darker in color, and the coffee tends to taste a little stronger and bitter.

Now that you understand how the cream can be an ally when it comes to ensuring all the main features of espresso coffee, comment here in our post other tips or questions you have about this subject! Our coffee community will love to interact with you!…

How to Prepare Coffee at Home: A Beginner’s Guide

First, of course, you need some coffee beans! I recommend whole grains instead of ground coffee (we will abound more about this). However, apart from that, it all depends on your personal tastes.

Remember, however, that your coffee profile is not just about beans. The infusion method will affect you, as well as the water temperature, the grind size, and more.

Tips for storing coffee:

  • The date of the roast is important! Coffee is a natural product, so it has a storage time. This will vary, but a good rule of thumb is to buy only the coffee you are going to drink that week.
  • Oh, and never, never put it in the fridge, it will absorb the aromas of all other foods.

Preparation Equipment & Filters

However, there are many more types of preparation devices! You will find innovative improvements in traditional pouring methods, methods specifically designed for portable use, coffee makers, and more. And, of course, there is also the siphon and ibrik – complex, the traditional elaboration methods that are not recommended for beginners. Trust us, and you will understand why when you see them.


On the other hand, knife mills are generally much more affordable. Beginner coffee makers may want to start with a hand mill, which can offer good quality at a reasonable price.

The next thing to consider is the size of the grind. This will be dictated by choice of the preparation device you choose, the coffee beans themselves, and your personal tastes.

Grinding Tips:

  • Grind only what you need for your preparation. The ground coffee becomes rancid after about 15 minutes.
  • As with your preparation equipment, be sure to clean the mill after use. You don’t want any old and stale particles that pollute future coffee cups.


No matter what recipe you use (and I recommend using a recipe – you can find many online), it will require that you measure the coffee and water you are going to use.

There are two ways to do this: by volume and by weight. The weight will be much more precise and more consistent. You will notice what most specialized coffee shops do. I also recommend it: it will help you get the perfect cup every time.

Ideally, you will require a pair of weights that weigh 0.1g or more. These can vary from basic to high technology (and usually have prices that fit).


Once you have started to take the time, you can also adjust it if you want to modify the profile of your final cup. With the filter, in the beginning, see more of the water for a more fruity, more acidic cup. For a larger body, on the other hand, it continues to serve to pour longer. And with immersion methods, such as AeroPress, Clever, or the French press, simply change the time you leave the particles in the water.

So here you have it – everything you need to start preparing your own third wave coffee at home. While this is a lot to master, it is easier than it seems.

And, fortunately, many people have shared recipes that you can use as a starting point. I have not included any here, since they vary according to the device of preparation, but go and search on Google some.