Third Wave Water Espresso 20x 2l

Drink your espresso in style! Our new espresso cups are guaranteed to switch your light bulb on! - beautifully simple shape- holds 50ml to the rim - a single espresso- lovingly hand-cast and stamped in a Romanian manufactory- real ceramic, fired at 1250°C- dishwasher-safe and highly impact-resistant, fit for professional use- heavyweight quality- in classic black available with or without saucer, please choose under options

Drink your coffee in style! Our new cups are guaranteed to switch your light bulb on! There are two versions: for cappuccino or flat white – or for doppio. - beautifully simple shape- holds 100ml to the rim - for doppio or espresso macchiato- or 200ml - for cappuccino or flat white- lovingly hand-cast and stamped in a Romanian manufactory- stamped on both sides, 1x "GSCHEID HAFERL", 2x our glowing bean- real ceramic, fired at 1250°C- dishwasher-safe and highly impact-resistant, fit for professional use- heavyweight quality- in simple grey available with or without saucer, please choose under options. The saucer is the same for both sizes. We use these cups for serving at our shop as well - everyone loves them!

Drink your coffee in style! Our new cups are guaranteed to switch your light bulb on! There are two versions: for cappuccino or flat white – or for doppio. - beautifully simple shape- holds 100ml to the rim - for doppio or espresso macchiato- or 200ml - for cappuccino or flat white- lovingly hand-cast and stamped in a Romanian manufactory- stamped on both sides, 1x "GSCHEID HAFERL", 2x our glowing bean- real ceramic, fired at 1250°C- dishwasher-safe and highly impact-resistant, fit for professional use- heavyweight quality- in simple grey available with or without saucer, please choose under options. The saucer is the same for both sizes. We use these cups for serving at our shop as well - everyone loves them!

gscheid.nussig ("properly nutty" in Bavarian)#nutindulgence #nougat #noacidthanks Squirrels wouldn't say no to this hazelnut-chocolate praline in coffee form. Better stock up before they do. Visiting the farm in Brazil in 2018, we simply couldn't resist either. In our range since early 2019, it has taken our customers' hearts by storm and become our best-selling bean. No wonder – it suits every common brewing method. As filter coffee it's the classic gateway drug, with bold nut and chocolate flavours and virtually no acidity; in the bean-to-cup machine it's the universal weapon, and as espresso the slightly milder crowd-pleaser. In a cappuccino it tastes like hazelnut milk ice cream. ...Origin: .Brasil "Capim Branco", Cerrado, Minas Gerais.Type: 100% Arabica.Variety: Yellow Catuai.Processing: dry (natural).Altitude: 1100m ...Cup profile: .hazelnut-chocolate praline.very low acidity, mild

A proper Gscheid.HAFERL! Shines as a bold filter coffee, in the bean-to-cup machine – and quite often it ends up in the espresso machine too. siebn.gscheid ("seven-smart", in Bavarian – like a know-it-all, but likeable) makes "a gscheids Haferl Kaffee" – a proper mug of coffee – in at least seven different brewing methods, and might even boost your IQ. ...Components: .50% Colombia Excelso Libertador Narino.34% Honduras Marcala COMSA.16% India Kalladevapura Estate.100% Arabica ...Cup profile: .bold eye-opener.blackberry chocolate

Chocolatey? Always works! Low in acidity? Same. Our gscheid.schwoarz stays true to itself: the dark roast for everyone who loves dark chocolate and northern Italian espresso roasts. Only the bean behind it is new – and it comes with a story. We had actually already bought the green coffee when we met the face behind it at World of Coffee in Brussels: Bijumon, managing director of the Indian exporting organization Plantrich and chairman of the Fairtrade Network of Asia and Pacific Producers (NAPP). Plantrich is no anonymous bulk exporter but a Fairtrade-driven family business with a network of thousands of smallholders and estates across southern India. We cupped the coffee together with Bijumon – and were amazed by how much aroma this supposedly "simple" estate coffee delivers. The Plantation A comes from Huvinakadu Estate in Coorg, Karnataka, farmed since 1886 and nestled between the Brahmagiri hills and the Wayanad Wildlife Sanctuary. The coffee grows at 900-1,000m in the shade of fig, jackfruit and orange trees – in a forest garden occasionally visited by elephants and Malabar giant squirrels. We roast it dark, right up to the beginning of second crack. That's where it shows its character: plenty of dark chocolate and a soft caramel sweetness, joined by fine roasty notes – but when brewed right without the smokiness and bitterness dark roasts are often accused of. Acidity? Practically none. An easy-going coffee for espresso, bean-to-cup machines or a bold dark filter brew. ...Components: .100% India Plantation A, Huvinakadu Estate .Region: Kutta, Coorg, Karnataka, India .Type: 100% Arabica .Varieties: various (incl. SL9, SL795, Chandragiri, Catuai) .Altitude: 900-1,000m .Processing: washed .Harvest: November to January ...Cup profile: .dark chocolate .soft caramel .low acidity, no smoke, no bitterness Dark roast - roasted to the beginning of second crack.

Partial to a splash of milk? Indian Robusta and Colombian Arabica deliver extra crema, body and a proper caffeine kick. Mmmmmhhhhoooaaaa! Perfect for your cappuccino. (gscheid.stoark is Bavarian for "properly strong", by the way.) ...Components: .50% Colombia Excelso "La Claudina".25% Guatemala Atitlan Plantation Pampojila.25% Robusta India Kaapi Royale ...Cup profile: .classic, bold espresso.dark nougat and a hint of berriesOur classic for a strong espresso that also loves a bath in milk foam. A great choice for portafilter beginners, too.

Sly as a fox! This is our idea of a bold espresso: dense crema, full body and dark chocolate flavours – without any bitterness. The wake-up call for nocturnal pack animals and friends of a classic cappuccino. In cooperation with fuxs.me – handmade & fuxsing awesome! ...Components: .33% Brasil Sao Silvestre pulped natural .33% Colombia Excelso "La Claudina" washed .33% Indian Robusta "Kaapi Royale" ...Cup profile: .chocolatey.sweet.rich and creamy

More than 98% of our coffee is water – and what comes out of the tap is not always (in fact, almost never) ideal for brewing coffee. Hard water scales up your coffee machine, water that's too soft hampers extraction and often brings unwanted acidity into the cup. So what does the coffee obsessive do? Mix their own coffee water. A "Classic Profile" pack contains 12 sticks, each for 1 gallon of distilled or very soft water. Simply dissolve in 3.785l of water, give it a good stir or shake – and you have top-class coffee water to SCA specifications. An "Espresso Profile" pack contains 20 sticks for 2l of distilled water each – so the mix fits straight into the tank of your espresso machine. Contains the following ingredients: magnesium sulphate, calcium citrate, potassium bicarbonate

Summer at last – and with our gscheid.sonnig ("properly sunny" in Bavarian) you've got the matching espresso in your cup. New line-up, same promise: round, sweet and seriously good vibes. Neat in the morning, as an espresso tonic on the terrace in the afternoon, or as a flat white in between. Two thirds come from Brazil, from Fazenda Capim Branco of the Andrade family in Cerrado Mineiro – you may know them from our gscheid.nussig, the absolute favourite in our range. A family business since 1901, whose sheer professionalism and dedication at every single step blew us away on site. The Yellow Catuaí is the base: caramel, milk chocolate, a hint of hazelnut and that velvety, round body Brazilian naturals are simply made for. The final third comes from the Kenyan highlands: a washed Ol'Ochoy from the Rift Valley, grown at 2,000 metres at the foot of Monkey Hill. We were allowed to stay two nights on Paul Lilan's farm – and ate the best mangoes, papayas and melons of our lives while we were at it. The Kenyan gives the blend a fine note of purple fruit, more liveliness and an extra sip of sweetness without ever getting sharp – and that's exactly what makes it so exciting in an espresso tonic: the fruit plays with the tonic, the caramel holds the ground. A modern espresso that never pushes itself on you – but really delivers in summer. .ORIGIN: Brazil (Cerrado Mineiro) & Kenya (Nandi County).FARMERS: Fazenda Capim Branco (Andrade family) & Ol'Ochoy Farm (Paul Lilan).VARIETY: Yellow Catuaí & Batian with some Ruiru 11.ALTITUDE: 1150m and 2000m.PROCESSING: Brazil natural, Kenya washed.CUP PROFILE: caramel, purple fruit, round & sweet