Espressobohnen frisch geröstet

Fancy an espresso?

Hardly any drink in the coffee scene is discussed (and drunk) as hotly as espresso. And for hardly any other do preferences and expectations differ so widely. From pitch-black Neapolitan roasts through what we consider the golden middle to bean colours lighter than any of our filter coffees - at times everything passes as espresso. What matters most is that it tastes good. When a bag says "espresso", it ultimately just means the roaster intended the bean to be turned into a small, strong shot using a portafilter machine or moka pot. What the barista or customer makes of it is entirely up to them. We have customers who use our lightest filter coffees as espresso, and others who drink our darkest espressos as filter coffee. If it tastes good, it's allowed.

We consider our espresso roasts medium roasts: dark enough to take off the sharp acidity and develop body, fullness and sweetness - yet light enough to showcase the fine, distinct flavours naturally present in the green coffee. That can go towards citrus, various fruits, nuts, honey and herbs. The chocolatey notes come mainly from roasting (cocoa beans are roasted too) and step forward especially in the darker roasts.

gscheid.stoark

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.

From €9.30

Fuxspresso

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

From €8.90

gscheid.schwoarz

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.

From €8.90

Come to the dark side

Espresso newcomers love them, and so do those just back from an Italian holiday: our darker roasts.

Thanks to the longer, hotter roast these varieties develop less acidity and more chocolatey flavours, and they're the easiest to handle in an espresso machine, moka pot or bean-to-cup machine.

No endless tinkering to nail the right grind, since even a lower extraction won't give you an acidity shock. Does all this sound like double Dutch to you? Then you're in exactly the right place!

A little lighter and more versatile

You want more aroma? Italy feels too strong and dark for you? Chocolate is nice, but you'd like to discover other flavours in your coffee too?

Then these roasts are for you. Dark enough to work solidly as espresso and to make a wonderfully aromatic cappuccino with milk foam - yet light enough not to turn bitter at higher extractions.

They also shine as all-rounders in the bean-to-cup machine: lively, but without pronounced acidity. Sounds good, doesn't it?

gscheid.nussig

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

From €9.30

siebn.gscheid

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

From €9.30

03/06/2020

Welcher Espresso ist der Richtige?

Dunkel, klassisch oder fruchtig? Wir erklären ehrlich, welcher unserer Espressi zu Deinem Geschmack und Deiner Maschine passt.

Matthias Wutz
11 Entries

Still a little unsure?

On our blog we've lined up the classics among our espresso varieties. Have a look - the article will surely help you decide.

Our standard espresso recipe

Tastes differ: what one coffee lover finds too dark, roasty and bitter may already be too light and acidic for the next. At the coffee bar in our store we mostly use the following parameters and hit the taste of most guests. We use Ceado E37T grinders and a La Marzocco Strada AV ABR.

We always use 18g and adjust the grind so that the set yield (42g) runs through in 25-30s. Quite simple, really, isn't it?

With your water, your grinder, your machine and your preferences things may look quite different. But as a starting point, we're happy to share these numbers.

94-95°C Wassertemperatur

18g im 17g La Marzocco Präzisionssieb

42g-44g Espresso in der Tasse

Bezugszeit 25-30s

gscheid.stoark

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.

From €9.30

gscheid.schwoarz

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.

From €8.90

Fuxspresso

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

From €8.90

gscheid.nussig

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

From €9.30

siebn.gscheid

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

From €9.30

Frequently asked questions

Which espresso recipe do you recommend?

18g of ground coffee, 42g yield, 25-30 seconds - that's how we brew at our coffee bar. With your machine, grinder and water feel free to deviate: if it tastes good, it's allowed.

Darker or lighter espresso - which suits me?

Newcomers and Italy fans go for our darker roasts: less acidity, chocolatey, uncomplicated. If you want more variety of flavour, take the lighter ones - they also work wonderfully in a cappuccino.

Do your espressos work in bean-to-cup machines?

Yes, especially the darker roasts. You'll find setup tips on our bean-to-cup page.