Simply proper coffee...
at the push of a button, from the bean-to-cup machine! At least that's how most owners imagine it: press the button, great coffee comes out. Sadly it's not always quite that simple. And indeed: in specialty coffee circles these machines are frowned upon, and usually nothing good comes out of them.
But: with a few tricks, tweaks and the right beans (ours, naturally) you too can conjure up a great coffee at the push of a button.
Spoilt for choice? Happens with coffee, too. For everyone who just can't decide, we put together tasting sets in various combinations. Simply pick your 'direction' and we'll pack the coffee. Great for drinking yourself or for gifting. Help us avoid waste and feel free to choose the "save packaging" option – we'll simply leave out the gift box, unless we need it for shipping. These 3x250g are ideal for feeding a bean-to-cup machine – especially if you're after "a gscheids Haferl Kaffee" (a proper mug of coffee) rather than heading in the espresso and cappuccino direction.
Content: 0.75 Kilogramm (€34.53 / 1 Kilogramm)
First things first: the beans
For bean-to-cup machines we like to recommend our darker roasts. The reason: the darker coffee is roasted, the less acidity remains in the bean. So it won't knock you over even if your machine isn't set up perfectly.
Lighter roasts usually carry more acidity. That may not sound great at first - but without any, coffee simply tastes empty and lifeless. And "acidity" doesn't mean "sour". A fully ripe strawberry has plenty of acidity too. You just don't notice, because it's so sweet. But back to coffee: to start with, we recommend one of the varieties listed here.
If you want to play it safe: with gscheid.schwoarz you get virtually zero acidity and full-on chocolate - no rocket science degree required.
What should I look out for?
A modern bean-to-cup machine has plenty of settings. Fresh from the factory, mostly brown water comes out. Every machine is different and not all offer every setting. But try the following:
- soft to medium-hard water
- water temperature as hot as possible, up to 95°C
- the grind is usually set far too coarse at the factory - best set it to "very fine"
- the dose is usually far too low. We've had good results with 12g for a 200ml cup.
- for espresso, too, a higher dose than in a portafilter is advisable: try 10g for 30-40ml of coffee
- milk foam: to taste and cup size - don't set it too hot.
More tips
Still not tasting the way you want? Then check the following:
- The coffee should flow evenly and densely from the spout and not run through too quickly.
- The crema should not be "taxi beige" but hazelnut brown.
- Beige crema? Grind finer or dose higher.
- Very important: clean the machine regularly, including brew group and grinder.
- Coffee too bitter? Then try one of our lighter roasts on the right.
Looking for pro tips? We'll admit it: we're no experts on bean-to-cup machines and have never owned one. But Arne from coffeeness.de has plenty of tips in store. You'll surely find what you need there. With our beans, though, you probably can't go wrong.
Kaffee ist Geschmackssache. Eigentlich gehen sie ja alle. Probier gerne durch und finde Deine Lieblingsbohne
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
Good – better – gscheid.guad: This is the coffee that started it all for us back in 2016 – the very first full sack of green coffee we ever roasted through was a mild Guatemalan. Ever since, gscheid.guad has been our classic for the daily mug: nice and mild, sweet and aromatic, with no rough edges. Now it's getting a new chapter. After almost ten years with our green coffee from Lake Atitlan, we sadly had to say goodbye to that source – and found what we were looking for in the highlands of Huehuetenango, right on the Mexican border. In a region where coffee accounts for around 80 percent of the local economy, countless smallholder families grow it at 1,400 to 2,200 meters. Our lot goes by the name "Waykan" – meaning "star in the night sky" in the local Maya dialect Q'anjob'al. Behind it stands the Regional Select program by Cafe Imports: instead of a single microlot, the best lots of many smallholders across the region are combined, all cupping between 84 and 87 points – so what you taste is the terroir of Huehuetenango at its finest. At the cupping table, the Waykan won us over right away, because it does exactly what gscheid.guad has always been about: plenty of milk chocolate, toffee and caramel, a fine sweetness and a soft, clean acidity. As one of our lighter roasts, it even reveals a hint of bright fruit notes when hand-brewed – something for the coffee nerds to taste twice. We recommend classic filter brewing, though many of our customers love it from their bean-to-cup machine, too. ...Origin: .Guatemala, Huehuetenango .Lot: "Waykan" Regional Select .Type: 100% Arabica .Varieties: Bourbon, Catimor, Caturra a.o. .Altitude: 1,400-2,200m .Processing: washed .Harvest: December to May ...Cup profile: .milk chocolate .toffee .caramel .mild and sweet Ideal as a fine, mild filter coffee - our classic for V60, Kalita, Chemex and other filter brewers
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.
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.
Spoilt for choice? Happens with coffee, too. For everyone who just can't decide, we put together tasting sets in various combinations. Simply pick your 'direction' and we'll pack the coffee. Great for drinking yourself or for gifting. Help us avoid waste and feel free to choose the "save packaging" option – we'll simply leave out the gift box, unless we need it for shipping. These 3x250g are ideal for feeding a bean-to-cup machine – especially if you're after "a gscheids Haferl Kaffee" (a proper mug of coffee) rather than heading in the espresso and cappuccino direction.
Content: 0.75 Kilogramm (€34.53 / 1 Kilogramm)
Frequently asked questions
Which settings for the bean-to-cup machine?
Fine grind, high dose (approx. 12g per 200ml), water temperature up to 95°C, soft to medium-hard water - and clean the machine regularly, including brew group and grinder.
Which beans for the bean-to-cup machine?
Our darker roasts: less acidity, forgiving of setup mistakes, and they taste great with milk, too.