Coffee Espresso

Freshly roasted coffee can offer a wide range of flavours depending on the brewing method. Some coffees work especially well for espresso, while others reveal their character better when brewed as filter coffee. These differences depend on the type of beans, roasting profile and flavour characteristics. Coffees are roasted to highlight their natural qualities in different brewing styles.

Indie Cherry, whole bean ROBUSTA coffee
In Stock
Our GourmetKáva

Indie Cherry, whole bean ROBUSTA coffee

Cherry is a high-quality strong and intense Robusta with a slightly chocolatey taste, higher bitterness typical for Robusta and also with a higher caffeine content, which is up to 2x higher than Arabica.
In stock
€6.90
Nordbeans WILD FOX ESPRESSO 250g Nordbeans WILD FOX ESPRESSO 250g 2
In Stock
Nordbeans

Nordbeans WILD FOX ESPRESSO 250g

FOX'SPRESSO coffee has a rich, balanced taste with notes of dark chocolate, apricots and ripe fruit. Its fullness and subtle sweetness make it ideal for home espresso.
In stock
€12.90
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When choosing freshly roasted coffee, it is helpful to consider the brewing method. Espresso and filter coffee can produce very different flavour experiences even from the same beans. For this reason, roasting profiles are often adapted so that the taste and aroma stand out in the chosen preparation method.

Coffee intended for espresso is often roasted slightly longer, which can create a fuller body, stronger flavour and lower acidity. This style is suitable for espresso machines and automatic coffee makers, producing a rich drink with intense aroma.

Coffee suitable for filter brewing is usually roasted lighter to highlight delicate flavour notes, including fruity or floral characteristics. This style works well in brewing methods such as french press, chemex, aeropress or other filter techniques.

Freshly roasted coffee is prepared with attention to bean quality and balanced roasting profiles, allowing the natural character of the coffee to stand out in both espresso and filter preparation.

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