Olympia Express Moca SD - Espresso; The Importance of the Water; The Importance of the Bean

Owner’s book • 02 Espresso
Most available coffee blends sold consist of two different
coffee blends, which differentiate in taste, caffeine amount
and shape. Arabica beans have a rounded cut in the middle, are
longer and flatter. The unroasted beans have an intense green
color. The cut on the Robusta- or Canephora bean bean on the
other hand is very straight, it is rounder and it is a little lighter
in color with brown or grey shading. Whereas the Robusta
bean has high caffeine content, the Arabica beans are milder
and more aromatic.
Even though common opinion suggests that pure Arabica
blends are better than ones with a small proportion of Robusta
beans, it should be noted that a small Robusta part (about
10 %) intensifies the taste and the aroma; it also simplifies the
espresso making procedure and compensates the traces of
bitterness in Arabica beans.
Even though the roasted beans are enclosed in vacuum orvalve
packages and do not lose their characteristics for many months,
they are, however, at their best within the first 3–4 weeks. We
suggest a dry and airy place for storage. Warmth, light and
strong aromas are to be avoided.
Espresso loses its aroma very quickly when exposed to air.
Therefore, the packaging should only be opened just before
filling it into the grinder. Because more taste is lost more
quickly when the beans are grinded, only grind as much as
you need.
The quality of the water used is very important for the prepara-
tion of a good espresso. It is important not to use hard water, so
the taste and the aroma of the ground beans can fully unfold.
The importance of
the bean.
02 Espresso.
The importance of the water.
01
02
01 Arabica bean: unroasted, roasted
02 Robusta- or Canephora bean: unroasted, roasted
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