Taste
Origin, preparation and honest buying advice, written by the people who roast, test and advise at Naturbohne.
Oat drink for cappuccino and Flat White: which Barista edition foams well and tastes good?
Oatly, Alpro, organic store brands: what tests and home baristas say about foam and taste, why organic oat drinks are made differently and which espresso pairs with them.
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Ristretto, espresso, lungo: differences, amounts in grams and suitable beans
Ristretto, Espresso and Lungo differ in the amount of water: approximately 1:1, 1:2 and 1:3. With amounts in grams, taste and distinction from café crème and Americano.
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Cortado: what it is, recipe in grams and difference to Flat White and macchiato
A cortado is espresso with roughly equal amounts of warm milk and hardly any foam. Recipe in grams, comparison with Flat White and espresso macchiato, and the right bean.
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Cappuccino from the portafilter machine: recipe in grams and the suitable bean
How to prepare a cappuccino correctly: 8 to 9 g coffee, 17 to 19 g espresso, 150 g milk at 60 to 65 °C. Including milk amount per bean and tips for the foam.
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Flat White: recipe in grams, difference to cappuccino and the right bean
Flat White from the espresso machine: double espresso, 120 g of milk, thin microfoam. Includes a recipe in grams, a comparison with cappuccino and a coffee bean recommendation.
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Make cold brew yourself: recipe, ratio, steeping time and the suitable bean
Cold brew is made with 100 g coarsely ground coffee per 1 liter of cold water and 12 to 18 hours steeping time. Includes a concentrate recipe, shelf life and bean recommendations.
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Acidity in Coffee: A Sign of Quality or a Brewing Mistake?
Fruity acidity is a sign of quality, while sour espresso is a brewing mistake. Learn how to tell the difference between the two, what role washed, natural, honey, and wet-hulled processing methods play, and what you can do if your...
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Omniroast Explained: Your Guide to Versatile Coffee Enjoyment at Home
Omniroast is a roast meant to work for both espresso and filter coffee. You will learn how it differs from classic roasts and how the roast profile is developed.
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Why espresso tastes chocolatey - and why our beans are made for just that
How the Maillard reaction, caramelization, bean variety and roasting time shape a chocolatey espresso profile and why artisan drum roasting tastes different from fast roasting.
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Vesuvius - Our fire from the bean
Vesuv is a dark roast with 50% Canephora. Why the blend relies on Canephora, how it tastes and which brewing methods it is intended for.
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Which coffee tastes best?
Nine tips on how to find your coffee: brewing, roast level, Arabica or Robusta, reading labels and grinding fresh. Plus a look at the supposedly best coffees in the world.
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Coffee quality in a nutshell: the secret behind the SCA Score and our high standards
How the SCA Score evaluates coffee on a scale up to 100, which ten criteria are assessed in cupping, and from what score you can consider a coffee to be Specialty Coffee.
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Caffeine: The lively companion in your everyday life - Everything you need to know!
How caffeine affects you, how much of it is in coffee, tea and chocolate, and how preparation and bean variety change its content. Also benefits, risks and the recommended daily intake.
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