{"product_id":"aetna-bio-espressobohnen","title":"Ätna Organic Espresso, dark roasted","description":"\u003ch3\u003eÄtna: dark organic espresso in the southern Italian style\u003c\/h3\u003e\n\u003cp\u003eDark chocolate, nougat and roasted hazelnut. Full, syrupy body, dense hazelnut-brown crema, very low in acidity. An espresso without sharp peaks that works well straight and does not disappear in milk.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eThe mentioned aromas are natural flavor associations from the green coffee and the roast. Nothing is added to the coffee.\u003c\/em\u003e\u003c\/p\u003e\n\n\u003ch3\u003eNot for automatic machines\u003c\/h3\u003e\n\u003cp\u003eÄtna is dark roasted, the beans visibly shine with oil. That belongs to the southern Italian profile and is intentional, but oily beans clog the grinding mechanism and the bean hopper of automatic machines. We therefore explicitly do not recommend Ätna for automatic machines. If you use an automatic machine, choose Bergkraft: medium roasted, dry bean surface, designed exactly for that.\u003c\/p\u003e\n\n\u003ch4\u003eSuites you if you…\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003ework with a portafilter or a moka pot\u003c\/li\u003e\n\u003cli\u003elike espresso dark, strong and low in acidity\u003c\/li\u003e\n\u003cli\u003edrink a lot with milk, cappuccino, flat white or latte macchiato\u003c\/li\u003e\n\u003cli\u003ewant a dense crema and full body\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4\u003eDoes not suit you if you…\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003euse an automatic machine. The oily beans clog the grinder. Choose Bergkraft for that\u003c\/li\u003e\n\u003cli\u003eprefer light, fruity specialty coffees. Then choose Hochlandblüte or Hochlandjuwel\u003c\/li\u003e\n\u003cli\u003eprepare with pour-over, AeroPress or French Press. The roast is too dark for that\u003c\/li\u003e\n\u003cli\u003ewant pure Arabica. Then Hornisgrinde is a better fit, it is the same Brazilian bean, only roasted lighter and without Canephora\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eWhere the name comes from\u003c\/h3\u003e\n\u003cp\u003eÄtna is named after the Sicilian volcano and for us stands for the roasting style, not the origin. The green coffee comes from Brazil and India, and it is roasted in Germany. The profile is Italian: dark roasted, low in acidity, with a Canephora portion for crema and body.\u003c\/p\u003e\n\n\u003ch3\u003eWhy one third Canephora is included\u003c\/h3\u003e\n\u003cp\u003eCanephora, colloquially Robusta, is here part of the formulation and not a cost-cutting measure. The share provides the dense crema, the body and the nutty depth. Southern Italian espresso blends traditionally work with 40 to 50 percent Canephora, with one third Ätna is slightly below that.\u003c\/p\u003e\n\u003cp\u003eThe Canephora comes from Kerala in southern India and is grown there from 800 meters under shade trees, washed processed. That is different from lowland Robusta from industrial supply and the reason why Ätna has depth instead of sharp bitterness.\u003c\/p\u003e\n\u003cp\u003eA factual note: Canephora naturally contains more caffeine than Arabica.\u003c\/p\u003e\n\n\u003ch3\u003eOur starting recipes\u003c\/h3\u003e\n\u003ch4\u003ePortafilter\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrind size:\u003c\/strong\u003e fine · \u003cstrong\u003eDose:\u003c\/strong\u003e 17 to 18 g in the double basket\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrew Ratio:\u003c\/strong\u003e 1:2, so 18 g to 36 g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eExtraction time:\u003c\/strong\u003e 26 to 30 seconds · \u003cstrong\u003eTemperature:\u003c\/strong\u003e 92 to 93 °C\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThe temperature is intentionally lower than for lighter roasts because dark beans release bitter compounds more quickly. Loosen the coffee bed with a WDT tool before tamping. The yield is given in grams, not in milliliters, because the dense crema distorts the volume.\u003c\/p\u003e\n\u003cp\u003eIf the espresso runs faster than 26 seconds and tastes thin: grind finer. If it takes longer than 30 seconds and tastes bitter: grind coarser.\u003c\/p\u003e\n\u003ch4\u003eCappuccino and latte macchiato\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eCappuccino: 36 g espresso to 120 ml milk\u003c\/li\u003e\n\u003cli\u003eLatte macchiato: 36 g espresso to 200 ml milk\u003c\/li\u003e\n\u003cli\u003eFroth milk to about 60 °C, microfoam rather than airy\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eMoka pot\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eGrind size medium-fine, fill the basket loosely and level, do not tamp\u003c\/li\u003e\n\u003cli\u003eWater to the safety valve, medium heat, remove from the stove as soon as it hisses\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eWater:\u003c\/strong\u003e Ideal is soft to moderately hard water. With very hard tap water the espresso tastes flatter and the chocolate note is lost.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRoast date and enjoyment window:\u003c\/strong\u003e The roast date is printed on every package. After 10 to 14 days of resting the blend is on point, freshly roasted it tastes a bit wilder. After that the coffee remains flavorful for about four months. Your bag is filled immediately before shipping.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin and transparency\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eBrazil, Matas de Minas, two thirds.\u003c\/strong\u003e Single-variety Roter Catuai from Legião Fazenda Dutra, a family farm in its third generation. Founded in 1950 by José Dutra Sobrinho on a little over one hectare, today over 300 hectares, run by Ednilson and Walter Dutra. Hand picked, natural processed, sun-dried on patios.\u003c\/p\u003e\n\u003cp\u003eIt is the same green coffee that we also sell as a single origin under the name Hornisgrinde, here only roasted much darker and supplemented with Canephora.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIndia, Kerala, one third.\u003c\/strong\u003e Canephora from southern India, grown from 800 meters under shade trees, washed processed. Provides the dense crema, body and nutty depth, without the sharp bitterness of lowland Robusta.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eComposition:\u003c\/strong\u003e two thirds Arabica, one third Canephora, both organic\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVariety Brazil:\u003c\/strong\u003e Roter Catuai, single-variety\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcessing:\u003c\/strong\u003e natural (Brazil), washed (India)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e Brazil 1.250 to 1.400 m, India from 800 m\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRoast:\u003c\/strong\u003e dark, southern Italian style, beans visibly oily\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCertification:\u003c\/strong\u003e EU organic, non-EU agriculture\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eFrequently asked questions\u003c\/h3\u003e\n\u003ch4\u003eCan I use Ätna in an automatic machine?\u003c\/h4\u003e\n\u003cp\u003eWe do not recommend it. The dark roast brings oils to the bean surface that settle in the bean hopper and the grinding mechanism. For automatic machines we have Bergkraft, which is medium roasted, stays dry and still delivers body and crema.\u003c\/p\u003e\n\u003ch4\u003eDoes Ätna have acidity?\u003c\/h4\u003e\n\u003cp\u003eVery little. The dark roast and the Canephora portion make the profile round and chocolaty. Every coffee naturally contains acids, in Ätna they hardly stand out.\u003c\/p\u003e\n\u003ch4\u003eWhy are the beans so dark and oily?\u003c\/h4\u003e\n\u003cp\u003eÄtna follows the classic southern Italian roast profile. The longer, darker roast reduces acidity, develops chocolate and nougat notes and provides the typical dense crema. The oil film is part of it.\u003c\/p\u003e\n\u003ch4\u003eWhat is Canephora?\u003c\/h4\u003e\n\u003cp\u003eThe botanically correct term for Robusta. In Ätna the Canephora comes from Kerala, grows from 800 meters under shade trees and is washed processed. That is different from lowland Robusta from industrial supply.\u003c\/p\u003e\n\u003ch4\u003eWhat is the difference to Hornisgrinde?\u003c\/h4\u003e\n\u003cp\u003eThe bean from Brazil is the same: single-variety Roter Catuai from Fazenda Dutra. Hornisgrinde is a pure Arabica, medium roasted, sweet and chocolaty. Ätna is dark roasted and supplemented with one third Canephora for more body, more crema and more power.\u003c\/p\u003e\n\u003ch4\u003eWhich espresso recipe do you recommend?\u003c\/h4\u003e\n\u003cp\u003e17 to 18 g in the double basket, 36 g in the cup, 26 to 30 seconds, 92 to 93 °C. This corresponds to 1:2. Adjust the time via the grind size, not via the dose.\u003c\/p\u003e\n\u003ch4\u003eIs Ätna organic?\u003c\/h4\u003e\n\u003cp\u003eYes. EU organic certified, non-EU agriculture. Both components come from organic cultivation.\u003c\/p\u003e\n\u003ch4\u003eHow long does the coffee keep?\u003c\/h4\u003e\n\u003cp\u003eWe only fill your bag immediately before shipping, the roast date is printed on the package. Recommended resting time: 10 to 14 days. Our recommended enjoyment window is about four months.\u003c\/p\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I use Ätna in an automatic machine?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"We do not recommend that. The dark roast brings oils to the bean surface that settle in the bean hopper and the grinding mechanism. For automatic machines Bergkraft is suitable, it is medium roasted, stays dry and still delivers body and crema.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Does Ätna have acidity?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Very little. The dark roast and the Canephora portion make the profile round and chocolaty. Every coffee naturally contains acids, in Ätna they hardly stand out.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Why are the Ätna beans so dark and oily?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Ätna follows the classic southern Italian roast profile. The longer, darker roast reduces acidity, develops chocolate and nougat notes and provides the typical dense crema. The oil film is part of it.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is Canephora?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"The botanically correct designation for Robusta. In Ätna the Canephora comes from Kerala, grows from 800 meters under shade trees and is washed processed. That is different from lowland Robusta from industrial supply.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is the difference between Ätna and Hornisgrinde?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"The bean from Brazil is the same: single-variety Roter Catuai from Fazenda Dutra. Hornisgrinde is a pure Arabica, medium roasted, sweet and chocolaty. Ätna is dark roasted and supplemented with one third Canephora for more body, more crema and more power.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Which espresso recipe do you recommend for Ätna?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"17 to 18 g in the double basket, 36 g in the cup, 26 to 30 seconds, 92 to 93 degrees Celsius. This corresponds to a Brew Ratio of 1:2. Set the extraction time via the grind size, not via the dose.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is Ätna organic?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes. EU organic certified, non-EU agriculture. Both components come from organic cultivation.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How long does the coffee keep?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"The bag is only filled immediately before shipping, the roast date is printed on the package. Recommended resting time: 10 to 14 days. The recommended enjoyment window is about four months.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Natur Bohne Bio Kaffee","offers":[{"title":"250g \/ Whole bean","offer_id":57046462890249,"sku":"ATNA250","price":147.0,"currency_code":"SEK","in_stock":true},{"title":"250g \/ Ground for portafilter (fine)","offer_id":57046462923017,"sku":"ATNA250-ST","price":147.0,"currency_code":"SEK","in_stock":true},{"title":"250g \/ Ground for drip coffee maker","offer_id":57046462955785,"sku":"ATNA250-FI","price":147.0,"currency_code":"SEK","in_stock":true},{"title":"250g \/ Ground for moka pot","offer_id":57046462988553,"sku":"ATNA250-HK","price":147.0,"currency_code":"SEK","in_stock":true},{"title":"250g \/ Ground for French press (coarse)","offer_id":57046463021321,"sku":"ATNA250-FP","price":147.0,"currency_code":"SEK","in_stock":true},{"title":"500g \/ Whole bean","offer_id":57046463054089,"sku":"ATNA500","price":270.0,"currency_code":"SEK","in_stock":true},{"title":"500g \/ Ground for portafilter (fine)","offer_id":57046463086857,"sku":"ATNA500-ST","price":270.0,"currency_code":"SEK","in_stock":true},{"title":"500g \/ Ground for drip coffee maker","offer_id":57046463119625,"sku":"ATNA500-FI","price":270.0,"currency_code":"SEK","in_stock":true},{"title":"500g \/ Ground for moka pot","offer_id":57046463152393,"sku":"ATNA500-HK","price":270.0,"currency_code":"SEK","in_stock":true},{"title":"500g \/ Ground for French press (coarse)","offer_id":57046463185161,"sku":"ATNA500-FP","price":270.0,"currency_code":"SEK","in_stock":true},{"title":"1kg \/ Whole bean","offer_id":57046463217929,"sku":"ATNA1000","price":480.0,"currency_code":"SEK","in_stock":true},{"title":"1kg \/ Ground for portafilter (fine)","offer_id":57046463250697,"sku":"ATNA1000-ST","price":480.0,"currency_code":"SEK","in_stock":true},{"title":"1kg \/ Ground for drip coffee maker","offer_id":57046463283465,"sku":"ATNA1000-FI","price":480.0,"currency_code":"SEK","in_stock":true},{"title":"1kg \/ Ground for moka pot","offer_id":57046463316233,"sku":"ATNA1000-HK","price":480.0,"currency_code":"SEK","in_stock":true},{"title":"1kg \/ Ground for French press (coarse)","offer_id":57046463349001,"sku":"ATNA1000-FP","price":480.0,"currency_code":"SEK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0854\/2928\/9225\/files\/aetna-front.png?v=1779275556","url":"https:\/\/niturbohne.com\/en-se\/products\/aetna-organic-espresso-beans","provider":"Natur Bohne GmbH","version":"1.0","type":"link"}