{"product_id":"bio-espresso-bergkraft-vollautomaten-kaffeebohnen","title":"Bergkraft Organic Espresso Blend for automatic machines","description":"\u003ch3\u003eBergkraft: Organic espresso blend for automatic machines\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eFinally crema again in your automatic machine.\u003c\/strong\u003e Many coffees look more like filter coffee in automatic machines: thin, little crema, hardly any body. Bergkraft addresses this exact issue. Milk chocolate, almond and caramel, with full body and dense, hazelnut-brown crema.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eThe mentioned aromas are natural flavor associations from green coffee and roasting. Nothing is added to the coffee.\u003c\/em\u003e\u003c\/p\u003e\n\n\u003ch4\u003eWorks for you if you…\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003euse an automatic machine daily and want more body and crema\u003c\/li\u003e\n\u003cli\u003elike chocolatey, nutty and caramelly flavors, without acidic peaks\u003c\/li\u003e\n\u003cli\u003edrink a lot with milk, cappuccino, latte macchiato or flat white\u003c\/li\u003e\n\u003cli\u003eare looking for a coffee that does not gummify the grinder\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4\u003eNot right for you if you…\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eare looking for fruity, lively coffees. Then choose Hochlandblüte or Hochlandjuwel\u003c\/li\u003e\n\u003cli\u003eare used to a very dark, smoky Italian roast. Then choose Vesuv\u003c\/li\u003e\n\u003cli\u003emostly brew with a hand filter. This blend is not made for that\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eWhy a dry bean surface is important\u003c\/h3\u003e\n\u003cp\u003eThe most common problem in automatic machines are dark, oily roasts. They gummify the grinder and the bean hopper. Bergkraft is intentionally medium roasted, the beans remain dry to slightly matte, without an oil film. This is not a side effect, but the reason why this blend is roasted this way.\u003c\/p\u003e\n\n\u003ch3\u003eWhy there is a Sumatra component\u003c\/h3\u003e\n\u003cp\u003eThe Indonesian component is processed using the Giling-Basah process, also called wet hulling. This produces a rich, syrupy body with cocoa and caramel notes and very low acidity. This body ensures that Bergkraft does not disappear in cappuccino and latte macchiato.\u003c\/p\u003e\n\n\u003ch3\u003eOur starting recipes\u003c\/h3\u003e\n\u003ch4\u003eAutomatic machine\u003c\/h4\u003e\n\u003cp\u003eBergkraft is made for this. The values apply to most household machines, the exact labeling of the settings differs by manufacturer.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrind size:\u003c\/strong\u003e one to two steps finer than for supermarket beans\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEspresso:\u003c\/strong\u003e 9 to 11 g of ground coffee for 30 to 40 ml in the cup\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCafé Crema:\u003c\/strong\u003e 10 to 11 g for 120 to 150 ml\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStrength and brew temperature:\u003c\/strong\u003e medium to high\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eHow to set the grind size:\u003c\/strong\u003e If the coffee tastes thin or acidic and flows through quickly, set one step finer. If it tastes bitter or the machine runs sluggish, set one step coarser. Only change one step at a time and then wait for two to three pulls until the old grounds have passed through the grinder.\u003c\/p\u003e\n\u003cp\u003eThe goal is an even extraction, not the maximum. If you grind too fine you extract bitter compounds that were not there before.\u003c\/p\u003e\n\u003ch4\u003eMilk drinks\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eCappuccino: about 36 g espresso on 120 ml milk\u003c\/li\u003e\n\u003cli\u003eLatte Macchiato: about 36 g espresso on 200 ml milk\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003ePortafilter\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eDose:\u003c\/strong\u003e 16 to 18 g in the double basket · \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 93 to 94 °C\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eLoosen the coffee grounds before tamping with a WDT tool. The output is given in grams, not milliliters, because the crema distorts the volume.\u003c\/p\u003e\n\u003ch4\u003eMoka pot\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eGrind size medium-fine, fill the basket loosely and level it, do not tamp\u003c\/li\u003e\n\u003cli\u003eWater up 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 medium-hard water. With very hard tap water the coffee tastes flatter, and descaling effort in the automatic machine increases at the same time.\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 time the body and crema are at their peak, after that the coffee stays aromatic for around four months. Your bag is filled only immediately before shipping.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin and transparency\u003c\/h3\u003e\n\u003cp\u003eBergkraft consists of two components that complement each other:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrazil, Matas de Minas, 70 %:\u003c\/strong\u003e the chocolatey-nutty base with sweetness and body. The region in the east of Minas Gerais is Brazil's first protected coffee origin designation. The long harvest period from May to September allows selective picking.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIndonesia, Aceh, Gayo-Hochland, 30 %:\u003c\/strong\u003e brings depth and structure. Processed in the traditional Giling-Basah process, which gives the coffee a rich, syrupy body and notes of cocoa and caramel, with very low acidity.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eIn the Gayo Highlands farmers depulp the cherries themselves, dry them and give the still-soft beans to a collection point where they are hulled. This process shapes the typical syrupy body of Indonesian coffees. Traceable to the region.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eComposition:\u003c\/strong\u003e 100 % Arabica, both components organic\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 800 to 1.400 m, depending on the component\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRoast:\u003c\/strong\u003e medium drum roast, dry bean surface without an oil film\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\u003eWhy is Bergkraft better suited to the automatic machine?\u003c\/h4\u003e\n\u003cp\u003eBecause of the roast. Dark, oily beans gummify the grinder and the bean hopper. Bergkraft is medium roasted and remains dry to slightly matte, without an oil film. At the same time the blend delivers enough body and crema so that the coffee does not taste thin in the automatic machine.\u003c\/p\u003e\n\u003ch4\u003eWhat grind size should I set?\u003c\/h4\u003e\n\u003cp\u003eOne to two steps finer than for supermarket beans. If the coffee tastes thin or acidic and runs through quickly: one step finer. Bitter or sluggish run: one step coarser. Always only one step, then wait two to three pulls.\u003c\/p\u003e\n\u003ch4\u003eWhat is Giling Basah?\u003c\/h4\u003e\n\u003cp\u003eThe traditional Indonesian processing method, also called wet hulling. The beans are hulled while semi-dry. This produces the typical rich, syrupy body with cocoa notes and very low acidity.\u003c\/p\u003e\n\u003ch4\u003eIs Bergkraft also suitable for the portafilter?\u003c\/h4\u003e\n\u003cp\u003eYes. 16 to 18 g in the double basket, 36 g in the cup, 26 to 30 seconds, 93 to 94 °C. However the blend was developed for the automatic machine.\u003c\/p\u003e\n\u003ch4\u003eIs Bergkraft suitable for hand filter?\u003c\/h4\u003e\n\u003cp\u003eNo. As an espresso roast with a high body share it is not made for that. For filter we recommend Sonnental or Naturharmonie.\u003c\/p\u003e\n\u003ch4\u003eIs Bergkraft organic?\u003c\/h4\u003e\n\u003cp\u003eYes. EU organic certified, non-EU agriculture. Both components come from organic farming.\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 on the package. Recommended resting time: 10 to 14 days. Our recommended enjoyment window is around 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\": \"Why is Bergkraft better suited to the automatic machine?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Because of the roast. Dark, oily beans gummify the grinder and the bean hopper. Bergkraft is medium roasted and remains dry to slightly matte, without an oil film. At the same time the blend delivers enough body and crema so that the coffee does not taste thin in the automatic machine.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What grind size should I set on the automatic machine?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"One to two steps finer than for supermarket beans. If the coffee tastes thin or acidic and runs through quickly: one step finer. Bitter or sluggish run: one step coarser. Always only one step, then wait two to three pulls.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is Giling Basah?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"The traditional Indonesian processing method, also called wet hulling. The beans are hulled while semi-dry. This produces the typical rich, syrupy body with cocoa notes and very low acidity.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is Bergkraft also suitable for the portafilter?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes. 16 to 18 g in the double basket, 36 g in the cup, 26 to 30 seconds, 93 to 94 °C. However the blend was developed for the automatic machine.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is Bergkraft suitable for hand filter?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"No. As an espresso roast with a high body share it is not made for that. For filter we recommend Sonnental or Naturharmonie.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is Bergkraft organic?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes. EU organic certified, non-EU agriculture. Both components come from organic farming.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How long does the coffee keep?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"We only fill your bag immediately before shipping, the roast date is on the package. Recommended resting time: 10 to 14 days. 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