Knowledge you can taste.
Origin, preparation and honest buying advice, written by the people who roast, test and advise at Naturbohne.
Starter equipment for your first portafilter machine - what you really need (and what you don't)
Which equipment you really need for your first portafilter espresso machine: why the grinder comes first, what a tamper, WDT and a scale are for and which maintenance protects the machine and flavour.
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Storing freshly roasted organic coffee beans properly: How to keep your espresso beans fresher for longer
Why coffee needs time after roasting, what oxygen, light, heat and moisture do, and why the fridge is the wrong place for your beans.
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Die besten Geschenke für Kaffeeliebhaber mit Siebträgermaschine
Gift ideas for people with a portafilter espresso machine, sorted by budget: from the barista towel through the WDT tool and tamper to the automatic tamper, each briefly explained.
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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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Do I need a water softener for my portafilter machine?
How hard your water is, how you can measure it yourself and when a water softener, a filter cartridge in the tank or mineral water make sense. Also why descaling is still necessary.
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Coffee grinders up to €500 - the best grinders for espresso (with bonus tip over €500)
What matters in hopper grinders for espresso: burr size, flat or conical, timer or scale. Plus a comparison of models up to €500 and a tip if you have a bit more to spend.
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The best portafilter machines under €1,500 - price-performance vs. quality
Three ways to a portafilter espresso machine under 1.500 €: lots of features for your money, uncompromising build quality or a classic barista feel. With a comparison table and a recommendation for each priority.
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New at Natur Bohne: Organic coffee specialties for conscious enjoyment
Four new organic varieties in profile: Hochland Sonne from Colombia, Bergkraft for automatic machines, Hausblend N° 1 and Nachtgold Decaf, each with flavor notes, origin and special characteristics.
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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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Revolution at the coffee table: WoC 2025 Geneva inspires with smart technology & networking!
Impressions from the World of Coffee 2025 in Genf: Conversations with Eureka, Quick Mill, Touton and Fiorenzato, the new Mignon Specialità Smart and other new products from the show for home baristas.
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Coffee, tariffs and a price rollercoaster: what's going on in the green coffee market?
Why the green coffee price is falling again after the peak in February 2025, what role climate, speculation, freight and US tariffs play, and what this means for your coffee in the medium term.
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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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Why specialty coffee is not automatically more sustainable - and why we should still focus on sustainable partnerships and fair conditions
Specialty Coffee stands for quality but does not guarantee fair conditions. You will learn what role speculation and prices play and what to look out for when buying.
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