Knowledge you can taste.
Origin, preparation and honest buying advice, written by the people who roast, test and advise at Naturbohne.
Espresso too sour? 6 causes and what you should change, step by step
Sour espresso is almost always under-extracted. Grind finer, brew hotter, pull longer: the six adjustment screws in the correct order, with target values in grams.
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Espresso flows too quickly or has no crema: diagnosis in 5 minutes
Espresso pulls in 15 seconds, no crema, watery? The diagnostic table shows cause and remedy: grind size, dose, distribution, bean freshness.
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Espresso too bitter? Causes, remedies and why cleaning is often the solution
Bitter espresso is usually over-extracted or comes from a dirty machine. Grind coarser, brew cooler, pull shorter shots and backflush: here's what to do.
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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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Portafilter espresso machines from 3,000 to 7.500 €: for specialty tinkerers and lovers of craftsmanship and design
Starting at 3.000 €, control, warm-up time, feel and value retention matter. We rank 8 machines for specialty tinkerers and lovers of craftsmanship and design, comparing La Marzocco and Decent.
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Group heads explained: E61, Bezzera BZ, saturated groups and what they mean for your accessories
E61, Bezzera BZ, saturated group, thermoblock: what types of group heads exist, which ones are found in our machines and what they mean for portafilters, filter baskets, the shower and maintenance.
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Which tamper size fits? Choosing correctly between 58, 58.3 or 58.55 mm
The appropriate tamper depends on the portafilter basket, not the machine. We explain 58, 58.3 and 58.55 mm, the sizes by brand, the tamper heads of the PUQ Press and the most common purchase mistakes.
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Portafilter espresso machines from 1,500 to 3.000 €: the step up to a machine that will last for years
Heat-exchanger or dual-boiler, rotary or vibration pump, E61 or heated grouphead: 14 espresso machines between 1,500 and 3.000 € sorted by drinking habits, including a comparison of ECM, Profitec and La Marzocco.
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