Bergkraft Organic Espresso Blend for automatic machines

automatic machine · Blend · Brazil, Indonesia

BergkraftOrganic Espresso Blend for automatic machines

Our only blend that was developed from the start for the automatic machine. Medium roast with dry bean surface, dense crema, milk chocolate, almond and caramel. Brazil and Sumatra, both organic.

CaramelChocolateAlmond

Natur Bohne Bio Kaffee

Premium Blend

Speziell für Vollautomaten entwickelt

SCA Score 84

Pack size:

250g
500g
1kg

Grind size:

Whole bean
Ground for French press (coarse)
Ground for drip coffee maker
Ground for moka pot
Ground for portafilter (fine)

Product variants

Pack size

163,00 SEK (652,00 kr kg)

Quantity

Quantity & volume discountDiscount on your total coffee quantity

Other quantity

Flavour profile Floral / fruity Dark chocolate

Roast level Medium, optimized for super-automatic machines

Acidity Low to medium, soft

Body medium to full

incl. VAT excl.shipping costs.

🚚 Shipping within EU: 88 SEK
EU shipping costs, see shipping policy.

📦 Berechnung läuft ...

Taste & Details

The taste Caramel, Chocolate, Almond

SCA Score 84

Origin Brazil, Indonesia

Altitude 800 m - 1,200 m

Farmer Fazenda Dutra – Matas de Minas, Brazil Fahman Yoga – Gayo, Sumatra

Process Natural

Perfect for automatic machine, Cappuccino, Cafe Crema, Espresso, portafilter, Latte Macchiato, French press, Coffee

Bohnenprofil

EU organic · DE-ÖKO-022

SpeciesArabica

OriginBrazil · Indonesia

Altitude800 m - 1,200 m

ProcessingNatural

Roast levelMedium, optimized for super-automatic machines

SCA score84

Was diesen Kaffee besonders macht

Chocolatey, nutty, full-bodied

Finally crema again in your automatic machine.

The most common problem in automatic machines is dark, oily roasts: they clog 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.

CaramelChocolateAlmond

Aromen sind natürliche Geschmacksassoziationen aus Rohkaffee und Röstung. Dem Kaffee wird nichts zugesetzt.

Fazenda Dutra – Matas de Minas, Brazil Fahman Yoga – Gayo, Sumatra

A good fit if you …

you use an automatic machine daily and want more body and crema
you like chocolatey, nutty and caramelly flavors, without acidity peaks
you drink a lot with milk, cappuccino, Latte Macchiato or Flat White
you are looking for a coffee that does not clog the grinder

Probably not if you …

you are looking for fruity, lively coffees. Then choose Hochlandblüte or Hochlandjuwel
you are used to a very dark, smoky Italian-style roast. Then choose Vesuv
you primarily brew with a pour-over. This blend is not made for that

Die Menschen hinter dem Kaffee

Wer deinen Kaffee anbaut – mit Namen und Gesicht.

Wir kaufen in kleinen Mengen und kennen die Betriebe, von denen wir rösten.

Brazil · Indonesia

Fazenda Dutra – Matas de Minas, Brazil Fahman Yoga – Gayo, Sumatra

The Brazilian component comes from Matas de Minas in the east of Minas Gerais, Brazil's first protected coffee origin designation. It is grown by smallholders in shaded polycultures on slopes up to around 1,200 meters. The long harvest period from May to September allows selective picking.

The Indonesian component comes from the Gayo-Hochland in Aceh on Sumatra, from volcanic soils at around 1,400 meters. The Giling Basah method is common there: the farmers pulp the cherries themselves, dry them and hand the still-soft beans to a collection point where they are hulled. This method shapes the typical syrupy body of Indonesian coffees.

Traceable to the region. Both components come from organic farming.

So holst du alles raus

Dieselbe Bohne schmeckt in jeder Zubereitung anders. Hier stehen die Werte, mit denen wir sie selbst brühen.

Espresso Recipe 17g / 25 / 36

Espresso

Dose: 17–18 g in the double basket
Yield: 36–40 g (Brew Ratio 1:2 to 1:2.3)
Temperature: 93–94 °C
Time: 28–32 s

Always weigh espresso instead of estimating the volume. The crema falsifies the amount in the glass.

Vollautomat

Dose: 10–11 g
Yield: 26–30 g
Temperature: 92–93 °C

Strength medium to high. If your machine only allows a smaller cup volume, set the coffee dose smaller as well. Otherwise the coffee will be too strong.

Cappuccino

Dose: 8–9 g in the single basket
Yield: 17–19 g
Milk: 145–155 g
Milk temperature: 60–65 °C

Cup 150 to 180 ml, 1 to 2 cm foam. Start with cold milk in the jug and do not froth above 70 °C, otherwise the sweetness is lost. For oat drink: use the barista version, the regular one curdles when frothing.

Café Crème

Dose: 13–15 g
Yield: 117–150 g (1:9 to 1:10)
Grind: medium, coarser than espresso
Temperature: 92–93 °C
Time: 25–30 s

Latte Macchiato

Dose: 8–9 g in the single basket
Yield: 17–19 g
Milk: 225–250 ml
Milk temperature: 60–65 °C

Glass 300 to 400 ml. Start with cold milk in the jug and do not froth above 70 °C, otherwise the sweetness is lost. For oat drink: use the barista version, the regular one curdles when frothing.

French Press Espresso

French Press

Dose: 40 g
Water: 750 ml
Yield: 750 ml
Temperature: 93 °C
Time: 3 min

40 g for 750 ml yields three cups of 250 ml each. After one minute stir the crust, at three minutes press slowly and decant immediately.

filter coffee

Filterkaffee

Dose: 15 g for 250 ml
Water: 250 ml
Grind: 8 (medium-fine)
Temperature: 93–94 °C
Time: 2:30–3:00 min

House convention: 250 ml are one cup. Large pot 20 g for 320 ml. Pour-over Hario V60, water quality total hardness 4 °dH, alkalinity 3 °dH.

Blend · Brazil · Indonesia

Wo dieser Kaffee herkommt

Wir kaufen in kleinen Mengen und kennen die Betriebe, von denen wir rösten.

Brazil · Indonesia

Fazenda Dutra – Matas de Minas, Brazil Fahman Yoga – Gayo, Sumatra

ArabicaNatural800 m - 1,200 m

Origin: Brazil · Indonesia
Altitude: 800 m - 1,200 m
Processing: Natural

Transparenz

Vom Rohkaffee bis in deine Tüte, jeder Schritt nachprüfbar.

Wir lassen den Rohkaffee analysieren und rösten selbst. Alle Werte hier gehören zur Charge, die du bestellst.

Mehr zur Rösterei →

1
Green coffee · intake analysis
Geprüft, bevor eine Bohne in den Röster kommt
Jede Charge kommt mit Laborwerten vom Importeur. Wir übernehmen sie hier unverändert.
84score
2
Roasting · Vöhringen
Schonend statt schnell
Eine Röstung, in der die feinen Aromen zur Geltung kommen. Große Röstereien arbeiten heißer und kürzer, das macht die Bohne dunkler und nimmt ihr Nuancen.
bis 220 °CRoast temperature
10 to 15 minutesRoast time
Medium, optimized for super-automatic machinesRoast level
3
Freshness · filling
Deine Tüte wird erst vor dem Versand befüllt
Bis zur Bestellung lagert die Röstcharge verschlossen im Großgebinde. Das Röstdatum steht auf jeder Packung.
10–14 daysResting time, then at its best
around 4 monthsBest within
On the bagRoast date

Before shippingFilling

Customer reviews

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Fragen & Antworten

What customers ask about Bergkraft

Steht deine Frage nicht dabei, schreib uns. Wir antworten persönlich, meist am selben Werktag.

Eigene Frage stellen →

Why is there a Sumatra component?

The Indonesian component is processed using the Giling-Basah method, also called wet hulling. This produces a rich, syrupy body with notes of cocoa and caramel and very low acidity. It is precisely this body that ensures Bergkraft does not disappear in cappuccino and Latte Macchiato.

How fresh is the coffee when it arrives?

We roast in Vöhringen and only fill your bag immediately before shipping. Until then the roast batch is stored sealed in bulk packaging. The roast date is printed on every package. After 10 to 14 days of resting the sweetness and body are just right, after that the coffee remains aromatic for about four months.

Whole bean or ground?

Both. In addition to whole bean we grind on request for portafilter (fine), drip coffee maker, moka pot or French Press (coarse). Freshly ground tastes best, ground coffee loses aroma faster.

What package sizes are available?

250 g and 500 g, most varieties also as 1 kg. The larger the package, the cheaper the price per kilo. We display the price per kilo directly at the size selection.

Is the coffee really organic?

Yes. All our coffees are EU organic certified, Naturgold and Naturharmonie are additionally Demeter certified. The responsible organic control body is shown on each product page in the bean profile, together with the note non-EU agriculture.

Can I get the coffee on a subscription?

Yes. With a subscription you save 10 % compared to a single order. You set delivery frequency and quantity directly at purchase.

Verpackung

Bio-Verpackung aus nachwachsenden Rohstoffen

Biobasierter PLA-Film aus Zuckerrohr oder Maisstärke statt Erdöl, FSC®-Papier, gefertigt in der EU. Schützt vor UV, Sauerstoff und Feuchtigkeit – und ist nach dem Öffnen wieder verschließbar.

OK biobasedFSC® paperMade in EU