Coffee beans

Whole bean coffee is superior to ground coffee in terms of cup quality . Here's why:

• Preserved aroma : an intact bean retains its essential oils until extraction. Pre-ground coffee loses approximately 60% of its aroma within 15 minutes of grinding, and the remainder within a few days.
• Guaranteed freshness : you mold just the amount you need, when you need it.
• Grind flexibility : adjust the fineness according to your machine (espresso, filter, Italian coffee maker).
• Better value for money : the grain keeps for 2-3 weeks after opening (vs a few days for ground).

Ground coffee remains relevant only for filter coffee makers without a grinder or for those who wish to avoid the investment in a separate grinder/machine.

Each type of extraction has its optimal grind. Machines with integrated grinders adjust automatically, but if you grind it yourself:

• Espresso (9 bars) : fine, almost powdery. Extraction 25-30 sec.
• Italian coffee maker (moka pot) : fine to medium grind . 1.5 bar pressure.
• Piston (French press) : coarse, granular grind. Infusion 4 min.
• Filter (V60, Chemex, auto filter) : medium grind , like fine salt. Extraction 3-4 min.
• Aeropress : fine to medium depending on the recipe. Extraction 1-2 min.

A grind that's too fine → over-extraction (bitter coffee). Too coarse → under-extraction (acidic and weak coffee). Adjust as you experiment.

Coffee beans are sensitive to four enemies : oxygen, light, heat, and humidity. To preserve their aromas:

• Resealable packaging : keep the original package (often with a degassing valve and zip closure). Or transfer to an opaque, airtight container.
• Dry and cool cupboard : room temperature 18-22 °C, away from the stove, dishwasher and oven.
• No refrigerator : humidity seeps in, the grains absorb odors, the essential oils degrade.
• No freezer : same, except for long-term vacuum storage.

Optimal shelf life after opening: 2 to 3 weeks. A sealed (unopened) package will last 12 to 18 months depending on the roasting date.

It depends on the dosage per cup:

• Espresso (7-9 g / cup) : 1 kg = ~120 to 140 cups.
• Filter coffee / lungo (10-12 g / cup) : 1 kg = ~85 to 100 cups.
• Italian coffee maker (12-15 g / cup) : 1 kg = ~65 to 80 cups.

Unit cost per cup of espresso: approximately €0.15 to €0.25 depending on the brand and size (1 kg vs. 6 kg pack). For comparison, a Nespresso-compatible aluminum capsule costs approximately €0.30-€0.40 per cup.

Roasting is the process of cooking green coffee beans. The longer/higher the roasting temperature, the darker the beans and the more their aromas develop .

• Clear (blonde) : 205-215 °C. Golden beans, bright acidity, fruity/floral notes, higher caffeine content. Ideal for filter, V60, and Chemex brewing.
• Medium temperature : 215-225 °C. Brown beans, balanced acidity/bitterness, notes of chocolate/caramel/hazelnut. Versatile: espresso, filter, French press.
• Dark (Italian) : 225-240 °C. Dark brown to black, oily beans, full body, pronounced bitterness, notes of cocoa/tobacco/toast, intense crema. Ideal for Italian espresso and mocha.

Traditional Italian roasting ( Lavazza, Kimbo, Bristot) tends towards dark for crema and espresso body. Portuguese roasting (Delta) is slightly milder, with chocolate notes.

Here is our recommendation based on your profile:

• Lavazza — for a classic and balanced Italian espresso. Bestsellers: Crema e Aroma Expert 1 kg (daily use) and Super Crema (maximum crema).
• Delta — for a smooth, chocolatey cup, slow roasted Portuguese style. Bestseller: Delta Gold 1 kg (balanced Arabica-Robusta, intensity 8/10).
• Kimbo — for a traditional Neapolitan espresso, intense body, thick crema. Bestseller: Superior Blend.
• Bristot — for a premium Italian coffee, made with premium Arabica beans, subtle and complex. Bestseller: Sublime.
• Organic — for an eco-responsible coffee, European organic certification.

If in doubt, start with Lavazza Crema e Aroma Expert 1 kg (absolute best-seller Cafemalin, 27,000+ sales) — a balanced blend, suitable for all palates and machines.