Coffee beans are not always roasted the same – a distinction is made between different degrees of roasting. The critical factor of a good espresso is e.g. high quality beans, which are roasted darker than “regular” coffee beans. In preparing a good espresso, the ground coffee comes into contact with the hot water very soon. The result: less bitter substances and tannin and less caffeine than with conventional filter methods. Make sure the beans are always ground extra fine. The precious aromas are best “extracted” in this way.

The layer created on the surface of the coffee is called crema. It has an oily-creamy, fine pore texture and binds aromas. The cream is created from water, which is pressed through the ground coffee at high pressure (about 15 bar). For coffee, crema is like a protective layer, as the aromas disappear more slowly.

The color of the cream is affected by several factors. If the cream is too dark, it can be e.g. because the brewing temperature is too high or the beans are ground too finely. If the crema is too light, it may be because the coffee has been ground too coarsely or the brewing temperature is too low. These factors can be affected by most automatic coffee makers.