About coffee

Hneď na úvod jedna dôležitá vec: káva je potravina. A ako každá čerstvá potravina, aj výberová káva (specialty coffee) podlieha skaze. V momente, keď pre vás v Goriffee kávu upražíme, začínajú hodiny tikať. Hoci zrnká neplesnivejú tak rýchlo ako chlieb či ovocie, ich najväčší poklad – aróma a komplexná chuť – sa postupne vytráca. Pripravili sme pre vás kompletného sprievodcu skladovaním kávy, ktorý vám pomôže udržať zrná v kondícii čo najdlhšie. 4 nepriatelia čerstvosti Aby ste pochopili, prečo káva starne, musíte poznať faktory, ktoré tento proces urýchľujú. Sú štyri a vaším cieľom je kávu pred nimi ochrániť. Vzduch (kyslík): Oxidácia je najrýchlejší zabijak chuti. Kyslík reaguje s olejmi a aromatickými látkami v káve, čo vedie k zvetraniu a plochej chuti. Vlhkosť: Pražené zrno je hygroskopické – funguje ako špongia, ktorá nasáva vlhkosť z okolia. S vlhkosťou prichádzajú pachy a v horšom prípade plesne. Teplo: Vyššie teploty urýchľujú chemické procesy, vrátane uvoľňovania CO2 a oxidácie. Káva by mala byť v chlade (nie však nutne v chladničke). Svetlo: UV žiarenie degraduje zrná rovnako ako iné organické produkty. Sklenené dózy na poličke vyzerajú pekne, ale ak sú na slnku, káva v nich trpí. Náš Head Roaster, Jakub Jandík, k tomu dodáva: „V pražiarni robíme maximum pre to, aby sme v zrnách rozvinuli ten najlepší potenciál, ale tento proces sa nekončí zabalením. Káva je živá surovina a to, ako ju skladujete doma, rozhoduje o tom, či si v šálke nájdete to, čo sme tam pre vás ukryli, alebo len plochú chuť. Vždy hovorím – najlepším obalom pre kávu je ten, ktorý ju ochráni pred kyslíkom, a najlepším miestom tmavá suchá polička, nie chladnička.“ Základné pravidlá skladovania Ak chcete doma piť kávu, ktorá chutí tak, ako sme ju v pražiarni zamýšľali, držte sa týchto zásad: Kupujte zrnkovú, nie mletú Toto je zlaté pravidlo. Celé zrno má malý povrch v pomere k objemu, takže oxiduje pomaly. V momente, keď kávu nameliete, zväčšíte jej povrch exponenciálne a chuťový profil sa začne rozpadávať v priebehu minút až hodín. Meľte vždy len toľko, koľko práve spotrebujete. Tie najlepšie zrnkové kávy na espresso alebo na filter nájdete v kategórii Výberová káva. Pôvodný obal je často najlepší Naše balenia v Goriffee nie sú len na okrasu. Sú vyrobené z viacvrstvových materiálov, ktoré neprepúšťajú svetlo, a sú vybavené jednocestným ventilom. Ten dovoľuje káve „dýchať“ (uvoľňovať CO2, ktorý vzniká pri pražení) smerom von, ale nepustí kyslík dnu. Ak obal po otvorení dôkladne uzavriete (vytlačíte vzduch a použijete zips alebo klip), káva v ňom vydrží čerstvá niekoľko týždňov. Vákuové dózy pre náročných Ak chcete posunúť skladovanie na vyšší level, investujte do vákuových nádob (napr. Airscape alebo Fellow Atmos). Tieto dózy mechanicky vytlačia prebytočný vzduch z nádoby, čím minimalizujú oxidáciu aj pri poloprázdnej nádobe. Tmavé a suché miesto Ideálne miesto pre kávu je suchá špajza alebo skrinka, ktorá nie je v tesnej blízkosti rúry na pečenie, sporáka alebo okna, kam svieti slnko. Stabilná izbová teplota je kľúčová. Mýtus o chladničke a mrazničke Patrí káva do chladu? Odpoveď nie je jednoznačná, ale pre bežného spotrebiteľa platí: Chladnička nie, mraznička možno. Prečo nie chladnička: V chladničke je vlhko a káva tam rada pohlcuje pachy iných potravín (aróma klobásy v espresse nie je žiadaná). Navyše, pri každom vytiahnutí nádoby z chladu do tepla sa na zrnách kondenzuje vlhkosť, čo ich znehodnocuje. Ako správne mraziť: Mrazenie je vhodné iba pre dlhodobé skladovanie (ak máte napríklad 3 balíky a viete, že ich nestihnete vypiť do mesiaca). Kávu zamrazte v pôvodnom neotvorenom obale, alebo ju rozdeľte na menšie dávky a vákuovo zabaľte. Keď kávu z mrazničky vyberiete, nechajte ju úplne rozmraziť pri izbovej teplote ešte predtým, než obal otvoríte. Tým zabránite kondenzácii vlhkosti priamo na zrnách. Kávu opätovne nezmrazujte. Kedy je káva na vrchole? Čerstvosť neznamená, že kávu musíte vypiť deň po upražení. Káva potrebuje čas na tzv. degasovanie (uvoľnenie CO2). Filter: Ideálna chuť prichádza zvyčajne 7 – 14 dní po pražení. Espresso: Vďaka vyššiemu tlaku pri príprave potrebuje dlhší odpočinok, často je najlepšie medzi 14 – 30 dňom. FAQ: 5 najčastejších otázok o skladovaní kávy 1. Ako dlho vydrží výberová káva čerstvá? Pri správnom skladovaní v uzavretom obale si zrnková káva udrží optimálnu chuť 1 – 2 mesiace od dátumu praženia. Po tomto čase je stále pitná a zdravotne nezávadná, ale jej chuťový profil bude plochý a menej výrazný. 2. Môžem skladovať kávu v sklenenej nádobe? Áno, ale len ak ju máte v tmavej skrinke. Číre sklo nezadrží UV žiarenie, ktoré káve škodí. Ak chcete mať kávu vyloženú na kuchynskej linke, zvoľte radšej nepriehľadnú (keramickú alebo nerezovú) dózu s tesnením. 3. Prečo má obal na káve malú dierku/ventil? Ide o jednocestný ventil. Čerstvo pražená káva uvoľňuje oxid uhličitý (CO2). Ventil umožňuje tomuto plynu unikať von, aby sa balík nenafúkol a nepraskol, no zároveň zabraňuje kyslíku, aby sa dostal dnu a kávu znehodnotil. 4. Je lepšie kupovať menšie alebo väčšie balenia? Vždy je lepšie kupovať také množstvo, ktoré stihnete spotrebovať do 3 – 4 týždňov. Pre bežnú domácnosť sú preto ideálne 250 g alebo 500 g balenia. 1 kg balenie sa oplatí len vtedy, ak máte vysokú spotrebu alebo ak časť z neho zamrazíte. 5. Čo mám robiť so starou kávou? Ak nájdete v skrini pol roka starú kávu, nevyhadzujte ju. Hoci na prípravu V60 alebo espressa už nebude ideálna, stále môže dobre poslúžiť na Cold Brew (lúhovanie za studena), kde sa strata acidity a jemných tónov stratí, alebo ju využite v domácnosti – napríklad ako pohlcovač pachov v chladničke alebo peeling. Ochutnajte čerstvo praženú zrnkovú kávu z našej ponuky Christmas espresso blend 18,00 € – 70,00 €Cenové rozpätie: od 18,00 € do 70,00 € Výber možností Etiopia Adado Natural 14,00 € – 54,00 €Cenové rozpätie: od 14,00 € do 54,00 € Výber možností Peru San Ignacio Washed 11,00 € – 42,00 €Cenové rozpätie: od 11,00 € do 42,00 € Výber možností Brazil Caramelo Decaf Espresso 13,00 € – 50,00 €Cenové rozpätie: od 13,00 € do 50,00 € Výber možností

Our colleague, friend, and above all, experienced barista Šimon Janík has prepared a series of articles on home brewing for you. In short, it is about how to craft the perfect cup of coffee in the comfort of your home. The first article in our series covers the preparation using the popular Hario V60 method. Why filter coffee? Filtered coffee offers more delicate and cleaner flavors than classic espresso, allowing the character of the specific bean to stand out fully. The Secret to Perfect Home Coffee Before we begin with the recipe, it is essential to understand the basics. Whether you are at our café in Bratislava or at home in your kitchen, the foundation lies in the quality of the beans and freshness. As our colleague Šimon Janík, Slovak Barista Champion for 2019, advises: "There are several ways to brew quality coffee at home. They are affordable and easy to prepare. To start, I would recommend, for example, the Hario V60, AeroPress, Chemex, or French press. I also recommend getting your own grinder and grinding fresh coffee right before brewing. Such coffee has significantly more flavors and aromas than pre-ground coffee." So let's take a look at how to get the most out of your V60. Basic V60 Recipe Coffee: 20 g (we recommend a lighter roast, ideally marked as "filter roast") Water: 300 g Water temperature: 96 °C Grind size: Medium-coarse (resembling sea salt) Total time: 2:30 – 2:45 min Step-by-Step Brewing Guide Preparation: Place the paper filter into the V60 dripper and rinse it thoroughly with hot water. This step eliminates the papery taste and preheats both the V60 and the decanter (the server underneath). Discard the water from the decanter. Step 1: Weighing and grinding Place the V60 with the decanter on the scale. Add 20 grams of freshly ground specialty coffee, gently shake to level the coffee bed, and tare the scale. Prepare your timer. Step 2: Blooming Start the timer. Pour 50 g of water in a circular motion to saturate all the coffee. Gently swirl the V60 or stir the coffee with a spoon. Wait 30 seconds. During this process, CO2 is released from the coffee and it "blooms". Step 3: First pour After 30 seconds, begin pouring water in a slow and steady circular motion up to 200 g. Direct the stream of water evenly over the coffee bed, not onto the walls of the filter. Step 4: Second pour At 1:30, pour the remaining water, again in a circular motion, up to a total weight of 300 g. Finally, give the V60 another gentle swirl (a "spin") to flatten the coffee bed and ensure uniform water flow. Step 5: Finish and serving The total extraction time should be between 2:30 and 2:45. Once all the water has filtered through, discard the filter. Do Not Hesitate to Experiment Consider this recipe a starting point, not an unchangeable rule. Every specialty coffee is distinct – it has a different density, roast level, and flavor profile. Therefore, do not hesitate to experiment and adjust the recipe to your taste. Your best calibration tool is the grinder: Coffee tastes bitter: If you detect unpleasant bitterness in the finish, the coffee was over-extracted. Next time, use a coarser grind. Coffee is watery and weak: If the flavor is flat, the water passed through too quickly. Next time, choose a finer grind. Seek that perfect balance (the "sweet spot") where the coffee is sweet, fruity, and delightful. A quick tip from Goriffee: Before serving, remember to swirl the coffee in the decanter. Flavors are extracted gradually and in layers – swirling harmoniously combines them. Do not drink filter coffee immediately after brewing. Wait approximately 2-3 minutes for it to cool slightly. Specialty coffee reveals its most complex flavors at temperatures between 60-70 °C. Frequently Asked Questions (FAQ) About V60 Brewing 1. Do I need a specialized gooseneck kettle? While not strictly mandatory, a kettle with a shaped spout (gooseneck) makes life considerably easier. With the V60, pouring water steadily and slowly is crucial. An ordinary kettle makes it difficult to control the flow rate, potentially leading to uneven extraction. If you are serious about home coffee brewing, investing in such a kettle is certainly worthwhile. 2. Why should I rinse the paper filter? Rinsing the filter with hot water before adding coffee serves two main purposes. First, it removes the unwanted "paper" taste that could otherwise transfer into your cup. Second, the hot water preheats the ceramic or glass V60 dripper and server, keeping your coffee at an optimal temperature for longer. 3. What kind of water should I use for brewing? Coffee is 98 % water, so water quality fundamentally influences the final cup. Tap water, particularly in Bratislava and surrounding areas, is often overly hard and chlorinated, which masks the delicate fruit notes of specialty coffee. We recommend using filtered water (for example, from a BWT or Brita filter pitcher) or spring water with low mineral content. 4. When is coffee best for filter brewing after roasting? Freshly roasted coffee requires time for degassing. Immediately after roasting, it contains a significant amount of carbon dioxide, which impedes proper flavor extraction. The ideal window for filter coffee brewing is approximately 10 days to 4 weeks from the roast date. 5. What is the difference between espresso and V60 grind size? The grind for V60 must be noticeably coarser than for espresso. While espresso requires a fine powder (similar to semi-coarse flour), for V60 you are looking for a texture resembling sea salt or granulated sugar. Grinding too fine would clog the filter, prevent water from flowing through, and result in an unpleasantly bitter cup. Discover some of our new coffees suited for V60 filter brewing

In the world of coffee, there is one Arabica variety that consistently sets auction records and achieves top quality scores. It is often referred to as the "Champagne of coffee." We are talking about the variety known as Geisha or Gesha. While Arabica coffee (Coffea Arabica) is widely regarded as higher in quality and more delicate than Robusta, Gesha represents the absolute pinnacle of what this botanical species can achieve. Why is this specialty coffee so prized and expensive, where does it originate, and what is the proper naming convention? We have compiled a comprehensive overview for you. Where Does This Rare Variety Originate? Although commonly associated with Panama, its roots trace back to Ethiopia, the birthplace of coffee. Ethiopian Origins: The variety was discovered in the 30s in the forests surrounding Mount Gesha in southwestern Ethiopia. Journey to the Americas: In the 20s, it was transported to the Tropical Agricultural Research and Higher Education Center in Costa Rica (CATIE) due to its resistance to certain coffee plant diseases. Panama Breakthrough: It was introduced to Panama in the 50s but remained largely overlooked for decades. The major turning point came in 60, when Hacienda La Esmeralda entered this coffee in the Best of Panama competition. Its flavor profile was so astonishing and distinct that it took first place immediately, sparking a revolution in the specialty coffee world. Geisha vs. Gesha: What Is the Difference in Name? This is one of the most frequent questions asked by baristas and coffee enthusiasts alike. Both names refer to the exact same botanical variety of Arabica, but their usage carries historical context. Gesha: This is technically the more accurate name, as it references its geographical origin – Mount Gesha in Ethiopia. In recent years, the specialty coffee industry has trended back toward this spelling to honor the variety's Ethiopian heritage. Geisha: This spelling likely originated from a transcription or transliteration error in early records when the variety was exported from Ethiopia. The term "Geisha" became widespread, particularly across Panama and Central America. Important note: The name has no cultural connection to Japanese geishas. It is purely a phonetic coincidence resulting from the romanization of the Ethiopian location. What Defines the Flavor Profile of Gesha? If you are accustomed to the traditional nutty, chocolatey notes typical of standard Brazilian Arabica, Gesha will offer a completely different experience. It is renowned for its remarkable complexity and elegance. A typical profile features: Floral notes: Most notably jasmine, which serves as the signature characteristic of this variety. Fruitiness: Pronounced citrus notes (bergamot, mandarin), peach, or tropical fruit. Body: Reminiscent of tea rather than conventional coffee – silky, light, and refined. Owing to these attributes, Gesha routinely scores above 2004 points in SCA (Specialty Coffee Association) evaluations, placing it among the world's finest coffees. Why Is Gesha So Exclusive and Expensive? The price of this specialty coffee is far from a mere marketing trend. It reflects demanding cultivation requirements, low yields, and strong global demand. The Gesha coffee plant has a relatively delicate root system and is less efficient at nutrient uptake; consequently, it must be grown at very high altitudes to fully express its exceptional flavor potential. Record-Breaking Auction in 90: Global Coffee Insights The exclusivity of this variety is clearly demonstrated by the remarkable sums international buyers are willing to invest. Did you know? Last year (2025), a new world record was established at the prestigious Best of Panama auction. A Washed Geisha from the renowned Hacienda La Esmeralda commanded an incredible 30 204 USD per kilogram. This milestone underscores Gesha's status as the undisputed queen of specialty coffee and an investment-grade commodity. Experience Gesha at Goriffee While Gesha is frequently discussed in relation to Panama, this variety also achieves outstanding results across other Latin American countries where producers dedicate immense effort to its cultivation. At Goriffee, we regularly feature Geshas from Costa Rica or Colombia. These offerings provide an exceptional introduction to ultra-premium varieties – preserving the characteristic floral-fruity profile and elegance while remaining more accessible than record-setting Panamanian lots. Keep an eye on our limited-edition releases, as these specialty lots sell out quickly.

In the context of the contemporary coffee market, we are witnessing a fascinating phenomenon – the "rehabilitation of the drip coffee maker". While the third coffee wave was initially defined by manual brewing methods (hand brew) such as V60, Chemex, or AeroPress, which emphasized the barista's craft skills, recent years have brought a massive return to automation under the banner of batch brew. This is nothing new – drip coffee has been with us for decades. What has changed is not the principle of gravity and filtration, but the precision with which modern machines control these physical processes. Forget about the burnt coffee from the 90s that sat for hours on a hot plate. Today's batch brew is about technological precision that delivers quality comparable to manual brewing into your cup, but with the convenience of a single push of a button. Where it all began: From blotting paper to a revolution To understand today, we must return to the beginning of the 20th century. The story of filter coffee is not the work of a barista in a tattooed studio, but of a frustrated German housewife. The year was 1908. Melitta Bentz, a 35-year-old housewife from Dresden, had had enough of the coffee of that era. It was prepared in percolators that often overboiled the coffee, leaving an unpleasant sediment at the bottom of the cup. Melitta was looking for a way to achieve a cleaner taste. In a burst of creativity, she took a brass pot, punched holes in it with nails, and – here comes the stroke of genius – lined it with blotting paper torn from her son's school notebook. The result? The coffee was clean, free of sediment, and stripped of excessive bitterness. This patent laid the foundation for today's "pour-over" method and the Melitta brand. Electrification came later. In 1954, the German Wigomat introduced the world's first electric drip coffee maker. The pivotal breakthrough, however, came in 1968, when Dutchman Gerard Clement Smit developed the Moccamaster. His goal was not merely to pour water over coffee, but to do so at a scientifically proven temperature of 92 – 96 °C. And right here is where the history of modern batch brew begins. Semantics: Batch brew vs. Drip coffee maker When discussing filter coffee, we often encounter a language barrier. On one hand stands the modern term "batch brew", which in cafés is synonymous with quality and specialty coffee. On the other hand is the traditional term "drip coffee maker", which many associate with cheap plastic machines and bitter liquid of questionable origin. It is important to note that technically, it is the same process. However, batch brew is a modern, technically perfected iteration of drip coffee. While older machines "boiled" water and poured it onto a single spot, modern machines simulate the work of a barista. Technological anatomy: What sets a good machine apart from a bad one? Why does coffee from a standard supermarket coffee maker taste different than from a professional machine? The difference lies in the so-called "four Ts" of extraction (Time, Temperature, Turbulence, TDS). Most low-end appliances fail in two key parameters: temperature and water distribution. 1. Water heating thermodynamics This is the biggest difference between a top-tier machine (e.g. Moccamaster) and an ordinary appliance. Budget machines: They use aluminum thermoblocks or simple heating coils that work intermittently. Water often boils (100 °C) and splatters onto the coffee in the form of steam, burning it. Subsequently, the temperature drops below 85 °C, leading to under-extraction and a sour taste. Premium machines (SCA Certified): They utilize solid copper heating elements or PID systems. They allow water to be heated to an exact 92 – 96 °C within seconds and maintain this temperature consistently. It is precisely within this range that the finest spectrum of flavors is extracted from the coffee. 2. Hydrodynamics and water distribution The second critical factor is how water reaches the coffee bed. Single-point distribution: Budget machines often have only a single nozzle in the center. Water carves a "crater" into the center of the ground coffee (channeling). The center becomes over-extracted and bitter, while the coffee at the edges remains dry. Showerheads: Quality machines use showerheads that distribute water evenly across the entire surface, much like a barista during a manual pour-over. The Big Test: Moccamaster vs. Melitta vs. Fellow If you are looking for a top-tier home machine today, the market offers three distinct philosophies. We compared a timeless classic, a practical "all-in-one" machine, and the latest technological marvel. 1. Technivorm Moccamaster KBG Select A legend that never ages. This Dutch machine is to the coffee world what the Porsche 911 is to the automotive world. The design has remained virtually unchanged since the 60s and is still assembled by hand to this day. Who it's for: For purists who want a machine for life and value simplicity. Why choose it: It features a copper heating element and a modular design – almost every part is replaceable. The Select model has a half-batch switch, which slows the water flow rate for better extraction of smaller volumes. Downside: It is an "analog" machine. It lacks an integrated grinder and a timer. 2. Melitta AromaFresh (with grinder) Bean-to-Cup convenience. Melitta opted for maximum convenience here. The AromaFresh features an integrated grinder, so you simply pour whole beans into the machine and let it handle the rest. Who it's for: For pragmatists who don't want to deal with scales or an external grinder in the morning and desire fresh coffee with a single touch. Why choose it: Integrated ceramic grinder, timer (wake up to the aroma of coffee), and a removable water tank. It is an excellent entry-level machine into the world of fresh coffee. Downside: The grinder is louder and cleaning is more demanding. 3. Fellow Aiden The future is here. The latest addition to the market that has caused quite a stir. Aiden promises to resolve all batch brew shortcomings. It offers a degree of precision previously only achievable by baristas with a kettle in hand. Who it's for: For "coffee geeks" and those who want to extract the absolute maximum from specialty filter coffee without compromise. Why choose it: Incredible control (single-degree temperature adjustments, profiles for light/dark roasts). It features two interchangeable brew baskets – one for large batches, another specially designed for a single cup (single serve), which is revolutionary for batch brewing. Downside: Higher price point and a steeper learning curve for the everyday user. Quick comparison of tested Batch Brewer specifications ParameterMoccamaster KBG SelectMelitta AromaFreshFellow AidenCore philosophyDurability and simplicityAll-in-one (grinder)Technological precisionGrinderNoYes (integrated)NoHeating systemCopper element (constant)Standard thermoblockPID (precise regulation)Temperature adjustmentNo (fixed 92 – 96 °C)NoYes (single-degree precision)Single-cup (1 cup)No (min. 500 ml for quality)YesYes (includes special basket)TimerNoYesYesPrice (approx.)~270 €~260€~380€ Brewing Methodology: The Science of Home Extraction Having a great machine is only half the battle. The other half is the right recipe. The coffee maker is merely a tool; the final result is in your hands. 1. The Golden Ratio: Coffee-to-Water Ratio Most baristas and institutions (SCA) agree on a ratio of 60 grams of coffee per 1 liter of water. To brew 500 ml, use 30 g of coffee. This ratio provides an ideal balance between strength and extraction. 2. Grind size This is the most common mistake in home brewing. For batch brew, it is essential to grind coffee medium-coarse, resembling the consistency of coarse sea salt or granulated sugar. The grind must be coarser than for V60, but finer than for French Press. 3. Water Coffee is 99% water. Tap water often contains chlorine, which compromises the flavor of coffee. We recommend using water filter pitchers (e.g., BWT with magnesium) or low-mineral bottled water. Why water composition is crucial and how it affects flavor is discussed in detail in our dedicated article on home water treatment. Step-by-Step: Recipe for the Perfect Batch Brew (Moccamaster style) Note: If you own a Fellow Aiden, this process is handled automatically. For Moccamaster and other machines, we recommend the following steps: Preparation: Insert a paper filter (size 4) into the basket. Critical step: Rinse the filter with hot water! This removes any papery taste and preheats the carafe. Discard the rinse water from the carafe. Dosing: Add 60 g of ground coffee into the wet filter. Gently shake the basket to level the coffee bed. Start and Bloom: Turn on the brewer. Watch the water flow from the showerhead. Once the coffee in the filter is completely saturated (approx. after 30 – 40 seconds), switch off the brewer (or close the drip-stop on the basket). Stirring: During this pause, use a spoon to gently stir the wet coffee slurry. This ensures no dry pockets remain. Let the coffee bloom for approx. 30 seconds. Extraction: Turn the brewer back on and let the brewing cycle complete. The total brew time should be around 5 to 6 minutes. Finish: Once brewing is complete, remove the carafe and swirl the coffee or stir it with a spoon. Coffee at the bottom is denser than at the top – stirring homogenizes the flavor. Troubleshooting: When the brew falls short Even with the best machine, the result may not always be ideal. Here is a quick guide: Cup IssueProbable CauseSolutionCoffee is bitter, astringent, dryOver-extractionCoffee was ground too fine. Try a coarser grind.Coffee is sour, salty, wateryUnder-extractionCoffee was ground too coarse or water passed through too quickly. Try a finer grind.Coffee tastes "papery"Improper filter preparationYou forgot to rinse the paper filter with hot water before adding coffee.Coffee has an off-flavor / stale tasteDirty machineCoffee oils deposited in the machine turn rancid. Clean and descale your machine regularly. Recommended specialty coffees for batch brew Even the finest coffee brewer in the world cannot salvage low-quality beans. For batch brew, we recommend using beans roasted on the lighter side with a clean flavor profile, ensuring their delicate nuances remain distinct even in larger brew volumes. Conclusion Batch brew proves that convenience and quality do not have to be mutually exclusive. Whether you choose the legendary Moccamaster for its durability, opt for the convenient "all-in-one" solution from Melitta, or invest in the high-tech Fellow Aiden, an investment in a quality machine pays off every single morning. You will save time and enjoy Specialty coffee in all its glory – without hovering over a scale and kettle.

When you order "un caffè" at a bar in Italy, you get a small, dense beverage that you drink in two sips. It is bitter, strong, and gives an immediate boost. When you walk into a specialty coffee shop in Bratislava, Berlin, or Copenhagen, you receive an espresso that smells of jasmine, tastes of raspberries, and has an acidity that might surprise you at first. Is one of them wrong? No. They are two different worlds with distinct philosophies. In this article, we look at how the espresso world divided into "classic" and "modern", which beans suit the portafilter, and why it is perfectly fine to brew espresso from light roast coffee. Philosophy: Comfort vs. Exploration To understand the difference in preparation, we must first understand the goal the barista wants to achieve. Classic (traditional) espresso: Its goal is consistency and body. Italian tradition seeks flavours like dark chocolate, nuts, caramel, and tobacco. Acidity (sourness) is seen as undesirable here. It is a coffee for comfort – you know exactly what you will get, and the taste is always consistent. Modern espresso: Its goal is character and clarity. The modern approach, tied to the third wave of coffee, perceives coffee as a fruit. The barista tries to extract the coffee bean's unique "terroir" (origin). If the coffee grew in Ethiopia, we want to taste bergamot and citrus in the espresso, not just the roast profile. Raw material: Which roast level to choose? This is the most common dilemma. Which of our profiles – Light, Medium, or Full city – is best suited for your coffee machine? Classic: Full city roast (Highlander and Jednoducho káva) If you are looking for a traditional espresso flavour without acidity, choose profiles labelled as Full city roast at Goriffee. The ideal representatives of this style are our blends Highlander or Jednoducho káva. This is our darker roast, which suppresses acidity while highlighting a heavy body and sweet notes of chocolate, caramel, or nuts. These are safe bets for more conservative coffee lovers and perform perfectly in automatic bean-to-cup machines. Modern: Light roast and Medium roast The answer to the opening question is: Yes, lighter roasts belong in espresso. Medium roast: The golden mean. The coffee retains pleasant sweetness, but you can already detect fruitiness and origin character. It is an ideal gateway into the world of specialty espresso. Light roast: For those who want pure fruit in the cup. This roast preserves the maximum amount of natural acids and enzymatic flavours. The challenge, however, is that such beans are denser and less soluble, requiring precise preparation. The roaster's perspective: Why do we roast modern espresso differently? "When roasting modern espresso, we walk a very fine line. My goal is not to 'cook' the bean, but to develop its potential. Dark roasting often acts like makeup – it hides flaws in the raw material, but flattens the flavour into bitterness. With lighter roasting (Light and Medium), there is nowhere to hide. If the coffee is high quality, the roast highlights it. My role is to ensure you do not taste me and the roasting process in the cup, but rather the farmer's work and the terroir – whether it is the wildness of Ethiopia or the sweetness of Colombia." — Amir, Head Roaster at Goriffee Brewing and recipes: How to dial it in? This brings us to technique. If you try to extract modern espresso using an Italian recipe, the result will likely be undrinkable (astringent and sour). Classic espresso recipe The Italian school is strict and clearly defined. Dose: 7 g (single) or 14 – 16 g (double). Yield: 1:2 (e.g., from 16 g of coffee you get 32 g of liquid). Time: 25 – 30 seconds. Pressure: Stable 9 bars. Result: Thick crema, syrupy body, high intensity, bittersweet aftertaste. Modern espresso recipe Modern espresso requires greater precision and often a different brew ratio to "open up" the flavours of a light roast. Dose: 18 – 20 g (larger baskets are used). Yield: 1:2,5 to 1:3 (lungo or allongé style). From 18 g of coffee, we often aim for 45 g to 50 g of beverage. Time: More flexible. It can be 25 seconds (a turbo shot), or up to 40 seconds at lower pressure. Result: Thinner crema (light roast produces less CO2), lighter body (reminiscent of juice), pronounced sweetness, and fruity acidity. Champion's tip: How not to fear acidity? "People often assume that modern espresso must be unpleasantly sour. If that is the case, the issue usually lies in the brewing process, not the coffee. Forget the old Italian rule of thumb that an espresso must be exactly 25 millilitres. Modern, lighter beans are denser and need to impart their flavour into a larger volume of water. Do not hesitate to pull the shot longer, easily at a ratio of 1:2,5 (for example, 18 g of ground coffee to 45 g of beverage). That little extra water 'opens up' the flavour, softens harsh acidity, and turns it into pleasant, fruity juiciness. It is like the difference between pure lemon concentrate and a well-balanced lemonade." — Šimon Janík, Slovak Barista Champion 2019 Side-by-side comparison for quick reference FeatureClassic EspressoModern EspressoRoast (Goriffee)Full city roastLight roast or Medium roastRecommended coffeeHighlander, Jednoducho kávaSingle Origin (Ethiopia, Kenya…)Ratio1:2 (thick, syrupy)1:2,5 or 1:3 (more developed)Dose (Double)14 – 16 g18 – 21 gFlavour profileChocolate, nuts, low acidityFruit, floral, tea notes, higher aciditySuitable with milkYes (bold coffee taste)Yes (tastes like dessert/fruit yoghurt) Which one is right for you? Neither is objectively better. It is a matter of preference. If you prefer the classics, look in our offering for coffees with a profile of chocolate and nuts, or reach directly for our Highlander and Jednoducho káva blends. Brew them at a 1:2 ratio for maximum body. If you want to explore the modern style, don't hesitate to reach for African coffees (Ethiopia, Rwanda) or lighter roasted Latin American coffees. But remember the advice of Šimon Janík: when brewing at home, you may need to grind finer and run more water through the puck so that the acidity transforms into sweetness. Frequently Asked Questions about Modern and Classic Espresso (FAQ) Why doesn't modern espresso have such thick crema? Many people judge espresso quality by the thickness of the crema. With modern espresso, however, a thinner layer of crema is completely natural and not a defect. Lighter roasted beans contain less CO2 (carbon dioxide) and fewer oils that migrate to the bean surface. While crema looks appealing, it is often just bitter in flavour. Modern espresso foregoes thick crema in favour of superior cup flavour. Can I use modern beans (light roast) in an automatic bean-to-cup machine? Yes, but with care. Automatic coffee machines are primarily calibrated for darker, more brittle roasts. Light roast beans are harder, and the grinder in an entry-level machine may struggle (or grind too coarsely). The result can be watery, sour coffee. If you want to drink specialty coffee from an automatic machine, we recommend our Medium roast coffees or Full city roast blends, which offer an ideal balance. Does fruity espresso pair well with milk (for cappuccino)? Absolutely. It is a myth that only bitter coffee belongs in milk. When you pair fruity, modern espresso with naturally sweet steamed milk, you don't get a sour drink—instead, it yields notes reminiscent of desserts, such as cheesecake, strawberry milkshake, or fruit-infused milk chocolate. The acidity of the coffee and the sweetness of the milk balance each other out beautifully. My home espresso is too sour. What am I doing wrong? If the coffee is unpleasantly sour (astringent), it is most likely underextracted. The water did not have enough contact time or temperature to extract sweetness from the grounds. Try two adjustments: Extract more liquid (change the ratio from 1:2 to 1:2,5). Adjust to a finer grind size. Increase water temperature (if your machine allows) to 93 – 94 °C. Espresso is dynamic and alive. Do not be afraid to experiment. If you want to ensure you always have the best beans at home to experiment with, check out our coffee subscription. Every month, we will send you a selection of the freshest lots we are currently roasting.

You might have already heard the term in a café, or seen it on the packaging of our coffee. Specialty coffee. For some, it is merely a marketing label; for us at Goriffee, it is a binding standard of quality. But what does it actually mean? Is "Premium" coffee the same thing? And can specialty coffee taste bad if prepared incorrectly? In this article, we look beneath the surface. We will explain the technical definitions, but also why specialty coffee is more about people than just the beans. When does coffee become specialty? Many brands use terms like "Gourmet", "Premium", or "Excellence". These words sound appealing, but in the coffee world, they mean nothing – they are merely marketing labels. Specialty coffee, however, is a technical term. For a coffee to be designated as such, it must undergo strict physical and sensory evaluations according to SCA (Specialty Coffee Association) standards. It must meet two conditions: Physical inspection: A 350 g sample of green coffee must not contain any primary defects (e.g., black or mouldy beans) and a maximum of 5 secondary defects. Cupping (tasting): A certified Q-grader must award the coffee a score of at least 80 out of 100 points. What does this mean in practice? Below 80 points (Commodity coffee): Coffee commonly found in supermarkets. It is often dark-roasted to mask flavour defects (woodiness, earthiness, mould). 80+ points (Specialty coffee): Coffee with a clean taste where you can distinguish regional characteristics (terroir) – notes of fruit, flowers, chocolate, or spices. Specialty coffee is an unbroken chain One of the most important things to realize (and one frequently discussed among baristas) is the fact that specialty coffee is merely potential. A green bean can score 90 points at the farm. However, if any of the following happens, you will no longer have specialty coffee in your cup: Poor roasting: If a roaster burns the bean, its unique profile is destroyed. Only bitterness remains. Poor preparation: Even the finest Ethiopian coffee can be ruined by a dirty coffee machine, poor water quality, or incorrect grinding. That is why at Goriffee we say that specialty coffee is about collaboration. The farmer works hard to grow a flawless bean. We must roast it with precision and care. And you (or the barista) must brew it properly. Only then is the experience complete. It all starts at the farm: Why hand-picking is crucial You may have seen photos from trips showing huge machines in Brazil shaking coffee trees with everything falling to the ground. That is the reality of commodity coffee. The machine does not discriminate. It collects ripe red cherries, but also green (unripe), overripe (black) ones, along with branches, leaves, and insects. With specialty coffee, the process is diametrically opposed. It is hard physical labour. Selective picking: Specialty coffee is harvested almost exclusively by hand. Pickers visit the exact same plot multiple times throughout the season. Why? Because coffee cherries do not ripen all at once. The picker's task is to harvest only those cherries that are at peak ripeness (red, yellow, or purple – depending on the variety). Why is this important? Ripe cherry = Sugar. Only fully ripe fruit contains enough sugars that transform into wonderful fruity and caramel flavours during roasting. Unripe cherry = Astringency. If green cherries make it into the harvest, the coffee will taste astringent, harsh, and grassy. Double sorting (What you might have seen): Work does not end after harvesting either. Often on farms, you can witness farmers spreading the harvested cherries onto African beds (raised drying nets) or into water tanks. That is where the second sorting phase begins. Workers bend over the harvest and meticulously discard everything that does not belong. They remove "floaters" (light, empty beans that float on the surface). They pick out damaged pieces that were overlooked during harvesting. This obsession with detail before the coffee is even processed is the reason why specialty coffee costs more. You are paying for the time and human effort that guarantee you will find no defects in your bag. Commodity vs. Specialty Coffee: A clear comparison To see the difference at a glance: FeatureCommodity CoffeeSpecialty CoffeeOriginOften unknown ("Blend of EU and non-EU countries")Precisely known (specific farm, region)HarvestingOften mechanical (includes unripe and rotten cherries)Manual (selective picking of ripe cherries only)RoastingDark, oily beans (masks defects)Light to medium (highlights origin character)DefectsPermitted to varying degreesZero tolerance for primary defectsFlavourBitter, uniform, generic "coffee" tasteComplex, fruity, sweet, acidic Frequently Asked Questions and Myths (From discussions with baristas) We have gathered questions that trouble not only beginners, but also frequently arise in professional discussions. Is coffee in chains like Starbucks specialty coffee? Technically speaking, large chains usually purchase coffee that falls just short of the specialty quality threshold or sits at its lower boundary. Their business model requires coffee to taste the same in New York as it does in Bratislava. This is achieved through dark roasting, which suppresses the bean's unique character and creates a uniform bitter taste. Specialty coffee is the opposite of uniformity – it is a celebration of distinct origins. Why is specialty coffee sometimes sour? Coffee is a fruit. High-quality Arabica has a natural fruitiness, professionally referred to as acidity. This is not the unpleasant harshness you know from vinegar. It is a vibrant freshness, akin to a crisp ripe apple or orange. If you prefer low-acidity flavour profiles, explore our selection of coffees from Brazil or those labeled with a "chocolate and nuts" flavour profile. Read more about coffee acidity on our blog. What are "Quakers"? You may have noticed beans in a bag of cheaper coffee that look much lighter, even yellowish, after roasting. Baristas call them "quakers". These are underdeveloped, unripe beans lacking sugars, which prevents them from caramelizing during roasting. They taste like paper or raw peanuts. In specialty coffee, you should not find any – they are considered a defect and are removed by hand sorting prior to export. Is specialty coffee more expensive? Yes, but the question is: by how much? While the price per kilogram may be higher, when calculated per cup, we are talking about a difference of mere cents. For this modest difference, however, you receive a product where you know the farmer was paid fairly and you are not drinking mouldy or defective beans. Would you like to discover if you can truly taste the difference? The best introduction to the world of specialty coffee is our coffee subscription. Every month, we select the most remarkable beans for you to experience just how diverse coffee flavours can truly be.

"Death before decaf." Or: "Decaffeinated coffee is like non-alcoholic beer – it makes no sense." We have been hearing these phrases in the coffee world for years. And honestly? For a long time, we understood them. Decaffeinated coffee had a decades-long reputation as a drink consumed solely out of necessity. It tasted flat, papery, sometimes even chemical, having nothing in common with the joy of drinking specialty coffee. However, the world of specialty coffee has evolved, and technology alongside it. Today, I dare say that in a blind test, you would likely not even notice you were drinking decaffeinated coffee. How is that possible? It all comes down to how gently (or harshly) caffeine is extracted from the bean. Chemicals vs. Nature: Why Decaf Had a Bad Reputation Most cheap commodity coffees are decaffeinated using the most economical method – aggressive chemical solvents (methylene chloride was frequently used, for instance). The process is straightforward: the beans are soaked, the chemicals bind to the caffeine, and the beans are then rinsed. The issue is that these solvents are aggressive. Along with the caffeine, they strip away the oils, sugars, and aromatic compounds that define the bean's character. The result is an empty bean, which is subsequently roasted to a crisp just to impart some semblance of flavor. For us at Goriffee, this was never an option. If we are to offer decaf under our brand, it must first and foremost be an exceptional specialty coffee. The Power of Sugarcane The coffee you find in our lineup undergoes what is known as the Sugarcane process (or E.A. decaffeination). This method utilizes what nature provides right in the country of origin – in our case, often Colombia. Instead of synthetic chemicals, ethyl acetate is used. It may sound intimidating, but it is actually a naturally occurring compound derived from the fermentation of sugarcane molasses. This process is brilliant because it is selective. Ethyl acetate naturally binds to caffeine molecules while leaving the other essential components of the bean virtually untouched. Here is a simplified overview of the process: Steaming: The green beans are gently steamed with water vapor to open their pores and expand their volume. Soaking: The beans are immersed in a solution of water and natural ethyl acetate derived from sugarcane. Extraction: The solution circulates through the beans, extracting the caffeine. This step is repeated until at least 97% of the caffeine is removed. Cleaning: After caffeine removal, the beans are steamed once again to eliminate any residual ethyl acetate. Drying: The coffee is dried back to its original moisture content and coated with a protective wax (such as beeswax or plant wax) to ensure stability. The Result? Preserved Flavor Profile Because the beans were not subjected to harsh chemicals and extreme temperatures, their essential qualities remain intact. The cellular structure of the bean is slightly more delicate (which is why decaf is roasted with greater care), yet the flavors remain fully present. When you taste our decaf, you will not encounter papery notes. Instead, you will experience sweetness, refined acidity, and a full body. Whether it features notes of milk chocolate, nuts, or dried fruit, the flavor profile stays true to the coffee's region of origin. Who Is This Coffee For? It is not just for pregnant women or individuals managing high blood pressure. It is crafted for anyone who loves the taste of specialty coffee but also values a good night's sleep. It is the ideal choice if you: Fancy an espresso at six in the evening. Wish to enjoy a third or fourth cup of the day without the jitters. Are looking to reduce caffeine intake without sacrificing your daily ritual. If you have previously turned up your nose at decaf, we invite you to give it a chance. You might just discover that what you loved most about coffee was never the caffeine, but the flavor itself.

Have you ever craved a specialty espresso, only to be surprised by an overpowering sourness on the first sip? At Goriffee, we love exploring new techniques, so we decided to put a well-known industry trick to the test: can a pinch of regular baking soda tame wild coffee acidity? Our curiosity led us to conduct a small blind tasting, and the results surprised even experienced baristas. How Did Our Experiment Unfold? The procedure was simple yet intriguing. We prepared two identical espressos. To one, we discreetly added a baking soda solution, while the other remained in its original, unaltered state. We then presented these samples to our "guinea pigs" – including a champion barista and our colleague Peťo – with just one instruction: "Taste the coffee and focus on the acidity." The Result: Fruitiness vs. Sourness The tasting was conducted as a blind test, meaning no one knew which cup had been modified. The reactions were immediate. When tasting the coffee with the added soda, the tasters immediately noted a difference, remarking that "the first one was less acidic." Conversely, the untreated espresso was described as having a more prominent acidity, though still recognized as pleasantly fruity. The conclusion of our test at Goriffee is unequivocal: Coffee professionals agreed that just a single spoonful of baking soda solution can effectively reduce the perceived acidity of an espresso (or any highly acidic coffee). More importantly for specialty coffee enthusiasts – this intervention did not ruin the coffee. Quite the contrary. Even after adding the soda, the terroir and unique character remained discernible; only the sharp edges of acidity were pleasantly softened. A Glimpse into the Science: What Actually Happened in the Cup? In our experiment, the tasters agreed on two key points: the coffee with soda was "less acidic," yet its "terroir and uniqueness" were still present. Why did the baking soda not completely mute the flavor, but rather "smooth the edges"? Here is the scientific explanation: 1. Chemical Neutralization (The pH Battle) Coffee is naturally acidic, with a pH typically ranging between 4,5 and 5,0. This acidity stems from organic acids (chlorogenic, citric, malic) that lend coffee its fruity profile. Baking soda (NaHCO3​) acts as a buffer. When added to coffee, it dissociates, and the bicarbonate ions react with the hydrogen ions (H+) responsible for the sour taste. The reaction is simplified as follows: Acid (H+)+Soda (HCO3−​)→Water (H2​O)+Carbon Dioxide​(CO2​)+Salt By removing free H+ ions, the pH rises toward the neutral mark of 7. This is precisely why our barista noted in the video that the coffee tasted less acidic. 2. Why Did the Coffee Retain Its Flavor? (The Sodium Effect) This is the most intriguing aspect. In the experiment, tasters noted that the coffee preserved its "pleasant fruitiness" and character. Why did it not turn into bland, muddy water? Neutralization produces a small amount of salt (sodium) as a byproduct. In food science, sodium ions are well known for their ability to suppress bitterness while enhancing the perception of sweetness. Thus, the soda accomplished two things simultaneously: 1. It physically decreased the acid concentration (neutralization). 2. It sensorially trickled the palate into perceiving the coffee as sweeter and smoother, allowing the terroir to shine without a distracting sharp finish. 3. Selective Effect Dosage is crucial. As demonstrated in the video, just "a single spoonful of solution" was enough. Adding dry baking soda directly would cause an overly vigorous reaction, leaving the coffee tasting soapy and flat. A small amount moderates only the most aggressive acids (such as acetic acid) while leaving complex aromatic compounds intact. Try It at Home Do you have a coffee at home that feels a bit too sharp for your taste? Try our trick. Prepare a mixture of water and baking soda, and add it drop by drop until you find your ideal balance. As we say in the video: "Give it a try and let us know how it turned out in the comments." A Concluding Analogy: Think of baking soda in coffee like an equalizer on a sound system. The coffee is a song you love, but the treble (acidity) is turned up so high it hurts your ears. Adding soda does not change the song or the singer (the terroir remains); it simply dials down the piercing treble to a level that is pleasant and harmonious for your ears (and your palate). PlayExperiment: What does baking soda do to the taste of espresso?

When people hear "sour coffee," many instinctively wince. We imagine an unpleasant, astringent sensation that makes our mouths pucker. In the realm of specialty coffee, however, "acidity" is one of the most sought-after attributes. Why is that? Because without acidity, coffee would be flat and uninspiring. In this article, we explore why specialty coffee frequently showcases fruity notes, the chemistry behind it, and how to distinguish pleasant juiciness from harsh vinegary acidity. What Exactly Is Acidity in Coffee? In professional barista and roaster terminology, acidity does not mean the coffee tastes like lemon juice. Rather, it refers to brightness, vitality, and sparkle. Consider the difference between still water and water with a squeeze of lemon or sparkling effervescence. Acidity is what gives coffee its character and highlights its flavor profile. Even the Specialty Coffee Association (SCA), which establishes global standards, lists acidity as a key evaluation parameter. On their iconic SCA Coffee Taster’s Flavor Wheel, an entire section is dedicated to acidic and fruity notes – from citrus to berry and stone fruit. It is thanks to these compounds that we describe a coffee as tasting of blueberries or crisp green apple. Not All Sourness Is Created Equal: Chemistry for Coffee Lovers To understand why we perceive fruity notes on the palate, we must look beneath the surface. A green coffee bean is not merely an inert, hard seed; it is a complex biological storehouse brimming with potential. From a chemical standpoint, the bean comprises a fascinating composition where each component plays a role in the final flavor profile: Carbohydrates (approx. 50% dry matter): Provide the bean's structure. Sucrose is central here, caramelizing during roasting and breaking down into various organic acids. It is responsible for the delightful sweetness in high-grade specialty coffee. Lipids (approx. 16%): Coffee oils carry aromas and texture. They are responsible for mouthfeel and form the crema in espresso. Proteins (10 – 12%): Although not tasted directly, they are essential for the Maillard reaction – the browning process that generates hundreds of aromatic compounds (nutty, chocolaty, and toasty notes). Key Players: Organic Acids While fats and sugars provide body and sweetness, organic acids give coffee its vitality. Industry resources such as Perfect Daily Grind often liken roasting to a dance with these acids – some degrade under heat, while others transform. Here are the most significant ones that shape the character of your cup: Chlorogenic Acids (CGA): Coffee contains the highest concentration of these potent antioxidants among all plants. They are crucial yet volatile. During roasting, they rapidly break down into quinic and caffeic acids. If coffee is roasted too dark, these degradation products cause harsh, astringent bitterness. Citric Acid: Responsible for crisp, citrus freshness and "high notes" in flavor. It is a hallmark of specialty coffees from Kenya and Central America grown at high altitudes. Malic Acid: Evokes notes of green apple, pear, or stone fruit. On the palate, it feels rounder, sweeter, and juicier than citric acid. Phosphoric Acid: This inorganic acid is unique. It imparts a sparkling, effervescent sensation reminiscent of carbonated cola or gooseberries. It is frequently found in Kenyan coffees due to local soil composition. Acetic Acid: A double-edged sword. In small, controlled amounts, it contributes pleasant winey sharpness and complexity. In high concentrations (often due to defective fermentation), it creates an unpleasant vinegary off-flavor. Tip from Goriffee: Looking for a low-acidity coffee? Opt for beans from Brazil or India. If you prefer a vibrant, fruit-forward profile, African origins (Ethiopia, Kenya) are the perfect choice. Why Are Some Coffees More Acidic Than Others? Whether your morning cup leans toward dark chocolate or fruit tea depends primarily on three factors: 1. Origin and Altitude Coffee trees grown at higher altitudes mature more slowly, allowing the beans to develop more complex sugars and acids. 2. Processing Method The processing method significantly affects perceived acidity: Washed Process: Typically produces coffee with higher, cleaner, and more defined acidity. Natural Process: Often yields a sweeter flavor with notes of dried fruit and softer, integrated acidity. 3. Roasting This is a critical stage. The longer and darker the roast, the more acids break down in favor of bitterness. At Goriffee, we calibrate each roast profile to highlight the unique flavor characteristics of every origin. How to Distinguish "Good" Acidity from "Bad" Sourness This is the most common question among consumers. How can you tell if a coffee is improperly brewed or simply meant to taste bright? Good Acidity (Brightness): Refreshing, juicy, and sweet. It leaves a clean, pleasant finish on the palate that invites another sip. Bad Sourness: Sharp, astringent, and flat. It resembles unripe fruit, vinegar, or lemon pith, often resulting from under-extraction. What If You Prefer Coffee Without Pronounced Acidity? Preferring a more traditional flavor profile does not mean you cannot enjoy high-grade coffee. Specialty coffee encompasses a broad range of profiles. Choose by flavor profile: Look for tasting notes such as chocolate, nuts, and caramel in the description. Try our blends: They are thoughtfully crafted to deliver balanced, rounded profiles. Adjust your brewing recipe: Grind slightly finer or increase water temperature to enhance extraction and emphasize sweetness. Why Is Acidity Desirable in Coffee? Here are 3 primary reasons why acidity is celebrated in specialty coffee: It Brings the Cup to Life: Without acidity, coffee tastes dull, flat, and one-dimensionally bitter. Acidity creates the distinction between uninspired "brown water" and a vibrant, layered beverage. It functions much like gastronomy, where a splash of citrus or vinegar elevates the entire dish. It Creates Fruit Notes: What we identify as strawberry, orange, or apple notes are chemically derived from these organic acids. Without acidity, coffee would lack complexity, tasting purely of roast notes (ash, smoke) or bitterness. It Is a Sign of Quality: Pleasant, sweet acidity demonstrates that the coffee was cultivated at high altitude, ripened slowly to develop sugars, and roasted with precision rather than overdeveloped. Frequently Asked Questions (FAQ) Is acidic coffee bad for your stomach? Not necessarily. Black coffee has an average pH of around 5.0. By comparison, orange juice and wine have significantly lower pH levels (are far more acidic). Scientific studies available on PubMed (National Library of Medicine) indicate that gastric discomfort is often linked to roast-derived compounds rather than acidity itself. Darker roasts may sometimes be gentler on the stomach because they contain fewer compounds that stimulate gastric acid secretion. Which coffee has the lowest acidity? Coffees from regions like Brazil, Mexico, or Sumatra naturally feature lower acidity. How can I train my palate to appreciate coffee flavors? The best approach is consistent tasting. A Goriffee coffee subscription is an ideal way to receive a curated rotation of fresh beans from diverse regions delivered directly to your door.

You are standing in front of a coffee shelf or browsing our online store, undecided. Should you choose an espresso roast or a filter roast? Is it merely marketing, or does it genuinely matter? Understanding the distinction between espresso and filter roasting is the most critical step to preparing an exceptional cup at home. While both styles may originate from the exact same green coffee, the roast profiles we craft at Goriffee fundamentally alter their taste, aroma, and extraction dynamics. In this article, you will learn why specialty coffee requires distinct roasting approaches, how to select the right beans for your brewing equipment, and which mistakes to avoid. What Is an Espresso Roast? An espresso roast (often designated as medium or full city roast) is calibrated in our roastery for rapid extraction under high pressure. Because espresso extraction takes only 20 – 30 seconds, the bean structure must be more soluble and open so the water can extract optimal flavor compounds within that short timeframe. Key characteristics of our espresso roasts: Tamed Acidity: We roast to soften sharp fruity acidity, emphasizing sweetness, caramelization, and body. Dense Body and Crema: A longer roast development promotes the formation of oils and gases (CO2) responsible for a rich texture and thick crema. You can read more about roast chemistry in studies such as Effect of Roasting on Chemical Composition of Coffee. Balance: The objective is a stable, consistent profile that shines as a standalone espresso while holding its own when paired with milk. Flavor profile of espresso roast coffee: chocolate cocoa caramel nuts gentle bitterness minimal fruitiness 💡 Recommended Goriffee Espresso Coffees: For fans of classic, comforting notes, we suggest Brazil Caramelo Natural or our signature Highlander Espresso blend. If you prefer decaffeinated coffee, opt for Colombia Popayan Decaf for espresso. What Is a Filter Roast? A filter roast (light roast) is formulated for slower, gravity-fed extraction. Methods like the V60, Chemex, or AeroPress utilize longer brew times (2 – 4 minutes), meaning the cellular structure of the bean does not need to be broken down as extensively as for espresso. Why do we roast lighter for filter brewing? High Acidity and Vibrancy: We aim to preserve delicate enzymatic compounds that grant the coffee its unique terroir – fruitiness, florality, and crispness. Flavor Clarity: Filter brewing highlights delicate tasting notes and subtle nuances. Tea-like Character: The body is lighter and less oily, offering a clean, refreshing mouthfeel. Flavor profile of filter roast coffee: prominent fruit notes citrus tropical fruit floral elements natural sweetness Comparison: Espresso vs. Filter Roast To help guide your choice, here is a quick summary of our roasting approaches at Goriffee: AttributeEspresso Roast (Goriffee)Filter Roast (Goriffee)Roast LevelMedium – Full CityLightAcidityLower, balancedHigher, prominentBodyHeavy, creamy, syrupyLight, clean, tea-likeDominant NotesChocolate, nuts, caramelFruit, flowers, citrusIdeal Brew MethodEspresso machine, automatic machineV60, Chemex, Batch brew, AeroPress What Happens If You Use the Wrong Roast Profile? We often get asked whether espresso beans can be used for filter coffee and vice versa. Technically yes, but the cup quality will likely be compromised. As highlighted by publications like Perfect Daily Grind, bean solubility is a fundamental variable that changes dramatically with roast level. ❌ Espresso roast on filter: The resulting brew will likely taste flat, overly bitter, and roasty. The delicate origin notes will be masked, lacking vibrant, refreshing acidity. ❌ Filter roast for espresso: This presents a real extraction challenge. For most coffee drinkers, an espresso pulled from a light roast will taste intensely sour and astringent due to under-extraction. How to Choose the Right Beans? At Goriffee, we clearly label each bag so you always know which roast style you are getting. Do you use an automatic or semi-automatic espresso machine? Browse our Espresso Coffee section for sweet, full-bodied, and creamy results. Do you enjoy pour-over rituals like V60 or a batch brewer? Filter roast coffees are your gateway to exploring origin diversity. Looking for the best of both worlds or enjoy experimenting? Explore our current coffee bundles, where we regularly pair complementary flavor profiles. For those who prefer a hassle-free monthly coffee supply, a Goriffee coffee subscription is the ultimate solution. We ensure a consistent delivery of freshly roasted beans matched to your brewing style – whether you are on team espresso or team filter.

In the world of specialty coffee, we have adhered to "golden rules" for many years. One of them is the dogma that the perfect espresso must extract for 25 to 30 seconds. If it runs faster, we pour it down the sink because it is "underextracted." But what if that sink ends up getting the best coffee of the day? We decided to conduct an experiment right in the roastery. The results surprised even our experienced baristas – it turned out that a 14-second extraction can completely outperform the classic recipe in terms of taste. What exactly is a Turbo Shot? Before we delve into our test, let's look at the theory. A turbo shot is not simply a "failed espresso." It is a technique that caught the attention of the global coffee community following the publication of the study "Systematically Improving Espresso," led by chemist Christopher H. Hendon and a team of experts. Their research demonstrated that with very fine grinding (required for a classic 30-second espresso), uneven extraction (known as channeling) often occurs. Water finds paths of least resistance and fails to flow evenly through the puck. The solution? A coarser grind and a faster flow rate. The result is a higher extraction yield and often a sweeter, more balanced flavor. Our experiment: Taste vs. Guidelines I prepared two blind espresso shots for my colleagues using an Indonesian coffee (carbonic maceration process). 1. Turbo Shot (14-second extraction) The reactions were immediate and enthusiastic. Colleagues described the coffee as "dancing on the palate" and possessing a "fine balance." Paradoxically, despite the rapid brew time, no one detected the unpleasant sourness typical of underextracted coffee. On the contrary, the shot had pleasant acidity, zero bitterness, and a surprisingly satisfying body. Descriptions such as "pure honey" and pronounced fruitiness were mentioned. When I revealed that the shot had run for only 14 seconds, they considered it a "scandal," but the flavor spoke for itself. 2. Classic Espresso (Standard extraction) We then prepared the same coffee "by the book" – a longer extraction with a visually more appealing crema ("tiger striping"). The result? The coffee lost its vibrant character. The acidity was overly concentrated, and the taste felt bittersweet, astringent, and harsh. This particular coffee simply did not benefit from an extended extraction time. Table: Classic vs. Turbo Shot To provide a clear overview, here is a quick comparison of what you can expect: ParameterClassic EspressoTurbo Shot (Modern extraction)Extraction time25 – 32 seconds10 – 19 seconds (in our test 14-16s)Grind sizeFine (risk of channeling)Coarser (more even extraction)PressureStandard 9 barsLower pressure (6 bars) is often recommended, but 9 bars works as wellFlavor profileHeavy body, intense flavor, higher viscosityHigher sweetness, clean flavors, lighter bodyWhen to chooseDarker roasts, chocolate notesLight roasts, fruity and experimental coffees Recipe: How to brew a Turbo Shot at home / in the café Would you like to try it? Do not hesitate to experiment. Here is a recipe that worked well for our lighter roasts (such as our fruit-forward African coffees or modern Asian profiles): • Dose: 18 – 20 g of coffee (depending on basket size). • Yield: 40 – 50 g (ratio 1:2.2 to 1:2.5 – a longer ratio aids extraction). • Grind size: Set the grinder coarser than you typically would for standard espresso. • Target time: Aim for 13 to 16 seconds. Important: Disregard visual expectations. A turbo shot will have a thinner crema and flow rapidly. The only factor that matters is taste. Conclusion: Drink what tastes best to you Our experiment confirmed that recipes serve merely as starting points. Even a 14-second shot can taste superior to a textbook recipe if the coffee is extracted properly. Modern methods allow us to unlock flavors in experimental coffees that would otherwise remain hidden behind a barrier of bitterness during classic preparation. So, the next time you see a barista smile contentedly after an espresso extracts in 15 seconds, there is no need for concern. They may have just prepared the best coffee you will taste today. Curious to see our team's authentic reactions during this experiment? Watch the video on our YouTube channel. Sources and recommended reading for coffee enthusiasts: • Michael Cameron, Christopher H. Hendon et al.: Systematically Improving Espresso: Insights from Mathematical Modeling and Experiment (Matter, 2020) • Barista Hustle: The Turbo Shot (Online course and articles)

Finding the best Christmas gift is often an annual source of stress. However, there is one type of gift that is universal, high-quality, practical, and at the same time carries a touch of uniqueness. It is also suitable for those who already have everything. That gift is a coffee subscription from Goriffee. The subscription is becoming the top choice for people searching for phrases like “best Christmas gift for parents”, “original gift for a colleague”, or looking for a premium treat for the office. In this article, we will show you why a subscription from Goriffee beats conventional gifts – and not just during Christmas. 1. A gift that doesn't end with unwrapping under the tree If you give perfume, a bottle of alcohol, or a book, it is a one-time moment of joy. A coffee subscription works differently. It is an experience that repeats. The recipient will remember you not just once, but every month when the courier delivers a fresh package. It is a joy that lasts long after the Christmas atmosphere fades away. You are giving not only a product, but a regular ritual and a moment of peace over a cup of high-quality coffee. 2. Specialty coffee that satisfies experts and everyday drinkers alike A major concern when buying coffee as a gift is taste. What if the recipient dislikes acidic coffee? Or conversely, what if they are a connoisseur who looks down on an ordinary blend? At Goriffee, we have solved this problem. We offer specialty coffee that meets the highest quality standards, yet our roast profiles are tailored to appeal to a wide spectrum of palates: For more traditional coffee lovers, we have profiles with notes of chocolate and nuts (Medium Roast and Full City Roast). For explorers, we offer fruitier and lighter profiles. The recipient does not need to be a coffee expert. Goriffee ensures they receive the best of the current harvest every month. It is the ideal way to introduce someone to the world of specialty coffee without the risk of it not suiting their taste. 3. Personalized, yet completely stress-free Finding a personal gift often means risking getting the wrong size, color, or style. A coffee subscription is personal, yet safe. You can customize the Goriffee subscription based on: Brew method: Choose whether the recipient prefers espresso (for an espresso machine) or filter (V60, AeroPress, Moccamaster). Duration: You can select a subscription for 3, 6, or 12 months. The result is a thoughtful, tailored gift, yet choosing it takes only a few minutes. No need to run around stores or guess specifications. 4. A “smart gift” suitable even for minimalists Today's trend is to avoid accumulating clutter. People often seek gifts for minimalists or for those “who already have everything.” A coffee subscription is an elegant solution to this problem. It takes up no permanent shelf space (unlike figurines or unwanted home decor). It is a consumable product of the highest quality – the coffee is enjoyed and brings pleasure. It solves a practical issue – the recipient never has to worry about having beans to put in the grinder each morning. According to psychological studies on gift-giving, experiential and consumable gifts often deliver greater long-term satisfaction than material items that eventually become just another object in the house. Choose the right option Make this Christmas exceptional and give energy and a flavor experience for the entire year. Simply choose the option that best fits your loved one. Buy a Goriffee gift coffee subscription