Posts Tagged ‘Coffea canephora’

I have been using a Nespresso coffee machine along with my ese coffee machine to do some testing. Now I do like the nespresso coffee pods, and they make a good cup of coffee. But I just tried a pod as an espresso shot – and was very disappointed. The Aromo coffee pod is so much nicer – more flavour and character with a smooth taste. Even the Bounce is better. So for all you espresso coffee lovers out there, try the aromo E.S.E. Coffee pods – you can get your hands on a mixed case from the website:

E.S.E espresso coffee pods made by Aromo Coffee Ltd are a favourite of the Monkey’s and he makes his espresso coffee using a 44mm E.S.E espresso coffee pod

That’s all from me for now – why not write your own coffee tips in the comments? You can also reach me on Twitter or my Facebook page.

This article was written by Aromo the Monkey. Aromo writes for, the UK’s leading online retailer of 44mm E.S.E espresso coffee pods

The good news with Aromo’s easy serving espresso pods is that you won’t have one of those holiday nightmares…

You know the situation, where you bring home a straw donkey, or a bottle of Limoncello or Turkish wine… seemed great whilst on holiday…..but back home…..well, it just doesn’t seem the same!

Our ese espresso pods have been carefully crafted to match and exceed authentic espresso performance from across Europe… but the problem is which European espresso is right and how does coffee and espresso vary across Europe?

The two key variables in an espresso coffee, or an easy serving espresso recipe across Europe are Robusta content and roast colour

In the picture below, typical espresso would be roasted to 13 or more… the darker the bean … the more carbonised and the more aromatic coffee oil which is produced

Darker coffees tend to be atypical in southern Europe… Think Italian roast espresso

Dark, stiff, bitter and full, usually using lower grade Arabica and high Robusta, typically 30 > 50%,  but in practice anything up to 100%!

Conversely, our Nordic friends tend to prefer a lighter more acidic caffeine shot… typically 100% Arabica and using the finest original coffees available… import figures for coffees support the fact that little Robusta is used in Nordic coffee products

Here in the UK, and indeed in much of Benelux and Germany there is no such thing as a typical coffee or espresso recipe…it is very much down to price/ personal preference or brand.

The Uk is especially a case in point – with our tea drinking culture and the predominance of soluble / instant coffees…

Admittedly, 100% Robusta espresso might prove a hard sell…but anything from 70% Robusta on down would be more than acceptable to our palette …think this isn’t the UK? Then think again, as many of the UK’s major operators successfully offer product with 30 or 40% Robusta content and even Torrefacto….typically roasted to a medium dark level. The exclusion to this roast level being Starbucks, notorious in the trade for selling burnt, carbonised coffees which are ideal for / can deliver a coffee taste in those large milky buckets which they flog.

So if nothing else this proves that taste and what is good or bad, right or wrong, is nothing more than a factor of personal preference or national culture!!

Aromo ese espresso coffee pods taste great wherever you chose to drink them… we have sampled and analysed many of Europe’s finest coffees and espresso variants available….Trust us when we say we know a good espresso when we taste one as well as how to make the ideal easy serving espresso for you to enjoy!

Espresso Crema – The Virtue and Sin of a Perfetto Espresso

If we exclude the wonderful art of the roaster from the equation – then the recipe for a fine espresso is simply temperature / pressure and time

Temperature 90 degrees +/- 5 degrees

Inlet water pressure 9 bar +/- 2 bar

Percolation time 30 seconds +/- 5 seconds

For 6.5 > 7 g of coffee

Get one of these variables wrong and you will end up with a disappointing result – and one which the espresso, in all its honest virtue, will exhibit to you… through its crema

How and why is complicated… but reflects the mystery that is the perfetto espresso

Espresso is a concentrated solution of salts, sugars, acids (Acetic/ Formic/ Malic /Citric & Lactic) and caffeine

A typical 25 ml ristretto contains 50 mg (cumulative weight) of caffeine and a standard espresso of 35 ml around 60mg

The caffeine content varies according to the relative Arabica/ Robusta content of your chosen espresso recipe… Robusta contains 45% more caffeine than Arabica coffees… and subsequently, also produces a denser beverage and one with more soluble solids…hence why the authentic Italian espresso always contains 10 > 20 % of a good quality Robusta origin

Espresso crema is technically a ‘biphasic system composed of gas globules held within liquid films called lamellae’… these globules are typically in a honeycomb structure… and their persistence is both an important characteristic and a measure of the quality of the espresso produced

Any error in judgement when grinding, brewing/ extraction / temperature is immediately shown in the colour, the texture and the persistence of the espresso crema

If the Crema is light tan coloured / inconsistent and thin (the cream should be c 10% of the total liquor produced) this has resulted from either under extraction …too coarse a grind or an insufficient water temperature

If the Crema is whitish in colour and made up only of big bubbles then the brew has been over extracted and potentially the water temperature is too low

And if the espresso is topped with simply a whitish spot or ring in the middle of the cup and the brew is very black then the temperature has been too high

If the Crema is the correct medium tan / Cadbury milk chocolate type shade – but is simply thin and disappointing…then it may  be that your beans are no longer fresh!

It will be ok – but weak and uninspiring…!

The Crema then is the virtue and the sin of a fine espresso…it traps the volatile compounds which make that beautiful aroma… and if not there…we have a beverage which is thin, burnt and without that burst of espresso ‘wowee!’ aroma



The easiest way to make the perfect espresso is with the ESE espresso pod. It really is simplicity personified…. fresh pure espresso each and every time you need it… simply tear open your favourite brew and sit back and  make your perfect espresso… then enjoy that espresso moment!