What matters when choosing your beans?
Coffee only unfolds its full potential when bean and preparation work together perfectly. The decisive factors are roast level, grind size and aroma profile. Dark roasts stand for depth, fullness and a gentle acidity – ideal for espresso-based preparations. Medium roasts bring out the origin of the bean more strongly: fruity, complex and lively – perfect for filter methods and Cold Brew. The grind size determines the extraction and is precisely matched to the respective brewing method. And time also plays a role: longer contact times give the coffee more body and sweetness, shorter ones provide clarity and a fine, fresh acidity structure.
Roast level
Dark roasts are particularly suitable for preparations with pressure, medium roasts for infusion methods. The roast level influences how the bean behaves under heat and water, and thus what ends up in the cup.
Grind size
The grind size should always match the brewing method: fine for portafilter machine and stovetop Mokka maker, medium for pour over and Chemex, coarse for French Press and Cold Brew. Those who buy whole beans should grind the coffee fresh, right before brewing.
Contact time
Contact time describes how long water and coffee meet. Short contact times, as with espresso or pour over, produce clear, fine aromas. Longer contact times, as with French Press or Cold Brew, bring more body and a pleasant sweetness to the cup.
Our recommendation by brewing method
Chemex
Amount: 35 g
Grind size: Medium-coarse, slightly finer than sea salt
Water: 600 g at 93 degrees
Total brew time: 5 minutes
Yields: approx. 2 cups
Preparation:
Place the thicker wall of the filter against the spout. Wet the filter in the Chemex cone and then pour away the water. Add 35 grams of coffee to the filter and tap lightly against the sides of the cone so the ground coffee distributes evenly. Set the scales to zero.
Blooming:
Pour in 100 grams of water, start the timer and stir briefly so all the ground coffee is wetted. Let the coffee bloom for 30 seconds.
Brewing:
Pour in a further 200 grams of water and gently move the Chemex in a circular motion. Then pour in the remaining water and swirl gently. The drain time is approximately 3 to 5 minutes.
Finishing:
Remove the filter, pour the coffee and enjoy.
Stovetop Mokka maker
Amount: 18 g
Grind size: Very fine, slightly coarser than espresso
Water: 135 g at 100 degrees
Total brew time: approx. 45 seconds
Yields: approx. 1 cup
Preparation:
Fill the stovetop Mokka maker just below the pressure valve with water. Add 18 grams of ground coffee to the filter and tap lightly against the sides so the ground coffee distributes evenly. Insert the filter, screw on the upper half and place the pot on the hob.
Brewing:
Watch the central spout closely. As soon as coffee emerges, start the timer. When the coffee begins to bubble evenly, remove the pot from the hob.
Finishing:
Once the coffee has stopped bubbling, pour into a cup and enjoy.
Chemex
Amount: 35 g
Grind size: Medium-coarse, slightly finer than sea salt
Water: 600 g at 93 degrees
Total brew time: 5 minutes
Yields: approx. 2 cups
Preparation:
Place the thicker wall of the filter against the spout. Wet the filter in the Chemex cone and then pour away the water. Add 35 grams of coffee to the filter and tap lightly against the sides of the cone so the ground coffee distributes evenly. Set the scales to zero.
Blooming:
Pour in 100 grams of water, start the timer and stir briefly so all the ground coffee is wetted. Let the coffee bloom for 30 seconds.
Brewing:
Pour in a further 200 grams of water and gently move the Chemex in a circular motion. Then pour in the remaining water and swirl gently. The drain time is approximately 3 to 5 minutes.
Finishing:
Remove the filter, pour the coffee and enjoy.
Stovetop Mokka maker
Amount: 18 g
Grind size: Very fine, slightly coarser than espresso
Water: 135 g at 100 degrees
Total brew time: approx. 45 seconds
Yields: approx. 1 cup
Preparation:
Fill the stovetop Mokka maker just below the pressure valve with water. Add 18 grams of ground coffee to the filter and tap lightly against the sides so the ground coffee distributes evenly. Insert the filter, screw on the upper half and place the pot on the hob.
Brewing:
Watch the central spout closely. As soon as coffee emerges, start the timer. When the coffee begins to bubble evenly, remove the pot from the hob.
Finishing:
Once the coffee has stopped bubbling, pour into a cup and enjoy.
V60 Filter
Amount: 25 g
Grind size: Medium-fine, like table salt
Water: 400 g at 91 degrees
Total brew time: 3.5 minutes
Yields: approx. 1.5 cups
Preparation:
Wet the filter in the V60 with hot water over a carafe or a mug and then pour away the water. Add 25 grams of ground coffee to the filter and tap lightly against the sides so the ground coffee distributes evenly.
Blooming:
Pour in 50 grams of water, stir briefly and start the timer. Let the coffee bloom for 30 seconds.
Brewing:
Then pour 150 grams of water evenly over the coffee and gently swirl the contents. Then pour in the remaining 200 grams of water and gently swirl again. The total drain time should be approximately 3.5 minutes.
Finishing:
Remove the V60 and enjoy the coffee.
French Press
Amount: 40 g
Grind size: Medium-coarse, slightly finer than sea salt
Water: 600 g at 93 degrees
Total brew time: 15 minutes
Yields: approx. 2 cups
Preparation:
Add the ground coffee to the French Press and pour the hot water over it.
Blooming:
Let the coffee bloom briefly and stir once if needed.
Brewing:
Place the plunger on top lightly and let the coffee steep. After the steeping time, press the plunger down slowly.
Finishing:
Pour immediately and serve.
V60 Filter
Amount: 25 g
Grind size: Medium-fine, like table salt
Water: 400 g at 91 degrees
Total brew time: 3.5 minutes
Yields: approx. 1.5 cups
Preparation:
Wet the filter in the V60 with hot water over a carafe or a mug and then pour away the water. Add 25 grams of ground coffee to the filter and tap lightly against the sides so the ground coffee distributes evenly.
Blooming:
Pour in 50 grams of water, stir briefly and start the timer. Let the coffee bloom for 30 seconds.
Brewing:
Then pour 150 grams of water evenly over the coffee and gently swirl the contents. Then pour in the remaining 200 grams of water and gently swirl again. The total drain time should be approximately 3.5 minutes.
Finishing:
Remove the V60 and enjoy the coffee.
French Press
Amount: 40 g
Grind size: Medium-coarse, slightly finer than sea salt
Water: 600 g at 93 degrees
Total brew time: 15 minutes
Yields: approx. 2 cups
Preparation:
Add the ground coffee to the French Press and pour the hot water over it.
Blooming:
Let the coffee bloom briefly and stir once if needed.
Brewing:
Place the plunger on top lightly and let the coffee steep. After the steeping time, press the plunger down slowly.
Finishing:
Pour immediately and serve.
Why SAMYJU?
Freshly roasted
Every delivery comes fresh from the roastery. Best-before date on every package – no stockpiling, no old coffee.
For every method
Whether portafilter machine, pour over or Cold Brew, we grind specifically for each brewing method. No compromise beans.
Transparent origin
We know the farms, the families, the cultivation methods. Fair prices instead of world market dumping.
Personal advice
Personal advice
Not sure which bean suits your device? We advise you – by phone, by email or in person.
Not sure which bean is right for you?
No problem. We help you make the right choice – without assuming any specialist knowledge. Tell us which device you use and what is important to you in coffee: strength, acidity, fruitiness or body. We will recommend the right varieties from our range. Personal, uncomplicated, without obligation.
Frequently Asked Questions about bean selection by brewing method
Technically yes – but not recommended flavour-wise. Espresso beans are darker roasted and become flat and bitter in the pour over. For pour over we recommend medium-roasted single origins such as Kenya, Peru or Guatemala Quetzal.
Coarse. Significantly coarser than for pour over or portafilter machine. Too fine a grind size leads to over-extraction and a bitter taste in the French Press. Those who buy whole beans should ideally grind just before brewing.
Both work with pressure, but portafilter machines allow more control over pressure, temperature and grind size. For portafilter machines, precisely tuned espresso roasts are better suited. Bean-to-cup machines do well with more robust blends that perform reliably across a wider range of settings.
Medium roasts with fruitiness and complexity – Kenya Pearl, Mount Kenya, Peru and Guatemala Quetzal. Dark roasts become bitter during the long cold extraction and lose their aroma.
Yes. We are happy to advise you – by phone, by email or in person at our café in Meerbusch. Simply tell us which device you use and what is important to you in coffee.