Espresso by SAMYJU

For everyone who likes it short and intense. Handcrafted roasting, uncompromising in flavour.

Our Espresso Varieties

What makes a great espresso

A good espresso begins with the selection of green coffees. We source our beans from growing regions known for complex aroma profiles – Africa, Asia, Central and South America, Oceania. The roasting is decisive: our roast masters work in the drum roasting process, slowly and precisely. Longer roasting times at lower temperatures than in industrial production. This way the beans develop their full aroma diversity without bitter roast flavours.

For the portafilter machine Medium to dark roast level. Rich crema, full intensity. 18–20 g of ground coffee, 25–30 seconds extraction, this is how every shot becomes an experience.
For the bean-to-cup machine Consistent, round, without over-extraction. Beans that taste reliably good even with automatic grind settings and brew pressure.
For the stovetop Mokka maker Bold, but not bitter. Full-bodied, but not flat. Roasts that show their best side with the typical Mokka pot extraction.
For the portafilter machine Medium to dark roast level. Rich crema, full intensity. 18–20 g of ground coffee, 25–30 seconds extraction, this is how every shot becomes an experience.
For the bean-to-cup machine Consistent, round, without over-extraction. Beans that taste reliably good even with automatic grind settings and brew pressure.
For the stovetop Mokka maker Bold, but not bitter. Full-bodied, but not flat. Roasts that show their best side with the typical Mokka pot extraction.

Freshness makes the difference

We roast in small batches – not as a marketing slogan, but as a principle. Every roast is only produced on demand or in manageable quantities. Your espresso was raw coffee just recently. After roasting, it is properly stored and aroma-sealed. This is how the full aroma power reaches you. Industrial coffee sometimes sits on the shelf for months. With us, days. This difference is noticeable in the taste.

The right preparation for your espresso

Grind

Fine – finer than for filter coffee, but not powder-fine. Freshly ground directly before pulling the shot.

Dosage

18–20 g for a double shot. Evenly distributed and tamped with consistent pressure.

Temperature

90–96 °C brew temperature. Too hot burns, too cold under-extracts. The middle ground makes the flavour.

Extraction

25–30 seconds is the sweet spot. Experiment with grind size and time – every bean rewards curiosity.

Espresso as a base for milk drinks

Cappuccino, Flat White, Latte Macchiato – they all stand and fall with the espresso underneath. A weak base results in a boring milk drink. A characterful espresso shines through. Our blends are designed to work with milk as well. The aromas remain present, the sweetness harmonises, the intensity carries. Anyone who takes their cappuccino seriously needs an espresso that does not hide.

Frequently Asked Questions about Espresso

Which espresso suits my machine?

For portafilter machines, medium to dark roasts with rich body are suitable. For bean-to-cup machines, we recommend balanced beans with moderate oil content that taste reliably good with automatic extraction. For the stovetop Mokka maker, bold but not overly dark roasts are a good match.

How many grams of coffee do I need for an espresso?

For a double espresso we recommend 18–20 g of finely ground coffee. The extraction time should be 25–30 seconds. Experiment with the grind size to find the sweet spot for your bean.

Single Origin or Blend – which is better for espresso?

Single Origins show the character of one origin – exciting for espresso enjoyed neat. Blends combine different beans into a balanced mix – ideal for milk drinks and the daily shot. Both have their place, depending on preference.

Do your espresso beans also work for cappuccino?

Yes. Our blends are designed so that the aromas remain present even with milk. Bold body and harmonious sweetness ensure that the espresso does not hide in a cappuccino or flat white.