What matters for your espresso from the portafilter machine
Not every espresso is suited for the portafilter machine. The brewing method is demanding: it rewards quality and exposes weaknesses. For portafilter machines, a medium-dark roast is suitable: dark enough for full-bodied body and stable crema, light enough to preserve variety-typical aromas. SAMYJU roasts at 200 to 220 °C, over at least 16 minutes – often a little longer depending on the origin, in a drum roaster. Ideal are beans between 10 and 35 days after roasting; in this window, CO₂ degassing and aroma maturity are optimally balanced.
Grind size
Fine. Between fine sand and powdered sugar. The extraction time provides guidance: 25 to 30 seconds for a double espresso (36–40 ml from 18–20 g). A stepless grinder is essential for this.
Dosage
Consistent, round, without over-extraction. 8 to 20 grams for the double basket. Brew ratio 1:2 – meaning 18 g coffee for approximately 36 ml espresso. A digital scale with 0.1-gram precision makes the dosage repeatable.
Temperature
92 to 96 °C brew temperature. Darker roasts benefit from the lower range, medium roasts from the upper range. Water quality: 5 to 8 °dH total hardness for optimal extraction.
Arabica or Blend – which espresso suits your portafilter machine?
100 % Arabica is suited for anyone who drinks espresso neat and values variety-typical aromas: floral notes and chocolaty depth. The crema is finer, the body more elegant. A blend with 10 to 20 % Robusta sets different accents: denser crema, more intensity, more power. For cappuccino and latte macchiato an advantage – the espresso holds its own against the milk. SAMYJU offers both philosophies: delicate Arabica espressi and powerful, crema-rich blends.
What sets our espressi apart
SCA 80+
Every batch is assessed according to the SCA cupping protocol – only speciality-grade coffee is included in the range.
Roast
Medium-dark roasted – optimised for 9 bar extraction, stable crema and full aromas.
Roast-fresh
Shipped within a few days after the appropriate resting period.
Transparent origin
Farm, region, processing – full traceability of every bean.
How to recognise outstanding espresso
Three features tell you whether the extraction is right: a dense, hazelnut-brown crema with fine texture. A balanced flavour profile with noticeable sweetness, lively acidity and controlled bitterness. And a velvety mouthfeel that lingers in the finish. The aromas result from origin, processing and roast: chocolate, nut, caramel, berry or citrus – at SAMYJU we define a specific aroma profile for every roast.
Frequently Asked Questions about Espresso for Portafilter Machines
Freshly roasted espresso beans with a medium-dark roast profile. Both pure Arabica and blends with a Robusta component work – depending on your preference for crema, intensity and aroma.
Fine, between fine sand and powdered sugar. The extraction time provides guidance: 25 to 30 seconds for a double espresso (36–40 ml from 18–20 g of ground coffee). If it flows too fast, grind finer. Too slow: grind coarser.
Common causes: beans that are too old (crema needs CO₂), grind size too coarse, incorrect tamping pressure or brew temperature too low. Fresh espresso beans and a correct grind solve the problem in most cases.
For a double espresso (standard): 18 to 20 grams of ground coffee. The brew ratio is 1:2 – meaning 18 g coffee for approximately 36 ml espresso. The exact amount varies depending on the basket size.
Medium-dark. This roast offers the best balance of sweetness, body and roast aromas for extraction under 9 bar pressure. Too light roasts produce too much acidity, too dark ones dominant bitter notes.