Product and Quality
Arabica represents 70% of world production and is characterized by a sweet, aromatic, and slightly acidic taste. Robusta is stronger, more bitter, and contains twice the caffeine content.
Coffee should be stored in an airtight container, in a dark place, at room temperature (18-22°C). Never store it in the fridge or freezer—moisture and odors will irreparably damage the aroma profile.
Oxygen is the number one enemy: once opened, coffee begins to lose its organoleptic properties. Our bags feature a one-way valve that allows CO2 to escape without letting oxygen in.
Roaster's Tip: Consume within 30 days of opening for the best flavor experience. Whole beans preserve freshness significantly longer than pre-ground coffee.
Coffee reaches its flavor peak between 7 and 30 days after roasting. We roast to order and ship within 48 hours to ensure you receive it at its best.
Freshness Timeline:
- 0-7 days: Degassing period—wait for espresso use.
- 7-30 days: OPTIMAL PERIOD—peak aromatic expression.
- 30-60 days: Good—loses about 20-30% of aromatics.
- Over 90 days: Not recommended for specialty grade brewing.
Brewing Guide
ESPRESSO: FINE (powder sugar texture). Extraction: 25-30 sec.
MOKA POT: MEDIUM-FINE (table salt). Do not tamp the coffee.
FRENCH PRESS: COARSE (sea salt). 4-minute steep time.
V60/FILTER: MEDIUM (granulated sugar). 2.5-3.5 min brew time.
COLD BREW: VERY COARSE. 12-24 hour infusion.
ESPRESSO: 18-20g for a double shot (1:2 ratio).
MOKA: 6-7g per cup. Fill the basket to the brim without pressing.
FRENCH PRESS: 60-65g per liter of water.
V60: 15-18g per 250ml (1:15 ratio).
PRO TIP: Always use a digital scale for consistency!
IDEAL TEMP: 92-96°C (198-205°F)
- Below 88°C: Under-extraction (sour, thin).
- 92-96°C: OPTIMAL for specialty coffee.
- Above 96°C: Over-extraction (bitter, burnt).
COMMON ERROR: Using boiling water (100°C) burns the delicate oils.
Always grind on demand. Ground coffee loses 60% of its aroma within 15 minutes. Grinding increases the surface area exposed to oxygen by 10,000 times, accelerating oxidation instantly.
Roasting & Process
We use the artisanal drum roasting method (14-18 min). We carefully monitor every stage—drying, Maillard reaction, First Crack, and development—to craft a unique profile for every origin.
LIGHT: High acidity, floral, fruity. Best for Filter/V60.
MEDIUM: Balanced, chocolate, and caramel notes. Versatile.
DARK: Low acidity, full body, cocoa, and spice notes. Best for Espresso.
Through Direct Trade: we build direct relationships with farmers, travel to origins, and select only Specialty Grade (>83 SCA) lots via professional cupping sessions.
Orders & Shipping
Italy: 2-5 business days. EU: 5-8 business days. We roast and ship within 48 hours of your order.
YES! FREE shipping on orders over €20 in Italy. EU shipping rates are calculated at checkout.
SÌ! Come visit us in Codigoro (FE). You can pick up your order for free and enjoy a complimentary tasting. Book your visit at info@santoscaffesnc.it.
