Espresso Guide: How to perfectly prepare nymo coffee
Our Choc the Bean is made for espresso — a 70/30 blend of Arabica and Robusta with natural chocolate notes that fully develop in the cup. Here's how to get the most out of it.
The Basic Parameters
Grind Size For espresso, you need a fine grind — finer than sand, coarser than powder. The right spot depends on your grinder. Start coarse and work your way finer until extraction takes 25–30 seconds.
Dose We recommend 18–20g of ground coffee for a double espresso. A single shot with 9–10g is possible but offers less room for fine-tuning.
Water Volume Goal: 36–40g of liquid espresso in the glass (Brew Ratio approx. 1:2). Less results in a more concentrated Ristretto, more in a longer Lungo.
Water Temperature 92–94°C are ideal for our blend. Too hot makes the coffee bitter, too cold makes it taste sour.
Extraction Ideal extraction time: 25–30 seconds from the first drop to stopping. If the espresso runs through too quickly, set the grind finer. Too slow: coarser.
Tamper Pressure
Tamp evenly with approx. 15–20 kg of pressure — consistency is more important than the exact number. Crooked tamp = uneven extraction = bitter edge, sour center.
What to Expect in the Cup
Well-extracted, Choc the Bean shows a dense, reddish-brown crema, chocolate and cocoa notes on the finish, full body due to the Robusta content without bitterness, and a long, round aftertaste.
Milk Drinks
Due to its natural chocolate notes, Choc the Bean is excellent for cappuccino (the coffee holds up well against milk foam), flat white (little milk, strong coffee character), and latte macchiato (the chocolate notes harmonize perfectly with whole milk). For milk drinks, set the grind slightly coarser than for pure espresso.
Common Mistakes — and How to Avoid Them
Espresso tastes bitter Cause: Over-extraction or water too hot. Set the grind slightly coarser and/or lower the temperature to 91–92°C.
Espresso tastes sour or watery Cause: Under-extraction. Grind finer, increase dose, or raise water temperature to 93–94°C.
No crema Most common cause: Coffee is too old. Check roast date — espresso tastes best between 7 and 21 days after roasting. Coffee that sits longer loses CO₂ and thus the crema.
Storage
Store coffee best in an airtight container, cool and dark — not in the refrigerator (humidity). Our bags have an aroma protection valve; as long as the bag has not been opened, no additional canister is needed.
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