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An espresso provides the necessary energy boost in the morning or between meals. But it also has to taste good. Treat yourself to your very own personal break and discover our exquisite varieties. You can choose between fruity & complex, Balanced & sweet or dark & full-bodied – whatever your personal taste. Buy espresso now and enjoy espresso roasted in Vienna with every single sip!
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Süssen Arabica Bio Kaffee kaufen aus Indien
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India is better known for Robusta beans from the lowlands. The exquisite cup profile of this organic Arabica coffee from the Kerala region, grown in the highlands, is all the more pleasing. The democratically organized Plantrich cooperative has been producing coffee and numerous other organic agricultural products such as spices, herbs, fruits, and cocoa on these fertile soils for 40 years. In addition to organic farming and direct marketing of the products, the promotion of female producers is a central element of the cooperative. The medium roast delivers a complex interplay of caramelized sweetness and berry acidity in the cup. We are delighted to have this exciting, sustainably grown, and ethically traded coffee in our range.

AT-BIO-301 certified

Region: Keezhanthoor, Kerala

Producer: Mass & Plantrich Agri Tech

Cultivation altitude: 1500m

Variety: S 795

Condition: Washed

Preparation recommendation: portafilter machine, moka pot, fully automatic machine

Best Taste Recommendation: 3 - 16 weeks after roasting (best before - 1 year)

Body: 3/5

Fruit: 3/5

Flavor profile:

  • gooseberry
  • Brioche
  • cocoa
  • caramel

India - Plantrich AA ORGANIC / Espresso

from €11.90

Buy espresso from Süssmund Kaffee

Beste Espresso Bohnen kaufen von Süssmund

The espresso for true connoisseurs

True coffee lovers only settle for the best, and true espresso fans know what really matters: choosing the right beans. The selection in the open market usually leaves much to be desired. With us, however, you'll find a wide range of different espressos. We offer roasts from light to dark and rely on sustainably grown coffee beans, traded directly whenever possible. We roast them fresh every week in our own drum roaster. You'll taste this commitment to quality with every single sip of your espresso.

If you're more of a fruity type who appreciates complex aromas and variety, we recommend our light roast. Our Chelbessa Organic Espresso from Ethiopia has a unique aroma with fruity notes. Our medium roast espressos offer the perfect balance between sweetness, acidity, roasted notes, and body. The flavor spectrum ranges from spices and exotic fruits to chocolate and nuts. Discover our Dolce Cerrado from Brazil or Oaxaca Organic from Mexico. Our dark roasts are particularly low in acid. They have a pronounced roasted aroma and offer flavors of dark chocolate, caramel, and roasted nuts. Our customers love our traditional espresso varieties, such as Montecristo Organic from Nicaragua or our Nocciola Organic Blend. We encourage you to try them out and find the perfect espresso for your coffee enjoyment.

Espresso kaufen von der Kaffeerösterei Süssmund

The origin of espresso

As the name suggests, espresso was invented in Italy at the end of the 19th century. At that time, Naples and Milan were considered the centers of coffee culture. But a merchant from Naples found that preparing the traditional coffee took far too long. So he collaborated with the Milanese engineer Luigi Bezzera and tinkered with him on a new preparation method. The two Italians ultimately developed the first espresso machine, which used high-pressure steam to force finely ground coffee in just 30 seconds. Shortly after 1900, this new preparation method conquered Milanese restaurants and from there, the entire world. Espresso and portafilter machines are still produced in Milan today under the Bezzera name.

In Italy, the classic espresso is simply called “caffè.” But this hot drink can be enhanced in many ways with milk and other ingredients. A popular example is the classic cappuccino with foamed milk. Traditionally, the ratio of coffee, milk, and milk foam should be equal. The Viennese Melange, on the other hand, is traditionally prepared with a slightly longer espresso (35-40 ml), more milk, and less milk foam. Espresso also serves as the base for a long shot of espresso and a little hot water, ideally served separately or diluted with it after the espresso has been made. Other popular drinks are cortado, flat white, latte macchiato, and café au lait, which are also based on espresso. As you can see, you can create so many different dishes with espresso. This hot drink is definitely not boring.

Frequently Asked Questions

What defines a good espresso?

A simple espresso consists of approximately 25-30 ml of water and 8-9 g of coffee. More water or less coffee would negatively affect the flavor. The run-time, or extraction time, should be around 25 seconds (+/- 3 seconds). If the espresso runs faster, it's a sign of under-extraction. If it runs slower, it's a sign of over-extraction.
The crema is more of a visual quality criterion than a taste criterion. It contains a particularly high amount of CO2, which is why the crema tastes quite bitter. Nevertheless, a cohesive, albeit thin, crema is a criterion for a good espresso.

How do espresso beans and filter coffee beans differ?

The difference lies in the roasting level. Filter coffee beans are roasted for a shorter time and are developed for a shorter period than espresso beans. Development time in coffee roasting refers to the time from the first crack at around 200°C until the end of the roast. Our filter coffees are roasted for approximately 10 minutes, depending on the roast quantity, and are developed for 1:30 to 2:00 of that time. Espresso beans, on the other hand, are roasted for around 14 to 17 minutes, and are developed for between 2:30 and 4 minutes.
Due to the different roasting times, the final temperature and color of the coffee beans also vary. Filter coffee beans are therefore somewhat lighter than espresso beans. It's worth noting that some coffee roasters don't differentiate between roasts for filter coffee and espresso, opting for an omni-roast approach, meaning one roast profile for all preparation methods. We have chosen to adapt our roast profiles to the preparation method and taste preferences of our customers.

Do espresso beans have more caffeine than filter coffee beans?

No, the caffeine content is not influenced by the roasting time or the roasting profile. The caffeine content varies depending on the coffee variety. The Arabica varieties, which grow at elevations of around 800 m and above, have approximately the same amount of caffeine (1.2%-1.5%), although there are differences within this variety. The Canephora plants – also called Robusta – growing in lowlands below 1000 m, on the other hand, have twice as much caffeine as the Arabica plants (2.2%-3%). This is because the coffee bushes in the lowlands are better protected against pests thanks to their higher caffeine content.
In addition to the coffee variety, the caffeine content also varies depending on the preparation method. For example, while more caffeine is extracted from the coffee bean when preparing an espresso at 9 bar pressure than with filter coffee, you consume a much smaller amount. Therefore, you consume less caffeine with an espresso than with a cup of filter coffee.