
Adjusting your bean-to-cup machine: improve beans, grind size and taste
Many bean-to-cup machines can make noticeably better espresso when coffee beans, grind size and water quantity work together.

Many bean-to-cup machines can make noticeably better espresso when coffee beans, grind size and water quantity work together.
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Air, light, heat and moisture cause flavour loss. Correct storage makes a big difference in daily use.
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Cappuccino needs espresso with enough body. Coffees that are too mild quickly disappear in the milk.
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Crema looks good, but also indicates freshness, roast and preparation. Still, it should not be judged in isolation.
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Ristretto, espresso and lungo often use the same amount of coffee but different amounts of water. This changes body, bitterness and aroma.
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Limescale is one of the most common reasons for poor espresso. Regular care protects taste, crema and the machine.
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Decaffeinated coffee does not have to be thin or boring. Roast, freshness and suitable preparation are crucial.
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Ground coffee is practical, but the grind must suit the brewing method. Otherwise coffee can quickly become bitter, sour or flat.
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Capsules and E.S.E. pods are convenient but work differently. The differences involve system, choice, waste and the espresso experience.
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Italian espresso rarely relies on a single coffee bean. What matters is the blend of Arabica, Robusta, roast and preparation.
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Faber offers different pod machines for different daily routines. This comparison helps you choose between compactness, robustness and striking design.
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E.S.E. pods are simple, but details still matter. Water, temperature, machine and pod selection can bring out much more flavour.
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