The perfect espresso

The perfect espresso should have a gorgeous hazelnut-brown crema on top that’s subtle and dense. You should be able to put a spoon through the crema and it immediately reform as a layer afterwards.

Espresso crema is created from oils, proteins and carbon dioxide, and the fresher your coffee beans the denser your crema.

Robusta blends give you a more consistent crema than Arabica blends as there are more oils in the beans.

To make a great espresso the first thing to think about is the grinding.

A great espresso depends on how you set the coffee grinder because coffee beans aren’t all the same and they change over time inside the grinder’s bean container.

The second thing to think about when making a good espresso is how you compress the ground coffee, also known as tamping.

Tamping forms the coffee powder into an almost compact block, meaning it creates resistance to the flow of hot water that comes from the machine.

Your coffee powder should not completely fill the portafilter and there should be a gap between the surface of the coffee and the filter spout. Tamping the coffee correctly also ensures that the coffee does not loosen up as the water passes through.

A special implement called a tamper should be used to compress your coffee (link to tamper product)

As it forms 95% of an espresso coffee, water is a key ingredient when preparing a cup of coffee.  You can get amazingly creamy coffees with gorgeous aromas if you use mineral-rich water.

So, after all that, here’s our recipe for the perfect espresso:

  • 7-12 gr. coffee beans (well roasted and ground)
  • 25-35 ml. water (not too soft)
  • Around 20 kg. tamper pressure
  • 9 bar pressure
  • 85°C-95°C water temperature
  • 20-30 seconds of pressure time

It is from a story of passion that our blends are born

  • Silver

    Blend 100% Arabica Coffee

    Origin: Cental and South America
    Roasting profile: Medium-Dark
    Availability: Bags of 1 Kg

    Thanks to a very careful selection of Arabica coffees from the best plantations in Central and South America, we have been able to obtain a gourmet coffee with a balanced and particularly delicate taste, with a low caffeine and fat content. In the cup the cream is fine and shiny, the soft aromas and a pleasantly balanced acidity give this blend an extraordinary elegance and refinement

  • Top Quality

    Blend 95% Arabica Coffee – 5% Robusta Coffee

    Origin: Cental and South America, India
    Roasting profile: Medium-Dark
    Availability: Bags of 1 Kg

    Top Quality is the result of a scrupulous blending of the best raw coffees from Central and South America. Characterized by the high content of different qualities of Arabica coffee and with a small and selected composition of fine Indian Robusta, on the palate it has a soft and, at the same time, a bit more decisive taste, with a glossy and compact crema. It is a product that manages to meet the needs of true coffeehouse professional Baristas.

  • Martin

    Blend 80% Arabica Coffee – 20% Robusta Coffee
    Central and South America
    Africa, India
    Roasting profile: Medium-Dark
    Bags of 1 Kg.
    The perfect balance between the precious Brazilian and African Arabica with the Robusta from the best Indian plantations. The result is a perfectly balanced coffee, medium-bodied and with a fine and persistent crema. The palate will captivate its sweetness, accompanied by delicate floral notes and a hint of toasted hazelnuts.

  • Kaffee Cream

    Blend 80% Arabica Coffee – 20% Robusta Coffee

    Origin: Central and South America India, Africa
    Roasting profile: Medium-Light
    Availability: Bags of 1 Kg

    This is the result of a bet, where Varesina Caffè has the ability to adapt to the needs of its customers; thus was born Kaffee Cream, a blend created specifically for the Northern European markets. The particular light roasting enhances its sweetness. In the cup it has a blonde color and a consistent cream with a soft taste. A mixture for those markets where the typical long extraction is looked for.


  • Plata

    Blend 60% Arabica Coffee – 40% Robusta Coffee

    Origin:Brasil, India
    Roasting profile: Medium-Dark
    Availability:Bags of 1 Kg

    Plata is the result of the combination of the most refined South American Arabica coffees and the best oriental Robusta coffees, including the precious Indians. The high percentage of Robusta coffee guarantees a thick and compact crema; the aromatic profile has a slight initial acidity and it is completed with a finish rich in cocoa and chocolate aromas. On the palate it is particularly full-bodied and it is dedicated to those looking for a full and decisive taste in coffee

  • Junior

    Blend 50% Arabica Coffee – 50% Robusta Coffee

    Origin: Brazil, India, Africa
    Roasting profile: Medium-Dark
    Availability: Bags of 1 Kg

    The union between excellent Arabica and Robusta coffees has enabled us to obtain this blend with a particularly intense taste and with delicate notes of cocoa and bitter chocolate. The cream, with its typical dark brown color, is thick and compact. The decidedly structured body gives us a full and decisive taste.