Which coffee should I choose?

Which coffee should you choose? Equipment first, then taste

The quiz above matches a coffee in five questions, but the rule behind it is simple. Two things decide which coffee to choose: how you brew and what you like in the cup. Your equipment sets the roast level, and your taste points to a specific coffee. We roast every one of them ourselves in Pławęcino near Kołobrzeg, two to four times a week.

Coffee for an espresso machine, moka pot and pour-over

Bean-to-cup machine. Medium and dark roasts work best, often Brazilian blends. They give a thick crema, a chocolate taste and hold up well with milk. See coffee for bean-to-cup machines.

Espresso machine. This is where you have the widest choice, from classic blends to medium-roast single origins. You set the grind and dose yourself, so you can reach for coffees with brighter acidity. See espresso coffee.

Moka pot. Medium roasts with a chocolate and nutty profile suit it best. Very light roasts come out sour in a moka pot. See coffee for moka pots.

Pour-over: V60, drip, Chemex, AeroPress. Light roasts win here. Pour-over brings out fruit, citrus and floral notes that a dark roast would hide. See filter coffee and our light roasts.

Light, medium or dark roast?

A light roast keeps the most of the coffee’s origin: fruit, acidity, tea-like notes. It is a coffee for pour-over. A medium roast balances sweetness and acidity and suits most equipment. A dark roast means chocolate, nuts, bitterness and less acidity, the classic espresso and bean-to-cup coffee.

Gentle or bright acidity?

Acidity in coffee does not mean it has gone off. It is a fruity freshness, like in an apple or a redcurrant. If you do not enjoy it or have a sensitive stomach, choose medium and dark roasts from Brazil, India or Peru. You will find them in our low-acidity coffees.

With milk or black?

Milk softens the taste, so for a latte or cappuccino choose coffees with a full body and a chocolate or nutty profile. They come through the milk instead of disappearing in it. If you drink pour-over with milk, pick a light roast with a chocolate note. Black coffee can be lighter, because that is when you taste every nuance.

Freshness matters more than the brand

Even the best coffee loses aroma with every week after roasting. On the bag, look for the roast date, not just the best-before date, which is often set a year or two ahead. We roast two to four times a week and ship a few days after roasting. See our freshly roasted coffee, and if you avoid caffeine, our decaf coffee.