Manual Vibiemme Vibiemme Double Domobar version 3 (page 43 of 74) (English)

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dark and oily beans are almost always over-roasted for most any coffee making method, especially espresso.

There are exceptions, but they are rare. If you like the taste that dark-roasted coffee gives then that is ﬁne, but

give yourself the opportunity to experience the taste of properly roasted coffee which should only exhibit a

few drops if oil here and there and have a dark oak or mahogany color to them. If there is a rule about roasting

and espresso, we can say that the darker the beans, the less they will taste like coffee and the more they will

taste of the roast alone. Additionally, if we risk generalizing once again, the darker the roast the more bitter

the espresso.

Coffee Storage

If you are in a situation where you need to store beans for more than a week or ten days, the best solution

is as follows:

Divide the coffee into a number of two-day or three-day portions. Place these in glass canning jars of a

volume that allows each jar to be ﬁlled as fully as possible so that as much air as possible is displaced by the

presence of the beans. Seal the jars tightly (vacuum packing is not necessary) and place them in your freezer.

Remove one jar the evening before you need more coffee in order to allow them to come up to room tempera-

ture before being opened. This eliminates condensation on the beans.

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Vibiemme Vibiemme Double Domobar version 3 Manual

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