The Presso can produce some amazing shots of espresso. And just like every espresso machine on the market it can also produce some sad shots too. One of the biggest reasons for PPPP (Piss Poor Presso Performance) is bad beans.
What makes a bean bad? Mostly it’s not actually the beans fault it’s what we do to it after its been picked. Roasting like so many of the finer things in life is both an art and a science. You need to get it right if you hope to get the most out of your green coffee beans. However, in most cases it actually is not the roasting that lets your espresso down it’s when it was roasted. Real Milk has a shelf life and we sure know when it has past its best before date. Roasted Coffee is just the same–they just don’t curdle and give off that oh my gosh I have to chuck this out smell. Now I could keep going on about how to grind and to only grind what you are going to use right away but I am going to stop here and pass this blog over to the man behind sourcing our first Presso fresh roasted bean offering in the USA–raise your espresso glasses and put your hands together for our mate Slavko–affectionately known as KOH.