Why whole beans instead of ground coffee?
A fully automatic machine is built to grind every cup fresh. That is its biggest advantage: coffee loses its aroma very quickly once it is ground. Whole beans protect the oils and aromatic compounds inside until the grinder releases them right before brewing.
Pre-ground coffee therefore usually tastes flatter and more bitter in a bean-to-cup machine. Whole beans also let you adjust the grind to your machine, which is impossible with ready-made powder.
Roast and oiliness: what matters
For a fully automatic machine, choose beans that are roasted carefully and evenly. Very dark beans with a shiny, oily surface can stick together in the hopper, feed poorly into the grinder and leave residue over time. Ideally, look for beans with a rather matt surface and a balanced roast profile.
At Dersut in Conegliano, coffee is roasted in two stages: a pre-roast at 150 °C, then the main roast at 210 to 220 °C, followed by air cooling. Electronic colour sorting then checks every single bean. The result is an even roast that runs reliably in a bean-to-cup machine.
- Buy whole beans in a pack that reseals well
- Look for an even roast colour without a heavy oily film
- Choose espresso blends designed for crema and body
- Open one pack at a time rather than several at once
Setting the right grind
For espresso from a fully automatic machine, a medium-fine to fine grind is recommended. If it is too coarse, the water runs through too fast: the espresso turns thin, sour and has hardly any crema. If it is too fine, extraction takes too long and the coffee tastes bitter.
On most machines, change the grind only while the grinder is running and always in small steps. After each change, brew two or three cups before judging the taste. A useful benchmark: a single espresso of about 25 to 30 ml should take roughly 20 to 30 seconds.
Do not forget cleaning and care
Even the best beans will not taste good if the brewing unit and pipes are dirty. Old coffee oils turn rancid and give every espresso an unpleasant note. Follow your manufacturer’s cleaning and descaling programmes and rinse the brewing unit under clean water regularly if it is removable.
Only fill the hopper with as many beans as you will use in a few days, and close the pack tightly afterwards. Store the rest somewhere cool, dry and dark. This keeps the aroma intact for longer and the hopper clean.
Which Dersut blend suits your machine?
Both Dersut blends work well in fully automatic machines, but they differ in character. Dersut Optimum Rosso is the all-rounder: a blend of popular Arabica and Robusta varieties with long-lasting crema, balanced body, notes of cocoa and pastry, low acidity and a long finish. With intensity 4 out of 5, it shines as a straight espresso and in a cappuccino or latte macchiato.
Dersut Domus Marrone is the bolder choice at intensity 5 out of 5. It offers a very intense aroma, round body, a hint of baked goods and a finish of dried fruit. If you like your espresso full-bodied and strong, this is the one.
FAQ
Can I use any espresso beans in a fully automatic machine?
In principle yes, but very oily, extremely dark roasts can clog the grinder. Evenly roasted espresso blends are the safer choice.
What grind setting is right for a bean-to-cup machine?
Medium-fine to fine. Adjust it in small steps and test two or three cups after each change.
How long do opened coffee beans keep?
Ideally, use an opened pack within a few weeks. Closed tightly and stored cool, dry and dark, the aroma lasts longest.
Optimum or Domus for milk drinks?
For cappuccino and latte macchiato, Optimum Rosso is ideal thanks to its crema and cocoa notes. If you want a very strong taste even with milk, go for Domus Marrone.
