At DNA Coffee, we believe that brewing coffee isn’t just a morning routine—it’s a biological necessity. But what exactly goes into making that perfect, syrupy, gold-topped shot of espresso? It’s a delicate balance of chemistry and craft.

The Golden Trio: Grind, Temp, and Time To get the “DNA” of the bean right, you need to master three variables:

  1. The Grind: It must be fine, like powdered sugar. Too coarse, and your coffee will be watery; too fine, and it will taste burnt.

  2. The Temperature: Ideally between 90°C and 96°C. This is the sweet spot for extracting flavors without scalding the grounds.

  3. The Pressure: 9 bars of pressure is the industry standard to force water through the coffee puck, creating that beautiful crema.

Why It Matters When you sip an espresso from DNA Coffee, you aren’t just drinking caffeine. You are experiencing the peak extraction of the bean’s origin. Whether it’s the fruity notes of an Ethiopian heirloom or the chocolatey depth of a Brazilian roast, the espresso shot is the purest expression of the bean’s identity.

Pro Tip: Always warm your cup before pulling a shot. A cold cup can shock the espresso and kill the aroma instantly!