GÜNTER House Blend Espresso

Our tips for preparation with a portafilter machine

To obtain a balanced espresso shot (double shot), we recommend the following parameters for preparation:

E61 brew groups

• Dose (In): 18.0 g coffee grounds
• Yield (Out): 38.0 g espresso in the cup
• Extraction time: 25 - 30 seconds
• Water temperature: 94 °C

Entry-level machines (e.g. DeLonghi Dedica)

• Dose (In): 11.0 g coffee grounds
• Yield (Out): 30.0 g espresso in the cup
• Extraction time: 21 - 24 seconds
• Water temperature: not adjustable

Entry-level machine with extra portafilter

• Dose (In): 16.5 g coffee grounds
• Yield (Out): 40.0 g espresso in the cup
• Extraction time: 25 - 28 seconds
• Water temperature: not adjustable

Note: These are guidelines for preparation with a portafilter machine to approach the ideal coffee taste. You can find precise information on how to best prepare your espresso in our blog post "How to prepare espresso correctly". Further information can be found in our articles on solutions for overly sour espresso, bitter espresso or dialing in your coffee grinder.

Our signature blend Günter is a light roasted, fruity-sweet espresso blend with chocolatey-nutty notes and a particularly long-lasting, creamy mouthfeel. Friends of stronger filter coffees will also get their money's worth with this blend.

We keep developing this roast every year. In the most recent version we have chosen green coffees from three countries. These include Brazil, Ethiopia, and Guatemala. At 50%, the Arabica variety Mundo Novo from Fazenda Matao in the Mococa region, Brazil, has the largest share. With its nutty aromas and creamy texture, it forms the basis for our Günter. We buy this green coffee directly from Niklas and Luis, who bring high-quality beans to Europe with their company Ocafi.

Luis and his family cultivate coffee on a total of five farms in the Mogiana region. Together with Niklas, he exports the beans from his farms and farmer friends directly, including the green coffees from Fazenda Mangaratiba. The farm is run by Marco Guardabaxo and Marciano de Jesus. The latter lives with his family on the property, where different varieties of coffee are grown between 790 and 940 metres above sea level.

A further 25 % of the Günter comes from Guatemala. The beans, called Huehuetenango, come from the Asociación de Productores de Café Diferenciados y Especiales de Guatemala. The association of around 665 small producers from various coffee-growing regions sees itself as a knowledge broker. The organisation passes on know-how about coffee cultivation and promotes social projects that focus on nutrition, education and technical services, such as professional analyses of cultivation soils. The green coffee is washed and processed and brings a slightly fruity flavour to our blend. A sweetness reminiscent of acacia honey provides a pleasant aftertaste.

The balanced sweetness and light fruity notes in our Günter are provided by 25% Ethiopian coffee. This comes from over 750 small farms around the village of Werka, where Faysel Abdosh runs the Gara Kogne washing station. The coffee is grown at an altitude of 1950 to 2150 metres in the Nensebo region and is processed naturally. Ethiopian landraces are cultivated, which have a lovely fruity flavour.