Coffee Blog
What Is Crema and Why Does it Matter?
If you’ve ever pulled a shot and noticed a beautiful caramel-coloured layer sitting on top, that’s crema – one of the most recognisable signs of a freshly made espresso. But what actually is crema? Let’s break it down so you can understand what it means for your home espresso. What is crema? Crema is the layer that forms on top of a shot of espresso. It’s created when hot water under pressure meets freshly ground coffee, which releases CO₂ and natural oils that then emulsify and rise to the surface. Think of it like the first impression of your espresso – a sign your beans are fresh and your extraction is working. Why does crema matter? It's a sign of freshness Coffee that has been recently roasted and rested naturally produces more crema because it holds more CO₂. If your beans are very old or stale, crema tends to be thin or disappear quickly. It tells you how your extraction is going Crema can help diagnose what’s happening during your shot, like a little window into your technique. Thick, dark crema: grind may be too fine (over-extraction)Pale, bubbly crema: grind may be too coarse (under-extraction)No crema: beans may be stale or machine pressure too low You don’t need to obsess over it, but it’s a useful indicator when dialling in. It adds texture and aroma Crema carries the aromatic oils that give a shot of espresso its deep, complex smell. It also adds a silky mouthfeel on the first sip, helping your espresso feel rounder and richer. It contributes to the overall flavour Here’s the surprising part: crema isn’t where the sweetest flavours live. In fact, it can be a little bitter. But crema helps: Stabilise the espresso Add body Carry aromas Create that espresso experience you expect from a cafe So while crema isn’t the sole indicator of flavour, it contributes to the overall experience. What affects crema? Your roast level Medium to medium-dark roasts (like Smooth Medium and Rich Strong) will have a balanced crema. Very dark roasts will have thinner, darker crema and very light roasts will have a pale, finer crema. Your machine pressure Home machines produce crema differently than commercial machines. Because our beans are roasted specifically for home machine pressure levels, you'll naturally get a more stable, reliable crema. Your grind size Too coarse will mean a weak crema, while too fine will yield a dark, thick crema, but have a bitter taste. We're aiming for just right: a warm golden crema with balanced flavour. Roast date of your beans If your crema suddenly disappears, your beans may simply be past their peak. How to get better crema at home Use beans made for home espresso Coffee roasted for commercial machines doesn’t extract the same way at home. Both of our blends are tailored for home machine pressure, meaning easier crema and smoother results. Dial in your grind Start fine and adjust until you hit a 25–30 second extraction. See our guide on how to perfect your espresso at home. Keep your machine clean Old coffee oils can affect crema formation. Wipe your basket, purge your steam wand, and backflush regularly. While it’s not the only measure of good espresso, crema is a beautiful sign your beans, grind, and machine are working together. And when you’re using blends roasted specifically for home machines – like Smooth Medium and Rich Strong – getting that velvety, golden layer becomes much easier. Ready for better results at home? You can find The Espresso Club™ at your local Woolworths or shop online anytime. Shop Coffee
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How to Perfect Your Espresso at Home
When it comes to making great coffee at home, it’s not just about the beans: it’s about how you brew them. The secret to cafe-quality espresso at home lies in understanding a few key variables: grind size, dose, yield, and temperature. Once you learn to control these, you can fine-tune your coffee to taste exactly the way you like it – smooth, balanced, and full of flavour. Grind Size Grind size is one of the biggest factors in how your espresso tastes. It controls how fast the water flows through the coffee and how much flavour is extracted. Too coarse: Water gushes through too quickly, leaving you with a weak, under-extracted shot. Too fine: Water struggles to pass through, leading to over-extraction – a bitter shot that lacks body and sweetness. Aim for: a fine, even grind that gives you a 25–30 second extraction time. Small adjustments here make a huge difference in flavour. Dose Your dose is the amount of ground coffee in your basket and it has a direct impact on balance and strength. Start by figuring out how much your basket holds. We recommend 18 grams as a great starting point, especially if you’re working with a new coffee. Once you’re comfortable, you can tweak slightly depending on your blend: Add 1–2g for lighter or medium roasts like Smooth Medium Blend Reduce by 1–2g for medium to darker roasts like Rich Strong Blend The goal is to find that sweet spot where your coffee feels full-bodied but not heavy. Yield Yield is how much espresso you get out of your shot. A simple rule of thumb is the 1:2 ratio – for every 18g of coffee in, aim for 36g of espresso out. You’ll want this to happen in around 25-30 seconds for balanced extraction. Using a small coffee scale can help remove the guesswork and if your shot runs too fast or too slow, adjust your grind size finer or coarser until you hit your target. This process is called dialling in, and it’s how baristas fine-tune flavour day after day. Temperature Temperature plays a subtle but powerful role in your espresso. Too hot: The coffee can taste burnt or ashy.Too cool: It can taste weak, sour, or under-extracted. As a guide: For dark roasts, aim for around 90°C – they extract easily. For medium roasts, go slightly higher – around 93°C – to bring out sweeter, more delicate notes. A small temperature adjustment can completely change the balance of your cup. Bringing It All Together Once you understand these four variables – grind size, dose, yield, and temperature – you’re no longer guessing, you’re in control. Because great coffee should be something everyone should be able to make at home. Shop Coffee
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De'Longhi Opera Coffee Machine Review
If you’re looking for a home espresso machine that helps you grow your barista skills without overcomplicating things, the De'Longhi La Specialista Opera is a solid choice. At $849, it sits comfortably in the mid-range category – offering structure where you need it and flexibility where you want it. Here’s our honest take after putting it through its paces. Who It’s For The De'Longhi Opera is ideal for home brewers who want to: Level up from a pod or fully automatic machine Learn hands-on espresso skills Experiment with grind and dose Enjoy cafe-style coffee at home without spending thousands It's a great intermediate machine that helps you build confidence and consistency. Design & Build The De'Longhi Opera is sleek, compact, and clearly designed for home users who want something approachable but capable. It gives you the satisfaction of a typical espresso workflow – grind, dose, tamp, extract – with some clever automations, and without feeling intimidating. It’s a machine that looks at home on a kitchen bench but still delivers a professional-feeling experience. Performance This is where the Opera shines. It’s intuitive enough for beginners but gives home baristas room to develop their skills. You can fine-tune your grind, dose, and extraction to get cafe-quality results – especially when paired with beans roasted for home machines, like our Smooth Medium and Rich Strong blends. The pressure and temperature control are consistent, which makes it easier to learn how small changes affect your shot. Things to Keep in Mind Every machine has its quirks, and this one’s no different. 1) The Bean Hopper The bean hopper isn’t removable, which means cleaning or swapping beans can be a little awkward. If you like to switch between blends regularly (say, Smooth Medium in the morning and Rich Strong in the afternoon), it’s something to consider. 2) The Portafilter Size The portafilter is 51mm, not the standard 58mm you’ll find on other machines. That means some of your existing accessories – tampers, dosing rings, or distribution tools – might not fit. Not a dealbreaker, but worth knowing before you buy. The Verdict At $849, the De'Longhi Opera delivers excellent value for what it offers – structure, freedom, and reliability. If you’re ready to grow your home barista skills and want a machine that will grow with you, this one’s worth a serious look. Hopefully this helps! And if you're in need of more beans - you know what to do... Shop Coffee
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Under-Extraction vs Over-Extraction vs Just Right
If you’ve ever sipped a coffee made at home that felt too sour or too bitter, chances are it wasn’t your machine – it was the extraction. We roast our beans to make home brewing easier; but even with beans roasted for home machines, small changes in grind, timing, or tamping can shift your coffee from delicious to bitter!. What is extraction? Extraction is simply how much of the coffee’s flavour is pulled out by water as it passes through the grounds. Under-extracted → not enough flavour is drawn out Over-extracted → too much is drawn out Just right → balanced, smooth, and satisfying A Closer Look At Under-Extraction What it tastes like: Sour, tangy, or sharp Watery or thin in texture Sometimes salty or hollow Why it happens: Grind is too coarse Brew time is too short Water passes through too quickly How to fix it: Try a finer grind Extend your extraction time Make sure you’re using enough coffee (around 18g for a double shot) A Closer Look At Over-Extraction What it tastes like: Bitter or burnt Harsh and dry on the finish Sometimes overly strong but unpleasant Why it happens: Grind is too fine Brew time is too long Water lingers too much in the puck How to fix it: Try a coarser grind Keep extractions under 30 seconds Check you’re not overdosing coffee into the basket So... What Should a Well Extracted Shot Look Like? What it tastes like: Balanced, smooth, and sweet Chocolate or caramel notes come through Pleasant acidity, no harshness How to get there: Aim for 18g coffee in, 36g out in 25–30 seconds Tamp evenly with steady pressure Use beans roasted for home machines (like ours!) for more forgiving, consistent results. Hopefully this helps! And if you're in need of more beans - you know what to do... Shop Coffee
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How To Brew The Perfect Stovetop Coffee
No espresso machine? No problem. Great coffee doesn’t have to be complicated, and our blends are crafted for a range of home brewing methods, including the classic stovetop/moka pot. This step-by-step guide will help you get the best out of your beans. Why Stovetop? The stovetop or moka pot is loved for its rich, espresso-like flavour, simple design, and timeless appeal. It produces a strong, aromatic cup that’s perfect for milk-based coffee or can be enjoyed black for a bold hit. Because it brews under pressure, it highlights the chocolate and caramel depth in our Rich Strong Blend, while highlighting the balance of our Smooth Medium Blend. Smooth Medium Blend Our recommended brewing ratio using our Smooth Medium Blend is 1:8 – this means, for every 10 grams of coffee, use around 80ml of water. A 3-cup moka pot typically uses 15g of coffee and 130ml of water. If you're using a larger 6-cup pot, use 30g of coffee and 260ml of water. Rich Strong Blend For our Rich Strong Blend, our recommended ratio for stovetop is 1:10 – this means, for every 10 grams of coffee, use around 100ml of water. For a 3-cup moka pot, this will be 15 grams of coffee coffee and 150ml of water. For a larger 6-cup pot, double the amounts to 30 grams of coffee and 300ml of water. What You’ll Need: A stovetop moka pot (3 or 6 cup is perfect for most homes) Coffee beans (we recommend Rich Strong for a bolder cup or Smooth Medium for balance) A grinder (or pre-ground coffee) Filtered water Step-by-step: 1. Fill the baseFill the bottom chamber of your moka pot with hot water up to the safety valve. Using pre-heated water helps reduce bitterness by keeping the coffee from overheating. 2. Add your coffeeFill the filter basket with ground coffee. Use a medium-fine grind – finer than filter coffee, but not as fine as espresso. Level it off with your finger, but don’t tamp it down. 3. Assemble and heatPop the filter basket into the base then screw the top and bottom chambers together carefully (watch for steam). Place the moka pot over medium heat with the lid open. 4. Watch and listenYou’ll hear a gentle gurgle as the coffee brews and fills the top chamber. When the stream turns golden and starts to sputter, remove from the heat. 5. Serve and enjoyPour straight into your cup. Drink it black for a bold, espresso-style cup, or add hot milk for a rich coffee at home. Pro Tips for Better Stovetop Coffee: Use beans that are roasted for home use Avoid overpacking: a flat fill is best Don’t walk away: stovetop brewing only takes a few minutes – timing matters Clean gently: rinse with warm water and dry well and skip soap to protect the flavour The Espresso Club™ Difference Many beans are roasted for commercial cafe machines. At The Espresso Club™, our blends are designed to extract beautifully in home setups, from espresso machines to moka pots. That means smoother flavour, less bitterness, and cafe-quality results at home.Shop at your local Woolworths, or shop online for delivery direct to your door.
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Which Coffee Blend is Right for You?
At The Espresso Club™ by Industry Beans, we roast specialty coffee for home espresso machines. That means every blend is designed to taste better under the lower pressure of real home setups. But which blend should you choose: Smooth Medium or Rich Strong? Let’s break it down so you can find the one that fits your taste, your machine, and your daily routine. Smooth Medium Blend If you love a smooth, balanced cup and prefer a medium roast, Smooth Medium is for you. Great for: Manual espresso (pump) machines Balanced and approachable coffee Why choose it: This blend gives a smooth cup with hints of mild chocolate and subtle nutty undertones. It’s the perfect everyday blend if you like an easy-drinking and satisfying cup. Rich Strong Blend If you like your coffee bold, rich, and full-bodied, Rich Strong will feel like home. Great for: Automatic-style coffee machines Full-bodied flavour Why choose it: Rich Strong Blend has a dominant chocolate base, complemented by a velvety caramel sweetness. Roasted to make the best coffee through home automatic espresso machines, stovetop, plunger and more. Which Blend Should You Choose? It really depends on your machine and your taste. Own a manual machine and love experimenting? Go for Smooth Medium. Have an automatic machine or want flexibility to brew in different ways? Rich Strong is your match. Still not sure? Try both: you might find one works for busy weekdays and one suits slower weekends. The Espresso Club™ Difference At The Espresso Club™, both Smooth Medium and Rich Strong are roasted for home espresso machines, so you get better flavour, easier extraction, and consistently satisfying coffee at home. Find both blends now at your local Woolworths, or shop online for delivery straight to your door. Find your nearest Woolworths Shop Online
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How to Brew Smooth Medium Blend
At The Espresso Club™, we created our Smooth Medium Blend for coffee lovers who value flavour, ritual, and a little bit of control over their brew. This blend gives you everything you need to make barista-quality coffee at home – your way. Here’s how to brew Smooth Medium to bring out its best, with tips for every setup. What is Smooth Medium? Smooth Medium is our most versatile blend, roasted specifically for pump espresso machines and home baristas who enjoy the hands-on process. Expect balanced body and sweetness, smooth chocolate and soft fruit notes, and a gentle acidity with a clean finish. It has excellent clarity in milk or on its own. Smooth Medium is ideal if you love experimenting with your espresso but want reliable, premium flavour in every cup. How to Brew Smooth Medium at Home 1. With a Manual (Pump) Espresso Machine This is where Smooth Medium shines, with hands-on control over your shot. Tips: Dose: 18g in, 36g out Brew time: 25 - 30 seconds Grind: Start with a medium-fine and adjust to taste Tamp with even pressure to extract balanced flavour Try it as a flat white, piccolo, or espresso – it’s a beautiful all-rounder 2. With a Moka Pot (Stovetop) Smooth Medium works wonderfully in stovetop brewing – delivering a rich, smooth cup with a subtle chocolate finish. Tips: Use a medium-fine grind Don't tamp the grounds Heat on medium and remove when you hear the sputter Enjoy black or with milk – it's balanced either way Brew it Your Way Whether you’re dialling in the perfect shot or just want a better morning coffee, our Smooth Medium Blend is designed to be flexible, forgiving, and full of flavour. It’s the blend for people who enjoy the process as much as the result. No pods. No guesswork. Just great coffee made for home.After something a bit bolder? Learn how to brew our Rich Strong Blend here. Find your nearest Woolworths Shop Online
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3 Signs You’re Tamping Wrong (And How to Fix It)
Tamping might seem like a small step in the espresso-making process, but it plays a big role in how your coffee extracts and ultimately, how it tastes. At The Espresso Club™, we design our blends to perform beautifully at home, but if your shots are inconsistent, too fast, too slow or just not quite right, your tamping technique could be the culprit. Here are 3 common signs you might be tamping wrong and what to do about it. 1. Your espresso is running unevenly What it looks like: The shot starts pouring from one side of the spouts or comes out in a thin, uneven stream. What’s happening: You may have tamped unevenly, meaning one side of the puck is more compressed than the other. This causes water to flow through the coffee unevenly, leading to an unbalanced flavour (and a frustrating mess). How to fix it: Make sure your tamp is flat and level. Tamp with your wrist straight and elbow above the portafilter (your arm should almost be in an L-shape). Check from eye level if the coffee bed looks level before and after tamping. 2. The shot runs too fast (or tastes weak and sour) What it looks like: Your espresso starts almost instantly and finishes in under 20 seconds, and it tastes sharp, watery, or underwhelming. What’s happening: Either your grind is too coarse, or your tamp wasn’t firm enough, letting water rush through too quickly and under-extracting the coffee. How to fix it: Tamp firmly with even pressure. Use your full arm, not just your wrist, to apply pressure. If you're already tamping well, try adjusting your grind finer. 3. Your puck is cracked or stuck to the shower screen What it looks like: After brewing, the coffee puck is stuck, has broken apart, or shows a crack through the middle. What’s happening: You may be tamping too hard or using too much coffee. Over-compression can cause channeling or even damage your machine over time. How to fix it: Use the right dose. For most home espresso machines, that’s around 18g for a double shot. Tamp firmly but not forcefully (you want compression, not compaction). If the puck is consistently stuck, check your shower screen or try reducing your dose slightly. Perfect tamping doesn’t require barista training It just needs a little consistency, and beans that are designed to work with home equipment. Our Smooth Medium and Rich Strong blends are roasted for home espresso machines, meaning they’re more forgiving of small technique variations and easier to extract well. So even if your tamp isn’t perfect, your espresso still can be. If you’re tamping level, firm, and consistent, you’re doing it right. And with the right beans, everything else gets easier. Now available at Woolworths You can grab both our Smooth Medium and Rich Strong blends at your local Woolworths. Or, Shop Online
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How To Dial In Your Espresso Machine
If you’ve ever brewed an espresso that tasted too sour, too bitter, or just…off, you’re not alone. One of the most important steps in making great coffee at home is learning how to “dial in” your machine. At The Espresso Club™, we make beans specifically for home espresso machines, and we’re here to help you get the most out of them. Whether you’re just starting out or refining your setup, this guide breaks it all down. What Does “Dialling In” Mean? Dialling in means adjusting your grind size, dose, and extraction time until your espresso tastes balanced. The goal? A shot that’s smooth, rich, and full of flavour – just the way you like it. Why It’s Important At Home Home espresso machines don’t have the same pressure or consistency as commercial cafe setups, which means your coffee needs to be just right to get a good extraction. That’s why The Espresso Club™ blends are roasted specifically for home conditions and why dialling in is such a game-changer. The 5 Key Steps to Dial In Your Espresso at Home 1. Start with the right doseUse 18g of coffee for a double shot. We recommend weighing your dose with a small digital scale to keep things consistent. 2. Grind fine (but not too fine)You want your grind to be somewhere between flour and sand. Too fine may mean over-extracted and bitter. Too coarse and you're looking at a shot that's under-extracted and sour. Start with a fine grind and adjust from there. 3. Tamp flat and firmUse even pressure to tamp your coffee down flat. Uneven tamping causes uneven extraction, which can throw off your flavour. 4. Aim for a 25-30 second extractionStart your shot and time it from the moment the espresso begins to pour. Your target is 25–30 seconds for a double shot (36–40g out). If it runs too fast? Grind finer.If it runs too slow? Grind coarser. 5. Taste and adjustYour taste buds are your best tool. If your shot tastes sharp, sour or acidic, it’s likely under-extracted, meaning the water passed through the coffee too quickly and didn’t pull out enough of the flavour. If it’s harsh or overly bitter, it might be over-extracted – the water has been in contact with the coffee too long, drawing out too much and leaving an unpleasant aftertaste. Small tweaks to your grind size, dose, or brew time can make a big difference. Taste, adjust, and find your sweet spot. Pro Tip: Use Beans Made for Home Machines Your coffee can only be as good as your beans, and most aren’t designed to perform in home setups. The Espresso Club™ blends are roasted specifically for home espresso machines: that means better extraction, more consistent results, and less trial and error. Now available at Woolworths You can grab both our Smooth Medium and Rich Strong blends at your local Woolworths. Or, Shop Online
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