Omkafe advisor




We at Nonsolocafe are pleased about your interest in the finest Italian espresso!


Customer inquiries prompt us to make some recommendations to help you enjoy the best quality in the best possible way: First, our recommendation for the "use" of the coffee blends:

Omkafè Diamante: best suited for finest, fruity espresso, also best for cappuccino.

Omkafè Platino: suitable for spicy and fine espresso, well suited for cappuccino,

Omkafè Perla: suitable for espresso, good for cappuccino holds a lot of caffeine, less suitable for late evening.

Omkafè Oro: well suited as a fine spicy espresso, very nice in cappuccino.

Omkafè Decafeinato: well suited for sensitive espresso drinkers, also late in the evening, of course also for cappuccino.

Omkafè Filtro Italiano: ideal for the hand filter, espresso spicy.

Omkafè Filtro Leggero: light roast optimized for the hand filter, best quality.

Omkafè Aroma Quotidiano Moka: ideal ground for the stovetop pot.

Omkafè Aroma Quotidiano Espresso: ideal ground for portafilter and fully automatic machines.

Omkafè Aroma Quotidiano in beans: for self-grinding, not only for the stovetop pot.

Omkafè Amor d'Aroma Espresso: high quality ground blend for portafilter and fully automatic coffee machines.

Omkafè Amor d'Aroma Moko: ideal ground for the stovetop pot.

New: Aroma di Famiglia in beans: the all-rounder to grind yourself.

These recommendations are based on customer opinions, on assessments of Omkafè in Arco, but also to a large extent on our experience.We distinguish at Nonsolocafe also according to the equipment of the espresso connoisseurs!Recommendations for coffee machines we do not want to pronounce, although discussions among our customers in the past already "quite" proportions.

A fully automatic machine will not make espresso like a portafilter machine. But it can very well make wonderful cappuccino, and in a very simple way and without a big "mess" all around! We know this from our own experience! Customers who visit us can taste Omkafe Diamante from a Carimali Kicco portafilter machine.

Now some tips for the basic settings of the machines:

Many fully automatic machines can be adjusted, for example, to more or less coffee grounds and especially: to the grind(!) but also temperature and water quantity are of course crucial. Try it out until you are satisfied with the preparation.

For the portafilter and grinder applies:

Optimal for the Omkafèmischungen are approx. 92 degrees of temperature and a pressure of approx. 9 bar (With not externally adjustable machines directly with the dealer of your confidence let adjust). For the settings of the grinder (grind + quantity) you have to feel your way.

Here only basic settings can be mentioned, the espresso should yield 25 - 30 ml in the espresso cup in approx. 25 seconds throughput time. So if it rushes through too quickly: grind finer, otherwise you get an under-extraction (loss of aroma, no crema), in case of over-extraction (sour, bitter and burnt taste) grind coarser accordingly.Our experience has also shown that coffee beans of different "age" also behave differently, which means: the grind level must be checked and readjusted more often (in the fine range!). This results from several factors, such as humidity, age of the coffee beans, method of storage, heating of the mill or the environment, etc..



Chapter 2

The practical "exercise

Another important action is the filling of the portafilter (should be clamped when heating up the machine!) For this, we need approx. 7 - 9 grams of coffee powder for one espresso, directly fresh from the grinder into the single portafilter, excess coffee powder is wiped off over the edge of the portafilter and then "tamped" in it to a medium firmness (tamper = punch to compress the powder evenly in the portafilter).

See figure 1 and 2 below

In our opinion, tamping is very important in order to compact the coffee powder evenly in the sieve. If you do not use a tamper, it is possible that the water will seek the path of easiest resistance ("channeling") as it flows through the espresso powder in the sieve during the draw, and the entire amount of coffee grounds will not be utilized.

See figure 3 below

Now the sieve tray filled in this way should be immediately put back into the machine to avoid loss of heat and aroma. The espresso should now be "drawn" immediately and run as a "mouse tail" into the preheated cup. We use the term "mouse tail" to describe the coffee stream that should swell out of the filter as evenly as possible (without large bubbles and interruptions, just in the shape of a mouse tail). The espresso should then have a hazelnut-brown marbled crema.

No one who uses a portafilter for the first time is an instant master at this! The skills to use a portafilter machine are quickly learned, but these require a little practice. Don't worry, if you take the above advice to heart, you will now be rewarded with a delicious espresso.



         Figure 1



Figure 2



Figure 3

Tamper for evenly compressing the coffee grounds. There are many different tamper e.g. as here from stainless steel, available also from plastic, important is the diameter! This should fit as accurately as possible in the portafilter!


Chapter 3


About handling coffee powder


A high quality coffee blend is the result of several factors: an accurate selection, the perfect knowledge of the roasting process and the balanced blend of raw coffees from the countries of origin. Omkafè accompanies these three phases with the utmost care to guarantee you a coffee characterized by a very delicate aroma and a balanced taste. Once you have taken home your favorite blend of coffee, we suggest you follow a few simple tips to fully enjoy its precious flavors.


Storage of the coffee blend:

Preserve the coffee in a dry place, protected from sunlight and other sources of heat, at a temperature not exceeding 25/30°C. Our recommendation for "normal" consumption (one or two espresso drinkers): remove only the beans you need immediately, then immediately reseal the package (fold and tape if necessary). When transferring to other containers, there is too much contact with oxygen, which should actually be avoided.

The ground coffee:


Coffee powder is known to be much more sensitive than the coffee beans and, accordingly, should be treated very carefully in order to retain the full coffee flavor. It is important to know that after grinding, the flavors contained in the powder evaporate 50 times faster than in the coffee beans. Therefore, we recommend grinding rather small quantities in the evening and when coffee use is limited; make sure that the powder does not remain in the doser for more than 60 minutes.


Those who use already ground coffee should keep the coffee powder in a light-protected, hermetically sealed tin. If this is not possible, close the package by rolling up the upper part a few times and finally fastening it with an adhesive strip.

Source: Omkafè, Fabrizio Martinelli


Chapter 4


Questions we have been asked by interested customers:


Are there shapes of espresso cups that promote good espresso?

We prefer to use thick-walled cups that taper slightly towards the bottom. These are easier to preheat (thick-walled) and favor the development of the crema.


How often do I have to clean the brewing unit (backwash)?

Every 7 days, otherwise "taste discoloration" could occur, as the residues from coffee oils and fats become rancid. The portafilter should also be treated with coffee fat solvent and cleaned (be careful with the plastic handles, do not immerse with, there may be discoloration).


Should you use mineral water for the coffee machine?

A matter of taste, we use decalcified tap water, as portafilter machines have to work with appropriate water filters.


Why doesn't my fully automatic machine make good espresso?

Opinions differ on this point, since an espresso is, among other things, an emulsion of various oils, fats and other substances, it can only be produced under a certain pressure and at a high temperature.

Many fully automatic machines achieve neither the pressure of 9 bar (measured on the coffee powder), nor the temperature of 90 degrees.


Why do I get Omkafe only when it is already 14 days old?

We have already tasted very fresh Diamante, this shows an unpleasant acidity in the first days after roasting, which no longer occurs after about 7 days. The coffee rests at Omkafe after roasting for 14 days in special maturation silos. A little secret is made of this, even persistent inquiries by us are answered with the word "quality assurance".


FS 2015