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    "id": 1073446,
    "title": "L\u00f6fbergs Espresso Whole Coffee Beans, 1kg",
    "slug": "lofbergs-espresso-whole-coffee-beans-1kg",
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    "url": "https://teas.co.uk/product/lofbergs-espresso-whole-coffee-beans-1kg/",
    "modified": "2026-09-25T23:28:52+01:00",
    "excerpt": "L\u00f6fbergs Espresso is the machine bean from the Swedish family roaster founded in Karlstad in 1906, sold here as whole beans in a one kilogram bag for espresso machines and bean to cup machines. It is a Nordic take on an espresso roast, drier and more cutting than the Italian bags beside it, picked into the Teas.co.uk curator selection for people who drink their coffee short and black.Ingredients and dietary suitability: roasted coffee beans only. Check the current UK pack before purchase; formulations and allergen advice can change.Packaging: follow the current UK pack and local-authority guidance; foil, valve and label can require different disposal routes.Curator notes: the tasting profile is our own editorial assessment against the current pack format and the blend's stated brief, and the brewing figures are our recommended starting points rather than pack instructions. We run same-day UK dispatch on every order placed before 2pm Monday to Friday. Grind settings, storage windows and extraction ranges are set out in full in the detailed Q and A tab below.",
    "content_text": "L\u00f6fbergs Espresso is the machine bean from a Swedish family roaster, sold as whole beans in a one kilogram bag. Where the same roaster's Brazil single origin is built around filter and plunger brewing, this one is built around pressure: a coffee taken to an espresso brief, meant to be ground fine, dosed heavily and pushed through in half a minute. If you own an espresso machine or a bean to cup machine and you want something a bit less Italian than the usual shelf, this is the alternative.\n\nThe kilogram is the format that makes daily espresso cheap. A 250g bag lasts a fortnight and costs meaningfully more per 100g; a kilogram covers roughly two months at two coffees a day. For anyone who bought a machine and then winced at the price of beans, buying in bulk is the fix, and it removes the Sunday morning problem of an empty hopper.\n\nThe Taste Profile\n\n Roast Depth: \u25cf\u25cf\u25cf\u25cf\u25cb (4/5) Dark and dry rather than sweet and oily, which is the Nordic approach to an espresso roast.\n Body: \u25cf\u25cf\u25cf\u25cb\u25cb (3/5) Medium and clean. Less syrupy than an Italian Robusta-heavy blend, and noticeably less heavy.\n Bitterness: \u25cf\u25cf\u25cf\u25cf\u25cb (4/5) Firm and clean-edged. This is a coffee with a spine, and it is not apologising for it.\n Finish: \u25cf\u25cf\u25cf\u25cf\u25cb (4/5) Long and dark, more bitter cocoa and toast than fruit or caramel.\n\nTeas.co.uk Curator Rating: 4.4 / 5 - Our expert verdict from the curators at Teas.co.uk.\n\nThe Story Behind L\u00f6fbergs\nL\u00f6fbergs is a Swedish family coffee roaster founded in Karlstad in 1906 by three brothers, and it is still family owned. It comes from a part of the world where coffee is a daily institution rather than an occasional pleasure: the Nordic countries drink more coffee per head than almost anywhere else, and fika, the Swedish coffee break taken properly and with something to eat, is a national habit.\n\nRoast level, bean composition and any certification marks are printed on the current pack and can change between production runs. Read the bag in front of you rather than a figure quoted online, ours included.\n\nWhat An Espresso Roast Is For\nEspresso is a short, high pressure extraction. The machine has roughly 25 seconds and nine bars of pressure to pull sweetness, body and crema out of a puck of grounds, which changes what the roaster is aiming for. A roast taken further breaks down more of the sharp organic acids and builds more of the heavy bittersweet compounds, so the coffee reads rounder and darker under pressure instead of sour. A coffee sold under the name Espresso has been built to that brief, which is why it will also taste noticeably more severe than a filter coffee if you put it through a cafetiere.\n\nPackaging: one kilogram bean bags are sealed foil with a one way degassing valve, letting carbon dioxide out of freshly roasted beans without letting oxygen in. Follow the current UK pack and your local authority guidance for disposal; foil, valve and label can require different routes.\n\nHow Does L\u00f6fbergs Espresso Whole Coffee Beans, 1kg Compare To:\n\n L\u00f6fbergs Brazil Single Origin: the sibling bag from the same roaster. The Brazil is nutty, soft and suited to filter and cafetiere; this one is darker, drier and built for the machine. If you brew more than one way, buy the Brazil. If you only pull shots, buy this.\n Lavazza Espresso Italiano Classico: the same brief from a different tradition. The Lavazza is rounder and sweeter, the L\u00f6fbergs drier and more austere. Which one is better is a matter of taste rather than quality.\n Lavazza Crema e Gusto Classico: Crema e Gusto is the heavier, syrupier cup with far more crema. This is the cleaner, more cutting one. Milk drinkers usually prefer the Lavazza; black drinkers often prefer this.\n\nIdeal Extraction Conditions\nWhole beans hand you the controls. Grind size, dose and water temperature decide the shot, in that order, and a darker roast punishes carelessness faster than a lighter one.\n\nThe Espresso Serve\n\n Dose: 18g into a standard double basket, levelled and tamped flat.\n Water: 92 degrees Celsius to start. A dark roast reaches its bitterness limit early, so heat is the first thing to bring down if a shot tastes harsh.\n Yield: 36g in the cup, a 1:2 ratio. Try 40g if the finish is too severe; a slightly longer shot softens it.\n Time: 25 to 30 seconds from the pump starting.\n Read the shot: ashy and drying means go coarser or drop the temperature. Sharp and thin means go finer.\n\nThe Bean To Cup, Milk And Cold Serve\n\n Bean to cup: middle grind, medium strength. If the cup reads thin, raise the dose before you touch the grind; automatic machines run short and hot.\n Flat white: the firm bitterness is an advantage here. It cuts through 130ml of steamed milk instead of disappearing into it.\n Americano: pull the shot into the cup first, then add 120ml of hot water on top. This blend lengthens well because the finish is long to begin with.\n Cold brew: coarse grind, 70g per litre, 14 to 18 hours in the fridge. Cold water leaves most of the bitter compounds behind, which turns the severity into strength.\n\nGrinding, Dosing And Storage\n\n Grind to order: a dark roast sheds its aromatics faster than a light one once ground. This is the whole argument for buying beans.\n Watch the oils: darker beans carry more surface oil, which builds up on burrs and in the chute. Brush the grinder out every few weeks.\n Storage: sealed, cool, dark, never the fridge. Condensation does more harm than air. Decant into an airtight jar if the bag does not reseal.\n Open bag window: aim to finish an opened kilogram inside about a month for the aroma, and keep the bulk sealed rather than standing in a warm hopper.\n\nSafety, Allergens And Caffeine\nIngredients and dietary suitability: roasted coffee beans and nothing else. Check the current UK pack before purchase; formulations and allergen advice can change.\nAllergen note: plain roasted coffee contains no cereals, dairy, nuts or soya as ingredients.\nCaffeine: this is a caffeinated coffee. The amount in your cup depends on the dose you grind and the method you brew with rather than anything on the bag, so no single figure applies. Note that a darker roast is not automatically higher in caffeine; roast level changes flavour far more than it changes caffeine. If you are sensitive to caffeine, or pregnant, follow NHS guidance on daily intake.\nTraditional use: in Sweden coffee is taken as fika, a proper break with something to eat alongside it, usually twice a day.",
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                "title": "Product Questions",
                "content": "What does it mean that a coffee is sold as \"Espresso\"?It means the roast has been built for a short, high-pressure extraction rather than for filter. A machine has about 25 seconds and nine bars of pressure to work with, so the roaster takes the roast further to break down the sharp acids and build the heavy bittersweet compounds. Put the same bean through a cafetiere and it will taste more severe.Is this whole bean or ground?Whole bean, one kilogram. You need a grinder, or a bean to cup machine with one built in. Beans will not work in a filter machine as they are, so if you have no grinder, buy a ground coffee instead.How does a Nordic espresso differ from an Italian one?Broadly, the Nordic approach is drier and cleaner and the Italian one rounder and heavier. This bag reads dark and cutting where an Italian bar blend reads syrupy and sweet. Neither is better; it depends on whether you want a shot that finishes sharp or one that coats.What settings should I start on?18g in, 36g out, 25 to 30 seconds, water at 92 degrees Celsius. If the finish is too severe, extend the shot to 40g rather than grinding coarser; a slightly longer pull softens a dark roast without thinning it.Does it work under milk?Very well, and that is where the firm bitterness earns its place. It cuts through 130ml of steamed milk instead of being swallowed by it. For a 300ml mug, raise the dose rather than lengthening the shot.Should I buy this or the L\u00f6fbergs Brazil?If you only pull shots, buy this. If your household also uses a cafetiere or filter machine, buy the Brazil single origin instead; it is far more versatile and much gentler. Buying the wrong one of the two is the most common mistake with this pair.How many cups from a kilogram?About 125 cups at a single shot dose of 8g, or roughly 55 at an 18g double. Two coffees a day makes the bag last most households the better part of two months, which is the reason to buy a kilogram rather than four 250g packs.Does a darker roast mean more caffeine?No. That is one of the most persistent myths about coffee. Roast level changes flavour far more than it changes caffeine, and what actually decides the caffeine in your cup is the dose you grind and the method you brew with. Strength of taste and strength of stimulant are two different things.Will a dark, oily bean clog my grinder?Not clog, but it does need looking after. Darker beans carry more surface oil, which builds up on burrs and in the chute over time. Brush the burrs out every few weeks and run the grinder empty for a second after each dose so nothing sits in there damp.How do I store a kilogram once it is open?Sealed, cool, dark and out of the fridge. Condensation damages beans faster than air does. Keep a few days' worth in the hopper and the rest in the sealed bag or an airtight container, and aim to finish an opened kilogram within about a month for the aroma.Is it any good cold?Better than you would expect. Grind coarse, 70g per litre of cold water, 14 to 18 hours in the fridge, then strain. Cold water leaves most of the bitter compounds in the grounds, so the severity that defines this coffee hot turns into plain strength when it is cold."
            },
            {
                "title": "Ingredients & Nutrition",
                "content": "IngredientProportionWhat it bringsRoasted coffee beans100%The whole of the product, roasted to an espresso brief: darker development to break down the sharp acids and build the heavy bittersweet compounds a 25-second pressure extraction needs.Bean composition and roast levelPrinted on the packL\u00f6fbergs states these on the bag and they can change between production runs. This product is not sold as a single origin, unlike the Brazil bag in the same range. Read the bag rather than a figure quoted online.Additives, flavourings, sugarNoneNothing is added to roasted coffee beans. The dark cocoa and toast notes are roast development, not flavouring.Pack: L\u00f6fbergs Espresso Whole Coffee Beans, 1kg; whole roasted beans, caffeinated. Best before date printed on the bag; aroma is at its best within about a month of opening.Roast level, bean composition and any certification marks are printed on the current pack.Sourcing & roast. L\u00f6fbergs Espresso Whole Coffee Beans, 1kg comes from L\u00f6fbergs, the Swedish family coffee roaster founded in Karlstad in 1906 by three brothers and still family owned. It comes from a part of the world where coffee is a daily institution: the Nordic countries drink more per head than almost anywhere else, and fika, the Swedish coffee break taken properly and with something to eat, is a national habit rather than a marketing line. The Nordic approach to an espresso roast tends to run drier and cleaner than the Italian one, which is what makes this a genuine alternative to the Italian bags beside it on the shelf rather than a copy of them. The beans arrive in a sealed foil bag with a one-way valve that lets roasting gas escape without letting oxygen in.What's in L\u00f6fbergs Espresso Whole Coffee Beans, 1kg, and what isn't:In: roasted coffee beans, and nothing else in the bag.No artificial colours, preservatives, flavourings or added sugar: any sweetness is developed during roasting.No dairy, cereals, egg, soya or nuts as ingredients: black coffee brewed without milk or sugar carries effectively no calories.Caffeine: caffeinated. A darker roast is not automatically higher in caffeine; dose and method decide the figure, so none is published here."
            },
            {
                "title": "Flavour Science",
                "content": "The flavour of L\u00f6fbergs Espresso Whole Coffee Beans, 1kg is built in three layers, and reading them in order explains exactly why the shot tastes the way it does from the moment the grinder runs to the last swallow.The outer layer is aromatic: dark toast, bitter cocoa and a dry, almost woody edge, without the sweet caramel lift an Italian bar blend leads with. These volatile compounds form late in the roast and sit loosely on the surface of the bean, so they reach the nose first and leave first. A dark roast has more of them and sheds them faster once ground, which is why this coffee is sold as beans and why grinding to order changes more about the cup than any equipment upgrade you could make.The flavour spike arrives in the middle of the shot and is where the roast brief shows most plainly. Pushing a roast further destroys most of the fruit acids and builds the heavy bittersweet molecules instead, and under nine bars of pressure those are exactly the compounds that come out in a usable form. The result is a middle that reads dark and firm rather than sweet and round. Where an Italian espresso blend fills that space with caramel and body, this one fills it with a cleaner, more cutting bitterness. That is a stylistic choice, not a shortfall.The base structure is the finish: long, dry and dark, fading slowly and leaving the palate clear rather than coated. Bitterness in a coffee like this is structural. It is what allows a small drink to feel complete, and it is what lets the shot stay audible under 130ml of steamed milk instead of vanishing into it. The line to watch is between firm and ashy: a good shot finishes dry and clean, a badly extracted one finishes dusty and keeps drying the tongue a minute later.Getting it right in the cup. Start at 18g of coffee to 36g in the cup over 25 to 30 seconds with water at 92 degrees Celsius. If the finish is too severe, the instinct is to grind coarser, but the better first move on a dark roast is to extend the shot to 40g: a slightly longer pull softens the edge without thinning the body. Drop the water another degree before you touch the grind. In a bean-to-cup machine, which runs short and hot, raise the dose first. A cafetiere will brew it at 60g per litre but the result is noticeably more severe than a filter-brief coffee, because the roast was never aimed there. Cold brewed at 70g per litre for 14 to 18 hours in the fridge it changes character completely: cold water leaves most of the bitter compounds in the grounds, so the severity becomes plain strength.How water and temperature change it. The same beans give a measurably different shot depending on how you treat the water, and a dark roast is the most temperature-sensitive thing in any coffee cupboard. Two degrees hotter pulls noticeably more bitterness; two degrees cooler leaves the structure intact and the finish cleaner. Hard water flattens what acidity survives the roast and pushes the cup chalky, while very soft water sharpens the bitter edge further, which on this coffee is the direction you least want to travel. Filtered water is worth it for the taste and for the boiler. None of this is a fault in the roast, it is the same bean responding to the cup you build around it, and once you have found the setting that suits you it repeats every morning without further thought."
            },
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                "title": "Recipe Ideas",
                "content": "L\u00f6fbergs Espresso Whole Coffee Beans, 1kg is built for pressure, so the methods that use it come first and the ones that do not are here because a kilogram lasts a while. Six builds below cover the reference shot, two milk drinks, an americano, a cold brew and a Swedish coffee break.\nBrewing methods and serving ideas, born here first\n\n \n The Reference Double Shot\n \n How to pull a balanced double of L\u00f6fbergs Espresso.\n \n 3 min\n 1 double\n Easy\n \n \n \n You'll need\n \n 18g L\u00f6fbergs Espresso beans\n Filtered water at 92\u00b0C\n Scales that read to 0.1g\n A warmed cup\n \n \n \n Method\n \n Grind 18g fresh into a dry double basket, level and tamp flat.\n Pull to 36g in the cup over 25 to 30 seconds.\n Too severe on the finish, extend to 40g before you touch the grinder.\n Still harsh, drop the water to 91\u00b0C. Heat is the usual culprit with a dark roast.\n \n \n \n What you'll end up with: A dry, dark, clean-finishing shot. Judge every other setting on the machine against this one.\n\n \n Flat White\n \n How to make a flat white with L\u00f6fbergs Espresso.\n \n 5 min\n 1 cup\n Medium\n \n \n \n You'll need\n \n 18g L\u00f6fbergs Espresso beans\n 130ml whole or oat milk, fridge cold\n A milk thermometer if you have one\n A 160 to 180ml cup\n \n \n \n Method\n \n Pull a double straight into the cup.\n Steam with two seconds of air at the surface, then bury the wand to spin the jug smooth.\n Stop at 60 to 65\u00b0C; past that the milk sugars scald.\n Pour from height to combine, then close in to finish.\n \n \n \n What you'll end up with: A milk drink with a clean, bitter edge running through it. This is where the firm finish of the roast earns its place.\n\n \n A Proper Americano\n \n How to lengthen L\u00f6fbergs Espresso without flattening it.\n \n 4 min\n 1 mug\n Easy\n \n \n \n You'll need\n \n 18g L\u00f6fbergs Espresso beans\n 120ml hot water\n A warmed mug\n A splash of milk, optional\n \n \n \n Method\n \n Pull the double into the warmed mug first.\n Add 120ml of hot water gently down the side of the mug.\n Never pour the shot into a mug of water; that breaks the crema and the drink reads flat.\n Taste before adding more. This roast lengthens well because the finish is long to start with.\n \n \n \n What you'll end up with: A long black coffee that still tastes structured rather than watery. The order of pouring is the whole trick.\n\n \n Cortado\n \n How to cut L\u00f6fbergs Espresso with just enough milk.\n \n 4 min\n 1 small glass\n Medium\n \n \n \n You'll need\n \n 18g L\u00f6fbergs Espresso beans\n 40ml milk\n A 90ml glass\n A milk thermometer if you have one\n \n \n \n Method\n \n Pull a double into the glass.\n Steam a very small amount of milk with almost no air; you want texture, not foam.\n Pour in equal volume to the coffee and stop.\n Drink it straight away. A small drink loses heat fast.\n \n \n \n What you'll end up with: The best compromise between a straight shot and a milk drink for a roast this dry. Enough milk to round the edge, not enough to bury it.\n\n \n Fridge Cold Brew\n \n How to make cold brew with L\u00f6fbergs Espresso for the week ahead.\n \n 10 min + 16 hr\n 1 litre\n Easy\n \n \n \n You'll need\n \n 70g L\u00f6fbergs Espresso beans\n 1 litre cold water\n Ice\n A large jar and a fine filter\n \n \n \n Method\n \n Grind coarse and stir into the cold water.\n Refrigerate 14 to 18 hours, stirring once partway through.\n Strain through paper or a fine cloth and keep sealed in the fridge.\n Serve over plenty of ice, neat or half and half with milk.\n \n \n \n What you'll end up with: A different coffee to the hot version. Cold water leaves the bitter compounds behind, so the severity turns into plain strength. Keeps three or four days.\n\n \n Fika: Coffee and Cinnamon Buns\n \n How to serve L\u00f6fbergs Espresso the Swedish way.\n \n 15 min\n 4 people\n Easy\n \n \n \n You'll need\n \n 72g L\u00f6fbergs Espresso beans\n Cinnamon or cardamom buns\n Hot milk in a jug\n Half an hour with the phone down\n \n \n \n Method\n \n Pull four doubles back to back into warmed cups rather than brewing a jug.\n Warm the buns for three minutes so the spice lifts.\n Put hot milk on the table so people can cut their own to taste.\n Sit down properly. Fika is the break, not the drink.\n \n \n \n What you'll end up with: The way this coffee is drunk where it comes from. A dark, dry roast is the right match for a sweet, spiced bun; neither one has to give way."
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