Booklet “Welcome to Club Oracle™”

The core ingredient
Not all beans are created equal
It’s impossible to make a balanced espresso using
a poor quality bean. The best beans are grown
at high altitude, carefully selected, processed at
the origin, and roasted by artisans. Speak to the
barista at your favourite café or local roastery to
find quality beans near you.
Drinks made mainly with milk will have beans of a
dierent origin or roast profile to “cut through” the
milk so you can taste the espresso as opposed to
those used to make solely espresso where a lighter
roast may be better to highlight delicate flavours.
Don’t be afraid to experiment with dierent blends
or roasts until you get the right one for you.
Freshness is everything
Coee Cherry Green (un-roasted) Bean Roasted Bean
Too much CO₂ Opmum Oils become oxidised
Ground coee should be brewed within a minute
of grinding as the volatile aromatics begin to
dissipate immediately once ground. This is why
good cafés grind each shot just before extraction.
But whole beans also begin to lose flavour once
Vacuum Sealed Container roasted. Using beans
10-30 days after roasting is necessary for true café
quality. This usually means buying beans that are
roasted locally.
< 10 days after roasting 10-30 days after roasting 30 days +
Oils Oils Oils