Glarner Kaffeebar & Rösterei
Perfect Crack
Strong, full-bodied, and aromatic. 80% Arabica and 20% Robusta with chocolatey, spicy notes and a thick crema. Perfect for portafilter machines, Bialetti, and fully automatic machines!
Who is it for?
Do you prefer a strong, dark espresso with a full body? Do you enjoy cappuccino or latte macchiato and need a bean that stands up to the milk? Then Perfect Crack is just the thing for you.
Flavor:
Chocolatey, spicy, slightly nutty
Low acidity, bold & full-bodied
Thick crema thanks to the Robusta content
Best drinks:
Espresso (portafilter, fully automatic machine) – intense & full-bodied
Cappuccino & latte macchiato – pairs perfectly with milk
Flat White – bold, yet smooth
Mocha (Bialetti) – earthy, chocolatey
Not ideal for:
Pour-over coffee (V60, Chemex) – too bold, can become bitter
Cold brew – lacks freshness, too dominant
Origin:
80% Arabica from Ethiopia, 20% Robusta from Tanzania
Growing altitude: 800 – 2,200 m
Special feature: Rich crema & strong aroma thanks to Robusta
Preparation:
Portafilter machine
Grind size: Fine (similar to powdered sugar)
Coffee amount: 18 g for a double espresso
Water temperature: 92–94°C
Brew pressure: 9 bar
Brew time: 25–30 seconds
Yield: 36–40 ml (double espresso)
Fully automatic machine
Grind size: Medium-fine (if adjustable)
Coffee amount: 9–10 g per cup
Brewing temperature: 93–95°C
Water volume: 30–40 ml for espresso, 120–150 ml for café crema
Strength: Medium to strong
💡 Tip: If the espresso is too bitter or too watery, adjust the grind to a finer setting or reduce the extraction volume.
Bialetti (Moka pot)
Grind size: Medium-fine (finer than for drip coffee, coarser than for espresso)
Amount of coffee: Fill to the rim of the Bialetti filter (do not press down!)
Water: Fill to just below the valve
Heat: Medium temperature; remove from the heat after the first bubble rises
Total time: Approx. 4–5 minutes
💡 Tip: If the coffee is too bitter, a coarser grind may help.
French Press
Grind size: Coarse (like coarse sea salt)
Amount of coffee: 30 g
Amount of water: 500 ml
Water temperature: 94–96°C
Brewing time: 4 minutes
Stirring: Gently stir after 30 seconds
Pressing: Slowly press down after 4 minutes
