Give-away Crema Club x Brut Homeware

We're giving 3 prize packages away together with Brut Homeware!

You can win the ultimate home-barista upgrade worth over €100!

We’ve teamed up with @bruthomeware to give away this incredible setup: a design knock box with a matching tamper, plus a try-out pack of our specialty coffee. Everything you need to pull the perfect espresso.

How to enter:

✓ Follow @cremaclubnl & @bruthomeware

✓ Like the post on instagram (@cremaclubnl)

✓ Drop a comment: Which color knock box and tamper fits best on your kitchen counter?

(Want an extra chance to win? Tag your favorite coffee lover or share this post to your Story!)

See all terms and conditions here.

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Frequently asked questions

Definitely, as long as they're fresh. The problem is never the dark roast itself, it's oil from old beans fouling the burrs. A fresh-roasted fuller roast like our Indonesia Dark Cedar stays dry enough and runs well. Just leave that months-old, glossy supermarket bag on the shelf.

They don't spoil quickly, but flavour drops off fast. Fresh beans are full of CO2, meaning pressure and crema. After a few weeks that fades and shots go flat. Always look for a roast date on the bag, not just a best-before date.

Yes. Light roasts ask for a bit more attention when dialing in, but it's very doable. With fresh beans and the right settings you'll taste the floral, fruity side of Africa straight from this machine. With us, those settings are already on the bag.

Last resort only. The Barista Express and Pro have a built-in grinder precisely because freshly ground coffee is measurably better. CO2 retention, even extraction and pressure stability all depend on grinding right before brewing.

Usually under-extraction. Grind one step finer, add 0.5 to 1 g to your dose, or raise the temperature by 1°C. Still flat and sour after that, the beans are probably too old. Grab a fresher bag.