POVU Roasted Robusta Beans are engineered for espresso. The naturally higher caffeine content and lower oil levels produce a crema that is denser, more persistent, and more golden than any single-origin Arabica.
Here is our recommended espresso recipe:
Dose: 18g of POVU beans, ground fine (espresso setting). Ratio: 1:1.8 — aim for 32–34ml of liquid espresso. Time: 25–28 seconds extraction. Temperature: 92–94°C. Pressure: 9 bar standard.
The key difference with Robusta is the grind. You can go slightly coarser than you would with a comparable Arabica without losing body. The higher soluble solids in Robusta mean you extract flavour faster — going too fine risks bitterness.
Pre-infusion helps enormously. If your machine supports it, run 3–4 seconds of low-pressure pre-infusion before full extraction begins. This evens out the puck saturation and produces a more balanced shot.
The result: a 30ml shot with a crema layer that lasts 3–4 minutes in the cup. Dark chocolate and roasted cocoa dominate the palate, with a clean, slightly smoky finish. No sourness, no thin body — this is coffee that announces itself.
