
The classic Italian bar blend: arabica with a good deal of robusta, which is where the thick crema espresso is known for comes from. Usually the cheapest kilo on this list.
- Blend with robusta
- Blend
Sorted by the price of a kilo, not the price on the bag. Those are not the same thing: a 250 g bag sits on the shelf among the kilos and looks cheap for it.
We do not rank beans by taste. Taste is not something we measure, and a “best beans” list would be an opinion presented as a finding. Everything below is off the packaging, with one figure we work out ourselves: what a kilo costs.

The classic Italian bar blend: arabica with a good deal of robusta, which is where the thick crema espresso is known for comes from. Usually the cheapest kilo on this list.

Single origin and roasted lighter than the Italian blends. Lighter-roasted beans are harder and want a finer grind — see the article on beans.

A dark-roasted blend with robusta, made for the Italian bar. Full and bittersweet, and the kind of bean a bean-to-cup grinder gets through without complaint.

All arabica as well, but roasted darker than the Oro. The middle path between the soft arabica blends and the firm bar blends.

Segafredo’s house blend, a little less dark than the Intermezzo and so rather more approachable if you drink it with milk as well.

All arabica, and so softer and more acidic than the blends carrying robusta. Anyone who finds espresso too harsh often starts here.

Certified organic and roasted medium-dark. A kilo of organic beans here costs roughly what a kilo of branded blend costs, which was not always the case.

Decaffeinated, as beans rather than ground. Mind the half-size bag: per kilo, decaf is almost always dearer, because removing the caffeine costs money.

A blend of nine arabicas, and by a wide margin the most expensive kilo here — the 250 g bag looks cheap and per kilo is nothing of the sort.
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