Bar Crema – silver

Gorilla Bar Crema, the most powerful espresso in the Gorilla range

Gorilla Bar Crema is a pure Robusta blend from the Joerges family roastery, made from beans from Asia and Africa; it is dark-roasted and very low in acidity. Not a mild breakfast coffee, but the most powerful espresso in the Gorilla line, spicy and with a dense, smooth crema.

Gorilla Bar Crema makes a powerful espresso and is the most intense blend from the A. Joerges coffee roastery in Obertshausen near Frankfurt. A pure Robusta blend whose spicy, chocolatey-nutty depth even carries through milk – made for everyone who likes their cappuccino or latte macchiato strong. Let yourself be surprised by the dense, smooth crema that gives this variety its name.

Spicy, chocolatey, nutty

In terms of taste, Bar Crema shows a spicy depth, combined with chocolatey and nutty notes and a particularly stable crema, which makes the espresso soft and smooth.

With an intensity of 10 out of 10, it is the strongest of the Gorilla blends, dark-roasted and very low in acidity. Powerful, spicy, full-bodied – the Robusta beans provide body and stamina, and they ensure that dense, marbled crema that looks so good on a good espresso from the bar.

That is exactly what Bar Crema is made for: its flavor remains present even in a latte macchiato, instead of disappearing under the milk. This way, you can still taste its spicy chocolate note in the very last sip.

Roasted by variety, then combined into a blend

Joerges roasts each bean variety individually, gently and slowly, before they come together to form the Bar Crema blend – this ensures that each origin gets its due.

In the drum, the beans mature for up to 20 minutes at 180 to 220 degrees. The longer and gentler this process, the rounder and deeper the aroma becomes, and the less acidity remains in the final espresso. Roast master Alexandr Beldnov oversees every batch, and only after roasting are the single-origin beans combined into the blend.

You can almost hear that Bar Crema is a pure Robusta – Robusta brings more power and body than the finer Arabica and lays the foundation for the powerful, persistent crema that defines this variety.

Good coffee for everyone since 2004

Gorilla is the house brand of the A. Joerges family roastery, launched in 2004 and now at home all over Europe.

The company began trading in fine delicacies in Frankfurt am Main as early as 1847, surviving wars and crises alike. In 1982, Heinz Hühsam, a long-time customer of the roastery, recognized its potential and took it over; today, Roman and Tim Hühsam run the family business. "Good coffee for everyone," as Heinz Hühsam once formulated his vision, continues to guide the company to this day, and the family supports the work of the Mondberge Initiative for their bean growing regions.

If you prefer something a bit rounder, you can find milder paths to a good espresso in the Gorilla range with the Superbar Crema or the Crema No. 1.

The crema is densest in a portafilter machine

Classically prepared as an espresso from a portafilter machine, Bar Crema shows its full richness, and its crema is then particularly dense. It also succeeds reliably in fully automatic machines and stovetop espresso makers. For cappuccino and latte macchiato, it is best to dose it a little more strongly; then the spicy-chocolatey note will carry through the milk with ease. That's how espresso is done.