Spotlight on Passalacqua – Part 1: Cremador Coffee Beans for Fully Automatic Machines? A Worthwhile Choice!

A Neapolitan success story in a cup

The Passalacqua roastery was founded in 1948 in Naples – shortly after the Second World War, during a time of rebuilding and renewal. What began as a small family-run roastery with a single 5-kg roaster developed over the decades into one of the most well-known Italian coffee brands worldwide. Today, Passalacqua stands for tradition, character, and authenticity – and is popular far beyond the borders of southern Italy.

In Naples, where espresso is considered a daily essential, coffee drinking has become a cultural form. It is the city of small bars, noisy counters, and quick, intense espressos – often served standing, but always with devotion. The coffees from Passalacqua reflect precisely this attitude to life: strong, dark, with a dense crema and a full-bodied aroma that stays with you.

A hallmark: Many Passalacqua blends contain a high proportion of Robusta, which not only gives them a particularly intense aroma but also produces the coveted, stable crema. For many, Passalacqua is the embodiment of the holiday feeling in a cup – a short trip to Italy, no plane ticket required.

Cremador – the balanced blend with depth

The Cremador variety is a real highlight in the Passalacqua range. The blend consists of 70% Arabica and 30% Robusta beans – a classic composition that brings both intensity and finesse. The beans are dark roasted but not overdone – the result is a full-bodied espresso with rich roasted aromas, a hint of chocolate and nuts, and a very fine, dense crema.

Cremador is one of the less oily roasts in the Passalacqua portfolio. This means: The beans are not quite as glossy as those of the Mehari variety, for example, which has a positive effect on their usability in modern coffee machines.

Another interesting point: Even though Passalacqua does not publicly disclose the exact origins of the beans, there are five different sources – presumably from South America, India, and Africa – that give this blend its depth and structure.

How well does Cremador work in fully automatic machines?

A common challenge with Italian roasts: They are often too oily for fully automatic coffee machines. This can lead to residue in the grinder or clogging of the brewing group over time. With Cremador, it's different.

It is one of the most suitable Passalacqua varieties for use in fully automatic machines:

• Lower oil content protects the machine
• The beans are easy to grind and dose
• It delivers great flavor even in automated extraction

Whether in a fully automatic machine at home or in the office, Cremador reliably delivers southern Italian espresso enjoyment – strong but not bitter, full-bodied but not heavy.

But this coffee also works excellently with other brewing methods. It unfolds its strengths particularly well in the following preparations:

• Portafilter machine: Especially rich aroma and full control over the brewing process
• Moka pot (Bialetti): Perfect choice for classic stovetop espresso
• French press (coarse grind): For adventurous coffee lovers who want to discover new nuances

Our conclusion

With Cremador, Passalacqua proves that traditional Italian roasting and modern coffee technology are not mutually exclusive. This blend combines everything that makes a great espresso: intensity, balance, a seductive crema – and surprising versatility in preparation.

Discover it now:
Passalacqua Cremador – 1 kg Beans at Espressa.ch

In the next part of our series, we’ll focus on the Mehari variety – a bit stronger, with even more Naples in every cup. Stay tuned!