Many coffees announce themselves through acidity — bright, cutting, immediate. They impress quickly, but fade just as fast, often leaving a restless feeling behind. A cup you notice, but don’t necessarily long for again. For many, this sharpness is not only a flavor, but a sensation the body remembers.

"We wanted something else."

By roasting longer and deeper, acidity softens and slowly disappears. The coffee becomes round, warm, and enveloping. Flavors unfold gently, carried by a naturally oily texture that coats the palate and lingers. The cup feels calm, generous, and reassuring — a coffee that doesn’t demand attention, but rewards it.

This approach was shaped by our own experience. We wanted a coffee that could be enjoyed freely — in the morning, again in the afternoon, and once more without hesitation. A coffee that feels kind to the body, yet rich and satisfying in flavor. To achieve this, patience is essential. Certain elements of the roasting remain our own, refined quietly over time.

Roasting this way comes with sacrifice. Up to 40% of the bean’s weight is lost in the process. Many avoid this loss. We accept it. Because what remains in the cup is depth, softness, and continuity.

Our blend of 70% Arabica and 30% Robusta supports this character, adding structure, crema, and warmth without reintroducing sharp edges. The result is a coffee that invites another sip — and then another.

What we serve at 8ttogrammi is not a moment of intensity.
It is a feeling of comfort.
A coffee that reaches the heart of the bean — and stays with you, long after the cup is empty.