A Kimbo coffee bean test doesn't start with an abstract score, but with the cup you want to drink every morning. Should the espresso be bold and dark, with a thick crema and roasted aromas? Or are you looking for a rounder coffee for the superautomatic machine that doesn't get lost in a cappuccino? Kimbo stands for Neapolitan roasting tradition - and that is exactly why the varieties differ significantly in intensity, bean blend, and intended use.
For many Swiss households, this is particularly practical: instead of trying countless random blends, you can choose specifically according to your machine and your taste. Those who find the right Kimbo get Italian character in their cup without having to experiment with every bean anew.
What matters in a Kimbo coffee bean test
With Italian beans, a darker roast is not a mistake, but a style. It often brings out notes of cocoa, roasted nuts, dark bread, or spices. The acidity usually remains restrained. This pairs perfectly with a short espresso and milk drinks, but may seem too strong for fans of light, fruity specialty coffees.
For a meaningful comparison, four questions are particularly important: How full-bodied and creamy does the espresso taste? Does the bitterness remain pleasant or become dry? How does the bean behave in the superautomatic machine? And does the coffee retain its character alongside milk? The price per kilo is also relevant, especially if several cups are made daily at home or many orders are placed in the office. However, the cheapest bean is no saving if it ends up unused in the cupboard.
Depending on the variety, Kimbo processes Arabica and Robusta proportions differently. Arabica often brings more aroma, a finer sweetness, and a softer texture. Robusta provides body, stronger spice, and a stable crema. Neither bean type is fundamentally better. The deciding factor is whether you want an elegant espresso on its own or a bold cappuccino.
Kimbo coffee beans tested by taste
Kimbo Espresso Napoli for the classic, strong espresso
Espresso Napoli is the right choice if you are looking for a distinctly Neapolitan profile. The roast is dark, spicy, and full in the mouth. In the cup, roasted aromas, cocoa, and a distinctive bitterness take center stage, while the acidity remains very restrained. The crema is typically thick - especially with a properly adjusted espresso machine.
This bean suits people who drink their espresso short and like a clear, bold finish. It also works very well in a cappuccino because the milk rounds off the intensity without letting the coffee disappear. Those who are sensitive to bitter substances or prefer a light Café Crème will likely be happier with a milder variety.
For the superautomatic machine, a slightly coarser setting is worth it than for medium roasts. If the coffee comes out very slowly and dark, it can quickly become harsh. Then reduce the drink volume or grind one step coarser. Even small adjustments change the balance significantly.
Kimbo Crema Intensa for superautomatics and milk coffee
Crema Intensa is aimed at anyone looking for body, crema, and an uncomplicated all-rounder. The profile is bold, but generally rounder than a very dark espresso roast. Nutty and cocoa-like notes dominate, accompanied by a pleasant spice. This blend plays to its strengths especially in the superautomatic machine: it delivers a present coffee that does not taste watery even in larger cups.
For cappuccino, latte macchiato, and flat white, this is a reliable candidate. The coffee remains recognizable, while the milk gives it a softer side. If several people with different preferences drink from the same machine, Crema Intensa is often the most practical solution.
As an espresso on its own, the variety is intended primarily for fans of a bolder style. If you expect more sweetness and less roasted aroma in a short pull, Aroma Gold may be a better fit. For this, Crema Intensa is more forgiving of small fluctuations in grind and pull in everyday use than a very fine pure Arabica blend.
Kimbo Aroma Gold for more finesse in the cup
Aroma Gold is the interesting option for anyone who likes Kimbo but is looking for a more elegant direction. The pure Arabica blend often tastes more aromatic and softer, with a finer sweetness and less earthy spice. Instead of maximum punch, balance and a pleasant aftertaste are at the center.
As an espresso, the variety comes particularly well into its own when the machine is precisely adjusted. A grind that is too coarse can make the pull thin, while one that is too fine brings unnecessary bitterness. Therefore, take a few pulls with the first pack: an espresso of around 25 to 30 seconds is a sensible starting point, not a rigid rule.
With milk, Aroma Gold remains harmonious, but appears less dominant than Crema Intensa or Espresso Napoli. For a small cappuccino, this is pleasant. For a very large milk coffee, however, many coffee drinkers prefer a blend with a higher Robusta content and more power.
Kimbo Extra Cream for plenty of crema and clear presence
Extra Cream moves in the bold, balanced middle in terms of taste. It is interesting for anyone who appreciates a pronounced crema and wants a coffee with substance without immediately choosing the darkest style. The impression in the cup is usually full, slightly spicy, and aimed at a long, round aftertaste.
In the office or in households with high consumption, this variety is particularly useful because it works reliably as an espresso, Café Crème, and milk drink. This is not a coffee for a delicate fruit aroma. Instead, it delivers a familiar Italian style that many guests and team members like.
Which Kimbo bean suits your machine?
In a portafilter machine, you can bring out the differences between the varieties very precisely. Espresso Napoli may be short and concentrated. Aroma Gold benefits from a carefully adjusted grind and a uniform tamping technique. Use fresh, not too hot water and clean the filter regularly, because old coffee oils make even good beans taste dull.
In the superautomatic machine, the drink volume is often the deciding lever. Bold Kimbo varieties usually taste clearer in a short coffee or espresso than in a very large cup. For a Café Crème, you can increase the quantity, but you should also adjust the machine's aroma strength. It is better to start with a medium amount of water and taste your way up.
With a milk system, the rule applies: the more milk ends up in the glass, the more intensity the bean needs. For latte macchiato and large cappuccinos, Crema Intensa, Extra Cream, or Espresso Napoli are usually the more suitable choice. If you mainly drink espresso or small cappuccinos, Aroma Gold brings more finesse into play.
How to make your own comparison
A fair comparison needs no complicated tasting equipment. Use the same setting, the same drink volume, and as much as possible the same time of day for two varieties. First judge the aroma of the freshly ground beans, then body, sweetness, bitterness, and aftertaste. Only after that do you test the bean with milk. This way you can recognize whether the difference really comes from the variety or merely from a changed machine setting.
Never change everything at once. If an espresso is too bitter, first grind slightly coarser or shorten the pull. If it tastes sour and thin, a finer grind can help. With darker roasts, less extraction is often more. An over-extracted pull takes away their pleasant cocoa and nut note and leaves only bitterness behind.
Freshness also deserves attention. For a start, it is better to buy a manageable quantity, unless you already know your favorite variety. After opening, the beans belong in a tightly closing container, stored cool and dry - but not in the refrigerator. For heavy drinkers and offices, larger packages or regular deliveries are therefore useful, because the price per kilo and the ordering effort become better predictable.
Practical ordering and enjoying without detours
If you are wavering between two varieties, a direct comparison is often more useful than long product descriptions. Start, for example, with Crema Intensa as a versatile base and add Aroma Gold for finer espresso moments or Espresso Napoli for the bold kick. This way you quickly notice which direction really works at home or in the team.
At Baristacoffeeshop, you receive original Italian Kimbo beans with shipping from Switzerland. From 70 CHF, delivery is free, and delivery usually takes place within 2 to 3 business days. For regular consumption, sets, larger quantities, or a subscription can additionally simplify everyday life.
The best Kimbo bean is not the one with the loudest name, but the one that makes you want the next espresso after the last sip. Set your machine up cleanly once, give the variety a few pulls time - and then order exactly the quantity that suits your actual coffee consumption.