A good Mastro Lorenzo test doesn't start with a number on the package, but with your cup. Do you drink a short, strong espresso in the morning? Do you make a cappuccino? Or should the coffee please many different tastes in the office? The same coffee can taste completely different depending on the machine, grind, and milk. That's why it's worth not simply choosing the supposedly strongest variety, but rather matching the taste to its intended use.
Mastro Lorenzo stands for Italian-style coffee with distinct character. Anyone looking for a classic, full-bodied espresso will find a style here that clearly stands out from very light, fruity roasts. However, the key is: intensity, bitterness, body, and roast notes are not the same. This test helps you interpret the information on the packaging meaningfully and choose the right variety for your everyday needs.
What a Mastro Lorenzo test should really assess
A meaningful coffee test doesn't just check whether an espresso tastes strong. It considers how balanced the cup is and whether the coffee is suitable for the desired preparation. Italian roasts often focus on a full body, roast aromas, cocoa or nut notes, and a stable crema. This can be just right for many espresso fans. Those who expect pronounced citrus notes or a delicate, tea-like lightness may prefer a different roasting style.
Four points are particularly helpful for assessment: aroma, body, acidity, and aftertaste. The aroma reveals itself as soon as the beans are ground or the package is opened. In an espresso, the body then counts—that is, whether the coffee tastes thin, creamy, or full. The acidity can be fresh and invigorating, but in a classic Italian profile, it should not be sharp. The aftertaste often determines whether the roast appears pleasantly chocolatey, spicy, or overly bitter.
A test is always personal. A heavy drinker who drinks two espressos a day without sugar will assess a variety differently than someone who almost exclusively makes latte macchiatos. That is why taste judgments are useful when they take specific preferences into account.
Correctly classifying taste: strong does not mean bitter
The intensity rating on a coffee package is often read as a judgment of quality. This can easily lead you in the wrong direction. High intensity usually describes a strong overall profile, a full body, or pronounced roast notes. It does not automatically mean more caffeine, nor does it necessarily mean more bitterness.
If you like espresso with a dense crema, darker cocoa notes, and a long finish, a stronger roast is often a good choice. For milk drinks, it offers another advantage: the coffee flavor remains noticeable alongside the milk. An espresso that is too light can quickly disappear in a cappuccino, while a full-bodied coffee maintains the balance.
For pure espresso, however, a little more caution is needed. A very dark roast can taste excellent if the temperature and extraction are right. But if the espresso runs too hot or too long, bitter notes become more pronounced. This is not always a fault of the bean or the coffee system. Often, a slightly lower brewing temperature, a shorter extraction, or a finely adjusted grind will help.
The role of bean blends and roasting
Many Italian coffees use blends of different beans. Depending on the composition, the result changes significantly. Arabica is often associated with aroma, finer acidity, and nuanced flavors. Robusta can contribute more body, a stable crema, and a distinctive, earthy character. Neither bean type is inherently better. It depends on the cup you are looking for.
For a strong breakfast coffee, an espresso after a meal, or a cappuccino, many customers deliberately choose a fuller profile. Those who drink coffee black and multiple times a day, on the other hand, often prefer a more balanced roast with less dominant roast aromas. A small supply in two varieties can be more practical than a large package of just one.
Mastro Lorenzo test by preparation method
The best coffee loses its impact if it is not prepared correctly. Therefore, every Mastro Lorenzo test should be carried out with the machine you actually use.
Portafilter machine
With a portafilter, you can pay particular attention to body, crema, and aftertaste. For a double espresso, start with a usual amount of coffee grounds and adjust the grind first. If the extraction runs very quickly and tastes thin or sour, grind finer. If it drips slowly and tastes heavy and bitter, grind coarser.
With darker Italian roasts, it is often wiser not to extract for too long. A clear, compact espresso usually tastes more harmonious than an over-extracted cup. Clean the portafilter and brewing group regularly, as old coffee oils distort every taste judgment.
Superautomatic machine
In a superautomatic machine, the settings matter at least as much as the variety. Many machines are set from the factory to a large drink volume. For a real espresso, it is worth keeping the water volume low. This keeps the coffee concentrated and allows the body to come through better.
Adjust the grind step by step and change only one variable at a time. Anyone who changes the grind, strength, and water volume at the same time will not know what improved the result. For caffè crema, the water volume can be higher, but even here, an extraction time that is too long prevents a watery or bitter impression.
Capsules and pods
With capsules and pods, preparation is easier, but the cup size remains crucial. An espresso capsule is designed for a short extraction. If a large cup is made from it, the coffee loses its density and can taste unbalanced. For lungo or caffè crème, a variety designed for that purpose is the better choice.
For households with multiple preferences, capsules and pods are practical because each person can choose their variety. However, for high consumption, beans in a superautomatic or portafilter machine are often the more flexible and economical solution.
How to test fairly and effortlessly at home
You don't need a professional tasting set. Prepare two or three varieties under as identical conditions as possible: the same machine, similar cup size, fresh water, and a comparable grind for beans. First, try the espresso black, and then, if that is your standard drink, try it with milk as well.
On the first sip, pay attention not only to strength. Ask yourself: Is the coffee round or sharp? Does it taste more of cocoa, nuts, spices, or pronounced roast? Does it leave a pleasant aftertaste? And would you want to drink a second cup of it? This last question is often more meaningful for everyday life than a spectacular first impression.
Briefly note down which settings you used. After a few days, you will recognize patterns. Perhaps one variety will impress you as a cappuccino, while another becomes your favorite for an espresso after lunch. A set with smaller quantities is ideal for this: You can compare directly without having to commit to a bad purchase for long.
Which choice suits your coffee day?
For a household with daily espresso consumption, a variety that remains pleasant even after several cups is worth it. If you are primarily looking for a coffee for cappuccino, the profile can be stronger and roastier. In the office, a balanced, approachable coffee is usually the safe choice because it works just as well black as with milk and appeals to different tastes.
Those who order regularly should also not look only at the price per kilogram. Package size, consumption, and freshness go together. Larger quantities make sense if the coffee is drunk quickly or if several people are drinking it. For occasional enjoyment, smaller packages or mixed sets are often the better decision. With a coffee subscription, you can replenish your supply predictably and reduce the effort of reordering.
At Baristacoffeeshop, you receive genuine Italian coffee shipped from Switzerland. Delivery is free from CHF 70, and your order usually arrives within 2–3 business days. If you are shopping for an office, a team, or a larger household, it is worth making a personal inquiry about the right quantity and coffee format.
The right Mastro Lorenzo is not necessarily the most intense or the best-known. It is the coffee that makes you think after the first sip: This is exactly how my espresso should taste—and with which the next order will seem like a natural next step.