Davidoff Espresso 57 is a premium freeze-dried instant coffee with a dark, intense character — not a ground espresso and not a capsule. The name trips people up: the word "Espresso" signals an espresso-style strength and depth, while the "57" points to its specific degree of roast, not a brewing method. You actually make it by stirring a spoonful into hot water. This guide explains what it is, where it fits in the Davidoff Cafe lineup, and how to brew it well.
What is Davidoff Espresso 57?
Davidoff Espresso 57 is one of the dark, full-bodied members of the Davidoff Cafe premium instant coffee range. It is made from 100% Arabica beans, dark roasted, and freeze-dried into soluble granules that dissolve in hot water within seconds. The cup it makes is deliberately strong: bold and intense, with cocoa-like depth and a smooth, rounded finish rather than a sharp, acidic one. On Davidoff's own scale it reads 11 out of 12 for intensity, 12 out of 12 for roasting and a moderate 6 out of 12 for acidity — numbers that line up with how dark and chocolatey it tastes.
Davidoff is best known as a luxury lifestyle name, and its coffee line is produced under licence by the German coffee company Tchibo (often at Tchibo's facilities in Poland). That is useful context, not an endorsement — it simply means a large, experienced roaster stands behind the blend and the freeze-drying. Across the world you will see the same product written as "Davidoff coffee Espresso 57" or "Davidoff Cafe Espresso 57"; they all refer to this single dark, intense instant coffee, usually sold in a heavy glass jar with a dark cap.
Instant coffee, not a pulled shot
This is the single most important thing to understand before you buy. Davidoff Espresso 57 is instant coffee. It is not ground coffee for a portafilter, it is not a pod, and it does not need an espresso machine. The "Espresso" in the name describes the style of the cup — dark, concentrated, espresso-like in attitude — not the brewing method. So you get an espresso-flavoured profile without a machine, but it will not produce a true pressure-extracted shot with thick crema the way a real espresso does.
Freeze-drying is the premium end of instant coffee. Brewed coffee is frozen, then the water is removed under vacuum, leaving brittle granules that hold their aroma better than the cheaper spray-dried powders. If you want the full picture of how soluble coffee is made and how to judge quality, see our explainer on what instant coffee is.
What "intensity 57" really means
Here is the honest version, because the name causes a lot of confusion. Some shoppers search for this product as "intensity 57," assuming the 57 is a point on an intensity scale. It is not. According to Davidoff, the 57 refers to the coffee's distinct degree of roast — a recipe that balances a long roasting time against a high roasting temperature to land on that dark, espresso-style character.
Separately, Davidoff rates every coffee in its range on a 1-to-12 intensity scale, and on that scale Espresso 57 sits near the very top at 11 out of 12 — the most intense regular line the brand makes. So both the "57" and the intensity score point the same way: very dark, very strong. Read the name as a badge of darkness, then trust the cup, which is genuinely punchy.
Flavour profile: dark, intense, chocolatey
Davidoff Espresso 57 leans dark roast all the way. Expect a full body, low-to-moderate acidity, and a flavour that reads as roasty and bitter-sweet with clear notes of dark chocolate and a faint smokiness. Because it is 100% Arabica rather than a heavy robusta blend, the bitterness stays smooth instead of harsh, and the finish is rounded. It is built for people who like a strong, serious cup and find milder coffees watery.
If you prefer something a touch gentler and more aromatic, the smoother sibling in the family is a better fit; we cover it in Davidoff Rich Aroma, explained. For the broader idea of how roast level shapes flavour — why "dark" tastes the way it does — see coffee roast levels explained.
Where it sits in the Davidoff Cafe range
The Davidoff Cafe premium instant line is usually sold as a small family of styles that climb from delicate to dark. Knowing the ladder makes it easy to pick the right jar. The intensity figures below are from Davidoff's own 1-12 scale.
| Line | Intensity (1-12) | Roast | Profile | Format |
|---|---|---|---|---|
| Fine Aroma | 7 | Medium | Smooth, delicate and refined; the easiest, lightest cup of the four | Freeze-dried instant |
| Crema Intense | 9 | Medium-dark | Smooth and full-bodied, built for a velvety crema-style foam on top | Freeze-dried instant |
| Rich Aroma | 10 | Dark | Bold and vivid with warm spice notes (nutmeg, cinnamon), yet still smooth | Freeze-dried instant |
| Espresso 57 | 11 | Dark (12/12 roast) | Dark, intense, chocolatey and slightly smoky; the strongest regular line | Freeze-dried instant |
In plain terms: Fine Aroma is the easy, lighter morning cup, Crema Intense is dark but smooth with a foamy top, Rich Aroma is bold and spicy, and Espresso 57 is the darkest and most assertive of the bunch. All four are freeze-dried instants — none is a ground or capsule product. Rich Aroma (10 of 12) is the closest sibling in strength, just a notch softer and more aromatic than Espresso 57 (11 of 12).
How to prepare Davidoff Espresso 57
Getting the most out of it is mostly about water temperature and dose. Boiling water can scorch instant granules and push the bitterness too far, so let the kettle settle for a moment first.
- Measure. Start with about one rounded teaspoon (roughly 2 g) per cup. Because this is an intense blend, you may want slightly less than you would use for a mild coffee.
- Heat, don't boil. Use hot water just off the boil, around 90-95 C (about 195-205 F). Pour a splash over the granules first to "bloom" and dissolve them.
- Stir well. Top up with the rest of the water and stir for a few seconds until fully dissolved and a light crema forms on top.
- Black or with milk. Drink it black to taste the dark chocolate and roast in full, or add hot or steamed milk for a smoother, latte-style cup — the strength holds up well against milk.
- Adjust to taste. Too sharp? Use cooler water or less coffee. Too thin? Add a touch more. A pinch of sugar tames the bitter edge if you like it sweeter.
A typical cup of instant coffee carries roughly 60-90 mg of caffeine, so Espresso 57 is regular, caffeinated coffee, not a decaf — treat it like any strong cup later in the day.
Serving ideas and storage
Because it dissolves in seconds, Espresso 57 is flexible. A few ways to enjoy it:
- Black and strong. One to two teaspoons in a small cup gives you a short, espresso-style black coffee that shows off the dark chocolate and roast.
- White or latte-style. Dissolve in a splash of hot water, then top with hot or steamed milk. The dark backbone holds up against dairy or a barista oat milk without tasting weak.
- Iced. Dissolve the granules in a little hot water first (cold water leaves clumps), then pour over ice and cold milk for a quick iced coffee.
- Mocha twist. Stir in a little cocoa or a square of dark chocolate — the chocolatey profile takes to it naturally.
Storage matters more than people think with instant coffee. Keep the jar tightly closed in a cool, dry, dark cupboard, always use a dry spoon, and reseal quickly — freeze-dried granules clump and lose aroma fast once they meet moisture. Sealed and kept dry, an opened jar holds its character for a few months.
Who it suits, and how to choose
Davidoff Espresso 57 is a buying decision about strength and convenience more than anything. Run through this quick checklist before you commit to a jar:
- You like it dark. If milder instants taste flat to you and you reach for the boldest cup on the shelf, this is aimed squarely at you.
- You want instant, not a machine. No grinder, no portafilter, no pods — just a spoon and a kettle. If you actually want espresso gear, this is the wrong product.
- You drink it black or with milk. Its dark-chocolate backbone shines black and survives milk, so it works either way.
- Cost expectation. It sits at the premium end of instant coffee rather than the budget tier — you are paying for 100% Arabica and freeze-drying. We never quote prices; judge value by how it tastes to you.
- Caffeine sensitivity. Because it is brewed strong by design, keep your portion modest if you are watching your intake.
If you are still weighing instant brands against each other, our guide to choosing a good instant coffee walks through the criteria that matter — freeze-dried versus spray-dried, bean type, roast and aroma — without ranking products for you.
The bottom line
Davidoff Espresso 57 is a dark, intense, 100% Arabica freeze-dried instant — the strongest regular cup in the Davidoff Cafe family, with a smooth, chocolatey finish that belies how quick it is to make. Just remember it is instant coffee dressed in espresso language, not a pulled shot, and the "57" is its degree of roast rather than a scale number. If it sounds a notch too bold, step down to the smoother Davidoff Rich Aroma, the closest sibling in the range.