We buy beans from around the world such as Arabica beans from Colombia,
Costa Rica, Brazil, Mexico and Ethiopia and Robusta washed beans from
India and Kenya. When the coffee beans reaches Brescia (northern Part of
Italy) the whole staff meets up for the selection rite. The beans are
examined carefully, with no hurry... just like in the 19th century, when
the "ancestors", expert merchants and connoisseurs, used to raise the
fresh plants to the Brazilian sun to check their quality against the
The requirements which must be met are well known, this is the first
teaching of the "elders":
uniform grains and harmonious shape
right degree of maturation
superfine taste: experience teaches you to recognize a good bean by
tasting it !
The lot that passes the exam is ready to be roasted. The rhythm of
coffee: a connoisseur's ear for music!
Coffee talks: when the beans reach the right roasting temperature they
crackle in the rotating drum which cuddles them. A good roaster can
recognize the "voice" of coffee and interrupt the roasting at the right
time. The processing phases follow a specific rhythm and require special
expertise... every action comes from years of experience. Today,
conscious of this history, we have engaged ourselves to get on these
values and this tradition that founds its roots on antiquity. Even if we
can’t escape from technological development, we are sure that without
human care and diligence some qualitative standards cannot be reached.
In fact, even if technology has given the complete automation of our
whole production, our products are constantly supervised and controlled
by roasters, tasters, men which contribute to the success of our job.
A PERFECT ESPRESSO....
A sharp aroma intoxicates you, a warm burnt colour attracts your gaze, a
smooth froth wets your lips... oh well, the espresso is a really
irreplaceable Italian habit diffused in all the world. But not everyone
knows that there are some secrets for a good espresso.
The blend must have a fair balance of various coffee species a
single kind of coffee, in fact, doesn’t let you to obtain a balanced and
complete espresso coffee. For this reason every roaster makes his own
blend mixing different kinds of coffee to obtain a drink with an
harmonic taste, a rich aroma and a full body using Arabica for taste and
Robusta for vigour
The grinding of the roasted beans is a delicate phase: the ideal
consistency of the grains will enable the espresso to flow into the cup
very smoothly and constantly. It will give rise to an almond colour
persistent cream which will transfer the taste of the beans directly to
the palate! If the grinding is too coarse then the espresso will not be
very dense and there won't be a crema, but if the grinding is too
fine then the espresso will be bitter, burnt and the cream will be
It must always be in perfect conditions.
The parts to constantly control are:
Indicator of the water level in the
Indicator of the water temperature in the boiler (value between
Manometer for measuring the pressure in the boiler (value between
Manometer for measuring the pressure of the volumetric pump (value
Water quality (must always be decalcified and checked constantly,
both for the quality of the coffee and for the machine's
functionality. An excess of calcium and magnesium make the coffee
bitter and avoid the production of the cream.)