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UNIT 10 MORRISON YARD
551a HIGH ROAD TOTTENHAM
N17 6SB LONDON
AGUST The finest Italian coffee
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AGUST have made their reputation supplying some of the finest restaurants and caffè in Northern Italy and Germany, and this is reflected in the quality of their products and service. We offer espresso coffees with an efficient delivery network (for free) to ensure that the coffee you receive tastes as great as the day we roasted it.
"Espresso Coffee is our passion and perhaps our greatest field of expertise. We roasted our first espresso in 1956, and although we now use the most modern roasting equipment and packing methods, our aim remains exactly the same as it did 50 years ago; supply our customers with the best espresso coffee available. Passion for quality convinced CAFFE' AGUST to be one of the CSC ITALIA-promoters, which, thanks to ISO 9002 certify procedures, ensures the high quality and consistency of the coffee. AGUST is the only CSC coffee available in UK. For more information please visit our web site in Italy. www.caffeagust.it
OUR BEANS.....
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 light.
The requirements which must be met are well known, this is the first teaching of the "elders":
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uniform grains and harmonious shape
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right degree of maturation
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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.
BLEND
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
GRINDING LEVEL
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
"spotted"
COFFEE MACHINE
It must always be in perfect conditions.
The parts to constantly control are:
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Indicator of the water level in the boiler
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Indicator of the water temperature in the boiler (value between 90-100°C).
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Manometer for measuring the pressure in the boiler (value between 0.9-1.4).
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Manometer for measuring the pressure of the volumetric pump (value between 8-10).
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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.)
LONDON ESPRESSO IS SPECIALIZED IN VENDING, REPAIRING, SERVICING, HIRING, CAPPUCCINO ESPRESSO COFFEE MACHINES IN UK
MIRROR www.londonespresso.co.uk
LONDON ESPRESSO IS SPECIALIZED IN VENDING, REPAIRING, SERVICING, HIRING, ESPRESSO COFFEE CAPPUCCINO MACHINES IN UK
Copyright © 2007 Last modified: 13/08/2007
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