THE GREEN COFFEE...

The first step to get a good espresso is the choice of the best green coffees, basing on their organoleptic characteristics which depend a lot on origin. The most known ones are:

India : the country produces coffes with a full-bodied and delicate taste like the varieties Mysore and Malabar.

Nicaragua : it's famous for the cultivation of much grown beaned coffees, very appreciated especially for their aroma.

Costa Rica: it produces coffees like the San Marcos, the Terrazu, the trees Rios and the Heredia, with a full-bodied sweet taste and few acidity.

Brazil : this country is the biggest coffee producer in the world. The most known brazilian coffee is "Santos", an essential basis for each quality.

THE MIXING...

Every good roaster knows well that mixing different types of coffee is like composing a symphony, not of sounds, but of flavours and perfumes.

Such symphony originates from the balance among the different tones of the two main qualities:

Arabica : these coffees give to the espresso a sweet and delicate taste.

Robusta : this is a quality characterised by a very strong taste and by the power to develop much cream.

THE ROASTING...

The importance of this process lies in the fact that it leaves developing the aromas and the flavours contained in the beans through heat, giving to bones the typical colour which can turn from light brown ("blond"roasting) to dark brown ("dark"roasting).

A darker or a lighter colour implies respectively a longer or shorter roasting which affects decisively the flavour, namely light roasted coffees have almost neither full body nor aroma, while strong roasted coffees tend to taste a little burnt.

for this reason is necessary to find the right balanced roasting, not too strong in order to not damage the aromas of the coffee, especially the ones of arabica, but also not too light in order to develop all the coffee aromas and flavours.

THE ESPRESSO IN CUP...

The final step to get the espresso coffee is the infusion, the most critical phase in which you need to take care to many elements.

The most important one is undoubtely the coffee grinding
degree, in facts a correct grinding is fundamental for the right length of the infusion, during which the espresso has to come down costantly with between light and dark brown coloured stripes in a time of around 30 seconds, creating a soft cream.

Besides, it is necessary to put a right quantity of coffee powder in the filter, which for our qualities is 7 grams.

An important role is also played by the coffee machine, which must be always carefully cleaned and by the cup, which must be hot in order to help the cream developing.