This very special espresso has extremely low acidity and strong aroma. 70% Arabica beans from Central America and East Africa, as well as 30% Robusta beans from West Africa make for a very full body and soft taste. Excellent roasting flavours and notes of dried fruit give this harmonious coffee blend its unique character.
Espresso CLASSICO
Composition:
70% Arabica - 30% Robusta
Roasting:
Dark
Suitable for:
traditional espresso machines
Suitable for:
fully automatic machines
packaging size:
1000g
Preparation
Portafilter machine
Tamping is crucial for an optimum result when preparing coffee in the portafilter. Meant is the distribution and the tamping pressure of the coffee powder in the portafilter before it is turned into the brew group. A perfect espresso requires about 7 g of coffee powder for preparation. The optimum amount of liquid is 25 ml, whereby the hot water is pressed through the coffee powder at a pressure of 9 bars. This method of preparation gives a concentrated coffee with a hazelnut-coloured, dense "crema". It is served in a small conical cup made of thick porcelain, where its flavours develop best.
Fully automatic coffee machine
Whether it's a long cup, espresso or cappuccino - every type of preparation has to guarantee a perfect flavour. For private use - if the machine allows it - we recommend adjusting the coffee machine to the coffee blend in terms of grind, water quantity and temperature to achieve optimum results. In addition, you should only ever fill the machine with as many beans as you actually need. Regarding the quantity of coffee powder, we recommend: the more, the stronger the coffee tastes. One espresso should be about 25 ml. This method of preparation produces a concentrated coffee with a hazelnut-coloured, dense "crema". It is served in a small conical cup made of thick porcelain, where its flavours develop best. It is also important to clean the fully automatic machine regularly and accurately.
