Savouring an espresso … a brief moment of indulgence during the daily routine is a world of pleasure. However, enjoy your coffee as a connoisseur and you notice that the most subtle flavours take on a new intensity. The only way to really experience coffee is to apply the right combination of awareness and instinct, understanding and enjoyment.
There’s plenty of material extolling the mechanical genius of espresso making technology, but actually it’s just a means to an end. Ultimately our coffee, the way it’s presented and then savoured, is our most important asset and the most important quality differentiator of Caffesso. Credible information is important. We aim to expand your knowledge and appreciation of the speciality coffees you’re enjoying, and be an informative source for your expertise.
So enjoy the learning experience as we expand your horizons – Somewhere between discovery and emotion, you’ll find the essence of coffee and become a true connoisseur for yourself…
Caffesso – for the Italian in you!
Caffesso’s coffee philosophy is distilled from years of experience, and observations of what the world enjoys most in a demitasse of espresso. It’s very simple really, although it required attention to many details to get it right. So there’s something in our product range to put a smile on everyone’s face.
WHY ‘Italian roasted’?
Great coffee is an artisan product rather than a manufactured beverage. Of course some science and simple mechanics are involved in roasting great coffee, but the creation of the blend, and ensuring it comes out of the roaster at just the right time – that’s artisan. It’s a skill that’s acquired rather than taught. It’s art more than science. And Italians have been practicing it since 1906.
1906 is when the first espresso machine was invented in Italy by LaPavoni: the beginning of the industry. It’s therefore when Italians had to devise a new way of wasting coffee to make use of the high pressure extraction technology the new equipment allowed.
Italian Coffee around the world
The reason for espresso coffees’ continued growth and enduring popularity around the world is inextricably tied to the Italian culture of espresso and the tastes which major Italian coffee roaster brands such as Illy, LaVazza, Segafredo Zanetti, Kimbo, Caffe Vergnano, and ultimately Nespresso (who copied Italian style coffees when they started roasting for their Swiss espresso capsules) have successfully exported globally.
Over the past couple of generations, these companies have made Italian style espresso popular on every continent in the world. Even countries whose consumers normally drink darker and somewhat flat roasted coffee every day appreciate and enjoy the differences and subtlety of flavour in Italian roasted coffees when they get the chance to drink them. For example, Tchibo, though big in Germany and other parts of Northern Europe, have never made export inroads into other markets. Why ? Because their roasting style is by Germans to suit Northern European tastes: not as popular globally. Their export sales compared to those noted above prove the point. As a consequence, Tchibo purchased Northern Italian coffee roaster, CaffItaly, in early 2013, to enable them to market Italian style coffee and espresso to the world.
Capsules – so much fresher than any other coffee
The best way to spoil good coffee is to leave it open for a couple of days. Think about how good a pack of coffee smells when first opened. Your first cup is delicious. But by the end of the week you can hardly smell the coffee. That means it’s been exposed to the air for too long and its already beginning to stale.
Capsules keep the coffee fresh until you are just about to drink it. With Caffe Impresso you get the fresh taste each time you open a foil and pop your capsule into a machine.
Our espresso capsules are designed for a 25ml single espresso shot. Do remember though: if you want a strong doppio (double shot), don’t use the long pour button: make 2 single’s in the same cup. The taste will astound you.
Some are measurable. But many are only discovered when our customers drink our coffee. Flavour always comes first. Everyone’s palate is different. That’s why we offer a range of blends. We have consistently been told that our coffees taste better than our competition. We will maintain and expand on that position. And we’ll continue to be innovative and creative in our new product development on an ongoing basis.
Some capsules deliver their espresso in 15 seconds, and some take 30+. A short extraction simply doesn’t extract the full body of flavour from the coffee, whereas a long extraction can either burn or dilute the coffee in over infusing it.
Caffesso capsules are designed to Italian espresso standards, for an extraction (pour) time between 17 and 23 seconds, with the pour times varying slightly from one espresso to another; each individual coffee blend being precision ground and engineered to deliver the best flavour extraction for that particular blend.
There’s no need to set a high price for espresso capsules just because you can. Caffesso capsules are always priced to compete with the global market leader.
Of course, our high quality standard goes without saying. Our coffee is sourced for the taste it delivers – our roasting is strictly traditional (‘if the wheel ‘aint broke …!’) – and our business practices are built for sustainability across the board.
Why Blends ?
Coffee behaves differently in the roaster as the seasons change and we pride ourselves on our understanding of the roasting process. By using a blend of coffees in our capsules we can create flavour profiles which are more complex and balanced than the individual parts. The temperatures that coffee is roasted at are vital in developing the flavour so we combine our tasting skills and sense of smell with computer software to make sure every batch perfectly develops the flavour of the blend.
Arabica coffee tastes are as distinctive from one region of the world to another as grapes and regional wines. We use between 18 and 25 different coffee beans from all over the world. Most of them are Arabica, but we also use 4 different kinds of Robusta whose acidity helps to bring out the widely varying flavours of the Arabica coffees.
Why different coffees ?
Everyone’s palate and taste preferences are different. If that wasn’t the case the coffee business would be a very different proposition: one coffee blend that would please every tongue in the world ? Thank goodness for variety and diversity. And that’s why we produce a range of blends, flavours and coffee strengths. Something to put a smile on everyone’s face.