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From berries to coffee beans.
Coffee plants need a hot, humid climate and a constant temperature (15˚ - 25˚C). The Arabica variety grows between 900 and 2,000 meters, while Robusta grows under 500 meters. The berries become red and yellow when ripe, and are harvested by hand using the methods of picking, one by one of only the ripe berries, or stripping of all the berries, all at once, at a schedule average ripeness time. Coffee beans are then obtained from the berries through the process of dry, after about 4 weeks of drying the pulp is separated from the bean, and wet, the pulp is separated from the bean after 12-24 hours from harvest. Although it’s more expensive, the wet treatment is more effective in preserving the qualities of coffee.
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From green coffee to roasted coffee.
The green coffee then undergoes a profound transformation of all its organoleptic components: the final drink’s flavour, aroma and body are brought out. Only a perfect roasting process is able to emphasize all the qualities of the bean. Every organoleptic transformation process that the bean goes through during roasting and cooling belongs to the culture of the total connoisseurs of the subject only. Currently, Segafredo Zanetti Espresso owns 9 roasting factories distribute to many countries throughout Europe and America with the promise to spread the taste, culture and preparation of true Italian espresso coffee all over the world.
Even the packaging for a correct storage of the roasted coffee is important: only Segafredo Zanetti is able to supply packages, machinery and management capacity that guarantee the extremely high quality finished product.
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From the finished product to the coffee in your cup.
The espresso method, the symbol of Italian coffee, is undoubtedly the one that best manages to exalt the visual, olfactory and gustatory characteristics of the coffee. Espresso is obtained by making a stream of hot water (90˚C) pass at the pressure through a bed of ground coffee powder, thus permitting the complete extraction of the best soluble and emulsifiable parts of the blend. In this way the drink is more aromatic, with a velvety, full body.
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Espresso according to Segafredo Zanetti Espresso
Coffee made with just a single variety of coffee bean cannot be called ESPRESSO. Espresso is the art of a symphony played with the many elements of an orchestra. According to the Seafredo Zanetti philosophy, true Italian espresso is comparable to French champagne: the different varieties of grapes for producing champagne come from a single zone, but are selected and blended to obtain the best possible quality. Segafredo Zanetti is the only company in the world to use the same principle for its coffee: it selects the best varieties of Arabica and Robusta, all coming from a single, closely controlled zone of origin and blends them in a continuous effort aiming at obtaining the finest possible product.
Experience your finest Italian espresso… today
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