From its origins to the cup.

Types of Coffee

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Coffee Blend        
EMILIA   100 % ARABICA    


Coffee: “A lordly plant” 

Only two of the over 80 kinds of coffee are today still remarkable:

Arabica: Around two bystanders of the world production of coffee they originate from the plants "Arabic Coffea." These develop particularly well him to an inclusive height between the 600 and the 2000 ms on the level of the sea and they are primarily diffused in central and southern America, as well as on the African oriental coast.
The coffee's fruits Arabic they mature within 7-8 months and are worked mainly with the dampness procedure
The Arabic Coffea is very aromatic and delicate, with a particular and pleasant taste.

Robusta: “Coffea Robusta” represents the remaining third of the world production of coffee. It is a plant to rapid growth, to high profit and more resistant than the Arabic one against the heat and the parasites. Robusta is cultivated up to around 600 ms on the level of the sea, especially in the tropical zones of Africa and Asia.
Robusta coffee's fruits mature in 9-11 month and are worked mainly with the dry procedure. The Robusta Coffea has a more definite and intense flavor. For this reason it is better for the mixtures for express.

The umistakables characteristics of the: Express Coffee

The cream, the flavor , the substance and the taste they are the four features that differentiate the express coffee from the other preparations, an art exclusively Made in Italy.

Let's see in the specific one...
Cream:  The first particularity of the coffee express is the film of foam that covers every italian good express.
The cream has a thickness of 3-4 mm, homogeneous color ploughed by striations which allows to hold back the volatile substances. Acording to a first visual analysis of the consistence of the foam and its
color, the quality of dominant coffee can be individualized in the express coffee.
The cream can be of extending light brown color to the reddish one, with striations it makes a will of dark, provided with composed by thin sweaters; these characteristics point out an express train realized
with Arabic quality. If the cream is of brown color accompanied from grey tones and provided with a more elevated thickness of the sweaters, with wider beads, then it deals with an express train with a dominant component of Robusta.
Flavor: Is the intense olfactory feeling that the express coffee spreads in its perfumes, given to emit him of hundreds of aromatic substances that to aromas of flowers can be associated for similarities, of licorice, of faded fruit, of roasting.
Substance: The fulness is determined by a feeling of density, due to the presence of oily emulsions and insoluble substances (said colloids) in the extract. These substances confer to the drink a notable stringiness and superlativity.
Taste: In the express coffee we must find a balanced taste, harmonic, in which doesn't prevail a single taste, unless is not a contemplated choice.
Whitout a quality control there isn't a tasty coffee

From every load of green coffee arrival, are taken some samples that are put in plastic pouches waiting for to be submitted to the control of the quality.
Halves the content (to exception of a small quantity that is preserved as a reserve) is roasted while the other half is left to the raw state. The samples of coffee are inserted in small bowls for the control.
The color and the perfume of the green coffee furnish indications on its grade of freshness. The dimension of the grains is also checked and you it must be uniform to guarantee a homogeneous roasting.
Also the roasted grains must overcome visual and smell test; coffee is finally prepared - and it perhaps deals with the phase more main point - that is tasted for verifying its taste.

La Storia

Sweet Coffee Italia project was born around 1947, it began at the end of the II World War, when my father migrated to S. Paolo (Brazil) to look for a job.

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