The Perfect Espresso: coffee processing

Espresso represents an Italian icon and one of the most requested and imitated products in the world. However, the best tasting and high-quality coffee is the result of a careful selection of raw materials and expert and careful processing.

The pleasure of a perfect Italian espresso

Espresso therefore is just a figure of speech: for us the pleasure of an espresso goes beyond the instant in which you drink a coffee. This is why we have been studying for four generations and applying the best processing techniques every day to constantly perfect the blends and to compose and outline the unmistakable portrait of the perfect Italian Espresso coffee.

Coffee processing

according to Ideal Caffè Stagnitta

Our trademark is the commitment and research with which we carry out coffee processing. We limit machine interventions as much as possible and supervise each stage of the production process. Many stages are worth discovering to understand the extraordinary work behind every single cup of coffee.

The process of coffee production

To produce a good coffee, you cannot ignore some important steps:

Selection of raw coffee

Coffee bean roasting

Blending the different coffee varieties

Coffee grinding

Coffee tasting

Choosing the best raw coffee

The first important step for a good coffee is the selection of raw coffee. You must have a clear idea about what you want to achieve, because there are thousands of different coffee species: knowing how to choose the right ones is one of the coffee roaster's secrets.

Among the many coffee varieties present in nature there are:

Jamaica Blue Mountain;
Hawaii Capitan Cook;
Etiopia Moka Sidamo;
the precious and recent KopiLuwak, with extraordinary sensory capabilities.

Robusta and Arabica are among the most popular varieties of coffee. As the name itself suggests, Robusta gives body to the coffee, while Arabica gives aroma and fragrance to our coffee cup.

Since it is a fruit, coffee changes according to climate and harvest. It is up to the craftsmanship of the roaster to vary the composition of his blends in order to obtain a constant taste and aroma over time, or rather the "signature" of his coffee. An experience that distinguishes Ideal Caffè Stagnitta in this first step of production, with a meticulous selection of raw coffees.

The delicate moment of roasting coffee

Roasting represents the most delicate moment in the preparation of coffee. In fact, the following characteristics depend on the roasting:

the final color;
the flavor;
the coffee aroma.

The skillful and accurate adjustments to the settings as the roaster proceeds allows you to achieve high-quality coffee.

An ancient craft that in Ideal Caffè Stagnitta has been handed down from father to son for over four generations: roasting coffee well means knowing the pros and cons of each variety.

The roasting style must be defined by hand and not with the use of machines: this is why our coffee can be called black gold , a beverage that has always preserved its ancient flavor, unique for generations.

Combining quality:
blending coffee

It is difficult to find single quality coffee on the market, because each variety has its pros and cons regarding flavor, aroma and appearance of the coffee itself in the cup. The difference depends on the roaster's ability to identify the positive elements of different qualities and obtain the best coffee blend.

The secrets of a good coffee grind

Have you ever wondered why most of the time the coffee comes out too slowly from the coffee pot or on the contrary too quickly? The answer is in the grinding, which has to follow the right technique and use the right product whether when using the moka pot or else when the coffee is prepared with a coffee machine. For this reason, in order to recommend the product with the right grind, the first thing we will ask you is how you make your coffee.

Is the coffee good? The final test

Once the blend has been created, it's time to check if it meets your expectations. We go on stage: by tasting it, the roaster is able to understand if the coffee is good or if changes must be made to the blend, to the roasting or to the choice of raw coffee.

Only a perfect knowledge of all the production phases and an in-depth study of each type of coffee enables you to achieve success. It has always been our philosophy to try coffee first before putting it on the market in order to bring to your homes an always better product that lives up to our name.