Italian Roast Coffee For An Authentic Espresso

Well, with Italian roast you can't go wrong either. Can 50 million plus Italians all be wrong? In fact Italian roast coffee is perfect for bringing a touch of Europe to your home. One of the things people think of with Italy is it's coffee.

The aroma is balanced and complex. It seems to be richer and fuller and has a bit of a bite to it. Generally speaking, Italian Roast coffee is darker in colour than most roasted blends of coffee and consequently develops an intense, full-bodied flavour from the blend of Pacific and Latin American origins.

Why the name Italian Roast when coffee comes from Brazil?

As is known, most of the coffee we drink today originates from Latin America or the Pacific, so where does the name Italian Roast come from?

If served in Illy Collection cups, for instance, you cant go wrong. Naturally it goes without saying, if you grind your own, Italian roast coffee is perfect for making authentic espresso. I think they do. And do the Italians know a thing or two about their coffee? Well, the name Italian Roast derives from the dark roasted blend style that is commonly used in Italy.

There is espresso coffee and espresso coffee, but with an Italian roast blend the difference is clear

In fact, most of today's household names, such as Gaggia, Lavazza and Illy are Italian family companies that have conquered the world with their particular blends of coffee, targeted marketing and wonderful coffee making machines. Gaggia, for instance started business in the 1940's, not so long ago, but they are recognised as a well respected coffee-company in most of the world.

Similar with Lavazza, started in Turin, not only famous for its coffee, but also a prestigious calendar, similar to that of Pirelli. And what espresso lover isn't familiar with the Illy Collection; neat espresso cups with exclusive designs produced in limited numbers.

Italian roast must deserve some of the success of these companies. Do you think all this could have been possible without a deep knowledge and respect for coffee?

coffeeespresso tips

Here are some recommendations for a new starter of Espresso making to produce heavy crema for the cup in regards to the control of these factors.
1. Fresh beans – contributing to a plenty of quality crema derive from the roasted beans no longer than 7 days in storage. With a longer period of time, this will reduce the crema. In particular, the beans are to be blended only for Espresso making of each time to avoid unproductive crema.
2. Adequate machine – is needed for Espresso making. The machine with ability to produce plentiful whitish foam should force at least 9 bars of water pressure during the process.
3. Adequate tamp – refers to the application of proper packing of coffee in the porta-filter with density described as 30 pounds of force.
4. Adequate grind – is regarded as another necessary factor to obtain fine coffee particles for Espresso. The operation should last 20 seconds for each shot of Espresso.
5. Fresh water – for this process should be well filtered, containing 97-98 % of purity.

Anyone who has all these factors in control deserves to receive a great cup of Espresso with the intense color, nice crema and better taste of authentic Espresso coffee.
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