We love coffee,

we love the authentic Italian espresso



Coffee is a brewed drink prepared from roasted coffee beans, which are the seeds of berries from Coffea plants that, native to subtropical Africa and some islands in southern Asia, are classified in the large family Rubiaceae.

The world’s largest coffee producers are Brazil, Vietnam, Columbia, Indonesia, Mexico, Guatemala, Honduras, Peru, Ethiopia and India.

There is around a hundred species of coffee in the world.

However, those for commercial use are only tens species, that differentiate from each other for diverse reasons: plant height, leaf varieties, fragrances of flowers, coffee seed thickness and colour, flavour, quantity of caffeine and resistance to weather conditions.

The most common, grown and known plant is Coffea Arabica (better known as “arabica”) and Coffea canephora (better known as “robusta”).

Coffea Arabica

Coffea Arabica, native to Africa and Arabia, is considered to be more precious and delicate than any other species of coffee trees. Its beans are small, have a green to red or brownish color, and an intense smell.
Arabica coffee is full-bodied, and has a rich aroma and a sweet taste.

Coffea Robusta

Coffea robusta has its origins in central and western sub-Saharan Africa. This plant is easier to raise at lower altitutes than Arabica and is less vulnerable to pests and weather conditions.
Its beans are round-shaped and have a green to grey or brownish color. Robusta coffee generally has more caffeine than Arabica and a strong, full-bodied coffee with a distinctive, earthy flavour, but usually with more bitterness.


Roasting is a heat process that transforms the chemical and physical properties of green coffee beans into roasted coffee products. During the roasting coffee beans float in the flow of hot water and get roasted evenly in 4 – 5 minutes. Roasting causes chemical changes as the beans are rapidly brought to very high temperatures.
  • Weight loss

    Green coffee beans are heavier than roasted beans due to the evaporation of water and of some volatile compounds. After roasting the beans increase in volume and are lighter due to the loss of moisture.

  • Change of colour

    In the very early stages of roasting colored plant compounds – such as chlorophyll, anthocyanins, etc – begin to decompose and beans change from a green color to a more yellow/golden/blackish color. This color change is typically accompanied with subtle changes in aroma from grassy to more toast/popcorn notes.

  • Coffee aroma

    Brownish oil is produced on top of the beans developing characteristic coffee aromas.

  • Less caffeine levels

    A small portion of caffeine is lost due to the heat.

The higher is the coffee roasting temperature the less is the caffeine amount contained in the beans. Roasted coffee beans become crumbly and easier to grind. Darker roasts are generally viewed as “stronger” than lighter roasts and are accordingly presumed to have higher caffeine levels. The bold flavors of dark roasts shouldn’t be mistaken as indications of their caffeine content, though.


Coffee blends are made by mixing different coffee beans originating from diverse geographical area.

Professional coffee tasters can make good coffee blends but they have to be very careful when purchasing raw materials and choosing the types and amounts of coffee necessary to make the preferred blend and aroma.

Get in Touch

Follow Us

and be Connected