The perfect Espresso
An hazel-brown to dark - brown foam – characterised by tawny reflexes – with a very fine texture. An intense scent with notes of flowers, fruits, toasted bread and chocolate. All of these sensations are felt also after swallowing the coffee in the long lasting aroma. Its taste is round, substantial and velvet-like. Sour and bitter tastes are well balanced. There is no, or a barely perceptible, astringent taste.
At Kaffeccinos we provide our customers with a true Italian gourmet coffee using Guatemalan and Nicaraguan beans which form the basis for a Classic Italian espresso in the Milano style. Sweet, rich and rounded. The Grand Italia blend was specifically created for the Savoy Hotel, London and is now available for our customers.
At Kaffeccinos we provide quality Italian coffee for a sophisticated palate served at the correct temperature, rather than the boiling milky buckets of coffee that cost big bucks at our American rivals
At Kaffeccinos our trained Baristas fulfill the following important conditions to obtain a quality Espresso Italiano:
• Necessary portion of ground coffee 7 g ± 0,5
• Exit temperature of water from the unit 88°C ± 2°C
• Temperature of the drink in the cup 67°C ± 3°C
• Entry water pressure 9 bar ± 1
• Percolation time 25 seconds ± 2,5 seconds
• Viscosity at 45°C > 1,5 mPa s
• Total fat > 2 mg/ml
• Caffeine < 100 mg/cup
• Millilitres in the cup (including foam) 25 ml ± 2,5
Only when we have achieved the perfect espresso can we then consider creating the perfect latte, cappuccino or mocha
Kaffeccinos as Newcastle's Premier Independent Coffee House takes the time to ensure that each customer is treated with the individual courtesy and respect that a worldwide brand can never achieve.