Flavor profile
Supremo Aroma e Crema- Crema
- Aroma
- Sweetness
- Smoothness
- Body
- Acidity
- Lasting
The Blend
Gusto in Armonia
Arabica and Robusta are asked to do different things, and an Italian espresso asks for both. Arabica lends the aromatics and the sweetness, yet on its own it thins beneath milk. Robusta brings the weight and the dense crema by which espresso is judged, though left unchecked it turns the cup severe.
The proportion between them is the formula itself, and it produces the profile above: crema at the top of the scale, acidity near the bottom. That is what a medium-light Italian roast is for, giving body and aroma without the burnt edge a darker roast brings.
It is also what lets the coffee hold its own in milk. A lighter, more acidic blend disappears into a cappuccino; this one stays recognizably itself beneath six ounces of steamed milk.
Grinding & Brewing
Il rito quotidiano
Grind fresh. Whole beans hold their aromatics until the moment they are broken, which is the reason to buy them this way. Grind only what you are about to brew. A burr grinder gives an even particle size; a blade grinder produces dust and boulders together, and the cup tastes both bitter and sour at once.
Espresso. Grind fine, just short of clumping. Begin at an 18 g dose and draw roughly 36 g into the cup across 25 to 30 seconds. A shot that runs quickly and tastes thin wants a finer grind; one that chokes the machine wants a coarser one.
Moka pot. A touch coarser than espresso, closer to table salt. Fill the basket level and never tamp it, then lift the pot off the heat the moment it begins to sputter.
