Italian coffee is more than just a drink; it’s a fleeting moment of indulgence in our otherwise busy days.
It’s a moment so precious there’s no margin for error, so we expect our coffee to be perfect every single time. Creating impeccable espresso is both an art and a science. The best baristas can turn exactly 7g of ground coffee into exactly 25ml of espresso in exactly 25 seconds - a kind of precision it takes years to perfect.
The best baristas can turn exactly 7g of ground coffee into exactly 25ml of espresso in exactly 25 seconds - a kind of precision it takes years to perfect.
With this skill so much in demand, we’ve even opened schools where would-be baristas can hone their coffee craft. Here, they don’t just learn to extract espresso and steam milk, they study the theory behind the flavours and processes they work with. After two years, they’re considered qualified, but still face the challenge of proving to a prospective employer that they’ve mastered the practice, not just the theory.
With so much skill and passion going into our espresso, it’s easy to understand why we don’t like to obscure its flavour. Our cafés don’t serve complicated coffees full of sweet syrups, because those additions would take away from our enjoyment of the main event.
We prefer to enjoy our coffee short, not too hot (so it doesn’t burn our mouths, even if we drink it right away) and away from life’s distractions. Which is why we always enjoy our espresso in the café, instead of taking it to drink on the run.
If you’re a coffee fan, why not try it our way sometime? You might even discover that while you put more in your coffee, we get much more out of ours.