OUR ART FORM
OUR PERFECT CUP OF COFFEE
Proper roasting isn’t enough to make excellent coffee: every single aspect of the process to create our most precious asset must be carefully checked, from the cup to the grain harvested in the plantations. This is an art that we have cultivated with passion since our founding.
Each of our beans carries an extraordinary sensory richness, enabling the best baristas to offer their customers exceptional coffee.
No detail can be left to chance if you want to extract an excellent espresso: from the extraction time to the pressure, from the temperature of the water to the granulometry of the ground mixture.
TO EXTRACT THE VESCOVI GRANI D’ORO 100% ARABICA YOU NEED:
~~ 7.5g MINIMUM;
~~ 9/12 FRENCH DEGREES OF TOTAL WATER HARDNESS (70-180ppm);
~~ 9 BARS OF ATMOSPHERIC PRESSURE;
~~ 92°C +/- 2°C FOR THE TEMPERATURE OF THE WATER COMING OUT OF THE GROUP HEADS;
~~ 22-28 SECONDS OF EXTRACTION TIME FOR ABOUT A 25-ML CUP.
To fully develop the rich aroma of our blends, we roast the beans for 15 to 18 minutes. We then store them in degassing silos for four days so that the prime organoleptic properties of the blend emerge.
We have studied at length to carefully determine the precise amount of time needed to create our special aromatic profile. Thus, time is an essential ingredient to achieve our perfect cup of coffee.
VESCOVI ROASTING PROFILE
The roasting profiles are carefully studied to calibrate the roasting process in terms of optimal temperature and time, which depends on the different blends and the type of extraction that the coffee will experience.
QUALITY IN FIVE STEPS
To select the best CRU, we regularly visit the plantations in Central and South America, Africa and Asia.
During the long journey from the country of origin to our coffee roasting plant, we ensure maximum quality over time by implementing five monitoring steps: three involve the green bean, two the end product
The first check is done on a sample sent from the country of origin before shipping.
The second step is a cross-check between the first and second samples taken before loading.
The third check is conducted on a sample drawn at the port of arrival.
All of the blends of roasted coffee are monitored.
Blind tests are conducted weekly on the Vescovi production.
THE IMPORTANCE OF ORIGINS
The superior quality of Vescovi blends stems from our meticulous selection of the best coffee plantations. The most refined coffee origins are selected and purchased directly on site in the countries of origin.
Our Grani d’Oro blend is made largely with rare coffee origins, some of which are certified as Speciality Coffee, or rather a unique botanical variety that comes from a specific production area of the world.
This is coffee without defects whose distinct personality is revealed in the cup.
The Arabica coffee beans we select grow at an altitude of more than 1,000 metres. Here, the more pronounced temperature variations enable the beans to mature more slowly so that they develop a higher density and more aromatic complexity.
The Robusta India Parchment beans also result in very high quality washed coffee with unique organoleptic properties that lend body and a delicate fragrance of spices with notes of dark chocolate to our blends.