This Manaresi Drip is the perfect coffee for your pour over brewer. It comes with an elegant flavor, no acidity or bitterness, but a clear message of coffee with mini hints of hazelnut and cocoa without being flavored. If you can adjust the brewing temperature on your drip brewer, you can brew with 190F - 194F and you will find more flavor elements as at 200F or 202F. For commercial: If your customers start to complaint that the coffee is - brewed at 190F-194f - not "hot"' enough, you might need to improve your thermal servers to high end servers, we carry those and use them for your projects. Remember: Drip coffee expires in 45 - 60 minutes, rather brew small batches more often.
Il Caffe Manaresi guarantees an elegant bodied flavor as well as the lingering aftertaste with just a hint of chocolate as the signature blend of Il Caffe Manaresi. But don't get it wrong, it is not a chocolate flavored coffee, just a tiny hint of chocolate within the lingering aftertaste. If you brew it slowly, pulse brewer or manually just soak the ground with near boiling water first, wait 1 minute and pour further the boiling water over the ground in your filter cone. If you don't exceed 194F for the almost boiling water (we have a brewer you can adjust the temperature), it easily develops its elegant flavor and you don't taste any acids, neither bitterness.
What's the difference in toasting the beans?
Based on the gentle and slow turning motion of the rotary drum, the astringent hard acids are volatizing and the remaining acids which are important for the flavor (comparable to great wines) as carrier of the aroma are still in the beans without later impacting the taste towards noticeable acids. Furthermore, the arabica beans and the robusta beans of this blend are roasted separately, separately cooled down and then blended. In comparison, most roasting companies blend the green beans, Arabica and Robusta, prior to roasting and roast them together which is less cost extensive and ends up in a rather poor taste and flavor.
Why Robusta beans in the blend?
Robusta coffee beans here in the states do not have a good reputation for espresso coffee. Most people associate Robusta beans with hard acids, a taste like hey or burned wood or worse. However, if we talk about the best of the best of highland Robusta coffee beans from South America and India, Manaresi blends 8% of those into the Manaresi drip. You might change your mind towards a certain percentage of robusta beans in your coffee if you become a friend of our Manaresi coffees. Manaresi drip provides an authentic coffee flavor without noticeable acids.
"A tradition that continues..."
In Florence, in via de' Lamberti, next to the church of Orsanmichele, "once upon a time..." there was a coffee shop filled with antique brass, mirrors and precious woodwork and a delicious aroma.
The aroma and flavour of a unique and unrivalled coffee which every Florentine remembers in his heart and palate.
That coffee was: Manaresi coffee.
Today the Manaresi coffee mix continues that same tradition, since 1898, with the same meticulous detail in choosing the highest qualities of the world's best coffees, with the same devoted care in roasting which is done now as it was in the past, a lime at a time, the old way, under the strict control of human experience that no machine will ever be able to duplicate.
The only concessions to modern life are: packages which conserve the product very well and a dynamic and efficient production and commercial organization.