This is the perfect espresso for straight shots and latte coffees. If you prefer the typical and authentic Italian flavor, we call it elegant. As always it comes without any bitterness, hints of hazelnut and chocolate you can identify in the outstanding aftertaste.
We offer Il Caffe Manaresi espresso coffee beans in 4 versions:
Smooth (100% Arabica Beans)
Elegant (92% Arabica Beans, 8% Robusta Beans)
Intense (60% Arabica Beans, 40% Robusta Beans)
Decaf (100% Arabica Beans Swiss decaffination method, left over caffeine less than in American espresso coffees)
Il Caffe Manaresi Gold 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 espresso, just a tiny hint of chocolate within the lingering aftertaste. If you extract it as an espresso, it is elegant and you don't taste any acids, neither bitterness. If you use it in cappuccino or other latte coffees, it still keeps its elegant approach but compared to the esspresso shot the elegance is a little bit reduced caused in the dominant milk taste. Since robusta coffee beans carry a higher percentage of caffeine, Manaresi Gold is the the perfect expression of the Italian way of live.
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 are roasted separately, separately cooled down and then blended. In comparison, most roasting companies blend the green beans prior to roasting and roast them together to safe money which ends up in 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 Gold. You might change your mind towards a certain percentage of robusta beans in your espresso if you become a friend of our Manaresi espresso coffees. Manaresi Gold provides an authentic Italian espresso flavor without noticeable acids. The crema of Manaresi Gold is strong, given that your espresso machine produces the right temperature and pressure.
"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.
Further information about Manaresi Caffe Espresso: Il Caffe Manaresi
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Manaressi Gold is very good coffee. It is flavorful, smooth, no bitterness. I use a vacuum AKA siphon coffeemaker which works very well with this fine coffee.