The best espresso has no secrets!
100% arabica? No thanks!
To assess a coffee blend from the percentage of Arabica is simplistic. Often we make the mistake of giving particular value to a blend only because we see that is made of “100% Arabica”, ignoring that there are infinite varieties of Arabica, of very different quality, with several degrees of acidity and so on. On the other hand, the Robusta offers a higher caffeine content, a full-bodied flavour, a chocolate aftertaste and an unrivaled cream. Therefore, it makes no sense to exclude it from the blend. We love to balance the delicacy and the acidity of the best Arabica with body, cream and intense flavour of the best Robusta.
We know how to choose and how to mix
At Caffè Martella we know how to select and to mix the various types of coffee using the right proportion to let a perfect balance become true. A combination that does not hide, but rather enhances every single component. Our method allows us to treat all the components with artisan care, patiently respecting the pauses before and after roasting, giving the time for a progressive degassing that preserves still intact all natural aromatic essences. Slow roasting and low temperatures are the secret to create a better and unique espresso. In fact, we do not use new technologies that would allow roasting in few minutes, despite of increasing productivity and lowering manpower provided.
Do we use special machines? Yes we do!
This is the reason that led us to design together with our partners the roasting machines that we use. It took a year and a half to complete the project, gathering all our many years of experience, making possible the co-existence of ancient and modern. After all, we do not know any other way. Quality and success do not allow shortcuts. Our made in Italy machines, with rotating cast-iron drum, are covered with refractory bricks and embody a patented know-how. The roasting takes place by indirect heating, or by convection, thanks to the double wall of the cooking cylinder; this ensures absolute homogeneity.
Is it all automatic? No, it is not.
Our experts rigorously carry out the timing. Everything happens in a controlled mode, everyone has its own task and there is no room to change anything. It is the man, not the machine, who decides the right time. The roasted coffee is cooled down simply through air, interrupting the cooking process at a precise pre-defined level of roasting. After being cooled down, our coffee …takes a rest, while waiting to be packaged.
The perfect package
Packaging is very quick. Coffee should not remain in contact with the air for a long time as it would lose its aroma and consequently all its organoleptic characteristics would deteriorate. We use specific bags, equipped with one-way valve. It allows the progressive release of gas, without let air enter in any way. For ground coffee, we use a resealable package, with aroma-saving valve that ensures the perfect storage of the product, up to the last use.
Our processes are elaborate and, at the same time, inescapable. They allow us to offer you the best quality product and we do not intend to look for shortcuts! We do not change our traditions. Our blends reflect this philosophy and meet the most demanding expectations.
Caffè Martella TESTIMONIAL of ITALIAN ESPRESSO!
During the years, many awards have been given to our company, thanks to the various collaborations between Japanese coffee lovers and Caffè Martella. In 2010, a famous Japanese company asked us to realize a tv commercial to speak about how a quality espresso coffee should be made. We realized some videos with the celebrities Kazu Miura ( international football player) and the tenor Akikaua Masashi, showing them the Art of Espresso Italiano, according to our experience. Therefore, from that date onwards, Caffè Martella became the Italian Artesan of high quality espresso.