Creamy and beautifully balanced. An espresso of grand tradition
With the very successful Rosso 50 blend, roasted according to the traditional wood-fired method, Caffè Rico's has gained a great deal of popularity, becoming synonymous with good espresso in the bars and restaurants of the Conero Riviera. The origin of this great Espresso dates back to the 60s. Rosso 50 is a 50/50 blend of Arabica and Robusta composed of ten different selected varieties. The Robusta come from Congo, Java, India and Uganda. The Arabicas are the best selections from Brazil, Columbia, Honduras, India, Nicaragua and Peru.
The 50% Robusta and medium-dark roast sing but do not play out of tune with the 10-voice choir composed by the roaster Café Rico's. The bitter and always pleasant aftertaste is tastefully accompanied by distinct notes of cocoa and hazelnut: an Espresso of intense and rounded body.
It is a blend reminiscent of Mondial Rosso Crema in terms of body, cream and aromatic notes. The bitterness in Rosso 50 is not so much marked, probably due to the more significant percentage of Arabica and a less dark roast.
|CAFÈ RICO'S ROSSO 50|
- Suitable for
- Espresso Machine
Fully automatic coffee machine
- Recommended for
- Arabica Content [%]
- Special features
- Wood Roasted
The roastery Cafè Rico's was founded in 1960 in Ancona, at the foot of Monte Conero, and only recently moved to the historic Marche town of Osimo. It became instantly renowned for the distinctive nature of its wood-roasted coffee.
The master roaster Mr. Marchetti gently explains to us the key reason for this preferred choice, which is presently continued by the second generation with fantastic success and genuine conviction. The special artisan wood roasting remains a lengthy process of about 25 minutes. Objectively compared to a methane burner and thanks to the wood, an ideal humidity is naturally created in the roasting drum. This allows the coffee beans to cook slowly, uniformly and flawlessly. The results are much more intense and pronounced aromas and persistent flavors. The notable difference in taste and scent is major. We identify such a difference in taste, for example, with meat roasted in a pan or grilled on a barbecue. A nice quality comparison.
The individual Arabica and Robusta varieties are roasted separately and then rest for a few days in special silos before being masterly blended and packaged. It is a long and laborious process that Cafè Rico's supports with absolute dedication. Mr. Marchetti gives another fitting example, "Roasting the different varieties of raw Arabica and Robusta mixed together is a bit like cooking spaghetti, fusilli, and penne in a pot. Finally, they're just not all cooked evenly and perfectly."
At the end of this long process, which began with carefully selecting the best varieties, comes a top-notch short coffee drink.
Cafè Rico's, with its two coffee blends, is at the top of the artisan wood-fired roaster category when it comes to the superior quality, taste and consistency of espresso results. And these are not the only reasons it scores points - cappuccinos are fantastic, too, by the way! Are you curious about these coffee selections? Feel welcome to come by our espresso studio at the wholesale market in Munich, ask for information or just be brave and order them in your Mokaffee Shop!
Photo Credits: Cafè Rico's