An enchanting, delicate and wood-roasted Espresso
Ottantaventi is a recent gourmet blend created by Cafè Rico's for passionate lovers of a sweeter, more delicate Espresso with a significant percentage of Arabica coffee.
The specific origins and distinct varieties are those of Rosso 50, but combined in different proportions. The Arabicas are from the best selections of Brazil, Columbia, Honduras, India, Nicaragua and Peru. The premium Robustas are grown and selected in Congo, Java, India and Uganda.
The floral and fruity notes of Central American Arabicas blend with the sweet Brazilian and the fruit and almond fragrances of Indian ones. The 20% African and Indian Robusta complete this extraordinary blend with aromatic intensity and round body.
The roasting process is slow (about 24 minutes) and the temperature profile gentle to thoroughly cook each single bean avoiding thermal shocks which would break the coffee and spoil the aroma. Blending from distinct silos only takes place after the roasted varieties have matured for a few days.
The separate and rigorous wood roasting of each of the ten Arabica and Robusta varieties undoubtedly enhances the extraordinary Ottantaventi blend with unmistakable characteristics that envelop the palate in an embrace of persistent, delicate and unique aromas.
|CAFÈ RICO'S OTTANTAVENTI|
- 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