Blending before or after? Cooling by air or water? Degassing? The roaster's job is made up of details and choices which then make the coffee blends unique and of high quality.
A report conducted in the coffee sector, to measure companies' approach to sustainability, develop awareness of the entrepreneurial path and the concrete actions to be taken.
To be sustainable a price should be proportionate to the costs incurred throughout the supply chain and to the final value of the product. What about the coffee price?
When summer arrives in Italy, is the desire for a coffee stronger or is there an intolerance towards hot coffee? Here are the most popular Italian summer coffees.
The quality of coffee at the restaurant: it's not just a matter of product, but of service, professionalism and sustainability. What are the critical issues? Is there a solution?
Bitterness is the peculiar sensory characteristic of coffee. But why is coffee bitter and why do we like this typically unpleasant taste in our favorite drink?
The taste that coffee leaves in the mouth, the memory that remains inside the palate once our cup is empty: let’s discover the aftertaste, features we can find in and how they affect it... for a perfect finish!
The sustainability is often used as a greenwashing communication strategy. At SpecialCoffee, we have always believed and invested in sustainability and its three dimensions: environmental, social and governance.
The Italian coffee tradition over the centuries has become a system of rituals and behaviors about coffee and its most famous preparations: moka coffee, espresso and cappuccino.
Here is how we can learn to recognize a quality espresso coffee, cup after cup, to become "coffee connoisseurs".