As the Manaresi Oro is primarly composed as an elegant, delightful and smooth espresso, the Super Bar comes full-bodied with an intensive taste, paired with an awesome hazelnut colored extremely thick crema which stands a lot of sugar as well. If the crema does not show up as described, well, let's talk about your espresso machine.
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 40% of those into the Super Bar. 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. Super Bar provides a bold flavor without noticeable acids. The crema of Super Bar is outstanding, given that your espresso machine produces the right temperature and pressure. Since robusta coffee beans carry a higher percentage of caffeine, Super Bar is the the perfect wake up call for involuntary early birds or voluntary night owles.
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"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.
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Further information about Manaresi Caffe Espresso:
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