You may have noticed that many people prefer beverages based on espresso coffee but they choose to add milk, sugar, or other ingredients because they find the taste of espresso to be too bitter for them. The raw materials, the particular blend being roasted, and the roasting process itself are important factors in determining the taste of your coffee.
In our roastery, you will find an espresso blend that combines the distinct flavors of coffee from Central and South America, as well as Asia. We use the most exquisite varieties of Arabica coffee from Guatemala and Colombia, combining them with Robusta coffee from India. The high standards, rich history that spans more than half a century, and the considerable experience of our suppliers are a testament to the high quality of our raw materials.
Our Arabica coffee contains more than 120 essential oil types and more than 300 chemical compounds. Consider that, by comparison, wine contains fewer such substances.
The taste of espresso coffee
Like wine, the distinct taste of espresso coffee is directly related to the way it is produced and prepared and varies according to its origin. The Colombian varieties we use are solid coffee blends, being intense and possessing a sweet taste. Coffee varieties from Central America, and Guatemala, in particular, that are added to the blend, improve that sweet aftertaste and release strong flavors that add to the overall taste.
Such a combination provides the rich, strong flavor and the sweet taste you seek in a cup of coffee, without harmful additives. Such varieties do not result in a thick and rich creamy layer that is deemed so essential in a good cup of espresso and this is where Robusta coffee comes into play. Even though its caffeine concentration is higher and its taste more bitter, at the exact measure it remains unobtrusive and results in the perfect layer of cream for a delightful cup of espresso.
The final deciding factor when it comes to the taste of your espresso is roasting. When roasted, the sugars that are naturally found in coffee beans start to crystalize. The longer the duration of the roasting and crystallization process, the darker the bean color and more bitter the resulting taste. It is therefore important to roast coffee beans for an adequate amount of time so that the chemical compounds responsible for the bitter taste can break down due to temperature, and also prevent the sugars from crystalizing too much.
It is a complex process that requires a good knowledge of the raw materials used. Since our business is one of the oldest coffee roasting houses in Athens, roasting is a form of art that has been perfected from one generation to the next in the course of more than a century.