A Great Serving of Caffè Americano

Looks like an ordinary cup of coffee, but it was different. It was brewed according to Anonymous principle, “We just don’t cook foods, we invent it. I am drinking a cup everyday and has never felt any noticeable change in aroma and taste.

caffe americanoThe process

Green coffee beans are procured from several trusted sources. Each source has been undergoing strict scrutiny to assure excellent and consistent material quality.

Received beans are checked for quality compliance. Non-conformities are returned to supplier or trashed if the volume is significantly low.

Accepted beans are stored properly to prevent deterioration. Moisture absorption, fungal growth and weevil attack.

Beans undergo eye and hand selection process before roasting. Various defects such as cracks, holed, stones, woods and blacks are discarded. A single defective bean might be enough to spoil the cup.

Coffee beans are roasted in small batches to assure freshness.Each variety belonging to a specific blend are carefully weighed before mixing.

A small semi-automated roaster is used. Capable of delivering precise temperature and quickly cooling the beans right after roasting.

Cleanliness of roaster, espresso machine, grinding machine, cups, spoons, tables is kept. It prevents any contamination which might affect the desired flavor.

The water use for coffee making undergoes adequate filtration and mineralization system. It also has great impact on end quality and should not be ignored.

This coffee is called Caffè Americano. Base on what I observed, it was composed of 1/3 espresso and 2/3 hot water. Accurately measured coffee grounds is extracted and added with hot water. The result is an irresistible cup of Caffè Americano.

I never add sugar to my coffee so I prefer calling it black.

I am trying to resist coffee. How can I if all of my office mate are coffee drinker. The very nice aroma is always calling my attention.

Marvin is the lead chocolate maker of Ben and Lyn Chocolate Inc. Has strong background in food research and development. Occasionally conducts training and lectures. Accepts coaching and consultancy services. Lecturer of Cocoa Foundation of the Philippines.

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