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COFFEE

The coffee industry: from planting to harvesting, from processing to the selection process, from creating the blend to exposing it to the art of roasting. These steps are the basis of Venturato coffee’s excellence.

 
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COOLING THE COFFEE

Cooling is carried out as quickly as possible in order to favor internal condensation of the aromatic substances present in the coffee. The coffee can be cooled with water, but in this case, the beans tend to reabsorb humidity, becoming less powdery and aromatic.



Precisely for this reason, Venturato prefers adopting the air-method. Though more costly, it is perfect for exalting the qualities of coffee, obtaining a blend full of optimal organoleptic and nutritional properties.

The best roasters do no package their coffee immediately after cooling. Instead, they let it mature at controlled temperatures. This stabilizes its natural oils and allows for the development of the fats that constitute coffee’s aromatic base, its persistence and its ability to become an espresso with fine, consistent cream.

To those who drink coffee to relax or to concentrate, for those whose blood circulates with ‘caffeine’, to those who only drink one cup, but it has to be excellent. To those who are convinced that coffee is good for them and who insist on only serving the best. For those who have always thought that without coffee the flavor of life would be somehow lacking. For those who go crazy for coffee and who’ve never betrayed it with so much as a cappuccino.

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