Our aim in the espresso universe is the perfect cup. The cycle of traceability will be closed once the final consumer encounters the authentic elaboration of the genuine espresso. Therefore, our family is consistent with this philosophy to each and every one of the essential phases so as to get to the number 1 coffee cup, or, as we call it, the Cup 10. We base this on the control of three points: the coffee, the equipment, and the human factor.
Preparing an espresso, the coffee requires some specific features which are vital to achieve this Cup 10. The coffee must be perfect, freshly roasted and left to rest to degas it. By means of such high quality, as well as a clean cup, we will have a perfectly balanced system of gustatory sensations (flavour, acidity, volume, sweetness…)
In order to achieve such quality, we opt for coffees from different plantations from all over the world (Brazil, Nicaragua, Colombia, Ethiopia…) They provide the blend with the precise and genuine tastes and flavours.
We need to take care of our equipment in order to properly extract the coffee. The equipment refers to all the tools we use: coffee machine, coffee grinder, cups, water purifiers, etc. They must have a high quality as well as having been specifically designed for the espresso.
The extraction equipment (coffee machine and grinders) has to be controlled by technicians who will professionally do the maintenance and who will regularly control the pressure and temperature, which are essential settings to achieve a perfect extraction.
The human factor
Some people have tried to heavily reduce the human manipulation of the coffee by using superautomatic coffee machines, capsules… However, some of these changes cannot achieve the excellent results of the Cup 10, as they simply offer a plain cup, without such an important aspect as sensitivity.
That is why the barista must be trained in all the features and different phases of the coffee, as well as in the maintenance and cure of the equipment, and the roasting and blending of the coffee… The barista has to share these concepts with their customers.
This is the only way towards the perfect cup: a good coffee, a good equipment, training and sensitivity.