Espresso with Italian ancestry

Espresso owes its name to the Italian "espressivo", i.e. the term "expressive". And we must admit that it perfectly reflects the character of this coffee. Espresso is 25-35 ml of very fragrant infusion. Its integral component is freshly ground beans and the right pressure, thanks to which water flows optimally through the coffee particles

According to the sensory lexicon (Coffee Sencory Lexicon), "floral" is a sweet, light, slightly scented fragrance associated with fresh flowers. There are only three descriptors in the wheel of flavors from the Specialty Coffee Association (SCA) in the Floral sector: rose, chamomile, jasmine. The wheel from the Counter Culture project already includes seven notes: hibiscus, rosehip, lavender, orange flowers, jasmine, magnolia, lemongrass. Floral notes are more common in Arabica, but they can also be found in Robusta, grown at high altitudes and processed in a washed way. The presence and intensity of floral notes depend on many factors, including the way the coffee is processed and the degree of roast. Compared to other groups, floral notes are persistent: even in dark roasted coffees, the floral character can be preserved. However, their intensity varies: for example, with a light roast there will be a very sweet floral aroma, and with a darker one, the floral notes will be barely noticeable. The most common floral notes The floral descriptors in coffee are similar to the aroma of coffee tree flowers, which is reminiscent of the sweet, intense aromas of jasmine, orange blossom, and gardenia.