QUALITY IN THE CUP
How to recognise an authentic Italian espresso
Creamy, full-bodied and aromatic .... these are the distinctive traits of the most loved and famous Italian coffee in the world.
CREMA
This is the symbol that distinguishes espresso from other coffee making methods.
A Modo Mio uses unique extraction and emulsion methods to create a thick and delicious crema.
The elements that define a quality blend and professional extraction can be characterised by the colour, texture and consistency of its crema.
The perfect crema is consistent, lasting and the colour of hazelnut. It should never be frothy or transparent and the colour should be neither too dark nor too light.
BODY
Thanks to its carefully selected blends and unique extraction method, every cup of A Modo Mio espresso is guaranteed to be full-bodied and well balanced.
The body is the feel of the density in the cup. The oily and viscous consistency is derived from the concentration of substances dissolved in it. The body of the coffee is different from the strength of its taste and aroma. The taste of the coffee is determined by four basic profiles bitter, sour, salty and sweet. The predominance of any of them depends on the compostion of the blend.
AROMA
A Modo Mio espresso's fine aroma is the result of its high-quality production method. The true fragrance of the perfect espresso.
This is the intensity of the espresso and is due to the high concentration of fragrances in a small quantity of the beverage.
The aromatic sensations are complex and have been decribed variously as flowers, dried fruit or chocolate.
The aromas are absorbed by smelling the vapour released directly from the cup and whilst drinking it.
COFFEE CUP
The quality of the best espresso also depends on the vessel that contains it - the coffee cup.
The A Modo Mio coffee cup is designed in a way that preserves the purity of the original flavour.
The cup should be transparent, no larger than 70 mls capacity, have a truncated cone shape and be pre-warmed to a temperature of 34 - 40C.
The crema will therefore be so compact and warm that it will highlight and capture the main elements and aromas of the coffee.
