Passion and research: our coffee
Our coffee arrives in Copanello di Stalettì, on the Ionian coast just outside Catanzaro (Calabria-Italy) from different areas of the world such as Brazil, Central American countries, Ethiopia, Indonesia and Vietnam.
With care, each sack of green coffee, is carefully inspected and cleaned of any impurities: leaves, branches and occasionally some pebbles are removed before the coffee enters the roasting and packaging process. At this stage, our experts personally evaluate the quality of the product and the compliance of its organoleptic properties with our quality standards and our final taste and aroma requirements.
The magic of coffee takes shape in the next step: the coffee beans stored in one of our silos are transferred to one of the roasters. The temperature rises up to 300°C, the coffee is roasted for the time necessary to bring out, for each different origin of coffee, its organoleptic characteristics and all the essential oils that make aroma and taste perfect for our blends.
From the cooling tank, in which our staff carefully check that the roasting does not present imperfections, the coffee starts to be mixed with coffee of other origins to give life to one of the many declinations of the Guglielmo brand. After the mixing phase is finished, the coffee is ground – to finish in our capsules or in the classic 250g vacuum packs – or it is packaged as it is, in grains.
Our blends
Guglielmo Coffee combines passion and continuous research to maintain the taste that has distinguished us for 80 years. We create specific blends for various customers and consumption modes, from bar espresso to capsules compatible with different machines.
The perfect Coffee
At the bar, the classic Italian Espresso is the result of hot water at about 88 °C which crosses the 7 grams of coffee contained in the arm of the espresso machine. So why is there a difference between an espresso and another? Much depends on the care with which your barman treats his espresso machine and the coffee he bought. Always pay attention to how the coffee is pressed (the arm of the machine must be placed). The excess coffee must be removed from the edges otherwise it may burn during delivery. Furthermore, before each delivery, the machine should be activated for a few seconds without the arm inserted, so as to eliminate any previous coffee residues. The cup in which you will be served coffee should be of thick porcelain or, if you prefer, glass.
At home, however, if you have chosen to use the classic moka, pay attention to where to keep the coffee: in the refrigerator, in a well-closed tin, it is the best choice. The ideal would be to remove the jar from the refrigerator a few minutes before making coffee. The water must be inserted into the boiler up to the level of the valve. The coffee must not be pressed before closing the moka: this must be placed on the stove over low heat. When the coffee begins to come out, lower the fire to a minimum. Before all the coffee has gone out, turn off the stove and move the moka from the hot stove so that the dispensing ends without the risk of burning the last part of coffee left.
If you have chosen the convenience of using pods and capsules, much of the work will be done by the machine, and you will be left with nothing but the pleasure of enjoying your coffee. Special attention, however, should be paid to pre- and post-brewing maintenance: the advice is to use mineral water to fill the reservoir. Be careful not to start brewing without water in the reservoir. This should then be cleaned periodically, about once a week. Before brewing, as at the bar but not necessarily every time coffee is brewed, it is advisable to activate the machine for a few seconds without a pod or capsule inserted, so as to remove any residue that may have accumulated in the ducts.
