Quality, consistency
and a lot of Passion
The Art of Coffee requires expert touch, keen eye and innate vocation to perfection. And only at the end, excellence and passion appear in every single cup of coffee.
The great Journey
It all starts with a careful selection of the best qualities of Arabica and Robusta purchased by Hausbrandt from the main coffee exporting countries of Latin America and Africa.
How do we check the Quality
A sample of the selected coffees is sent to the company, this is called a pre-shipment sample. Once in the company, the sample is analysed by Hausbrandt team. The quality of the product is verified by the analysis laboratory with both visual and microscopic checks, and with subsequent further organoleptic tests, both in infusion and espresso.
The arrival in Trieste
Once all the checks on the coffee, visual and organoleptic checks have been carried out, if this is considered qualitatively suitable, it can sail from the coasts of the countries of origin and be sent to the port of Trieste. Upon arrival of the cargo at the port, another sample is sent to the company to check both its correspondence with the one examined at pre-shipment and the presence of any alterations due to shipping. Upon passing this second check, the coffee arrives at Hausbrandt site, where it is again subjected to visual and analytical tests and external analysis certifying the perfect quality of the coffee.
How is Excellence achieved
The coffee is roasted with different times and methods depending on the type of coffee and the level of roasting according to each specific recipe. Based on the type of blend, the coffee is carefully packaged through packaging systems that preserve all the Aroma and taste of the coffee, whether in beans, ground or inside capsules or pods.
The Mathematics of coffee
As in a mathematical formula, those 7/9 grams of coffee, brewed for 25/30 seconds, with a temperature between 92/94° and a pressure of 9 atmospheres, will result in about 25/35 ml of sweet, full-bodied, aromatic and rich espresso.
