italian coffee, italian espresso coffee, italian espresso, italian ground coffee, italian coffee beans

Sermeo Espresso Sermeo Espresso Sermeo Espresso
Sermeo Espresso... sicilian taste from 1978
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Coffee’s characteristic is density that is perceived leaving the coffee on the tongue and rubbing the palate with the tip of it.
Coffee density varies from mild to strong, depending on the content of natural fats. Viscosity depends on proteins and fibers present in the infusion.
The dark roast has a fuller density than the light one.

Cream

Caffè curosities

Cream is a result of the emulsion of carbon dioxide (CO2) and fats during the extraction due to high pressure.
In the cup the cream color varies from brown to dark brown, with bronze shades.
The correct color for a truly Italian Espresso is called "frock". A pale color indicates an under-extracted coffee, while a dark color indicates an over-extracted espresso.
Cream should have a fine texture, bubble-free, with no white spots and no tendency to open.

Acidity

Caffè curosities

Coffee acidity is typical of the high quality origins, especially coffee coming from Central America and East Africa, but an excess of acidity is still considered a imperfection.

Acidity is typical of coffee grown at high altitudes and volcanic soil rich in minerals.

The acid content also depends on roasting type and the infusion method.

Aroma

Caffè curosities

Aroma should be strong, intense, able to arouse sensations of delicate fruit and flowers, and you must perceive a note of chocolate. The characteristic bitter must be balanced, clear, in your mouth you should feel a sense of roundness and flavor should be soft and smooth, you do not have any astringent experience.
The aftertaste must be persistent and fragrant.
The cup in which to enjoy the espresso should be of white ceramic to be able to see clearly the color of the cream and keep the heat of coffee, which still has to be drunk within a few seconds after percolation.