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Character of the coffee
Flavor profile
Intensity
Describes how strong the coffee is perceived in terms of taste. A high intensity does not automatically mean more caffeine, but rather more presence and strength in flavor.
4/5
Roasting
Indicates how light or dark the coffee is roasted. Light roasts often seem livelier and fresher, while darker ones are usually stronger and more bitter.
4/5
Acid
Acidity is a natural component of coffee. Depending on the variety and roast, it can be very subtle or clearly perceptible. This value helps you gauge how prominent it is in the taste.
2/5
Main aromas
The aromas show you the flavor profile of the coffee. Not everyone tastes every single note – and you don't have to. They serve primarily as a guide.
Chocolate, caramel, nut, roasted notes
Bean variety
Arabica and Robusta offer different flavor profiles. A high-quality Robusta can be just as impressive as a high-quality Arabica. The blend ratio therefore primarily describes the character of the coffee rather than its absolute quality.
40% Robusta 60% Arabica
Roasting process
The roasting process influences how the aromas develop. Slower and more gentle roasts can bring out different flavor nuances than fast industrial methods.
slow, traditional drum roasting
Place of roasting
The roasting location indicates where the coffee was roasted. In itself, it is not a quality indicator, but it provides additional information about the roastery, its tradition, and the origin of the product.
Nervesa della Battaglia
Everything at a glance
Product details
| Preparation | Portafilter machine, automatic coffee machine, moka pot |
|---|---|
| Product form | whole beans |
| Country of origin | Italien |
| Product name | Roasted coffee, whole beans |
| Net weight | 1,000g |
| Ingredients | Roasted Coffee |
| Manufacturer | Hausbrandt Trieste 1892 S.p.A., Via Foscarini 52, 31040 Nervesa della Battaglia, Treviso |