the espresso blend of arabica and Robusta according to the most classic italian tradition. 

The Filter Coffee is a ground coffee processed with a manual gravitation extraction method

versus the pressure system with which the espresso is prepared.

The hot water gets in direct contact with the coffee powder, picking up the most fine and delicate tasting notes.

The grinding is fundamental: must be medium grinding, because when is too coarse the coffee tastes weak while when the grinding is too fine the coffee tastes bitter. For a nice “resa in tazza” the coffee filter must be tasted within a few hours from the preparation.

Available in the Classico blend, it is made up with a wise dosage of Arabica and Robusta families.

根据最经典意大利传统的阿拉比卡和罗布斯塔的浓缩咖啡混合。

过滤咖啡是用手动重力提取方法处理的磨碎咖啡

与用于制备浓缩咖啡的压力系统相比。

热水直接冲泡咖啡粉，汲取最精致细腻的味道。

研磨是基本的：必须是中等研磨，因为当太粗时咖啡味道很弱，而当研磨太细时，咖啡味道很苦。 对于一个不错的“在tazza resa”咖啡过滤器必须在准备后的几个小时内品尝。

它采用Classico混合物制成，配有明智剂量的Arabica和Robusta系列。