Taste. Enjoyment. Emotions – these are the attributes for really good coffee! Yes, coffee is one thing – quality is another! But… what is that… quality? Let’s see what the economy has to say about this: Quality means the value or quality of a product or service from the user’s point of view and is also the degree of suitability for its intended use. Aha!? … Um, so in relation to coffee that means for you: As a coffee gourmet and coffee junkie, you decide whether the product is good or not. Point. In the end it’s the consumer – you! – the expert on the caffè he drinks! Because only you will notice whether our above-mentioned attributes apply to you. 🙂
For every bean … taste!
So when it comes to quality, the heads behind mums agree: It is the A&O, which is why only high-quality products are bought and sold again. Of course, top quality has its price, but it also guarantees top taste! So what’s the point? Exactly – about the beans! These should ideally be whole beans, not broken, without holes, and have the ideal smell and taste.
The art of roasting
And while we’re on the subject of smell and taste: now the most important people come into play: Mom’s master roaster! Their task is to emphasize certain flavors and give the different products the typical taste. They have to know exactly what they are doing, because roasting coffee is a small science: the darker the roast, the more intense the coffee. And the master roasters must not roast too quickly or too hot – this could elicit unwanted flavors from the bean. Not easy! The skill of Mommy’s master roaster is therefore the decisive quality feature, because what would the best bean be without perfect roasting?
In the end, of course, personal taste decides – and since tastes are as different as people themselves, mums have a large selection of varieties up their sleeves and are always coming up with new roasting recipes.
The best comes on top
Especially SIE stands for the quality of good Italian coffee: the crema! You can do the ultimate quality check via crema: With a good espresso, the crema settles by itself on the surface and ideally holds the sugar for about three seconds before it seeps down. The crema should then close completely again.
A spectacle for your coffee-hungry eyes! 😉

