Box of 16 NESPRESSO Compatible Coffee Capsules - Giovanna Creamy Taste Blend - 80 Gr

THE GIOVANNA BLEND The Superespresso blend (Giovanna) is the result of a balanced combination of three Arabicas, Ethiopia and India which marry with their excellent degrees of acidity and Brazil which balances with its dense body giving the drink a scent of ginger with hints of caramel and cardamom and two Robustas, India which with its precious origins gives a particular intensity and bitterness and Indonesia with an earthy, spicy taste and a high body which leaves a characteristic persistent aroma. Origin of green beans: India, Indonesia, Brazil, Ethiopia. Composition of the blend: Robusta (India, Indonesia) = 40% Arabica (Brazil, Ethiopia) = 60% Caffeine content: medium. CAPSULE CASE COMPATIBLE WITH THE NESPRESSO SYSTEM The GIOVANNA blend is supplied here in capsules compatible with the Nespresso system and each of them is individually packaged in a protective atmosphere. These are then stored in a practical and comfortable 16-unit case, in light cardboard, with a rigorously Antico Caffè Novecento® brand design, which is packaged manually in order to give the customer a further added value of craftsmanship. All the main details of the blend are shown on the outside of the package with the addition of a convenient diagram for enjoying the daily cup of coffee at home. The offer provided here includes 1 box of 16 units, with the Antico Caffè Novecento® logo. ANTICO CAFFE' NOVECENTO® - LUXURY ITALIAN ESPRESSO Antico Caffè Novecento®: it all began in the summer of 1999, when Silvio, just over eighteen, found himself behind the coffee machine in his native town, among black powder, milk, teaspoons and serving cups... But, above all, among the hearts of the people who would follow him in this beautiful adventure. The first steps in the world of the bar with grandfather's precious advice, the desire to share one's state of mind with people, the passion for things well done and the tenacity of those who have the will to achieve many goals, have made so that the Antico Caffè Novecento® brand could be born, a dive into a deco dream, among old furnishings, prints... The smell of coffee and childhood memories... THE 4 FACTORS THAT MAKE THE DIFFERENCE Coffee is a drink consumed in large quantities all over the world however, each coffee is unique: as with wine or olive oil, they are 01) the territory, 02) the whole composition of the soil, 03) the altitude, 04) the climate, to define the organoleptic qualities of each crop. THE ROASTING All the coffee beans in the blends of the Antico Caffè Novecento® collection are imported while still green, then roasted and processed in Italy exclusively by roasting masters. The chemical-physical transformation that affects the coffee bean during the roasting process is the very soul of the full development of a complex set of aromas in the cup. In this precise step, the master roaster gives the bean a definitive character, chooses the roasting point and combines the origins in a blend before cooking. Subsequently it passes to the roasting in drum or air convection ovens and during this process it remarks or holds back the roasting by deciding on the ideal degree of brown. THE ROASTING The roasting process heats the beans by keeping them in constant motion to avoid burning even the smallest surface of the seed. When these have taken on a dark colour, they are removed from the oven and left to cool, turning them over with a shovel in order to disperse the heat in a homogeneous procedure. During the first roasting phase, the coffee heats up and loses humidity, expands and produces a sound similar to that of popcorn. Soon the coffee is browned, a nice tan color. The sound fades away for a few moments but, as the temperature rises, it resumes, signaling to the roaster the start of the second crack which indicates the start of the pyrolysis process, a thermochemical transformation carried out in the absence of oxygen. This is a key moment: in this phase the aromatic oils develop, the sugars caramelize and the grain turns dark brown. Pyrolysis must be stopped as soon as the roasting degree corresponding to the desired aromatic complex is reached. The roasted coffee rests for a short time in order to give the oils time to refine, to rise to the surface and to give the bean a pleasantly shiny appearance, an indicator of maturity for consumption in purity of an origin or a blend. THE ROASTING OF ANTICO CAFFE' NOVECENTO® In Tuscany, for the Antico Caffè Novecento® brand, the master roasters roast the coffee using the same machines that have been installed for decades. The coffee seeds are toasted in direct fire obtained from the combustion of wood. The wood of Robinia pseudoacacia L., which feeds the stoves, at the end of the combustion leaves very few embers and keeps in the cylinder a coffee cooked with sweetness, neither better or worse than others, simply different. The credit goes to the hand that must know how to regulate the combustion of the wood, perfectly calculating the variables of log thickness, humidity and boiler status, correlated to the season and room temperature. Once the green beans have been selected, the mixture is poured into the hopper, which conveys them into the rotating cylinder of the roaster. To verify the cooking point and the good behavior of the coffee, after the first 15/18 minutes, a small quantity of grits is extracted from the cylinder by means of the test, to evaluate its color through the eyes and the smell through the nose to ascertain the correct development of the perfumes. The voice of the coffee is heard during the cooling phase... Like a light and constant crackling... The coffee, roasted to the desired point, slides from the cylinder to the cooling tank, favoring the uniform evaporation of the heat. The passage is very delicate since it is a sort of end of cooking outside the oven which can last from 2 to 5 minutes. THE BLENDS Entering the Antico Caffè Novecento® branded boutiques you will find the Raffaella, Fiammetta, Giovanna and Vanessa blends respectively, fabulous mixes specifically designed to enhance particular aromas on the palate, created both before and after roasting, mixing origins and varieties to create a flavor that does not show itself in a single origin, to add body to the drink, to obtain a greater layer of cream in the cup or to reconstruct the characteristic aroma of a harvest that is light on the nose.