Caffè Milanese

The choice of qualities and the craftsmanship of the roasting is our strength! Founded in 1947 in Vigevano, a town near Milan, CAFFE MILANESE export brand of SAHIB is an artisan roasting company that began with a product intended for families almost always in small packs of ground coffee;  Then, in the 1960s, with the birth of the first bars equipped with a professional coffee machine, it switched to the supply of bean blends.  This evolution has led to the acquisition by its workers, now made up of 10 units, a profound knowledge of the dispensing machines  In 1979 SAHIB equipped itself with an internal workshop capable of intervening on the equipment of the premises to shorten intervention times on breakdowns or maintenance are considerably  In 2011, attentive to ecological needs in energy supply, the Company equipped itself with a photovoltaic system. The continuous search for the best origins allows us to obtain a final product of superior quality.
The extraction in the machine must always present a compact and uniform cream. Our stocks guarantee product continuity over time and allow us to offer quality that is always up to our standards. Compact and long-lasting cream Persistent aroma Soft and full-bodied taste Velvety aftertaste We roast in the most traditional way and for individual origins, in fact each type of coffee needs different cooking times to achieve its best result in the cup. After roasting, the coffee is left to rest in special cotton bags and in a controlled environment in terms of temperature, light and humidity for at least 15-20 days, so that the essential oils contained in it can emerge, developing aroma and creaminess . The blends are made up of at least five types of coffee, as each provenance has unique characteristics such as aroma, full flavour, creaminess. The experience and skill of the roaster intervene here to define the percentages that make up the blend. This moment is delicate, since, as with any product of the earth, each harvest is not identical to the previous one, so to obtain a constant taste it is necessary to be able to wisely dose the ingredients. Coffee is a very sensitive product and must be treated with care and attention at every stage of processing: from the purchase of the raw material to delivery to the customer.

Over the years, consumer tastes have evolved and from particularly full-bodied and creamy blends we have moved on to more delicate and less intense fragrances just as the cups used in public establishments were once wide and low while today they are narrower and raised. allow the cream to appear compact and consistent and release the aromas in a more concentrated way Years ago it was common to drink coffee with a lot of sugar and often with the addition of an alcoholic correction, today the consumer has refined the palate to the more delicate and consequently he appreciates coffee without sugar and without the addition of liqueurs In recent years the evolution has been even clearer consumers have radically reduced sugar and now largely drink it bitter and there has also been a huge evolution in machines from professional coffee with pressure control during delivery or variable pre-infusion according to the blend used Ul The single doses arrived shortly, which allow you to obtain an excellent espresso coffee even at home, in the office or in small commercial or craft businesses. A cup of coffee must be satisfying before, during and after taking it: balanced between aroma, body, pleasant and gratifying taste. We select the raw ones by examining the production from all over the world. This means: high quality of the raw, no chemical treatment, purchase of the raw when the crop is fully ripe. Our totally artisanal production method, treated with almost obsessive attention and love, brings those differences that make our coffee a unique product. Private Line / Offices The spread of single portion systems (pods and capsules) for domestic use has made it possible to prepare a cup of coffee at home or in the office, very similar to the one you can have at a bar.

During production, the coffee is optimally ground, perfectly dosed and instantly encapsulated in a protected atmosphere; this allows a very long conservation over time without the powder mixture undergoing alterations due to the presence of humidity in the air or to pollution deriving from smells and perfumes. When you want to dispense the drink, you just need to open the protective case and it is as if an expert hand had prepared the coffee a moment before with the right granulometry and dosage and well pressed inside the capsule/filter. The user just has to introduce the container into the machine and press the start button. Therefore, only he will be able to touch the capsule, because the entire production cycle does not require human intervention, and to enjoy coffee in a simple, fast way, without making a mess so much that both at home and at work, making a good coffee has become very easy .