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Coffee Times COFFEETiMES DE | IT | EN COFFEEISSUE 10 – AUTUMN/WINTER 2016 COFFEE ROASTiMTING COMPANY SCHREYÖGG. INNOVATION ANED TRADITION. SSINCE 1890. The moka - a classic among the many preparation methods Since 1890 the Coffee Roasting Company Schreyögg from South Tyrol has stood EDITORIAL for top quality and workmanship from the bean to the cup. For the production of the various coffee blends more than 20 different raw coffees are purchased from selected plantations, which comply with our stringent criteria. They are roasted in individual varieties in the traditional long roasting process, then blended in an Dear customers elaborate procedure and sorted carefully – since 2002 at the modern production site in Parcines near Merano. and coffee lovers, air trade, sustainability, ecological culti- The basic idea that working must be worthwhile is You have probably wondered on various oc- thinking about the many different shapes of ac- vation and support for smallholders by the focus of Fairtrade. Fair living and production casions why you like your coffee best from a cessories apart from his basic work. The selec- local cooperatives – things the Coffee conditions for the people involved in the produc- particular cup. This is nothing strange. Like tion of the material may be the easiest problem FRoasting Company Schreyögg has been work- tion process create sustainability in coffee grow- for wine glasses, there are certain rules to be to solve, since only few substances, first and ing on for quite some time, not least ing and make it fit for the future – the borne in mind when it comes to the selection of foremost porcelain, are really suitable for a cup thanks to the high-quality Fairtrade aim being to create a stable balance of the right drinking vessel. to drink from. coffee blends “Aurum” and “Poeta”. economic, social and ecological factors. If you want to drink perfect coffee, it is not only Therefore, one of the topics of the latest issue Both come from certified, sustainable The quality of the raw coffee, the types the method of its preparation that must be right, of the Coffee Times ‏‏is this often neglected, yet farming in the best coffee-growing ar- of processing and marketing channels the coffee cup should also meet certain criteria relevant, question. eas of the world. Two trips, to Mexico are of great importance to the economic - an underestimated, yet significant point, since On this note! Take it easy – I hope you will enjoy in 2014 and to Costa Rica in 2015 al- sustainability. In the coffee growing ar- after all an unsuitable drinking vessel can affect the coffee beverage of your choice from your lowed the people in charge at Coffee eas to which we travelled, prime quali- the flavour of coffee quite considerably. favourite cup! Roasting Company Schreyögg to pay a visit to ty Arabica coffees are produced – an important The many preparation methods and types of the farmers on location to get a personal im- aspect for Coffee Roasting Company Schreyögg coffee do not exactly make it easy to find the pression of the Fairtrade production conditions. when it comes to supporting fair trade. appropriate bowl; and any coffee roaster who Peter Schreyögg takes their work seriously would always keep IN THE SHOP WINDOW: OUR FAIRTRADE PRODUCTS Caffè Espresso Aurum Caffè Crema Poeta Direct link to the big choice of coffee spe- cialties from Coffee Roasting Company A balanced espresso with fruity notes, mild flavour A balanced, mild espresso, 100 per cent fairly trad- Schreyögg at www.s-caffe.com/shop – and subtle acidity. Selected arabica beans (95%) ed and exclusively grown by Fairtrade producers. A order online for quick delivery! and high-quality robusta (5%) are a distinguishing choice selection from 90% arabica beans from the feature of this top-quality coffee, which is also ideally best locations of Central America endows it with a suited for milk beverages. discernibly subtle and delicate acidity accompanied Our recommendation for: espresso, cappuccino, by a unique flavour. Highly expressive taste with a caffè latte and latte macchiato particularly subtle, velvety crema. Ideally suited both for automatic coffee ma- chines and for traditional portafilter machines! 1 © Coffee Roasting Company Schreyögg srl | www.s-caffe.com COFFEETiMES FROM THE COMPANY’S HISTORY From Specialty Shop to Coffee Specialist On 6 June 1960 a new, bigger roasting machine was installed in the Meraner Arcades, with which 45 kg coffee could be roasted per batch from now on. This meant that the coffee business could be expanded considerably over the following years. At the same time Josef Paul Schreyögg decided to clearly reduce the varied food range, to restrict the trade with delicatessen and spirits and to speciali- se more on roasting coffee. In the seventies Peter Schreyögg’s father first had the courage to shift to the exclusive production of high-quality coffee specialties. Josef Paul Schreyögg (1907–1981) With the continuing boom in the seventies Merano bene- fited from steadily increasing tourism, and the demand for consumer goods in the hotel and restaurant industry rose rapidly. It was one of the declared aims of Coffee Roasting Arcades Company Schreyögg to meet this demand: from espresso to filter coffee all coffee special- Production site in the Meraner ties conceivable were soon to be offered. INSIGHTS INTO THE WORLD OF COFFEE EXPERIENCE Questions to Stefan Schreyögg The diversity in coffee making – Part 1 Espresso maker or moka pot? What’s the difference? For Stefan Schreyögg coffee mak- the moka pot, press pots, such as the French The word “espresso” is not really appropriate, ing and the various brewing systems press or cafetière, portafilter machines, semi- it is in fact coffee with an intensive flavour. are an extensive and fascinating top- automatic machines, lever machines, fully au- The moka pot cannot produce proper espres- ic. All classics have, of course, been tomatic machines with piston technology, pod so crema. tested at Coffee Roasting Company or capsule machines, vending machines and Which grinding do you recommend for the Schreyögg, and thus, in the next few other special types. steam pressure coffee maker? issues of the Coffee Times the vari- We recommend a medium fine grinding. The ous preparation methods will be de- criterion is that the longer the ground coffee is scribed for our readers in detail. in contact with hot water, the coarser should the grind be. offee is popular all over the world. One How much ground coffee should be used? of the reasons is that it can be pre- We advise that the basket be filled loosely up pared in many different ways – there to the top without pressure on the powder. The Care traditional methods, trendy methods, but mark of the moka pot should be exceeded – for also country-specific, both manual and me- a pot for 4 cups 200 ml water should be used. chanical, simple and complicated ways to Which coffee blend from your range is make coffee. The basic principle, however, is suited best for the preparation of espres- unchanged. Hot water is poured over ground so in the moka pot? coffee. From our range we recommend ground “Caffè Basically we distinguish hot water through the pipe into the upper part, Espresso Delizia” or “Classic” in the 250 g between two main where it hits the ground coffee and drips back package – or the decaffeinated version, what- types of coffee down, where the coffee beverage collects. The ever is preferred. If you grind the beans your- making: with pressure generated is no more than 1.5 bar, so self, you should choose a medium fine grind, and without pres- that this is not really espresso in its classical but, of course, you can experiment a little. sure. The quality of sense: in a portafilter machine (or espresso ma- Can you give any special advice? the result in the cup chine) the ideal pressure is 9 bar. If you have an electric stove, you should is not only a matter of make sure that the pot has a stainless steel taste, the coffee chosen bottom. On a gas hob aluminium can also be should always harmo- used. Meanwhile there are even moka pots nise with the type of for induction hobs. preparation. Are there any tips for maintenance? Hot water is sufficient, the pot should not be cleaned with aggressive detergents; it should 1. Preparation with- always be left to cool before cleaning. out pressure means that the brewing process occurs without any artificially generated water pressure. This includes brewing in the cup, Turkish moka, the filter methods, such as hand filters, ceramic filters, paper filters using a machine, filtering into the vacuum flask, the Neapolitan coffee maker or flip coffee pot as Moka pot well as various special types of filtering. In this issue we present THE Italian classic, the well-known and time-proven espresso maker 2. For preparation with pressure the hot wa- or moka pot, in which the coffee is prepared by ter is pressed through the ground coffee with pressure. The espresso pot is available in differ- additional pressure. This preparation method ent sizes, from one to twelve cups. It consists of includes the steam pressure pots, such as the three elements: the water tank, the basket and percolator, the glass piston coffee machine, the lid with the standpipe. The lukewarm water the espresso or moka pot, special types of is heated, generating steam which presses the © Coffee Roasting Company Schreyögg srl | www.s-caffe.com 2 COFFEETiMES PRACTICAL TIPS FOR BARISTAS It all depends on the right drinking vessel! It is no secret that the material, shape which affects its velvety, creamy characteristics. Due to the fluffy consistency of the milk froth and size of a cup influence the cof- The ideal material and the right properties.
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