Espresso coffee beans 1kg 80% Arabica blend | Caffè Gentili

Espresso coffee beans 1kg 80% Arabica blend | Caffè Gentili

Regular price€46,00
€46,00/kg
Tax included. Shipping calculated at checkout.

  • In stock, ready to ship
  • Inventory on the way

 

The BRONZO line represents Caffè Gentili's premium coffee: a blend designed to offer the utmost in quality, balance, and cup yield. It is the result of a careful selection of origins and a roasting process oriented towards excellence.

In the cup, it stands out for a rich and round aromatic profile, with elegant notes, balanced body, and a persistent crema. An espresso designed to satisfy even the most demanding palates, maintaining consistency and reliability in every extraction.

Ideal for bars, restaurants, and coffee professionals who want to offer a superior product, capable of distinguishing itself from standard blends on the market.

✔ Caffè Gentili premium blend
✔ 80% selected Arabica
✔ Rich and balanced aromatic profile
✔ Persistent crema and excellent cup yield
✔ Ideal for bars and professional use

A choice designed for those seeking the highest quality level and wanting to offer an espresso that truly stands out.

80% Arabica from Brazil, Ethiopia, Colombia, and Guatemala

20% Robusta from India

The ideal extraction recipe for this type of blend has an infusion ratio of approximately 46%, which means that for a normal espresso weighing approximately 17.5 grams, about 8g and 8.4g of ground coffee should be used to achieve a TDS between 8.5% and 9.5%.

These are indicative figures that do not take into account the actual extraction capability of the equipment used.

 

⭐ The most chosen coffee by our professional customers

The BRONZO blend represents the benchmark of the Caffè Gentili range: the ideal solution for those seeking constant quality, superior cup yield, and an espresso that captivates from the first taste.

 

Own machinery We build our equipment
selected origins Variety and originsconstantly chosen
Worldwide shipping Fresh from the roastery
Since 2004 over twenty years of research and experimentation

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