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Specialty coffee is any coffee that presents no “origin” defects, either primary, characterizing the negativity of coffee, or secondary (less serious), the only ones admitted in a minimum sample of 350 grams The defects are those of shape and colour, identified manually by a specialist, in spite of the fact that a first check-up is carried out on the plantation by the farmer – (“flawed” beans are often isolated in the same roasting laboratory).

The Q-graders appear at this point; they are tasters who are able to give an objective evaluation of the quality of coffee by examining the unroasted green coffee and creating a profile of its aroma and taste. They cast a vote from 70 to 100, and when a coffee scores more than 80 points it becomes a specialty product according to the SCA parameters (Specialty Coffee Association).

“We take care of the transformation of unroasted green coffee beans in relation to the different markets. Each type of coffee is unique – explains Emanuele Tomassi – and needs an appropriate roasting curve. Some years ago roasters would give their evaluation just by looking at the colour of the coffee; however it is now clear that roasting is a scientific process obtained by a probe-measured curve.”.


How to make AEROPRES coffee

  1. Equipment: scales, timer, kettle, AEROPRESS, Tomassi coffee.
  2. While heating filtered water at 86° C, weigh and grind 20gr of your favourite coffee with medium/coarse texture (it is a good idea to adjust this variable until the preferred grinding point is found).
  3. Insert the filter and soak it in hot water to avoid a paper flavour.
  4. Put the AeroPress together upside down and then pre-heat it by pouring some water into it.
  5. When it is set up, pour the water out and put the ground coffee in the AeroPress. If it makes things easier, use the supplied funnel.
  6. It is now time to put the AeroPress on the scales and calibrate it. Start by slowly pouring 100gr of water in, then delicately stir the coffee. Be careful not to cause any turbulence!
  7. At 00:30 slowly pour in another 125gr of water, until it reaches a final weight of 225gr.
  8. Place the filter at the bottom of the coffee machine and suck up the air pressing with great care. When the timer hits 1:20, it is time to delicately turn the AeroPress upside down again and place it in the jug.
  9. Immediately press for 30 seconds and when it hisses, stop.
  10. And Voilà, the coffee is ready! Don’t forget your AeroPress when you travel, it is super-handy 🙂

How to use a Chemex coffeemaker

  1. equipment: scales, timer, kettle, Tomassi coffee, jug and funnel.
  2. First wet the filter with some water to clean the paper.
  3. Grind 15 grams of MEDIUM coffee for a 250 cup (60gr./lt)
  4. Heat the water until it reaches a temperature of 92/95°.
  5. Start brewing: gently pour in 40 grams of water and wait 30 seconds. Pour in 200 more grams of water before the timer hits 1:30, total extraction time is 2:30, if it is too slow adjust the grinding to IMPROVE THE BREWING.
  6. Enjoy your coffee.
Cold Brew

How to make Cold Brew Coffee

  1. Ready, steady… Go!
  2. Weigh and grind 60 grams of coffee (medium size) preferably with Filter Roast and divide in two parts.
  3. Place half of the coffee (30 g) in the Hario Cold Brew filter. Start the timer and slowly add 300 grams of room temperature water.
  4. When the timer hits 3:00, add the other half of the coffee (30 g) to the filter and 200 grams of water. When most of the water is filtered, add another 100 grams, in an attempt to absorb all the coffee.
  5. Place the lid on top and store in the fridge for 6 hours, avoiding any movement during this period.
  6. After the 6 hours, remove the filter.
  7. Before serving, if a less concentrated coffee is preferred, add some cold water or ice and it’s ready to refresh