All our teas are now packed in fully biodegradable packaging
Roast Level Chart
The units of measurement used in the chart are the AGTRON GOURMET SCALE and have been taken from ground samples, the value "zero" corelates to pure carbon while values over 100 would have an intense acidity therefore considered for us as underdeveloped.
86 to 100
Kenya Blue Mountain AA (89)
70 to 85
Caramelized Sugar, Mellow
44 to 69
Smoky, Dark Chocolate
St. Vincent (61)
20 to 43
Very Smoky, Liquorice, Burnt
Full French (34)
*Higher numbers = Lighter roast
*Lower numbers = Darker roast
In a professional coffee machine, temperature plays an extremely important role, as it strongly influences the quality of the espresso. Even under the most demanding conditions a stable temperatureprovides great consistency.
But how? Again, through studies, research and experimentation, as well as working with the best baristas, we managed to find a solution that provides for the control of every single parameter. Thus was born T3, a technology that allows the barista to set three temperatures: for the brewing group, the water infusion and the steam.
What do you get? Control of the water supply’s thermal accuracy that results in temperature stability and ultimately in a perfect espresso. This also comes about due to an electronic system, with probes for temperature, pressure and PID, which manages each variable