Coffee

To be able to enjoy a good hot and creamy coffee at a competitive price, expressly bringing the typical aroma of the bar into the cup in your home, choose the Krifi Grani or Moka blend. A unique blend, which celebrates the break and the taste of many coffee lovers.

The master roasters of Ferrara compose this blend every week with 50% Arabica and 50% Robusta, selecting the most precious beans from Colombia, India and Vietnam.

By virtue of the intense and overwhelming body, Krifi Grani or Moka is the ideal coffee for the extraction of the typical Espresso and the classic Italian Moka.

The beans follow a higher degree of roasting, which takes place separately for each of the varieties that make up the blend. This is exactly what the company’s roasting production process envisages, which has been roasting coffee for the best bars for over sixty years. Each roasting cycle lasts from 13 to 15 minutes, to ensure that the coffee is roasted at the right point and does not lose its organoleptic qualities. Still hot, the coffee bean is collected in a tank and cooled by a forced ventilation system, called Quick Fresh. This practice is essential to instantly block the taste and aroma that were released in the beans in the previous phase.

Before packaging, a last further check will follow, with the taking of a sample on which to test the degree of humidity. The coffee beans are packaged in special 500 and 1000 gram packs with an aroma-saving valve: it works in a one-way way allowing the release of the carbon dioxide naturally released by the beans once they are roasted, and preventing the entry of oxygen into the bag. It guarantee of the full maintenance of the aromas.

It is available already ground for the moka, in 250 gram packs, also equipped with an aroma-saving valve: Krifi quality is a set of small details that make the difference in the cup.

• Aroma         O O O O o
• Body            O O O O O
• Acidity         O O O o o
• Sweetness   O O O O o

Composition: 50% Arabica – 50% Robusta

GRAN BAR is the virtuous composition of Krifi Caffè, decisive in taste, and balanced. It is created by mixing 80% Arabica coffee with 20% Robusta, after separately roasting the individual varieties; this procedure allows to best enhance the distinctive characteristics of the individual grains.

Aromatic notes of toasted bread and hazelnut emerge in the cup and it is the ideal coffee for those who like to be transported in a full-bodied taste and a persistent aftertaste with very low acidity. Gran Bar is the recommended coffee for the preparation of Italian Espresso, but also for cappuccino since its aromas and body go perfectly with milk.

India, Colombia, Peru, Indonesia and Vietnam are the Countries of origin of the grains which, expertly dosed, form Krifi Gran Bar. Ideal for fine grinding for automatic espresso machines, it also lends itself to being used with larger grain sizes for a moka or French press. A consistent brown color even in the longest extractions, and a soft and golden cream distinguish the shades in the cup.

The production has always been aimed at professional use in Italian bars, a tradition and distinctive trait that identifies all Krifi products. For better conservation of the product, the coffee is packaged in special heat-sealed packs of 1000 g with an aroma-saving valve: it works in a one-way way allowing the release of the carbon dioxide naturally released by the beans once roasted, and preventing the entry of the oxygen in the bag to guarantee full maintenance of the aromas.

Curiosity: as soon as it is roasted, Krifi coffee is collected in a special tank and cooled through a forced ventilation system, called Quick Fresh. This phase is essential to instantly fix the taste and aroma that are released in the beans at the time of roasting. Before packaging, a last further check always follows, with the taking of a sample on which the degree of humidity is tested.

• Aroma         O O O O o
• Body            O O O O o
• Acidity         O O o o o
• Sweetness   O O O O o

Composition: 80% Arabica + 20% Robusta

Created to celebrate the Company’s founding year, 1961 is the 100% Arabica blend created from the composition of the most refined Arabica qualities from Central America, India, Ethiopia and Brazil. The particular roast brings out the delicacy of the body, while underlining a fine acidity. The low caffeine content, however, less than 1.5%, allows you to enjoy this special coffee several times during the day.

The beans that make up the blend are roasted with a medium roast profile suitable for Espresso, but they also express themselves with character in filter extractions. The taste is decisive, pleasantly bitter; with an evident contrast this coffee gives an incomparable boost despite the low caffeine content. To try. Of an intense dark color in the cup, it has a brownish, soft and thick cream, with bronzed reflections. For those who want to dabble in culinary experimentation, 1961 is also ideal in the kitchen: excellent in the confectionary preparation of the classic Tiramisu, or in combinations with cream or vanilla ice cream.

Before packaging, a last further check will follow, with the taking of a sample on which to test the degree of humidity. The coffee is packaged in special 1000 g packs with an aroma-saving valve: it works in one direction allowing the release of the carbon dioxide naturally released by the beans once they are roasted, and preventing the entry of oxygen into the bag to guarantee full maintenance of the aromas.

Curiosity: in 1961 the Faema company from Milan wrote a very important page in the history of professional espresso coffee machines with the revolutionary E61. It was in fact the first time that a built-in pump was used, which guaranteed constant pressure to dispense true Italian espresso. Previously, a lever system was widely used, which did not provide such repeatability. Thus Faema E61 has become a symbol of Italian espresso in the world.

• Aroma         O O O O O
• Body            O O O O o
• Acidity         O O O o o
• Sweetness   O O O O o

Composition: Arabica 100%