To achieve the perfect espresso, the blend of coffee is fundamental and is determined by its own specific characteristics. The attention is then focused on the individual roasting of each different variety of coffee bean. Finally, the blending of the coffee beans must be considered so that the different percentage of each different variety used can be adjusted to obtain the desired flavor. The balance between the two different coffee varieties "Arabica" and "Robusta" and the degree of roasting are the secrets of the producer. These factors define the differences between one manufacturer to another. Portioli is dedicated to creating the finest Italian coffee. The arresting flavor of Portioli comes from a unique blend of twelve coffee bean varieties sourced from middle and Southern America, Africa and Asia. The flavor of each coffee is dependent upon the origin characteristics. This combination is used to determine the flavor category of each coffee: ‘Light & Subtle’, ‘Rich & Smooth’ and ‘Bold & Distinctive’. While the origin characteristics influence the look, taste and smell, the roast degree also influences the final product. As the bean is roasted darker, its origin characteristics become muted. As the roast is progressing, the heat accelerates, intensifying the flavor by creating caramelization in the bean, which adds a new dimension to the flavor and aroma, not present during the early stages of the roast. While light and medium roasted beans are more moderate in flavor, and maintain much of the origin characteristics, a medium dark to dark roast bean is very intense and loses much of the origin characteristics during the roasting process. Each bean variety is hand selected when ripe and is roasted separately to uphold its individual flavor, acidity and character prior to blending. The result is an unmatched symphony of flavors. Portioli enforces a strict maximum variance during each roasting process of +-5% to ensure each blend consistently presents the ultimate in espresso. |
