COFFEE

NOT ONLY ESPRESSO

Green coffee beans

WHERE IT ALL BEGAN

Since 1950, Pavin Caffè has always paid high attention to the selection of raw coffee beans, aware that this is the starting point to obtain unique and unmistakable blends. In order to produce high quality coffee, the selection process is constantly monitored through sensory analysis. Initially a raw coffee sample is required, with all identification data. Following a first visual inspection, the shape, the size of the beans and their color are observed. The sample is roasted by a specialist in a small roasting machine. As soon as ready, a tasting procedure of each sample is performed. The process is documented through the compilation of qualitative assessment sheets. Tests and samples are stored for future consultation. Periodically, in-house analysis of coffee samples are sent to a certified external laboratory. Such analysis allow the company have a complete evaluation of each sample of coffee.

Roasted coffee

The coffee of the Pavin brothers spread all around and was increasingly demanded. It was initially roasted with a small 10 kg. manual roaster and was sold by Luigi who used to deliver to the customers, with his bicycle, small packages of Pavin Caffè.
Soon the bicycle was replaced by a car and the delivery of coffee was done by a Fiat Topolino 500 C.
From this moment, the growth of Pavin Caffè and the acquisition of new market became continuous.
During the years 1960-1980 of the last Century, beside the professional market of cafeterias and restaurants, sales were developed to retail stores for home preparation with traditional Moka.
During the decade of 1980-1990, the market was mainly represented by cafeterias and restaurants as Pavin Caffè had decided to remain focused on the high-quality professional market rather than mass sales that were gradually developing in the supermarkets.
At the beginning of the 21st century, the third generation entered the Company with a strong desire for innovation mainly based on new business relationships with foreign countries. The reason was the awareness that foreign markets represented a great opportunity for food and beverage products made in Italy and beside that, there are also motivations linked to a strong openness and interest in different worlds and cultures. This attitude was a specific characteristic of the territory in which the Company has its roots. Here foreign trade was a strong element both in economic development and cultural enrichment since the beginning of the last Century.

Espresso methods

A GREAT CLASSIC

Espresso is obtained through the percolation of high pressurized water, at a temperature between 90° and 94°. Water passes through a filter filled approximately with 7,5 grams of grounded coffee.

Time of extraction goes from 15 to 35 seconds and the result is a beverage of 20/30 ml.
The beverage has a dense cream with shades of hazel color, with velvet taste and with a pleasant intensity.

FILTER METHOD

The filter coffee is the result of the extraction of water at a temperature of about 92 ° C through a filter. The quantity of ground coffee is of about 60 grams per liter of water, and the extraction time slightly varies according to the tools used. The drink is especially appreciated for its fresh and fruity aromas.

COLD COFFEE

The cold coffee is obtained by extraction of cold water through a filter. The quantity of ground coffee is about 80 grams per liter of water, and the extraction time is about 10-12 hours. The result is a drink with fresh and fine acidity and with extremely pleasing citrus notes.

NITRO COFFEE

Nitro coffee is obtain adding nitrogen to cold brewed coffee.