The Italian coffee tradition meets illycaff's design and innovation, to offer a unique taste experience in London too. Our Flagship in the streets of the Quadrilatero della Moda, a space designed to enjoy a perfect coffee in the heart of Milan. The meeting point between coffee connoisseurs and art lovers, in a historic area of Paris in full transformation.
Illy beauty and design meet a new concept: the third generation illy expressly in the heart of Rome. To obtain the best sustainable quality, illy sources the finest Arabica around the world, establishes a lasting relationship with the growers and nurtures a virtuous circle, generating well-being for consumers and socio-economic development for producers.
Illy beauty and design meet a new concept: the third generation illy expressly in the heart of Rome. To obtain the best sustainable quality, illy sources the finest Arabica around the world, establishes a lasting relationship with the growers and nurtures a virtuous circle, generating well-being for consumers and socio-economic development for producers.
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The beginning of our journey through the plantations starts right here: the coffee plant. Arabica is the most prized species, because being very delicate, it needs an environment with specific geographical and climatic characteristics to grow and maintain its sweet and strongly aromatic taste. The Robusta, on the other hand, produces a much less aromatic coffee than that prepared with Arabica, and is characterized by a marked bitter taste.
The fruit of the coffee plant, the drupe, has a cherry-like appearance. As it matures it changes from green to a bright red or yellow. The skin of the drupe is shiny and thick while its pulp is tender and sugary. Inside the drupe, the seeds (future coffee beans) are covered with mucilage, a slimy, sugary layer, and two membranes, one thicker than the other: the silver skin and the parchment.
Blending is the result of a skillful combination of different coffees able to perfectly balance the aromatic notes and appropriately compensate the changes of the coffee plant, related to its sensitivity to the climate and the seasons, so as to always ensure taste and a broad spectrum of aroma compared to individual ingredients.
The roasting process of the beans takes place thanks to three operations: supplying heat to the coffee, stopping the process and cooling. Roasting time and temperature are two fundamental variables to give the bean the final aromatic notes that characterize our coffee. In fact, these two variables affect not only the aroma that our coffee will have, but also the balance between acidity and bitterness.
Once the roasting phase is complete, it is necessary to proceed in a very short time with the packaging of the coffee, as exposure to the air causes rapid aromatic dispersion in the beans, especially in ground coffee. Proper packaging allows the coffee to rest in the right conditions, improving its organoleptic qualities.
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