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Caffè Ferrari Ristretto
It must be Monday or Thursday. These are the days when coffee is roasted at Ferrari. And they have been doing so since 1895.
Renato Ferrari, 76, owner of the oldest and last coffee roastery in Switzerland still heated with coal, stands next to the glowing oven ready to check the roast level of the beans. For half an hour, he repeatedly pulls off a handful of beans with the sample extractor and places them in the cooling sieve: "It's purely a matter of sight, based on experience. Something you can't explain."
Ferrari only uses top-quality Arabica beans. The roasting process with the machines built in 1895 takes considerably longer than modern roasting methods, as the temperature with the coal fire reaches a maximum of 200 degrees. However, this supposed disadvantage is actually an advantage, as this gentle method eliminates a large proportion of the tannic acid. This is actually the whole secret of the particularly mild and digestible Caffè Ferrari.
Ferrari roasts three aromatic, low-acid coffee blends. He serves the café crème generation with "Grandma's Käfeli", and the espresso generation with the "tipo Milano" (light) and "tipo Napoli" (dark) roasts. The E.S.E. pods are 18 flavour-tight, hard-pressed single portions (Ø44mm) available in two different blends.
Celebrities such as Ferdi Kübler, Kurt Aeschbacher, Viktor Giacobbo and Mike Müller are among the long-standing fans of Ferrari's freshly roasted caffè.
Caffeine
Crema
40 E.S.E. single portions, Ø 44mm, individually packed
Aluminium free resealable
1 year
Ferrari
dark roast
100% Arabica Single Origin
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