New York Cialde

Test winner in practical dispenser box

In the Feinschmecker test of E.S.E. (Easy Serving Espresso) compatible products (11/2002), the winner was - once again - Caffè New York. The testers judged it to be a full-bodied, round espresso with a long finish and mild, well-integrated acidity and awarded it an overall score of 2. We can agree with this, even if our assessment is somewhat more detailed. Incidentally, the composition of the Cialde (that's the Italian word for it) largely corresponds to the Extra XXXX roast. Only the small proportions of the sinfully expensive Blue Mountain beans used there have been omitted here. The result is pouches of unusual harmony that can be used universally. Whether espresso, cappuccino or a long cup of Schümli, these pods are a well-rounded affair. Both visually and in terms of flavour.

E.S.E : This abbreviation stands for "Easy Serving Espresso". Provided you have a compatible espresso machine, you will get a cup like no other, always creamy, always perfect. Simply insert the sachet into the machine, let the water run through and that's it.

The story of Caffè New York began a good 70 years ago in the small town of Montecatini Terme in Tuscany. Ugo Incerpi, owner of the Bar New York, bought a roasting machine so that he could offer exceptional coffee to the select clientele who came to the spa town. The coffee was so excellent that word got round within a very short time. In the 1950s and 1960s, Mr Incerpi's son-in-law, Oscar Onori, expanded the "one-man roastery" and began distributing "Caffé New York" to bars and restaurants throughout Tuscany.

In the Feinschmecker test of E.S.E. (Easy Serving Espresso) compatible products (11/2002), Caffè New York won - once again. The testers judged it to be a full-bodied, round espresso with a long finish and mild, well-integrated acidity and awarded it an overall score of 2. We can agree with this, even if our assessment is somewhat more detailed. Incidentally, the composition of the Cialde (that's the Italian word for it) largely corresponds to the Extra XXXX roast. Only the small proportions of the sinfully expensive Blue Mountain beans used there have been omitted here. The result is pouches of unusual harmony that can be used universally. Whether espresso, cappuccino or a long cup of Schümli, these pods are a well-rounded affair. Both visually and in terms of flavour.

E.S.E : This abbreviation stands for "Easy Serving Espresso". Provided you have a compatible espresso machine, you will get a cup like no other, always creamy, always perfect. Simply insert the sachet into the machine, let the water run through and you're done.

The story of Caffè New York began a good 70 years ago in the small town of Montecatini Terme in Tuscany. Ugo Incerpi, owner of the Bar New York, bought a roasting machine so that he could offer exceptional coffee to the select clientele who came to the spa town. The coffee was so excellent that word got round within a very short time. In the 1950s and 1960s, Mr Incerpi's son-in-law, Oscar Onori, expanded the "one-man roastery" and began selling "Caffé New York" to bars and restaurants throughout Tuscany.