Chicco D'Oro Espresso Long, Caffitaly

The typical Italian coffee blend for the espresso lover. The typical Italian coffee blend for the espresso lover. The Nespresso compatible coffee capsules are compostable and can be added to green waste. The membrane and sleeve are made of 100% corn starch. Packed in an aluminium-free bag. It must be Monday or Thursday. Coffee is roasted at Ferrari on these days. And has been since 1895.Renato Ferrari, 76, owner of Switzerland's oldest and last coffee roastery that still uses coal for heating, stands next to the glowing oven to check the roasting degree of the beans. For half an hour, he repeatedly pulls off handfuls of beans with the sample extractor and places them in the cooling sieve: "It's purely a matter of eye, based on experience. Something you can't explain."At Ferrari, they only use top-class 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 an advantage, because a large part of the tannic acid is eliminated in this gentle way. This is actually the whole secret of the particularly mild and digestible Caffè Ferrari.Celebrities such as Ferdi Kübler, Kurt Aeschbacher, Viktor Giacobbo and Mike Müller are among the long-time fans of Ferrari's freshly roasted Caffè.

100% Caffitaly System. Thanks to the natural process for separating the caffeine, the quality of the coffee remains unchanged. The gentle roasting process gives the coffee its soft, full flavour. Those who don't want to give up coffee will find the typical taste and aroma of traditional espresso, with a maximum caffeine content of 0.1%. The Caffitaly system is a revolutionary packaging system in the form of capsules. It allows the taste and aroma of the coffee to remain unchanged according to the Italian tradition. Each capsule contains the ideal dose for a perfect espresso: 7.5 grams of ground coffee.Chicco d'Oro has been roasting coffee in the border region with Italy, near Chiasso, in Balerna to be precise, since 1949. The products have an Italian flavour, without losing sight of the Swiss taste. Selected beans from semi-high slopes in Central America are blended in varying nuances by experienced roasting masters, depending on the harvest, so that the end result is always the product with which Chicco d'Oro has made a name for itself in Switzerland.

The typical Italian coffee blend for the espresso lover. The Nespresso-compatible coffee capsules are compostable and can be added to green waste. The membrane and sleeve are made of 100% corn starch. Packed in an aluminium-free bag. It must be Monday or Thursday. Coffee is roasted at Ferrari on these days. And has been since 1895.Renato Ferrari, 76, owner of Switzerland's oldest and last coffee roastery that still uses coal for heating, stands next to the glowing oven to check the roasting degree of the beans. For half an hour, he repeatedly pulls off handfuls of beans with the sample extractor and places them in the cooling sieve: "It's purely a matter of eye, based on experience. Something you can't explain."At Ferrari, they only use top-class 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 an advantage, because a large part of the tannic acid is eliminated in this gentle way. This is actually the whole secret of the particularly mild and digestible Caffè Ferrari.Celebrities such as Ferdi Kübler, Kurt Aeschbacher, Viktor Giacobbo and Mike Müller are among the long-time fans of Ferrari's freshly roasted Caffè.

100% Nespresso compatible. 100% Arabica. The typical Italian coffee blend for the espresso lover It must be Monday or Thursday. Coffee is roasted at Ferrari on these days. And has been since 1895.Renato Ferrari, 76, owner of Switzerland's oldest and last coffee roastery that still uses coal for heating, stands next to the glowing oven to check the roast of the beans. For half an hour, he repeatedly pulls off handfuls of beans with the sample extractor and places them in the cooling sieve: "It's purely a matter of eye, based on experience. Something you can't explain."At Ferrari, they only use top-class 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 an advantage, because a large part of the tannic acid is eliminated in this gentle way. 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", the espresso generation with the roasts "tipo Milano" (light) and "tipo Napoli" (dark).Celebrities such as Ferdi Kübler, Kurt Aeschbacher, Viktor Giacobbo and Mike Müller are among the long-time fans of Ferrari's freshly roasted Caffè.