Typical coffee from Naples

30% Arabica / 70% Robusta. Ein Klassiker für die Moka-Kanne.Die Packung dieser Röstung trägt heute noch die unverwechselbare Farbkombination, mit der Caffè Mauro gross geworden ist. Leider haben sich die Inhaber 1997 dazu entschlossen, den Marktauftritt von Caffè Mauro zu modernisieren. Die alten Tassen mit der orange-braunen Welle sind heute schon Sammlerstücke - sie werden einfach nicht mehr hergestellt. Der Caffè selbst ist aber nicht verändert worden - und das ist auch gut so. Bewährtes unterliegt schliesslich nicht dem Zeitgeist. Und so wer-den sie mit jedem Schluck dieser kernigen Röstung an vergangene Tage erinnert. Vielleicht an den ersten Italienurlaub, oder auch an den fürchterlichen Regen, bei dem Sie im Zelt gesessen haben und sich genau diesen Caffè zubereitet haben oder an die lärmige Piazza in Neapel oder oder oder... Versuchen Sie es einfach mal.Was macht Caffè Mauro so einzigartig? Caffè Mauro setzt heute auf modernste Rösttechniken. Für jede Bohnenart und Bohnenqualität werden mittels einer computergesteuerten Röstanlage die optimalen Röstbedingungen errechnet und angewendet. Aufgrund der stark verlangsamten Röstung ('tostatura lenta'). kann das in den Bohnen enthaltene Wasser schonend verdampfen. Die Zuckeranteile karamellisieren in den Bohnen, die daraus entstehenden ätherischen Öle bleiben erhalten und verleihen dem Kaffee das typische Aroma.

60% Arabica / 40% Robusta. Mauro quality in a 250 g vacuum pack - no grinder required. What makes Caffè Mauro so unique? Today, Caffè Mauro uses the most modern roasting techniques. For each type of bean and bean quality, the optimal roasting conditions are calculated and applied using a computer-controlled roasting system. Due to the very slow roasting ('tostatura lenta'). the water contained in the beans can evaporate gently. The sugars caramelise in the beans, the resulting essential oils are retained and give the coffee its typical aroma.

Coffee capsule for Bialetti pot. Prepare a mocha comfortably and cleanly with the Bialetti pot The Mokaquick capsule is for lovers of the classic mocha with the Bialetti mocha pot. Quick, easy and clean. Suitable for the Bialetti Original Moka Express for 3 cups each. With this roast, Caffè Mauro has managed to steer the roughness and boisterousness of other varieties into more cultivated channels, not least thanks to the high proportion of selected Arabica beans.Nevertheless, the acidity does not come too much to the fore; that is reserved for the delicate aromas. The caffeine content is - typically Mauro - relatively high, but this Caffè should probably not become too cultivated. To this we say: That's good, because after all, caffè is supposed to awaken the spirits. And that happens here in an always interesting way.What makes Caffè Mauro so unique? Today, Caffè Mauro uses the most modern roasting techniques. For each type of bean and bean quality, the optimal roasting conditions are calculated and applied using a computer-controlled roasting system. Due to the very slow roasting ('tostatura lenta'). the water contained in the beans can evaporate gently. The sugars caramelise in the beans, the resulting essential oils are retained and give the coffee its typical aroma.

100% Arabica. A Mauro on the wrong track - but a very tasty one. A wonderfully intense and balanced 100% Arabica blend of South and Central American green coffee varieties. The gentle and dark roasting brings out the notes of fruit and flowers.What makes Caffè Mauro so unique? Today, Caffè Mauro uses the most modern roasting techniques. For each type of bean and bean quality, the optimal roasting conditions are calculated and applied using a computer-controlled roasting system. Due to the very slow roasting ('tostatura lenta'). the water contained in the beans can evaporate gently. The sugars caramelise in the beans, the resulting essential oils are retained and give the coffee its typical aroma.Heat is inevitably generated during the grinding process. High heat would stimulate oxidation and negatively affect the coffee quality. That is why Caffè Mauro uses modern mills with insulated grinders. The coffee is thus ground gently and then immediately packed in an airtight container.

70% Arabica. The cultivation of the impetuous. With this roast, Caffè Mauro has managed to channel the roughness and impetuousness of other varieties into more cultivated paths, not least thanks to the high proportion of selected Arabica beans. Nevertheless, the acidity does not come too much to the fore; that is reserved for the delicate aromas. The coffee pods are vacuum-packed in individual portion bags to protect the aroma, and are properly pressed in perfect doses for an espresso in the best Italian tradition.What makes Caffè Mauro so unique? Today, Caffè Mauro uses the most modern roasting techniques. For each type of bean and bean quality, the optimal roasting conditions are calculated and applied using a computer-controlled roasting system. Due to the very slow roasting ('tostatura lenta'). the water contained in the beans can evaporate gently. The sugars caramelise in the beans, the resulting essential oils are retained and give the coffee its typical aroma.

The perfect and balanced combination of Arabica and Robusta. A classic southern Italian coffee packed in E.S.E. pods. In the south of Italy, Caffè is short, strong and long-lasting in flavour. There you can find Quarta Caffè. In the centre of the old town of Lecce, a roastery was founded in the 1950s from a coffee bar. Today, the roastery enjoys a good reputation throughout the Salento peninsula on the heel of Italy's boot.

70% Arabica/30% Robusta. Ground for the mocha pot. The Mauro De Luxe is a medium-bodied espresso with subtle acidity, medium body and a not too intrusive aftertaste of chocolate. Typical southern Italian Mauro flavour ground ready for use - and for the machine with pump, not for the moka pot. This blend is spicy and rustic, with a good dose of bitterness - just the way Sicilians like it best. An exquisite pleasure at any time of day.What makes Caffè Mauro so unique? Today, Caffè Mauro uses the most modern roasting techniques. For each type of bean and bean quality, the optimal roasting conditions are calculated and applied using a computer-controlled roasting system. Due to the very slow roasting ('tostatura lenta'). the water contained in the beans can evaporate gently. The sugars caramelise in the beans, the resulting essential oils are retained and give the coffee its typical aroma.

Dark and oily with the typical smoky taste, that is Quarta Caffè. In the south of Italy, Caffè is short, strong and long-lasting in flavour. That's where you find Quarta Caffè. In the centre of the old town of Lecce, a roastery was founded in the 1950s from a coffee bar. Today, the roastery enjoys a good reputation throughout the Salento peninsula on the heel of Italy's boot.

Für diese kräftige Espressomischung wurde eine erstklassige Auswahl an Arabica- (50%) und Robusta-Kaffeebohnen aus den besten Lagen in Brasilien, Costa Rica, Indien und Äthiopien getroffen. Eine langsame und schonende Röstung macht diesen Kaffee stark und kraftvoll. Ein vollmundiger Kaffee mit starken Nuancen von zartbitterer Schokolade, welcher eine wunderbare Crema kreiert.1967 wurde in Modica die Kaffeerösterei Caffè Moak gegründet. Die Leidenschaft für Kaffee sorgt dafür, dass Giovanni Spadola in Modica Alta neben seinem Haus eine (sehr) kleine Kaffeerösterei eröffnet. Alles began mit einer kleinen Petroncini Röster für 15 kg. Heute ist Caffè Moak in ganz Italien bekannt für ihren typisch sizilianischen Kaffee, dunkel und etwas länger geröstet.

A first-class selection of Arabica and Robusta coffee beans from the best locations in Brazil, Costa Rica, India and Ethiopia was made for this coffee. A slow and gentle roasting makes this coffee strong and powerful. A full-bodied coffee with strong nuances of bittersweet chocolate, which creates a wonderful crema. the coffee roasting company Caffè Moak was founded in Modica in 1967. A passion for coffee led Giovanni Spadola to open a (very) small coffee roastery next to his house in Modica Alta. It all started with a small petroncini roaster for 15 kg. Today, Caffè Moak is known throughout Italy for its typical Sicilian coffee, dark and roasted a little longer.

20% Arabica / 80% Robusta-Special coffee variety for delicious coffee specialities. Experience the delicious taste of an Italian coffee blend with a subtle hint of chocolate - Mauro Special Bar. Produced by Mauro Demetrio S.p.A., a renowned Italian coffee producer, this blend consists of 20% Arabica and 80% Robusta beans carefully selected from Brazil, India and Indonesia. The beans are gently roasted to guarantee a unique taste and a delicate crema. This coffee offers a strong, slightly floral and fruity aroma that is perfect for coffee specialities such as cappuccino or latte macchiato, but also offers a true taste experience on its own. With Mauro Special Bar, you can take your coffee enjoyment to a new level.

With a small Robusta content of 15%, this Brasilea is a typical coffee from a small Sicilian coffee roastery. The dark bean appearance clearly shows what this blend is for: a good espresso and a very nice base for a cappuccino. Its spicy and aromatic taste remains excellent in combination with dairy products. A must for lovers of southern Italian espresso.in 1967, the coffee roasting company Caffè Moak was founded in Modica. The passion for coffee ensured that Giovanni Spadola opened a (very) small coffee roastery next to his house in Modica Alta. It all started with a small petroncini roaster for 15 kg. Today, Caffè Moak is known all over Italy for their typical Sicilian coffee. A little longer roasted and dark.

50% Arabica / 50% Robusta. Wild and balanced at the same time - a rare taste pleasure. Here is something very special from Caffè Mauro. The wild and tangy of the other Mauro roasts is combined here with the balance and harmony that otherwise only characterises northern Italian blends. The aromatic contrasts are perfectly combined here. This composition therefore provides us with a truly exceptional taste experience. Definitely give it a try!What makes Caffè Mauro so unique? Today, Caffè Mauro uses the most modern roasting techniques. For each type of bean and bean quality, the optimal roasting conditions are calculated and applied using a computer-controlled roasting system. Due to the very slow roasting ('tostatura lenta'). the water contained in the beans can evaporate gently. The sugars caramelise in the beans, the resulting essential oils are retained and give the coffee its typical aroma.

Diese herzhafte 100% Arabics Mischung kann die süditalienische Herkunft nicht verleugnen. Sie ist würzig und rassig auf der Zunge, der Nachgeschmack dagegen überrascht mit angenehmer Süsse und einem Hauch von Zitrusfrüchten.1967 wurde in Modica die Kaffeerösterei Caffè Moak gegründet. Die Leidenschaft für Kaffee sorgt dafür, dass Giovanni Spadola in Modica Alta neben seinem Haus eine (sehr) kleine Kaffeerösterei eröffnet. Alles began mit einer kleinen Petroncini Röster für 15 kg. Heute ist Caffè Moak in ganz Italien bekannt für ihren typisch sizilianischen Kaffee. Ein bisschen länger geröstet und dunkel.

70% Arabica / 30% Robusta. The cultivation of the impetuous. With this roast, Caffè Mauro has managed to channel the roughness and impetuousness of other varieties into more cultivated paths, not least thanks to the high proportion of selected Arabica beans. Nevertheless, the acidity does not come too much to the fore; that is reserved for the delicate aromas. The caffeine content is - typically Mauro - relatively high, but this Caffè should probably not become too cultivated. To this we say: That's good, because after all, caffè is supposed to awaken the spirits. And that happens here in an always interesting way.What makes Caffè Mauro so unique? Today, Caffè Mauro uses the most modern roasting techniques. For each type of bean and bean quality, the optimal roasting conditions are calculated and applied using a computer-controlled roasting system. Due to the very slow roasting ('tostatura lenta'). the water contained in the beans can evaporate gently. The sugars caramelise in the beans, the resulting essential oils are retained and give the coffee its typical aroma.

52% Arabica 48% Robusta. The Passalacqua Mehari is only suitable for lovers of southern Italian bar espressos. The strong one. The blend, which is almost half Robusta, gives the Mehari a low-acid, balanced, full and strong body with sweet, chocolaty and malty notes and a wonderful crema. Wonderfully suitable also for cappuccino and caffé latte.The history of the Passalacqua roasting company began in 1948 with a small roasting machine and a lot of love and enthusiasm for coffee. Today, the family business is run by the third generation. They feel they represent and preserve the best tradition of Neapolitan coffee. This roastery is no longer an insider tip, but a cult! The different varieties are roasted individually to their individual aromatic optimum, cooled by air and only then processed into a blend.

100 % Arabica. 100% Mauro Caffè. Mauro Centopercento is a wonderfully intense and balanced 100% Arabica blend of South and Central American green coffee varieties. The gentle and dark roasting brings out the notes of fruit and flowers.What makes Caffè Mauro so unique? Today, Caffè Mauro uses the most modern roasting techniques. For each type of bean and bean quality, the optimal roasting conditions are calculated and applied using a computer-controlled roasting system. Due to the very slow roasting ('tostatura lenta'). the water contained in the beans can evaporate gently. The sugars caramelise in the beans, the resulting essential oils are retained and give the coffee its typical aroma.

The perfect and balanced combination of Arabica and Robusta. A classic southern Italian coffee packed in E.S.E. pods. In the south of Italy, Caffè is short, strong and long-lasting in flavour. There you can find Quarta Caffè. In the centre of the old town of Lecce, a roastery was founded in the 1950s from a coffee bar. Today, the roastery enjoys a good reputation throughout the Salento peninsula on the heel of Italy's boot.