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Caffè New York

But Caffè New York does not come from New York! Rather, it is named after the bar New York in the beautiful spa town of Montecatini Therme.


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New York Caffè Biologico
CHF 10,95 250 g
New York Caffè Biologico

100% Arabica, 100% organic. Organic coffee New York's Caffè Biologico is a certified organic espresso made from 100% Arabica beans grown organically in Mexico, Honduras and Nicaragua. A typical Italian espresso, medium roasted. Fine fruity notes are best appreciated in an espresso, but this organic coffee is also ideal as a cappuccino.The green coffee is grown by small producer groups that have committed themselves to organic cultivation without the use of artificial fertilisers and pesticides. Organic fertilisers and traditional cultivation methods are used. The cultivation altitudes are between 1000 and 2000 m above sea level.Organically grown coffee does not use fertilisers and pesticides produced by chemical synthesis. Only natural fertilisers and proven agronomic practices, handed down from generation to generation with respect for nature and man, are used. They preserve the soil and intensify its fertility.The story of Caffè New York begins 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 at that time in order to be able to offer an exceptional coffee to the select public who came to the spa town for a cure. The coffee was so excellent that word got around in no time. In the 1950s and 1960s, Mr. Incerpi's son-in-law, Oscar Onori, expanded the "one-man roastery" and began to distribute "Caffé New York" to bars and restaurants throughout Tuscany.

Caffè New York
CHF 8,70 2 SIZES
New York Cialde

Test winner in practical dispenser box In the Feinschmecker test of E.S.E. (Easy Serving Espresso) compatible products (11/2002), Caffè New York won - once again. The testers judged a full-bodied, round espresso with a long finish and mild, well-integrated acidity and gave it an overall rating of 2. We can agree with this, even if our assessment is somewhat more detailed. By the way, the composition of the Cialde (that's the Italian word for it) largely corresponds to the Extra XXXX roast. Only the small portions of the wickedly expensive Blue Mountain beans used there have been omitted here. The result is a pouch of unusual harmony that can be used universally. Whether espresso, cappuccino or a long cup of Schümli, these pouches are a well-rounded affair. Visually and in terms of taste.E.S.E : This abbreviation stands for "Easy Serving Espresso" - loosely translated, this means "Espresso, times quite simple". Provided you have a compatible espresso machine, you get one cup like another, 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 in order to be able to offer an exceptional coffee to the select clientele who came to the spa town for a cure. The coffee was so excellent that word got around in no time. In the 50s and 60s, Mr. Incerpi's son-in-law, Oscar Onori, expanded the "one-man roastery" and began to distribute "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 gave it an overall rating of 2. We can agree with this, even if our assessment is somewhat more detailed. By the way, 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 wickedly expensive Blue Mountain beans used there have been omitted here. The result is a pouch of unusual harmony that can be used universally. Whether espresso, cappuccino or a long cup of Schümli, these pouches are a well-rounded affair. Visually and in terms of taste.E.S.E : This abbreviation stands for "Easy Serving Espresso" - loosely translated, this means "Espresso, times quite simple". Provided you have a compatible espresso machine, you get one cup like another, 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 at that time in order to be able to offer an exceptional coffee to the select clientele who came to the spa town for a cure. The coffee was so excellent that word got around in no time. In the 1950s and 1960s, Mr. Incerpi's son-in-law, Oscar Onori, expanded the "one-man roastery" and began to distribute "Caffé New York" to bars and restaurants throughout Tuscany.

New York Caffè Etiopia
Ethiopia
CHF 12,40 250 g
New York Etiopia

100% Arabica. Mocha from Ethiopia Ethiopia is the home of coffee. Even today, there are still wild coffee trees here that form entire forests. Coffee grows mainly at altitudes of 1200 - 1900 metres. Only Arabicas are harvested, which are among the best in the world. They are usually 'incorporated' into a blend - if at all - to support other varieties. Only very few roasters offer pure Ethiopian coffee. Like here, for example, from Caffè New York. The highland bean convinces with its fine aroma and subtle flavour. The actually well-balanced acidity can sometimes become a little more dominant with this country roast. Similar to wine, there are differences in taste with single-origin coffees depending on the harvest. In any case, this roast is an interplay between mild and wild, paired with an irresistible aroma and pronounced body. As a café crème, it is in a class of its own; as an espresso, it is a real experience. It also tastes great in a cappuccino, but the milk covers up many subtleties.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 in order to be able to offer an exceptional coffee to the select clientele who came to the spa town for a cure. The coffee was so excellent that word got around in no time. In the 1950s and 1960s, Mr. Incerpi's son-in-law, Oscar Onori, expanded the "one-man roastery" and began to distribute "Caffé New York" to bars and restaurants throughout Tuscany.