Caffè New York

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.

80% Arabica. New York XXXX - Better than the test winner from the same company?Everything we have already said about Caffè New York Extra also applies to this roast - just a little more. More spice, more powerful, more intense - Caffè New York XXXX is for the advanced connoisseur, so to speak. Valuable beans from Costa Rica, Colombia, Kenya and the Indian subcontinent give this blend with 80% Arabica a particularly sweet and compact taste. The sensitive connoisseur's palate will of course also taste the Blue Mountain beans, which give the New York XXXX its special note.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 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.

100% Arabica. Der Testsieger im Feinschmecker Gourmet Magazin.Einer der Juroren urteilte: "Ein perfekter Kaffee! Einfach toll!" Diese Mischung enthält 100 % Arabica Bohnen ausschliesslich aus mittelamerikanischen Anbaugebieten. Sogar die wertvolle und seltene Blue Mountain Bohne ist in Anteilen vertreten. Süss und intensiv im Ergebnis überzeugt Caffè New York Extra ausserdem durch seine haselnussbraune Crema, die dem Zucker entschiedenen Wider-stand entgegensetzt. Die Bezeichnung vornehm-elegant für den lang anhaltenden Abgang ist eher noch als Untertreibung einzustufen.Die Geschichte von Caffè New York beginnt vor gut 70 Jahren in der kleinen Stadt Montecatini Terme in der Toskana. Ugo Incerpi, Inhaber der Bar New York, erwarb damals eine Röstmaschine, um dem erlesenen Publikum, welches zur Bäderkur in die Tempelstadt kam, einen aussergewöhnlichen Kaffee anbieten zu können. Der Kaffee war so hervorragend, dass sich dies innerhalb kürzester Zeit herumgesprochen hatte. In den 50er/60er Jahren baute dann der Schwiegersohn von Herrn Incerpi, Oscar Onori, die "Ein - Mann - Rösterei" aus und begann den"Caffé New York" an Bars und Restaurants in der ganzen Toscana zu vertreiben.

100% Arabica. The test winner in Feinschmecker Gourmet magazine. One of the judges said: "A perfect coffee! Simply great!" This blend contains 100% Arabica beans exclusively from Central American growing regions. Even the valuable and rare Blue Mountain bean is represented in proportions. Sweet and intense in the result, Caffè New York Extra also convinces with its hazelnut-brown crema, which resolutely resists sugar. The description "elegant" for the long-lasting finish is more of an understatement.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.

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.

100% Arabica. The pearl of Brazil Bourbon Santos is the best of the Brazilian highland Arabica varieties. It is rare to find a coffee made exclusively from these beans. Here we have a specimen of it: the aroma is soft, not to say sweet, balanced in taste and with an extremely low acidity for pure Arabica coffee.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.

100% Robusta. Straight from the tropics into your cup. The often used Java bean matures in the ideal tropical climate. Unlike in other coffees, you can enjoy it here in its pure form - and not as part of a blend. The java bean is full, round, rich and beautiful. The taste is slightly sweet, with a fine, nutty note, balanced and mild. The crema has an excellent consistency and colour. One of the best coffees in the world.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.

100% Arabica. One of the best coffees in the world and our insider tip for you. Many consider Costa Rican coffee to be the best in the world, but this is also a matter of debate. But we want to enjoy it here and therefore leave the arguing to others. Everyone agrees, however, that this coffee has a particularly distinctive character of its own. Already the intense aroma announces a racy flavour and a lot of body. The pronounced but never dominant acidity underlines this rare pleasure with its fine and pure taste. The long-lasting finish always remains harmonious.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 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.

100% Arabica. A world-famous Andean coffee - rarely as pure as here. With this coffee, too, the New York roasting company has succeeded in creating something extraordinary. This excellent highland coffee has been roasted here in its very own form without the addition of beans from other origins. This is exceptional because the taste of this coffee can vary depending on the harvest. But in return we get to know its genuine, unadulterated character: Rich, round and balanced aroma, slightly sweet nutty notes, and a strong body with a noticeable but elegant acidity.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.

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.

40% Arabica. Specially adapted and roasted for fully automatic machines. Le New York Caffé Supercrema a été soigneusement conçu pour toutes les cafetières automatiques disponibles sur le marché, telles que Jura et Saeco. Même après 15 minutes, le Caffé New York a toujours une crème stable et lumineuse. Le café a un caractère doux et peu d'acidité et de substances amères, ce qui le rend très tolérable et le laisse bien préparé comme Café Crème.L'histoire du Caffè New York a commencé il y a environ 70 ans dans la petite ville de Montecatini Terme, en Toscane. Ugo Incerpi, propriétaire of the Bar New York, bought a coffee machine at that time to offer an extraordinaire coffee to the public who came to the city of the temple for a bath. Le café était si excellent que le mot se répandit en très peu de temps. In the 50s and 60s, Oscar Onori, M. Incerpi's father, developed the one-man roastery and began selling Caffé New York in bars and restaurants all over Tuscany.