Dark Roast
Caffé Milano
Our Caffé MILANO is designed for fragrant lovers who love long-lasting pleasure and a creamy consistency to experience complete coffee enjoyment.
Coffee Intensity
Arabica 75% Robusta 25%
6 x 1 kg Beans
Varity
Flavour Profile
Dark Chocolate
Chestnut / Hazelnut
Bread Crust
Caffé Milano
Brew Parameters
Brewing Temperature: 92 - 94°C
Double Shot: In: 16 g, Out: 40 g
Extraction Time: 25 Seconds
Recommendation Dualboiler Portafilter: 89°C / ± 0,5 g / Roasting Dates > 2 Weeks
Caffé Milano
Brew Parameters
Brewing Temperature: 92 - 94°C
Double Shot: In: 16 g, Out: 40 g
Extraction Time: 25 Seconds
Recommendation Dualboiler Portafilter: 89°C / ± 0,5 g / Roasting Dates > 2 Weeks
Caffé Milano Intensity
Characteristic
Acidity
Bitterness
Saltiness
Sweetness
Body
Dwell Time
Acidity
Bitterness
Saltiness
Sweetness
Body
Dwell Time
Arabica and Robusta
Growing Regions
Brazil has been the world’s largest coffee producer for more than 150 years and is particularly famous for the production of Arabica beans. For many years, Drago Mocambo has worked closely with farmers and maintains a transparent and honest relationship with the production site.
Drago Mocambo sources the Robusta bean from the Kerala region in the south-western part of India. Kerala is home to the Malabar Coast (Pepper Coast), making it the rainiest part of the country and known as Monsooned Malabar (Monsoon Coffee). Organic coffee farming has had more success in this region than in any other.
The Tarrazu region of Costa Rica has long been known for quality. Costa Rican coffee is usually very pure and sweet, yet light in body.
Brazil – Sul de Minas 1.180m (Arabica)
Costa Rica – Tarrazu SHB 1.350m (Arabica)
India – Kerala 890m (Robusta)
Costa Rica - Tarrazu SHB
Brazil - Sul de Minas
India - Kerala
Arabica and Robusta
Growing Regions
Brazil has been the world’s largest coffee producer for more than 150 years and is particularly famous for the production of Arabica beans. For many years, Drago Mocambo has worked closely with farmers and maintains a transparent and honest relationship with the production site.
Drago Mocambo sources the Robusta bean from the Kerala region in the south-western part of India. Kerala is home to the Malabar Coast (Pepper Coast), making it the rainiest part of the country and known as Monsooned Malabar (Monsoon Coffee). Organic coffee farming has had more success in this region than in any other.
The Tarrazu region of Costa Rica has long been known for quality. Costa Rican coffee is usually very pure and sweet, yet light in body.
Brazil – Sul de Minas 1.180m (Arabica)
Costa Rica – Tarrazu SHB 1.350m (Arabica)
India – Kerala 890m (Robusta)
Costa Rica - Tarrazu SHB 1.350m (Arabica)
Brazil - Sul de Minas 1.180m (Arabica)
India - Kerala 890m (Robusta)
Partnership
Our Farmers
Traditional Roasting
Roasting Process
We roast our coffee beans in a gentle drum roasting process for between 16 and 18 minutes. In the original Italian stone oven, the coffee aromas can fully develop during this period. The roasting curve rises slowly at 6 to 8 °C per minute at a temperature of 215 °C. We do not use any additives during this process. After the long-term roasting, the beans are air-cooled for 5 minutes.
Dark Roast
Traditional Roasting
Roasting Process
We roast our coffee beans in a gentle drum roasting process for between 16 and 18 minutes. In the original Italian stone oven, the coffee aromas can fully develop during this period. The roasting curve rises slowly at 6 to 8 °C per minute at a temperature of 215 °C. We do not use any additives during this process. After the long-term roasting, the beans are air-cooled for 5 minutes.
Dark Roast
Linea Horeca
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