The question you might be asking yourself after reading the title is what is 'aged espresso' coffee instead of the more important question; why is "Aged espresso coffee" better than "Fresh Espresso coffee"? To be honest i was once exactly like this.
For most of my life living in Brisbane drinking coffee from the local coffee shop and occassionaly venturing out on weekend trips to the Sunshine coast or down to the Gold coast most often included the odd cappuccino or latte. Coffee shop signage was plastered with "Fresh coffee" and that usually cemented the decision making process where we bought our coffees like most of the other caffeine-hit seeking Australians. I guess not knowing a whole lot about coffee at that time the 'fresh coffee' was regarded as the best! Well i would soon learn how naive and ill-informed i was about coffee.
I soon became friends with an Italian family and quickly learned about the art of quality Italian espresso coffee. Unlike the mass of commercial and even small-scale Australian roasters pumping out coffee as quick as they could roast it; quality genuine Italian espresso coffee is made to be the best coffee experience possible for the consumer. First Italian espresso is mixed in precise proportions with a minimum of seven differing style of beans and then roasted and blended using their refined art.
Following the packaging of the beans in air sealed bags with a one-way release valves the coffee is allowed to 'age' like fine wine. This aging process is conducted in a purpose built temperature and humidity controlled room. What this aging process allows is the coffee bean to develop and mature its aromatic oils and flavour while also allowing the beans to vent it's CO2 gas after roasting.
There is nothing quite like tasting a rich Italian espresso coffee in the morning. Don't get me wrong there is nothing bad about locally roasted coffee or people who like local roasted coffee as these people like coffee, albeit flat and weak tasting coffee.
Italian espresso coffee offers a whole other realm of rich tasting coffee that can be appreciated by coffee connoisseurs.
For most of my life living in Brisbane drinking coffee from the local coffee shop and occassionaly venturing out on weekend trips to the Sunshine coast or down to the Gold coast most often included the odd cappuccino or latte. Coffee shop signage was plastered with "Fresh coffee" and that usually cemented the decision making process where we bought our coffees like most of the other caffeine-hit seeking Australians. I guess not knowing a whole lot about coffee at that time the 'fresh coffee' was regarded as the best! Well i would soon learn how naive and ill-informed i was about coffee.
I soon became friends with an Italian family and quickly learned about the art of quality Italian espresso coffee. Unlike the mass of commercial and even small-scale Australian roasters pumping out coffee as quick as they could roast it; quality genuine Italian espresso coffee is made to be the best coffee experience possible for the consumer. First Italian espresso is mixed in precise proportions with a minimum of seven differing style of beans and then roasted and blended using their refined art.
Following the packaging of the beans in air sealed bags with a one-way release valves the coffee is allowed to 'age' like fine wine. This aging process is conducted in a purpose built temperature and humidity controlled room. What this aging process allows is the coffee bean to develop and mature its aromatic oils and flavour while also allowing the beans to vent it's CO2 gas after roasting.
There is nothing quite like tasting a rich Italian espresso coffee in the morning. Don't get me wrong there is nothing bad about locally roasted coffee or people who like local roasted coffee as these people like coffee, albeit flat and weak tasting coffee.
Italian espresso coffee offers a whole other realm of rich tasting coffee that can be appreciated by coffee connoisseurs.
