150 COMPOSTABLE COFFEE PODS CUCCUMELLA BLEND Iron 2 (IN NATURAL PAPER)
Structured blend with strong character and important density. A coffee blend rich in high quality caffeine composed of selected Indian and African single-origin Robusta coffee with a base of Brazilian Arabica single-origin coffee which gives notes of cocoa and almond. Dark hazelnut color and creaminess are always present. Light toasting. Pod in natural paper.
Coffee roasted in Tuscany (Italy) by an artisanal roasting company, which specialises in high-quality products. Pod in natural paper, 44 mm diameter.
Arabica and Robusta
Place of Origin
Structured blend with strong character and important density.
High quality caffeine
Pods per box
Caffè Bonito - Consorzio Viping
We are a small artisanal coffee roasting company from Lucca, Tuscany. Our activity comes from the love and passion for the espresso, the quintessence for the coffee lovers, the only way to enjoy the flavor at the top of its potentialities. Moved by this love and passion, Bonito has been proposing its "ideal" espresso to the most important bars, cafes and restaurants all over Italy for more than 30 years. Recently, the company has spread and added a range of capsules and pods for the home and office tasting, always being focused on the quality of products, starting from the choice of the best raw materials for our blends. Our offer is made of ground coffee, capsules, pods, including also a great organic coffee selections. In 2015 BONITO joined the "Consorzio Viping" (Gruppo Giannecchini), a dynamic and well-structured entity, as they collect companies and cooperatives daily involved in guaranteeing top quality services to the Tuscan companies and organizations: from the industrial cleaning to the Ho.Re.Ca., from the social-need services to the transport and logistics, from the greenery maintenance to the vending machines management.
From plant to cup
THE COFFEE PLANT
Coffea, which is the coffee plant (Rubiaceae family), that originates from the Arabian Peninsula, is present nowadays in the entire equatorial belt. The trees can reach up to 10 metres in height and have oval leaves and white and fragrant flowers arranged in clusters; its fruit is similar to a berry containing two seeds. Each plant produces up to 2 kg of coffee a year. There are about seventy different species of Coffea, among which the most common are Arabica and Robusta. Arabica has an intense aroma and light and deep taste. It contains a minimum level of caffeine. It is mainly produced in South America at an altitude between 900 and 1,200 metres and covers 3/4 of the world production. Robusta is a vigorous species with a strong and full-bodied taste and has a higher caffeine content. It is mostly produced in Africa, India, Indonesia and Vietnam at an altitude below 500 metres.
Coffee beans have to be deprived of the pulp and separated from the impurities. This happens through two alternative methods: the dry or humid method. Dry process: the fruits are laid out to dry in the sun or in driers. They are then sieved, shattered and passed again through sieves. This allows the separation of the beans from the impurities: “corrientes” or “natural” kinds of coffee are obtained. Humid procedure: the fruits are dragged into flowing channels where they are sieved so that the shell may be removed. Afterwards they are placed in fermentation stacks for almost two days where repeated washings remove the sugary coating. The beans are then dried under the sun or artificially, and are freed of any last remains. Thus, “lavados” or “washed” types of coffee are produced, more prestigious than the “corrientes” or “natural” coffees produced with the dry process.
There are three methods: 1. The picking consists in the manual selection of every single fruit once it is perfectly ripe and this harvesting method guarantees the best results. 2. The stripping occurs within a particular period of time, when the person responsible for the plantation decides upon an average ripening point, at which all the fruits are ripped off the branches. 3. Mechanical harvesting is carried out in huge plantations where the distance between rows is large, with a machine that shakes the plants causing the ripest fruits to fall.
BLENDING AND GRINDING
Blending needs the right dosing of different types of coffee in order to obtain the desired blend. Each Bonito blend has its baseline quality standard, established by a team of experts, which guarantees its conformity regardless of the difference of various coffee crops. What follows is grinding: fine grinding for the espresso machine, medium for the moka coffee maker, coarse for the filter coffee maker.
During the coffee roasting procedure, or toasting, the raw beans are first selected and then put into roasting machines. Here they are heated up and stirred constantly until the temperature reaches around 200 ° C. During the roasting phase, the beans decrease in weight (-20%), increase their volume (+ 60%) and they are chemically modified; thus the aromatic components of coffee are formed, consequently, the coffee loses acidity and assumes a bitter taste; the more the coffee is roasted, the stronger the taste is. At the same time, the coffee acquires a dark brown color called “monk’s robe”.
Packaging is a very important part as the coffee components can oxidize and deteriorate on contact with air. Therefore, the coffee should be packed immediately after being removed from the roasting appliance, in different ways, according to the types of coffee. Bonito ground coffee uses vacuum packaging with water-based, rather than solvent-based inks, which makes the packaging completely safe and eco-friendly.
Thanks to our roasting process, we are able to offer a series of perfectly homogeneous blends of excellent level, composed of the best qualities of coffee on the market. The most valuable kinds of coffee, selected with care, give rise to the blends that have achieved recognition among all the operators of the sector.
HOW TO MAKE THE PERFECT CUP OF COFFEE
THE PERFECT MOKA
1. Fill the base with cold water until the valve level and not beyond, then insert the filter. 2. Fill the whole filter with ground coffee, without pressing on the powder, and then screw firmly the two parts of the moka pot. 3. Remove the moka from the fire once the coffee begins to rise; in this way you’re going to extract the noblest part of the coffee. 4. Stir the coffee with a tea-spoon and pour it in the cups. 5. Wash the moka with hot water and let it dry completely before to close it.
PERFECT SINGLE-PORTION ESPRESSO
1. Use always low mineral content natural water. 2. Once the water tank has been filled, insert the
anti-limestone filter that is supplied with the coffee machine. 3. Press the power button and wait until the machine has reached the ideal temperature (light indicator). The coffee must come out of the nozzle forming a continuous and homogeneous stream. 4. Remember to remove the pod or the used capsule, so as not to damage the sealing gaskets, and do not forget to dispose of it correctly. 5. Before making another cup of coffee, wait until the coffee machine reaches the ideal temperature again. 6. To make the coffee machine work a long time, remember to change the appropriate anti-limestone sachet in the water tank every 6 months and clean the appliance with citric acid for home espresso machines (for sale in supermarkets or specialized shops).
THE PERFECT ESPRESSO BAR
1. Remove the unit and let free water out for 2 seconds, in order to clean the machine filter. 2. Clean the unit from the residual coffee of the previous extraction with a small brush. 3. Fill the machine unit with g.7,5 of Bonito ground coffee. 4. Press the ground coffee in the filter. 5. Screw firmly the unit to the machine and let the extraction begin until the desired amount of espresso.
EXTRACTION OF FILTER COFFEE
1. After placing the filter in the holder, rinse it with lukewarm or warm water and insert it in the coffee machine. 2. Put 60 g of ground coffee directly into the paper filter. 3. Take 1 liter of natural mineral water and fill up the water tank. 4. Start the extraction: the hot water comes out slowly to allow all the aromas present in coffee to be extracted in the correct way.