the 4 keys to success

The first key to success is the blend.

The first key to success is the blend.
As the saying goes: "Well begun is half done" and this is true also in our case. Choosing the best quality and most suitable (coffee or confectioner’s shop, bar, catering etc.) blend is fundamental.

No matter if Arabica or Robusta, each component of the blend,  must be chosen among the best selections of each country of origin in order to obtain the more appropriate organoleptic characteristics  for the final use of the blend itself. Our coffee-shop blends do not only simply differ for the quality level (which is always the best one) but also for the taste for which they are destined (or recommended).

The following characterizing phase is the roasting. We do not roast by fire but by hot air to avoid burning the beans. In compliance with the artisan tradition of Italian espresso, the beans are roasted in small size slow speed air cooled  roasting machines  for integral and uniform cooking and for the best conservation.

Proper ripening of the blends, conservation and best logistics (certified by csQa) complete the first of the 4 keys.

The second key is the grinding or better the use, the management and the maintenance of the grinder.
The grinder is fundamental for a successful espresso but maybe because of its simplicity it is often one of the most "neglected" or underestimated elements.

We cannot forget that the millwheels are subject to wear and should be periodically replaced (usually every 300-500 kg of coffee).

The product would otherwise overheat and with the wrong particle size would result in a poor extraction of the infusion.The wheels should furthermore be constantly adjusted during operation for getting the right milling size which is often influenced by ambient humidity and the time the coffee powder remains in the dispenser.

Calibrating the proper dose (generally 7 gr.) and the right and uniformity of pressure (ca. 20 kg) of the coffee powder complete the correct method of the second key.

This key is the espresso machine and its proper use, operation and maintenance.

The evaluation of a reliable and professional espresso-machine is a prerequisite for the proper use of the chosen and properly grinded blend, but it is even more important keeping this equipment in perfect functioning conditions during the years.

To achieve this the Caffè Vero sale force of is equipped with a maintenance kit (filters, gaskets etc.) customized for their clients and follow a precise and continuously computer updated maintenance protocol. The education and training of the customer about the cleaning and daily maintenances complete the proper ordinary management.

The Caffè Vero network of technicians as well as the net of external dealers promptly manage faults, regular maintenance and adjustments, up to the replacement, periodical revision or rotation of the whole equipment.

The fourth key is commonly known as the "hand". This is the professionalism of the operator to "properly carry out" all the provisions, maintenance included, of the so far examined correct procedures for coffee brewing.

Among the various maintenance operations the operator should carry out, it is worth recalling the "resin regeneration" of the ion exchanging water softeners (commonly known as salt softeners) that must be strictly carried out in the prescribed intervals in order to preserve the espresso machine from failures and malfunctions due to building up of lime scale. But for us "the hand" goes beyond the technical and practical procedures.

The hand is also the furnishing of the coffee shop, smile and courtesy of the personnel, the variety and novelty of the proposed preparations. This is the reason why Caffè Vero wants to be a partner with the customer, helping him for to "work better" also by means of the "Vero Academy".