Bobby Bazini's signature blend is made from African coffees, which offer notes of dark chocolate and roasted almonds, as well as a nice length in the mouth. Made from Sidamo beans, this blend also has a very floral finish. Its intense flavour profile is ideal for all types of espresso-based beverages.

Bobby Bazini's espresso is medium-black roasted, so it reveals little bitterness and a slight acidity.

THE COLLABORATION BETWEEN BARISTA AND BOBBY BAZINI

While everyone knows Bobby Bazini the singer-songwriter, many people are unaware of Bobby's passion for coffee. A few years ago, we had the chance to meet the singer and see how much attention he pays to the quality of the coffee he enjoys every day. Equipped like a professional barista, at home, Bobby came to follow our coffee training courses and it is from this common passion for specialty coffee that the collaboration between Barista and Bobby Bazini was born.

Ce type de torréfaction d'inspiration italienne se caractérise par une cuisson du grain plus longue, de 18 à 20 minutes, mais à basse température (190°C à 230°C - 375°F à 445°F). La torréfaction lente permet une cuisson plus égale du grain, de sa surface à son centre, à la manière d'un bon pain qu'on cuit lentement afin de laisser le temps à la chaleur de se disperser.

Cette méthode est moins populaire en Amérique du Nord car elle prend plus de temps – près de deux fois plus de temps en fait! – et elle fait perdre plus d'humidité au grain, ce qui en diminue le poids final. La cuisson lente n'est pas la manière la plus productive ni la plus rentable de torréfier le café, mais qu'à cela ne tienne! Chez Barista, nous avons choisi de privilégier ce type de cuisson pour ses avantages gustatifs : des arômes de chocolat et de noix, un goût chaleureux et une belle longueur en bouche.

The 100% Arabica mention you often see on coffee doesn’t mean much, since in spite of the type of coffee plant, a full range of quality grades exist within each type. Our Italian inspired blends generally put forward a specific origin of Arabica coffee, classified Specialty or Premium Specialty by the SCAA (Specialty Coffee Association of America), to obtain the desired tasting notes. Then, this bean will be mixed with the best Robusta beans available on the market to build body, crema and texture to the final result. The Robusta beans we use come from the Sahyadri mountain range, in the Karnataka region of India.