TRE FORZE! Product

Worth knowing

Coffee is the second most important trading item in the world after petroleum. However, coffee has an unbeatable advantage when compared with petroleum. As a whole-year round agricultural product, coffee can be permanently cultivated and harvested without resorting to existing resources. The coffee plant as such also has a further advantage, namely that it improves the acidic content of the soil and thus provides for an improvement of the given conditions.

But just what exactly is this, the most often consumed drink world-wide?

History

It seems certain that coffee first appeared upon the scene ca. 1400 years after Christ in Abyssinia. However, whether it was shepherds whose camels were unable to sleep at nights because they had been eating the leaves and the fruits of the wild coffee plant, is not proven. Also the story that, as the Muslim Prophet Mohamed lay terminally ill in the desert, an angel appeared and handed him a dark, bitter liquid that made him better cannot be regarded as scientifically founded.

TIME SCALE:

ca. 1450 First mentioned in Abyssinia
ca. 1400 for the first time, coffee in Ethiopia
ca. 1500 Coffee spread out from Mecca and Medina via the Muslim strongholds across the entire Arabian Empire
1517 The Turks entered into the commercial coffee business and expanded it over a period of more than 100 years.
1550 Thanks to the Turks, the first coffee houses in Italy and Greece
1592 In Venice the first scientific study regarding coffee was drawn up by a Dr. Prosper Albinus
1624 The first organised deliveries arrive in Venice, London, Amsterdam Hamburg and Bremen
1625 The first Espresso bar opens on Marcus square in Venice
1673 The first coffee house in Bremen
1700 The Arabian Monopoly crumbles, the Dutch start plantations in Ceylon, Java, Sumatra, Bali and South America
1750 In Naples “ESPRESSO” mentioned for the first time
1855 World exhibition in Paris – first Espresso machine
1901 First industrially manufactured Espresso machine
1935 Steam-powered Espresso machine
2001 130 Million sacks of raw coffee are traded with

Cultivation and Harvest

The raw material for coffee consists of the two most important types of beans

a) Arabica Bean (lat. coffea arabica)

Ca. two-thirds of the world’s coffee production is Arabica coffee. The Arabica bean is a so-called “self-fertilizer” and requires seasonal weather. This type of coffee is also very vulnerable with regard to strong climatic extremes as well as parasites and insects.
The tree-like growth (up to 4 Metres high) and the other optical characteristics of this bean differ considerably from those of the Robusta plant. Also, the Arabica plant contains considerably less caffeine.

The taste can be roughly classified as sour.

b) Robusta Bohne (lat. coffea canephora)

This bush-like plant also grows under less favourable conditions. For fertilization purposes insects for cross-pollination are required. This plant also enjoys increasing popularity thanks to special cultivations, mainly in Asian regions, and thanks to its innate resilience against pests.

The taste can be roughly classified as bitter.
The beans used by TRE FORZE are hand-picked. This guarantees that the plants are damage and pest free and makes possible an initial selection according to quality, as only ripe coffee cherries are harvested by this method.

After the harvest the raw coffee cherries are dried in the sun over a period of many weeks. After this, all impurities such as skin, stalks and the peel are carefully removed and repeatedly sieved. Only the best beans are then chosen in the final selection before the shipment to be filled into the coffee sacks.

Transport & Mixture

A significant and very cost-intensive quality factor is the appropriate form of transport. At TRE FORZE pecial refrigerated ships are used in order to guarantee that the raw beans can be transported without being infested by mould. If just one single bean becomes infested, this can affect the taste of the entire coffee. TRE FORZE is able to exclude this possibility.

In the main, espresso cafe is never made from one type of bean only. As soon as many different types are used, then it is clear that, due to the composition of this raw coffee, the sizes of the beans vary. These are therefore subject to varying roasting times. Large beans – longer roasting times, small beans – shorter roasting times. For this reason, at TRE FORZE all the types of beans are first roasted separately according to type and are only mixed together afterwards. This can be best compared with the preparation of a steak and a schnitzel in the same frying pan. If the frying time is too short, then the steak will be too raw. On the other hand, if the frying time is too long, then the schnitzel will be burned.

Roasting & packaging

The roasting machines used at TRE FORZE are especially tuned to the requirements of espresso café and manufactured accordingly. These highly complex machines, consisting of a perforated tube, a complex ventilation and heating system and the fuelling place with olive wood lying underneath this, roast the TRE FORZE Espresso café in a uniquely gentle manner. Further details can be found in the section Roasting Procedure.

Coffee is a natural product and remains one after having been roasted. Thus it is that an air valve is integrated into the packaging in order to preserve the quality standard. This allows air to escape, but none to penetrate. Thus the coffee remains fresh.

Espresso machines

These begin with the cafetiera, to be found in every Italian household, through fully automatic machines to the sieve machines. It is up to each individual as to which type of machine he uses. However, one thing that can be said with certainty is this: regardless of the type of machine you use, only an espresso café that is optimal in all types of machines is a good espresso café.