All about the Allegro blend
Do you already know the Allegro blend of Caffè Ernani?
It is the most famous blend of Caffè Ernani: the most important blend of the Ernani Roasting in Milan, Corso Buenos Aires, 20.
The Allegro has always been loved by all Milanese!
It is a complex blend, finely acidic, fragrant, intriguing, creamy and enveloping, with a hint of bitterness that balances everything!
But why is this blend so loved?
Read the article and find out everything:
- Why it was created
- The composition
- The roasting
- The taste
- Who is it suitable for
- Tips for extraction in espresso, mocha, filter and capsules!
The concept behind it
Paolo, as Ernani's chief roaster, was looking for that blend that could have been the symbol of the entire philosophy of the company.
It therefore had to be a coffee in line with the "traditional" tastes of espresso, that is, creamy and full-bodied, but at the same time bringing something new with its refined aroma, so as to bring customers closer to a "fine" coffee.
I put the word precious in quotation marks, not because Allegro is not a quality coffee, but because I don't want to describe Allegro with the mere adjective "precious".
I want to let you taste it, I want to explain it and tell you about it, I want to make you understand the immense research that lies behind it. This is what really matters.
Unfortunately, we know that the average quality of espresso in Italian bars is not the highest as generally we are served low-quality coffee with a very dark roast, trying to convince us that it is "intense" and therefore "valuable".
Well, that's not it!
Coffee must never be so bitter as to be annoying and the fact that it is mandatory to add sugar to be able to drink it is already a synonym for poor coffee.
Yet everyone writes "quality coffee" right?
Well, I prefer to let you taste a quality coffee, which is not bitter and does not need sugar, on the contrary it is very fragrant, sweet and pleasantly acid.
This is the Allegro! BUY IT NOW! >>
The blend is made up of a higher percentage of Arabica coffee.
As already mentioned, the selection was a very long and careful process, coming to select coffees from small family-run plantations:
- A single-origin Indian from the Bababudangiri region and the Kalledevarapura plantation, cultivated at about 1450 m asl, semi-washed;
- A single-origin Colombian from the Medellin region and the Finca la Meseta plantation, cultivated at about 1000m asl, washed;
- A single origin Brazilian, from the Cerrado region and from the Bom Chocolate plantation, grown at about 900-1000 m asl, natural.
The Robusta part, on the other hand, is made up of three single-origin Africans from Congo, Tanzania and the Ivory Coast.
On the palate, a delicate acidity is immediately perceived, with notes of citrus fruits, which immediately fades in favor of the sweetness of red fruits and hazelnuts, balanced by a pleasant bitterness, which brings with it the hint of cocoa, very persistent over time.
And then the body ... the drink has a silky body that wraps the tongue and palate, as in a warm embrace.
Occasion of use
The Allegro is perfect at any time of the day: both for an invigorating breakfast, as well as for a leisurely sip in the afternoon, or for a quick break. In short, it is always good and gives the right amount of caffeine!
Allegro is therefore suitable for you if you are looking for an intensely aromatic, full-bodied and velvety coffee, where sweetness and bitterness are balanced, along with a delicate acidity.
Everything is then enhanced by the Medium Roasting, Ernani's distinctive signature on all its products, carried out separately for each single origin.
The Medium Roasting maximizes all the natural aromas and qualities of carefully selected raw coffee, bringing the best of each bean to the cup.
Finally, it never makes the coffee excessively bitter, therefore perfect to be enjoyed without sugar.
But be careful that just as it enhances all the qualities it also enhances all the defects, so you have to start from a high quality raw material!
Here are some tips on the four possible macro extractions:
- Mocha pot
- Paper filter
I anticipate that the Allegro is able to give its best in espresso and mocha.
Extracted in espresso we recommend a dose of 7.8-8 g per person to obtain an intense, creamy and above all fragrant cup.
Already on the nose you can perceive a strong scent of cocoa which is then also found on the palate. The acidity in this case is soft and reminiscent of that of red fruits.
Overall it is a good coffee balanced between acidity, sweetness and bitterness.
On the nose there is a scent of nuts and chocolate.
Also in this case it is a balanced, enveloping coffee with a pleasant acidity and good bitterness, accompanied by sweetness.
Cocoa is the predominant taste and is very persistent over time, leaving an excellent aftertaste in the mouth.
If extracted in a filter, on the other hand, an intense cherry scent is perceived on the nose, which can recall a fruity tea.
For being a blend, and not a single origin, in the filter it is still a good coffee: balanced, round and above all without defects. But at the same time it loses some aromatic intensity and acidity.
I recommend a water temperature of 93 ° C.
In capsules, the Allegro blend has an excellent yield.
A balanced coffee: first sweet, then hints of bitter cocoa and finally light acidity.
To find out how to best extract coffee with all extraction methods, watch the videos by @caffeernani on:
Or write to us at firstname.lastname@example.org or on whastapp at +39 375 6879940, to get all the information on the Brewing course (methods of extraction of coffee as an alternative to espresso) of our Ernani Academy!
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