Our main objective in Caffe Diversso is to keep the authenticity of the blend with the strong sense of modernity.
That is the reason we follow our artisanal frames in order to obtain the consistent quality and specific flavor.
The finely selected coffee beans from all around the world are roasted in their unique way and blended with same carefull attention.
The same carefull attention over many years that created a great reputation for Diversso in providing consistent, exceptional tasting coffe.
DIVERSSO, trgovina, posredništvo in svetovanje, d.o.o.
Ulica Ivana Turšiča 18, 6210 Sežana, SI – Slovenija
VAT Id: SI85489212
7 Steps of Diversso
In order to offer the best possible experience in roasting coffee has led us to make some certain decisions.
1. Caffe Diversso chooses and verifies within the company all of lots of raw coffees
2. We choose the best method of artisan roasting, with batch system
3. Caffe Diversso roasts every origin of coffee separately in its individual type of roasting and blend only in a process of packaging
4. We leave and de-gas the coffee for three days after roasting, to pack only ripe coffee
5. Caffe Diversso chooses a line of coffee to be blended with coffees around the whole world and use only the finest coffees
6. We offer a cultured and professional service, with the school of Espresso coffee academy and coffee testing at horeca clients on a weekly basis
7. We are transparent, with a packaging that offers all details of the composition and of the mixture
India Parchment AAA
Very delicate robusta caffee of full body, yet aromatic with a right touch of bitterness and delightfully chocolate aroma. Very appropriate to blend with finest arabicas.
Guatemala Antigua Pastores
Extremly fine acidity and intense body accompany a fruity and exotic flower aroma characterized by a subtle chocolate note.
Ethiopia Djimma GR2
It has a sublime jasmine liqueur and citrus fruits aroma combined with a delicate body.
India Plantation washed
Very fine full body Arabica with strong dark chocolate notes.
Typical Colombia Arabica is marked with sweet and pleasantly acid notes, a bold and intense aroma co-exists in this coffee`s fragrant body characterized by notes of citrus and dried fruits.
India Cherry AAA Clean
Full-bodied coffee with a right touch of bitterness and delightfully spicy aroma.
Vietnam Robusta 18 wet polished
A well balanced body and natural aroma with its typical sweet aftertaste is indispensable for every espresso taste and aftertaste.
Camerun robusta washed selected
Relatively small production volume of good aromatic Robusta coffee, thanks to the country’s mild climate, that gives a round and balanced taste best for Robusta coffee.
Brasil Santos SuperFino Sandalj
Fine underlying chocolaty notes expressed through a particularly delicate aromatic fullness. The blend of three Brasilian arabicas have its typical caramel, cocoa and toasted bread taste, recognizable even when blended with other coffee.
How to make a perfect espresso
You don’t have to be Italian to make a perfect espresso. You just have to follow precise rules established over the more than 100 years since Italians invented a way to make the espresso coffee.
In 1901 Luigi Bezzera, an engineer from Milan, created the first espresso machine which used steam to make coffee. But espresso as we know it was born in 1947 when Achille Gaggia, a bar owner in Milan, invented a way to brew coffee under pressure.
The first espresso machines were huge and cylindrical, made of copper, bronze and brass and looked like space ships.
They not only speed up the coffee making process — a necessity as coffee consumption was growing rapidly at the start of last century. They also created a new type of beverage — the creamy, strong espresso.
Some people say the term espresso, one of the best-known Italian words in the world, refers to the particular method of brewing coffee under pressure. Others say it refers to the quickness of the process.
The secret of making the true espresso remains in following a set procedure to create crema, a creamy hazelnut-colored coffee foam.
STICK TO THE RULES
— pressure in the machine should be kept around nine atmospheres (blend with a majority of robusta higher, blends with more arabica lower preasure).
— water should be brought to 90-95 degrees Celsius (194-203 degrees Fahrenheit), not to a boiling point.
— freshly ground coffee should be used within one day;
— time of brewing a standard 30 ml (1.01 ounce) cup of espresso should be 25 to 30 seconds (the way coffee flows should be constant, but as thin as possible).
— if it takes more time the coffee will have a burnt flavor and dark foam, and if it takes less time the coffee will be watery and will have a light weak foam.
— an espresso cup should be warmed to 45C (113F) and should be made of special thick porcelain to prevent the coffee from getting cold too quickly and losing its specific aroma.
— the cup should be shaped like a truncated cone to keep crema the best, and should be thicker at the bottom to keep the coffee warm longer.
— the coffee should be drunk within one , max. two minutes after it was prepared or it starts losing its delicate bouquet. That is why bar counters have the best espresso and not fine restaurants where it will be served by a waiter.
— crema is the best indicator of espresso quality: it should be of an even hazelnut color and be thick enough so that if sugar is added it should float on the surface for a few seconds before sinking. The crema then should close over the sugar after it drops to the bottom of a cup.
— Another famous Italian coffee, cappuccino, is made by adding milk emulsion to espresso in a proportion of one unit of coffee to four units of milk which has been stirred by steam.