Morettino ground coffees are available in blends of the finest origins all over the world and in single origin of pure Arabica, micro batches of coffee from coffee plantations grown on high ground by small local producers.
From plantations to the cup, Morettino’s attention to quality is kept in every step of the process.
Morettino's coffees are the result of a thorough selection made directly on site, in the main coffee producing countries located along the Tropics, between the Tropic of Cancer and the Tropic of Capricorn. Morettino chooses only the best seasonal harvests.
Morettino’s respect for the raw material continues when green coffee arrives at the roasting site, where slow, artisanal and eco-friendly processing guarantees its healthiness and superior quality.
Morettino coffees are roasted in a slow and natural way, using the Morettino method with clean hot air: an innovative, ecological and healthy method that enhances the organoleptic properties of the coffee. In fact, raw coffee is roasted through constant flow of hot air which, gently and slowly, enters the beans until it reaches their heart. The Morettino method with clean hot air is an ecological process that does not produce combustion fumes and is one of the foundations of the Morettino Green 2030 program. The clean hot air process allows the coffee to be roasted evenly and to enhance its sensory characteristics, amplifying the organoleptic properties of each individual bean.
Once roasted, the coffee beans are refined thanks to the natural aging process, a process which, as it happens in the world of wine with bottle or barrique refinement, allows the coffee to enhance all its best characteristics.
The beans are then ground following rigid parameters that respect the granulometry suitable for the extraction method. The grinding, in fact, can be thin (for Espresso), medium (for Mocha) or bigger (for filter coffee), depending on how the coffee will be cooked.
Once ground, the coffee is immediately wrapped in freshness-saving packages, which keep all the aromas and flavors of freshly roasted coffee intact for a unique taste experience.
To each coffee its own grinding
Each different type of coffee extraction needs its own type of grinding. The degree of grinding, in fact, determines the resistance of the coffee powder to the passage of water and changes the extraction speed of the drink.
The blends and individual origins for Espresso coffee are ground with a very fine grain size, in order to favor the rapid extraction typical of this preparation system, thus allowing the water to capture the best aroma in a few seconds. The perfect Espresso, in fact, is obtained with 7 g of ground coffee, a 9 bar pressure, to obtain 25 ml of coffee in 25 seconds.
The coffees created for the moka, on the other hand, must have a medium degree of grinding to allow the boiling water to rise up into the moka boiler and easily pass through the coffee powder, to create the classic coffee loved by Italians.
Finally, we speak about the world of filter coffee, also called Brewed Coffee, closer to infusions and teas than to the classic coffee that has always been drunk in Italy.
In this case, the grind is bigger, capable of retaining the water for the time necessary for infusion and allowing a perfect passage of the aromas from the coffee powder to the drink.