Tasting Set Low Acid Espresso Coffees
Low acid espresso in a tasting set consisting of three varieties of 500g each
Passalacqua Gold Vulcan
Passalacqua Black Vulcan
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Out of stock for a short time
- Order number: 10601
- Fast shipping with DHL
- 30 days return right
- Imported directly from Italy
- Freshness guaranteed
Low Acid Espresso Tasting Set
3 bags of espresso beans each of 500g
A well-prepared espresso is a fine thing. Most people prefer a blend that scores with low acidity. But not all varieties are low in acidity. Even the finest and most expensive beans can have high acidity. This is because they really bring out the fruity and floral notes, and this is quite intentional. This gives filter coffee, in particular, a fullness of aroma and a balance that tickles the palate.
Whether a coffee has low acidity depends, by the way, much more on the type of roast than on the type of coffee bean. When roasted, the acidity increases first, which is why mild roast varieties have a higher acidity. However, if the roasting process is longer, the coffee loses acidity, up to 50% of the original content. Thus, the roaster himself can determine the level of acidity.
Conclusion: The roasting process is decisive for the acid content of the coffee bean.
The darker the beans are roasted, the less acid they contain!
For all coffee lovers who do not like pronounced acidity in the cup, we now have the ideal set.
These are three espresso varieties with very little acidity. Dark, strong but not at all bitter.
Blend: 70% Arabica / 30% Robusta
Gold Vulcan is a full-bodied espresso coffee consisting of 5 bean varieties. Thanks to the typical dark roast of southern Italy, it has very little acidity and much more volume and flavour. In the cup, this powerful espresso is adorned by a lush crema. Precisely for this reason, Gold Vulcan can also be used very well as a base for cappuccino or latte macchiato.
Blend: 70% Arabica / 30% Robusta
Classically Italian, Ottolina's Fortissima is a wonderful espresso creation with many faces. It contains precious green beans from 5 countries which, when combined, result in a unique blend. Full aroma, creamy taste and a real potency in the finish: this result is achieved by taking and combining the best properties of 3 Arabica and 2 Robusta varieties.
Brazil: The first Arabica variety comes from the mountains of Brazil. At an altitude of almost 800 metres, fruity beans with low caffeine content are grown and harvested.
Colombia: here we have the strongest Arabica bean of all. Extremely intense and aromatic. It gives Fortissima its sweetness.
Ethiopia: the third Arabica comes from the Ethiopian highlands. This growing area is known for its excellent quality. African beans give espresso its tension and balance.
India: known for the best Robusta beans in the world, India does not disappoint here either. Deep chocolate flavour, but not too bitter. Full-bodied.
Vietnam: Fortissima is rounded off with a Robusta from the highlands of Vietnam. The beans are grown there up to an altitude of 1300m. The abundant sunshine and lush rainy seasons provide optimal conditions for the coffee to thrive. Full-bodied and round with notes of roasted nuts and dark chocolate.
The five varieties are refined separately in a drum roaster. As each bean has its own roasting requirements, individual treatment is essential. This is the only way to achieve a perfect flavour result. The finished beans are combined in Ottolina's secret blend to create a 70/30 blend.
Ottolina Fortissima is ideal for the preparation of a pure espresso or as a base for milk drinks. As a cappuccino, a beautiful chocolate note comes to the fore. We recommend 16g of espresso powder for about 40 to 50 ml of espresso.
Blend: 30% Arabica / 70% Robusta
Black Vulcan Espresso has a very strong and intense flavour and, like all Passalacqua varieties, is dark roasted. Thanks to the high proportion of Robusta beans (70%), Passalacqua Black Vulcan has a full body and an incredibly dense and thick crema. The acidity is almost non-existent. It is therefore ideal as an espresso and as a base for all latte variants.