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HOW IT'S MADE! THE

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CAFFE' POLI CHANNEL.

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100% NATURAL. TISANE

Traditionally, secrets are spread by word of mouth: the secret of Caffè Poli lies in the hard work of hand-picking coffee beans, in order to choose only the best quality ones. Processing at Caffè Poli has been largely done for decades - and

is still done - according to manual, traditional procedures, with all the care and passion marking out small, lovingly family-run businesses.

Discover Poli Tisane...

ADVICE: CHOCOLATE LOVERS ONLY.

Over the years, Caffè Poli has improved its manual processing techniques, to create a production cycle combining respect for the product and its properties with the most advanced applicable technological standards. In this way, and

thanks to countless processing and inspection phases, Caffè Poli products have become iconic niche products, reflecting the best of Italian creativity and expertise. With its wealth of experience, Caffè Poli can offer each time 100 per

cent Italian products, greatly appreciated for their exceptional aroma and quality and the intense pleasure that they inspire.

Cocoa Energy!

NESPRESSO COMPATIBLE.

The production cycle begins with a jute bag ... to end with a bagful of tasty products! The correct choice of raw materials is critical to make good coffee. Caffè Poli sources the best raw/green coffee varieties: Robusta and Arabica, two coffee types for a single, great blend, which hides the secret of an excellent brew. The degree of roasting determines the coffee's final colour and taste. With roasting, green coffee is turned into fragrant, lightweight, dark and sweet-scented coffee beans, ground to make espresso powder and many other preparations. During this critical, fifteen-minute period, approximately 800 substances are created, which will give coffee its distinctive taste and aroma. In a large rotating drum, green coffee is first dried to remove any residual moisture and then brought to a temperature of approximately 200° C,

to be then cooled down again.

What Else

THE DECA IN PERSON.

Our hot-air, refractory-lined roaster is still part of the traditional coffee processing methods, based on stone roasting to remove any hint of acidity from coffee. After reaching the required degree of roasting, coffee must be cooled down. The cold-air cooling process will leave all the best aromas intact and preserve coffee from any alteration-inducing moisture. Caffè Poli does not carry out water cooling in any form, as this cooling process would alter the bean's internal characteristics and partly affect the aroma created during roasting, with a negative impact on the product's sensory properties.

No Caffeine !?

POLI THE QUEEN.

The suction de-stoning process is designed to remove any impurity from coffee beans. The heavier residues are removed by suction, discharged to the ground and disposed of. This is done to obtain a processed product free from any

substance likely to alter its characteristics. Ageing occurs after the completion of all the listed processes. The product will rest for a minimum period of 10 days up to a maximum period of 15 days, stored in controlled-atmosphere degassing silos: here, beans will release CO2, getting rid of any residual impurities.

The ageing process reaches its climax when a slightly oily film begins to appear on the tips of the bean. At this exact moment, the product reaches the highest point of its sensory properties: the coffee production cycle begins and with it,

the creation of our whole range of finished products.

Your Buongiorno

NEWS: BIO & POLI.

After processing cycle completion, Caffè Poli products are created, packaged in cans or bags, pods or capsules: a product for every need. Caffè Poli, tradition and expertise.

Bio bio bio...