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Technology Guided By Experience
The processing phases
How was the "Pascucci bean" born. The beans await in the
storehouse in natural jute bags: there are 11 types of Arabica and
three varieties of Robusta; they come from the most important producing
countries and have been selected from the best plantations.
The whole staff meets up
for the selection rite. The beans are examined carefully, with no
hurry... just like in the 19th century, when the Pascucci "ancestors",
expert merchants and connoisseurs, used to raise the fresh plants
to the Brazilian sun to check their quality against the light...
The requirements which must be met are well known, this is the first
teaching of the "elders":
-uniform grains and harmonious shape
-right degree of maturation
-superfine taste: experience teaches you to recognize a good bean
by tasting it!
The lot that passes the exam is ready to be roasted.
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The
rhythm of coffee: a connoisseur's ear for music!
Coffee talks: when the beans reach the right roasting temperature
they crackle in the rotating drum which cuddles them. A good roaster
can recognize the "voice" of coffee and interrupt the roasting
at the right time. The processing phases follow a specific rhythm
and require special expertise... every action comes from years of
experience. Each and every member of the team of experts and qualified
technicians is an irreplaceable and indispensable person.
The magic air of Montecerignone...
The climate of Montecerignone and its soil is composed of disintegrated
volcanic rock, where the processing takes place, are ideal for perfect
cooling: the very low spontaneous air humidity does not soak the beans
and keeps the aroma intact. The blending of the many varieties of
roasted beans, all of excellent quality, is carried out according
to predetermined doses in order to obtain a better product for each
type. The fusion of the aromas before packaging takes place in the
special silos which are filled automatically.
Produced by Pascucci,
loved by connoisseurs
All our types of products are created after a careful analysis of
our consumers' needs. The varieties offered is another way of working
together with our consumers, so that the preparation and sampling
of our coffee is easier, in order to offer everyone, everywhere, a
delightful break with a soft taste in tiny "sips of pleasure".
...Today, even in a small bistro in Paris, in an old tavern in Bavaria
or in a typical English pub... you can drink a true Pascucci espresso!
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Innovation
We
were looking for a leading-edge technology system in order to export
the tradition and we found it: our machines automatically package
single doses in wafers which keep the freshness of our coffee at all
times... High production technology, uttermost care in global quality,
a great passion for the Italian espresso have led to the creation
of a unique product... easy to prepare, packaged in wafers: savory
to drink with its well-preserved perfect aroma... Pascucci means innovation
in tradition!
The secrets of a good Espresso
A sharp aroma intoxicates you, a warm burnt color attracts your gaze,
a smooth froth wets your lips... oh well, the espresso is a really
irreplaceable Italian habit diffused in all the world. But not everyone
knows that there are six secrets for a good espresso, six M's to learn
of by heart:
M for "Miscela" (blend)
Lots, of precious Arabica for taste and Robusta for vigor: you recognize
good coffee from the blend.
M for "Macinatura" (grinding)
The grinding of the roasted beans is a delicate phase: the ideal consistency
of the grains will enable the espresso to flow into the cup very smoothly and constantly. It will give rise to an almond color persistent
cream which will transfer the taste of the beans directly to the palate!
If the grinding is too coarse then the espresso will not be very dense
and there won't be a lot of cream, but if the grinding is too fine
then the espresso will be bitter, burnt and the cream will be "spotted".
M
for coffee Machine
The ideal machine must enable constant water pressure around 9 atmospheres,
with the pump going; a uniform and central outgoing water flow and
a temperature around 90° C°
M for Mineral
The water used must always be decalcified and checked constantly,
both for the quality of the coffee and for the machine's perfect functioning.
 M
for Maintenance
The instrument's maintenance and check should be carried out by expert
specialized technicians: everything must work perfectly!
M for "Mano del barista" (bartender's hand)
The bartender's expert hand must exert the right amount of pressure
on the lever and fill the cup in a time space between 18 and 25 seconds!
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