Caffè Mauro coffee beans

Caffè Mauro roasts its beans slowly, in the Italian style, for a full-bodied cup with a thick crema. What makes one blend different from the next is mainly the balance of Arabica and Robusta, and that is also what decides how intense the coffee tastes.

The Caffè Mauro blends

Caffè Mauro makes several blends. Not all of them are always in stock here; the products at the top of this page are the ones you can order now.

• Caffè Mauro De Luxe – medium to strong, Arabica–Robusta; an everyday blend
• Caffè Mauro Premium – strong, Arabica–Robusta; full-flavoured espresso
• Caffè Mauro Centopercento – 100% Arabica; milder and more aromatic
• Caffè Mauro Maestoso – intense, Arabica–Robusta; for those who like a robust cup
• Caffè Mauro Special Bar – powerful; made for use in a coffee bar
• Caffè Mauro Professional Forte – very strong; for professional espresso machines

Arabica, Robusta and intensity

Arabica brings the softer, more aromatic side of the flavour. Robusta adds strength, bitterness and a firmer crema. The more Robusta in the blend, the more intense the espresso, and the better it holds its own in a cappuccino or a flat white. Centopercento, with no Robusta at all, is the one to choose if you drink your espresso black and prefer it mild.

Which blend for which cup

For a mild black espresso, Centopercento is the natural choice. De Luxe and Premium are the all-rounders: good as a straight espresso and good under milk. If you want a short, intense espresso with a thick layer of crema, or you make a lot of cappuccinos and lattes, look at Maestoso or Professional Forte. Special Bar sits in between and is built for a busy bar, where the same shot has to come out right all day.

Brewing Caffè Mauro

These are espresso beans first. Grind them just before you brew, as fine as your machine needs for espresso, and adjust the grind if the shot runs too fast or too slowly. In a bean-to-cup machine they go straight into the hopper. They also work in a moka pot, ground a little coarser than for espresso.

A 1 kg bag lasts a while, so keep it closed after opening, pressing out the air, and store it somewhere cool and dark. Fill the hopper with no more than you use in a few days.

For cafés and offices

The stronger blends, Special Bar and Professional Forte, are made for bar use: they give a consistent shot on a professional machine and stand up to milk drink after milk drink. For an office with a bean-to-cup machine, a medium blend such as De Luxe keeps more people happy through the day. For other brands and roasts, see all our coffee beans.