A Cupping Success !!

Hello All

Well the title of this entry says it all ( By the way cupping is the coffee term for tasting coffee and selecting blends) – Massaro’s have a coffee it is happy with and boy did it take some effort. Last Thursday we went on a long drive and I was parked outside a normal looking industrial estate way up north. Inside Andrea and Elaine were having an experience they will never forget and the end result was a unique Massaro’s blend of espresso. If you are reading this thank you very much Steve for all your efforts and it is an experience that will never been forgotten.

A very detailed brief was written by Andrea several days before and on Thursday they tasted many single origin coffees in order to make a blend of espresso that they were happy with. This was achieved at about 8pm on Thursday and then to the roasting. In front of their eyes they watched the extremely talented coffee roaster aka Steve roast each individual coffee to go in the blend and were amazed by his constant checking of the beans as they roasted and his ability to know how close it was to perfection by appearance and smell alone - no fancy computer programmes or huge multi tonne roasters – just small batches of the highest hand selected, quality green coffee beans along with pure knowledge and feel for the end product – you don’t get much more artisan than that!! Once finished it was blended and 6 kilos were safely taken back to Massaro’s and this is the coffee you will be enjoying very soon.

As an espresso Andrea says it hits all the notes and is also very good in cappuccino and latte macchiato. This was part of the challenge as ideally you would have one for espresso and one for milk based drinks but this is not practical due to space but with a little care and some precise measuring and of course a fully manual and traditional coffee machine you will get great espresso, cappuccino and latte macchiato. You have to bare with them though as now that they finally after 6 weeks of looking have a great espresso blend they need to perfect it with their machine and staff. I’ll also let you into a little secret – it will be a few weeks until you get it at its best as the expert roaster has said with the coffee chosen it is not at its best until 14-21 days of roasting. The aim is that eventually at Massaro’s you will only ever have the coffee in this stage but it will take some time to perfect the ordering levels to ensure this but as with everything at Massaro’s it will be achieved.

So finally after much searching and a day of caffeine overload Andrea and Elaine have a coffee they are happy with and now hope that by the end of the week you will all be enjoying it. We also hope that you will bare with us as we try and perfect everything as we are trying very hard to do so and will get there but as we need to open now not all will be in place immediately but we think there is more than enough for you to enjoy from day one and it will just get better.

Bye for now and more news very soon.

PS Thank you for your comment from the person at Downing – we look forward to seeing you very soon and hope you enjoy all our products.