Specialty Coffee:
The excellence of Morettino Lab
Drinking a Specialty Coffee is not like drinking a simple coffee, it is a completely unique experience that involves the senses of sight, taste and smell. It means drinking a sustainable coffee, which respects not only nature but also the people who work with it.
SCA: Specialty Coffee Association
SCA, Specialty Coffee Association, is the organization that sets the recognized professional standards for those who want to embark on a journey in the world of specialty coffee, from the plantation to the cup. The SCA certifications are recognized worldwide and establish a score according to which coffees that obtain more than 80 SCA points can be defined as specialty.
The coffee at Morettino Lab is carefully selected from the best seasonal crops, directly in the plantation. Each individual origin is roasted with different profiles, designed to enhance the unique characteristics of the terroir of each coffee.
Micro Roastery Giesen
The heart of the Morettino Lab is the micro roastery Giesen, which toasts a selection of Specialty Coffee every week.
The Modbar choice for espresso and filter coffee
All the espresso machines at Morettino Lab are Modbar, the innovative module of La Marzocco.
Blend and Monorigini
Blend - The taste of harmony
The blends are the result of a wise balance between different coffee origins. Each blend is the union of multiple origins, it represents the meeting and integration between different flavors and aromas, but also of different cultures that come together to create unique drinks. Ideal for Espresso and Moka, our blends encapsulate the culture and flavors of distant lands.
Monorigini - The essence of terroir
Every single origin tells a story: from Brazil to Ethiopia, from Peru to Costa Rica, each grain reflects the territory, the climate and the method of processing. Perfect for filter extraction methods, but also great in espresso, our individual origins are a sensory journey that will surprise you with complex and unexpected aromas.
Methods of preparation
The extraction that enhances aromas
Chemex
Filter method that enhances the cleanliness and aromatic complexity. Perfect for fruity and floral origins.
French Press
A simple method that gives the coffee a full-bodied and enveloping taste, ideal for mixtures and monorigini intense.
V60
Filter method that allows you to control each stage of the extraction, for a balanced and aromatic coffee.
Moka
The icon of Italian coffee. Perfect for an energetic awakening, it enhances the full-bodied notes of the blends.
Espresso
Coffee par excellence in Italy: intense and creamy. Ideal for those who love a strong and immediate taste, perfect with specialty coffee for an espresso with delicate notes and pleasant acidity.
Aeropress
A modern method that combines pressure and immersion. Perfect for those looking for a full-bodied coffee, but with the ability to customize the intensity.
Cold Brew
A cold cold extraction, in which the coffee powder is extracted drop by drop in a preparation lasting 12 hours. The result is a fresh, sweet and slightly fruity coffee. Ideal for warmer days.