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aroma espresso bar has created its own signature blends of cappuccino, espresso, filtered, and decaf coffee, using beans imported from South America, Asia, and Africa.
Our roasting facilities in Israel’s Valley of Elah were established with the cooperation of the Ballestra family from Naples, Italy, who have excelled in the production of gourmet coffee for generations. With high-quality roasting machines developed in Italy and assembled on-site by the Ballestra family, our facilities roast up to 20 tons of beans each month. They are sealed in vacuum packs equipped with a valve allowing emissions of carbon dioxide and preventing oxygen to enter and spoil the beans. Then, they begin their journey to aroma espresso bar branches across the world.
aroma continually experiments with coffee beans from around the world in search of rich, mouthwatering flavours to share with our customers. Our blends were developed with years of experience and an unrelenting passion for the perfect cup of coffee.
aroma espresso bar sources its beans from independent local coffee plantations in Central and South America, Asia, and Africa (considered the birthplace of coffee). These regions share few similarities in land, altitude, weather conditions, and farming methods. The result of these varied landscapes are regional coffee beans offering different sets of qualities and tasting notes.
Our blends emphasizes the intensity, mild primavera bouquet, and of course, the rich aroma of the coffee. Beans are roasted at aroma espresso bar’s exclusive roasting facility in the Valley of Elah using the Torrefazione Artigianale method of slow drum roasting done by hand to create a genuine coffee experience.
Created using a signature blend of Arabica and Robusta beans, our blends have been painstakingly developed over several years in order to perfect exceptionally refined tastes, strong and full flavours, and deeply rich and alluring aromas.
aroma espresso bar offers two distinct blends for our espresso and cappuccino. These blends are also available for purchase in-store for home brewing.
Considered to be coffee in its purest form, espresso is the pinnacle of taste and texture, providing the foundation for every coffee beverage. Espresso at aroma espresso bar contains coffee elements characterized by a low degree of acidity, a high degree of bitterness, and a rich, satisfying aroma. During its brewing process, espresso releases its soluble and non-soluble taste ingredients – the oils and colloids – enhancing its refreshing aroma.
Our cappuccino blend has been carefully selected from the finest, richest, and most unique coffee beans from Brazil, Guatemala, Ethiopia, and Colombia. To achieve the distinct acidity and fruity aroma typical of our cappuccino, each batch is slow roasted by hand for a lower degree of bitterness and a longer-lasting presence. We add milk to contrast the acidity and produce a more refined taste.
aroma espresso bar uses specialized roasting methods developed with and overseen by the Ballestra family. Coffee beans are roasted at our facilities in Israel using the traditional hands-on Torrefazione Artigianale method, allowing the coffee to achieve perfect body, softness, and a presence that lasts.
Beans are roasted at a temperature specific to each type of coffee, drawing out the richest taste and aroma. It is during the roasting process that beans darken and oils are extracted, each with its own unique scent.
The time between roasting and brewing represents the most significant indicator of freshness in coffee. At each aroma espresso bar location, beans are ground with each order ensuring a perfect cup of brewed coffee every time. After all, a perfect cup of coffee starts and ends with attention to detail.
- Coffee beans begin to lose their freshness the moment they are ground. For maximum freshness, only whole beans should be purchased, and in small portions, and brewed shortly after.
- Grind only the amount of coffee beans needed for each brewing.
- Open bags of coffee beans should be stored in the refrigerator in an airtight container. Coffee retains its freshness for two weeks after the date the bag was opened.
- Ensure your coffee is properly ground for your selected brewing method:
- Espresso requires a very fine grind.
- When using a paper filter while brewing, a coarser grind works better.
- For more information on proper grinding techniques feel free to ask a barista at your local aroma espresso bar.
- The perfect cup of coffee should use clean, filtered water when brewing, as it makes up the most of your beverage. Water that is too soft may interfere with the extraction of oils, compromising the taste profile of the coffee.
- When frothing milk for cappuccino, the milk should not reach its boiling point. The ideal temperature of frothed milk is 70°C.