Caffè Milanese® draws its roots from far away 1910, when Alberto Silva, grandfather of the current Sole Administrator, opened a grocery store in Piazza Ducale in Vigevano with “coffee roasting”.
The roasting as we know it today began in 1947 from the friendship and collaboration of Alfredo Bonomi and Vincenzo Silva.
Despite the transformations, the ownership continues from son to son and we, now as then, continue to produce our coffee with traditional and artisan systems.
We carefully select the raw coffees, we roast them separately by origin, we let them rest 21/28 days in a special room with controlled temperature and humidity and in almost total darkness.
Only at this point, when the coffee is “mature” we blend it and pack it.
We always supply ourselves from our usual suppliers, with whom we have a consolidated and mutual trust.
We wish to have exclusively raw coffee that comes from controlled origins and at each arrival, we want to attach the certifications that declare the healthiness of the coffee itself.
We also have specific tests carried out to make sure that the product we put on the market meets the legal and health requirements.
Our main work is the supply of coffee beans in the HO.RE.CA. the channel, but for several years now we have also started to produce capsules.
We produce three different blends.
The best-selling one called BAR contains 60% robusta and 40% arabica.
The second, defined as DELICATE, consists of 45% robusta and 55% arabica.
The third, called SMOOTH, contains 30% robusta and 70% Arabica.
We would like to clarify a concept that denies a widely spread voice.
It is NOT true that robusta is bad and Arabica is good. It is like saying that white wine is all good and red wine is all bad. We know very well that this is not true: there are good white wines and others less good, as well as red wine.
The same goes for coffee: if you start with a good basic product, you get a good result.
We enclose herein all the bio-chemical analyses we have at our disposal.