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Coffee Blends of quality for the home and bar/restaurants
Coffee Catto: traditional process to maintain the characteristics
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Coffee Catto:
first quality blend
The "first choice mixture" contained in the yellow envelope,
is a speciality of local craftmanship, in fact it is the result
of a careful selection of the very best Arabica coffees, ground
with the old traditional methods.
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Guatemala
Filtered Coffee, “il Guatamala” is considered among the best
full-bodied and flavoured coffees. Coming directly from mountain
volcano of Antigua where they cultivate the best coffee quality.
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Crema Bar
The “Crema Bar” mixture, is a speciality of local crafsmanship. In fact it is the result of a careful selection of the very best coffees, ground with the old tradional methods.
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Decafeined
We spent a lot of time studying a blend of 100% decafeinated Arabica; the traditional slow roasting with air-cooling and proper time to rest give the coffee a sweet, delicate flavour and a rounded aroma. Caffeine content: less than 0.10%
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 The
roasting of coffee beans is a delicate operation because the process
consists of maintaining the original quality of the coffee bean. Our
roasting process uses only slow and low heating (around 20 min). A
faster more industrialized roasting machine would compromise parts
of the original characteristics of the coffee, and the final product
depends on the equality of grains, their dimensions and hydrometrics.
When the roasting process is faster, a small amount of caffeine vaporizes
while another small part of the coffee decomposes into “caffeone”
which gives the roasted coffee bean its palatible aroma. Roasting
also serves to make the coffee blend with the water, while raw coffee
in boiling water decomposes up to 25%, roasted coffee will cease up
to 39%. The quality of roasting is indispensable along with the quality
of the original coffee to be able to make a good cup of coffee.
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Canestrelli Biscuits (canestrej)
Canastrellis
are a typical biscuit from Piemonte Liguria with very
old roots beginning from the medieval times. It is a chocolate
wafer. The Cnastrelli from Biella are just a variation
of the original.
-These crunchy wafers were made with a hot metal pansr,
the oldest ones heated over the fireplace. Recently,the
wafer makers are placed on the stove. All the work from
the old craftsmen makes the biscuits particularly precious.
The Royal Archives of Torino holds the manuscript
of 1805, which states the quality of the bakery and pastry
of Biella: “Awarded the best bread of the region of Piemonte,
especially the one normally called Cressin as well as
the excellent Canestrelli..."
Our Canestrelli are the typical
biscuits of Biella which were reinvented by simply adding
some of our special coffee producing a particular brand
called Caffe Catto.
Trademark Bi. Biella, Via Gamba
2/e - Biella
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Little Chocolates
Since 600 A.C the Mayans
have been creating the most antique fields of cacao, using
them not only as a drink but as currency as well as a
calculator. In 1492 Christopher Columbus discovered America
and brought back some cacao to King Ferdinands Royal Court
of Spain, who did not learn to appreciate its value. Then
the Swiss Daniel Peter combined the chocolate with condensed
milk obtaining chocolate in a solid form similar the ones
we know now. Todaz chocolate is considered an important
element to a healthy diet: cacao contains alcaloids that
help the nervous system, it has a positive effect on mental
concentration, and has an immediate physological effect
on the cardiovascular level. According to research chocolate
prolongs life thanks to the substance phenol which prevents
the oxydation of fat into the blood and the constrictions
of the arteries.
Our little chocolates are products
of superior quality chocolate and coffee of Bodrato Ciocolato
Srl, Capriata D’Orba.
www.bodratocioccolato.it
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Grafe’ – Liquor of Grappa and Coffee
Product of Caffee Catto- Distilled
by REVEL CHION
www.distilleria-revelchion.it
40% Vol. - o,5 LT
Balance perfume between the alcoholic component derived
from a very delicate Grappa and the finesse of this particular
type of coffee; pleasant sensation of chocolate. At the
beginning the flavor is dominated by Grappa with a touch
of bitterness; then the fragrance of coffee comes through.
Preferably served at a temperature of 12-15°C and in tulip-shaped
glasses of 120ml.
A blend of the best arabica coffee
coming from Central America consists of a unique ingredient
used to prepare alcohol which flavor marries perfectly
with the Grappa from Nebbiolo. A proper breathing period
ensures an intense mixture of grappa, coffee, and all
their components.
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For more information please call 0039 015 590338
or contact us at info@caffecatto.it
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