Caffe Karoma L’Espresso Moka 250g
The Taste of Authentic Italian Espresso
A sip of an Italian espresso leaves a powerful impression that’s hard to forget. Unlike American espresso that has a more balanced, smooth and mild taste, Italian espresso is strong and intense with a creamy, almost burnt taste.
TASTING NOTES FROM THE CURATOR
Brew the perfect cup of authentic Italian espresso with Caffe Karoma L’Espresso Moka.
A traditional Italian blend of premium Arabicas and Robusta roasted to the edge of charring, L’Espresso Moka Blend is an intense yet refined cup, highly aromatic with a subtle acidity. On the palate, every sip introduces notes of dark chocolate and toasted (almost smoked) hazelnuts with a silky, lingering aftertaste.
The rich, bold flavor of Caffee Karoma L’Espresso Moka also serves a beautiful affogato. Place a scoop of vanilla or Merry Moo Dark Chocolate Ice Cream and pour a shot of espresso or freshly prepared Moka brew right before serving.
PREPARATION OR PAIRINGS
While great used with any coffee maker, Caffe Karoma L’Espresso Moka was roasted to be brewed with an espresso machine or an Italian Moka pot.
Prepare and enjoy a cup of coffee any time of the day. The bold and intense quality of Caffe Karoma L’Espresso Moka means we absolutely adore our morning coffee brewed with this blend, paired with a slice of Makati Shangri-La’s Freshly Baked Baguette and our Demi Sel La Baratte Du Cremier.
THE TASTE OF ITALIAN ESPRESSO
Founded in 1986 by Salvatore Ferraioli, Caffe Karoma has made it their life’s work to bring the Italian coffee culture closer to the homes of coffee lovers all over the world.
Vastly different from the milder American espressos we, Filipinos, have been used to, Italian espresso is most often a blend of Arabica and Robusta green coffee roasted to almost the cusp of charring to attain a heavy body and smoky flavors typical of an Italian-style espresso. Definitely a bold and intense experience you’ll come to enjoy.
Store your coffee in an opaque, odor-free, airtight container in a dry, dark place at a cool room temperature. It’s best to consume coffee grounds within two weeks.