Coffee connoisseurs have no doubt: the Intense Caffè Aiello blend is certainly the one able to satisfy even the most difficult to conquer palates. Thanks to the infallible union of Arabica coffee beans from South America and Indonesia, the result is a taste with a strong personality and characterized by highly spicy notes.
We often hear about the “intensity” of coffee or the “intense” blend. But what is really meant by the use of this adjective?
Literally, the intensity of a coffee is generally associated with other typical characteristics of the drink such as body, density and strength. When it comes to intense coffee, you are dealing with a creamy, fortified liquid that gives a strong flavour and exceptional body which, however, is not always equivalent to a pleasant taste. This is because, since it has a spicy aroma and a strong impact, it is not necessarily pleasing to any palate! For those who, for example, prefer a less invasive and more pleasant drink can always refer to a less intense, more fluid and watered-down coffee with a softer and less strong taste.
In order to know the actual intensity of a coffee blend you must pay attention to the quantity of solids compared to that of water, i.e. (called in more specific terms) the mass of dissolved solids in the cup as a percentage of the total liquid mass in the cup. In short, you can trace the intensity of a coffee when you know the dissolved solids and the weight of the liquid in the cup.
That said, the more solids you have dissolved in water, the more intense a coffee will be. To try also in complete autonomy, it is possible to obtain an intense drink when, with little water, it is possible to transfer many solids into different cups. The latter, among other things, are easily transferred by the water which, through the pressure given by the pressure of the machine or the mocha, incorporates some soluble components and then transport them inside the cups.
Obviously, the solids in question are different and vary according to their nature, quantity and characteristics: the roasting process, in fact, produces a great variety of aromatic compounds (there are over 800 available) that can be transported inside the cup. The most easily soluble ones are captured and transferred almost immediately and are the most pleasant ones, which give the coffee its typical fruity flavour. Their solubility, in any case, is exhausted within a few seconds, so the advice is to drink an intense coffee as soon as it is poured into the cup to taste it at its best!
The only way to enjoy a really intense coffee is to know the origin of the beans used to make the blend. As is well known, Arabica is certainly the most widespread and prized species and is mainly spread in soils of volcanic origin and, therefore, rich in minerals. This is why the resulting coffee offers an aromatic and sweet taste: the beans contain more sugar and less caffeine, they are less bitter and unpleasant to the palate.
Why is origin important? Simple: the robusta plantations are located in the northern part of South America, Central South Africa and Indonesia, where the varied climate makes the beans unique and inimitable. The same blend, grown in different environments gives different results in the cup; on the contrary, different varieties grown in the same environment give many similar and appreciable flavors.