Italian roast 
 
 100% Arabica from Guatemala. Suitable for brewing in a turk, french press, geyser coffee maker, as well as in a coffee machine. 
 The prepared drink has several names: Spanish, Neapolitan, dark French. 
 What is the secret of roasting coffee in Italian? 
 This type of roasting gives the grains an amazing dark brown color, which gradually turns into deep black. In this case, oil appears on their surface. Such grains are most often used to make espresso, which has an expressive bitter taste. Classification of types of roasting coffee in Italian: 
 North Italian, 
 Central Italian, 
 South Italian. 
 
 Features of North Italian roasting 
 The grains acquire a red-brown or chocolate color, but oil does not protrude on their surface. This Italian roasting of coffee allows you to buy a drink that is characterized by a delicate taste that persists in the process of roasting. There is usually bitterness in espresso, which cannot be said for coffee made in this way of roasting. 
 
 Features of Central Italian roasting 
 This type of grain processing allows you to get a stronger drink. Grains themselves acquire a dark brown color, and a small amount of oil appears on their surface. However, the minus of this method of processing raw materials is that the finest shades of coffee taste after preparation are lost. The finished drink is characterized by a more "fried" taste - the taste of other components is almost not felt. This is due to the fact that some of the oils that appear on the surface of the grains, when exposed to oxygen, lose their natural aromatic qualities. 
 
 Features of South Italian Roasting 
 In this case, the grains have a dense oily film, their color is deep black. However, due to strong roasting, the taste of coffee is lost, since aromatic substances are destroyed by contact with oxygen and under the influence of high temperatures. 
 
 100% ARABICA
 
 Region: Central America 
 
 Roasting: 6/10 
 
 
 Acidity: 1/10 
 
 
 Density: 9/10