For intense recipes with milk

Why we love it: when you add milk in BIANCO FORTE, the flavorful coffee character of this long cup really pushes through the sweetness of milk. It’s a dynamic balance, and we achieve it by split roasting selected Colombian and Kenyan Arabicas. BIANCO FORTE is your perfect big cup – rich roasted and cereal notes punching through milk.

ROASTING

The art of roasting calls for a fine balance of temperature, roast time and bean color. Getting it just right is key to hitting that great harmony of coffee and milk. We tested lots of combinations until we discovered that to get that ideal flavor balance of BIANCO FORTE with milk, we needed a dark split roast. One part of the blend gets a long and dark roast; the other part roasts a little faster and to a slightly lighter color. When you combine the two splits, the blend develops that special roasty character that goes so well with the sweetness of milk.

MILK PREPARATION

It is best served as a Reverso Intenso: 50ml of cold milk and 230ml of coffee extracted on top.

COMPLETE STORY

Why we love it: when you add milk to BIANCO FORTE, the aromatic coffee character of this long cup really pushes through the sweetness of milk. We took our inspiration from the baristas in Melbourne. They’re the masters of robust, but exquisitely balanced tastes – their roasting and blending lend an aromatic power that sings through milk. To orchestrate this ideal marriage, we searched far and wide for just the right blend and carefully designed the coffees’ roast parameters. For BIANCO FORTE we split roast our selected Colombian and Kenyan Arabicas, giving them a fairly dark roast.