History
The Baristo blends are roasted and packed in some of the most modern factories in Italy, with long term expertise and traditions: TAG – Torrefattori Associati Genova and Caffe Poli.
TAG
Our partners from TAG, Genoa, are proud successors of over a 100 years history. Genoa harbour has always been a sorting centre of the best worldwide coffee production; it was for this natural reason that a school of coffee roasters experts was born in Genoa. In the 50s some of the best coffee roasters created a group entitled to buy raw coffee, which became in 1959 Productive Company, popular for the products’ quality and the keen care dedicated to the raw choice and the blends mix. Those are the origin of TAG “Torrefattori Associati Genova” (Associated Roasters Genoa).
The company Torrefattori Associati spa begun in 2004 its production in the new plant in Serravalle Scrivia (AL), in Liverno Street 7. On a wide area of about 5500 smq a new avant-garde productive system, with very modern machines, able to produce 200-250 quintals of coffee per day, for each productive turn.
Caffe Poli
Born in 1962 and with a longstanding expertise in the art of roasting coffee, the company is currently a dynamic and modern industry, where the continuous research and development of new products are the starting points of the full satisfaction for its clients. In the historical Coffe Roaster located in Treviolo(BG), they produce coffee blends that are exclusively made from the best quality Arabica and Robusta, expertly blended to obtain a drink that always reflects in its body, aroma, and taste the most classical Italian tradition of making espresso coffee.
The experts from TAG and Caff? Poli take special care of the selection and mixing different blends in order to correspond to the taste and culture of the market. Our partners import green coffee from specially selected coffee plantations around the world. The modern laboratory systems monitor all production processes and quarantine constant quality of the coffee flavor.
History of espresso coffee pods
The idea for espresso pods first emerged in 1959 from a company in Pennsylvania. The technology was a large success in Italy, and took a while to make its way over to mainstream America. This was due to the fact that espresso had dominated the coffee industry in Italy, and was a big hit in offices where speed and convenience was a must. Pushing a button and getting a single serving of espresso was an ideal situation for espresso in the workplace. Also, up until this point, brewing a good cup of espresso was an art form that took skill and patience; and the espresso pod machine made making a cup of espresso something that anyone could do. How to use an espresso coffee pod Espresso pods are extremely easy to use, and it is as simple as placing a pod into a normal espresso machine or specialized pod brewer, adding hot water and pressing a button. Some beneficial features of the pod machine include: having consistent quality made espresso, little or no training required to use the machine and limited waste of espresso grounds. The speed of making a cup and cleaning up is increased significantly as well. Easy Serving Espresso Pod Standardization
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In 1998 the Illy Company developed the Easy Serving Espresso (E.S.E.) design and standards, an open design to encourage adaptation and compatibility, and with the goal of making home espresso preparation more convenient.
Today many espresso machines (espresso coffee makers), including espresso machine brands other than Illy, accommodate the use of either a 45 mm, 7 gram pod or hand tamped coffee grounds.