Arcaffè Meloria—a classic Italian A/R espresso

This time, I’m reviewing Meloria, an honest espresso made in the Italian way by Arcaffè (Livorno, Italy). It is a classic blend, comprising 75% Arabicas, and 25% Robusta.

Again, there’s a description on the bag:

Meloria is named after the shallows of Meloria, made of rocks arising 2 miles in front of Livorno. It’s made of estate coffees only (75% Arabica) and created for those who prefer a strong taste. It produces thick and long-lasting cream. The high percentage of unwashed coffee makes it a full-bodied blend.

The company also states that the blend is ”Strong, Complete”. The familiar graph describes the flavor profile thus:

In my opinion, these statements hold true—for the most part, at least.

As I brewed Meloria in my Bialetti Moka, I immediately detected the familiar Robusta notes: the bouquet was vanilla-y, and slightly floral.

The mouthfeel reminded me of the other Arcaffè blends I’ve had: It was smooth and creamy, but pretty light, almost juicy. Very nice!

What about the flavor profile? Despite the smoothness of the blend, there was a classic ”Italian” bitterness that seemed to ”come from within the blend”. Try to imagine a big, soft (rubber?) ball with a silky smooth surface, and a hard core, and you may get a picture of ”where” the bitterness was ”located” in the blend. (Please bear with me, these things are quite difficult to describe, even in Finnish, my native language!) Anyway, the vanilla flavor was pretty noticeable, but then there was also a deep chocolate note, accompanied with some of that florality. None of these flavors was super dominant. Rather, they were very nicely balanced.

To sum up, out of the four Arcaffè espressos I’ve had, Meloria was probably the most traditional. While it didn’t offer any big suprises, it was very enjoyable, to the point where it made me dream of my next trip to Italy.

In Finland, you can get Arcaffè blends from Crema, Helsinki. I highly recommend you do so!

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