Logo Caffè Vesuvio Cuore Napoletano

Caffè Vesuvio Cuore Napoletano in Naples



The company Caffè Vesuvio Cuore Napoletano in Naples was established in 1976 by Angelo Sepe, who, in addition to the coffee roasting business, is also a sugar wholesaler. His mission is to create the true Neapolitan coffee through a technique that has now become an art. To create the perfect coffee he uses many high quality machines like Probat-Werke, Seram, Novopac, Vittoria etc.
Coffee roasting is an art, according to Caffè Vesuvio Cuore Napoletano in Naples it is much more. The blending and roasting phases are very delicate, human experience and technology must combine in a perfect balance. The beans are slightly shaken inside their containers through forced hot air at 240°C, in order to be roasted.
The bean, during the roasting process made by Caffè Vesuvio Cuore Napoletano, undergoes many changes; it looses weight because water and other volatile substances evaporate. Furthermore, the roasted bean is bigger than the raw one and has a black blue substance around it, due to the cellulose carbonization and the browning of sugars. The caffeine is a substance, which appears on the beans and gives them their special aroma. The higher the roasting temperature is, the more the quantity of caffeine in the beans decreases. In Italy the roasting process is very strong and the drink is therefore especially flavoured and poor in caffeine in comparison with other countries. The balance for a perfect roasting process is given by two variables: time and temperature. The roasting process increases the friability of the beans;therefore they may be more easily ground. Since also the humidity absorption capacity of the coffee increases, if the coffee is ground it must be stored in vacuum-sealed bags or bags with inert gas.
A very important feature in the culture of coffee is the preparation of the blends, which have unique and special flavours. When you blend the coffee varieties from different countries, you complete and blend their flavours and properties, obtaining more balanced products with a more interesting flavour. The Arabica, the most used coffee variety, contains a caffeine percentage that ranges from 1.1 to 1.7 %, whereas the Robusta from 2 to 4.5%.