AGUST have made their reputation supplying some of the finest restaurants and caffè in northern Italy., and this is reflected in the quality of their products and service. We offer espresso coffees with an efficient delivery network (for free) to ensure that the coffee you receive tastes as great as the day we roasted it.

"Espresso Coffee is our passion and perhaps our greatest field of expertise. We roasted our first espresso beans in 1956, and although we now use the most modern roasting equipment and packing methods, our aim remains exactly the same as it did 46 years ago; supply our customers with the best espresso coffee available. Passion for quality convinced CAFFE' AGUST to be one of the CSC ITALIA-promoters, which, thanks to ISO 9002 certify procedures, ensures the high quality of the coffee. Probably AGUST is the only CSC coffee available in UK. For more information please visit our web site in Italy. www.caffeagust.it

The AGUST coffee has been supplied to some of the finest restaurants and cafes in Italy and Germany since 1956.

 BEAN SELECTION  
We buy beans from around the world such as Arabica beans from Colombia, Costarica and Brazil and Robusta washed beans from Ethiopia, Kenia and India. When the coffee beans reaches Brescia (northern Italy) the whole staff meets up for the selection rite. The beans are examined carefully, with no hurry... just like in the 19th century, when the "ancestors", expert merchants and connoisseurs, used to raise the fresh plants to the Brazilian sun to check their quality against the light.
The requirements which must be met are well known, this is the first teaching of the "elders":
 Uniform grains and harmonious shape
 Right degree of maturation
 Superfine taste: experience teaches you to recognize a good bean by tasting it !!
The lot that passes the exam is ready to be roasted. The rhythm of coffee: a connoisseur's ear for music!
Coffee talks: when the beans reach the right roasting temperature they crackle in the rotating drum which cuddles them. A good roaster can recognize the "voice" of coffee and interrupt the roasting at the right time. The processing phases follow a specific rhythm and require special expertise... every action comes from years of experience. Today, conscious of this history, we have engaged ourselves to get on these values and this tradition that founds its roots on antiquity. Even if we can’t escape from technological development, we are sure that without human care and diligence some qualitative standards cannot be reached. In fact, even if technology has given the complete automation of our whole production, our products are constantly supervised and controlled by roasters,tasters, men which contribute to the success of our job.

 HOW TO REACH A PERFECT ESPRESSO 
A sharp aroma intoxicates you, a warm burnt colour attracts your gaze, a smooth froth wets your lips... oh well, the espresso is a really irreplaceable Italian habit diffused in all the world. But not everyone knows that there are some secrets for a good espresso.

 BLEND  
The blend must have a fair balance of various coffee species a single kind of coffee, in fact, doesn’t let you to obtain a balanced and complete espresso coffee. For this reason every roaster makes his own blend mixing different kinds of coffee to obtain a drink with an harmonic taste, a rich aroma and a full body using the precious Arabica for taste and Robusta for vigour

 GRINDING LEVEL   
The grinding of the roasted beans is a delicate phase: the ideal consistency of the grains will enable the espresso to flow into the cup very smoothly and constantly. It will give rise to an almond colour persistent cream which will transfer the taste of the beans directly to the palate! If the grinding is too coarse then the espresso will not be very dense and there won't be a lot of cream, but if the grinding is too fine then the espresso will be bitter, burnt and the cream will be "spotted"

 COFFEE MACHINE 
It must always be in perfect conditions.
The parts to constantly control are:

Indicator of the water level in the boiler
Indicator of the water temperature in the boiler (value between 90-100°C).
Manometer for measuring the pressure in the boiler (value between 0.9-1.4 atm.).
Manometer for measuring the pressure of the volumetric pump (value between 8-10 atm.).
Water quality (must always be decalcified and checked constantly, both for the quality of the coffee and for the machine's perfect functionality. An excess of calcium and magnesium make the coffee bitter and avoid the production of the cream.)

LONDON ESPRESSO IS SPECIALIZED IN VENDING, REPAIRING, SERVICING, HIRING, CAPPUCCINO ESPRESSO COFFEE MACHINES.