The first coffee “keyword” is mixture..
An Italian proverb says “who starts has done half of the work”, and also in our case the choice of an excellent mixture apt to the destination usage (restaurants, coffee and pastry shops, etc...) is fundamental.
Any mixture ingredient, either from the Arabic or the Robusta type, has to be chosen from the best selections of the origin countries and than harmonically combined with all other components to obtain the most suitable organolectic characteristics for the final usage of the mixture.
Our bar mixtures are not only different because of their always high quality level, but also for their taste and the suggested usage.
Roasting is also a characterizing phase, which we realize with hot air and not with flame (to avoid to burn the grains), in slow roasting machines of small dimensions to uniformly and integrally cook the product. These machines are air cooled to avoid to alter the product conservation and to respect the Italian espresso artisan tradition.
The correct mixtures maturation, their conservation and the delivery management (delivery times certified by csQa…) form the meaning of the first “keyword”.

The second “keyword” is milling: usage, management and maintenance of the coffee grinding and dosing system.
The coffee grinding and dosing system is an apparatus of primary importance to obtain a good espresso, and it is also one of the most “neglected” and underestimated components because of its simplicity.
However, you must remember that the grinders of the apparatus are subject to usury and must be periodically replaced (on average every 300-500 kg of coffee) to avoid an overheating of the product and a wrong milling granulometry which causes a bad extraction of the infusion.
Grinders must be constantly regulated during the working time to obtain the right milling grade, which is often influenced by the environmental humidity and by the permanence time of the milled powder in the dosing feeder.

The exact dose calibration (on average 7 gr.), a suitable power (about 20 Kg) and an uniform powder pressing complete the correct methodology of the second “keyword”.

The third “keyword” is related to the espresso machine, its correct usage, management and maintenance.
The evaluation of a reliable and professional machine is an essential requirement for a good usage of the chosen and correctly milled mixture, but still more important is for us to maintain this apparatus in perfect efficiency over the time.
For this reason all Caffé Vero agents have a customized maintenance kit (filters, trimmings, ect...) personalized for the managed customers. They also have to follow a specific maintenance protocol, constantly updated through the computer system. The ordinary management is completed by teaching the customers the daily cleaning and maintenance actions.
The technicians network, both working directly for Caffè Vero and for one of the external authorized concessionaires, quickly manage eventual breakdowns, extraordinary maintenance and special calibrations, and even the substitution or periodic review of the equipments.

The fourth “keyword” is in Italian called “the hand” and consists in the professionalism of the operator in doing correctly all above described preparation procedures, maintenance included.
Among the maintenance operations of the manager, we have to remember the “resins regeneration” of ionic exchange sweeteners. It must absolutely be executed in the set intervals to preserve the espresso machine from breakdowns and malfunctions due to limestone.
For us “the hand” goes beyond the technical part and  the practice procedures. It is also related to the bar furnishing, to the smile and kindness of the manager and his team, to the different and new preparations offered.
This is the meaning of the relationship that Caffè Vero establishes with its customers to help them to “work better”, also thanks to the “Vero Academy”.