Bianco Forte

When you add milk to BIANCO FORTE the aromatic coffee character of this long cup really pushes through the sweetness of milk We took our inspiration from the baristas in Melbourne. They’re the masters of robust, but exquisitely balanced tastes their roasting and blending lend an aromatic power that sings through milk. To orchestrate this ideal marriage, we searched far and wide for just the right blend and carefully designed the coffees’ roast parameters.  For BIANCO FORTE we split roast our selected Colombian and Kenyan Arabicas giving them a fairly dark roast.

The art of roasting calls for a fine balance of temperature, roast time and bean colour. Getting it just right is key to hitting that great harmony of coffee and milk We tested lots of combinations until we discovered that to get that ideal flavour balance of BIANCO FORTE with milk, we needed a dark split roast. One part of the blend gets a long and dark roast the other part roasts a little faster and to a slightly lighter colour. When you combine the two splits, the blend develops that special roasty character that goes so well with the sweetness of milk.