• Caffè Mobile’s coffee is a unique blend of beans; Central American smoothness and African strength

• Each and every coffee is prepared using a completely manual machine specially imported from Italy using the traditional lever-pull method giving an individually prepared coffee each time n.b. 95% of espresso machines are automatic, offering a micro-processor prepared coffee

• An Italian coffee should be strong and short, recognisable by a distinctive rich brown mousse or head. The coffee should not be too hot, this indicates that the steam has condensed too quickly i.e. passed through the ground coffee inefficiently

• The coffee should be freshly roasted and ground, this is done on a daily basis. The grind should be very fine to maximise the infusion as the steam passes through the coffee and converts into liquid

• Milk should be semi-skimmed and cool to start with to give a light frothy cappuccino and allow the coffee to be perfectly mixed with the milk

• Cups should be traditional porcelain when drinking inside and special US imported heat resistant paper cups with lids when taking away i.e. to go. Polystyrene affects the taste
  

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