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How our Rebellion created Gorgeous Coffee. Without Machines

Caffè di Artisan was born out of rebellion. A rebellion against machine-extracted single serve coffees, that make inconsistent, indifferent coffee. A rebellion against over-priced, poor quality, espressos served by the big chains, that completely lack character.

And, ultimately, a rebellion against coffee made by machines.

Somebody finally had to call the bluff: Was passing super-hot, super high pressure water through delicate coffee grounds (as in the espresso method), the best way to make great coffee? Or did the espresso method actually result in poor quality, over-extracted bitter coffee? Can you crush grapes in a machine and get wine? The answers were obvious.

About the home and office use single serves, the less said the better. Buy an expensive machine that produces low quality coffee. Add the cleaning, descaling (of 'The Germiest Place In The House' fame - click here) and the repairs, maintenance & breakdowns. Hardly coffee heaven.

Instant Coffee, as anybody who knows coffee will tell you, isn't really coffee at all. It is a whole lot of wood husk, powdered with some low quality Robusta powder, artificially infused coffee aroma, and then spray dried, killing whatever soul remained in it up until then.

Out of this dystopian coffee landscape, was born Caffè di Artisan. It took us years to perfect our process. And what we have as a result: coffee that we believe, soothes the soul.

Our Artisanal Food-Tech Micro Filtery, The Inner Game of Coffee, Bernoulli's Theorem, Venturi Tubes, Gradient Roasting, et al

Our process, right from the selection of the water that goes into our coffee, our beans selection (some of our beans are so rare that we have to scramble to get supplies), small batches, our proprietary Gradient Roasting and the finely calibrated grinding (above a certain micron, Bad coffee. Below a certain micron, Bad coffee. At and around a certain micron: Perfect Coffee).

And finally, the distillation of divine single-shot liquid coffee, through our unique, proprietary micro-filtery over hours and days, is artisanal.

Unlike machine-made coffee, you will find that Caffè di Artisan coffee is zesty…has great attitude…but it's not bitter. It is what connoisseurs call "The Best In The World"

We offer a whole range of exotic beans with different levels of strengths, from the mild to the very strong.

Exquisite taste combined with the Ultimate Convenience

Our exquisite, luxury coffee enables you to have your favourite espresso, cappuccino, frappé or latté ready in less than a minute, anywhere, anytime…at home, in office, while driving, on a hike, on the beach…even when hot air ballooning.

It frees you of the tyranny of waiting in queues in cafes for indifferent coffee on busy mornings.

And we have done the hard you don't have to.

Here's how you can make the ultimate luxury coffee, easily and effortlessly Click here

We promise you this: once you experience Caffè di Artisan, you won't go back to whatever you were drinking before to get your daily caffeine shot. Ever.

The Trouble With Today's Coffee, The Ghost & Germs In The Coffee Machine, Hyper-Acidity, Lemon Peel and Other Tales From The Coffee Crypt

Until now, it is likely that you have been getting your regular dose of caffeine from three sources –home single serve coffee (Nespresso, Keurig, etc.) or espresso coffee at your local café or instant coffee. Whatever your source, you'll be surprised to find out that you've not been actually drinking real coffee, or you are being served coffee made in such a way that it doesn't taste like what Real Coffee should.

What preservatives and chemicals does Caffè di Artisan use?

None whatsoever! What you get is pure, liquid coffee elixir containing only pure water and premium coffee beans. That's it. No preservatives. No chemicals.

Home Single Serve Coffee Pod Machines

Besides the cleaning, descaling, breakdowns etc, the coffee itself is extracted at a pressure level that results in under-extraction. And with time, deposits build up in the entire machine piping that keeps degrading the coffee that pours out. What's even more shocking is that some major recent studies have shown (University of Valencia, Spain, 2015, for example), that coffee machines are an absolute favourite hangout for germs (including E.coli), algae and fact, they have been termed as "The Germiest Place in the House" (click here).

The other thing you may want to know; all coffee machines degrade over time. Why? Because coffee oils keep coating, layer upon layer, the internal pipes of a coffee machine. As we all know, oils become rancid. And this rancid oil residue then keeps getting mixed with every shot of coffee produced (since the coffee is very hot, the oils melt and mix with the fresh shot being made). That's why the coffee made by machines starts deteriorating in taste over time. What's worse, this coffee plus rancid oil mix gives you acidity and gastric irritation. So if you thought that coffee gave you gastric problems, the trouble lay not in the coffee, but in the machine used to make it.

Espresso Coffee… Mindless Machines At Work

The beast in the machine - If you think the espresso served at your local café is a better choice, think again. The mechanical element involved in making espresso coffee creates two problems: over-extraction (passing or 'espressing' too much water through the coffee grounds) and using water that is too hot, which burns up the delicate flavors of coffee.

Without going into technicalities, there are too many variables to control here, which are almost impossible to get right every time - what you get from your espresso is poor quality, over-extracted bitter coffee which can taste like lemon peel, rubber, metal or sour, depending on which one of the factors has played spoil sport.

Instant Coffee… Is It Really Coffee?

Instant Coffee, as anybody who knows coffee will tell you, isn't really coffee at all.

Killing the coffee - Instant coffee is a coffee that has already been made, thanks to its extraction process. Instant coffee is usually made by subjecting the cheapest Robusta coffee beans available to 370°F water for up to three hours. This extremely harsh process destroys almost all the flavors and fragrances inherent in even this cheap, less flavoursome coffee. The solution is then either freeze-dried or spray-dried, creating crystals or a powdery substance that you know as instant coffee. This is the process for the manufacture of even 'premium quality' instant coffee.

More wood, less coffee - To make up for the coffee's properties lost due to the manufacturing process, wood husk is mixed with artificially infused coffee aroma. Is it surprising that instant coffee tastes a little woody and not much like real coffee at all?

Cancer health alert - What is downright scary about instant coffee is that it is high in acrylamide, a chemical compound that has been shown, by the U.S. Food and Drug Administration, to cause cancer and nerve damage in animals.