BRAO Coffee

HISTORY

Coffee has been associated with a family tradition since 1960 when Merlin Oddene, founder of the company, worked as a coffee seller.

In 1987, based on her own recipe, he created Brao Gold and Brao Silver. A year later, he prepared coffee of the highest quality. Coffee with distinctive personality, Mrs.Rose.

The following years, the company and the coffee market grew even thanks to the unique coffee roaster in Treviso. That is why Treviso is considered the capital of world coffee. Coffee from all over the world comes here every day and then roasts. In addition, working with a certified laboratory in Trieste allows the company to produce "Espresso Italiano di Qualità" certified coffee that identifies high quality coffee.

Today, Brao is a brand of coffee that is well known throughout the Trentino region and the Triveneto region. The company continues to enjoy the same values ​​that helped its success in the beginning: care, attention, support, and quality. Quite simply a brand of high quality, guaranteeing excellent coffee

ROAST TECHNOLOGY

The roasting process is a crucial stage in the production of quality coffee. This process is partly alchemy, partly magic, and partly considerable expertise. Coffee does not grow in the country in which it is grown, because after being roasted it is much more difficult to maintain its quality. After the coffee beans are collected, washed, carefully selected and dried, they are slowly roasted at a stable temperature. If the coffee is roasted correctly, the coffee bean structure will change. The coffee beans begin to separate and turn dark brown in color. At the same time it increases the volume and reduces the weight. At this point, the coffee has gained its rich, intense aroma and is ready to please.

QUALITY

Brao is part of the Gruppo Triveneto Torrefattori di Caffè, which carefully controls every coffee blend to comply with the 'Certificato di Qualità' quality certification issued by the Trieste Chamber of Commerce chemical laboratory. This certificate entitles you to use the term 'Espresso Italiano di Qualità', which is granted only to specialists, professionals and coffee makers who use certified mixtures and pay close attention to the maintenance of coffee makers.

There are golden rules, something like a manual for coffee makers and roasters, for making quality coffee. Brao follows these rules. Its special blends are carefully controlled at every stage of the process, from coffee beans to the finished beverage. All of this contributes to producing great tasting coffee and an unmistakable espresso taste that is full, smooth and well balanced. To put it simply, an excellent cup of coffee.

The secret to achieving a perfect espresso that is finished with the hazelnut flavor and whose foam is thick enough to bear the weight of the sugar lies in the grinding of coffee beans. Ground coffee must be very soft. However, it must not be too delicate but gentle so that one grain does not exceed one millimeter in diameter. No less depends on the coffee machine. The coffee machine must heat the water up to 90 ° at 9 atm. After use, the coffee machine must be thoroughly and thoroughly cleaned in order to recreate the unforgettable taste and quality of the coffee.