Aside from the Barista and their capabilities, the difference in producing the best cup of coffee is in the blending and roasting, which take years to master. The coffee blender must intimately know the characteristics of each batch of beans that go into the blend and how the different beans react with each other. The body, sweetness, tang, strength, and dryness of the coffee, when it is drunk, can vary dramatically between different batches of the same blend.
Subsequently each bean type is individually roasted to reach its optimum in flavour and aroma. Our blends are then created using the family recipes that have evolved over the years, and each batch is taste tested for quality. The blends will only arrive to you once they have been approved, which for our main blend is done only by our tasting panel consisting of up to three Genovese family members.
The Genovese Super Brazil blend combines the best of these characteristics to make an espresso coffee that resembles the Italian Style of the early 1950s. It is a marriage of traditional Italian blending techniques with the ever-demanding Australian Palate.
To evolve with the changes that have taken place in the coffee industry in recent years, our Specialty Coffee Division was born. Although we proudly stand behind our flagship blend Super Brazil, we realise that there are many different taste preferences and styles of coffee becoming available, and we are happy to satisfy the needs of our customers to experiment with and offer these alternative coffees and brewing methods. So in the one place you can get both a traditional Italian styled espresso, and a light roasted geisha served through syphon!