Antica Tostatura Triestina
Antica Tostatura Triestina is the brand of Martha Stewart's 'must-have" coffee!
Antica Tostatura Triestina (or simply Antica Espresso) is an outstanding wood-roasted Italian espresso that is currently served in 26 countries worldwide. Since 1996, Antica Espresso has been served in some of New York City’s finest restaurants, hotels and coffee shops, as well as by selected national retail accounts across the country. Used by Martha Stewart on her show since its inception, Antica Espresso is endorsed as one of her “must-have” products. It is also served in the restaurants of Mario Batali, David Bouley, Terrence Brennan and Todd English.
In December 2010 we introduced our new line of organic espresso and drip/filter coffees that will be available in 1kg whole bean valve bags, 250 g (8.8 oz) tins. Antica Espresso will be the first recognized specialty Italian roaster to offer a double certified organic line of coffees.
I HAVE BEEN REALLY ENJOYING (on What You Didn't Know...)
intrepid510 | Mon, 12/12/2011I have been really enjoying coffee roasted by Mr Espresso in a similar style and would really like to try yours to see if there is any difference.
WHAT DOES THIS METHOD WORK BEST FOR... (on What You Didn't Know...)
Wakeknot | Mon, 10/31/2011espresso, brewed, both?
USER ERROR? (on Antica Espresso Ness...)
matt.holstege | Tue, 10/04/2011After reading such fantastic reviews and endorsements of this espresso on the web, I thought I would give it a try. I do not want to say that others are wrong. Perhaps my equipment (pid silvia w/ rocky grinder) just was not the right match with the bean. Maybe it was me. I tried different grind settings, tamping pressure and temperatures, but I just could not get that perfect combination of crema and pure espresso goodness. The best results came after setting the temp high to 215 F and a very fine grind with a moderate tamp. Even so, the taste and mouth feel could not match some of my favorite beans on this website (Kimbo and caffe trombetta). It was drinkable, but not remarkable.
INTERESTING (on What You Didn't Know...)
EricBNC | Thu, 09/08/2011I thought with modern (or older manual) roasters you can control the heat based on what profile you set or aim for - I worry too about baking the beans if they do not hit the appropriate internal temp for first crack and beyond once they are dry.
GREAT EXCELLANT (on Antica Espresso Ness...)
weiss | Wed, 05/25/2011great excellant
DEEP RICH FULL BODY FLAVOR (on Antica Espresso Whol...)
Scott Lush | Tue, 02/15/2011This Antica Espresso Whole Bean (red label) tasted rich like it was staring in an episode of "The Lifestyles of the Rich and Famous." Smooth, smooth, smooth, too. Seems to me like a great breakfast-style blend, or great accompaniment to a dessert like cheesecake, ice cream or something equally rich. This coffee is all about richness and body, in my experience. Wasn't any citrusy flavor; instead it was earthy and rich and smooth. A dash of cream really complemented its richness and full body. I'd describe this coffee as decadent it's so rich.
VAST IMPROVEMENT FROM ILLY OR LAVAZ... (on Antica Espresso Orga...)
Scott Lush | Thu, 01/20/2011Smokey, buttery, chocolatey, apricoty dark goodness. Like Illy or Lavazza minus the bitterness and ashiness. Smooth, medium body, rich. Liquid smoke. For anyone who keeps trying to get a good cup of Illy or Lavazza, and wishes it delivered more flavor and less bitterness, this is a great alternative. Its packaging appears to be vacuum sealed very well - my can opened with a sucking sound strong enough to move the furniture in the room a few inches closer. I prepared 3 cups using an AeroPress (variant on French Press). Water contacted the beans at about 175 degrees. "Your mileage may vary"