Bianco Forte

When you add milk to BIANCO FORTE, the aromatic coffee character of this long cup really pushes through the sweetness of milk. We took our inspiration from the baristas in Melbourne. They’re the masters of robust, but exquisitely balanced tastes – their roasting and blending lend an aromatic power that sings through milk. To orchestrate this ideal marriage, we searched far and wide for just the right blend and carefully designed the coffees’ roast parameters. For BIANCO FORTE we split roast our selected Colombian and Kenyan Arabicas, giving them a fairly dark roast. It is best served as a Reverso Intenso: 50ml of cold milk and 230ml of coffee extracted on top.

How many different blends of coffee origins are there? Countless. But we couldn’t leave the marriage of coffee and milk to chance. We chose Colombian and Kenyan Arabicas to hit that harmonious composition of tastes and aromas that land with precise balance when you add milk. BARISTA CREATIONS Bianco Forte has the optimum intensity for pushing that roast coffee aroma through without overpowering the sweet milk.

The art of roasting calls for a fine balance of temperature, roast time and bean color. Getting it just right is key to hitting that great harmony of coffee and milk. We tested lots of combinations until we discovered that to get that ideal flavor balance of BIANCO FORTE with milk, we needed a dark split roast. One part of the blend gets a long and dark roast; the other part roasts a little faster and to a slightly lighter color.

It’s inspired by the baristas in Melbourne – they’re the masters of robust, but exquisitely balanced tastes. When you take a sip of BIANCO FORTE with milk, you can taste the powerful roasted coffee taste shining through the milk like a glimmer in the night. It’s an intense and full-bodied cup of coffee, rich in roasted and cereal notes. That dash of milk gives a sweet softening of the coffee’s characteristic bitter note.