COMPANY PROFILE

The flavour of Caffe Janeiro beans has an origin from Frattamaggiore (Napoli), ever since its beginning, in 1988, in an area with the most demanding coffee consumers who see coffee as a vital culture and a tradition. From a desire to continue the much loved coffee experience on the Italian territory, which began in 1645 when the first coffee shop in Europe was opened, with the aim of enhancing this fascination through quality and flavour, Caffè Janeiro decided to open their own coffee processing factory, offering customised and different blends for all requirements.

Caffè Janeiro is minutely selected, mixed and processed based on a secret formula that confers its unmistakable taste, distinguishes it from all the other competitors and makes it a leader in terms of quality in the field of coffee production.

To obtain the desired quality in the cooking process, an optimum humidity of green coffee beans is required and this is achieved through storage in special silos, which allows their uniform moisture. Mixtures are then prepared, roasted and stored in silos at carefully controlled temperatures until packaging.

Our coffee, first tasted by our experts and then marketed, is roasted using the latest equipment, so that each stage of the roasting process is closely monitored by our staff, who follows responsibly the final product in order for it to maintain its properties, from tasting until the time of consumption.

Products

Elegance
In grani
Crema Platinum
In grani
Oro Extra
In grani
Aroma Bianca
In grani
Vending
In grani
Elegance
Macinato
Crema Platinum
Macinato
ORO EXTRA
Macinato
Aroma Bianca
Macinado
Crema Platinum
Cialde
Oro Extra
Cialde
Aroma Bianca
Cialde
Aura Bar Twin
Espressor
Frog
Espressor
Crema Platinum
Cialde
Oro Extra
Cialde
Aroma Bianca
Cialde
Elegance
In grani
Crema Platinum
In grani
Oro Extra
In grani
Aroma Bianca
In grani
Vending
In grani
Elegance
Macinato
Crema Platinum
Macinato
ORO EXTRA
Macinato
Aroma Bianca
Macinado
Elegance
In grani

Of all Janeiro blends, this is a special one. It is a fine assortment of 100% Arabica coffee, created as a tribute to a long tradition of “Janeiro and Neapolitan coffee”.
[...]

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Crema platinum
In grani

An intense and balanced blend that arises from the most prestigious Arabica and Robusta varieties. The presence of an equal percentage of Robusta and Arabica ensures the coffee's harmony [...]

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Oro Extra
In grani

A creamy and full-bodied coffee, ideal for consumers who prefer a stronger flavour of an Italian espresso. A perfect blend of carefully selected Arabica and Robusta varieties, enabling a consistent cream [...]

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Aroma Bianca
In grani

A traditional and strong blend, preferred by consumers for their morning coffee, which will definitely put you on your feet. A premium blend, with a long-term and full-bodied taste.[...]

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Vending
In grani

Is a coffee produced by mixing Arabica and Robusta varieties, specially designed for consumers who like an aromatic and creamy coffee, with the guaranteed effect of an energizing drink.[...]

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Elegance
Macinato

Of all Janeiro blends, this is a special one. It is a fine assortment of 100% Arabica coffee, created as a tribute to a long tradition of “Janeiro and Neapolitan coffee”.
[...]

Details
Crema Platinum
In grani

An intense and balanced blend that arises from the most prestigious Arabica and Robusta varieties. The presence of an equal percentage of Robusta and Arabica ensures the coffee's harmony [...]

Details
ORO EXTRA
Macinato

A creamy and full-bodied coffee, ideal for consumers who prefer a stronger flavour of an Italian espresso. A perfect blend of carefully selected Arabica and Robusta varieties, enabling a consistent cream [...]

Details
Aroma Bianca
Macinato

A traditional and strong blend, preferred by consumers for their morning coffee, which will definitely put you on your feet. A premium blend, with a long-term and full-bodied taste.[...]

Details
Crema Platinum
Cialde

An intense and balanced blend that arises from the most prestigious Arabica and Robusta varieties. The presence of an equal percentage of Robusta and Arabica ensures the coffee's harmony [...]

Details
ORO EXTRA
Cialde

A creamy and full-bodied coffee, ideal for consumers who prefer a stronger flavour of an Italian espresso. A perfect blend of carefully selected Arabica and Robusta varieties, enabling a consistent cream [...]

Details
Aroma Bianca
Cialde

A traditional and strong blend, preferred by consumers for their morning coffee, which will definitely put you on your feet. A premium blend, with a long-term and full-bodied taste.

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Culture of Coffee

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Optical Selection

Technology for precious coffee specialities: tradition and production technology, particularly demanding and laborious, complement each other perfectly. We would like to present you a special stage of the production cycle and explain what coffee professionals mean when they talk about "optical selection".

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The water ingredient in coffee

In addition to the mixture of coffee, water is the most important ingredient of a coffee well done. Certainly, with a 99% volume, the function of water is not negligible. Two of its characteristics have a particular impact on the taste of the coffee: the degree of hardness and pH value.

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Traditional Roasting

Contrary to a widespread opinion, Arabica coffee does not necessarily guarantee the best quality. Its beans are smaller - contain more acidity compared to Robusta coffee grains cultivated in lower areas - and are generally considered to be the most prized. The best coffee taste is born however from a blend. The more the varieties used, the more balanced and constant the mixture.

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WHY ESPRESSO COFFEE?

The espresso coffee takes its name from the technique of preparation: instantaneous. At the request of the customer, the bartender grinds the coffee instantaneously, extracts it in the espresso coffee machine and serves it immediately. This is the only way to actually appreciate the concentration of tastes and perfumes of unique intensity and taste.

Discover the 4 rules for a good espresso

To obtain and enhance the olfactory/organoleptic characteristics of an espresso, its preparation must respect certain fundamental rules. This technique guarantees a short and optimum contact between coffee and water in order to obtain a drink with a reduced content of caffeine.

Quantity

The recommended amount of coffee powder is 7 grams for every cup;

Time

Coffee extraction time from machine to the cup must not exceed 25 seconds;


Temperature

Temperature of output water from the machine must reach 90 degrees, while in cup it reaches 67 degrees;

Pressure

The pressure of water supply must be equal to 9 atmospheres.