What is the difference between Morola and other coffees?
“We’re very proud to say it’s a multi-award winning coffee. In 2014, Morola won the “International Institute of Coffee Tasters Gold Medal” (International Institute of Coffee Tasters) out of 149 entries from 15 different countries. In 2016, the competition was even greater. This time, there were 219 entries from 19 countries and we were absolutely delighted to receive the Gold Medal again.In 2017 we won the Gold medal for our Morola ORO blend at the Coffee Asia contest.“People like our coffee and it leaves a wonderful aftertaste. It’s very much “the Italian taste””. Tests carried out throughout Italy revealed that the “Italian taste” is for: an intense and energising coffee that leaves a good mouthfeel and a lingering, almost palpable aftertaste. A full-bodied coffee with character”Attention to detail
We’ve looked at the shape of the coffee pod too, something which obviously has implications for the machine. The pod is now curved, so that when compressed, the water flows through the ground coffee in such a way that the taste is enhanced. This technical adjustment also produces a better crema.

The percolation process in professional espresso machines also includes grinding, levelling and tightly packing the coffee then fitting it to the machine and applying 9 bar pressure (bar is an abbreviation of the Greek word ‘baros’ meaning weight). Water is pumped through the coffee which finally reaches the cup in the form of an espresso.

With pods, it’s a similar principle. The pods are machine-produced to be the same size and lined with rice paper to reinforce them. Then they are packed with coffee in a protective atmosphere, sealed and flushed with nitrogen to ensure the quality of freshly ground coffee is sealed into each individual pod. When inserted into the machine, water is forced through the pod from above, percolating the coffee into the cup below.

As far as Pino is concerned, there’s always room for improvement. It’s not enough just to have achieved a coffee that tastes good, so he is attentive to the technical detail too. “Complacency can be the beginning of the end, so you always need to be on the lookout for new developments. It’s a constant challenge … and tastes evolve over time.”

TDS (Total Dissolved Solid) measures the soluble parts of roasted and ground coffee that make their way into the brewed beverage; the amount of coffee that ends up in your coffee.

With capsules, the water is pumped through at up to 18 bar – double the pressure, creating a vortex inside the capsule itself and causing the coffee to be shaken up.

Most capsules produce an espresso flavoured beverage but espresso itself is different, it has a different structure.

“I’ve preferred to focus on the coffee pod rather than the capsule as it’s more similar to an actual espresso” says Pino.

In order to improve his machines, and therefore the taste of the coffee, Pino got University of Lecce researchers involved and discovered that by using graphene, it was possible to obtain a purer water and to eliminate calcium deposits.

Our Arancio Gold blend came from tens of thousands of tastings and is based on the espresso drunk throughout Italy and abroad. It consists of 50% Arabica washed, grown at altitudes of over 1,000m and 50% Robusta washed and dried on raised beds, something which doesn’t normally take place with Robusta as it gives it its earthy and bitter taste.