P. of Monaco
Manufacturer/ Producer
Each of our exclusive recipes is the result of the creation of an assembly of large green coffees from the most prestigious terroirs and a specific roasting process .Roasting is to cook the green coffee bean (raw material ) to release its aromas by a phenomenoncalled " Maillard reaction ". At Espresso Monte Carlo, we prefer the roasting process known as " separated" at the roasting process "classic" . This is to cook each separately green coffee quality in order to achieve the ideal roasting profile ensuring the best flavor development . During roasting, our goal is to enhance the sensory profile of each of our raw coffeeEspresso Monte Carlo chose a traditional cooking slowly on low heat , allowing the coffee to develop better. Just as a good cook for gastronomy , this method of coffee roasting is directly responsible for the quality and the aromatic complexity that you find in every cup of our exceptional recipes! We opted for the methods of "separate roasting " and a " slow roastin
Manufacturer/ Producer
6 Lacet Saint Léon
98000 Monaco - P. of Monaco
Cyprus
The reason why people often confuse the spellings "espresso" and "expresso" may be due to a combination of factors. First, the word "espresso" is of Italian origin, and the letter "s" is pronounced differently in Italian than in English. In Italian, the letter "s" is pronounced as a "z" sound, while in English it is pronounced as an "s" sound. This may lead some people to think that the word is spelled with an "x" instead of an "s." Second, the letter combination "es" followed by the letter "s" is not common in English words, which may make the spelling "expresso" seem more intuitive to some English speakers. Finally, it is possible that the misspelling of "expresso" has become common over time due to frequent use and repetition, even though it is technically incorrect.
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