• CASAVERRI XMAS BLEND 250gr MOKA
  • CASAVERRI XMAS BLEND 250gr MOKA
  • CASAVERRI XMAS BLEND 250gr MOKA

CASAVERRI XMAS BLEND 250gr MOKA

CASAVERRI XMAS BLEND 250gr MOKA

This Christmas, bring the quality of freshly roasted coffee to your table. 250 grams to enjoy, ground for moka pots, in a resealable package that keeps it fresh!
$8.54 USD
$8.54 USD
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The most aromatic of gifts.

A convivial coffee blend, specially designed for extraction in a moka pot, to share good coffee with friends and family in the Italian tradition, after a meal or while exchanging greetings and gifts.

Don't worry about guests and feasting, the low acidity and good dose of caffeine in our Xmas Blend will give you the energy you need to enjoy the holidays!

Body
Acidity
Caffeine

BLEND

Why choose a coffee blend?

Why choose a coffee blend?

The coffee blend is created from a combination of different origins, carefully selected and measured by the roaster to create a perfect balance of aromas, body, and acidity.
This combination allows for a stable organoleptic profile over time: a recognizable, consistent flavor that does not change with the seasons or natural fluctuations in the harvest.
It is precisely this consistency that makes the blend special: a unique taste that becomes familiar, capable of evoking the same sensations, the same memories, and the same pleasant experience every time.
Behind a great blend lies not only the quality of the individual coffees, but also the skill of those who blend them, transforming variety into identity and time into a memory of taste.

ORIGIN

PROVENIENZA
1
ARABICA
Brazil

Brazilian Arabica is known for its sweet and consistent profile, with low acidity and a very smooth taste. Its aromas often recall chocolate, caramel, and dried fruit, with a medium-full body that makes it extremely balanced and easy to drink for many palates. For this reason, it is used both as a single origin and as a “harmonizing” base in blends, where it adds roundness and natural sweetness.

2
ARABICA
Nicaragua

Nicaraguan Arabica is prized for its clean, balanced profile. It typically offers medium body, delicate to lively acidity, and a smooth sweetness, with aromas often reminiscent of caramel, chocolate, and light fruity or citrus notes. When blended, it adds aromatic finesse and a harmonious cup sensation, without ever being aggressive.

3
ROBUSTA
India

The Robusta Indian bean brings an intense and decisive character to the blend, with very low acidity and a full body that fills the palate. Its aromas are typically earthy and woody, with notes of dried fruit and bitter cocoa, sometimes enriched with slight spicy nuances thanks to cultivation in shaded plantations alongside tropical spices.

4
ROBUSTA
Vietnam

Robusta coffee from Vietnam is renowned for its intense and decisive character. It has a full-bodied flavor, with marked bitterness, low acidity, and typical notes of cocoa, dried fruit, and damp earth, often accompanied by a dense and persistent crema thanks to its higher caffeine and oil content compared to Arabica.

Brewing tips

1.

Prepare the moka pot
Check that the gasket, filter, and spout are clean and free of coffee residue. A clean moka pot prevents bitter and metallic flavors.

2.

Water dosage
Fill the boiler with water at room temperature, preferably low in calcium or filtered, to just below the safety valve, without exceeding it. This is the level that guarantees the correct pressure and a balanced taste.

3.

Coffee dosage
Insert the filter and fill it with ground coffee for moka pots up to the rim, gently leveling it with your finger without creating a mound and without pressing down. This allows the water to pass through the mixture evenly, enhancing both blends and single origins.

4.

Gentle extraction
Screw the moka pot tightly and place it on the smallest burner, with a low flame that does not exceed the base. The coffee must rise slowly in a continuous and regular flow to develop full aromas without burning.

5.

Stop brewing and serve
When you hear the classic gurgling sound and the flow begins to slow down, immediately remove the moka pot from the heat. Gently stir the coffee in the collector with a teaspoon to even out the more concentrated and lighter parts, then serve immediately in cups.

1.

Preheat and keep everything clean
Turn on the machine a few minutes beforehand, run a little water through the group, and use warm cups. Keep the filter and shower head clean at all times to avoid bitter residues and enhance the coffee's aromatic profile.

2.

Measure the coffee for your filter
Fill the filter holder with ground espresso coffee (blend or single origin), distributing it evenly. Generally, you need about 7–9 g for a single shot and 14–18 g for a double shot, depending on the filter used.

3.

Level and tamp evenly
Level the surface of the coffee and tamp with firm, even pressure, keeping the coffee disc perfectly horizontal. Even distribution prevents preferential channels and ensures balanced extraction.

4.

Extract in about 25 seconds
Start the extraction and count: a well-extracted espresso yields about 25–30 ml per cup (or a rough ratio of 1:2 by weight) in about 25–30 seconds, with a compact, hazelnut-colored crema. These rules apply to both classic blends and more delicate single-origin coffees.

5.

Serve immediately and take care of the machine
Serve the espresso immediately after extraction to enjoy the best temperature, body, and aromas. Immediately afterwards, remove the coffee grounds, rinse the filter holder, and keep the group clean: this is essential for consistent results over time.

1.

Prepare your Chemex and filter
Place the Chemex filter with the triple-layer side facing the spout, rinse it with hot water to remove the paper taste and preheat the glass and filter. Empty the rinse water completely.

2.

Dosage and grinding
Place the coffee in the filter with a medium-coarse grind, similar to sea salt. As a universal reference, you can use about 1 gram of coffee for every 15-17 grams of water, for both blends and single origins.

3.

Initial bloom
Pour enough water at 92-96 °C to evenly wet the entire coffee bed (about twice its weight) and wait 30-40 seconds. This bloom phase allows carbon dioxide to escape and prepares for a smoother, cleaner extraction.

4.

Main pour
Continue pouring hot water in slow, circular movements, keeping the water level stable and always wetting the entire surface. Continue pouring until you reach the desired volume, avoiding violent jets that disturb the coffee bed too much.

5.

Extraction and serving time
Allow all the water to drain: a complete extraction with Chemex typically takes about 3.5-4.5 minutes, depending on the dose. When the dripping stops, remove the filter, swirl the carafe gently, and serve immediately to enhance the aromatic purity of the coffee, whether it is a blend or single origin.

Enjoy your coffee!

CASAVERRI LINE

CASAVERRI LINE

A blend for every time of the day

We know that enjoying coffee is a ritual, and every moment of the day must be accompanied by the right intensity.

That's why, thanks to our experience, we have prepared four blends of freshly roasted coffee, where nothing is left to chance.

Other products in the line:

Artisan-roasted coffee

Why choose artisan-roasted coffee?

Because, thanks to the experience we have gained in more than 90 years, we let you savor carefully selected coffee of absolute quality.

Because the coffee that reaches you is roasted especially only after we receive your order. This way you know you are getting an ultra-fresh product.

Because in every sip you can taste the passion of the tradition of our Italian roasters, handed down through 3 generations, from 1931 to today.

Try it to believe it.
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