The Dream to Make the Best Coffee in the World, Since 1931-Scaffhauser was founded by Antonio Schaffhauser. Today it is led by the third generation of the family. Alain Schaffhauser as Chairman and Dieter Brandis as Managing Director. Antonio's vision of making the world's very finest coffee has never faded and continues to be our mission as we have never sacrificed our standards for commercial success. Coffee and the Five Senses Inside a beautiful cup of espresso are entire worlds of pleasure, just waiting for your every sense to discover. (Why should taste have all the fun?) Espresso ideally realized is a five-sensation proposition, each sense interacting with another to create a whole greater than the parts, triggering the intellect, the imagination and more. Smell The gateway to taste. Taste At around 65°C (149°F), the ideal temperature for tasting, an ideal espresso sports a deft, delicate balance of sweet, bitter and acidic. Take a tiny sip, and fullness takes center stage. Please hold the sugar, at least to start; let your palate experience espresso in pure form. Touch We literally feel food and drink on the tongue, making touch an important part of the culinary journey. Hearing The grinder's whir, the tamper's soft turn. The espresso machine's exhale. The chime of cup on saucer, the spoon's sweet, metallic ping. Sight You'll know a good espresso at first glance. For the eyes, it's all in the crema on top. Look for subtle texture in shades of brown, crossed by light reddish streaks - like the stripes of a tiger. If crema is too dark brown, has a white button or a black hole at the center, send it back. These are markers for overly long extraction time, too fine of a grind, or excessive temperature and pressure. Crema that is light and flimsy has mirror-image issues. For espresso, expect and accept nothing less than what is right. Schaffhausen, your senses will thank you.
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