Espresso Blend 50/50 - Caffè in Grani Arabica e Robusta

Espresso Blend 50/50 Arabica and Robusta — For Those Who Won't Compromise on Body

There are two schools of thought in the world of Italian espresso: those who love the delicacy of Arabica and those who won't give up the power of Robusta. Our Espresso Blend 50/50 doesn't choose—it brings them together in equal parts. The result is an espresso with a bold character, a dense, lasting crema, structured body, and dark chocolate notes that linger on the palate. For those who want a coffee that really makes its presence felt.

The 50/50 Philosophy: Extreme Balance

The 50/50 ratio isn't a compromise—it's a deliberate choice. While the 70/30 blend favors Arabica sweetness, the 50/50 puts Robusta center stage, highlighting its best qualities: full body, abundant crema, and sustained intensity. Arabica balances and rounds it out, adding aromatic complexity without losing its character.

• 50% Arabica — Bourbon and Catuai varieties, 800–1,200 meters, washed and natural processing: sweetness, notes of nuts and caramel
• 50% Robusta Canephone — natural processing: substantial body, dense, lasting crema, notes of dark chocolate and sweet tobacco

Tasting Profile

• Aroma: Intense and enveloping — dark chocolate, nuts, toasted caramel
• Body: Full, structured, with a dense texture in the cup
• Crema: Abundant, compact, dark hazelnut in color—a sign of quality Robusta
• Intensity: 4/5 — bold without being aggressive
• Roast: Artisanal medium-dark roast — brings out body and crema without scorching the aromas
• Aftertaste: Long and lingering, with notes of bitter cocoa and spices

Difference Between the 70/30 Blend and the 50/50 Blend: Which Should You Choose?

A question we often hear from our customers. The answer depends on your palate:

• 70/30 Blend — sweeter, more aromatic, with more pronounced acidity. Ideal for those who love Arabica's complexity with added body.
• 50/50 Blend — fuller-bodied, more intense, with denser crema. Ideal for those who want a bold, “coffee bar-style” espresso, also perfect with milk in cappuccinos and macchiatos.

How to Brew It Best

• Espresso — temperature 92–94°C, 25–28 seconds, 7g for a single shot. The crema will be abundant and compact.
• Moka pot — medium-fine grind, low heat. Guaranteed full body, also excellent when diluted.
• Automatic machine — set to high intensity. Excellent for cappuccino and latte macchiato thanks to its dense crema.
• Neapolitan flip coffee pot — medium grind, slow extraction. Brings out the chocolate notes.

Roaster's tip: perfect for creamy espresso, intense moka, and the Neapolitan coffee pot. With milk, the Robusta stands up to dilution and retains its character even in a larger cappuccino.

Botanical Varieties

Arabica: Bourbon, Catuai — Robusta: Canephora. Selected origins between 800 and 1,200 meters, with mixed processing methods (natural and washed) to maximize complexity and body.

Why Choose Caffè Sansone's Espresso Blend 50/50

• ✔ Artisanal medium-dark Italian roast since 2012
• ✔ Quality Robusta Canephora — not all Robusta is the same
• ✔ Dense, lasting crema
• ✔ Perfect for espresso, moka, cappuccino, and automatic machines
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• ✔ Full traceability of origins

Store in a cool, dry place away from heat sources and direct light. Consume within 60 days of opening to best enjoy the aromas.