The "Marrone" Manaresi, or Super Bar, internally also called the 'Second' (blend), is a predominantly Arabica coffee, with acidity balanced by high-quality Robusta and an aromatic, well-balanced profile. It represents an excellence of the Manaresi company and Italian coffee. - © Fabio Arangio

Published on 7 October 2024 on The history of coffee
by Fabio Arangio

Manaresi Brown: the balance in coffee that becomes perfection

There is something exceptional about a company that stays true to itself for over 120 years. And it's even more remarkable when it manages to maintain the essence of its products over time, despite the many changes imposed by time, trends (and their temptations...), and markets.

The three historical Manaresi coffee blends

I always feel a sense of surprise and pride when I realize that we still produce three coffee blends, named Rosso (red) Marrone (brown, or Super Bar), and Oro (gold), which correspond to "La Prima" (the First), "La Seconda" (the Second), and "La Terza" (the Third), the historical Manaresi coffee blends.
Even today, in the company, we still call them by these names. When I arrive at the factory and go to the espresso machine to make myself a coffee, there's always a jar with the latest roast, and if I ask which blend it is, I'm often told "La Prima" or "La Seconda"... Yes, just like in the old days!

Photo at the company, the jar with freshly ground coffee that we prepare to test the roasts while enjoying a good coffee. - © Fabio Arangio

The secret of our coffee

Leonardo is our master roaster. Leonardo is the reason why our coffee - it's pointless to deny it - is special. His experience, dedication, and sensitivity are at the heart of the balance in our coffee. The batches of green coffee change, as do the humidity and temperature conditions that greatly influence the yield and outcome of the blend, yet Leonardo always manages to find the adjustment in the blend and roasting time to maintain the distinctive characteristics of each one.
Here is an interview with our master roaster Leonardo, conducted by Assicoop Toscana.

The importance of roasting: science and experience

Roasting is one of the key steps in the coffee production process, as it is responsible for transforming green beans into a product rich in complex aromas and flavors. This phase is crucial in determining the coffee's aromatic profile and requires a precise balance between temperature and time.
During roasting, coffee beans undergo a series of chemical changes, including the Maillard reaction, a process that occurs when sugars and amino acids in the beans interact under high heat. This reaction contributes to the browning of the beans and creates hundreds of aromatic compounds that give coffee its characteristic bouquet. The caramelization of sugars occurs between 160°C and 200°C, giving the coffee its sweetness and toasted notes.

The roasting temperature typically ranges between 180°C and 240°C. Higher temperatures tend to develop a more bitter and full-bodied coffee, while lower temperatures preserve more fruity and acidic notes. Roasting time is equally important: a fast roast (generally 8-12 minutes) intensifies acidic notes, while a slower roast (up to 15-20 minutes) allows sweeter and more complex flavors to develop.

The skill of the roaster lies in knowing how to adjust the temperature and time based on the desired characteristics for each blend. A variation of just a few degrees or seconds can significantly influence the final result, altering the balance between acidity, body, and aroma. This is why the experience and sensitivity of the roaster are essential: only a professional can know exactly when a bean has reached its ideal point.

Roasting coffee is not just about temperature and time, but an art based on chemical and physical processes that must be precisely controlled. It's this alchemy of science and craftsmanship that allows coffee to express its full potential, providing a unique tasting experience.

The Probat roaster at Manaresi. In the photo, the opening of the chute to release the roasted coffee.

The Brown: my favorite Manaresi coffee blend

Inevitably, we all have our personal tastes and preferences. Especially when it comes to coffee tasting, a product with infinite organoleptic nuances that I like to compare, in some way, to the culture of wine and olive oil, the quintessence of our Tuscan heritage. Achieving a balance between strength, acidity, and aroma is an art, and I find its best expression in the Marrone blend, the Super Bar, or, if you prefer, "La Seconda."

The Manaresi Brown: organoleptic synergy between arabica and robusta

Manaresi Brown consists predominantly of arabica, balanced by a good percentage of high-quality robusta, mainly from South Asia.
The blend is made up of 60% arabica and 40% robusta, with a 10% variability, because the roaster needs some leeway to adjust the blend and correct it where a bit of excess acidity shows up or something is missing.

The Brown manages to offer the aroma of arabica, while mitigating its natural acidity. Its aftertaste remains pleasantly smooth, unlike other coffees, such as single-origin varieties, which tend to leave an acidity and sharpness on the palate after tasting that is not always pleasant.

But it's a balance that is reflected in every aspect of the coffee, including its presentation in its - fittingly - Brown packaging, with that shade of deep brown tending towards red that distinguishes it and achieves a perfect chromatic balance.

Balance: the key word for Manaresi Brown

And balance is the term and concept I like to associate with this blend which, in addition to being my favorite both for espresso and moka, is also highly appreciated by our customers, both in Italy and abroad.