When I lived in Italy I followed local traditions and would have a few shots of espresso everyday. The flavour of that coffee was very different to anything I had tasted anywhere else.

When I returned to Macau I missed my daily espressos and set off in search for beans to get that Italian style deep roast flavour. I worked with a supplier who roasts his own beans and I visited his factory and tried nine different espressos, (I was buzzing for the rest of the day) to find the best combination for the desired taste, getting the percentages of beans right, as well as the bean roasting time, because in Italy they roast them for a long time, but there is a fine point after which the taste becomes very bitter.

After many shots of coffee (!) and different combinations, I am proud to say that we have nailed it and now have our own exclusive blend of aromatic and delicious coffee.