illy creates a single blend of the best 100% Arabica beans which they carefully selected from all around the world. Skillfully roasted and air-cooled, the espresso beans are then packaged in an oxygen-free pressurized environment. As a result, illy coffee's exquisite and consistent taste and exceptional freshness provide an exceptional coffee experience you can't find from anyone else! One cup and you'll understand why illy is the number one choice of top chefs, coffee experts and espresso connoisseurs.
Founded in 1933 in Trieste, Italy, illycaffè is the quality and innovation leader in the coffee industry. According to Coffee and Cocoa International, an industry trade magazine, "illycaffè's entire ethos is built on quality."
illycaffè produces a unique single blend of gourmet coffee for both brewed and espresso preparation made from 100% high quality Arabica beans, which it tailor-packages for sale to restaurants, cafes, homes and offices. In Italy, it is the leading brand in the hotel, restaurant, and bar segment. Each day, over two million illy espressos are served in Italy alone. And each day more than five million people in the world who know quality, choose illy for their coffee.
Quality, research, innovation
In line with the company mission to "delight consumers all over the world with an excellent cup of coffee and do everything possible to improve its quality", research on coffee has had a strategic role for many years at illycaffè. The company's objective is to fully utilize the knowledge gained through its research to continuously improve the quality of its products.
Espresso, while apparently a simple drink, is in reality a complex product. It is derived from 1500 chemical substances (800 volatile and 700 soluble) and when prepared correctly involves 13 independent chemical and physical variables. Research on espresso is extremely complex and highly specialized, requiring a multidisciplinary approach involving the fields of agronomy, botany, physics, mathematics, chemistry, biochemistry, biology, statistics and computer science, among others.
By applying the scientific method to quality improvement, illycaffè has built a model program for innovative research and development, closely collaborating with the academic world through important university institutes, research centers and expert researchers hired for specific projects.
From bean to cup
The illy caffè blend is obtained by carefully selecting from different sources the best Arabica beans, which have a richer taste and lower caffeine content than the less-prized (and less expensive) Robusta beans. illy caffè , in a joint venture with Sortex Ltd., designed its own state-of-the-art electronic machinery that examines each individual coffee bean, eliminating the inferior ones. About 50 coffee beans are needed to produce a one-ounce cup of espresso, and only one bad bean can ruin its flavor.
illycaffè perfectly roasts its coffee for full flavor without burning or over roasting the beans. The roasted coffee is then air-cooled. Another illy caffè exclusive is the pressurization technique used by the company to preserve its coffee. In this process, air is extracted from the cans and replaced with inert gasses at a higher-than-atmospheric level of pressure. This method guarantees a longer preservation time, maintaining the coffee's freshness for over 24 months until it is prepared. At the same time it "ages" the coffee, improving its aroma over time by causing its volatile aroma compounds to bind with the oils that are contained in the beans. Simple vacuum packing cannot achieve this flavor transformation. The effect of this aging process is similar in many ways to the development of complex flavors when a fine red wine is aged under the proper conditions.