Rich smooth and soothing. Simply piquant.
Everyone loves coffee. It really is as simple as that. All across the world, from The
Americas through Europe, and from Africa to Asia. There is not a single place on
Earth that coffee has not touched, and Gelato Village is no different. Casual
drinkers and connoisseurs alike have enjoyed coffee for centuries. From the 15th
Century when the first coffee shop was opened, coffee spread from Ethiopia to
the entire world. With such a rich history, wide cultivation, coffee plays a huge
part of our culture today. Naturally, it is only fitting that we not only hand make
coffee gelato, but that we perfect how we do it too.
Antonio (Our resident expert on all things gelato, and graduate of the University
of Gelato) uses freshly ground Italian coffee beans. The grain is carefully selected
to balance the natural acidity of coffee, with the inherent sweetness of gelato.
Many coffee flavoured ‘ice creams’ and even gelatos may utilise powdered or
instant forms of coffee. Some may even opt to use what is known as an
‘Americano’ as the base. However at Gelato Village, we feel strongly about using
Espresso Coffee in our gelato.
There are many benefits to why we use an espresso base to build our gelato.
Espressos by their very definition are stronger and less concentrated. They also
contain a high level of acidity, which offsets the alkaline nature of gelato. This
allows Antonio to create a coffee gelato that is strong in flavour, but not at all
bitter. The lack or artificial or ‘processed’ coffee bases ensure a smooth and
piquant flavour that does not suffer from the watery nature of Americano’s, or
the unnatural taste of using instant or artificial flavourings.
The result is simply divine. It is something at Gelato Village that we are all proud
of. We mean when we say our coffee gelato is rich, smooth and soothing. It is this
contrasting combination of sensations that make our coffee gelato truly unique
and piquant. Try it, and you’ll know exactly what we mean.