The long processing system required to obtain a
perfect cup of espresso has led Hausbrandt to
continually supervise each and every production step.
The first step is the careful selection of the best
quality Arabica and Robusta, which Hausbrandt
acquires from the major coffee-exporting countries in Latin America and Africa.

In fact, it is from these coasts that ships set sail for Trieste, where the coffee is stored. Before the raw coffee beans undergo this long journey, however, a sample is sent to be analyzed by the Hausbrandt staff. The quality of the product is verified by laboratory analyses, including both visual and microscopic inspections, as well as further organoleptic tests, both as an infusion and an espresso. It is only after these tests have been performed that the coffee can set sail for the Port of Trieste.

Once the shipment arrives, another sample is sent to the company to verify that the cargo corresponds to the sample that was previously sent and to determine if alterations due to the transport have occurred. Once this second examination has been conducted, the coffee arrives at the Hausbrandt site, where it once again undergoes visual and analytical tests, and an external analysis that certifies the perfect quality of the coffee.

Once the coffee has been roasted, the analytical laboratory conducts another series of tests, including an evaluation of the colour and, of course, the taste.
Samples of the roasted coffee are sent to an external laboratory to test for metallic residues, as well as microorganisms.
This series of countless steps, examinations, verifications and tests is indispensible for ensuring that the customer receives a perfect product that expresses its personality in the cup with a lingering aroma and a unique flavour.