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Tag: Caffe Hausbrandt

Italian Specialty Roasters at EnjoyBetterCoffee.com

Italians have loved coffee since it first arrived at the port of Trieste in the 16th century. Italians drink coffee first thing in the morning, after lunch, at work and then after dinner. Coffee is an art in Italy, especially and most notably, with espresso. In Italy, the coffee shop, known as the coffee ‘bar’, is extremely popular too! Making perfect espresso is a key skill in the bars.

The word espresso is used to describe both a roast of coffee (Espresso Roast) and a method of brewing. Espresso is brewed by forcing hot water under pressure through a compressed pack of finely ground coffee. Espresso Roast refers to coffee roasted so that it is somewhat darker than traditional American roasts. The espresso roast highlights the bitter-sweetness of the bean while keeping the acidity (the tartness) down.

We have a huge selection of coffee by historic Italian brands, all specialty roasters. This week, you can try any of these specific brands Bristot, Caffe Vergnano, Hausbrandt, Illy, Miscela D’Oro, Pellini and Sant Eustachio and get 10% off your order with no minimum required at www.EnjoyBetterCoffee.com.*

Please use coupon code: ITALY10

*Discount valid through 11:59 p.m. PST on 4/11/2017 for the following brands only: Bristot, Caffe Vergnano, Hausbrandt, Illy, Miscela D’Oro, Pellini and Sant Eustachio w/10% off no minimum at www.EnjoyBetterCoffee.com. Not valid with other coupons or discounts, special sale or case sale products.

We’ve Got Your Italian Coffees Right Here!

EnjoyBetterCoffee.com has all the well-known Italian brands of coffee. We have other Italian brands that you may not know as well but are superb in taste and quality: Vergnano, Bristot, Hausbrandt, Pellini and Sant Eustachio. If you like Italian coffee, then you must try these! Get 10% off on these brands with your order at www.EnjoyBetterCoffee.com.*

Caffe Vergnano – This brand is one of the top 5 coffee companies in Italy. Masters in selecting beans of the best plantations in the world, using traditional Italian methods for roasting and blending. In addition to espresso, we have drip coffee with 100% Arabica beans. We have regular and decaffeinated versions in whole beans and capsules available too.

Bristot – Started as a small roaster in 1919, this company expertly chooses the best beans, roasting them in ways that best showcase their natural flavors. At Bristot, quality is their cornerstone and their ongoing mission. Try the mild Tiziano, with fruity and chocolate notes. Classico offers espresso with powerful flavor and strong crema.

Hausbrandt – Although the founder of the brand was Austrian, he opened a coffee roasting business in Trieste. A merchant marine, he is known for his innovation with transport and storage of coffee to keep it fresh. We have ground coffee for the moka pot, including Moka with its light and mildly sweet taste; Espresso, which is 100% Arabica with a medium body; Gourmet is spicy, with citrus and slightly sweet notes; Gourmet Columbus is one of Hausbrandt’s premium blends, with a delicate and balanced flavor.

Pellini – Quality is the utmost priority for Pellini. From their quality control to a tasters’ panel to Kosher certification, Pellini offers some of the best Italian coffee you will ever taste. Pellini makes espresso with a light brown crema, a rich aroma and a slightly acidic taste. Each cup has a full and consistent body. Try Pellini Top or Aroma Gusto Intenso whole beans today.

Sant Eustachio – In addition to espresso, Sant Eustachio offers Moka and Filtro coffee blends for a flavorful cup. Sant Eustachio is known for its wood roasting of coffee beans. Espresso coffee has the mildest coffees from around the world, with a unique and fragrant aroma. Online reviews always mention the unusual and thick crema. We have ground and whole beans available.

Get 10% off when you buy one of these great Italian brands.*

Please use coupon code WELOVEIT

*Discount valid through 10/06/2015 at EnjoyBetterCoffee.com with no minimum order on the Italian coffee brands specified above only. Not valid with case or special sale products.

Caffe Hausbrandt at EnjoyBetterCoffee.com

A man from Austria opens a coffee roasting business in the heart of the Italian coffee shipping district. In 1892 Hermann Hausbrandt started his business as one of the first real artisan coffee roasters. He chose to build his enterprise in Trieste, a seaport in northeastern Italy and one of the most important ports during a remarkably prosperous time in European history.

Hausbrandt’s success grew from being able to produce, package and ship quickly the highest quality coffee while maintaining consistency and freshness, something that had not been done well up to this point. His company became the first to package coffee in sealed metal containers. Hausbrandt Trieste 1892 produces consistently fresh, aromatic and delicious coffee. We would expect no less from the company that first used electric roasters for their beans and marketed their own coffee cups back in the 1930’s. We like the fact that the same family line is still involved in the business today, still based in Italy and still committed to producing the highest quality coffee. The brand is available in more than 70 countries around the world.

We are so excited to announce that we now have the full range of Caffe Hausbrandt including several roasts available in ground and even more choices of whole beans. We even have 2 styles of Hausbrandt cups. Buy Hausbrandt at www.EnjoyBetterCoffee.com and we will take 10% off those products.*

Please use coupon code HSBRNT10

*Discount valid from 1/25/2015 through 1/28/2015 with no minimum order at www.EnjoyBetterCoffee.com. Not valid for discounted, special sale or case sale items.

Not sure what to try from Caffe Hausbrandt? We have a brief description of the coffees in the range here.

The Tastes and Flavors of Caffe Hausbrandt

We have several Hausbrandt roasts in ground: Moka is light and mildly sweet with a perfect grind for the moka pot; Espresso is 100% Arabica with a medium body; Gourmet is spicy, with citrus and slightly sweet notes; Gourmet Columbus is one of Hausbrandt’s premium blends, with a delicate and balanced flavor; Decaf has a mild flavor and aroma, and is ground for the moka pot.

Our whole bean selection appeals to a range of tastes. In addition to Gourmet Columbus, Gourmet and Espresso roasts, we have these other espresso variations: Trieste Espresso has a full-bodied taste, toasty aroma and cocoa and

anise to finish.

Academia Espresso is a single origin coffee, smooth flavor, fruity aroma and cocoa notes to finish.

Venezia Espresso has a rich and thick body.

Espresso Qualita Rossa is robust and earthly flavor with a good crema.

Espresso Superbar is full-bodied, slightly acidic.

We also have Oro Casa, a full-bodied coffee and a rounded taste and Gold, a blend that includes Robusta beans and has good body while being slightly acidic.

With all this choice, you will surely find the one that is perfect for your tastes!

Hausbrandt kaffee

Decades of experience in coffee processing combined with passion and the use of technologically advanced machinery permit Hausbrandt to offer its clients a range of outstanding blends. From 100% Arabica to decaffeinated, Hausbrandt selects, processes and packages the best blends from around the world, achieving a consistent standard of quality.

Made with the finest beans, Gourmet Columbus skilfully combines the aromas and noble flavours of Columbian Arabica. This new 100% Arabica blend expands and updates Hausbrandt’s collection of premium blends.

Gourmet Columbus merges the quality and superiority of pure Arabica coffee with the desire for smooth, balanced flavour, producing a coffee that is perfect for any time of the day.

Gourmet Columbus offers a mingling of flavours and aromas that briefly transports the drinker to the distant lands of South America.

A blend of selected 100% Arabica coffee, with spicy and citrusy notes. The delicate sweetness and refined acidity make this a prized, sophisticated coffee.

A rich blend of carefully selected, single origin coffees. A coffee with a smooth yet intense flavour, medium body and fine acidity. It has a pleasing fruity aroma and an aftertaste with hints of bitter cocoa.

A sweet, spicy coffee with medium body and medium acidity. The sweet, pleasing taste is distinguished by notes of hazelnut and cocoa.

A full-bodied coffee with a barely-perceptible acidity. The prevailing roasty aroma has notes of baked desserts. The aftertaste has hints of bitter cocoa and liquorice.

A full-bodied, sweet coffee with a prevailing roasty aroma and notes of baked desserts. The aftertaste has hints of bitter cocoa and liquorice.

A coffee with decisive characteristics. The presence of Robusta gives the coffee good body and an unmistakable aroma of toasted bread and biscuits, with an almost imperceptible acidity.

DECAFFEINATO

A delicate blend distinguished by its subtle coffee aroma, accompanied by pleasing notes of dried fruits, sweetened and enlivened by scents of chocolate.

Hausbrandt kaffee

+49 40 822 4567 90

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• Hausbrandt Qualita Rossa Espresso Coffee 1000g beans

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The best coffee I have had and I have tried many. A really good product. Makes a perfect coffee in my machine

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Hausbrandt kaffee

+49 40 822 4567 90

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• Home
• Hausbrandt Qualita Rossa Espresso Coffee 1000g beans

Additional Information

The best coffee I have had and I have tried many. A really good product. Makes a perfect coffee in my machine

Write Your Own Review

Shop by Categories

You don’t want to miss any coffee discounts?

Subscribe to our weekly newsletter, without any commitment.

You will receive our latest pre-sale offers in your mail account.

Enjoy Better Coffee

We love all things coffee (and tea)!!

Tag: Caffe Hausbrandt

Italian Specialty Roasters at EnjoyBetterCoffee.com

Italians have loved coffee since it first arrived at the port of Trieste in the 16th century. Italians drink coffee first thing in the morning, after lunch, at work and then after dinner. Coffee is an art in Italy, especially and most notably, with espresso. In Italy, the coffee shop, known as the coffee ‘bar’, is extremely popular too! Making perfect espresso is a key skill in the bars.

The word espresso is used to describe both a roast of coffee (Espresso Roast) and a method of brewing. Espresso is brewed by forcing hot water under pressure through a compressed pack of finely ground coffee. Espresso Roast refers to coffee roasted so that it is somewhat darker than traditional American roasts. The espresso roast highlights the bitter-sweetness of the bean while keeping the acidity (the tartness) down.

We have a huge selection of coffee by historic Italian brands, all specialty roasters. This week, you can try any of these specific brands Bristot, Caffe Vergnano, Hausbrandt, Illy, Miscela D’Oro, Pellini and Sant Eustachio and get 10% off your order with no minimum required at www.EnjoyBetterCoffee.com.*

Please use coupon code: ITALY10

*Discount valid through 11:59 p.m. PST on 4/11/2017 for the following brands only: Bristot, Caffe Vergnano, Hausbrandt, Illy, Miscela D’Oro, Pellini and Sant Eustachio w/10% off no minimum at www.EnjoyBetterCoffee.com. Not valid with other coupons or discounts, special sale or case sale products.

We’ve Got Your Italian Coffees Right Here!

EnjoyBetterCoffee.com has all the well-known Italian brands of coffee. We have other Italian brands that you may not know as well but are superb in taste and quality: Vergnano, Bristot, Hausbrandt, Pellini and Sant Eustachio. If you like Italian coffee, then you must try these! Get 10% off on these brands with your order at www.EnjoyBetterCoffee.com.*

Caffe Vergnano – This brand is one of the top 5 coffee companies in Italy. Masters in selecting beans of the best plantations in the world, using traditional Italian methods for roasting and blending. In addition to espresso, we have drip coffee with 100% Arabica beans. We have regular and decaffeinated versions in whole beans and capsules available too.

Bristot – Started as a small roaster in 1919, this company expertly chooses the best beans, roasting them in ways that best showcase their natural flavors. At Bristot, quality is their cornerstone and their ongoing mission. Try the mild Tiziano, with fruity and chocolate notes. Classico offers espresso with powerful flavor and strong crema.

Hausbrandt – Although the founder of the brand was Austrian, he opened a coffee roasting business in Trieste. A merchant marine, he is known for his innovation with transport and storage of coffee to keep it fresh. We have ground coffee for the moka pot, including Moka with its light and mildly sweet taste; Espresso, which is 100% Arabica with a medium body; Gourmet is spicy, with citrus and slightly sweet notes; Gourmet Columbus is one of Hausbrandt’s premium blends, with a delicate and balanced flavor.

Pellini – Quality is the utmost priority for Pellini. From their quality control to a tasters’ panel to Kosher certification, Pellini offers some of the best Italian coffee you will ever taste. Pellini makes espresso with a light brown crema, a rich aroma and a slightly acidic taste. Each cup has a full and consistent body. Try Pellini Top or Aroma Gusto Intenso whole beans today.

Sant Eustachio – In addition to espresso, Sant Eustachio offers Moka and Filtro coffee blends for a flavorful cup. Sant Eustachio is known for its wood roasting of coffee beans. Espresso coffee has the mildest coffees from around the world, with a unique and fragrant aroma. Online reviews always mention the unusual and thick crema. We have ground and whole beans available.

Get 10% off when you buy one of these great Italian brands.*

Please use coupon code WELOVEIT

*Discount valid through 10/06/2015 at EnjoyBetterCoffee.com with no minimum order on the Italian coffee brands specified above only. Not valid with case or special sale products.

Caffe Hausbrandt at EnjoyBetterCoffee.com

A man from Austria opens a coffee roasting business in the heart of the Italian coffee shipping district. In 1892 Hermann Hausbrandt started his business as one of the first real artisan coffee roasters. He chose to build his enterprise in Trieste, a seaport in northeastern Italy and one of the most important ports during a remarkably prosperous time in European history.

Hausbrandt’s success grew from being able to produce, package and ship quickly the highest quality coffee while maintaining consistency and freshness, something that had not been done well up to this point. His company became the first to package coffee in sealed metal containers. Hausbrandt Trieste 1892 produces consistently fresh, aromatic and delicious coffee. We would expect no less from the company that first used electric roasters for their beans and marketed their own coffee cups back in the 1930’s. We like the fact that the same family line is still involved in the business today, still based in Italy and still committed to producing the highest quality coffee. The brand is available in more than 70 countries around the world.

We are so excited to announce that we now have the full range of Caffe Hausbrandt including several roasts available in ground and even more choices of whole beans. We even have 2 styles of Hausbrandt cups. Buy Hausbrandt at www.EnjoyBetterCoffee.com and we will take 10% off those products.*

Please use coupon code HSBRNT10

*Discount valid from 1/25/2015 through 1/28/2015 with no minimum order at www.EnjoyBetterCoffee.com. Not valid for discounted, special sale or case sale items.

Not sure what to try from Caffe Hausbrandt? We have a brief description of the coffees in the range here.

The Tastes and Flavors of Caffe Hausbrandt

We have several Hausbrandt roasts in ground: Moka is light and mildly sweet with a perfect grind for the moka pot; Espresso is 100% Arabica with a medium body; Gourmet is spicy, with citrus and slightly sweet notes; Gourmet Columbus is one of Hausbrandt’s premium blends, with a delicate and balanced flavor; Decaf has a mild flavor and aroma, and is ground for the moka pot.

Our whole bean selection appeals to a range of tastes. In addition to Gourmet Columbus, Gourmet and Espresso roasts, we have these other espresso variations: Trieste Espresso has a full-bodied taste, toasty aroma and cocoa and

anise to finish.

Academia Espresso is a single origin coffee, smooth flavor, fruity aroma and cocoa notes to finish.

Venezia Espresso has a rich and thick body.

Espresso Qualita Rossa is robust and earthly flavor with a good crema.

Espresso Superbar is full-bodied, slightly acidic.

We also have Oro Casa, a full-bodied coffee and a rounded taste and Gold, a blend that includes Robusta beans and has good body while being slightly acidic.

With all this choice, you will surely find the one that is perfect for your tastes!

hausbrandt.com Information

• Hausbrandt
• caffè
• espresso
• torrefazione

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• hausbrandt 4340 %
• caffe hausbrandt 537 %
• cafe hausbrandt 349 %
• hermann hausbrandt 302 %
• hausbrandt cafe 239 %
• caffè hausbrandt trieste 236 %
• jpeg milano bar 166 %
• хаус брант 163 %
• il muro 150 %
• hausbrand kaffee 149 %

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And many more statistics and content.

Hausbrandt.com

Visit hausbrandt.com

http://hausbrandt.com

Countable Data Brief

Hausbrandt.com is tracked by us since May, 2012. Over the time it has been ranked as high as 201 899 in the world, while most of its traffic comes from Italy, where it reached as high as 6 526 position. It was owned by several entities, from Hausbrandt Treiste 1892 S.P.A. to Contact Privacy Inc. Customer 0149313267 of Contact Privacy Inc. Customer 0149313267, it was hosted by Logos Technologies S.r.l., Timenet customers Mi and others. While TUCOWS DOMAINS INC. was its first registrar, now it is moved to Tucows Domains Inc..

Hausbrandt has a decent Google pagerank and bad results in terms of Yandex topical citation index. We found that Hausbrandt.com is poorly ‘socialized’ in respect to any social network. According to MyWot, Siteadvisor and Google safe browsing analytics, Hausbrandt.com is quite a safe domain with no visitor reviews.

Worldwide Audience

Hausbrandt.com gets 89.1% of its traffic from Italy where it is ranked #16583.

Traffic Analysis

Hausbrandt.com has 894 visitors and 26.8K pageviews daily.

Similar Traffic Stats

Subdomains Traffic Shares

Hausbrandt.com has no subdomains with considerable traffic.

Hausbrandt.com has Google PR 4 and its top keyword is "hausbrandt" with 10.42% of search traffic.

% of search traffic

Domain Registration Data

Hausbrandt.com domain is owned by Contact Privacy Inc. Customer 0149313267 and its registration expires in 1 year .

Contact Privacy Inc. Customer 0149313267

Owner since September 28, 2017

Expires on February 15, 2019

Created on February 15, 2004

Changed at September 28, 2017

Registrar and Status

TUCOWS DOMAINS INC.

Social Engagement

Hausbrandt.com has 0% of its total traffic coming from social networks (in last 3 months) and the most active engagement is detected in Facebook (812 shares)

of total traffic in last 3 months is social

Server Information

Hausbrandt.com uses WordPress CMS and is hosted by Timenet customers Mi.

Timenet customers Mi

Apache HTTP Server

Txt: v=spf1 mx ip4:31.193.17.202 ip4:93.42.226.128/27 ip4:188.125.111.192/28 ip4:94.130.27.75 -all

zucchero d'oro

ZUCCHERO D'ORO 18 KARATI DI BONTà

• bar (1)
• caffè (18)
• cioccolato (1)
• gelato (3)
• la nostra storia (1)
• pasticceria (15)
• theresianer wit 75 cl (1)

benvenuti in zucchero d'oro

qui tra amici potremo parlare di tutto gustando lecornie e bevendo .

giovedì 4 novembre 2010

CAFFè ESPRESSO ITALIANO HAUSBRANDT

ma le bacche utilizzate per la preparazione della

bevanda, vengono estratte solamente dalla coffea

arabica -circa il 75%- e dalla coffea Robusta –25%-.

A dispetto del nome, questa qualità di coffea, è originaria dell'Etiopia e costituisce ben il 75% della produzione mondiale di caffè. Attualmente: il maggior produttore mondiale di Arabica è il Brasile seguito da diversi altri paesi sempre dell'America Latina.

I grani si presentano nella tipica colorazione verde-blu e giallo-verdina con una forma allungata.

A livello gusto-olfattivo, offrono un caffè molto aromatico, dolce e delicato caratterizzato da una bassa presenza di caffeina –tra 0,8 e 1,5%-.

Come per la qualità Arabica, anche la Robusta predilige le zone equatoriali del pianeta e trae le proprie origini nell'Africa Centrale. Attualmente viene coltivata principalmente nelle regioni tropicali asiatiche, soprattutto in Vietman, in quelle africane ed in Brasile. Maggiormente produttiva, più resistente e rapida nella maturazione, la Robusta si presenta in grani tondeggianti di colore giallo, giallo-marrone. Rispetto all'Arabica offre un caffè più corposo, amaro e con un livello di caffeina che varia tra l'1,7 ed il 3,5%.

La pianta del caffè è un arbusto sempreverde

appartenente alla famiglia delle rubiacee del genere coffea,

con foglie verde lucido scure ed appuntite e dall'infiorescenza bianca

che ricorda, per forma e profumo intenso, quelle del gelsomino.

I frutti, verdi e dalla forma di ciliegia, mutano il colorito in rosso, quando raggiungono la completa maturazione. All'interno di ogni drupa trovano posto due chicchi, piatti nella parte a contatto, separati da un solco e convessi all'esterno. In taluni casi, quando il frutto cresce all'estremità del ramo, all'interno della drupia può svilupparsi un solo chicco rotondo che prende il nome di caracolito o chicco perla.

piantagioni di caffè è quella denominata

“regione caffeicola” e si estende tra il 30° parallelo

sud e l'Equatore. Questa fascia del pianeta risulta la

più idonea per lo sviluppo di questa pianta delicata perchè

la temperatura media varia tra i 18 ed i 24°C, eliminando così

ogni possibile rischio di gelate o elevato calore.

Un altro elemento molto importante per lo sviluppo della pianta è l'altitudine: la qualità Arabica cresce infatti ad un'altitudine compresa tra i 900 ed i 2000 metri, il Blu Montain giamaicano viene coltivato a 2500 metri, mentre la Robusta si sviluppa tra i 200 ed i 600 metri.

Prima che la pianta diventi produttiva devono trascorrere circa 3 o 4 anni, periodo in cui vengono potate e irrorate molto frequentemente. I piccoli germogli, dopo esser stati piantati in terreni profondi, permeabili e neutri o leggermente acidi, vengono sottoposti a costanti cure attente ed intense.

e lo stripping. Il primo, completamente

manuale, consiste nel raccogliere dalla

pianta del caffè, solo le ciliegie rosse e

quindi completamente mature.

E' un metodo sicuramente molto costoso,

ma che garantisce una qualità media del

prodotto decisamente elevata. Lo stripping consiste invece in una manovra molto più rapida che va a sgranare a mano, o con apposite macchine, gli interi grappoli giunti a maturazione.

Una volta raccolti, i chicchi vengono separati dalla polpa o a secco o a umido. Il metodo secco è quello che consente di ottenere i caffè “naturali” e consiste nell'essiccazione al sole per diversi giorni delle ciliegie. Trascorso il tempo necessario alla completa essiccazione, le drupe vengono sbucciate tramite appositi macchinari, rimuovendo così la buccia e la polpa secca.

Il metodo umido, molto più lungo e costoso, permette di ottenere i caffè cosiddetti “lavati”. Tale sistema presuppone però un'elevata disponibilità d'acqua, necessaria ad irrorare i diversi setacci attraverso cui i frutti devono passare per liberarsi della polpa. Da questi setacci i semi escono attraverso una fermentazione in vasca. Al termine di questo processo, verranno lavati ed asciugati meccanicamente o al sole. Una volta asciutti, i semi verranno passati alla macchina scorticatrice che toglierà il pergamino e libererà il chicco verde.

è per questo che adotta elevati sistemi di verifica e controllo.

Molti sono infatti gli interventi mirati a garantire i massimi livelli di

qualità, uno fra tutti la selezionatura ottica biocromatica.

In un tratto di soli 10 cm, ogni singolo chicco di Arabica viene

analizzato ben 30 volte tramite fotocellule in grado di riconoscere

ed eliminare i chicchi immaturi, legnosi, fermentati e che potrebbero

quindi compromettere la qualità del prodotto finito.

A questo seguono lavaggio, spazzolatura e la selezione dei Robusta,

grazie ai quali si vanno ad eliminare i sapori estranei, legnosità e

difetti del gusto che potrebbero alterare le caratteristiche di

corposità del caffè.

Uno staff di tecnici Hausbrandt è costantemente impegnato a

monitorare ogni singola fase della selezione, perchè solo i caffè

migliori giungano in condizioni ottimali alla torrefazione.

ottenere una tazzina di caffè espresso perfetta,

muove Hausbrandt ad un controllo costante

di tutte le singole fasi produttive.

Il primo passo è l'attenta selezione delle migliori

qualità di Arabica e Robusta che Hausbrandt acquista

dai principali Paesi esportatori di caffè dell'America Latina e dell'Africa.

nuovamente una serie di controlli tra cui la valutazione del colore e

I campioni di caffè tostato vengono spediti ad un laboratorio esterno

per controllarne i residui metallici, così come la carica microbica.

Questi innumerevoli passaggi, controlli, verifiche e test, sono step

indispensabili per garantire al cliente un prodotto perfetto, che

come tale esprima in tazza tutta la sua personalità in un aroma

persistente ed in un gusto unico.

In Hausbrandt, da oltre cent'anni, tradizione ed esperienza si

completano con conoscenza e innovazione teconologica per dare

vita ad una profonda ed autentica cultura del buon caffè.

Le perfette combinazioni di monorigini e le differenti dosature di

qualità Arabica e Robusta, sanno creare quelle giuste miscele capaci

di offrire pienezza del gusto, fragranza dell'aroma e rotondità del

corpo, ossia gli elementi essenziali per un ottimo caffè.

Il segreto delle miscele Hausbrandt è sicuramente la loro

composizione. Alcune miscele celano il segreto dell’espresso perfetto

da decenni, come ad esempio la miscela H. Hausbrandt, la cui composizione fu ideata dal fondatore dell’azienda, il generale Hermann Hausbrandt. Ancora oggi questo prodotto viene preparato con la stessa “ricetta”, un’alchimia che sa regalare un caffè corposo, dolce, un gusto che danza sulle note di nocciola e cacao…ed è così da oltre cent’anni.

La tostatura - La scelta delle migliori materie prime è importante, ma non basta a garantire un prodotto di ottima qualità. Fondamentale è infatti il momento della tostatura, in cui il caffè subisce la prima vera e propria trasformazione.

Hausbrandt utilizza un metodo definito a “tostatura lenta”, durante il quale avviene un costante monitoraggio della curva di calore, grazie a specifiche sonde termiche. Al termine del processo di tostatura, i chicchi vengono immediatamente raffreddati allo scopo di bloccarne il naturale processo d'autocombustione.

Hausbrandt non si accontenta di fornire una miscela di qualità,

ma, cosciente dell' importanza del lavoro e della professionalità

del barista, offre consulenza e formazione affinchè ogni momento

del processo di preparazione dell'espresso siano frutto di conoscenza

e competenza del prodotto, e i macchinari a questo necessari sempre efficienti e puliti.

Un mondo fatto di terre lontane, di duro lavoro e profonda passione.

Ogni singola tazzina di caffè, racchiude anni di impegno, studio e ricerca. Racconta di abili mani sporche di terra e di sofisticati macchinari di ultima generazione. Testimonia una perfetta fusione di tradizione e modernità, di passato e futuro.

Hausbrandt mette, nei 7 grammi necessari per quella tazzina di caffè, tutto questo, un mondo di preziosa tradizione, attenzione al dettaglio, studio e qualità.

Ecco perché per Hausbrandt il caffè non va bevuto, va degustato. Le sue mille sfaccettature rivelano ogni singolo angolo nascosto di quel mondo, che si svela attraverso un viaggio di scoperte e di riscoperte. Una tazza di caffè è un'esperienza unica attraverso i sensi alla ricerca dell'intimità delle proprie sensazioni. Un lungo viaggio in un istante unico e prezioso.

Ogni singola tazzina è un quadro unico

ed irripetibile. La crema, nel suo caldo

colore, racchiude disegni esclusivi fatti

di striature vellutate e delicate.

Un buon caffè va gustato prima con lo sguardo.

Sono oltre 700 gli aromi racchiusi in una tazzina di caffè.

Un mondo di profumi ed odori pronti ad inebriare l'anima e lo spirito, si nascondono sotto la morbida crema. Basta mescolare per essere avvolti da fragranze di tostato, note floreali, fruttate e speziate.

Il contatto del caffè con il palato e la lingua, si svela morbido e vellutato grazie alla presenza di particelle d'olio che veicolano tutti i componenti dell'aroma.

Al palato è un tripudio di sensazioni.

Sulla punta della lingua dimora la dolcezza

del primo tocco, ai lati corrono le note

elettriche dell'acido pronte a chiudersi

nell'amaro delle ultime papille gustative.

L'armonia del buon caffè sta proprio in questa danza armoniosa di sensazioni contrastasti. Dolce, acido e amaro si amalgamano in un unico lungo, rotondo ed intenso sapore.

Una tazzina di caffè espresso è un'orchestra in movimento, un crescendo di suoni figli della tradizione che culminano in una piccola tazzina bianca. Il crepitio delle macine, il sordo colpo del pressino e l'arrivo dell'acqua al dosatore, annunciano quello che a brevi secondi sarà l'arrivo del caffè in una vera e propria colonna sonora.

aber die für die Vorbereitung vom benutzten Beeren

Getränk geworden von nur dem coffea herausgezogen

arabisch - etwa das 75% - und vom Starken coffea –25% -.

Es ist Äthiopiens zum Trotz der Name diese Qualität von coffea gebürtig und es gründet gut das 75% von der Welt Produktion von Kaffee. Zur Zeit: der größte Welt Erzeuger von Arabischem ist immer das Dörfer Lateinamerikas von verschiedenen anderen gefolgte Brasilien.

Die Weizen stellen sich in der typischen grün-blauen Färbung vor und gelb-verdina mit einer verlängerten Form.

Zu ich ebne ein Geschmack-olfattivo, sie bieten einen sehr aromatischen, süßen und zarten Kaffee charakterisiert von einer niedrigen Anwesenheit von Koffein an-zwischen 0,8 und 1,5% -.

Wie für die Arabische Qualität, auch das Starke es zieht die Äquatorial Zonen des Planeten vor und es zieht die eigenen Ursprünge im Haupt Afrika. Es wird zur Zeit vornehmlich in den asiatischen tropischen Regionen in vor allem Vietman in jenen Afrikanerinnen bebaut und in Brasilien. Mehr produktiv, widerstandsfähiger und Abwurfschacht in der Reifen, das Starke sich stellen in rundlichen Weizen von gelber, gelb-brauner Farbe vor. Bezüglich das arabische es bietet mehr einen Kaffee corposo an, bitter und mit einem Stand von Koffein der verschieden zwischen das 1,7 und das 3,5%.

Die Pflanze des Kaffees ist ein immergrüner Strauch

der Familie von den rubiacee der Art coffea gehörend,

mit Blättern grün ich poliere Beil und spitz und vom weißen Blütenstand

daß jene des Jasmins für Form und intensives Parfüm erinnern.

Die Früchte, grün und von der Form von Kirsche wechseln sie die Gesichtsfarbe in rotes, wenn sie den vollständigen Reifen erreichen. Im Inneren von jeder Steinfrucht findet Platz zwei Körner, flach zum Teil zu Kontakt trennt von einer Furche und Konvex zum Äußere. In einige Fälle, wenn die Frucht zum Ende des Zweiges erzieht, im Inneren des drupia kann nur sich ein rundes Korn entwickeln, das der Name von caracolito oder Korn Perle nimmt.

Die wichtigste Fläche von Entwicklung für die

Plantagen Kaffee sind jene, benennt

"Region caffeicola" und es erstreckt sich zwischen dem 30° Parallelkreis

Süden und der Äquator. Dieser Band des Planeten entsteht sie

geeigneter für die Entwicklung von dieser zarten Pflanze weil

die verschiedene durchschnittliche Temperatur zwischen die 18 und die 24°C, ausschaltend, so

jedes mögliche Risiko von Frösten oder erhöht Wärme.

Ein anderes sehr wichtiges Element für die Entwicklung der Pflanze ist die Höhe: die Arabische Qualität erzieht, tatsächlich zu einer Höhe inbegriffenen zwischen die 900 und die 2000 Meter wird der Blaue jamaikanische Montain zu 2500 Metern bebaut, während das Starke es entwickelt sich zwischen die 200 und den 600 Metern.

Ein hervorragendes Täßchen Kaffee ist die Frucht von einem langen und ich verübe ein Attentat Arbeit, daß es weg schon das aus den erstesten Phasen vom Wachstum der Pflanze herausholt.

Bevor die Pflanze produktiv wird, sie müssen etwa 3 oder 4 Jahre verbringen, Periode, in der sie gestutzt werden und ihr sehr häufig benäßt werdet. Die kleinen Keime, nach du in den tiefen, durchlässigen und neutralen Böden oder leichtsinnig Säuren geworden zu konstanten aufmerksamen und intensiven Kuren vorgelegt gepflanzt werden.

Zwei Systeme von Sammlung bestehen: der picking

und der stripping. Das erste, ganz

Handbuch besteht, von ihnen aufzuheben

Pflanze des Kaffees, nur die roten Kirschen und

Und' eine sehr teure Methode sicher,

aber daß es eine durchschnittliche Qualität vom garantiert

erzeugt absolut hoch. Der stripping besteht jedoch in einem Manöver viel schnellere, als es geht zu Hand auskörnen, oder mit dazu bestimmen Autos, die ganzen angekommenen Trauben zu Reifen.

Einmal zu Erde werden die Körner aufgehoben und verborgen in die Körbe, aber mit diesem System das Risiko, auch saure oder zu viel reife Körner wiedererlangen, es erzieht bezüglich der ersten Methode.

Einmal zusammengekauerten: die Körner werden vom knochenlosen Fleisch getrennt oder zu trockenem oder zu feuchtem. Die trockene Methode ist jene, die erlaubt, die "natürlichen" Kaffee zu erhalten, und es besteht für verschiedene Tage der Kirschen in der Trocknung zur Sonne. Vergeht die notwendige Zeit zur vollständigen Trocknung, die Steinfrüchte werden durch dazu bestimmen Maschinen geschält, da entfernen sie so die Schale und das trockene knochenlose Fleisch.

Die feuchte, sehr längere und teure Methode erlaubt, die sogenannten wäscht "" Kaffee zu erhalten. Solches System vermutet aber eine hohe Verfügbarkeit Wasser, notwendig zu die verschiedenen Siebe, durch deren die Früchte sie um sich sich des knochenlosen Fleisch zu entledigen durchgehen müssen, benässen. Die Samen gehen durch eine Gärung in der Wanne von diesen Sieben aus. Zum Ende von diesem Prozeß werden sie gewaschen werden und es werden mechanisch getrocknet werden oder zur Sonne. Einmal trockenen: die Samen werden zum Auto Abdeckerin gereicht werden, daß es den pergamino abnehmen wird und es wird das grüne Korn befreien.

Die Qualität des Kaffees ist das wichtigste Unterscheidungse Element von Hausbrandt und

es ist für dieses, das Systeme von Prüfung und Kontrolle erhöht adoptiert.

Viele sind tatsächlich die zu die größten Stände garantieren zweckbedingten Eingriffe von

Qualität, einer zwischen der ganze selezionatura optischer biocromatica.

In ein Zug von Einzige 10 cm, jedes einzelne Korn von Arabischem kommt

analysiert gut 30 Mal durch fotocellule in Grad, wiedererkennen

und die unreifen, hölzernen, ausgegorenen Körner ausschalten und daß sie können würden

also die Qualität des beendeten Produktes gefährden.

Sie folgen Wäsche, spazzolatura und der Auswahl von das Starken zu diesem,

danke dem sie gehen die fremden Geschmäcke ausschalten, hölzernes Beschaffenheit und

einiger Geschmack mangelt das sie die Eigenschaften verändern könnten von

corposità des Kaffees.

Ein Betriebspersonal von Technikern Hausbrandt ist ständig beschäftigt zu

monitorare jede einzelne Phase der Auswahl, weil nur die Kaffee

besser kommt in optimalen Bedingungen zum torrefazione an.

Die Qualität des Kaffees ist das wichtigste Unterscheidungse Element von Hausbrandt und

es ist für dieses, das Systeme von Prüfung und Kontrolle erhöht adoptiert.

Viele sind tatsächlich die zu die größten Stände garantieren zweckbedingten Eingriffe von

Qualität, einer zwischen der ganze selezionatura optischer biocromatica.

In ein Zug von Einzige 10 cm, jedes einzelne Korn von Arabischem kommt

analysiert gut 30 Mal durch fotocellule in Grad, wiedererkennen

und die unreifen, hölzernen, ausgegorenen Körner ausschalten und daß sie können würden

also die Qualität des beendeten Produktes gefährden.

Der lange Prozeß von Bearbeitung notwendig zu

ein Täßchen ausgedrückten Kaffee perfekt erhalten,

Hausbrandt bewegt zu einer konstanten Kontrolle

von allen einzelnen produktiven Phasen.

Der erste Schritt ist die aufmerksame Auswahl von die besten

Qualität von Arabischem und Starken, daß Hausbrandt kauft

von den wichtigsten Ausfuhr Länder von Kaffee von Lateinamerika und Afrika.

wieder eine Reihe von Kontrollen zwischen dem die Schätzung der Farbe und

selbstverständlich die Kostprobe.

Die Meister röstet von Kaffee geworden zu einem Außen Labor gesandt

um die Metall Reste davon zu kontrollieren, so wie das mikrobielle Amt.

Diese unzähligen Durchgänge Kontrollen, Prüfungen und Test sind step

unerläßlich um dem Kunden ein perfektes Produkt zu garantieren der

wie Gewisse drückt in Tasse seine ganze Persönlichkeit in einem Aroma aus

anhaltend und in ein einziger Geschmack.

In Hausbrandt, seit weiter Hundert Jahren, Tradition und Erfahrung er

sie vervollständigen mit Kenntnis und Erneuerung teconologica um zu geben

Leben zu einem tiefen und es beglaubigt Kultur des guten Kaffees.

Die perfekten Kombinationen von monorigini und den verschiedenen Dosierungen von

Arabische und Starke Qualität kann jene richtigen fähigen Mischungen schaffen

Fülle des Geschmackes anbieten, Duftnote vom Aroma und der Rundheit vom

Körper beziehungsweise die wesentlichen Elemente für einen sehr guten Kaffee.

Das Geheimnis der Mischungen ist Hausbrandt sicher ihrer

Zusammensetzung. Einige Mischungen verbergen das Geheimnis des perfekten Espresso

seit Jahrzehnten, wie zum Beispiel die Mischung H. Hausbrandt, dessen Zusammensetzung er sich vom Gründer der Firma ausgedacht hatte, der General Hermann Hausbrandt. Noch heute wird dieses Produkt mit dem gleichen "Rezept" vorbereitet, eine Alchimie, die kann einen Kaffee corposo süß ein Geschmack schenken, den Tanz auf die Noten von Haselnuß und cacao…ed ist, so daß weiter Hundert Jahre.

Vier unabdingbare Basen, um einen guten Kaffee zu erhalten.

Hausbrandt gibt sich nicht zufrieden, eine Mischung von Qualität zu liefern,

aber, bewußter dell' Bedeutung von der Arbeit und der Professionalität

des Barmannes bietet er Beratung und Ausbildung an damit jeder Augenblick

ist Frucht von Kenntnis vom Prozeß von Vorbereitung des Espresso

und Kompetenz vom Produkt und den Maschinen zu diese notwendigen immer leistungsfähig und sauber.

7 Gramm von braunem Staub, die eine Welt erzählen.

Eine von entfernt Erden, harte Arbeit macht Welt und verschwendet Leidenschaft.

Jedes einzelne Täßchen Kaffee enthält Jahre von Verpflichtung, Lernen und Forschung. Es erzählt von fähigen schmutzigen Händen von Erde und von verfälscht Maschinen davon beendet Generation. Es bezeugt eine perfekte Schmelzung von Tradition und Modernität, Vergangenheit und Zukunft.

Hausbrandt stellt, in die 7 notwendigen Gramm für jenes Täßchen von Kaffee, alles dieser eine Welt von kostbarer Tradition Aufmerksamkeit zur Einzelheit, Lernen und Qualität.

Da ist weil Kaffee sollte nicht für Hausbrandt getrunken werden, muß es gekostet werden. Die seinen Tausend Facettierung enthüllen jeden einzelnen versteckten Winkel von jener Welt, der sich durch eine Reise von Entdeckungen und Wiederentdeckungen erweist. Eine Tasse Kaffee ist eine einzige Erfahrung durch die Sinne zur Forschung von der Intimität der eigenen Empfindungen. Eine lange Reise augenblicklich und einziges Schmuckstück.

Jedes einzelne Täßchen ist ein einziges Bild

und irripetibile. Die Creme, in sein Wärme

Farbe enthält Zeichnen Ausschluß Tatsachen

von samtigen und zarten Streifen.

Ein guter Kaffee gemußt Premiere mit dem Blick gekostet werden.

Sie sind die jenseits 700 in einem Täßchen von Kaffee enthaltenen Aromen.

Eine Welt von Parfümen und fertigen Gerüchen, zu die Seele und den Geist berauschen, sie verstecken sich unter der weich Creme. Es genügt zu mischen, um von Duftnote eingewickelt zu werden von röstet, Blumen, fruchtige Noten und speziate.

Der Kontakt des Kaffees mit dem Gaumen und der Sprache erweist sich zur Anwesenheit von Teilchen von Öl, die alle Mitglieder des Aromas übermitteln, weichen und samtigen Dank.

Es ist ein Freudenfest von Empfindungen zum Gaumen.

Die Süße wohnt auf der Spitze der Sprache

der ersten Berührung laufen sie die Noten zu den Seiten

elektrisch der Säure fertig zu sich schließen

ins bittere der letzten papille gustative.

Die Harmonie des guten Kaffees ist genau in diesem harmonischen Tanz von Empfindungen, du behindertest. Süß, Säure und bitter sie verschmelzen sich in einem einzigen langen, runden und intensiven Geschmack.

Ein Täßchen ausgedrückten Kaffee ist ein Orchester in Bewegung, ein, von Lauten Kinder der Tradition erziehend, die in einem kleinen weißen Täßchen gipfeln. Das Prasseln der Mühlen, der taube Schlag von das preßt und die Ankunft des Wassers zum Dosierer, sie verkündigen jenes, das die Ankunft des Kaffees in einem richtigen Filmmusik zu kurze Sekunden sein wird.

They are over 60 the kinds of present coffee to the world,

but the berries used for the preparation of the

drink, is only extracted by the coffea

Arabic - around 75% - and from the Strong coffea –25% -.

In spite of the name, this quality of coffea, is native of Ethiopia and constitutes well the 75% of the world production of coffee. Currently: the most greater world producer of Arabic it is Brazil always followed by different other countries of Latin America.

The wheats introduce him in the typical green-blue coloration and yellow-verdina with a lengthened form.

To level taste-olfattivo, they offer a coffee very aromatic, sweet and delicate characterized by a low presence of caffeine-among 0,8 and 1,5% -.

As for the Arabic quality, also the Strong one has a preference for the equatorial zones of the planet and it draws his/her own origins in Central Africa. You/he/she is mainly cultivated currently in the Asian tropical regions, especially in Vietman, in those Africans and in Brazil. Mostly productive, more resistant and rapids in the maturation, the Strong one introduces him in round wheats of yellow color, yellow-brown. In comparison to the Arabic one he/she offers a more full-bodied coffee, bitter and with a level of caffeine that varies among the 1,7 and 3,5%.

The plant of the coffee is an evergreen bush

belonging to the family of the rubiacees of the kind coffea,

with leaves shiny green dark and pointed and from the infiorescenza white

what he/she remembers, for form and intense perfume, those of the jasmine.

The fruits, green and from the form of cherry, they change the complexion in red, when they reach the complete maturation. Inside every drupe they find place two grains, flat in the part to contact, separated by a furrow and convex to the outside. In some cases, when the fruit grows to the extremity of the branch, inside the drupia you/he/she can develop only a round grain that he/she takes the name of caracolito or grain pearl.

The principal area of development for the

coffee's plantations it is the denominated one

“region caffeicola” and it extends him among the 30° parallel

south and the equator. This band of the planet results her/it

fitter for the development of this delicate plant because

the various middle temperature among the 18 and the 24°C, eliminating this way

every possible risk of frosts or elevated heat.

Another very important element for the development of the plant is the altitude: the Arabic quality grows in fact to an inclusive altitude among the 900 and the 2000 meters, the Blue Jamaican Montain is cultivated to 2500 meters, while the Strong one develops him among the 200 and the 600 meters.

An excellent cup of coffee is the fruit of a long and careful job that he/she already takes away the from the first phases of the growth of the plant.

Before the plant becomes productive they have to spend around 3 or 4 years period in which you/they are pruned and you very frequently bedew. The small buds, after having been planted in deep, permeable and neutral grounds or slightly acids, constant careful and intense cares are submitted to. Two systems of harvest exist: the picking

and the stripping. The first one, completely

manual, consists of picking up from her/it

the coffee's plant, only the red cherries and

then completely mature.

And' a very expensive method surely,

but what it guarantees a middle quality of the

decidedly produced elevated. The stripping consists in a manoeuvre instead very more rapids that goes to shell to hand, or with special cars, the whole clusters reached maturation.

Once to earth, the grains are picked up and secret in the baskets, but with this system the risk to also recover sour grains or too much mature, it grows in comparison to the first method.

Once picked, the grains are separated by the pulp or to dry or to damp. The dry method is what allows to get the coffees “natural” and it consists in the desiccation to the sun for different days of the cherries. Spent the necessary time to the complete desiccation, the drupes are peeled through special machineries, removing so the peel and the dry pulp.

The damp method, very longer and expensive, it allows to get the so-called coffees “washed”. Such system implies however an elevated availability of water, necessary to bedew the different sieves through which the fruits have to pass for freeing himself/herself/themselves some pulp. From these sieves the seeds go out through a fermentation in the tub. At the end of this trial, you/they will be washed and mechanically dried or to the sun. Once dry, the seeds will have passed scorticatrice that will remove the pergamino and it will free the green grain to the car

In Hausbrandt, from over one hundred years, tradition and experience him

they complete with knowledge and innovation teconologica to give

life to a deep and authentic culture of the good coffee.

The perfect combinations of monorigini and the different dosing of

Arabic and Strong qualities, know how to create those correct able mixtures

to offer fullness of the taste, fragrance of the aroma and roundness of the

body or rather the essential elements for a good coffee.

The secret of the mixtures Hausbrandt is surely theirs

composition. Some mixtures conceal the secret of the perfect express train

from decades, as for instance the mixture H. Hausbrandt, whose composition was conceived by the founder of the firm the general Hermann Hausbrandt. He/she anchors this product today you/he/she is prepared with the same one “recipe”, an alchemy that he/she knows how to give a full-bodied coffee, sweet, a taste that dances on the notes of filbert and cacao…ed is so that over one hundred years.

tostatura, in which coffee suffers the first real transformation.

Hausbrandt uses a method defined to “slow tostatura”, during which a constant monitoraggio of the curve of heat happens, specifications graces thermal probes. At the end of the process of tostatura, the grains are immediately cooled to the purpose to stop its natural process of autocombustione.

Four essential bases to get a good coffee.

Hausbrandt is not satisfied with to furnish a mixture of quality,

but, conscious of the importance of the job and the professionalism

of the barkeeper, he/she offers consultation and formation so that every moment

of the process of preparation of the express train derives from knowledge

and competence of the product and the machineries to this necessary ones always efficient and clean.

To the palate it is an I exult of feelings.

On the point of the language sweetness resides

of the first touch, to the sides they race the notes

electric of the acid ready to close him

in the bitterness of the last gustatory papilles.

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Coffee Espresso Hausbrandt Gourmet 1000g beans. offer

• £14.00
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Altaya 1/43 Fiat 600 Multipla Cafe Hausbrandt 1956

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HAUSBRANDT ACADEMIA 1kg Expire Date 05/12/16 Price Was £15.99 Now £10.99

• £10.99
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HAUSBRANDT GOURMET 100% ARABICA 1kg Expire Date 28/11/16 Price £15.99 Now £11.99

• £11.99
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Advertising clock hausbrandt Trieste Vintage 70s

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* Udine feature-Piazza Herbs (Matteotti) - Coffee hausbrandt 1956

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HAUSBRANDT SET OF TWO ESPRESSO GLASSES

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HAUSBRANDT COFFEE Advertising Watch Company Watch

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6 Cups Coffee hausbrandt

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TOMASZEWSKI 'S MIME THEATRE BY ANDRZEJ HAUSBRANDT

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PIN - HAUSBRANDT COFFEE ZAGREB - YUGOSLAVIAN EDITION - RARE

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HAUSBRANDT PRODEX ZAGREB CROATIA, Hausbrandt espresso coffee, vintage pin, badge

HAUSBRANDT ESPRESSO SET OF TWO CUPS WITH SAUCERS

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HAUSBRANDT PRODEX ZAGREB CROATIA - Old vintage pin badge - rarre !

pin badge anstecknadel HAUSBRANDT COFFEE ZAGREB - 2 DIFFERENT PINS - YUGOSLAVIA

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Fiat 600 multipla luxottica 1956 Ad Italian EAGLEMOSS IXO 1:43

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KRONEN-Tee hausbrandt Trieste Teapot Bar Porcelain Vintage Teapot

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Fiat 600 multiple "hausbrandt" 1956 1:43

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3 Cups Bar Coffee hausbrandt Trieste Porcelain ACF 1970 Vintage Coffee Cup

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REPETYTORIUM Z BIOLOGII - HAUSBRANDT

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11517: teatr w spoleczenstwie de Hausbrandt Andrzej [acceptable]

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HAUSBRANDT COFFEE CUP

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Towel Old napkins hausbrandt Trieste coffee

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Die cast 1/43 Model Car Advertising fiat 600 multipla Coffee hausbrandt 56

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Coffee Caffe Cafe Kaffee grinder pot cup Frank Jacobs Hausbrandt vtg pin badge

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Altaya 1/43 Fiat 600 Multipla Cafe Hausbrandt 1956

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Altaya 1/43 Fiat 600 Multipla Cafe Hausbrandt 1956

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ALTAYA 1/43 fiat 600 multipla Cafe hausbrandt 1956

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1/43 IXO ALTAYA Vintage Vehicles Italy fiat 600 multipla Coffee hausbrandt 1956

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New listing HAUSBRANDT COFFEE Race Waiters 3 ° Edition Treviso 8 June 2008 tray

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New listing Sofia Advertising Vehicles-No. 52 fiat 600 multipla 1956 hausbrandt

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Coffee machine Electric Guzzini HAUSBRANDT COFFEE Super Offer

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Pods NEW coffee machine Guzzini HAUSBRANDT COFFEE TEA Epic infoso

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Advertising vehicle Italy 1/43 fiat 600 multipla Caffè Hausbrandt 1956

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Hausbrandt Cup Historic Vintage-No no Thun illy

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Hausbrandt Cup Historic Vintage-No no Thun illy

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HAUSBRANDT COFFEE Trieste Poster Affiche Poster #6 of 1992 CM. 70 x 50

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HAUSBRANDT COFFEE Trieste Poster Affiche Poster #5 of 1992 CM. 70 x 50

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HAUSBRANDT COFFEE Trieste Poster Affiche Poster #1 of 1992 CM. 70 x 50

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HAUSBRANDT COFFEE Trieste Poster Affiche Poster #3 of 1992 CM. 70 x 50

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HAUSBRANDT COFFEE Trieste Poster Affiche Poster #2 of 1992 CM. 70 x 50

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• Excellent customer service as rated by buyers
• 30-day returns
• A free delivery option
• A fast delivery option

Learn more

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hausbrandt1892.at — HAUSBRANDT TRIESTE 1892 Österreich: Kaffee - Martino Zanetti - Tradition und Espresso

Erleben Sie mit Hausbrandt Trieste 1892 die Leidenschaft und Qualität des original italienischen Espresso. Genießen Sie mit jeder einzelnen Tasse Aroma, Crema und Körper in Perfektion.

• Summary
• Rating: 62/100
• Successful tests: 7
• Failed tests: 1

Page load speed analysis

Visit hausbrandt1892.at now to see the best up-to-date HAUSBRANDT 1892 content for Italy and also check out these interesting facts you probably never knew about hausbrandt1892.at

We analyzed Hausbrandt1892.at page load time and found that the first response time was 958 ms and then it took 4.8 sec to load all DOM resources and completely render a web page. This is a poor result, as 70% of websites can load faster.

Total page load time

Network requests diagram

Our browser made a total of 58 requests to load all elements on the main page. We found that 76% of them (44 requests) were addressed to the original Hausbrandt1892.at, 17% (10 requests) were made to Fonts.gstatic.com and 3% (2 requests) were made to Google-analytics.com. The less responsive or slowest element that took the longest time to load (959 ms) belongs to the original domain Hausbrandt1892.at.

In fact, the total size of Hausbrandt1892.at main page is 4.5 MB. This result falls beyond the top 1M of websites and identifies a large and not optimized web page that may take ages to load. 80% of websites need less resources to load and that’s why Accessify’s recommendations for optimization and resource minification can be helpful for this project. Images take 1.8 MB which makes up the majority of the site volume.

Total page size 4.5 MB

HTML content can be minified and compressed by a website’s server. The most efficient way is to compress content using GZIP which reduces data amount travelling through the network between server and browser. HTML code on this page is well minified. It is highly recommended that content of this web page should be compressed using GZIP, as it can save up to 74.7 kB or 82% of the original size.

Image size optimization can help to speed up a website loading time. The chart above shows the difference between the size before and after optimization. HAUSBRANDT 1892 images are well optimized though.

It’s better to minify JavaScript in order to improve website performance. The diagram shows the current total size of all JavaScript files against the prospective JavaScript size after its minification and compression. It is highly recommended that all JavaScript files should be compressed and minified as it can save up to 1.0 MB or 79% of the original size.

CSS files minification is very important to reduce a web page rendering time. The faster CSS files can load, the earlier a page can be rendered. Hausbrandt1892.at needs all CSS files to be minified and compressed as it can save up to 1.2 MB or 90% of the original size.

Size after compression 2.1 MB (54% less)

The browser has sent 47 CSS, Javascripts, AJAX and image requests in order to completely render the main page of HAUSBRANDT 1892. We recommend that multiple CSS and JavaScript files should be merged into one by each type, as it can help reduce assets requests from 26 to 1 for JavaScripts and from 9 to 1 for CSS and as a result speed up the page load time.

Possible request optimization

Hausbrandt1892.at has no SSL certificate. Web browsing can be safer with HTTPS connection, so we suggest that it should be obtained for this site.

Hausbrandt1892.at uses IP address which is currently shared with 4 other domains. The more sites share the same IP address, the higher the host server’s workload is. It is strongly recommended that the host server should be changed or the hosting provider should be requested to give a different (separate) IP address for this domain.

Visitor World Map

Country of origin for 81.3% of all visits is Italy. It lies approximately 270 miles away from the server location (Austria) and such a small distance can positively affect website speed, as data can travel really fast between those locations.

Language and encoding

DE

DE

Language claimed in HTML meta tag should match the language actually used on the web page. Otherwise Hausbrandt1892.at can be misinterpreted by Google and other search engines. Our service has detected that German is used on the page, and it matches the claimed language. Our system also found out that Hausbrandt1892.at main page’s claimed encoding is utf-8. Use of this encoding format is the best practice as the main page visitors from all over the world won’t have any issues with symbol transcription.

Social Sharing Optimization

Open Graph data is detected on the main page of HAUSBRANDT 1892. This is the best way to make the web page social media friendly. Here is how it looks like on Facebook: