AMANTI GOURMET COFFEE

Australia
17-21 George Street
Australia Blackburn VIC 3130 Australia
Tel: +61 3 9894-0500 Fax: +61 3 9894-0455
Cafe, Te, Cacao
www.amanticoffee.com

Cafe, Te, Chocolate para beber, Sirups

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COMPANY INFO...

 

Product Quality

We guarantee 100% Super-Gourmet Arabica quality beans that are selectively sourced from around the world.

Our coffee was recently selected as one of the best in the world at the Hostelco exhibition in Europe.

 

Product Freshness

We guarantee daily fresh roasted coffee through our unique roast-to-order system and advanced Techno-Aromatic® roasting process.

 

People

We guarantee a friendly, informed, helpful AMANTI Gourmet Coffee team that are as passionate about coffee as you are!

 

Service

We offer prompt and efficient local service through our national and International network of agents.

 

    Important Notes:

 

Consumers:

 

Although we are strictly wholesale, we encourage consumers to phone us for a referral to their closest retail outlet.

 

We offer FREE product to consumers and charitable organisations - conditions apply.

 

Mail order may be available - conditions apply.

Retailers:

 

We offer a range of products packaged for retail in eye-catching tins, bags, caddies and boxes - guaranteed to sell themselves!

Point-of-sale material and product demonstrations are provided as appropriate.

 

We offer an unconditional money back guarantee on all stock lines - excluding special orders

Food service:

 

We specialize in daily fresh roasted food service bulk product.

 

Our legendary customer support and brewing equipment is available to you Australia-wide.

 

We offer comprehensive promotional support including:- Brewing Equipment, Umbrellas, Crockery, T-shirts, Windbreaks, Caps, Aprons, Lightsigns etc…

Agents:

 

We would like to hear from you if you are interested in becoming an agent for our product.

Importers:

 

We currently export into some European and Asia-Pacific markets and would welcome the opportunity to work with import partners in markets not currently being serviced.

 

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The Legend

AMANTI Gourmet Coffee is world-class and was selected as one of the best coffees in the world at the European Hostelco exhibition with tastings by the Italian Espresso Institute.

 

AMANTI Gourmet Coffee, 100% Australian owned and operated, commenced operation in Australia in 1991, and quickly developed a commitment to bring the world's finest gourmet beverages to many coffee, tea and drinking chocolate lovers alike. AMANTI ('lovers' in Italian) ensure that top quality coffees, teas, drinking chocolates and other beverage related products are on the tips of many Australian tongues. The Company has broadened its product range to provide customers with all the support machinery needed to provide your Customers with the best coffee.

 

Bernard Goston, CEO of AMANTI Gourmet Coffee, adopted his father's dream and vision. This vision, dating back to the 1900s, was to establish the best specialty gourmet roaster and to produce characteristically wonderful European-style coffees, with guaranteed Australian freshness and an unequalled level of service. As his father said - "If you can capture and return the aroma of real coffee in each bean you will set the standard". As a result, Bernard Goston developed the unique Techno-Aromatic® roasting technology.

 

Proud of their European heritage, the Goston family continue to work hard to bring both perfection and excellence to the market place. Today their coffees are roasted daily on site by the legendary master roaster Guiseppe who has been with AMANTI since he came to Australia from Italy many years ago and brings the old-time tradition and well-mastered methods of roasting coffee beans head-to-head with modern technology. By combining old Italian roasting culture with the space-age AMANTI Techno-Aromatic® technology, AMANTI produces world class coffee flavour, freshness and the unique AMANTI Aroma!

 

The AMANTI reputation and long history of producing fabulous Super-Gourmet quality coffees, and supplying a huge variety of teas, brilliant drinking chocolates, and Italian-style flavoured syrups, as well as the latest in new-age beverages like Chai and Horchata, has been a huge success in Australia and increasingly world wide.

 

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COFFEE:

Varietals

Blue Mountain - PNG

Brazil Bourbon Santos

Cent. American Maragogype

Colombian Supremo

Cost Rica

East Timor

El Salvador

 

Guatemala Antigua

Honduras

Indian Mysore

Java Estate

Java Extra Roast

Kenya Killamanjaro AA

Kenya Peaberry

Mexican Altura

Minas Kava

Monsooned Malabar

Moka Ethopian

Moka II

Nicaragua

 Panama

Papua New Guinea

PNG Peaberry

 

Peru

Sumatra Manheling

Timor Arabica

Tanzanian Peaberry

Ugandan Jungle AA

Zimbabwe Estate

 

Goston's Premium Flavoured Coffee

• Almond Amaretto

• Almond, Toasted Crème

• Banana Nut Cream

• Butterscotch Toffee

• Choc MacNut Orange

• ChocMacNut, Hawaiian

• Chocolate Almond

• Chocolate Hazelnut

• Chocolate Mint

• Chocolate Raspberry

• Cinnamon Frangelico

• Coconut, Hawaiian

• Dutch Chocolate Truffle

• French Vanilla

• French Vanilla Hazelnut

• Grand Marnier

• Hazelnut Heaven

• Hazelnut Frangelico • Irish Shamrock Cream

• White Russian

• Macadamia Nut

• Maple Nut Fudge

• Pecan Nut, Butter

• Rum, Spiced Butter

• Sambucca

• Vanilla Nut Crème (Almond)

 

Coffee - Special Estates

• Jamaican Blue Mountain

• Natural Dry Brazil

• Celebes Kalossi

• Kona Fancy

• Kona Extra Fancy

• Kopi Luwak Monkey Dropping Coffee

• Yemen Moka

 

Organic Coffees

Colombian Organic

East Timor Organic

Gourmet Organic Espresso Blend

Mexico Organic

PNG Organic

Peru Organic

 

Coffee - Decaf

Water Processed - Colombian Light

Water Processed - Colombian

Water Processed - Costa Rica

Water Processed - French Roast

 

 

Decaf Dutch Chocolate

Decaf Hazelnut

Decaf Irish Cream

Decaf White Russian

Decaf French Vanilla

Decaf Vanilla Nut Crème

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TEAS:

Regular Teas

Assam

Ceylon Orange Pekoe

Darjeeling

Earl Grey

English Breakfast

Fusion Green and White Tea

Green Tea Premium

Irish Breakfast

 

 

Tea - Fruit & Spiced

• Almond

• Apple

• Apricot

• Arctic Fire

• Banana

• Blackberry

• Blackcurrant

• Brandy

• Cardamon

• Cherry

• Cinnamon

• Ginger

 • Honey

• Jasmine

• Kiwi Fruit

• Lemon

• Lime/Lemon

• Mandarin

• Mango

• Mint

• Orange

• Passion Fruit

• Peach

• Peach/Apricot

 • Pineapple

• Quince

• Rasberry

• Rose

• Strawberry

• Tropical Fire

• Vanilla

• Jasmin Blossom

• Lemon Spice

• Moroccan Mint

• Orange Spice

• Peach

 

Tea - Herbal Infusions

Apple Cinnamon

Blackcurrant, Wild

Blueberry

Chamomile

Fruit Blend

Lemon Blossom

Licorice Spice

Mango & Passionfruit

 

Peppermint

Raspberry, Wild

Ruby Mist

Sandman

Spearmint

 

 

Tea - Chai

Chocolate Chai

Spiced Chai

Spiced Apple Chai

Mango Chai

Vanilla Chai

 

 

Chai - Tea gone Latte!

 

AMANTI Gourmet Coffee brings you a new taste sensation in tea…. Chai.

 

Chai has become very popular in recent years and is the latest trend in specialty tea beverages. For tea lovers, Chai is now the alternative to lattes and espresso shots.

 

Chai, meaning tea in many languages is a soothing a delicious beverage that can be consumed hot or cold. Different to other teas on offer, Chai is a milk-based tea. Usually brewed very strong with lots of sugar and milk, traditional Indian Chai combines very black tea that is boiled in milk and flavoured with local spices.

 

Sweet cinnamon, sharp clove, penetrating cardamom, and occasionally black peppercorns, pungent ginger and hot red chillies are all combined to make up this increasingly popular tea.

 

AMANTI Gourmet Coffee distribute both tea bagged and powdered Chai tea throughout Australia for many to enjoy the Eastern spicy flavour and aroma that lingers from sip to sip. This is a must try for tea lovers.

 

Chai Powder:

Available in Vanilla and Spiced, simply add two level tablespoons (30ml) of powdered Chai to hot milk and stir. It's delicious!

 

Tea - Oriental

• Gen Mai

• Kukicha

• Special Occasion Green Tea

• Jasmine Tea

• Chrysanthemum

• Green & Ginseng Tea

• Ginger Tea

• Oolong Tea

• Pu-erh Tea

• Quince Sencha

 

Tea - Organic

• Organic Darjeeling

 

Tea - Decaf

• Decaf English Breakfast

• Decaf Orange Spice

• Decaf Earl Grey

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Drinking Chocolate - Mix with Milk

• Double Chocolate

• Hazelnut

• Mocha

• Sweet Ground Chocolate

• White Chocolate

• White Mocha

 

Drinking Chocolate - Mix with Water

• Choc Amaretto

• Choc Butter Rum

• Choc Cappucino

• Choc Cinnamon

• Choc Cin Nut

• Choc Hazelnut

• Choc Irish Cream

• Choc Mint

• Choc Raspberry

• Choc Supreme

• Choc Supreme - Sugar Free

• White Chocolate

 

Drinking Chocolate - Thick Liquid Syrup

• Sweet Ground Chocolate

• Double Dutch

• White

• Dark

• Caramel White

 

Frappe Mix

• Frappe Double Choc

• Frappe White Classic

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ITALIAN STYLE SYRUPS

• Almond

• Amaretto

• Anisette

• Apple

• Banana

• Butterscotch

• Blackberry

• Blueberry

• Boysenberry

• Caramel

• Cherry

• Chocolate

• Chocolate Mint

• Cinnamon

• Coconut

• Crème de Cacao

• Crème de Cacao Dark

• Crème de Menthe

• Ginger

• Hazelnut

• Irish Cream

• Kiwi

• Lemon

• Lime

• Macadamia Nut

• Mango

• Orange

• Passionfruit

• Peach

• Raspberry

• Strawberry

• Tropical

• Vanilla

 

Sugar Free

• Almond

• Caramel

• Chocolate

• Hazelnut

• Irish Crème

• Vanilla

 

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AMANTI ESPRESSO UNIVERSITY

 

An integral part of AMANTI customer service is training to produce the best espresso coffee. The intensive training program is provided free of charge to qualifying customers. The training course covers all aspects of espresso making from setting and tuning of equipment to latte art.

Call 1-800-COFFEE ((1-800-263333) for details

 

Espresso Making Tips:

1) Start with Freshly Ground Coffee: Grind espresso, as you need it. Never grind more than you need at a time. No matter what kind of coffee is used, this brewing method will produce a rich-textured and heavy-bodied beverage. Traditionally, a coffee roasted dark brown is used. Stale coffee will produce poor shots that lack crema. The best grind for espresso is very fine and gritty, but not a dusty powder.

 

2) Continually Clean Portafilter Inserts: Ensure the portafilter inserts are completely clean and free of old coffee grinds. Knocking the portafilter against the dump box does not always dislodge all the grinds. It may be necessary to periodically rinse the portafilter inserts with hot water. Just like with brewed coffee, the oily residues can bake on and ruin the quality of future shots.

 

3) Learn the importance of Filling and Tamping: Dose (pre-determined amount that is delivered with each pull on the espresso grinder) or fill the portafilter basket with the appropriate amount of coffee to the indicated point or to just below the brim. After you have dosed the proper amount of espresso, remember to tamp (or pack) the grinds with solid pressure to ensure proper brewing time. Your goal is to minimize the number of loose grinds on the surface of the portafilter. This can be easily accomplished with a quick wipe across the lip of the portafilter with the palm of your hand.

 

Portafilter Tamping Tips:

 

• If the espresso shot is coming out in tiny drops, the coffee is ground too finely or packed too tightly.

• If the espresso shot runs out like gushing water, the coffee is ground too coarsely and not packed properly.

• If the espresso shot is a dribbling, frothy, caramel-coloured brew, both the grind and the tamp are perfect. 

 

4) Monitor Brew Time: For a 20ml shot the best espresso is brewed 20 to 30 seconds from the time the coffee starts pouring. A good Barista checks the shot time at various times during a shift to ensure that it is always of the highest quality.

 

5) Crema is Essential for Quality: Remember that this is the key to a high quality shot. This caramel-colored froth that appears on top of a shot of espresso during the brewing process helps to seal in the flavours of the espresso. Espresso without crema should be thrown out immediately. Espresso can lack crema for the following reasons: poor quality coffee; stale or pre-ground coffee; lack of tamping; over-extraction; an incorrect grind; or where milk is to be used in conjunction with an espresso, the milk should be steamed before the espresso is brewed. NOTE: It is not uncommon for decaf espresso to have a thinner crema.