Dumante Handcrafted Espresso Liqueur is inspired by the artistry and rich history of the perfectly pulled espresso shot. Enjoy a rich espresso experience with Dumante Espresso Liqueur neat, on the rocks or mixed with other fine spirits and artisan ingredients. Bottled in small batches at 40 proof and filtered to result in a crystal clear and crisp craft spirit, Dumante Espresso Liqueur blends beautifully with citrus , savory and other ingredients as well as a variety of spirits, preserving the appearance and taste of the perfectly prepared cocktail.
Discovering Espresso
Dumante Handcrafted Espresso Liqueur was inspired by the extraordinary espresso found in Pasticcerias, the pastry shops of Italy.
Inside these Pasticcerias, you find yourself in a sensory heaven of freshly made bold espresso and the subtle hint of sweet house made pastries.
Every bottle of Dumante espresso contains that same memorable smell and experience for you to enjoy among family and friends.
History of Espresso
Dumante Espresso Liqueur celebrates the tradition of the barista, an artist trained in the fine art of coffee making. The late 19th century marked the peak for Italy’s Industrial Revolution as people were looking for ways to increase productivity in the workplace. Legend has it that Italian factory bosses noticed an increase in production when workers took the time to enjoy a freshly brewed cup of coffee. The problem was brewing required boiling crushed coffee beans; a process that took up to five minutes or more. Italian, Luigi Bezzera of Milan decided to tackle this particular productivity problem by inventing a machine that could brew a single cup of more concentrated coffee in less than a minute. Thus, the espresso machine was born.
1905 marks the year the La Pavoni Spa Espresso Machine was founded. As one of the original baristas, Desiderio Pavoni looked for a way to fix the burnt or bitter taste that would sometimes occur as high pressure steam and water would pass through the coffee beans. To perfect the process, Pavoni concluded that water must be taken from the boiler at high pressure and then filtered through the coffee at 10 BAR pressure using a spring pushed piston. Magnifico! No more burnt flavor!
The process continued and the term, “pulling” was eventually coined to describe the act of producing one shot of espresso utlizing Pavoni’s piston addition. Many coffee houses started to roast their own beans to create proprietary signature blends and baristas needed to be very skilled to ensure each cup was made to acommodate specific tastes.