Caffè/30
Elenka product code 557
A coffee paste in a one-kilogram pack, for the flavour that sells best to the adults in a group and worst to everyone else. Coffee gelato is the flavour most often ruined by being made from actual coffee, which is a longer explanation than it sounds.
Specification sheets are supplied to trade customers on request.
About Caffè/30
Australia has strong opinions about coffee and almost no good coffee gelato. The two facts are connected, and not in the way people assume.
The espresso trap
The instinctive approach in a country that takes coffee seriously is to make coffee gelato from coffee. A café already has a machine, a good roast and a barista, so why buy a paste?
Because espresso is water. Enough espresso to give real coffee flavour brings enough water to unbalance the mix, and water in a frozen product is the thing every other decision in a recipe exists to control. Freezing point rises, the solids fall below where they need to be, and the result is an icy, coarse gelato with a coffee note that is somehow still too weak.
The gelateria then adds more espresso, and it gets worse in both directions at once. This is one of the most common self-inflicted faults in the trade, and it happens specifically in the places that care most about coffee.
What a paste does about it
A paste delivers the flavour without the water. That is the whole proposition, and it is why coffee is one of the flavours where a compound product is not a compromise but the technically correct answer.
The best result usually comes from both: the paste carrying the body of the flavour, plus a small measured addition of espresso for the volatile top notes that a shelf-stable paste cannot hold. Keep the espresso small enough that it does not register on the balance sheet — you are adding aroma, not flavour.
Where coffee earns its place
It is the flavour that sells to the adult in a group who was not going to order anything, which makes it worth more than its own tub turnover suggests.
It is also the base of an affogato, which is the highest-margin item most gelaterias could sell and most do not: one scoop, one shot, a glass, and a price that sits with desserts rather than with scoops.
Pair it against Otella for a cremino-style build, or under a chocolate topping for a mocha without a second base.
Why there is no dosage above
The catalogue row for this code does not carry its own figure, and a number taken from a neighbouring product is a guess wearing a specification's clothes. Request the sheet and we will get the real one.
What we do not publish
Ingredients, allergens, shelf life and storage conditions are absent from this page because no Elenka specification sheet is held for the Australian range. Absent means the data is not held, never that the answer is no. Request the sheet for any product you are considering and we will obtain it.
Technical specifications
| Format | 1 kg pail, 18 per carton |
|---|---|
| Applications | gelato, semifreddo, affogato, single-portion dessert |
| Elenka product code | 557 |
Full specification on request
The ingredient list, allergen declaration, shelf life and storage conditions for Caffè/30 are provided on the Elenka specification sheet. We supply it on request — please do not rely on the product name when answering a customer allergen enquiry.
Related products
Vaniglia Naturale
A natural vanilla paste dosed at 30 grams per litre of mix, which makes it one of the most concentrated products in the range and one of the easiest to overdose. A 1 kg pail carries about 33 litres of finished gelato.
Code 1521 kgOtella
A cocoa and hazelnut cream that does not freeze at low temperature, which is what makes it work as a ripple, as a cremino layer, as a ganache and as a mousse component from the same pail. It is the most versatile product in the variegate range.
Code 8562.5 kgSalsa Cioccolato
The chocolate topping in Elenka's Salsa line: semi-dense, glossy, and formulated not to solidify against a frozen surface. It is the highest-volume topping in most cabinets and the one whose quality is most visible, because chocolate over vanilla hides nothing.
Code 3051 kgArachide
A peanut paste made from skilfully toasted peanuts, dosed at 100 grams per litre of mix. Peanut is the nut Australian customers already know best and the one almost no gelateria carries, which is the entire commercial argument.
Code 5562.5 kg
Frequently asked questions
Why not just use espresso?
Because espresso is mostly water, and water is what you spend a whole recipe trying to control. Adding enough espresso for real coffee flavour adds enough water to make the mix icy, which is why so much house-made coffee gelato is both weak and coarse.
Can I use both?
Yes, and it is the best answer. The paste carries the flavour without the water; a small addition of espresso on top brings the aromatic top notes that a paste cannot. Keep the espresso small enough to ignore in the balance.
Why is no dosage published?
The catalogue row for this code does not carry a figure, and this page will not infer one from a neighbouring product. Request the specification sheet and we will obtain it from the manufacturer.