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BEVERAGE TEMPERATURE

The temperature of the coffee should be about 86 - be 96 ° C.

ODOR

The smell is referred to in "coffee parties" as a flavoring.

TASTE

Taste is also known as mouth feel, viscosity, astringency and a disposal.
The perception of taste and smell depends on numerous factors such as growing area, type of coffee preparation, roasting, preparation method, freeness.



 

DURABILITY

Both green coffee and roasted coffee can be stored indefinitely. However, the legislature stipulates a minimum durability. This refers probably on that green coffee dries with age and loses roasted coffee aroma.

 



INSTANT COFFEE

When called instant coffee or soluble coffee, strict Reinheitsgebot applies. It is made from 100% coffee beans without additives or other ingredients.
Soluble coffee is obtained by drying the extract after previous concentration through appropriate procedures. It entseht a powdery or fine-grained coffee concentrate that dissolves completely after the addition of water.



 

caffeine

The Koffeeingehalt in the green coffee bean is about 0.8-1.4% in Arabica and up to 2.5% in Robusta. Therefore pure Arabica coffees are better tolerated in Überempfindlickeit against caffeine.

The caffeine content of a cup of filter coffee is about 80mg and about 45mg in an espresso when using coffee with the same preparation 8 gr. Arabica.


COCOA BEANS

The cocoa beans are divided into two classes, the consumption of cocoa (Ordinary or bulk beans) and the fine cocoa (Fine Flavour Beans).
The quality depends not only on the variety. It is also important that only harvested ripe fruits and cocoa is fermented properly. The very best cocoa variety results in poor processing no good chocolate.
For consumer cocoa is the variety "Forastero".
It accounts for about 85% of the world crop. It is grown mainly in Ghana, Brazil and Asia. The chocolate produced from it are usually sold without reference to the variety and the origin of the beans.




LEONARD Rauwolf

1582 he first described, the German physician and physicist coffee. He learned on his travels through the Arab world know and documented it.




MILK FOAM

The proper foaming temperature and the protein content of the milk make up a first-class milk foam. The foam is produced when Milchproteiene are mixed with air.
So not the fat, but the protein content are the nuts and bolts! This also applies to laktosefreie- and soy milk.


MILL

Different coffee preparations - different grinding degrees.
The finer the grind, the slower the throughput of the water. If the powder is too fine, too many unwanted bitter substances and acids can be resolved. The coarser the grind, the faster the throughput of water. If the powder is too coarse, not enough time to the good Inhal tlösen
to sweeteners.

 

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