- Coffee Finder
- Bean lexicon
- About the Kaffeemanufaktur Bad Lauterberg
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.
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.
1582 he first described, the German physician and physicist coffee. He learned on his travels through the Arab world know and documented it.
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.
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.