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Perchè maciniamo il caffè?
Perchè maciniamo il caffè? Le sostanze aromatiche che si sviluppano all’interno del chicco di caffè durante la tostatura sono intrappolate nella struttura cellulare del chicco, soltanto rompendolo riusciamo a liberarle e portarle all’interno della bevanda. Con la macinatura aumentiamo la superficie del caffè a contatto con l’acqua facilitando l’estrazione delle sostanze aromatiche, più la macinatura…
Roasting stages
There are three main stages in roasting: drying stage, browning stage and development stage or roasting stage. 1. DRYING STAGE The coffee bean has a humidity of 8–12%. We need to dry it before the actual roasting starts. Drying stage typically lasts 4–8 minutes with traditional drum roaster (see below for roaster designs). The temperature…
Varieta’ di caffe’ ( coffee varieties)
Le tipologie di caffè a confronto Quando si parla di varietà di caffè di solito si pensa alla Arabica, Robusta (qui le differenze), e alla Liberica. In realtà al mondo esistono innumerevoli tipi di caffè (più di 100 varietà), ma dal punto di vista commerciale sono circa dieci le varietà più note. Cosa cambia tra…
Tostatura ( coffee roasting)
La tostatura Il processo di tostatura consiste nel portare i chicchi di caffè a temperature molto elevate per circa 15-18 minuti. I chicchi di caffè verde si trasformano in chicchi friabili, leggeri, bruni e profumati. E’ in questo processo che si formano le 800 sostanze responsabili del gusto e dell’aroma del caffè. Nel corso della…
What we would like to see
We’re about to launch a project on Kickstarter to raise a small amount to make our dream reality. Share our coffees with aficionados around the world. We own a small facility in Naples and we’ve been roasting small batches of single origin and few blends of coffee. The aim is to let this passion became…
The history of coffee roasting
The first known implements for roasting coffee beans were thin, circular, often perforated pans made from metal or porcelain, used in the 15th century in the Ottoman Empire and Greater Persia. This type of shallow, dished pan was equipped with a long handle so that it could be held over a brazier (a container of…
Sunday with a Moka
The moka pot is a stove-top or electric coffee maker that brews coffee by passing boiling water pressurized by steam through ground coffee. Named after the Yemenite city of Mocha, it was invented by an Italian engineer named Alfonso Bialetti in 1933. Bialetti Industries continues to produce the same model under the name “Moka Express”. Spreading…
Arabica
Il retrogusto morbido di questa miscela pregiata, persiste sul palato di. Un caffè di qualità senza compromessi, dolce, corposo ed estremamente aromatico, pervadono tutte le note degli Arabica del centro america. Il modo migliore di gustarlo direttamente a casa e’ il metodo piu’ diffuso di sempre. La Moka. Crema, corpo ed aroma. #caffe #moka #napoli…
SHORTLY ON #KICKSTARTER
Our project to share coffees roasted by local small batch roasters with the many will be live shortly on #Kickstarter Follow us to know more #coffee #coffee-addict #kickstarter #moka #beans #napoli #italy
From the green bean to the perfect cup,what is your roasting level of coffee?
From green beans to the perfect cup, what is your roasting level? Find below a simple list of the roasting levels of our beans and also the more prominent characteristics of each roasting type. Discover how to purchase our coffees and taste team in the comfort of your home on our coffee loving website at…
From the beans to the perfect blend.
From the beans to the perfect blend. Coffee roasting is a when the “miracle” happens, the process where the aromas, the acids, and other flavor components that will result in flavor, acidity, aftertaste and body of the coffee blend. The first stage is endothermic, which in chemistry basically means “absorption of heat” so the green…
Cupvia Coffee Company 