Зернах легкой обжарки 1 фунт света и с высоким содержанием кофеина кофе бобов в зернах
- Категория: Arabica Coffee Beans >>>
- Поставщик: MOUNTAIN TOP BRANDS LLC
Сохранить в закладки 10000002833640:
Описание и отзывы
Характеристики
Product Description
Mountain Top Light Roast
Our house selection of the best SHG (Strictly High Grown) Coffee. Hand-picked, fresh, and delicious! A true representation of some of the best coffee in Nicaragua and the world.
Our Light Roast, commonly known as the American Roast, is a light and high in caffeine roast, very easy on the taste buds, and easy to make into a medium strength brew if left an extra few minutes in the press or adding an extra spoonful to your coffee maker.
We highly recommend starting on the medium coarse and adjusting your grind to find the sweet spot on the strength of your brew as you try your preferred method of preparation.
Our house selection of the best SHG (Strictly High Grown) Coffee. Hand-picked, fresh, and delicious! A true representation of some of the best coffee in Nicaragua and the world.
Our Light Roast, commonly known as the American Roast, is a light and high in caffeine roast, very easy on the taste buds, and easy to make into a medium strength brew if left an extra few minutes in the press or adding an extra spoonful to your coffee maker.
We highly recommend starting on the medium coarse and adjusting your grind to find the sweet spot on the strength of your brew as you try your preferred method of preparation.
Specification
Type | Whole Bean |
Variety | Arabica |
Processing Type | Roasted |
Max. Moisture (%) | 20 |
Packaging | Box |
Weight (kg) | 0.5 |
Place of Origin | Nicaragua |
Brand Name | Mountain Top Brands |
Cultivation Type | Organic |
Coffee Roasting Process
Coffee roasting is an ancient activity that over the years has improved its roasting methods. The roasting operation alters the initial characteristics of green coffee to produce other organoleptic components, such as flavor, acidity, residual flavor and the body of the coffee. The roasting of coffee is a vital phase within the processing chain. There are those who maintain, and they are not without reason, that a good roast has a greater influence on the quality of a cup of coffee than the quality of the chosen blend. the quality of the chosen blend. This last point is the most interesting from a gastronomic from a gastronomic point of view, since it is from there that the aromas and flavors from where the aromas and flavors that have made coffee the king of coffee into the king of infusions. To obtain the maximum qualities of each type of coffee roasting must be specific for each one of them. each one of them.
Dehydration or drying:
– At the boiling point the water is converted into free water vapor.
– Very important to create initial internal pressures.
Caramelization:
– The melting of sugar compounds (fructose @ 128° C glucose @ 146-150° C and sucrose @ 186° C).
– Preparation of one of the raw materials for the Maillard reactions.
Thermal transition (crackling or crack 1):
– Cooking of the grains.
Development of the Grain:
– Beginning of roasting.
– Expansion and brightness.
Finishing and Cooling:
– Temperatures in less than 30 seconds (below 175° C).
– Reaching room temperature in less than 3 minutes.
Degassing:
– Melting of sugar compounds (fructose @ 103°C; glucose @ 146-150°C; and sucrose @ 186°C) and sucrose
– At the boiling point the water is converted into free water vapor.
– Very important to create initial internal pressures.
Caramelization:
– The melting of sugar compounds (fructose @ 128° C glucose @ 146-150° C and sucrose @ 186° C).
– Preparation of one of the raw materials for the Maillard reactions.
Thermal transition (crackling or crack 1):
– Cooking of the grains.
Development of the Grain:
– Beginning of roasting.
– Expansion and brightness.
Finishing and Cooling:
– Temperatures in less than 30 seconds (below 175° C).
– Reaching room temperature in less than 3 minutes.
Degassing:
– Melting of sugar compounds (fructose @ 103°C; glucose @ 146-150°C; and sucrose @ 186°C) and sucrose
@186°C).
History Of Coffee
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