Pubblicato il 25-11-2015
Aromatic fineness represents the character and uniqueness of each of our blend; a wonderful twist of aromas made up of a puzzle of single carefully selected origins. The roasting curve of each single origin is responsible for the formation of aromatic substances which, through mixing, calibrate and balance the taste of coffee. An excellent aromatic fineness can grow with research, study and attention to every single detail. Massimo Pazzini
Pubblicato il 23-11-2015
Par excellence coffee is always bitter, the main cause of bitterness is roasting. In roasting, temperature plays a primary role, with the progress of it, increases bitter taste and decreases that acidity; is the only system that allows us to extract the aromatic substances. Often we hear that to judge the quality of an espresso you have to drink it without adding sucrose; my opinion is decidedly contrary: balance the […]
Pubblicato il 14-10-2015
The properties of green coffee are due to the presence of chlorogenic acid, a polyphenol with antioxidant and anti-inflammatory properties. In the beans there are also minerals, group B vitamins, tannic acid, ferulic acid, quinic acid and other substances useful to our body. Green coffee also has anti-diabetes properties. Compared to roasted coffee, green coffee contains a smaller amount of caffeine, but it releases it in the body gradually and […]
