Name: Intenso
Brand: Bialetti
SKU: 32538272
Price: 12.7 CHF
Availability: InStock
Rating: 4.88 (8 reviews)

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Bialetti

The Bialetti Kaffeebohnen Intenso is a high-quality coffee bean roasted in Italy, distinguished by its strong and intense aroma. These whole roasted coffee beans are perfect for preparing Café Crème, espresso, or ristretto. With delicate notes of toasted bread and cocoa, this coffee offers a rich tasting experience. The packaging is equipped with an aroma protection valve that allows carbon dioxide to escape while preventing oxygen from entering, ensuring the beans' freshness. Weighing 500 g, this coffee is an excellent choice for coffee lovers who prefer a dark roast and want to enjoy the full flavor of Robusta beans.

- High-quality Robusta beans roasted in Italy
- Intense aroma with notes of toasted bread and cocoa
- Aroma protection valve for optimal freshness
- Ideal for Café Crème, espresso, and ristretto
- Dark roast with a strong intensity level.

Actual product image Bialetti Intenso (560 g, Dark roast)

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Bean type

Growing country

Cultivated land is land used for agricultural purposes on which crops are grown.

Caffeine

Degree of roasting

The so-called roasting degree is one of the most important factors when roasting coffee. It measures the different roasting results that can be obtained when roasting coffee. You can influence the degree of roasting by varying the temperature and roasting time. The degree of roasting has a significant influence on the aroma, taste and intended use of the coffee.

By the way, you can measure the degree of roasting either with a colorimeter or by tasting. Roasters usually want to enhance the coffee's inherent flavors and achieve an appropriate degree of roast. Typically, light roasted coffee is more acidic, while dark roasted coffee is more bitter. Fruity flavors are also more common in light roasts, while smoky flavors and roasted aromas are more common in heavily roasted coffee.

Less strongly roasted coffee also tastes fruitier due to the high proportion of the organic compound 5-hydroxymethylfurfural. If coffee beans are roasted for longer, these fruity aromas decompose. At the same time, the number of sulphur compounds increases, resulting in smoky and roasted aromas.

As a rule of thumb, you can assume that a light roast brings out the character of the green coffee better. By the way, it is easier to distinguish light roasted beans from each other than dark ones.

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