Name: Gran Miscela Bar (1 Kg)
Brand: Caffè Moreno
SKU: 20000004
Price: 27.9 CHF
Availability: InStock

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Caffè Moreno

The Gran Miscela Bar by Caffè Moreno is a carefully selected blend of 80% Arabica and 20% Robusta beans, offering a balanced taste experience. These coffee beans come from the Napoli region in Italy and are characterized by their medium roast, which has a pleasant intensity of 2. The combination of the two coffee varieties results in a rich aroma and a full-bodied cup, suitable for espresso as well as various preparation methods such as Americano, mocha, filter coffee, and French press. The beans contain caffeine and provide an excellent foundation for a variety of coffee specialties that can be enjoyed both at home and in cafés. Weighing 1 kilogram, these coffee beans are ideal for coffee lovers who value quality and flavor.

- 80% Arabica and 20% Robusta for a balanced flavor profile
- Sourced from the Napoli region, Italy
- Medium roast with an intensity of 2
- Versatile for various preparation methods such as espresso and filter coffee.

Actual product image Caffè Moreno Gran Miscela Bar (1 Kg) (1000 g, Medium roast)

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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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