Name: Espresso Crema e Aroma
Brand: Cellini
SKU: 38647823
Price: 8.35 CHF
Availability: InStock

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Cellini

The Espresso Crema e Aroma by Cellini combines the best qualities of Arabica and Robusta beans to provide a harmonious and intense taste experience. This blend is characterized by its extra creamy texture, making each sip a special delight. The beans are sourced from Italy and are carefully roasted to bring out the flavors optimally. With a medium roast and balanced intensity, this espresso is ideal for those who appreciate a full-bodied coffee with a fine crema. The combination of 80% Arabica and 20% Robusta beans creates a complex flavor profile that appeals to both enthusiasts and casual drinkers. The sustainable packaging and the use of improved materials highlight Cellini's commitment to environmental awareness and quality.

- Harmonious blend of 80% Arabica and 20% Robusta beans
- Dark roast for intense flavor
- Extra creamy texture for a special tasting experience
- Sustainable packaging with FSC 100% certification.

Actual product image Cellini Espresso Crema e Aroma (Medium roast, 250 g)

Key specifications

Bean type

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.

Intensity

Flavour

Caffeine

Growing country

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

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