Name: No3 Espresso beans
Brand: Dead or Alive
SKU: 23596870
Rating: 4.67 (3 reviews)

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Dead or Alive

Dead or Alive Coffee No3 Espresso beans are all about strong, black Italian coffee. It is a blend of the finest and most exquisite Robusta coffee beans. Strong yet aromatic, it has a distinct character. Our Dead or Alive Coffee No3 Espresso is roasted in an old, established Italian roastery with around 100 years of experience in the art of coffee roasting.

Caffeine kick included (534 mg of caffeine per 100 ml of coffee).

Extra strong blend of 3 different beans. 
100% Robusta power. 
Slowly and aromatically roasted in Italy - medium roast level. 
Balanced and full-bodied flavor with a hint of dark chocolate. 
Whole beans, 1 kg. 
Perfect for all coffee variations. 
Recommended preparation: espresso machine or fully automatic coffee machine.

Actual product image Dead or Alive No3 Espresso beans (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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