Name: Caffè Espresso Italiano N-1° (100 pods)
Brand: GiaMax
SKU: 25231136
Price: 46 CHF
Availability: InStock

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GiaMax

Suitable for: Espresso  
Contents: 100 pieces  

Introducing the GiaMax Caffè Espresso Italiano N1. After a long search and numerous discussions about the characteristics of coffee, we are proud to present the Espresso No. 1 by GiaMax, now available! This coffee consists of 30% Arabica and 70% Robusta beans. The high Robusta content embodies the true enjoyment of southern Italian coffee, which we particularly love. For us, the origin and quality of the coffee beans were of great importance. Only "prime rate" coffee beans (first choice) from Central America with a fresh, intense flavor and Brazilian Santos beans with a full, rich body, along with a hint of the best African Arabica beans, are used. The coffee beans are slowly roasted (18 minutes) with the addition of fresh air. This creates a harmony characterized by a full, smooth taste and a unique aroma. We have consciously chosen a simple packaging design to focus on the quality of the coffee beans used. The GiaMax Caffè Espresso Italiano N1 is available in a packaging of 100 pieces, "individually wrapped." You can also benefit from the following quantity discounts on these coffee pads: 10% off when purchasing 3 cartons of 100 pads and 15% off when purchasing 4 cartons of 100 pads.

Actual product image GiaMax Caffè Espresso Italiano N-1° (100 pods) (100 x Port.)

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Intensity

Growing country

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

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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.

Caffeine

Items per sales unit

The sales unit is the grouping of article units into a saleable unit, which can be the smallest unit or a grouping for sale to the customer.

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