Name: CH Red Label Venezia
Brand: Illy
SKU: 8068589
Price: 29.9 CHF
Availability: InStock
Rating: 4.08 (12 reviews)

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Illy

Coffee beans for Café Crème. Smooth and balanced character. Medium roast for classic Café Crème. Content: 1 kg. 90% Arabica and 10% Robusta coffee. Origins: South America, Africa, India, Indonesia. Traditional slow drum roasting. This blend is a powerful and aromatic coffee. Connoisseurs love its balanced character. The top-quality beans, sun-ripened, come from South America, East Africa, India, and Indonesia. Illy Café - pioneers of coffee art. Illycafé has been a well-known name in the world of premium coffee for years. The traditional company on the shores of Lake Zurich was founded in 1939. The majority stake has been held by Carlo Seitz from the beginning. He led Illy Café to become a leading company in the Swiss coffee market. He learned the necessary craft in Trieste, Italy. Today, Riccardo Seitz runs the company in the second generation together with director Erich Isler and employs around 25 staff.

Actual product image Illy CH Red Label Venezia (1000 g, Medium roast)

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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.

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