Name: Lupin coffee with spices
Brand: KoRo
SKU: 49691953
Price: 17.5 CHF
Availability: InStock

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KoRo

Full coffee enjoyment without caffeine – with the organic lupin coffee from KoRo! Enhanced with a selected spice blend, the lupin coffee produced in Germany tastes particularly aromatic. The lupins are gently roasted and ground, then mixed with spices such as cinnamon, ginger, cocoa, cardamom, nutmeg, clove, coriander, tonka, and licorice. All ingredients come from organic farming. With 1–2 heaping teaspoons of powder per cup, the lupin coffee can be brewed with hot water or filtered, and can also be easily prepared with a French press or in a drip coffee maker.

So much, so good – following this motto, KoRo offers favorite foods in bulk packaging. This not only saves packaging material and costs but also ensures long-term enjoyment of innovative snacks, superfoods, and traditional cooking and baking ingredients. The Berlin-based company continuously strives to expand its product range while sourcing as close to the origin as possible.

Actual product image KoRo Lupin coffee with spices (Medium roast, 1000 g)

Nutritional values and ingredients KoRo Lupin coffee with spices (Medium roast, 1000 g)

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Caffeine

Growing country

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

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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