Name: Coffee ground Crema Classico
Brand: Lollo Caffè
SKU: 52461821
Price: 10.9 CHF
Availability: InStock

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Lollo Caffè

The Crema Classico ground coffee from Lollo Caffè is a high-quality coffee powder specifically designed for preparing mocha. With a medium roast, this product offers a balanced flavor profile that combines both bold and subtle aromas. The careful selection of coffee beans from Italy ensures an authentic taste experience that delights coffee lovers. The coffee powder is packaged in a convenient bag, allowing for easy handling and storage. Weighing 250 g, it is ideal for daily use and suitable for both personal enjoyment and social occasions. Its caffeine-free nature makes it an excellent choice for anyone who wants to enjoy the taste of coffee without the stimulating effects of caffeine.

- Caffeine-free for carefree enjoyment
- Intensity 4 – very strong for a robust aroma
- Made from Italian coffee beans
- Ideal for preparing mocha.

Actual product image Lollo Caffè Coffee ground Crema Classico (Medium roast, 250 g)

Key specifications

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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