Name: Miscela Oro 1kg Bohnen
Brand: Mokaflor
SKU: 56449559
Price: 37.96 CHF
Availability: InStock
Rating: 5 (1 reviews)

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Mokaflor

The Miscela Oro 1 kg beans from Mokaflor combine the best characteristics of Robusta and Arabica beans in a harmonious blend. With a composition of 20% Robusta and 80% Arabica, these beans offer a balanced flavor profile that encompasses both strong and delicate aromas. The beans are sourced from Italy and are known for their high quality and careful processing. The blend is distinguished by a fine crema that enhances the coffee experience and unfolds a full-bodied aroma. This 1 kg package is ideal for coffee lovers who appreciate an exquisite blend that shines in both espresso preparation and other coffee variations. The careful selection of beans and traditional roasting guarantee a distinctive taste experience suitable for both private enjoyment and use in the gastronomy sector. Discover the diversity and character of this special coffee blend.

Actual product image Mokaflor Miscela Oro 1kg Bohnen (1000 g, Medium roast)

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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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