Name: Mocca
Brand: RickliS Kaffeerösterei
SKU: 23151554
Price: 29.9 CHF
Availability: InStock

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RickliS Kaffeerösterei

The noble beans that characterise the RickliS Mocca blend come from the mocha highlands of Ethiopia - the coffee's region of origin. Composed of various cultivation qualities that thrive just south of the equatorial belt, this low-acid blend owes its incomparably round, full aroma and convinces with its creamy espresso foam.

Actual product image RickliS Kaffeerösterei Mocca (1000 g, Medium roast)

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Growing country

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

Caffeine

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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