Name: Olé
Brand: RickliS Kaffeerösterei
SKU: 23151597
Price: 28.9 CHF
Availability: InStock
Rating: 4.67 (3 reviews)

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RickliS Kaffeerösterei

RickliS Olé combines the emotional aspect of the Spanish exclamation "Olé!" with a passionate enthusiasm for coffee. The guarantee for a memorable coffee experience lies in the perfect symbiosis of selected, highest quality raw coffees from Central and South America, blended with the finest African and Indonesian origins. In this balanced blend, sweet-floral and fruity aromas are exceptionally well expressed: hence the blend's name Olé: something successful! Enjoy the best coffee experience: freshly roasted and packaged under protective atmosphere. In this light- and aroma-tight packaging, the coffee retains its intense aroma for a long time, which is a result of the gentle long-term drum roasting process.

Actual product image RickliS Kaffeerösterei Olé (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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RickliS Kaffeerösterei Olé

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