Name: Vesuvio
Brand: RickliS Kaffeerösterei
SKU: 37626721
Price: 39.9 CHF
Availability: InStock
Rating: 4.67 (6 reviews)

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RickliS Kaffeerösterei

Anyone who has tasted the Vesuvio knows what true espresso enjoyment is. An unforgettable dream with fine foam and perfect aroma! Mainly Arabica coffees matured on the sunny slopes of the South American Andes and on Central American volcanic soil, blended with top East African coffees. What more could you want: an Andes/Kilimanjaro combination with a Central American note, seductively dark roasted. An unforgettable palate experience.

80 pods individually packed in a carton
E.S.E.-compatible single portions - also called pads or pods. The pads have a diameter of 44 millimetres (Ø 44mm) and are therefore suitable for all E.S.E. machines and for almost all portafilter/piston machines. Each individual portion is processed directly after roasting and packed in a protective atmosphere. As a result, every cup of coffee tastes like freshly roasted and brewed coffee - real pleasure for you!

Actual product image RickliS Kaffeerösterei Vesuvio (80 x Port.)

Key specifications

Intensity

Growing country

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

Bean type

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.

Flavour

Caffeine

Items per sales unit

The sales unit is the grouping of article units into a saleable unit, which can be the smallest unit or a grouping for sale to the customer.

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