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Roast degree | Characteristics |
Light | Light brown to cinnamon colourLow body and light acidity. The beans are dry. This roast is too light and does not allow the coffee flavour to develop to its full potential. |
Medium – Light | Medium light brown colour. The acidity brightens and the bean size increases slightly. The bean is still dry. |
Medium | Medium brown colour. The acidity continues to increase and the beans become more potent. The bean is mostly dry. |
Medium – Dark | Rich brown colour. Very small droplets of oil appear on the surface. The acidity is slowly diminished and bean is most potent. This is the ideal roast for a well blended espresso. |
Dark | Deep brownish/black colour. The bean has spots of oil or is completely oily. Subtle nuances are diminished. Flavour decreases, while body dominates. |
Very Dark | Black surface covered with oil. All subtle nuances are gone, aroma is minor, and body is thin. This roast is characteristic of American espresso. |
Perception of taste and quality of coffeeday |
Coffee day tend to choose the best raw coffee beans, roast in roasting machine with advanced technology, processes close to the line of pure coffee flavor balanced one, and through experience subtle roasted and tasted coffee day to bring a unique flavor of the product line that only in Coffeeday. To taste, feel, enjoy coffee, world, business, consumer and at the coffee quality control of finished products, with the following criteria: Flavor: The overall feel of coffee in the mouth. Sour, sweet, flavor and body found in roasted coffee beans are the elements that make coffee taste in the subjective perception of the drink. Because these receptors flavors blend of harmony and uniformity by the senses, creates a sense of overall flavor of a cup of coffee. The flavor of coffee products PURIO coffee is pure, natural, always bearing distinct refinement that, waking emotions, while enjoying inspiring. Physical: Physical characteristics of the coffee. It is a clear sense of taste, and sometimes simply referred to as "mouth feel." Perception of physical coffee is the sensation or feeling in your mouth and tongue on your related to the viscosity, heaviness, thickness, or the abundance of oil or the taste of coffee. Physically the texture and consistency, thickness or related to the greasy natural oils in the seeds coffee and pure luxury. For example, when drinking milk, the whole feel of milk in the mouth physically you will not like the feeling when you drink water. When Purio enjoy Coffee, you can not evaluate physical high of coffee products since before the launch, coffee Purio been tested thoroughly so that the pure coffee products are roasted in the roasting regime by appropriate technology that will clean and advanced to a depth to bring the culinary sensation of enjoying coffee connoisseur. Sweetness: The sweetness comes from natural sugar already present in the beans. When roasted, the majority of caramelized sugar duocc this should contribute to bitter taste, and smell burning brown. Part of the remaining lines create light sweet subtle taste of coffee. The sweetness of the coffee to be felt in the tongue, mild sweetness contained in this brown roasted coffee beans is very important because it is a balance of bitter and sour coffee. Coffee will make the natural sweetness harmonizes with acidity, fat and bitter coffee. When the beans are roasted before the explosion was an overwhelming sour taste, after the second explosion then dominating bitter sweet. By rang rang regime was the most sophisticated programming options ... in the end, cup of coffee in the harmony of it. Acidity: Acidity or sourness in coffee, do not mean pH levels mentioned in the book of chemistry at school is not the same as hydrochloric acid or stomach acid. When it comes to acidity in coffee should not be confused with a sour feeling uncomfortable, not specifically about good taste. Acidic, or the acidity of coffee is a desirable characteristic in coffee cool, sour taste is felt by both sides of the tongue. The tomato is the main feature of the Arabica coffee. Current high-end coffee and the world''s most popular.Sour taste in coffee does not play a role as its role as related to the acidity of wine. Acidity in coffee is perceived bitterness mixed with coffee. It also creates a feeling clear, crisp quality coffee. Without sufficient acidity, the coffee will tend to be bland.Therefore, the acid generated a number of fun and especially when we are enjoying coffee, especially the product line of light roasted Arabica coffeeday shop. Bitterness: Bitterness is a sense of coffee from the results Trigonelline interaction of the compound in coffee taste with the spikes on the back of the tongue. Trigonelline generated proportional to the temperature and degree of roasting. Bitterness is often darker in proportion of coffee to take place by the caramelization of sugar in coffee beans affected by heat. Bitterness can reduce the acidity in coffee should be inversely proportional to its sour taste in coffee. cafeday program that created different modes roasted coffee product lines are from sour to bitter dark bar a harmonious choice of the most desirable customers. Fragrance: The aroma of coffee is loaded on the first feeling that you get the coffee. It''s the smell of incense comes from coffee powder Pure rises when coffee powder with water to boil. The aroma is a pervasive sense of smell in the air and come down, interact with the olfactory nerve at the nasal cavity. In a sense, perceive and evaluate the quality of coffee, we need to distinguish the scent flavor. Taste is a synthetic product, is to enjoy a subjective feeling of how the overall acidity, acidity, sweetness, physically mixed with the aroma of coffee when you hydrated in the mouth and swallowed the coffee flowing down to the end of the palate. Con aroma of coffee powder, you are perceived by the olfactory nerve cells in the second position, at the end of the nasal cavity and nasal cavity, where the concentration of receptors on nerve cells odor. Natural aroma of premium coffee products contribute to the discrimination of our tastes. Coffeeday always striving to reach the pinnacle of natural aroma from the coffee beans through the process from raw material selection of premium coffee beans to the processing of roasting, grinding, packaging, preservation best . Miss you (or aftertaste) is perceived and nutty flavor of coffee last for some time after you drink a cup of coffee, one cup of coffee is hot. Miss the taste of coffee gives you pure delight and entice you to return to premium coffee and clean. Late shop Coffee coffee taste great! Come and try! Seriously! >Flavored Coffee>cafeday Flavored Coffee is a delicious, indulgence, made from 100 percent arabicabeans, natural flavors and a touch of sugar. Each packet gives you a rich, bold, wonderfully balanced cup of flavored coffee you can enjoy wherever you are. Without quality coffee, we don''t have a business. Period. Over time we''ve built a level of trust with our customers who know that when they purchase a cup or pack of Coffeeday®, they won''t be disappointed. Our commitment to quality starts at the green bean selection process where we only work with suppliers having the finest Grade A beans. Our in-house lab tests each sample batch to ensure they meet our exacting standards. And when the main batch arrives, our workers carefully remove any defective beans. After all, it only takes one spoilt bean to ruin a whole batch. Storage is another major concern. Most coffee in Vietnam is not stored in the right conditions and this often leads to mould, which has been shown to have cancer causing agents. Our green beans are kept dry and regularly checked to ensure no moisture buildup. During the roasting process our master roasters combine the art of experience with the science of time and heat to produce a consistently excellent bean. Following the bean''s cooling stage, our experts blend the freshly roasted Robusta and Arabica beans to produce our distinct cafeday Coffee® varieties. Last but not least, packaging. To ensure optimum quality, our packs have a special lining and one way valves to keep pollutants out, and the freshness in. |
HẾT HẠN
Mã số : | 4235654 |
Địa điểm : | Hà Nội |
Hình thức : | Cần bán |
Tình trạng : | Hàng mới |
Hết hạn : | 17/02/2012 |
Loại tin : | Thường |
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