Unveil the richness and benefits of washed coffees compared to natural coffees
Washed coffee, also known as wet-processed coffee, goes through a meticulous method that involves removing the pulp from the cherry before drying the beans.
Exploring the Art of Coffee Fermentation: Accentuating Flavor Profiles at the Best Coffee Farms
By harnessing the power of microbial activity during the fermentation process, these farms have opened up a world of flavor possibilities, accentuating the unique characteristics of their coffees.
A good coffee sample can conquer the world
Sample roasting plays a crucial role in a coffee roasting business for several reasons.
The importance of weighing coffee before and after extraction
Weighing the coffee before extraction allows precise measurement of the coffee dose. Consistency in the amount of coffee used is crucial to maintaining the desired flavor profile.
Washed coffee dominates demand and market
Coffee lovers around the world are familiar with the two main methods of processing coffee beans: washed and natural. While both processes produce high quality coffee, washed coffee is more popular than natural processed coffee in many countries.
Anaerobic fermentation: no oxygen, no problem
La fermentation du café est une étape importante dans la transformation du café qui joue un rôle crucial dans la détermination de la saveur et de l'arôme final du café.
The grinder, king of coffee extraction
Grind size is one of the most critical factors that determine the quality of coffee extraction.
The Maillard reaction and coffee roasting
The Maillard reaction is a chemical reaction that occurs in foods when they are cooked at high temperatures.
Coffee through the eyes, nose, palate, ears and hands
Specialty coffee is all about quality, and achieving that quality requires a thorough understanding of the coffee bean and its flavor profile.
A little cold brew with spring
Cold brew has been a popular trend in the coffee industry for several years now, and for good reason.
Ambición Coffee Roasters opens its doors to the public!
Dans notre torréfaction de café à Paris, en France, nous croyons que le café est plus qu'une simple boisson ; c'est une expérience.