L'importance de peser le café avant et après l'extraction
La pesée du café avant extraction permet une mesure précise de la dose de café. La cohérence de la quantité de café utilisée est cruciale pour maintenir le profil de saveur souhaité.
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.