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Ethiopia is, without a doubt, the birthplace of coffee. From this region appeared the word that we know today as coffee and what they called Kaffa. This is the region where the arabica coffee It is a native plant that grows naturally and has become one of the largest producers worldwide. Drinking a coffee knowing its origin, production and processing will allow you to enjoy it much more. Therefore, below, we want to explain everything to you about the Ethiopian coffee. Origin of coffee Ethiopia When we start to explain the origin of Ethiopian coffee, inevitably we are going to tell the origin of coffee in general, since it was discovered in this region of the world. Legend has it that a shepherd named Kaldi watched his sheep every day and noticed that when they took from a small red fruit, were more active. These small red fruits came from a shrub called coffee tree, so he decided to try them too. Noticing that he also suffered a pleasant stimulating effect, he decided to take this plant to some monks. They verified its effect and decided to establish it as the official drink to stay awake in their prayer vigils. Since then, Ethiopia has always been a very linked to coffee production. Thanks to the volcanic soil of the region and the warm climate, its coffee is one of the best quality in the world, showing acidic, vinous and fruity aromas. Until the 15th century, however, coffee began to be roasted and ground to make the drink we know today. Coffee became increasingly famous in the region and was consumed by practically all its inhabitants, although it was not until 1940 when it was invested in the necessary infrastructure to become the largest coffee exporters in the world. Coffee production in Ethiopia Ethiopia is the producer of one of the best coffees worldwide. It is one of the most authentic products, since the population there has a lot of respect for each of the beans from their coffee bushes. As in other places in the world, there are different coffee varieties and these are classified according to their grain, type of crop, etc. There are three big classes of coffee in Ethiopia: robusta variety, Arabica and robusta variety, and Arabica variety. The one with the highest production levels in Ethiopia is the Arabica variety. Additionally, the purest coffee of this variety is considered to be produced in the highest parts of the country. Every year, Ethiopia has a production of between 200 and 250 thousand tons of coffee. A large part is exported around the world, so large companies and multinationals fight to obtain this pure product. The other part stays in the country, since Ethiopia is the main consumer of its own product. Yirgacheffe It is the type of Arabica coffee that is considered to be of the best quality in production throughout the country. Its grains are grown at 2,000 meters high over the sea and in lands where humidity is constant throughout the year. This makes the coffee plant acquire the best qualities of flavor, aroma and texture. These coffees grown at high altitudes are characterized by its great acidity. Although throughout the country, you can find other products with less caffeine, sweeter or even more intense. But it must be said that although the product is excellent, marketing is still not easy for Ethiopian producers. The large multinationals They increasingly demand that prices be cheaper and that there be a greater quantity of product. This means that both people and the land are suffering from overexploitation. What began as a discovery for some monks has become one of the main businesses around the world. Coffee processing in Ethiopia The processing that Ethiopian coffee undergoes is one of those that respect the product more and extracts the best qualities of each grain. As Ethiopia was the only non-colonized African country, it still keeps its culture and way of processing coffee intact, so that the perfect cup comes out. Coffee processing is carried out by cooperatives. Groups of two or more coffee cooperatives can join together to form a processing, in which threshing, sorting and packaging will take place. In general, Ethiopia is a region known for washing they do to their coffee, although the production process will depend, above all, on the region in which we are. For example, about 60% of Sidama's coffee is washed, but the other 40% is not. So we can say that there is not only one processing. At the national level, statistics indicate that only 29% of the coffee in the entire country of Ethiopia is washed, while the rest is treated in the most natural way possible. Washed Ethiopian coffees are known for their delicate floral and citrus notes, while natural ones are more extravagant, with greater sweetness and intensity. That makes two processes coexist very different that will give rise to two very different types of coffees. We cannot forget, in addition, the new current techniques of experimental processing in which the national product is mixed with grains from other countries. This is the origin, production and processing of coffee in Ethiopia, the country where this drink that we drink daily comes from. If you are passionate about good coffee and want to discover all the secrets about this product, do not hesitate to consult our website. Incapto. Discover our selection of quality coffee beans specially selected for your enjoyment.

Surely you have ever wondered how to make coffee that reaches your cup every day. The question, although it may seem simple, involves a detailed explanation so that you understand not only all the necessary steps that must be carried out during the coffee brewing, but also what are the methods of making coffee so that its flavor and aroma make it a quality product. coffee process Coffee is a drink obtained from roasting and grinding the fruit of the coffee tree, a bush-type plant that belongs to the genus coffea. Among its many varieties, the most cultivated worldwide are arabic, the robust and to a much lesser extent the iberian. To this, we must add that the coffee plant needs between 3 and 4 years to start producing regularly. From the first harvest, it is possible to collect its fruits and seeds for approximately 20 years. With this basic information we can begin to explain in detail the coffee process that must be carried out to achieve not only good coffee production, but also that each step meets the highest quality standards that guarantee optimal coffee production. Coffee picking Currently it is possible to collect coffee both manually and with the help of machinery. With this last method, the process of selecting each coffee bean is no longer important since it is impossible to select them, only to collect them quickly. Therefore, the manual collection It is the only one that assures us that the coffee beans are in their optimal state. Thus, the grains that are not yet ripe, those that are still green, will remain on the plant until their ideal point and the grains that have the desired maturity They move on to the next phase in the coffee process. Remember that each coffee bean that is not at its exact point will make a difference with respect to each and every one of the nuances of the coffee obtained in production. So make sure that the collection has been done by hand to always buy quality coffee. The coffee beneficiary In order to separate the seed from the fruit, also known as coffee cherries, each of the fruits must go through the processing process so that, after application, the grain completely free of rests and completely clean to move on to the next step of the process. There are two benefit processes: dry and wetor. Generally, the wet processing process is preferred since higher quality grains are obtained. coffee roasting This is one of the processes, if not the most important to ensure that quality coffee is obtained. There are two types of roasting: natural and roasted. As its own indications, natural roasting is done without adding anything to the coffee, allowing the process to complete naturally. On the contrary, roasted coffee uses sugar during the process. With this clear, we add that you avoid buying roasted coffee since the sugar carbonizes each grain, causing it to lose many of its qualities, including its aroma and flavor. Go for a natural roast that maintains all those characteristics that true coffee masters know how to give it. It is a matter of taste to choose what type of roast you prefer to prepare your coffee. Coffee grinding If you are still a beginner in preparing your own coffee, you should know that during the coffee grinding process, after going through this process, the coffee begins to lose its flavor and aroma much more quickly. We encourage you to avoid this type of prepared coffee and finish the process yourself by grinding the beans before preparing your drink. Another tip is to try preserve grains of coffee always in a airtight container so that it maintains all its properties for longer. The grinding process is closely linked to the type of coffee maker we are going to use: Coarse grind: Perfect for French or plunger coffee makers. This way, you ensure that, as it is not too fine, the ground coffee beans do not pass through the filter. medium grind: designed for drip coffee makers. fine grind: This type of grind is only achieved using a professional grinder that ensures the best results, which is why it is the type of grind for espresso machines. Preparing your favorite coffee Now comes the most interesting part is learning how to prepare your favorite coffee, the one that uses the best quality beans as ingredients, whether Arabica or a blend that includes Robusta. Remember that in either case, if the coffee has been prepared following all of the aforementioned processes, you will obtain all the aroma and flavor expected from a quality drink. Buy and dare to make your own coffees, whether cappuccino, espresso or a vegetable drink, and complete your daily diet with a good cup of coffee.

They exist in the world various types of coffee beans which give rise to that wonderful drink capable of warming hearts and cold mornings alike. Coffee is an essential part of a large number of cultures around the planet, and its different types can tell us a lot about those who consume them. If we ask ourselves whatThis is robusta coffee, we talk about the second most widespread variety Globally: of every ten cups of coffee put in the world right now, four are robusta coffee. What is robusta coffee? Robusta coffee, scientific name Coffea canephora, is one of the most used and produced coffee species. In fact, it represents almost the 40% of production coffee world. One of its greatest assets, in addition to its characteristic flavor and aroma more intense, is that it is a coffee tree with a more economical and stable production than the Arabica variety due to the characteristics of the coffee tree, which also It is usually grown at lower altitudes, which also leads to a more affordable price and the development of its grain, which is denser and has a characteristic flavor. It must be taken into account, however, that the vast majority of coffees that are marketed as robusta are not 100% of this variety, as its flavor is too intense for this and is usually mixed. Origin of robusta coffee The coffeeé robusta is native to Africa, specifically from the former Belgian Congo. Its plantation would extend from the year 1900 throughout the entire African continent, especially through Central and Western Africa, until it crossed its borders to reach Southeast Asia and areas of South America. This coffee tree comes, specifically, from the tropical forests near the crescent of the almost mythical Lake Victoria, which has taught us so much about our origins. Starting in the 20th century, robusta coffee began to be produced in largest scale in Southeast Asia, because a major leaf rust infestation wiped out crops in Java and Ceylon. Characteristics of the robusta coffee tree In general, robusta coffee, being one of the most used varieties for coffee consumption, it is compared with the most valued variety and, therefore, also most cultivated: Arabica coffee. Taking this into account we can say what its main characteristics are to differentiate its cultivation. The robusta coffee tree is much larger than the arabica coffee tree. Likewise, and for this reason, Their growth is much faster and they resistte, both to pests and diseases and to climate variations. The plant has large, wide, pale green leaves that are quite characteristic, as well as its white flowers that give off a pleasant aroma. Likewise, compared to the Arabica coffee plant, the Robusta requires a cross pollinationa, since it cannot be pollinated with its own pollen, to reproduce. As for the fruit, Arabica coffee has smaller coffee cherries but more numerous than the Arabica variety. These mature after about 10 or 11 months, specifically two months longer than in the case of Arabica coffee. Finally, one of the reasons why it is one of the most cultivated varieties of coffee, the robusta coffee tree produces coffee more constantly and for a longer period of time, which makes it one of the most profitable varieties. In Incapto we have the Strong Blend Coffee, a coffee that is 20% robusta. It is a perfect blend for lovers of more intense and bitter coffee. Properties of robusta coffee Now that you start to have a good foundation about robusta coffee, especially in terms of origin and cultivation, You will be able to assess the properties of this variety of coffee for your daily consumption. An important point when purchasing robusta coffee is that, unlike Arabica, you will not be able to purchase a product that is based on 100% robusta in its preparation and there is an explanation for this. This is because the flavor of robusta coffee It's very intense, Once ground, it is usually mixed to avoid that dense and earthy touch. Another fundamental reason why robusta coffee is always presented as a blend is its high concentration of caffeine; no less than 2.5%. However, robusta is one of the most used varieties when preparing espresso, cappuccino and even latte, thanks to its ease of producing what is known as coffee cream. Robusta coffee has, as we have already mentioned, a much more intense flavor which can be something strong or too bitter depending on the type of palate. Finally, this variety is generally considered to be of poorer quality because it usually contains heavy metals, which are not beneficial for the body. For this reason, it is always recommended to ensure that the proportion of robusta coffee does not, in any case, represent more than 20% of the total mix of robust coffee. Anyway, in Incapto we advocate for Arabica coffee consumption above Robusta for several reasons: Arabica contains less caffeine than robusta. Its flavor is sweeter, thanks to the amount of natural sugar it contains. It is richer in essential oils and, therefore, more nutritious. Arabica coffee is richer in antioxidants, making it healthier for the body. Among other reasons.

Does coffee make you fat or lose weight? This is a very common question among people who want to take care of their diet. The only way to end the eternal question of whether coffee makes you fat is to offer conclusive data so that there is no doubt. With this information that we offer below we want to eliminate the fear of those coffee lovers who still do not know all the benefits of drinking a couple of cups of coffee a day. We already mentioned that coffee alone It will not mean an alteration in the diet that we have decided to follow and that, on the contrary, will bring other benefits to our daily lives. Does coffee make you fat? Coffee does not contain a large amount of calories. Therefore, coffee can be a perfect drink to make any type of diet more bearable. Specifically, coffee contains only 2 Kcal. The rest of its nutritional value is made up of: - 0.2g fat - 0.1g of protein - 97.8g of water - 40mg of caffeine Therefore, in answer to the question of whether coffee makes you lose weight or gain weight, we can say that it does not make you fat. Coffee does not make you fat by itself, only because of the ingredients that can be added when consuming it. Number of calories depending on the type of coffee Next, and after answering the question of whether coffee is fattening by itself, we want to offer a complete list of the calories contained in each type of coffee. -Express or alone: 2 kcal. Here is the answer to the question of whether black coffee makes you fat. Obviously, no more than any other low-calorie drink. Since it only contains an infusion of selected coffee beans. -American: 2 kcal. As with black coffee, American coffee is still an infusion, so it only contains water, although in greater quantities than black or espresso. - cut: 18 kcal approximately. The increase or decrease in calories depends on the type of milk used for its preparation. -with milk: 72 kcal. Calories increase when a greater proportion of milk is used than in the case of coffee. To this, it should also be added that it is served in a larger volume cup. Therefore, coffee with milk is more fattening than plain coffee simply because it contains milk. -Cappuccino: 56kcal. Cappuccino is less fattening than coffee with milk for the simple fact that it is prepared with milk foam, instead of milk. Of course, as long as other flavorings such as cocoa powder are not added. -Viennese: 256 kcal. The clear increase in calories in Viennese coffee is due to using cocoa and cream for its preparation. -Bonbon: 334 kcal. This amount of calories compared to the rest of the coffees that we can find on the menu of any cafeteria or to prepare at home is so significant because it is prepared with condensed milk instead of using normal milk. -Mocha: 330 kcal. The calories in Mocha coffee are practically identical to those in Bombo coffee. And it is simply that the condensed milk is replaced by cocoa, which continues to provide a high number of calories per cup of coffee. -Irish: 210 kcal. The increase in calories is due to the use of cream and alcohol, specifically whiskey. -Carajillo: 75 kcal approximately. Similarly, in the case of carajillo, the calorie reduction compared to Irish coffee comes from being served in a smaller cup. Likewise, its caloric value will depend on the type of alcohol used. Given this, we can conclude that coffee does not make you fat by itself, only because of the supplements. Reducing the amount of sugar, milk and even other ingredients such as cocoa or alcohol will help us not consume more calories than necessary, enjoying its flavor even more. In addition to the supplements used to season coffee, we must add other factors that can cause coffee consumption to cause weight loss due to caffeine consumption: -Sleep disturbance: Caffeine acts as a stimulant and, if consumed in excess, can alter sleep patterns and these, in turn, cause an increase in appetite. -Increased sugar consumption: Caffeine also increases the sweet taste of many foods, which is why you want to accompany coffee with foods that contain a high sugar content. For all this, It is not recommended to consume more than 3 cups of coffee a day. Furthermore, whenever possible, we should avoid using refined sugar to replace it with Stevia or cinnamon. If you accompany it with milk, it is better to use drinks of plant origin, such as coconut or almond drinks, without sugar. Does coffee lose weight? Coffee can help us increase metabolism as a result of an increase in our body temperature, which facilitates fat reduction. This effect is also given because of the caffeine, capable of providing the body with the energy it needs by using fatty acids instead of obtaining energy from glucose reserves stored in the muscles. Hence, some athletes use it as an energy drink to avoid muscle fatigue or the appearance of soreness. Added to this, caffeine also can help lose weight, since: -Stimulates metabolism: Associated with this, caffeine can help with long-term weight loss if coffee is consumed regularly and correctly. -Reduces appetite: Coffee consumption can also reduce levels of ghrelin, the gastric hormone that is responsible for regulating appetite. Therefore, in the same way that coffee does not make you fat by itself, it cannot be attributed the ability to be a substance that helps you lose weight in a general way. Coffee, like other foods, should be part of a balanced diet for its benefits and for its incredible and unmistakable flavor. Enjoying our daily coffee is nothing more than a sign of good health that, as always, can be enjoyed both alone and in company.

The most coffee-loving people know that There is a whole world of coffee varieties, each of them with their particular characteristics that make them unique. The most cultivated and appreciated by coffee lovers around the world are two: Arabica coffee and Robusta coffee. Do you know what are the differences between arabica and robusta coffee? Let's talk about it at length and, if it's with a coffee at hand, even better. Chromosomes, one of the differences between Arabica and Robusta coffee A Arabica bean has 44 chromosomes while a robusta grain has exactly half as many chromosomes, only 22. With this information it is now possible to make a clear difference between the robusta and Arabica varieties in terms of their complexity in both aromas and flavor. The coffee arabic therefore has a greater number of nuances, hence it is one of the most elegant and refined. coffee production Currently, the production of Arabica coffee occupies no less than 75% of world production of coffee, compared to the remaining 25% occupied by robusta coffee. cultivation altitude The Arabica variety is grown at about 900 or 2000 meters above sea level on a regular basis, while the robusta variety is grown from sea level to 900 meters. This variable is one of the most important when it comes to assessing the quality of the coffee beans since it is the altitude that provides the acidity to the coffee. Coffee growing temperature Another difference between Arabica and Robusta coffee refers to temperature. And, in the same way, we must know that, as happens with the cultivation altitude, the temperature at which coffee is grown It also determines its quality. In fact, coffee plantations are susceptible to low temperatures, so they cannot be grown in cold climates. Specifically, Arabica coffee beans are grown at a temperature between 25ºC and 15ºC and, in the case of robusta coffee, between 30ºC and 20ºC as the minimum temperature. caffeine Caffeine is a natural insecticide produced by the plant, which helps keep away insects that could harm it. For this reason, and closely related to the temperature at which each of these two varieties of coffee is grown, we find that another difference between Arabica and Robusta is its amount of caffeine. In the case of robusta coffee, Being closer to sea level and typical of a tropical climate, contains more caffeine than Arabica coffee. Specifically, Each Arabica coffee bean contains between 0.8% and 1.4% caffeine compared to 3% and 7% for Robusta coffee beans. Hence, it is recommended, for those people who prefer to avoid caffeine, before switching to decaffeinated coffee, to choose Arabica coffee and, if possible, grown at altitude. For all these reasons, it is also important to make a difference between robusta and arabica when it comes to their resistance to pests. Robusta coffee has greater resistance thanks to its higher caffeine percentage compared to Arabica. sugar Each coffee bean contains sugars that are transformed during the roasting process. Therefore, depending on the amount of sugar created during this process, they will differ not only in acidity but also in texture. Therefore, another difference between Arabica and Robusta coffee lies in its amount of sugar. An Arabica coffee bean contains between 6% and 9% of sugar while robusta coffee has between 3% and 7%, which gives it a much more bitter flavor than Arabica. If you prefer to discover the main differences between arabica and robusta coffee in video, hit play! https://youtu.be/x899jlRaT80 essential oils The amount contained in each of the coffee varieties is related to their aromatic intensity and with the amount of coffee cream; the one that makes the difference from a good espresso coffee. how many the more essential oils, the silkier the cream will be that we obtain for it, and it will have higher quality. Even so, it does not mean that the amount of cream obtained determines its flavor or the tastes of each person when it comes to enjoying a good coffee. The Arabica coffee has between 15% and 17% of essential oils in each grain. However, in the case of robusta coffee we find that each coffee bean It has between 10% and 12%. Chlorogenic Acid Antioxidants The Robusta coffee variety contains approximately double the concentration of chlorogenic acid than Arabica coffee. Specifically Robusta contains between 7 and 10% antioxidants compared to 5.5 and 8% in Arabica coffee.. Likewise, it is important to know that this can be reduced, in both cases, during roasting. The shape Before roasting it is much easier to identify what type of variety we have in front of us. The Arabica coffee has a much thinner and elongated bean, in addition to having a more curved incision than the robusta grain, with a rounder appearance and whose incision makes a straight cut. The Arabica coffee bean (on the left) is longer and thinner than the Robusta (on the right) size Another difference between Arabica and Robusta coffee is regarding size. And it is that The Arabica coffee bean measures between 8 and 12 mm while the Robusta between 5 and 8 mm. The taste Now that we understand and know the clearest differences between types of coffee and how it affects their complexity when creating nuances, we find that The variety of Arabica coffee has a wider range of flavors, such as citrus and chocolate touches., touches similar to those dried fruits or red and even floral or fruity aromas. On the contrary, coffee robusta offers earthy and woody flavors. The grinding Robusta coffee beans require a finer grind because its beans are much more robust and harder than Arabica coffee beans. Therefore, when making an espresso we will obtain a much thicker crema with a more bitter flavor. In the case of Arabica, the resulting espresso cream will have a silkier, sweeter and lighter texture. This makes it more palatable to many palates.

Do you want to know what the process of decaffeinating coffee is like? Coffee is one of the most consumed drinks in the world. There are different varieties depending on the flavor and aromas, but all of them can have an essential component: caffeine. Generally, natural coffee with caffeine is consumed more, since it offers an interesting energy contribution that clears the mind and activates the body; However, there are also many who decide to taker coffee without caffeine so as not to alter the nervous system. What is the procedure to remove caffeine from coffee? Next, we give you the keys to know How decaffeinated coffee is made. What is caffeine? The caffeine It is a substance that coffee contains and that causes an exciting state that alters the nervous system. Depending on the quantities taken, there may be greater or lesser degree of influence of caffeine on the body. However, there is the possibility of preventing this substance from entering the body through decaffeinated coffee. Coffee consumption has increased worldwide thanks, precisely, to the contribution of caffeine. It should be noted that this is one of the substances that offers the best guarantees when it comes to activating the body. It is used in the world of sports, but also in daily life, especially at breakfast. Of course, there are people who prefer enjoy a good coffee without the influence of caffeine; Therefore, it is interesting to know how caffeine is removed from coffee beans. Process to remove caffeine from coffee The removal of caffeine in coffee is carried out directly on the grain itself. It can be done with several methods, one of them being humidification. Through a process of grain humidification, are introduced into water and caffeine-free coffee extract so that an osmosis process develops. From there, we proceed to drying, which can be done outdoors or using an air machine that makes this process easier and faster. Once the grains have been moistened, they are soaked in a special solvent: methylene chloride. In this way, it is achieved dissolve caffeine effectively; Of course, it is essential to wash the beans so that any possible remains are removed and to dry the coffee to achieve a caffeine elimination process and obtain decaffeinated coffee. Generally, the Arabica coffee variant is used which has a reduced caffeine content. A clear example is the Arabica coffee sold Incapto, which has 97% less caffeine than other variants such as caffeinated coffee; In addition, it is possible that an industrial procedure is carried out that generates a change in the flavor and aroma itself. Decaffeinate coffee without chemicals: Swiss Water However, there are also high-quality variants where the product does not lose its original flavor. In Incapto we have our decaffeinated coffee beans, Swiss Water style, a coffee blend that has been worked on without chemicals, seeking an aromatic and delicious flavor. This decaffeinated in water It has been made through a natural process that does not use chemical elements to decaffeinate, something that does happen with the most commercial decaffeinated coffees. The objective is to produce a coffee with a intense flavor and without the stimulating substance, so that you can enjoy the best coffee naturally. It must be taken into account that since the 19th century there has been some concern about how to remove caffeine from coffee and obtain decaffeinated coffee without affecting its quality. Removing caffeine from coffee with the CO₂ pressure method Another possibility is that caffeine is removed by a pressure system using CO₂, which will move between the beans themselves and causing the caffeine to dissolve. From there, the grains are dried and a natural product is obtained without industrial or chemical elements having intervened. Decaffeinated coffee can also be of quality despite the fact that these systems are used to eliminate caffeine; Therefore, it is necessary to put an end to the cliché that it is not natural, taking into account that the grain is preserved in good condition and remains suitable for consumption. What would be the result? Machine or sachet decaffeination. Both receive this type of treatment to achieve a product in which the aforementioned caffeine is not present. Consumption can be done in one way or another, but the natural principle is that of a ground grain that, after all, allows the flavor to be very interesting with an intense and quality aroma. Why remove caffeine from coffee? The idea of ​​consuming caffeinated coffee is well established in society, however, more and more people decide to drink decaffeinated coffee, taking into account that it is of good quality and does not upset the nerves. Although coffee is a product suitable for daily consumption, not everyone has the possibility of consuming it naturally with caffeine. If you are one of those who consumes only one cup of coffee a day, the amount of caffeine present in a cup of coffee It will depend on several factors, such as the type of grain, the grinding or the preparation method. In this sense, the creation of decaffeinated opens the doors to people who, deep down, want avoid caffeine without losing the natural aromas of coffee. For this reason, it is important to know the possibilities offered by all coffee ranges. In short, the method for producing decaffeinated coffee is laborious and requires an industrial process for its proper marketing. However, there are also professionals who know how to prepare it using traditional systems and prepare a quality artisan decaffeinated.

Did you know that there are benefits of coffee for the skin? If you want to benefit from all its advantages, keep reading and you will know the reason why it is key in the skin rejuvenation. Many adults consume coffee daily, what they do not know is that among the healthy benefits of quality coffee is the power to obtain a healthy and rejuvenated complexion. What are the properties of coffee for the skin? Since Incapto, your alternative in capsules that has the best coffee beans to enjoy it freshly ground at the click of a button, we want to show you the main benefits of coffee on the skin. Yes, as you have heard, the properties of coffee for the skin are quite a few, although they are not so well known. Coffee has become a stimulating drink for many people who need to start the day with energy. We are talking about a natural product that has revitalizing properties and that offers numerous benefits for our health. Now, what you may not know is that it also plays a key role in the world of beauty. Coffee and caffeine provide properties that can effectively improve the appearance of your skin. In fact, daily consumption of this drink can improve your epidermis, enhancing its vitality and firmness. If you consume coffee daily, you can benefit from its ability to provide you with the antioxidants that your body needs, helping to eliminate the action of them. free radicals. Coffee is one of the favorite drinks of millions of consumers around the world, but what many people do not know is that it offers multiple skin benefits which we will try to summarize below. Anti-aging effect One of the benefits of coffee for the skin is that it is a natural anti-aging. Caffeine helps us wake up every morning, giving us a boost of energy, but it will also effectively protect your skin from UV rays every time you go outside. And one of its advantages is to protect the epidermis against the effects of the sun's rays, so that the skin cells do not suffer its consequences, thus avoiding premature aging. Protects the skin against cancer One of the types of cancer that most affects the population refers to basal cell carcinoma associated with prolonged sun exposure. In this way, coffee helps protect the most exposed areas of skin such as the neck or face. Hydration The coffee has polyphenols, which contributes to reducing the skin dryness, as well as the appearance of some skin problems in the form of rosacea skin, irritation or dehydration. What its properties do is protect the epidermis against external abuse, thanks to its great hydration power. Firming and anti-inflammatory properties Another benefit of coffee for the skin is that it helps to reduce bags and dark circles in the eyes and stop the action of dermatitis, all thanks to its anti-inflammatory capacity, which also helps to reactivate blood circulation. Acts against cellulite and orange peel skin The caffeine in coffee when applied to the skin is capable of acting against cellulite and orange peel skin. What it does is reactivate circulation, increase fat burning in the body and facilitate the elimination of accumulated fat deposits. Likewise, by promoting blood circulation, the use of caffeine through light massages carried out with coffee, allows combat varicose veins and prevent its appearance. Source of antioxidants Coffee is a great source of antioxidants, making it a good ally to protect the skin from the action of free radicals. These accelerate aging, but what coffee does is maintain the freshness of the tissues, keeping the appearance of wrinkles at bay. premature wrinkles. Eliminate impurities and dead cells Ground coffee beans can also be used to exfoliate skin. These natural ingredients applied directly to the area to be treated eliminate dead cells to leave the skin radiant and much softer. The idea is to gently massage the skin to cleanse and hydrate it. Fight dark circles We finish with another of the main benefits of coffee for the skin. If your face looks dull and lifeless due to dark circles, it is also possible to combat them with the help of coffee. Its caffeine activates circulation, being able to reduce swelling and reduce the unsightly effect of dark circles. Therefore, it will help you decongest that specific area to say goodbye to tired eyes. As you have already seen, there are many benefits that you can obtain from coffee. Regarding the skin, we have named some of the main ones so that you can take advantage of their properties to take care of yourself and beautify your skin naturally. Do you know any other benefits for the skin?

To get a delicious and aromatic coffee There are a few factors to take into account, such as the type of coffee maker or the storage of the product. However, the most significant will always be the type of coffee we choose for its consistency, its hints of flavor and nuances. There are a large number of them for sale on the market, although they are usually divided into three main types: natural, blend or roasted. Surely you have heard of them, but do you know What are the differences between natural, blended and roasted coffee?? We tell you. Introduction to the world of coffee: roasting and flavor Roasting is crucial in definition of sensory profile and quality of each type of coffee. - The natural coffee, It is the one that is roasted from the green bean, no additives, and stands out for preserving the original flavors and aromas of the grain. - The roasted, on the other hand, is toasted with sugars (glucose or sucrose syrup) that provide a characteristic bitter flavor and robust body, sometimes masking subtle nuances. - The coffee mix It combines both methods seeking a balance between intensity and aromatic complexity. In the case of Incapto, you will find blend coffees that are a selection of natural arabic blends, sugar-free, designed to enhance specific nuances, guaranteeing a unique and high-quality tasting experience. What is natural coffee and why prefer it? Naturally roasted coffee is characterized by its roasting process without additives, highlighting the purity of the grain and preserving its original aromas and flavors. It offers a hard, crunchy roast, giving the green bean a dark tone. Although it does not have extra ingredients as in the other cases, there can be different varieties depending on the method of roasting it. The variety of coffee we choose also changes its flavor and it is important that the roasting method adjusts to each variety to get the full potential of the raw material. Benefits of naturally roasted coffee The benefits of naturally roasted coffee include a coffee that stands out for its purity and authenticity, offering a richer and more diverse flavor profile. This method preserves the essential oils of the grain, resulting in a cup with greater aromatic complexity and flavor. Furthermore, the absence of added sugars reduces acidity and bitterness, improving digestibility and promoting a more pleasant tasting experience. The preference for natural roasting is not only based on superior flavor, but also its health benefits, making it a preferred choice among connoisseurs. Keep in mind that roasted coffee needs you to add a lot of sugar to make it “palatable”, while natural coffee beans do not need that extra addition, being healthier for your body. And not only healthy, It is the best option to discover different nuances or flavor notes in each origin.. Roasted coffee: brief history and characteristics The roasted coffee has a history dating back to need to preserve coffee for longer and maximize its yield. This method involves add sugar during the roasting process, creating a film around them when melted that makes them less susceptible to external agents. The result is a coffee bean with a shiny and dark coating, a more intense coffee with bitter touches and a much darker color. How to identify roasted coffee Upon tasting it, the roast reveals a pronounced bitter taste and a denser texture, contrasting with the acidity and variety of nuances that characterize natural coffee. This uniqueness makes it recognizable both to the eye and the palate. To identify a roasted coffee, look at the shine and dark color of the beans, more intense than natural ones due to the caramel formed by the sugar added during roasting. The aroma is stronger, with notes of caramel or even burnt. Here we leave you a video about roasted coffee with all the information you need. Blend coffee: what is it? blend coffee combines roasted beans (roasted with sugar) and natural beans (roasted without additives), looking for a balance between the intense bitter flavor of the roasted and the aromatic nuances of the natural. This combination allows for the creation of distinctive flavor profiles, offering a versatile option that can adapt to different palates and consumer preferences. Pros and cons of blended coffee The only pro What we see known as “mixed coffee” is that perhaps it can offer us a unique flavor profile, with the aroma and complexity of the natural along with the intensity of the roasted. But in his against, we should highlight that most of the time in these mixtures the roasted flavor predominates, obscuring the nuances of the natural. The final quality depends a lot on the proportion and quality of the beans used. It is a coffee that will always be debated between those of us who are more purists and those who are more open to experimentation. Impact of roasting on the flavor and aroma of coffee The roasting process is essential in the definition of the sensory profile of coffee, being the key to unlocking the flavors and aromas that are encapsulated in the raw grain. During roasting, a series of chemical reactions transform the compounds within the bean, directly affecting the flavor, aroma, body and acidity of the final beverage. A Light roasting tends to preserve the acidic and floral notes of the coffee, highlighting the uniqueness of its origin, while a Dark roasting develops more intense and robust flavors, with cocoa notes and a more pronounced body, often accompanied by a sensation of bitterness. Light roast vs. dark roast Features of the light roast: - enhances the natural acidity and the complexity of the coffee.- allows the flavors and aromas specific to the growing region of the coffee shine through the cup.- is the ideal choice for coffee lovers who enjoy exploring the unique flavor profiles attributed to geographical and altitude differences. On the other hand, the dark roast: - offers a more uniform character.- acidity is reduced, emphasizing richness and depth of flavor.- is ideal for attracting those looking for a more traditional and comforting coffee experience. The choice between light and dark roast can significantly influence the overall perception of the coffee, becoming a personal preference based on both taste and time of consumption. Caffeine content in natural and roasted coffee The perception of health related to roasted versus natural coffee has generated various myths that deserve to be clarified. One of the most common is that roasted coffee, due to its sugar roasting process, could offer a more intense experience and, therefore, be richer in caffeine. However, the reality is that this process does not increase caffeine, but it can compromise some of the natural antioxidants in coffee due to caramelization of the sugar. On the other hand, natural coffee, by preserving the integrity of the bean without additives during roasting, maintains its richness in antioxidants and compounds beneficial to health. In reality, it would be necessary to take into account the grain selection and preparation method as the most determining factors for whether the coffee has more or less caffeine. But roasted coffee, despite what you might think otherwise, does not have more caffeine than natural coffee. Another belief that roasted coffee is less healthy because of the added sugar needs to be qualified. Because? Although he roasted is less healthy and recommended because it contains caramelized sugars, its impact on health will vary depending on our coffee consumption. We leave you some studies on coffee and its impact on health so that you can get more information. However, since Incapto we will always recommend that you choose natural coffee beans, which preserves its antioxidants and authentic flavor. Tips for choosing a quality coffee In Incapto we want to help you choose the best type of coffee. As you have seen, there are many varieties of coffee depending on the type of roast (natural, blend or roasted), but you can also find different coffees depending on the plant that generates the beans (arabica and robusta, among others) so it can be complicated to determine which coffee will be classified as “the best”. For the Lovers of intense and bitter coffee will always be more interesting to bet on the variety of robusta, while fans of a mild taste will want to opt for natural and Arabica. We recommend you choose single origin coffee beans to explore flavor profilesbadges and always check the date of roast as freshly roasted beans maximize the aroma and taste of the coffee. In the coffee bags Incapto You will always find all the information about that coffee: the producing farm, the processing method or the roasting date, among other information. Additionally, we invite you to experiment with various ways of preparing coffee, because this way you will be able to discover that the degree of grinding or the temperature of the water for each method will give a different character to each cup of coffee. Since Incapto we bet on natural and arabic coffees to enjoy a better coffee experience. In addition, we offer you these freshly roasted varieties for greater quality in each cup. Do you fancy a delicious coffee beans? Get to enjoy quality coffee with our models of super-automatic coffee machines.

Coffee is one of the most consumed drinks in the world. A large sector of the population takes it daily, taking into account that it has become famous thanks to the nutrients it provides and for being a natural antioxidant that offers a delicious flavor and rich aromas. After all, many people wake up with it every morning because it has stimulating qualities to face the day with enthusiasm. Currently, it is considered the second most traded commodity in the world. Along with other food products and oil, it is one of the resources that are present in most countries. Its origin and development takes place in countries close to the tropics, which implies a marketing process that favors high consumption. to know What are these figures in 2022?, since Incapto Coffee we offer you all the coffee data precisely through this post. Coffee consumption in the world Coffee is present in practically all countries from the five continents. It has acquired a great social demand, which leads to an increase in exports from producing countries to those that are mainly buyers; In this way, coffee consumption has reached the figure of something more than 10,000 million kilos a year, So we can talk about an average of 1.3 kilos of coffee per person and, in developed countries, it can exceed approximately 4 kilos. At an international level, European countries are the ones with the highest coffee consumption figures. This means high quantities of products purchased from countries. In this sense, Developed countries become the main consumers of coffee. Other countries that fall between the European countries and that show high coffee consumption are Lebanon, Brazil and Canada. What is the situation of coffee in Spain? It is known that the figure reaches 4.5 kilos per person, being a country that increases imports as it is a clear follower of the caffeine culture. In this sense, according to the International Coffee Organization (ICO), Spain is in 19th place in the ranking of coffee-growing countries, to which it has recently risen. Therefore, it can be said that coffee consumption in Spain is high with a total of 14,000 million cups annually. The most coffee-consuming countries that lead this list are Scandinavians like Finland and Norway, reaching figures such as 12 kilos and 10 kilos per year, respectively. The consumption of this grain is not only due to the cult that is paid to it for its benefits, but also due to the hobby that has been created around the enjoyment that a cup can provide and that, in addition, it is a hot drink in cold territories. The countries that consume the least coffee are those that do not practice a caffeine culture and, therefore, do not show high marketing or consumption figures. According to data on coffee, these are the countries that are at the bottom of the ranking: Uzbekistan, Kenya, Azerbaijan, China and Pakistan. This implies that this product does not have an active and intense participation in the GDP. The coffee industry: import and export One of the countries that produces the most coffee is Brazil, followed directly by Colombia. They offer a high-quality coffee industry, boasting mainly 100% Arabica that is in high demand internationally. However, In 2022, a slight decrease has been observed in production, something that has also been noted in Central American countries such as Guatemala and Honduras. The coffee industry has suffered different climatic consequences that have not favored good cultivation and, on the other hand, the increase in production prices. However, marketing has continued to rise. The main coffee importing country is the United States; However, it is not one of the countries with the most coffee consumption, since it reaches the figure of 4.1 kilos per person, but this does not imply that high production quantities can be obtained to market with it. The same can be said of the Scandinavian countries or others in the Netherlands or Germany itself, another of the countries that has the greatest participation in coffee imports. In short, coffee data indicate that its consumption is, undoubtedly, a highly valued good for society. The figures presented so far and the grain marketing process have meant that, today, the developed countries are Europe and North America those who most request the consumption of this product. In general, The culture around coffee greatly influences that has been developed in the country, the enjoyment it provides, the benefits it brings and being a drink that involves a wheel of production, marketing and consumption that participates in the internal economy itself.

Do you want to learn how to distinguish healthy coffee? It seems that today's industry only moves to reduce costs and increase profits, even if that means reducing quality of coffee cultivation. In this way, the quality of the product has been detrimental, although some consumers have not perceived it because they have become accustomed to their consumption ritual. Furthermore, it is important to highlight that, due to the cost per cup, today's coffee farmers live at risk of poverty in many cases. We Spaniards usually drink coffee for breakfast every day and it is natural that many of them want to opt for a quality, healthy coffee. For this reason, from here we are going to show you what type of coffee is healthier and how to get it. The healthiest coffee and the one that really tastes like coffee The Arabica variety is healthier as it contains less caffeine and more oxidants. Although its price may be somewhat higher than the robusta variety, it is roasted at a lower temperature and the resulting flavor is much more intense and pleasant. In Incapto Coffee we are dedicated to roasting coffee beans that arrive imported directly from their place of origin to our facilities in Alcover, in Tarragona. If you don't know our brand, we will tell you that the coffee of Incapto It is one of the healthiest varieties of those available on the market. Additionally, we help our clients choose coffee according to your tastes and preferences. Many people use capsules when making their coffee. However, not many people know that the capsules eliminate part of their flavor due to the compression process to which they are subjected. It is also not known that decaffeinated coffee is not highly recommended when certain elements are used to decaffeinate it, such as chlorine. Capsules generate unnecessary waste and cause coffee quality to deteriorate much more quickly. Luckily there are brands like Incapto Coffee, through which we sell freshly ground coffee beans at the click of a button. The way to do it is very simple: we do not need to have capsules or similar waste, but we have super automatic coffee makers for recover the essence of freshly ground coffee, with all its aroma and flavor. Are coffee capsules healthy? If you are a regular user of coffee capsules, you must think that these elements do not fit enough to taste a good coffee. In a capsule, the cultivation process and the roasting care that has been carried out are also not distinguished. So you could say that capsules are not well received by coffee lovers because they not only reduce the intense flavor of the coffee, but also become a great waste for the planet. Without going any further, single-dose coffee capsules have become one of the most worrying waste associated with the environment. Its composition is provided with non-biodegradable aluminum that pollutes the environment. However, it is something that most consumers are unaware of due to the big business that is built around it, causing the consumption of coffee beans to be detrimental. Luckily, some brands opt for other more ecological options of consumption, having a vision of coffee that goes beyond. It is the case of Incapto Coffee, where we offer the best coffee with a system of 100% recyclable and aluminum-free packaging. It is important to note that capsule coffees that are so popular today may contain preservatives or traces of plastic or aluminum that you end up ingesting. But in Incapto Coffee we offer coffees of different origins that come from high quality coffee crops. In addition, our team is dedicated to roasting it every week, so that customers always receive fresh and ready coffee. So which coffee is healthier? Well, without a doubt, that coffee whose treatment respects its origin to the maximum, resulting in a unique and exceptional flavor. In Incapto Coffee we offer all the benefits of capsule coffee without having to use them. The idea is to access a practical, economical and reliable coffee maker to prepare the best coffee at an affordable price. At the same time, the impact on the environment is reduced without generating unnecessary waste. Our brand believes in fair and ecological trade through the consumption of classic coffee beans, with which you can enjoy an extremely special aroma. How to choose the best coffee for you Since Incapto Coffee We help the user choose the most suitable coffee, thanks to our team of expert tasters who offer their experience and make their services available to the client. In that way, we can recommend the healthiest coffee and the one that best adapts to the consumer's taste. When choosing the most suitable coffee for you, it is necessary to take several elements into account. In this way, it is necessary choose the shade and intensity most suitable according to each person's preferences: The nuance can be bitter, fruity or nutty and cocoa. Regarding intensity, the user can choose a soft and delicate, complex or strong coffee. The choice of one coffee or another will depend on the previous options, always being clear that the coffee Incapto Coffee It is of high quality. Incapto Coffee: the healthiest coffee of the year Our company is born from the union of several fundamental aspects. First of all, the passion for coffee and, secondly, to make this world better with the sustainability as a key premise. Incapto Coffee is a relatively young brand, our doors opened in 2020, although our objective is very ambitious and set from the beginning: to change the current consumption habit for a much different one. healthier and more ecological. We are an honest and transparent company. Our intention is to provide the consumer with an exceptional coffee experience that is distinguished by its good flavor, its economical price and its ecological function. The idea is support coffee producers in their countries of origin and make every effort to ensure that the consumer obtains freshly ground coffee in which roasted and grinding nuances can be appreciated.

Everybody wants it have a coffee after eating. But it is important to know if it is really healthy for our body or if we have simply acquired it as a habit, as a tradition. Since Incapto We want to answer all your nutritional questions regarding this drink and explain to you that YES it is healthy to drink coffee after eating. Is it healthy to drink coffee after eating? YES Legend has it that, more than 1000 years ago, a shepherd was grazing his sheep on the mountain of the present-day Ethiopia when, suddenly, they became nervous and began to run from one place to another. Then the shepherd approached the bush where his animals were eating and picked up some of these red berries to make an energy drink. Those fruits were, neither more nor less than coffee, one of the most popular drinks throughout the world and that has many benefits for the human body. More than 1000 years after this famous legend, coffee continues to be the drink that activates us in the morning and allows us to continue working after eating. but It is not recommended to drink coffee on all occasions after eating, but the determining factor will have to do with the amount of iron we have ingested. Coffee has many components that make blood return more quickly to the brain, to be active again after a meal. But, one of the elements that coffee is made up of tannins, a substance that prevents iron from being absorbed by our body. Therefore, if we have just had a iron rich food, we must wait a reasonable amount of time before being able to drink coffee, so that all the iron that our body needs is absorbed. The time you should wait is how long it takes your body to digest, that is, between a few 60 and 90 minutes. So, does coffee help me with digestion? Now you know that after eating a meal rich in iron you should wait at least an hour to have a coffee, but if you have not eaten iron, can coffee help you have a better digestion? The truth is that there is no answer clear and that, depending on the process to which the coffee bean has been subjected and the user's tolerance, this can be beneficial or harmful in the digestive process. Therefore, each person must detect If you feel that your digestion is lighter when you drink a cup of coffee after eating or if, on the contrary, this causes reflux throughout the afternoon. Recommended amount of coffee Coffee can be a very beneficial element for your body, since it helps the brain stay active and, in this way, you can be more concentrated and have a greater cognitive ability. But, when we drink high amounts of coffee, all of these positive effects of caffeine can turn against us. Drinking too much coffee during the day it can cause insomnia, anxiety or nervousness. That is why it is important that you only drink coffee after eating. if you have not exceeded the maximum amount recommended by the European Food Safety Authority (EFSA). The maximum recommended daily amount of caffeine you can take is 400 milligrams a day. That roughly translates to a maximum of 4 cups of coffee a day. Pregnant women should only consume half the caffeine and it is recommended that minors or people with certain pathologies avoid this drink. There are people, however, who with only 2 cups of coffee a day They already suffer from the negative symptoms of caffeine, so each person must find their limits, always without exceeding 400 mg. Benefits of drinking coffee after eating So, if we drink coffee after eating, always within the recommendations that we have presented to you in the previous points, this can have many health benefits of your body: Improves levels of energy that have become stagnant due to digestion. It makes your brain regain good blood flow, so that intelligence be more active than ever. Help burn fat. Improve the physical performance. Reduces the development of type II diabetes. It can prevent Alzheimer's and dementia. Fight the depression and makes your mind feel in a state of happiness. How to make good coffee The best way to get a good coffee and surprise your guests after dinner is with a super automatic coffee maker like the ones you will find in Incapto. It is a machine that you can use with just the push of a button and that will allow you to have a professional coffee without leaving home. Have a good coffee can help digestion, while drinking poorly made coffee can have disastrous consequences on your stomach. To be able to make good coffee with super-automatic coffee makers, you only have to buy quality coffee, in beans and select the machine parameters depending on your tastes: coffee release, intensity, water temperature, etc. Just by pressing a button, the same machine will take the exact amount of coffee beans you need, will grind them instantly and will make a specialty coffee loaded with flavor. Also, if you like the coffee with milk You can vaporize it so that your coffee has much more body and texture and makes it a pleasant experience for your palate. Now you know that, drinking coffee after eating may or may not be healthy, depending on factors such as iron intake or the amount of caffeine we have already had during the day. In Incapto You can find several services to make your after-dinner experience the best, like our good quality coffee or ours automatic coffee makers that allow you to maintain all the aroma, flavor and texture of your coffee beans, in each cup.

Coffee is one of the most consumed drinks all over the world and is very useful in helping us wake up in the morning. But have you ever wondered how many mg of caffeine is in coffee? In Incapto we want to resolve all your doubts and clarify how much caffeine is in a cup of coffee and, therefore, how many coffees a day you can drink. Caffeine in a coffee: determining factors A cup of coffee has, on average, 95 mg of caffeine, although it can vary greatly depending on some factors. Caffeine is a psychoactive drug and can be added to foods or drinks, but it is found naturally in the coffee beans. Once you have consumed caffeine and digested it, it enters the circulatory system and when reaches the brain It activates it, giving us a feeling of extra energy. If you want to know how many grams of caffeine does a coffee have You must take into account the factors that we present below. The grain type The type of bean directly influences the amount of caffeine in a cup of coffee. Depending on the plant, we can find different types of grain and the presence of caffeine will be different. For example, the Robusta coffee beans (grown between 0 and 1,000 meters above sea level) contain More than twice as much caffeine as Arabica coffee beans (grown more than 1,000 meters above sea level). In Incapto We only sell Arabica coffees since they have higher quality than Robusta. How the grain is roasted The more roast a coffee bean, the more water it loses and the size increases. The roasting process directly affects the flavor of the coffee, but also the caffeine levels. The more roasted a coffee bean is, the more caffeine will lose during the process. Although roasted beans may seem more intense in color and flavor, the truth is that you will be consuming less caffeine. grind size The grinding coffee beans It affects many aspects. How much the finer the grind, the more caffeine our coffee will have. Filtering the water between the ground coffee will determine the amount of caffeine our cup has. If you grind the coffee larger you will obtain a less intense flavor, but you will also reduce the presence of caffeine. The preparation The preparation is based on time in which the coffee is in contact with water and the amount of caffeine that we subsequently ingest will also depend on it. The longer the water and coffee are in contact, the more caffeine your cup will have. Although, at first glance, a V60 coffee infused in cold water seems much milder, it will have a lot of more caffeine than an espresso done in 30 seconds. Amount of coffee The amount of coffee What we add to the coffee maker must be proportional to the amount of coffee we want to make. If we want to make only one espresso, the amount recommended by experts is 6 grams of coffee and adding more quantity will increase the caffeine levels in our drink. Amount of caffeine per type of coffee To measure the amount of caffeine in each cup, the factors we mentioned above must be used. If you want to calculate how much caffeine is in a latte, what you will have to do is know how much coffee have you added to that cup and what was the method in which you have prepared it. So that you can have an orientation, we leave you with the amount of caffeine per type of coffee who has published the European Food Safety Authority (EFSA): - Espresso or black coffee (60 ml): 80 mg of caffeine. - Filter coffee cup (200 ml): 90 mg of caffeine. - American coffee (354 ml): 154 mg of caffeine. - Instant coffee (236 ml): 57 mg of caffeine. - Coffee in capsules (between 55 mg and 65 mg): 90 mg of caffeine. - Coffee with milk (200 ml): approximately 50 mg of caffeine As you can see, the instant coffee has caffeine, but not as much as the other methods we have shown you. A curious fact is that decaffeinated coffee It helps reduce daily caffeine consumption, but also contains certain levels of this substance. A cup of decaf is not completely caffeine-free, but contains between 1 and 7 mg of caffeine. This means that its levels are not completely zero, but they do help you consume much less caffeine. How much caffeine can you have a day? Caffeine has some positive effects for our body, as long as we take it in controlled quantities. It directly affects our brain, helping us to have a greater intellectual performance, better physical condition, combating fatigue and sleep, etc. It is important that we do not go beyond the recommended quantities, since this could have harmful effects on our body, with symptoms such as insomnia, nervousness or anxiety. Each person is different and depending on your habit of drinking coffee and your body mass, caffeine can affect you in different ways. That is why it is crucial that you detect how many coffees are good for you per day, without exceeding the maximum recommended dose. The European Food Safety Authority alerts users that they should not consume more of these daily amounts of caffeine: - General adult population: A maximum of 200 mg of caffeine in a single dose and 400 mg throughout the day. - Pregnant and lactating women: A maximum of 200 mg of caffeine administered throughout the day. - Teenagers: A maximum of 3 mg of caffeine per kilo of weight, although it is recommended that you do not drink coffee. Remember that, Not only coffee contains caffeine, but you must control your daily levels taking into account energy drinks, tea, chocolate, etc. The first effects of caffeine begin to be noticed after the first few 20 minutes after ingestion. The effects usually last up to 6 hours, Therefore, you should control the time at which you drink your last coffee, so that caffeine does not interfere with your sleep process. Now you know how much caffeine there is in a cup of coffee and what daily amount is recommended. In Incapto you will be able buy coffee beans of good quality. In addition, our coffee makers will help you make a quick coffee, preserving all the properties of aroma, flavor and texture that hide in each of the coffee beans.

If you didn't hesitate for a minute to enter this article, it is for the simple fact that you feel like trying a new dessert. So today we will introduce you to the “Energy Balls, a delicious recipe that you can recreate from your kitchen, share with your friends and best of all, guilt-free! In this way, it will become the indicated option if we are trying to lose those extra pounds. But what exactly are they? Well, as their name suggests, they are balls that give you the boost of energy necessary to continue with our busy lives. Since it is one of our friend's recipes Anna Mateo of @leckerandhealthy, she herself will explain to us how to prepare them. We are sure that we have awakened your curiosity. That is why we invite you to stay with us and discover how to make this exquisite dessert, whose surprise ingredient will leave you wanting to eat them all. How do “Energy Balls” come about? Some time ago Anna Mateo taught us how to prepare her very healthy star recipe: La Raw coffee cheesecake. A dessert that left us so impressed that we couldn't pass up the opportunity to try another of their popular creations, the Energy Balls, which are characterized by being healthy, delicious and that go down wonderfully at any time of the day. But how did they come about? According to what Anna explained, Energy Balls are created after mixing ingredients. In this recipe, coffee is the protagonist of this preparation since it provides high doses of energy, making this much more attractive to the palate. Once she found the perfect formula, the creator of Lecker and Healthy saved the recipe to recreate it, share it with her 35.5 thousand followers and on this occasion with the family Incapto Coffee. What makes them so healthy? Just as their name says, Energy Balls They are very energetic and have high caloric density. This is because they contain nuts and dates, making them the perfect dessert. In fact, you can consume them before an excursion to the mountains, since you will travel several kilometers for a few hours. So taking a few will be of great help to you. Another point in favor is that, in addition to lasting several days thanks to correct storage, these will satisfy you a lot, preventing you from snacking on unhealthy foods. Prepare your Energy Balls and enjoy! Now that you know that it is a healthy snack, capable of providing shots of energy, the time has come to learn how to prepare your own Energy Balls without dying in the attempt thanks to the guidance of Anna Mateo. From now on we can tell you that it is a fairly simple and quick recipe. That said, we invite you to take note of the ingredients that you will have to use. Ingredients -8 pitted medjool dates -120ml of coffee -200g of almond -15 g of grated coconut -30 gr of cocoa -Salt (a pinch) - Cocoa and grated coconut for coating (optional) step by step The first thing we must do is put the pitted dates to soak with the coffee, in a glass container. Subsequently, we proceed to grind the rest of the ingredients in the food processor, which in this case would be the almonds, coconut and cocoa, adding a pinch of salt to enhance the flavor. Once we have everything crushed, we add the dates. We will only add a little coffee alone to obtain the texture we are looking for. It should be noted that if it is too thick, we can add more coffee. But if it is very liquid, we add a small amount of nuts, oats or even cocoa. The result should be similar to that of a dough, with which we can make the balls without any difficulties. If we want to decorate them, Anna recommends sprinkling cocoa or grated coconut to give it a more attractive touch. Lecker and Healthy the perfect site for healthy recipes If you thought the Energy Balls recipe was great, then we are 100% sure that you will like the ones you will find at @leckerandhealthy three times as much, starting with the Raw Coffee Cheesecake, whose recipe you can also find at our Youtube channel. In this Instagram account you will not only find recipes to kill those sweet cravings, here you will also find preparations that are easy to prepare, friendly to your pocket and exquisite. From unconventional salads, zucchini pasta, to cakes of all kinds, and even ice cream, recipes with which we can make the perfect breakfast, lunch or dinner. One of the great philosophies that Anna transmits through Lecker and Healthy is not to be afraid of food, since eating means nourishing yourself, not only the body but also the mind and soul. This thought has made this entrepreneurial girl go very far, since she started in 2018. Get to know Anna Mateo's Lecker Box Through the Instagram account @leckerandhealthy, Anna Mateo offers interesting dietary proposals for those users who follow a healthy lifestyle. One of them is the famous Lecker Box, one of his most recent projects and with which he has managed to conquer many, (including us). These are small boxes where we can find healthy snacks, whether sweet or salty. They are granolas, pesto rosso, spiced chickpeas, vegan sobrasada and of course the energy balls, some of them. It is inevitable that this will not make your mouth water. But after learning how to prepare Energy Balls, can you imagine being able to find all the ingredients in a lecker box, including one of the coffees from Incapto Coffee. It would be wonderful, because you would only have to place your order directly at Lecker and Healthy and that's it! In short, it is an idea that has gotten into our heads and that we have already presented to our friend Anna Mateo. Therefore, we ask you to be very attentive to our networks so as not to miss this incredible opportunity.

The world of specialty coffee, is constantly evolving. Therefore, producers, to offer a more innovative product, with unique characteristics, decide to lean towards new techniques. The process of fermentation of coffee cherries is one of them, which, to tell the truth, has become the star practice. This has definitely caught the attention of many coffee growers, who for years have sought excellence in their coffees. Currently, great progress has been made in this regard. As well as other processes that have been able to influence the profiles of the drink and even differentiate one coffee from another. Fermentation is that biochemical process that takes place when harvesting coffee cherries. In a natural way and which we will be talking about throughout this article. That is why we invite you to continue reading and discover more interesting facts about one of the most important practices during coffee production. What is coffee fermentation? We cannot talk about it without explaining in detail what it is about and how useful it is. Fermentation takes place when the coffee cherries that have reached their optimal ripening point are harvested. But what is the reason? It turns out that, It is that point when the sugars in the fruit tissues are fully exposed in contact with the rest of the microorganisms in the environment. If we talk about the level of fermentation intensity, this will depend on three factors: the environmental conditions, the water to which it was exposed and of course, the temperature. The procedure remains active throughout the coffee production process and ends once it reaches drying (erroneously considered as washing). Once the grain is stabilized at levels below 0.6 of water activity, is when microorganisms slow down their metabolic process. Why is fermentation so important? In the past, the fermentation It was linked to facilitating the release of mucilage from the grain. Through the washing process combined with drying. However, it had not been related to differential flavors. The truth is that, If it were not for this procedure, an important change of behavior will not develop. metabolites, a molecule responsible for the splitting of tasteless polysaccharide sugars into flavoring monosaccharides, as well as those precursor substances of the organoleptic properties (flavor, fragrance and aroma), the same ones that can be perceived and significantly differentiated in taste and aftertaste. Thanks to this, the cup will awaken the interest of consumers after providing softness to the body, complexity and a more harmonious balance. Throughout these years, the coffee industry has evolved starting with the fermentation processes that were previously neglected in detail and somewhat rudimentary. The coffee cherries are harvested and transported without practically a differential cleaning process, classified according to the level of quality and sent directly to drying. To other more elaborate benefited system humid, in which, with the help of enzymes or a machine, it is pulped and demucilaged. To later move on to the pre-drying and drying process, without first reviewing the microbiological and metabolic characteristics of the grains caused by the same process. This being very common in those coffees called lavados. In order to avoid errors, many coffee farms have decided to use certain parameters in fermentation. The same ones that, despite being effective, have not been made mandatory to date. This is due to the multiple variables and inconveniences that arise during the process. The main objective of these new fermentation systems is achieve differentiation between washed and fermented coffees within the market. Meeting the demands of traditional consumers. Learn about the new types of fermentation In search of perfection, several types of fermentation have emerged that began to be applied in a large number of farms, the results of which have been satisfactory and today we want to share with you what they are. Fermentation with yeast and lactobacilli Possibly it is the longest-running process in the world of alcoholic beverages and in most industries. To explain it better, sugars in oxygenated media known as aerobics. Together with microorganisms, they begin a transformation process until they become other organic compounds. In summary, the procedures malolactic, they give drinks body and fruity flavors. But what difficulties can be found in this type of fermentation? The complexity will lie in characterizing and stabilizing the microbial groups present in each of the stages. Therefore, the different variables must be monitored and controlled, since they develop metabolic pathways. This type of fermentation provides multiple advantages when differentiating the final drink. Like its organoleptic profile, allowing it a good position in the quality market. Fermentation in carbonic maceration It is one of the best technological options, because it seeks to reduce the exposure of coffee beans to oxygen. Here you can enter carbon dioxide (a compound of carbon and oxygen that exists as a colorless gas at standard temperature and pressure). Or basically allowing the natural production of CO2, leaving aside molecular oxygen. For example, in the case of grapes, the bunches are sent whole to the warehouses. Which means without destemming and in an environment whose atmosphere contains a 1% oxygen. While with coffee, it enhances its unique characteristics. Although, unfortunately, it cannot improve possible grain deficiencies caused by poor cultivation. Basically fermentation in carbonic maceration, which in addition to being an extremely delicate process, requires a series of strict care. Its main purpose is to obtain aromatic and fresh drinks. Making consumers prefer them even more. Fermentation with fruits Despite being one of the most innovative on the market, it is also considered harmful to the product. During the course of this procedure, it makes it easier for the coffee fermentation mass to gradually get involved with the microorganisms of other fruits (specifically those that are part of the same ecosystem, where they share land), aromas and flavors. This seeks to add natural sugars and in turn, transfer notes to the nose and mouth, very noticeable in the drink, without needing to be related or not to the fruits with which the coffee was connected. Thus, the cup is considered exotic. Thus captivating the most demanding palates. The procedure requires a lot of experience on the part of the producers, to ensure reliability, consistency and determination in the coffee. Some may wonder: What makes it a good option? The answer is that fruit fermentation breaks all the molds regarding the expressions of the cups, exceeding expectations. Although there are those who approve of this type of practices. There are also those who flatly refuse it. After considering that they are flavored products and that it takes away the authenticity of the coffee. Each of these new fermentation processes may have only been on the market for a short time, to be specific, just over a decade, but they have allowed many coffee farms to innovate and break away from everyday life. It should be noted that the coffee industry is no longer the same as it was 20 years ago, since, thanks to its constant evolution, we can reach consumers of all ages, which is something completely beneficial and extraordinary. Sources: Carbonic maceration

More and more coffee growers are deciding to implement new production techniques, given the threat of climate change. It is very important that these have a sustainable objective, in order to conserve the earth. Within this group comes what is known as biodynamic coffee, with which natural, quality grains are obtained and the loss of natural resources is prevented. This is a practice that has become the great solution for many farms. Just like him coffee, wine and other agricultural products This type of agriculture was also included, providing very good results. But why do we say that biodynamic agriculture is it so important? The answer is that it is not only capable of favor the environment, but also improves the quality of each of these products. The term biodynamic coffee may be a bit strange. But fortunately, and with the help of the team of experts at Incapto Coffee, we will explain it to you in detail. And if you dedicate yourself to this profession, this explanation will come in handy. What exactly is biodynamic agriculture? Let's go back to the beginning and we will understand much better what it is about. Biodynamic agriculture born in 1924 following the philosophical work of the Austrian Rudolf Steiner. Therefore, it makes it one of the longest-lasting practices in the ecological world. The target principle of biodynamics is make it understood that all the elements are one. When we talk about this, we are referring to the plants, the importance with the astrological dimensions, the animals and the groundIn short, they seek unify scientific thought and nature. Another aspect that identifies it very well is that it does not involve synthetic agroinputs. Among the biodynamic techniques that Steiner implemented had the same purpose: motivate fertilization. What do they consist of? They add homeopathic mixtures to the compost which are essential in the practice of biodynamic agriculture. But this is not all, since they consider that this transmits supernatural powers and cosmic forces to the ground, thus favoring the crop. As expected, this theory that mixes the mystical with nature has many detractors after lacking scientific evidence. Currently, biodynamics is made up of various quite effective agricultural techniques. How is biodynamics related to coffee? Biodynamics and coffee complement each other very well. It is It is applied during the cultivation process like any other agricultural practice, as long as the established rules are respected, that is, respecting nature 100%. For example, in a conventional producer many decide not to plant new species, considering that these could compete with the coffee harvest. While one with a biodynamic ideology knows that it needs other species that can provide minerals to coffee organically. What could those plants be? Some of them are plantain or cedar. For Cesar Marin, one of the few young people who decided to take on new challenges and continue with the production of specialty coffee, your own La Chacra D’Dago farm (named in honor of his father Dagoberto Marín) focuses on communication networks and technology to implement biodynamics. At the same time, he assures that on his farm they have very old plants that unfortunately do not produce massively. However, they add quality to that cup of biodynamic coffee. The coffee farmer is in charge of taking advantage of the benefits of nature, so that there is balance and harmony. Otherwise we could be facing a monoculture (when a single species is cultivated) triggering what is known as genetic erosion, which means the loss of individual genes or those combined in the same species. The cosmos and biodynamic coffee As we pointed out a few paragraphs above, biodynamic agriculture not only contemplates nature, it also involves cosmic forces. A theory that, until now, has not convinced the entire coffee growing union. Now, César Marín says that to produce biodynamic coffee, producers must have a astronomical calendar. This in order to support biodynamic agriculture where it is appreciated that the constellations are related to the rotations of the moon, the reason will help define the appropriate day to proceed with the crop. Subsequently, coffee growers must use biodynamic preparations (remedies for working the soil) as Steiner called them. They consist of mixtures of organic products capable of feeding the earth. On the other hand, the farm must have certain animals. Because, in case you didn't know, thanks to their excreta, their role within the living organism in crop fields is very important. Biodynamics is essential to contribute, not only to the conservation of the planet, but also to offer more natural and quality products. So the more people decide to apply these types of practices, so that good changes can be reflected, the better it will be. Do you want to produce biodynamic coffee? Apply these tips Getting everyone to grow biodynamic coffee will be a challenge that will likely take some time. Since, if we look closely, there are possibly a total of 200 biodynamic coffee growers in the world, which represents 13%-15% of the market according to what is indicated by Henrique Leivas Sloper, coffee producer in Fazenda Camocim, in the community of Espíritu Santo, in Brazil. One of the main things that coffee growers interested in biodynamics have to take into account is having a certification that demonstrates their practices. To do this, they must be certified in Demeter, the main international organization specialized in biodynamic agriculture. This forces producers to have good traceability. Another factor is that the producer agrees with the esoteric and spiritual point of view, something that allows you to connect with nature widely. By achieving this interesting connection, the coffee farmer will connect with his profession and will have access to a higher economic benefit than that provided by traditional coffee. It is an investment that will ultimately be worth it. Experts recommend doing the process in parts, since this will allow the producer to organize better, apply better times and rigorously apply each of the techniques. Work hand in hand with a coffee specialist, because it has certain elements such as nutrition, fertility and technical processes that making it difficult to face them alone. Basically, The producer must train both himself and his farm in order to achieve the results. Although at first glance it is a relatively simple practice, it is still an agricultural activity that requires a lot of knowledge. Growing biodynamic coffee may not end all the environmental problems we know about, but it will allow us to contribute little by little to the conservation of the planet. That is why, since Incapto Coffee, we invite you to reconcile yourself with freshly ground coffee beans, applying sustainable preparation methods and not leaning towards encapsulation, thus becoming a responsible consumer. Sources: Exploring biodynamic coffee production

Training is a super important part in the coffee world. Let's say that there is a lot of science in any of the phases, both in the cultivation field, during roasting and obviously also when preparing a cup. Topics that will be explained to us in detail Felix Donosti, lover of coffee is the founder of Coffee Cooking Studio, which has served as a school for high-performance baristas and intermediate brewing for the Specialty Coffee Association (SCA). Among this group of professionals is our expert, the Q-grader and professional taster, Beatriz Mesas. As if that were not enough, Félix Donosti had the opportunity to prepare the Spanish champion in the barista championship organized by World Coffee Events. An event that included collaboration with SCA Spain in 2016 and the runner-up in the 2018 edition. We invite you to learn more about the career of one of the most prominent trainers in the coffee industry in Spain, you cannot miss this interview. How long have you been involved in the world of coffee? Tell us a little about yourself and your career "My career has two paths. First, at the age of 18 in 1988 when I started working in hospitality, specifically in a bar where we sold a lot of coffee and the truth is it's something that doesn't catch your attention. Because for us to make coffee we had to press a little button. Then life evolved and I started working on other things until, by coincidence, I landed at a coffee company. There I landed with a coffee project to start working on quality, since that was what they were looking for. I started working in this company in 2003, from there I began to train. And I have been working with coffee for 32 years, directly or indirectly. At first it had nothing to do with the evolution that the sector is currently having.” Could you explain to us how you have seen this evolution of coffee? “The evolution is very interesting, because normally in almost all products, branches, there are two types of businesses: those that work with volume and those that seek other types of experiences. I relate the evolution of coffee to hospitality, for example, one day you go to a bar where you get sandwiches, mixed dishes and after a while you come across something completely different like haute cuisine. I started by making black, hot and bitter coffee. Now I'm selling sensory experiences. Nowadays it is totally different. “What we want is for the customer to seek experience to develop their senses through coffee.” If we talk a little about numbers in this evolution of coffee, could you tell us how many establishments have gone from offering black and bitter coffee to one of better quality, to specialty coffee? “In fact, this evolution comes from an international association, at the end of the 90's, that is, it is not very old. The specialty coffee association of Europe and America have recently (three or four years) merged to create a single organization. The evolution began in 1998. In Spain we could say that there were two or three micro-toasters (in charge of seeking quality, closely monitoring every detail). Then there were the conventional roasters who worked on coffees with higher profiles (they are based on seeking a good consistency and balance of the drink). We always have the debate of Arabica and Robusta. This does not mean that Robusta is very bad and Arabica is very good, everything is linked to the quality of the product. The fact that it is Arabica often leads us to the confusion that it is a high quality coffee, and it does not have to be that way. Within the Arabicas, there are different qualities. As for specialty coffee, the evolution that exists, in 1998 Spain with two or three micro-roasters and perhaps half a dozen points of sale throughout the country. But in 2015, we had almost 50 micro-roasters and about 200 points of sale. Now in Spain we must be in 500 and 600 points of sale, and thousands of micro-toasters. You may think that there are many micro-roasters for so few customers.. RIn fact, the evolution seems to be very fast or slower in the rest of the countries. But yes, I think there really is an evolution and I think that the situation we are experiencing now is going to be a very interesting turning point because people have to give another look to their businesses. At the moment we are changing volume for other types of businesses, in which we have to bill the same. So many people are starting to opt for higher quality coffees. I talk about coffee because it is our sector, but people are starting to become interested in other types of products, ways of working and evolving in the business. We have to maintain business and we have to do it no matter what. When you open the door of your business and it fills up, you are not curious about anything, but if the opposite is the case, you have to evolve and adapt to the market. With what is happening there is going to be a very important boom in terms of quality or specialty coffee.” For you, what is specialty coffee? “It's very interesting because many people think that specialty coffee, is that you have a product that you have paid dearly for, and that with that we have already met all the objectives. Specialty coffee goes through a process that goes from when it is green coffee until it reaches the cup. Why green? Because a specialty coffee cannot have defects. There are two types of defects in coffee, just as you can find an apple that has that black spot. The same goes for coffee. There are several types of defects, these will be classified by two important categories: The primary ones, which are those that affect the flavor. The secondary ones may be in greater or lesser quantities, but they simply do not affect the flavor. If a coffee has primary defects, it is automatically no longer specialty. Then we have to comply with what the roast (the first preparation we do with coffee) also complies with some protocols so that these beans are specialty. If you give me a top-notch product and I burn it during roasting, it is no longer a specialty product. But imagine that the roaster does a perfect job and the coffee arrives in optimal conditions, and I have to make an espresso or filter. But if the processes are not applied well and I make a drink that is not of quality either. Therefore, for a coffee to be a specialty, the entire process begins from the moment it comes out of the seed, because the farmer invests a lot of time, money, and effort, so that all that traceability is lost along the way. The important thing is that when it reaches the cup it is with the same quality with which it left the farm. If not, you can consider that you have a better quality coffee than average, but it would not be a specialty one from my point of view. It is not just about buying a quality product, it is very important in traceability that we have all the possible information: Where and when it was grown, what the process is, how it reached us. The more information we have, the more personalized this product is. As long as we have a lot of information in the bag, the product will surely have better quality. Specialty coffee just needs to be a good product. There are even many people who use the expression 'I have specialty coffee' and saying so doesn't make it so." How can we know if the coffee we are buying is specialty or at least how can we know the quality of the coffee we are buying? “It's not very difficult but it's not very easy either. The first thing we have to do is prepare ourselves in terms of training. Have knowledge of almost all the processes involved in coffee. For example, the person who is in charge of preparing the coffees is the barista, the person who is in charge of roasting it was formerly known as the master roaster, who is specialized in his field. Communication throughout the chain is very important because, as a barista, I do not have to know about roasting, it is not necessary to be an expert roaster. But it is true that I must have very good communication with my roaster to be able to say what is in my coffee, what I don't like or what doesn't work so that he can provide a solution. Talk to your green coffee supplier. Another example is that we don't have to be experts in water, but it is very important in coffee. We have to work with a company that advises us on how water can be treated, what type we have, which is the most interesting. We have to work throughout the chain and specialize in something specific. For example, I am a barista preparer, I specialize in that area and I roast coffee, however, I am not a roaster. When I need something from the roasting process, I get in touch with people who do it every day, who will know much more than me, who does it occasionally.” Why do you think there are coffees that can cost around €10 per kg and others that can cost more than €50 per kg? “Price is important, but it is not everything. There are coffees that are very expensive. In fact, I have seen some that are on the market for around €30 and so on. I think that at €10 they would be in the price range, but the problem they have is that perhaps it does not cover the quality. The consumer often understands that price is quality. That is, if it is expensive it is good. What is the easiest? That they are prepared with very basic things that have a direct relationship with the person from whom you are buying the coffee and can provide you with information. A series of data that can be based on to have a reference, whether the product you are consuming is of quality or not. Not empty words, because it is very easy to say I spend on Arabica or Robusta. It must give us a series of information that is really useful. In the end, coffee is a gastronomic product and they have to give us information related to this.” Do you think it is enough to buy a good coffee to have a good coffee? What else is important? "It is important to buy a good coffee, that we know is of quality. The best barrier to enhance the quality of whatever it is, is that the consumer is demanding. At the moment in which the consumer relaxes and pays a lot of attention to the image or what is being offered to us. To the one who offers that service or product, it gives the possibility of lowering any barrier, the issue of quality. If the client is demanding, we are going to raise the quality range, that is, it is not about paying because it is cute. It is about pay because it is good.” Let's talk a little about you. What pushed you to take the leap and start your personal project at Coffee Cooking Studio? "Well, I really started in the world of coffee one hundred percent in 2003. I remember perfectly that it was September 5. I started with a project for a medium-large company, in which we were going to work a little on improving quality at the point of sale. It was when the boom in coffee quality began a little, we were going to improve the product, develop new ones. Time was passing, a small problem occurred in the company, and we moved from the quality department to the commercial area. I spent two years in the commercial department, until I said that that was not for me, I did not want to be selling coffee and we recovered the quality project a little. Then came the 2009 crisis, where the quality departments were reconverted in almost all companies. The trainers, among others, were transformed into commercial departments. It was for so long that I came to the conclusion that it was not the job I wanted to do. In 2013 when I became a trainer, I spoke to my company and told them that I had an expiration date: I will be here until the moment we are here. But the time will come when I took my path, I am going to start setting up my company. We started this in 2017, with a small center in Lleida, with all the necessary materials, we were missing things to implement. From this, we began to grow, have clients, to improve all the materials, to include new things, we have opened a Bilbao center, two more in Valencia and we have a lot of collaborations until this situation has arrived that we are a little waiting for what will happen, with many projects started. We have a lot of demand because people need to improve quality or be curious about developing other types of things, but well, with great enthusiasm and we think we are optimistic about it. Tell us what your experience was like as coach of Pablo Caballero, the champion of the SCA Spain Barista championship in 2016 “It was very cool. I was in the championships, in the organization, the coordination. I started in the championships as a technical judge, I always started from the bottom. Then I moved on to sensory and I saw that what I really liked was not being a judge, nor evaluating baristas but preparing them to compete. A project started in a very silly way, I was as a judge, I took the courses in Madrid for the 2015 championships. In the place where we were preparing, the owner of that company told me 'I would like you to prepare one of our baristas to compete next year. Make us a budget’ we start training a year in advance. At first, what I wanted was to develop it, make a little bit of a name, have a cool project, the truth is, a lot of enthusiasm and very little money. In the end, every Saturday, I got up at 5 in the morning, left at 7:00 am and arrived in Madrid at 10:00 am. We trained all day, I returned at 8:30 pm and arrived home at 11:30 pm every Saturday. It was the way we had to start doing that project, it was a super long road but very attractive from the point of view of learning every day. In fact, we were learning a lot about coffee, and a little less about competitions. We learned from the competitions as we began to compete, not only do you have to study about coffee but also how the industry works. In this case we start with a more or less normal coffee. That is to say, in the competition there were some that had cost fifty times more than ours. The one we had, the kilo in green, was 10 euros and the one from other participants cost 800 euros at auction. As an experience it is good because it teaches you many things, and the truth is it was a quite interesting path, because both the barista who prepared it and I were new to competition. We complemented each other quite well, we made a good team and we even won this Spanish championship. We hadn't asked the sponsor at that time for a lot of money, but maybe he didn't expect us to win. In fact, when we won he told us that the World Cup was too big for him, this doesn't suit me and we had to create a GoFundMe to raise money. We reach up to 6 thousand euros, nothing more. But just where we stayed it cost us 4 thousand euros. We had to put money for the trip, accommodation, we rented a place to train. We had many problems in terms of bringing the coffee, because we bought it directly in Ethiopia, a 40 kilo micro lot that arrived two days before flying. We roasted and practically didn't have time to try it until we arrived in Dublin. We were a small team unlike other competitors. For 2018 we present another barista, with great enthusiasm. He was a kid that no matter what you told him, he would immediately change his chip. We trained for 12 days and were runners-up in Spain. If you had to give any advice or recommendation for someone who wants to compete in the next championship, what would it be? “Above all, you have to really want to, you know that it is not easy, that it is super hard. In the case of the boy we trained for 12 days, he then, at home on his own outside of his work hours, like me, practiced. This was less hard for me, because here my work was already one hundred percent. However, when I prepared the champion of Spain in 2016 I had my job and I did this on the side. I recommend that they have a lot of capacity for sacrifice, that they know that in a championship, winning, everyone wins, but only one can remain first. Those who don't win always get very angry. But in reality, everyone is a winner, because they learn a lot of things and develop new skills. For example, they will be able to prepare up to four espressos at a more professional level in a few seconds, as well as other drinks. Recently a 50-year-old guy called me and said to me, Félix, I want to participate, what do we have to do, I told him to sweat a lot of ink (laughing). I want the baristas to have a good time.” Well, I know it may seem like a very basic question, but what does barista mean? “Barista is really the person specialized in preparing coffee-based drinks. Be it espresso, filter and even latte art. But the fact that you know how to make a drawing on a latte does not make you a good barista, because the presentation is as important as that drink being spectacular and when I see it I say: Wow! And when you try it say wow again. You have to have knowledge of roasting, tasting and of course preparation, and communicate with all the people who participate in it to be able to improve the drinks. It is important that a barista is the one who organizes your entire drink menu and improves that entire experience on a daily basis.” How many people have already passed through one of the Coffee Cooking Studio centers to at least begin to have the notion of being a barista? “The truth is, we are surprised by the number of people who have passed, because really when you start with the project, you start with a little respect to see how it works. We, who are a company dedicated exclusively to consulting and training, do not sell coffee, machinery, or absolutely anything. Well, we work with many roasters, we have an average of between 600 and 900 people a year, both through our centers and by visiting coffee companies and training the staff, the sales department, the technical service and others. In the almost three years that we have had about 2 thousand people who have passed through our centers.” Do you think there is a long way to go, regarding training and knowledge about coffee in Spain? “I think there is a long way to go in terms of training. But not only for the people who want to learn, but also for the trainers, we have to be up to date. In fact, SCA has a program for trainers that is renewed every three years, which is essential, since the market is evolving. The coffee machines started with a lever, now you press if you want it to stop on its own, we have to readapt to the market, we have to be in constant training and evolution.” Do you run training courses for individuals, coffee lovers or those curious about coffee? "In fact, when I previously talked about adapting to the market, about doing this type of thing, one of these has been to implement many workshop programs at the user level, much more economical, one hundred percent practical so that the consumer acquires basic knowledge. To know what they are buying, prepare it in a basic way, in an espresso machine and filter. We have prepared three workshops. The first of them is the introduction to the world of coffee, here we talk about the most basic things, such as the different botanical varieties. In another, we teach how to taste, here we include a specialty coffee and another not so that you can notice the differences. We also have a barista workshop, where we will explain milk emulsification and everything about filtered coffee. At this point we focus specifically on the so-called homo (home) baristas since, as a result of the pandemic, many users decided to start preparing the coffees that they previously used to drink in a cafeteria, bar or office. We consider that currently there are more people seeking to learn a little more about their favorite drink, as we said before, if the customer is demanding, the market will evolve at exaggerated speeds.” Yes, Félix Donosti motivated you to train, whether at a basic or professional level regarding the world of coffee, do not hesitate to visit the website of Coffee Cooking Studio Choose the center and workshop of your choice, to begin a unique experience related to your favorite drink.

In the past we saw it as a bit distant to combine technology with coffee. But we are already in the 21st century and now it is possible, all thanks to some interesting mobile apps. They will teach you from the most famous recipes, finding the best bars and cafes in your city or discovering how much caffeine you can have in your body. If this seems attractive, you will be even more so to know that they are available for both devices IOS and Android, and many of them are even completely free! Therefore, there are no excuses not to download them. Let's not delay the matter any longer and discover which are those mobile apps that are causing something to talk about among the coffee community. We will tell you their functions and how useful they can be if you are a natural consumer solely and exclusively of whole bean and freshly ground coffee. How has technology infiltrated the coffee industry? The new generations of coffee growers see technology and social networks a great opportunity. In the case of coffee growers, they usually combine it with old productive practices and give a fresh air to the industry. One of the great allies has undoubtedly been social networks. The reason is that they promote themselves by attracting more consumers, either to try the coffee varieties or attract potential buyers. Basically, they are a tool that is here to stay. The 2.0 era has also served to provide better guidance to coffee producers, educating us on how this magnificent product is grown in other countries such as Colombia, Brazil, Ethiopia, Mexico, to name a few. Incapto Coffee also has its own networks in order to provide information of interest to lovers of this delicious drink. You can follow us on instagram, Facebook, Linkedin, Twitter and even our own Youtube channel. Most popular mobile coffee apps If you came this far it is because in addition to being a lover of good coffee, you are also interested in technology. So let us tell you that you came to the right place, as you will be very surprised. That said, we have compiled the best mobile apps about coffee, both for Android and IOS, with which you will learn curious facts and more about this delicious drink. Tastify It is an application designed by Sustainable Harvest Coffee Importers, a prestigious company in the world of specialty coffee, whose purpose is aimed especially at those interested in coffee tasting. Especially to professional cuppers, so they can share their evaluations related to a small sample of coffee. But how does it work? It is very simple, once the taster tastes the coffee based on the protocol of the Specialty Coffee Association (SCA) enter Tastify, adds that information to generate a wheel that reflects the flavors present. Another interesting fact about this app is that users can share information about the tasting and the wheels with the Tastify community. Users will also have the opportunity to view their old records of all the coffees they have tasted, with the aim of remembering the flavor profiles. The app is free and available in several languages, such as English, Spanish and Portuguese. Espresso Coffee Guide If you consider yourself a lover of a good espresso in the morning, surprise your loved ones with a latte or cappuccino then Espresso Coffee Guide, It will be wonderful for you. The reason is that in it you will find free and easy-to-follow recipes. On the other hand, the app, which is free, emerged in 2015 and is currently only available for Android devices, it shows illustrations and graphics, to provide better guidance to good coffee lovers on how their cup should look. 100 coffee recipes We continue in the trend of coffee recipes, this time we have one of the most popular mobile apps. In it we can come across simple preparations to recreate a simple cup, others that are more complex and even the user will also get the most original ones, an example of which is, El Diablo coffee, with spices, flamed and Jamaican with which you can feel like a real barista without leaving home. The application 100 coffee recipes, available for free and only for Android users, also has liquor-based preparations for that group that likes to give a special touch to their drink. Roastmaster Are you a professional roaster or are you just starting out in this area? Well Roastmaster It is the ideal mobile app for you. One of the things that makes it attractive is that it has a roadmap, from any profile in which you can track all types of number of reading curves. As well as temperature, humidity, pressure or the control of different scales. As if that were not enough, this application, which has a small cost, allows you to monitor, inspect or direct data in an intelligent analyzer. Expert and novice roasters will have the ease of saving any roast as a profile or simply creating a custom library, making it more useful. Among its other functions, “Roastmaster” offers its users an inventory to manage coffee stock, as well as visual diagrams of the sensory notes of each roasted profile. In short, it is an app that cannot be missing on any toaster's Smartphone, since it is available for both Android and IOS. Barista Coffee Dictionary With this application the user will be able to learn a little more about their favorite drink and the best of all is that it is completely free. This is a glossary of approximately 430 terms, where reference will be made to the cultivation, roasting, tasting, production process, grinding and preparation. It is recommended for audiences of all ages, from experts to beginners in the field. The app Barista Coffee Dictionary, it is only available for Android and completely free. Coffitivity This app has become very famous for emitting the characteristic sounds of a coffee shop, with the aim of exploiting the auditory creativity of users so that when they close their eyes they can feel in the place. The only thing missing Coffitivity is to recreate the smell and that's it. Its creators highlight that there are studies that confirm that the sounds of coffee shops work wonders to help users easily concentrate on their respective tasks. Technology has already been gradually empowering the coffee industry, in order to give it an innovative and positive air, thus involving consumers of all ages. In the case of these mobile apps, they have been quite useful for users from all over the world to have the opportunity to discover new coffee recipes and share their opinions as tasters. Source 6 mobile apps for coffee lovers

With the purpose of preserving the environment, hand in hand with our favorite drink, coffee, Incapto Coffee, has managed to cope with the coffee capsules. A project that became a reality and that has motivated companies such as Ecoadvisor. Who also have the desire to change the world with small gestures. We know that you are curious to know all those tasks that Ecoadvisor carries out, to contribute to the care of the planet. Something we learned from Paola, one of its representatives, who, together with her work team, will explain to us how they became promoters of a responsible lifestyle and consumption, with the environment. Do you want to know how they created Ecoadvisor? Or what function does it have? We invite you to read this interesting interview in which we will learn these and other details, where they will also reveal some tips to be responsible consumers and contribute to the conservation of the environment. How did this idea come about? We started with Ecoadvisor in the middle of quarantine. We took advantage of that moment of “break” to start our own business. Observing our environment, we saw how many people did not feel identified with ecology or, in short, with leading a more sustainable life since there was a very high lack of misinformation. At the same time, there were many beliefs that caring about the environment could only be from a very extreme point of view. In this way, we saw that there was a total void, especially among young people, and we wanted to convey that it is not necessary to be radical on the subject because with a little we do, we can all significantly change things. It's not about having perfect environmentalists, it's about having millions of people who make changes in their daily lives, because the effects are greater. What do you do exactly? We are content creators. We currently operate on practically all social networks, giving visibility to many companies that are taking measures to produce in a more sustainable way. Although we also talk about many other things such as tricks, tips or news on this whole topic. Our intention is to teach people that they do not have to make big changes to lead a more eco-friendly life, that there are millions of alternatives that allow you to continue your life and that adapt to your rhythm without having to radically change your habits. In short, we try to raise awareness among our public, help and, of course, give visibility to many companies that make incredible products while respecting the environment. Do you think that responsible consumption exists in Spain? Who would enter this group? We believe that responsible consumption is not currently being carried out. We are quite behind as a country in this sense, although it is true that each year the data is better, a sign that we are finally becoming aware. An environmentally responsible consumer is, first, one who cares about knowing what they buy or what impact their habits have. From here we enter into the choice, when a consumer decides which product to buy, paying attention to whether it has less polluting packaging. Your material is more respectful of the environment, the proximity and the way of producing it is more sustainable, you are being a responsible consumer. What impact do single-use items have on the environment? In Spain we consume an average of 3.8 billion plastic bottles, 1.5 billion coffee cups and about 5 billion plastic straws. Focusing on the topic of coffee. The majority of the Spanish population consumes coffee in capsule format, which leads to about 20,000 million plastic or aluminum capsules discarded each year. These types of disposable products cause a spectacular increase in waste, where the problem is focused on those that are made of plastic. And it is only in Europe around 10,000 tons of plastic They reach our seas every year. Could you explain to us what the Zero Waste movement means? The Zero Waste movement defends responsible consumption and the reuse of products to care for the environment, avoiding those that only have a single use and in this way, we manage to reduce waste. For you, which materials are sustainable and which are not? The most sustainable: especially recycled materials, followed by those such as organic cotton, bamboo or wood. The most harmful material is undoubtedly plastic, due to the long process it requires to disappear and the misuse we make of it when this material does not end up where it belongs but in rivers, seas and oceans, which is why we must reduce its use and recycle it correctly. What are those small gestures we could do to become better consumers? -Obviously consume coffee beans and avoid the consumption of encapsulated coffee. -Have a reusable water bottle and always carry it with us or have one in the car and another at work. -Bring your own take away cup and avoid using cardboard cups with plastic lids if we order coffee in the hospitality industry. -Always carry bags in the trunk, purse or backpack for when we go shopping. -Recycle at home and reduce as much as possible what you throw into the waste container. -Change your usual shampoo and conditioner for others whose format is in tablets. This may be optional. For many it is surely something obvious and they already do it. But if you start to change certain aspects you will be part of the change, since small actions yield great results. If you know someone who still doesn't dare, give them a reusable water bottle for their birthday, a coffee shell cup like the one we have in stock of accessories Incapto Coffee, a shopping bag or anything that helps reduce the amount of waste. Let's be part of the change! Thanks to the tips shared by Ecoadvisor.

The vast majority (if not all) cannot live without desserts. And there are also those who cannot resist unusual sweets, which are part of the menu of any restaurant. Since you're curious to try them because you haven't seen them before, right? An example of this is the raw cheesecake with the only difference that instead of including cheese, it has coffee, making it 100% vegan. In short, the perfect combination. When you try it, it leaves a pleasant sensation that will hardly go unnoticed and invites you to continue with the rest. It is a dessert that we can enjoy in the company of friends or, why not, alone. Since this is an unusual dessert, we have asked our friend for help Anna Mateo who is very popular for publishing her delicious recipes on her Instagram account @leckerandhealthy. To recreate this delicious raw coffee Cheesecake, in a simple, quick and hassle-free way. Who is Anna Mateo? Before getting into the matter, we would like to tell you who Anna Mateo is. She is an audiovisual communicator, with a great presence on social networks thanks to her talent for healthy cooking. If you thought that was all, you're wrong. It turns out that Anna also works as a photographer, videographer, community manager, graphic and web designer. Wow, this girl is an all-rounder and even more so when it comes to doing what she is passionate about and sharing it with her more than 35 thousand followers. As if that were not enough, she is a content creator for brands related to food, health and sports, and she also has an interesting Instagram profile called Lecker and Healthy, where she has a powerful number of followers. How was Lecker and Healthy born? After sharing their passion for cooking, Anna and her friend Carla decide to start this adventure at the beginning of 2018. After a few months after selecting the correct name and logo, her friend abandons the project. From that moment, Anna takes the reins and begins to share with people that eating healthy is not boring through incredible recipes. One of his great philosophies is not to be afraid of food, because eating is nourishing ourselves, not only body but also mind and soul. “Lecker box” to calm cravings in a healthy way If you now have a healthy lifestyle, to end the effects of confinement or if you follow a vegan diet, you will be able to satisfy that desire to eat sweets but with 100% healthy snacks, thanks to the popular lecker box his most recent project and which are now available on the Lecker and Healthy profile. In these boxes we can find both sweet and savory snacks, for example granola, spiced chickpeas, pesto rosso, carrot cake, vegan sobrasada, lecker infusion, energy balls, to name a few products. Is your mouth watering and you don't know where to get them? Don't worry, you can place your order directly on the Instagram page @leckerandhealthy and Anna Mateo will gladly assist you. Prepare your own Raw Coffee Cheesecake The moment you have been waiting for has arrived, recreate this delicious dessert from the comfort of your kitchen. It is important that you know that the raw coffee Cheesecake has three layers: The base, the cream and finally the toppings. That said, it's time to get to work. Ingredients -Dates (like dehydrated fruit everything sticks together) -Almonds -Oatmeal For the cream we will use: -Coconut oil -Coconut milk or vegetable drink -Melted cocoa -Coffee (one cup) -Cashews (Have previously soaked them for approximately eight hours or overnight) -Hot water Decoration -Cocoa powder -Grated chocolate -Coffee beans https://www.youtube.com/watch?v=YeG2J7nKbmo&t=2s&ab_channel=INCAPTO Preparation The first thing we must do is grind all the base ingredients. To do this, Anna recommends putting them in the grinder until they give us a sticky texture. When it is ready, we place it in the mold covering all the edges and it is approximately one finger high. Once the base is ready, we proceed to make the cream by grinding all the previously mentioned ingredients until we obtain a homogeneous mass and then putting it on the base. Now we take our preparation to the refrigerator, all night long. When it solidifies, that is, it has that creamy appearance that we are looking for, we can decorate it, unmold it to add the toppings, and that's it! Why should you prepare it? The raw coffee cheesecake is a raw vegan cake which means it does not need cooking. So it is ideal when we don't want to use the oven or we are simply not that expert when it comes to desserts. Anna explains that, as it is a cake that includes certain ingredients, it solidifies, causing it to stand on its own. In short, it is a dessert that will not go unnoticed due to its delicious flavor and the best of all is that it is 100% healthy. So, if you are on a healthy lifestyle plan, the raw coffee Cheesecake is the perfect option. Whether for a snack, sharing at coffee time and even for breakfast. As it is a slightly sweet dessert, we recommend accompanying it with a cup of Burundi coffee which you find in the catalog of Incapto Coffee. Are there other coffee desserts? There is a wide variety of coffee-based desserts, in fact, one of the most popular is the classic Tiramisu. Also added to the list are a delicious chocolate mousse with coffee, which surprises with that interesting mix of flavors that, to be honest, invites us to serve ourselves a couple more portions. But if you are one of those who prefer something less creamy, you can try the coffee cake, a fairly simple preparation to recreate and that goes very well at snack or breakfast time. Nor can we leave out the gypsy arm, the flan, torrijas and fruit empanadas, all of these with the star ingredient, coffee. We are sure that one is more delicious than the other and we can enjoy it alone or with the whole family. Coffee has become the ingredient in many desserts, as it gives it that special touch that we like so much. The raw coffee Cheesecake, presented to us by Anna Mateo, is one of the great favorites, because in addition to being healthy, it is exquisite and we can assure you that you will not stop preparing it this summer.

The coffee industry is quite broad, as are its production techniques. In fact, some of them are unknown to most consumers. An example of this are the micro and macro batches, widely used in most coffee fields and which have gained popularity in recent years. These allow the coffee to be processed depending on its variety, type of soil, altitude, ripening of the cherries and even the time of harvest. Experts in the area consider that this is beneficial after keep many elements intact like the taste. So far so good, but are these batches really different? How much can they influence production? There are many questions that come to light as the topic is investigated. Fortunately, the team of specialists at Incapto Coffee, will help you clear up your doubts throughout this article, with interesting data. What are micro lots? One of the main characteristics of micro lots is that they provide high quality coffees. According to, Coffee Shrub It is a batch that is produced separately, is based on moderate selection or is processed to give a special touch to the coffee. In short, they are unique with a flavor that leaves no one indifferent, difficult to find. An opinion that many experts tend to share. On the other hand, the micro lots They do not exceed 20 bags, you cannot deny that they are delicious but unfortunately they are not superior, in terms of quality, compared to the macros or community batches as they are also known. Micro lots have the ability to generate higher and more stable income, although at the same time they may carry certain risks. That is why producers must anticipate any eventuality; the ideal would be to work hand in hand with buyers to minimize and avoid large losses. Do they represent a risk to production? The simple act of harvesting specialty coffee, represents a lot of work, and this is doubled when making micro batches. But why is it so complicated? According to the co-founder of The Coffee Quest, Ronald Hommel, a producer must dedicate many hours to the administration of the procedure. At the same time, it details that the fermentation and drying periods are longer, monitoring the shade, temperature and other series of elements. All this, without overlooking that extra money will be needed, being an inconvenience for some farms. The producer will also closely monitor the ripening state of the coffee cherries, as well as the sugar levels at the time of harvest. All of this should give good results in the long term, however, this still represents an extra expense with possible hidden risks. As the experts of Incapto Coffee, the coffee industry is a business with an uncertain outlook. Since the slightest mistake could lead to large losses, but it could also be the opposite. That is why it is essential that both producers and buyers work together to achieve their objectives. Among the elements that could avoid certain risks with micro lots are: -Quality separation -Excellent logistics -Technical support -Have test batches -Data analysis -Taste coffee frequently Macro batches, are they a good idea? Nowadays, many buyers lean towards macro lots for several reasons, one of which is due to their availability and prices. Although micro lots can select high quality beans, this is not always guaranteed. Therefore, there are many farms that opt ​​for macro lots because they have to move a certain volume, in order to pay their costs. However, many of these fields also offer macro lots with quality coffees with more than 80 points on the scale of the Specialty Coffee Association (SCA). It is important to keep in mind that macro batches are not synonymous with poor quality, since some see it this way when considering that they are a “mixture.” Do they benefit communities? There are several collaborators such as Mitch Richmond, president of Volcafe Specialty in Indonesia, who go to the farms to monitor the crops where quality and detection of imperfections are mainly evaluated. This is an initiative that favors these communities made up of between 20 and 40 coffee growers, whose main income is coffee. These days are also used to give brief training, which generates more confidence among workers and collaborators. Thanks to this, those predominant varieties, those of the best quality, are selected to be subjected to tasting and then tested by buyers from various parts of the world. To date, great results have been achieved, helping these coffee growers to position themselves little by little in the market. Differences between macro and micro batches Despite being similar production techniques, they have certain differentiating characteristics. In the case of micro lots, they can represent large and small groups of producers. That is, where many of these farms have small plots of land or family gardens, such as the La Soledad community, where the Coffee from Mexico Chiapas José Luis Velázquez, available in stock Incapto Coffee. If you are dedicated to the coffee industry, the micro lot could be a fascinating option since it has high-quality, delicious and unique beans. Due to its excellent contribution to the drink, its availability is limited. Micro lots have sparked the interest of roasters, baristas and coffee fans for some time now. Now, macros are quickly identified because They represent the flavor of a region and a community of producers in particular.. Some of the most common notes in this type of beans are chocolate, cherry, floral or acidic. Although the macros and micro batches have some differences, what we want to achieve with both is a specialty, delicious and sustainable cup. Although it is true that they could represent risks in production, with good logistics, frequent tasting and other series of factors, the batches would pass all the tests. Source Micro Batch vs Macro Batch: What's the Difference?