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Spring has arrived, considered one of the most beautiful times of the year, because it is when we have the opportunity to see incredible colors in gardens and forests. Even birds as agile, charming and very vital as the blue hummingbird are abundant during these days. Yes, we know what you think. What are we doing talking about nature? It turns out that this has served as inspiration for our seasonal coffee, the Nicaragua Jinotega Colibrí Azul, in alliance with the cooperative Global Village.It is a delicious, natural and quality product, which fits perfectly for the spring-summer season of Incapto. Ideal to share during an afternoon with friends, family or alone, thanks to its notes of ripe cherry, vanilla, with acidity and medium body and with an aromatic touch of orange blossom.If this new coffee has caught your attention, then we invite you to continue reading to learn more about its qualities, as well as about the Nicaraguan cooperative Aldea Global, with which Incapto Coffee, decided to join forces and surprise grain lovers.Meet the Aldea Global cooperativeIn the product catalog Incapto Coffee, you will find coffees from various parts of the world. However, until recently we did not have one from a country as tropical as Nicaragua, such as Colibrí Azul coffee. This coffee is marketed by Aldea Global.The cooperative was founded in 1992, with only 22 small producers motivated by the need to promote organic products, friendly to the Environment, avoiding the use of agrochemicals. Always with the objective of improving the health of their families and stimulating the development of their communities.Currently, they have more than 13,000 small families of coffee farmers and coffee producers in the northern part of Nicaragua.The main objective of Aldea Global is the direct export of specialty coffees. That is why, in 2002, when one of its grains won the Cup of Excellence of Nicaragua, created the specialty coffee program. In case you don't know it, “the Cup of Excellence” is a competition where any coffee producer can enter if he or she believes that that year's harvest has been exceptional in terms of organoleptic characteristics. With this auction, small producers have had the opportunity to show their coffee, win and obtain very high premiums for it.Aldea Global's specialty coffee program focuses on developing direct relationships to achieve maximum traceability between producers, roasters and the consumer, who will finally enjoy the small miracle of having a good coffee at home.They offer their own certificates This cooperative has its own control system for good practices of those associated with the program. Cert Village. But who can get it? It is intended for its associates, so it is not necessary for any European or American certifier to go and control how they should do things.This program is carried out with the support of a group of promoters, many of whom are the children of some members of the cooperative. This group of young people have realized that marketing specialty coffees can bring good prosperity to them and their families. So they are in charge of training, providing advice and monitoring producers. Without overlooking that, they must verify that the producers comply with the 10 criteria related to sustainability on the farms.In short, having the certificate is essential to be able to include your coffee as a specialty coffee lot.What are those 10 principles? As we noted above, producers must comply with the 10 basic principles, with which they confirm that their farms meet the sustainability requirements and are the following: Registration system The farm must be subject to a comprehensive registration system, where the streams that pass through the place, the cultivated areas and the inhabited areas appear. They must also have records of signed payments to workers, as well as the activity carried out on the farm, such as whether fertilization is carried out. If the answer is affirmative, it must be indicated with what product, when it is done, and the amount used. The amount of coffee harvested and all expense invoices must also be detailed here. Likewise, each of the records, since they will help producers have a real photo of their farm, save and make better decisions. Traceability system This is the second requirement that must be met, which provides security that the coffee sold belongs completely to the farm and that they do not buy from third parties. In this record they must note when they plan to cut the coffee, make forecasts, then compare it with the final harvest and finally verify the harvested quantity with the marketed quantity.Traceability conditions during storage are very important, since this way the coffee remains in good condition.Farm waste To be certified, the property must be clean and tidy. Organic and inorganic waste must be separated and recycled and garbage cannot be burned. Ecosystem integrity At this point it includes the conservation of the forest and the mountains around the farm. River banks must be protected, as well as hunting of wild animals prohibited. Water treatment (waste and honey) In case you don't know, mead is the result of benefiting process of coffee, where coffee growers are responsible for extracting the mucilage that protects the fruit, either through the wet or dry method. At the end of the coffee fermentation stage, the water that remains contains the mucilage that has separated from the grain.Unfortunately, a bad practice, still very common in many farms in coffee-producing countries, consists of throwing water anywhere on the farm or in a nearby stream. Well, at this point it is certified that the farms do not contaminate the water of the rivers around them with coffee by-products. A super important point to preserve the Environment.Delimit areas It is extremely important that producers delimit the area between coffee cultivation and human activity on the farm. Job responsibility Here it is verified that there is no child hiring, since they have to have a record of the age of all workers. The payment documents must confirm that, at a minimum, the minimum wage established by law is paid, in addition to ensuring that they are not forced to work more than the stipulated hours. In addition, the farm must have a suggestion box where workers can communicate what they consider necessary. Of course, this requirement includes the obligation to respect human rights and ensure that there is no type of discrimination. Occupational risk policy The PPE Workers who need it must be given the necessary training for the correct use of fungicides. Store pesticides correctly They should be kept in a safe place. These must not be prohibited or harmful pesticides. Treatment of empty pesticide containers Empty pesticide containers should not be reused; it is advisable to throw them in the appropriate place. They cannot be lying around the property, much less within the reach of local people. Coffee growers who meet all these requirements and who are certified are able to sell their coffee at more competitive prices. The effort for good work is rewarded, as long as it is done in a sustainable and environmentally friendly way. Why try Colibri Azul coffee? As you can see, the Aldea Global cooperative ensures that all the farms with which it works meet the necessary requirements to market high-quality and specialty grains. In Incapto We subscribe 100% to these requirements and adopt them so that the rest of our green coffee suppliers comply with them.The Jinotega Blue Hummingbird Coffee from Nicaragua, is a limited edition coffee, with 85 points according to the protocol of the Specialty Coffee Association (SCA). It is great for those who enjoy a medium-bodied cup, with acidity and notes of ripe cherry, vanilla and a pleasant aroma of orange blossom, as well as its caramel sweetness. Characteristics of the spring season, which will make this experience even more delicious. Like the rest of our beans, Colibrí Azul is a coffee that, in addition to providing an exquisite cup, also stands out for being a complex and structured silky drink, ideal to enjoy alone.Include in the ranks of Incapto Coffee, quality and natural products is one of our objectives. Since with this, we would be enjoying specialty coffees, supporting the hard work of coffee-growing families, and thus motivating more consumers to join the Movement. Incapto and leaving aside contaminating products such as capsules.

From the beginning, Incapto Coffee has not stopped reaffirming its commitment to the coffee industry and the environment. Through the sale of high-quality coffee beans (which supports several coffee-growing families) and sustainable preparation methods such as super automatic coffee maker. That is why we have decided to add new members to continue with this sustainable work, after launching the coffee shell cups, and make this experience unique.We take the issue of recycling very seriously. Therefore, we have given life to the residue of coffee husks, including this very important accessory to our catalog. A product that for some time went from being discarded to becoming the main ingredient in many drinks around the world.With these magnificent cups, in addition to promoting the care of the Planet, you would also be promoting the circular economy, since you would be taking home a product of the highest quality. Do you find them interesting? Well, we invite you to continue reading to discover details about how they preserve the temperature of the coffee and what makes them so practical.Coffee shells. What are they and how are they obtained? As we have explained on several occasions, the husks are the dry layer that covers the coffee fruit (the bean). Nowadays, it is part of many drinks such as infusions. They are even ideal for those who prefer decaffeinated or caffeine-free drinks.Coffee husks, which are obtained by benefiting process, (when they are separated from the grain), were used from the beginning by communities in Yemen and Bolivia, a long time ago. But it was not until a few years ago that they became a novelty for Westerners.In fact, the Salvadoran Aida Betlle, was responsible for paying special attention to the potential of this product, after perceiving its pleasant aroma when they were exposed to the sun on his farm.Fortunately, more and more people decide to give the peels a chance by looking for a new use, such as fertilizer, drink or accessories such as cups. Something that was not done in the past, where it was only limited to its compost as organic matter.As a company dedicated to the coffee industry and defenders of environmental care, we firmly believe in reuse and making the most of the waste from each of the processes the coffee goes through. An example of this is giving new life to coffee grounds, which have various uses such as fertilizer or beauty treatment.Economy and recycling If we talk in economic terms, practically half of the weight of the harvest does not provide benefits to the coffee grower. And if we focus on environmental factors, in the event that there is malpractice on the part of coffee growers or cooperatives, these byproducts, in this case coffee husks, can end up in rivers or if they are dumped near processing plants, they can end up becoming a source of pollution by producing methane emissions.To be a little more precise, the production of coffee husks and mucilage contributes to 5 million tons of waste each year. Until now we were talking about waste in the countryside, but if we focus on the coffee drink there is also a high percentage of waste. That is, an espresso is roughly made up of 99% water and 1% of the solids of roasted and ground coffee that are soluble in water. 99% of coffee, which is not soluble, becomes waste that is normally thrown into the trash. If you use coffee beans or ground, you can throw this organic waste into the trash so that it reaches a composting plant and at least becomes compost. But in the case of drinking encapsulated coffee, apart from the ground waste, for each cup around 4 grams of aluminum or plastic waste will be generated. In this case it cannot be thrown into any recycling container, it must be specifically taken to a collection point. But don't be scared, it's not all bad news, because as pioneers in the industry and entrepreneurs committed to the environment and lovers of the circular economy, we don't stop looking for possible uses for by-products. And we have to say that the advances made so far demonstrate that these components have a high value for different sectors.What are coffee shell cups like? Although some people or companies include coffee peels as ingredients in drinks and infusions. In Incapto Coffee, we decided to give it a new use with the launch of beautiful and practical cups, perfect for enjoying a good coffee at any time of the day.These shell cups, pleated design are from the brand Huskee and they provide an innovative, durable and ecological concept for the reuse of organic waste, such as in this case coffee, a product that will be with us from beginning to end. Which makes this experience impossible to beat. Regarding the colors, two are currently available: charcoal and natural, which gives them a quite interesting and attractive touch.While its capabilities are found in Incapto Coffee from 180ml, 240ml and 360ml, adapting to all tastes and needs. So, if you know a coffee lover who is close to a birthday or simply want to give yourself something very useful, this will undoubtedly be the best option.Now, for each coffee consumer, at least 3 kilos of organic waste from coffee husks, per year. Which gives a total of 1.35 million tons per year, enough for the creation of many sustainable products, such as cups.What makes them so special? In addition to being a 100% sustainable product, shell cups are a product that brings together a series of qualities that are difficult to ignore and that we will reveal below:-They can be washed in the dishwasher without any risks, which is why they are long-lasting utensils. You can have it at home, but it also comes with a practical lid so you can take your hot coffee to work or to the gym.-Being quite resistant, they can also be put in the microwave without any problem-It is able to keep coffee hot for longer, which is great for the cold season.- They are quite comfortable to hold, even with the drink being very hot.-These cups are toxic free (BPA Free)-They are reusable-You can purchase them individually or in packs of 4, ideal for the whole family.-An excellent alternative to cutting down trees, because, when mixed with other materials, it makes it very similar to wood.Join the recycling initiative We live in difficult times, where staying healthy and taking care of the planet are one of the main purposes. However, each year it is reported that approximately 600 billion containers takeaways are found in landfills. But will there be a solution for this? Fortunately there is, to do this the first thing we have to do is change our mentality and help others do it, motivating them to use reusable and recycled products, such as shell cups. It goes without saying that, Incapto Coffee has a strong commitment to the Environment. Therefore, we reject single-use products such as coffee capsules, which are characterized by being highly polluting. This without overlooking the fact that they do not provide the same quality in terms of flavor and aroma as a cup based on freshly ground coffee beans. Although many companies claim that these can be recycled, the truth is that this only happens with a small percentage, making it undesirable. Shell cups are undoubtedly a utensil that we should consider having in our homes, workplaces, or even if you own a coffee shop, you could include them and integrate your clientele into this sustainable movement. They are ideal for enjoying coffee at its best, an experience that you can live alone or with your entire family.

Coffee consumption has existed for decades, to the point of becoming a tradition and the perfect excuse to meet with friends. But for some time now, the need to consume a delicious cup with clear characteristics has increased: grain, freshly ground and quality. Therefore, many have opted for coffee subscription, something that definitely makes fans of this drink happier. In Incapto CoffeeIn addition to offering coffees of different varieties, adapted for all palates, we also have this incredible option. It turns out that now you, a lover of freshly ground coffee, will be able to choose quantities, varieties and even adjust delivery times, through a custom-made, fast, flexible and uncomplicated procedure. Our coffee subscription is designed to please the needs of each coffee lover. Still not encouraged? Well, we invite you to continue reading to discover more details about this process, what benefits it brings and of course, the step by step of it. What is coffee subscription?Basically, it is the perfect option for those who really enjoy a delicious cup of coffee, in the morning or at any time of the day. Either in company or alone. In short, you cannot be without enjoying this drink. Motivating more people to join this initiative to which Incapto Coffee, did not hesitate for a second to join her.With this we intend to offer the customer the easiest, most comfortable and flexible way to enjoy good coffee at home, totally personalized and adapted to your needs and tastes. Since, sometimes we do not usually have the time necessary to make this purchase or we simply want a life without complications, it has arrived Incapto to help you.That's how simple it is to receive your coffee Incapto at the door of your house. An idea that becomes even more accurate during these times of pandemic, where avoiding travel is the healthiest thing.What makes the subscription Incapto ideal? Whenever we can, we always emphasize that in Incapto Coffee, we focus on offering specialty beans, with the highest scores, in accordance with what is established by the protocols of the Specialty Coffee Association (SCA). This without overlooking that, by purchasing any of our varieties, you would be part of responsible consumption, and at the same time, supporting small families of coffee growers and social projects.Therefore, those who decide to subscribe to coffee from Incapto, They will be able to do it without the help of a customer service agent. Because we have created an easy process with which you can have greater freedom when selecting your beans and frequency in a personalized way. At the same time, you can modify and adapt your subscription as many times as you want, which makes it much more flexible.If you decide on this service, you will be able to receive your package of freshly roasted coffee beans at the door of your house, just the way you like it. You have full control over your order.Among other benefits that our coffee subscription brings you, the frequent payment configuration stands out, cancel whenever you want and if your purchase is over 35 euros, shipping costs will be included. As you will see, it is an opportunity that is difficult to ignore, especially when you are a lover of a good cup.Step by step of subscription Incapto If you have reached this point, it is because you definitely cannot do without enjoying a good coffee every day, and receiving more than one variety of coffee (the one of your preference). Now, shortly we will tell you all the steps to follow to achieve a successful and hassle-free subscription. Step 1- Enter the website Incapto Coffee The first thing you should do is enter the portal. Incapto Coffee. Once there you must click on the 'subscription' option reflected in the top bar. If you already have a user, access your account with your email and password, so you can continue with the rest of the steps. If not, you will have to create a new personal account. Incapto, filling in all the data requested by the system. Step 2- Start with the subscription When you enter the subscription category, you will see that some of the benefits of this service appear, such as order customization. When you finish reading, at the top you will find a button that says 'Start', which you must press to start the process.Step 3- Design your coffee plan Here you will have the opportunity to create your plan according to your preferences, in three simple steps. It should be noted that the plan is flexible in all aspects, because you can modify the quantities, the type of coffee and delivery timings, as many times as you want, so that you never run out of your dose of caffeine.Step 4- Choose the subscription type At this point, two options will appear: make the subscription with the super automatic coffee maker or without it. Since this time we are only interested in coffee, we will only select the one that says 'I don't need a coffee maker'.Step 5- Indicate the frequency Subsequently, you will see the frequency at which you want to receive your grains, either quarterly or monthly. In Incapto Coffee, we always recommend opting for quarterly, since this way you will have a 10% discount, free shipping and convenience in receiving coffee. It is also the most eco-friendly option because you save on transportation and help the Environment. Step 6- Select the type of coffee Then you must indicate what types of coffees you want, you can choose as many as you want. You can also change the varieties in each shipment if you wish. To make it easier for you to choose, we made a small statistic that is the following: If you drink 1-2 coffees/day it would be 500 G per month or 1.5 KG per quarter. If you drink 3-4 coffees/day it would be 1 KG per month or 3 KG per quarter.Step 7- Time to pay When you finally complete all the previous steps, you will see that each of the subscription data will appear on the left side of the screen. From the plan to the type of coffee, along with the total purchase. You will also see the option to 'Add to cart'.When you press the button, a page will appear where you must enter your personal information (name, surname, zip code, address, payment method, to name a few) to bill your order and that's it. Your order will be completed and will be shipped soon.As you will see, the coffee subscription Incapto Coffee is a quick and easy procedure, where the user, in addition to having payment facilities and discounts, also has all the freedom to choose the varieties of their preference. Something that makes it quite attractive for those who really enjoy a good cup, care for the planet and support coffee growers and social causes.

Before coffee reaches our cups, it goes through a series of procedures, ranging from harvesting to the roast, this last being one of the most important steps. Since, because it is a physical - chemical process, it is capable of defining the quality of the drink and the preparation method. depending on the roasting curve, the grains begin to change their hue, they can even develop a variety of flavors. This is because the initial characteristics of the green beans are altered, starting with acidity, flavor balance and body. The latter will depend on both the roaster and the customer's preferences. There are many questions regarding the physical changes of the beans when they are roasted. That is why, through this article, we will provide all the necessary information and you can share it with your friends or future colleagues in the coffee world. Roasting, what exactly is it? When we put the last cherry on the cake or put cocoa powder in some of our drinks, we observed that they were final details to achieve a good result. The same thing happens with roasting, which is the main thing in determining the quality of the coffee. Of course, we cannot ignore factors such as altitude, origin, processing process, type of grinding, to name a few. Basically, roasting is carried out using roasting machines, capable of providing heat to the green beans and those shades that range from tan to a darker brown. When the coffee is subjected to this process, the organoleptic properties (the flavor, aroma, balance, to name a few) qualities that are part of a quality cup. It should be noted that this begins by drying the moisture of the grains, which is around 12%. Another interesting fact that cannot go unnoticed is that coffee gains 100% volume. This also reduces your weight between 12 and 20% and loses 10% of your caffeine level, as well as decreasing your acids and a small increase in fat. What physical changes do coffee beans undergo? As we pointed out a few paragraphs above, the beans change color during roasting, losing moisture and weight. They also expand and even double their volume. Shortly, we will explain in detail about each of the physical changes that are detected in the grains as a result of this process. Color change of coffee beans During the roasting process, coffee beans turn from green to yellow, from light to dark brown, and from darker brown to black. Normally, most roasters differentiate their roast level by color. However, there is no global consensus that defines or determines exactly the different degrees of roasting. For example, a light roast for us, it can be a means for others. To have a little more consistency, we have based ourselves on the definition used Scott Rao in his book, The Coffee Roaster's Companion, Although this does not mean that it is the only one, nor the best. In short, a light roast will have a more pronounced acidity and we can find more floral and fruity notes. The aroma will be more delicate, but will have less body than higher roasts. On the other hand, dark roasts develop smoky aromas, are more bitter and have charcoal notes. And if the roasts are too high, the flavors that will predominate will be burned, and in these phases the body of the coffee plummets. roasting levels In the roasting process we will define what we want to predominate before starting. This will be very different depending on whether we want the acidity, the body to stand out, or whether we want a point where most of the attributes are balanced. First grade roast According to what is defined by Scott Roa in his book, it is a Cinnamon or Cinnamon roast. Normally these are coffees that have been taken right at the beginning of the first crack. These types of roasts have high, even pungent acidity. The notes that will predominate are herbal, sometimes the flavor is very similar to that of peanut. As for the body, it turns out to be very light. These coffees lose less weight because they still have a relatively high percentage of moisture. There are very few roasters that offer this degree of roastingIn fact, we believe that the beans are not given enough time to develop their potential. Roast City In this case, the grains are removed towards the end of the first crack. This type of coffee has a high and bright acidity, but more balanced than in the previous state. If you know how to develop it well, the result will be a sweet, juicy cup, with aromas of fruits, flowers and a touch of caramel. Regarding the body, it will continue to be light. But if the roast is not done well, it would result in a coffee with herbal or even sour notes. We advise you that if they are well developed they can be good roasts for filter coffees, although this could be a topic of debate. If you look on the website of a local roaster store that offers light roast beans, it is usually this type. In Incapto Coffee, the degree of roasting we use for our beans is the Full City. Which consists of taking out the coffee just before the second crack begins. Let's say that this is one of the most balanced, since we achieve moderate acidity, the body is medium. As well as we also find notes of caramel and ripe fruit. Viennese roast Here the coffee is taken out right at the beginning of the second crack. Because, by that time the oils begin to migrate to the surface. The flavor of this type of roast is also caramelized. More bitter notes also appear and the body is at its maximum exponent. Let's say that this type of roast is one of the most common, but surely we begin to hide the maximum potential that a coffee can have. Well, the aromatic and gustatory components begin to degrade. Thanks to this, you can get an extraordinary and exceptional coffee, because it will be differentiated from the rest by its bitter touches and by having a lot of body. French roast It is when the grains are removed a little later. At this point, bittersweet and bitter flavors predominate, as well as notes of charcoal or smoke. If we talk about the body, it has surely already started to fall. At this point, it becomes quite difficult to notice the true personality of a coffee. Italian roast It is necessary to clarify that, in Italy, there is not one type of roasting produced. In fact, most Italian roasters brew coffee in medium roasts. However, it is still not well known why very high and oily roasts are known as Italian roast. In these roasts, the cellulose of the bean degrades a lot and this causes the coffee to go rancid quickly, because the oxidation process is accelerated. Well, as you might imagine, it has more burnt, smoke and charcoal notes. Even rancid notes, while the body is medium. Because it has declined more than in the previous case. What other changes can we observe during coffee roasting? In the roasting process, structural changes can also be observed. This is because steam and CO2 are generated, helping to increase the pressure inside the grain. This forces the grain structure to expand and grow. Well, when the grain can no longer grow, the cellulose cracks, releasing the steam and gases that have been generated inside. It is at this moment when the first crack noise occurs, similar to the one we hear when we make popcorn in the toaster. That same noise is what gives its name to this critical point of roasting. Light to medium roasts will be taken out between the first crack and before reaching the second. While the media, it will be from a little before the second crack, in fact a few seconds after. In the case of the second crack, what predominates in the expansion is the accumulation of C02, since the free moisture could evaporate before reaching the first crack. To give you an idea, take out the coffee 30 seconds before or after can make a substantial change in the outcome of the cup. Another important aspect is the development of the internal part of the grain. Let's say it's like cooking anything else. Depending on the process you do, you can leave it raw on the inside and burn it on the outside. Or simply cook inside and out very similar to the previous one. In order not to take advantage of the coffee's potential, it is advisable to leave it at its optimal point inside giving good development to the grain and removing it at the right time. As we said at the beginning, coffee loses weight, and depending on the type of roasting we do, as well as the initial humidity of the bean, between 12% and 25% of weight can be lost. This is what we consider the roast loss. Finally, due to the expansion that we have mentioned previously, during the first and second crack, coffee can grow between 150% and 190% of its initial size. This is a whole class on the physical changes of coffee beans during roasting. A procedure that if carried out perfectly we would have an exquisite drink, with which we could delight ourselves for hours and make the mornings the most pleasant time of the day.

Whenever we can, we remind consumers that the green coffee, It is nothing more than the seed that is inside the fruits that we get from the coffee plant. And once we open its fruit, we can see that there are two grains inside each cherry, looking at each other. We explain this valuable information from scratch the process that we know as grain to cup. Where the coffee is subjected to several stages that range from selection, roasting until finally reaching the palate. The coffee world is full of surprises and includes chemistry in almost everything. Well, if you try to prepare a coffee by grinding these types of seeds, you will notice that this will be the complete opposite of what you imagine as a conventional cup. That's when a big question arises: What is it composed of? In this article we will talk about each of the chemical compounds, which by nature are part of this small seed before undergoing the roasting process. So we invite you to continue reading and discover more about this. What is green coffee? It is that seed that is inside the coffee cherry, without having been roasted and the same one that has gained popularity in recent years. Depending on their origin, conservation and year of harvest, the colors of these beans will range from green, blue and brownish. A notable characteristic is that the green coffee infusion is known for its intense aroma and being bitterer than a traditional espresso. Qualities that are due to its chemical compounds and that continue to captivate many consumers around the world. When we prepare a cup of unroasted green beans, we can enjoy 100% of their properties. Experts in the field consider that green coffee is much healthier, while its consumption remains the same as that of a dark, roasted coffee. Learn about the chemistry of green coffee Before getting into the subject, it is necessary to point out that you have to know that there are countless studies on coffee. With the passage of time they have evolved and discovered new things. Some add to what is already known and others sometimes dismantle everything you thought you knew about coffee. On this occasion, we have decided to base ourselves on the book The coffee roasters Companion of Scott Rao, one of the world's roasting gurus. Here we can find content related to the chemistry of green coffee. Like the physical and chemical changes that beans can undergo when they are roasted, roasting machines. Basic and necessary concepts of how we can plan the roasting, variables and analyze the final result. As you will see, it is quite complete and works wonderfully for those who are taking their first steps in the coffee industry. On this occasion, we focus especially on the chemical compounds of a green coffee bean of the variety Arabic, because it is one of the most sought after by specialty consumers in the world. Now, as we indicated at the beginning, normally in the center of a coffee cherry there are two beans together. However, there is a type of grain called snail which is considered a malformation of the seed. The reason is that, in your case, it has not been separated into two and that is why there is only one kernel inside the cherry. But this does not mean that it is bad, since the main problem is that it is a grain of a different density and size than the rest and when roasted it behaves differently. Let's take an example, imagine that you are cooking and you put very thick pieces of potatoes and other thin ones. Surely one will be raw and the other will burn. Well, the same thing happens with snail grains. But if they are selected and only one batch is separated, it can even have a more intense flavor because all the chemical compounds are concentrated in a single grain. While a generic raw coffee bean, specifically an Arabica variety bean, we will notice that They are dense seeds, and are composed of half carbohydrates of different types and the other half is a mixture of water, proteins, lipids, acids and alkaloids. What are the main components of grain? If you are new to the coffee world or are simply a very curious consumer, and would like to learn more about beans, then you have come to the right place. Below, we will explain each of them and you will be able to identify them like an expert. Structure of green coffee Green coffee is a polysaccharide, that is, a matrix that contains approximately a million cells. Within this matrix, cellulose is covered by hundreds of chemical substances that the roasting process will transform into oils and soluble materials which will determine the flavor of the coffee. Once the grain is roasted, the cellulose is, in part, responsible for the aroma and providing viscosity to the drink. In short, it increases the perception of the body in the mouth. This factor is very important, because depending on the degree of roasting, the body will increase. But if the degree of roasting is too high and the cellulose is burned, the body's perception will plummet. In fact, part of that cellulose can also be burned when preparing coffee if the temperature of the water we use is very high. In summary, the structure of cellulose green coffee represents half the weight of the grain. Sugar in coffee beans In case you didn't know, the coffee beans contain sugar. To be exact, between 6 and 9% of its weight. Don't forget that we always talk about the Arabica species. What is known as the sucrose of the bean is what is responsible for contributing to the development of the famous acidity of coffee. Because, during the caramelization process that coffee undergoes during roasting, sucrose produces acetic acid. Lipids It is also known as the fat levels of coffee, which are mainly triglycerides. This represents around 16% of the weight of green coffee. Although they are insoluble in water, depending on how you prepare the coffee, it could contain more or less lipids. For example, to prepare an espresso we use metal filters since the holes are thicker than in paper filters. The lipids in the drink help retain the aroma and contribute to a greater coffee sensation in the mouth. A high lipid content is related to the quality of green coffee. However, it can also be a problem because they are beans that are more vulnerable to oxidation or becoming rancid after roasting and packaging. Green coffee proteins These represent between the 10 and 13% of the weight of green coffee. They react with other components during roasting and produce glycosylamines and melanoids which contribute to the bitter taste of coffee. As well as that brown tone and the aromas of toasting. Caffeine and trigonelline They are what are called alkaloids, and they represent 1% of the weight of green coffee and both are responsible for the bitterness and stimulating properties. On other occasions we have explained that the coffee plant, to protect itself from insects, produces caffeine, which is an incredible insecticide. As you already know, Arabica coffee grown at higher altitudes usually has lower caffeine percentages than those grown at lower altitudes. Because the risk of being attacked by insects is lower. It should be noted that climate change is another factor that is affecting coffee crops, and that the presence of insects or pests at higher altitudes is also changing. Regarding trigonelline, it is characterized by being the alkaloid that contributes the most to bitterness, and is also responsible for producing many aromatic compounds. Throughout the roasting process, it degrades and converted into niacin which belongs to the vitamin B group. Humidity Green coffee ideally has to have between 10% and 12% humidity. If it is lower, the color of the green coffee will be paler and it may be old or poorly stored. But if the humidity percentage is greater than 12%, there is a possibility that mold will form on the grains. This is a very important fact when roasting coffee, because depending on the percentage of humidity we will have to apply more or less heat during the process. organic acids This group is made up of citric, quinic, caffeic, malic, acetic, formic and chlorogenic acids. The sum of all represents between 7 and 10% of the weight of green coffee. Although chlorogenic is the one with the greatest presence, with 6 and 8% of the weight. This organic acid influences the acidity, astringency and bitterness of coffee. Gases and aromatic compounds As you may already know, volatile aromatic components are responsible for the aroma. Green coffee contains more 200 aromatic compounds but they provide very little odor. Most aromatic compounds are created during roasting. Studies have even identified more than 800 in roasted coffee. Learning everything about the chemical compounds in green coffee may be a bit complicated. But after having read this interesting article, it is now very likely that you have some more information and that which you will possibly put into practice if you dedicate yourself to the coffee world.

There are certain unions, which definitely work perfectly. For example, toast with jam or ice cream with syrups. However, there is one that has combined wonderfully for some time, it is the coffee and cycling. A dynamic duo that goes hand in hand, since they are capable of providing energy and balance to our body. But this is not all, because both are an excellent mix of healthy and fun. In turn, they allow you to improve concentration and prepare the body for intense activity. A complex but interesting relationship that has been forged over the years. Therefore, in this article we have decided to talk in detail about it and why it exists and what makes it so special. Thus, the motivation that has been awakened in more people both in the world of cycling and specialty coffee. How is this combination born?If we dust off the historical data a little, it will take us to the decade of the 60s and the end of the 70s. When Fabbrica Apparecchiature Elettromeccaniche e Affini (FAEMA) a major manufacturer of espresso machines, decides to sponsor the company's cycling team in an eponymous way. The Belgian cyclist Eddy Merckx participated in it.Most members of the cycling community consider Merckx to be the greatest of all time. Well, for those who don't know, the Belgian's professional career spanned 13 years, of which he could have earned a record of 11 Grand Tours. As we indicated, he was part of the FAEMA team for at least two years (1968-1970). Although previously, FAEMA had already sponsored other cycling teams. Merckx was undoubtedly the most prominent cyclist sponsored by a coffee company.Following this, the National Federation of Coffee Growers of Colombia (FNC/Fedecafe) In 1983 he decided to create a cycling group. A team that, in addition to having the presence of the Colombian cyclist Luis Herrera, also saw him become the winner of a Spanish Grand Tour for 1987.Throughout the 20th century, more renowned coffee companies such as Saeco (Italian machine manufacturer), Sagafredo coffee and the important American chain Jittery Joe's, continued with the initiative and sponsored more cycling teams. Indications that confirmed that coffee and cycling They were creating an important bond.The relationship was strengtheningAt first glance you could see that the union with Eddy Merckx was becoming stronger during the second half of the 20th century. This being more than the sponsorship of professional sports. Therefore, it was already common for coffee shops and espresso bars to offer cyclists a space so they could relax and socialize while they made their long journeys. There are even those who consider that this was a key piece of what is known as The coffee ride (pedaling and coffee in Spanish). It may be difficult to find the correct meaning of this phrase. However, for professional athletes and competitive cyclists, they consider it to be similar to a restorative trip. Where they free their body of toxins, after traveling a long and difficult path. There are those who see cycling as a kind of hobby. Much like when we meet up with friends and go to our favorite coffee shop and have a nice time.More cyclists are interested in coffeeEverything points to yes, because cycling has gained popularity for some years after being linked with fitness, health and well-being. But for some time now, specifically, since the pandemic began, it became more popular, since gyms around the world had to close to prevent the spread of Covid-19.The cafeterias are prepared to receive groups of experienced cyclists daily, and those amateurs who emerged as a result of the pandemic. The marketing director of Workshop Coffee in London, Richard Frazier, specifies that this will also depend on the space that the coffee shop has available. Which must be 100% safe, where cyclists can hook their bikes to special railings without worry.Now, Frazier recommends that larger cafes with an established community offer different and fresh options. For example, make a small bicycle route that ends at the coffee shop. This would undoubtedly further reinforce the close relationship between coffee and cycling.According to Bas van den Heuvel owner of Il Magistrale Cycling coffee, in Eindhoven, Netherlands, says cyclists are constantly looking to demonstrate their caffeine level on their bags. This is because they are very interested in the doses of energy that each cup of coffee offers.Do you have a coffee shop and want to take advantage of this?As you will see, the link between coffee and cycling is already consolidated. It even gets stronger as time goes by. So if you have a cafeteria and want to equip your establishment to welcome these pedal lovers, specialists invite you to include creative ideas to attract more groups. One of them, and to tell the truth it is very interesting, is to include a bicycle delivery service. Something that will not only demonstrate your commitment to environmental care, but also to the community. Since it would be a project led by cyclists. The trick is to get involved, as this will offer you more chances of your business not only emerging, but also helping you attract new cyclists and consumers. In short, the connection between coffee and cycling, It is unique and strong. Well, coffee is not only part of the new generations of cyclists, since many of them need a good dose of caffeine to continue pedaling on roads or mountain trails. Simply put, it is an essential part of your daily routine. A couple of cyclists told their experience to the Q-Grader Beatriz Mesas, after having tried some of the coffees from Incapto Coffee, in our Youtube channel. To which the athletes did not hesitate to applaud specialties such as coffee from Peru Cajamarca Jaén or that of Rwanda Koakaka flees. Athletes consider that each of these specialties, in addition to having different flavors, the Ethiopia Sidamo Nansebo It's one of his favorites right now. Consume grains with seal Incapto It made them realize that putting aside coffee capsules has been the best since in addition to saving money they also join the group of people who contribute to environmental care. Both worlds complement each other perfectly. In fact, it is a perfect opportunity for those cafes that are located near a cycling route, which if you know how to take advantage of, can give a plus to the premises. It is also great for those cyclists who want to combine their passion for pedals and coffee, giving a new twist to their two passions. Source: Exploring the relationship between coffee and cycling

The winter season has brought with it significant cold waves. Something that quickly motivated us to consume a chocolate or a drink in the morning. hotter coffee, with the purpose of keeping us air-conditioned. But did you know that freezing weather is capable of affecting the temperature of our cup? This sounds like a real horror movie. During this season of intense cold, the only thing we think about is a delicious cup of coffee. The same one that from one moment to the next, becomes an ice cold drink, perfect for summer days, if we don't drink it quickly because we are doing other things like breakfast or while we are getting ready to go out. Fortunately, we have the solution. With the help of the expert panel of Incapto Coffee, we will reveal to you the best basic and simple tricks to keep your coffee hotter these days. So we invite you to continue reading and discover each of them. Apply these tricks to keep your coffee hotterWe are completely sure that, on different occasions, you have wondered (and searched on the Internet) how it is possible to maintain the temperature of the coffee at low temperatures, and even more so if you prepare it in the super automatic coffee maker Incapto Coffee. A question that arises more frequently between the months of December and January, when the cold is increasingly intense. Now, I want to tell you that the temperature at which the coffee comes out will depend on the following factors:-The climate of the place where you have the coffee maker.-The temperature of the water in the machine's tank.-The temperature of the cup you are going to use is considered to be the one that has the most influence. For example, if you have just washed the cups with not very hot water, they may be at a temperature less than 20 °C. It also happens that if in the cupboard in the kitchen at home or on the shelf, where they can remain for several days, especially during the weeks when the cups have been so cold, they did not reach 15 °C, it is then that, if we take this cup, and just prepare a coffee with the machine just turned on, it will surely take a while for it to reach 50 °C.Pre-heat the cup How to do it? If you have the super-automatic coffee maker Incapto Coffee at home or from any other brand, and you know how to preheat the cup, don't worry!Well, if you have the automatic cleaning mode active, it is best to use the same water that is expelled during this process to preheat the cup. Otherwise, if you have it disabled it is as easy as using the hot water button, filling half a cup and then discarding the water once it has reached temperature. With this small action you will notice the big change in the temperature of the coffee.Normally, in ambient conditions of about 25 °C, the first coffee is around 65 °C. The second, already exceeds 70 °C and from the third onwards, it always remains around 77 °C-80 °C.Why should we be careful with the temperature? It turns out to be a somewhat complex topic. This is because, if we increase the temperature of the machine, after the second or third coffee, it could be higher and would end up burning the drink.That is, it would result in an extremely bitter coffee and the hotter it is, the more it would affect the body. Let's say that it burns the cellulose that is responsible for providing texture and body to the drink. This is why our experts do not advise that the coffee temperature be too high.An espresso can be called this way for various reasons. One because it is prepared expressly for you, and the other because it is made to give it a special touch for that precise moment. Therefore, it is ideal to make coffee and enjoy it instantly. Without entertaining much and even less in the winter season so that we have a hotter coffee.How they do it in cafes If you practice this at home, remember that the first thing you should do is preheat the cup. In the case of coffee shops, the cups are usually They are on top of the coffee maker so that they have an initial temperature of about 40 °C. Thus, when the coffee is poured, the temperature contrast is the minimum possible.When you visit a cafeteria, you will notice that it is common to see them placed downwards, there are even those who say it is so that dust does not enter. This is a mistake! Because our goal is to preheat the bottom of the cup. Being upside down, the only thing that will heat up will be the edge where we drink, something that will force us to wait to drink the coffee if we don't want to burn our lips. While we wait for this, the only thing that will happen is that the coffee ends up getting cold.If you own a coffee shop, or work in one, and they usually place the cups down, it is recommended that you turn around. Forget about dust, because if you rotate them and you have just cleaned them, try to put them behind. And you will see how none of them will have dust.If, over time, you notice that the machine prepares the coffee a little less hot each time, it may be due to limescale buildup. This is another reason, so it is super important to do the descaling process at least as often as the machine recommends.Delighting yourself with a hotter coffee every morning can be quite a challenge. But thanks to these wonderful tips, you will no longer experience that unpleasant feeling of finding yourself with a drink that is almost as cold as the weather, just a few minutes after preparing it. So before preparing a delicious cappuccino, latte, mocha or espresso, don't forget to preheat your cup, try to enjoy your coffee instantly and not exceed the temperature, so that your start to the day on these days where the cold abounds is much warmer.

It is no secret to anyone that coffee husks They have long conquered the world of specialty. This is because it is a product widely used as a base for other drinks, all thanks to its different properties. Without overlooking the different forms of preparation and varieties. More and more experts and amateurs continue to experiment with processing techniques. Its purpose will be to offer it to its clientele, if it has a coffee shop, or simply to surprise its closest circle with a product as wonderful as the husks. However, there are certain questions ranging from how to know if the shells are of quality, or what their optimal point is. Well, fortunately today we will help you discover it with a short class in which we will give you the key points to learn how to taste coffee husks. This way you can determine the flavor profiles, and even how you can include them in your drinks. What are coffee peels? It is that dry layer that covers the coffee fruit, the same one that was discarded in the past, today it is one of the ingredients of numerous drinks, including infusion. If you are one of those who always opts for decaffeinated or caffeine-free drinks, cascarillas are the best option. Regarding the infusion of coffee husks, is characterized by having a more intense flavor than grains. Specialists from the coffee growing union consider that the use of this product is a positive point for the Planet. The reason is that everything derived from coffee is used to the maximum, since this reduces waste and provides endless properties. How can we determine its quality? Now that you know what husks are, it's time to get into the matter. That is why we will give you some tricks to determine their quality, like an expert in the area. Check the condition of the shell This is one of the points that you must take into account. For those who don't know, coffee husks are divided into two factors: pulp and husk. When we talk about pulp, we are referring to a coffee that has been subjected to a pulping machine. Either for those grains processed in wash or honey. They are made up of somewhat larger pieces, similar to a whole piece of dried fruit. Regarding husk, we frequently see it in coffee that was processed naturally. Regarding its size, it is known for being very small pieces. In most cases, visual inspection is one of the most important points. But unfortunately, there is nothing concrete regarding standardization for shell processes. Because, on many occasions, we can get some with remains of branches, mold, leaves, insects such as larvae, to name a few. What characteristics does a good sample have? According to several specialists, the samples are in optimal conditions when the external part, whether husk or pulp, has no residue. These must be completely dry on contact. They must have a humidity between 5% and 8%. Another aspect to consider is based on color. Since, this indicates the level of maturity of the coffee cherry. For example, more ripe cherries will provide a deep flavor, with quite pronounced sugar levels. For the pulp, it is recommended that it have an intense red hue, approaching black. While the shell should have a more mahogany color. What happens to the parchment? There are many opinions regarding parchment in coffee peels. The reason is that, during the threshing process to which natural grains are subjected, the parchment and husk usually end up mixing. In fact, the parchment may stick to the hull or may be shaken, depending on the thresher. At first glance, we can see that it is a complicated procedure, and much more complicated when the time comes to separate them. But thanks to processors, we could forget about this, since they are in charge of doing a meticulous job. The parchment plays a very important role, because It is responsible for adding bitterness to the drink. There are those who like him for that. There are those who decide to eliminate the parchment before giving it or using it. Preparation is the key Once you've explored your coffee husks, check their texture and smell. The time has come to finally try it. To do this, we proceed to make two preparations. The first of them consists of using a tea bag, in a container with a ratio of 4%: 12 g of peels to 300 ml of boiling water. This being a standard proportion. Finally, we leave it to infuse for about 4 minutes and proceed to remove the bag. The second option requires a french press, with a ratio of 10%: 30 g of peels in 300 ml of boiling water at a temperature of 96°C (205°F). We let it infuse for 4 minutes. Remember to press firmly and proceed to serve in a ceramic cup. You know what's going through your head. Why are two preparations made? The reason is that with these different strengths, coffee husks can be used in different ways. Let's talk about flavor profiles The peels that come from natural coffees are characterized by having a mild, less acidic and sweet flavor. Numerous samples of cascarillas contain molasses, vanilla, cedar, and red berries. While the pulp, which is derived from washed grains or honey, can be easily identified by its bright acidity, and is quite strong. At the same time, we can perceive notes of watermelon, grape and clementine. Without overlooking that it has less sweetness. As you will see, at this point we will focus on evaluating based on flavor, aroma, sweetness, acidity and residual in the mouth. For that we start with 4% of the cup. After the infusion, it will provide aromatic compounds. Now try to put your nose to the cup and inhale deeply. Remember to do it very carefully to avoid burning yourself. This procedure you must repeat it about 4 or 5 times, something that will allow you to determine if you smell vanilla, red berries or molasses. Allow at least a minute to pass for the cup to cool, before taking the first sip of aeration. The first thing you'll notice is how it covers the inside of your mouth. A very important fact that you should consider is that those coffee cherries harvested at their maximum maturity are famous for containing pectin. Which makes them full and chewy. When you take the first sip your mind will have thousands of opinions. But the trick is to achieve a balance of acidity and sweetness, as well as being able to identify those flavors without a fairly bitter residual. Excessive bitterness, lack of depth and astringency are characteristic factors of coffee peels. We advise you to repeat the sips every minute, for the next five. As the drink cools, notes continue to appear. Knowing how to taste coffee peels is a technique that requires a lot of practice. It may sound impossible, but with all the tricks we have given you, we are sure that it will not take long for you to master this. Source How to Taste Shells & Assess Their Quality

We live in difficult times, in which every euro or cent counts. And more so, if it involves consuming a good cup of coffee. However, there are those who allow themselves to be influenced by advertising strategies and choose to consume the unsustainable and very expensive ones. coffee capsules. Fortunately, nothing is lost, since the solution lies in coffee beans. A product that, in addition to being natural, helps us save our money.Although it is more than proven how harmful coffee pods are for the environment, there are those who turn a deaf ear and continue defending their consumption. They even claim that they are cheaper than the same coffee beans.But what they don't know is that a premium brand capsule usually doesn't fall below the 0.40 and 0.50 euro cents. While with grains Incapto Coffee, we can lower this cost per cup by up to half. This without overlooking the fact that tasting freshly ground coffee means living a natural and sustainable experience.Perhaps you think that calculating how much an active consumer loses from coffee capsules per month and how much we manage to save by purchasing beans is quite a challenge. But, in Incapto Coffee, we have an incredible tool that, if you have not yet switched to natural, good and sustainable, will give you that little push that you need so much. Well, it's about our own savings calculator. Below we will explain how it works and how effective it is.Why are capsules more expensive? In addition to being a highly polluting product, coffee capsules are twice as expensive as beans. If we do the math, single-dose consumers could spend between 50 and 70 euros, in approximately 140 capsules, which is equivalent to almost one kg of coffee beans. While the kilo of coffee beans, in Incapto Coffee can cost between €23.95 or €29.95 and the best of all is that they are specialty beans, with more than 80 points according to the protocols of the Specialty Coffee Association (SCA). We also have coffees from €17.95 per kilo, such as Blend white label Although it is not a specialty because it has 77 points, it is capable of providing an incredibly delicious drink. In our catalog we have another coffee whose price is €19.95 (quite cheap for a specialty) it is the blend black label, ideal for those who prefer a cup of medium acidity, velvety body and dark chocolate base.If you are a loyal consumer of capsules, and you are still not convinced, allow us to take out the calculator again. As we pointed out above, a cup made of capsules costs between €0.40 and €0.50.But if we look closely, a cup with freshly ground coffee beans from Incapto Coffee, for example, from our Colombian coffee Risaralda El Vergel It costs €0.17. If you like a cup flavored with caramel, toffee, sweet flower and notes of red apple, like ours Honduras coffee Marcala Magnolia, costs €0.20. The numbers don't lie, grains, in addition to providing a quality drink with endless properties, are also cheaper and will allow us to save. How many cups does coffee beans provide? We already know that enjoying a cup of freshly ground coffee is one of the great pleasures in this life (and we will not tire of confirming it). But, have you ever thought about how many cups you can enjoy with one kg of coffee beans.We put it this way, if you use a kilo of any of our specialties such as, for example, coffees from Peru Jaén Cajamarca or the Decaffeinated Swiss Water Brazil They will provide a total of 140 cups. But if you only have 500 grams of any of these, the numbers are still good, since you can make 70 cups. In the case of capsules, the grams will always vary depending on the brand, but they range between 5 and 8 grams per cup. Which makes them unfeasible for the finances of many, since you pay more for so little.Switch to whole bean coffee! At some point have you asked yourself: How can I help care for the planet? OR How can I be a more responsible consumer? The answers may be right in front of you and you don't realize it yet. The key is to look for sustainable, natural products with which we can contribute to small communities of coffee growers.Let us be a little more direct. Putting aside coffee capsules may be a tough decision at first. This may be because you have already become accustomed to its practicality and its costs disguised as “economical”. But if you think about future generations and want to live a unique and irreplaceable coffee experience, coffee beans have these and many more characteristics. This without overlooking the fact that it is three times cheaper than single doses.As experts on the subject, we do not hesitate to promote the consumption of grains, because this is the only way to enjoy their organoleptic properties (aroma, balance, texture, flavor, among others). This without overlooking the incredible caramel-colored cream that adorns our drink.In summary, coffee beans, unlike capsules, are not harmful to the environment, and allow us to save at the same time.How to use the savings calculator Incapto? There are still people who do not believe that consuming coffee beans is synonymous with a quality drink and that in turn allows them to save their money. A theory that not only we say, but a large number of specialists confirm it. Now, in Incapto Coffee, we wanted to offer those unbelieving consumers that responsibly managing their money is possible. That is why, on our website we have a savings calculator, the perfect tool for those who are still consumers of capsules to compare how much they spend on them and how much they can save if they decide on grains. The dynamic consists of adding the consumption data in the fields that appear there and are divided as follows: Step 1 Here we are going to enter the amount of coffee we ingest. To do this, we are going to move the grain that appears there and indicate if we consume three, four or ten cups a day. Step 2 If you consume coffee capsules, in this section you must indicate the unit cost of each one. For example, €0.20 or €0.50. Step 3 In case you have a single-serve coffee maker in your kitchen, or are considering purchasing one, we invite you to indicate the price of the machine (or the estimate) in the same way as you did in the previous steps. Step 4 If you want to switch to movement Incapto Coffee, but you still don't know whether to buy ours super automatic coffee makers. You can calculate the savings by indicating whether you prefer it by subscription or free purchase. Once you have finished the previous steps, you are going to press the button Calculate your savings! The savings will be reflected there in euros, which is equivalent to what is produced when you prefer coffee beans instead of capsules, a time period of ten years. In the other box the recovery of the investment will appear, that is, the period of time you need to amortize the purchase of your coffee maker. As incredible as it may seem, from there you will confirm that switching to grain means saving.With this we have considered factors such as the price of the average cup of coffee Incapto of €0.15. As well as the useful life of the machine (10 years) and the consumption of the drink 365 days a year. The main objective of our calculator is to offer an approximate and indicative result on the great economic savings that comes with consuming coffee beans instead of the premium capsule.Remember that consuming coffee beans not only saves you and keeps your finances safe. This also makes you a responsible consumer, with which you contribute not only to the conservation of the planet, but you would also be supporting the hard work of coffee-growing families and social projects.

If we analyze it, until recently coffee shops did not have non-dairy alternatives. Fortunately, things have changed and most establishments have vegetable drinks (milks). However, one of them has become a fundamental ingredient for certain preparations, and that is: The oat drink. This product is leading the coffee industry. According to reports, in 2017 only 10 coffee shops in the United States included oat milk or drinks as a non-dairy product. Specifically the brand Oatly. In 2019, the numbers have skyrocketed and there were already 3,500 coffee shops throughout the country, this being quite a boom between consumers and baristas. But what made it so popular? Why do customers prefer it? How does he behave with coffee? We will answer these and other questions throughout this article, with the help of the team of specialists at Incapto Coffee. So, we invite you to continue reading and learn more about this incredible product. oat drink What is it and how is it produced? It is one of the best alternatives for those who are lactose intolerant or simply lead a vegan lifestyle. The oat drink, is characterized by its balanced, smooth flavor with a sweet touch. If we talk about its commercial production, this involves the harvest and transportation of the oats to the place where it will be processed. Once this process is finished, it is stored in huge sterilized silos. Subsequently, the oats are added with water and then beaten or mixed until a thick liquid consistency is achieved. They add enzymes to this mixture, which will accelerate the elimination of carbohydrates in the oats. This helps sweeten the product in a much more natural way. Once the previous process is completed, the mixture is filtered to remove the remains of any hard fiber, in order to obtain a softer and thicker liquid. What would be the real oat drink. It is possible to add some flavors or reinforce with vitamins and minerals, to increase its nutritional value. Finally, it is pasteurized, which means that it will have to be Subtly raise the temperature of the drink. What function does this have? Well, it will guarantee that the product is safe and at the same time, extends its useful life. Regarding storage, the liquid is placed in sterilized silos before being packaged and offered to the public. How does its consumption become popular? As incredible as it may seem, the oat drink has already been on the market for 20 years. The first to be marketed were Pacific Foods in the United States in 1996. And Oatly in the 90s in Sweden. If we know what you are wondering: Why did she become so famous many years later? Specialists attribute it to the new consumer behavior over the last decades, as well as rise of veganism. Both aspects are related to the popularity not only of the oat drink, but also other beverages of plant origin. It is no secret that the vegan lifestyle has spread throughout the world. Its objectives are based on promoting environmental care and a healthy lifestyle. In the UK, the vegan community had significant growth after going from 150,000 to 540,000. This is undoubtedly a clear example that most people want to be healthier and responsible consumers, which is why dairy alternatives are part of this change. In summary, one of the most notable points that gives a clearer vision of the increase in consumption of oat drink, is due to awareness regarding environmental conflicts. All of this, without overlooking the stimulation of sustainable consumption. The figures are increasingly satisfactory The statistics are quite accurate and positively reflect the consumption of the oat drink. Between 2017 and 2019 it increased by 71% in the United Kingdom. While in the United States, profits from the sale of this drink reached $29 million during 2019. In 2020, large chains such as Peet's Coffee, Dunkin Donuts and Starbucks shared with the world that they began to include oat drink in their respective menus. How does the oat drink with coffee? If you love a good cup of coffee, especially ones that are very foamy, but you lead a vegan lifestyle or are dairy intolerant. You don't have to worry, since you can continue enjoying a good cappuccino or latte, thanks to the oat drink, one of the best alternatives these days. It turns out that the oat drink It acts in a similar way as cow does with coffee. Because it is able to balance and give it that sweet touch, working wonderfully with those fruity and complex coffees. Thanks to its similarities with the cow's milk, this drink combines perfectly with others offered in coffee shops. For example, Oatly and Minor Figures launched canned milk-based drinks, ideal for making nitrogen lattes, chai lattes, iced mochas, to name a few. Now, the mixtures of oat drink for baristas typically work for cream and pour latte art. How to use it correctly? Those oat drinks that are prepared for professional use. That is to say, in coffee shops (the packaging indicates that they are a collection for baristas) it is usually creamed the same as cow's milk, and they can even make incredible art lattes. The manager of Joe Coffee Company, Eric Grimm, explains that the steam wand can be placed inside the jug, using the same position as when texturing cow's milk. In fact, the same steam temperature can be applied, which is approximately 55-65°C / 131-149°F. It should be noted that oat drink requires more air than regular milk, to stabilize the foam level as much as possible. This will achieve a softer texture, which will help maintain a better shape for longer. Attention, it is extremely important that you let it rest for about 40 seconds, before proceeding to pour it. This will make the texture of the drink much more balanced. Either because you want to experiment by trying a cappuccino with oat milk or you simply feel the need to change your lifestyle for a healthier one. And of course, for the conservation of the planet. This vegetable drink alternative is one of the most successful options for professionals in the field. In Incapto Coffee, we have a cappuccino maker ideal for heating oatmeal drink or any other, at a much lower temperature, being one of the most successful accessories for this type of preparations. On the other hand, when you go to the nearest coffee shop, don't forget to ask for oatmeal drink to be included in your coffee. So that you can make a comparison and determine which one best suits your preferences. Source Oat Milk: Why is it so popular in coffee shops?

A drink with centuries of history and traditions, are some of the main characteristics of the turkish coffee. This continues to be part of social gatherings, not only in its country of origin, but also in other parts of the world. But what makes it really special is that in addition to delighting millions of palates, it is used to accompany it with various delicacies, such as a piece of burma saree (a Turkish cake covered in syrup) making this experience incredibly pleasant. Turkish coffee, as it is also known, is a delicious coffee with a dark appearance and very fine grind. It uses a cezve coffee maker, which is a small saucepan or cup, tall and not very wide, whose material is brass, copper or ceramic. It has a long handle to facilitate the preparation of the drink, avoiding burns. This is an interesting cafe, and one that should be on our bucket list. We know that experimenting can be scary, and at the same time exciting. But we can assure you that this drink will meet all your expectations, and you could even prepare it from the comfort of your kitchen. Origins of Turkish coffee To date, it is not known exactly how this drink came about. However, historical data takes us to the 17th century, when the first coffee shops are installed in Istanbul, the most important city in Türkiye. In its beginnings it was known only as coffee (kahve, in the Turkish language). But in the eighties with the arrival of instant coffee, new generations began to call it Turkish coffee (Türk kahvesi). Name that continues to be maintained today. Although this drink is consumed in other countries in the Middle East, and in other nearby regions, such as Greece or Slovakia, Turkey continues to lead in its preparation. This is because they maintain traditional methods such as not filtering the coffee. Turkish coffee. What exactly is it? It is a delicious, potentially sweet, exquisite and dark coffee. Unlike the others, this one is consumed without filtering. As for the sugar, it is cooked together with the coffee, resulting in an intense and caramelized flavor. With the first sip you experience a pleasant thick sensation that runs down your throat. A fact that cannot be overlooked is that sugar must be impalpable or glaze, is characterized by being pulverized or ground to a powder consistency. As we pointed out above, it is very finely ground. They are usually left in the coffee, so that once they sit they can retain the heat. This without overlooking its wonderful surface, which is known for being quite firm and foamy. Because it is a drink with a lot of history and that continues to keep traditions intact, in 2013 it was declared by the UNESCO, like intangible cultural heritage of humanity. This drink is part of Turkish life. It is just as important as tea to the English. Where is it frequently consumed? You probably think that this drink is only prepared in Türkiye. But the truth is that it is also very common throughout the Middle East, and in the Balkan countries those that are located in the southern peninsula of Europe, Albania, Montenegro, Slovenia, Croatia, Romania, Serbia and Bosnia being some of them.If you visit any Armenian, Balkan or Turkish restaurant, anywhere in the world, you will see that this delicious coffee will appear on their drinks menu.It is to be expected that it is quite popular in Turkey, so if you ever visit this country, don't be surprised that they offer you a Turkish coffee everywhere you go, and even serve it to you without asking you. We advise you not to refuse a cup, since if they offer it to you it is a sign of hospitality, education and even refinement, aspects that usually characterize the majority of Turks.How to prepare a traditional Turkish coffee? There are a series of steps that we must follow rigorously, starting with grinding. This should be very fine than usual and this is because the drink will not be filtered as happens in other preparations. The most traditionalists usually grind their own beans in a copper manual grinder, something that requires a good amount of dedication to find the perfect point. The consistency is a light and soft powder. Surely you are wondering: what type of coffee can we use? The answer lies in Arabica beans. In Incapto Coffee you can find this variety specifically in our product catalog. Preparation Now, the first thing we must do is place 15 ml for each cup and proceed to heat over low heat. You have to put the required dose in the cezve, specifically 50 ml per cup, that is, the same amount used to make an espresso.Experts recommend using quality water, preferably mineral or filtered. Otherwise, we will not achieve a good result.You can add sugar to taste, it is important to mix it well so that it can dissolve. But if you prefer not to sweeten it, no problem, this will allow you to appreciate each of its properties much better.When the coffee is ready, let it sit for at least 5 minutes. So that the coffee grounds or erases as it is also known reach the bottom of the cup.There are other versions Like most preparations, there are traditional recipes and versions. In the case of Turkish coffee, exactly the same thing happens. There are those who prefer to recreate it in a less traditional way. That is why, shortly we will reveal to you which are the most popular. Turkish espresso For those drinks where the espresso flavor can be quite pronounced or mild, Turkish coffee becomes the ideal option. For this reason, we invite you to try the popular bonbon coffee. This is a Spanish drink that has been adapted for those who offer coffee of Thai origin. Once the bonbon coffee is prepared, condensed milk is gradually poured over a shot of espresso. The next step is to replace the espresso with Turkish coffee, to get a smooth and sweet cup. It even compensates for the temperature loss caused by milk. Turkish ice cream Definitely, this option is for those who like to experiment and be radical, looking for more complex things. On this occasion you can turn a completely traditional drink into Ice Cream! To do this, you need to be very generous when adding sugar to the coffee. When you're ready, pour over ice cream served in a milkshake glass. If you want to make it more attractive, you can add a layer of whipped cream around the edge (a complicated technique that requires patience), you can also add cocoa powder and now enjoy it. If you manage to make everything exquisite, by summer you won't want to go to the ice cream parlor. Turkish coffee is an easy preparation to recreate if we have the right utensils and the ideal grind. It is a drink that invites us to take risks and connect with other cultures. There are those who claim that it is the most delicious coffee they have ever tasted. So we invite you to discover new coffee proposals. Source Turkish coffee: What it is and how to prepare it

If you own a cafeteria, you know that the loss of ingredients or materials can be a hard blow to your pocket. Profits can be affected by a dropped cup, spilled coffee, sugar and even milk waste, the latter being one of the most frequent. As you know, in a cafeteria where drinks like cappuccino, latte or macchiatos are made, milk is one of the ingredients that cannot be missing. Of course, this without leaving aside the coffee. Being very attentive to the appropriate use of milk could reduce waste and avoid negative results in the establishment's accounting. Does your cafeteria waste a lot of milk? Or don't you know what strategies to implement? Well, don't worry, because thanks to the help of the team of specialists at Incapto Coffee will provide you with the best resources to avoid this type of situation. Why is milk waste so expensive? The loss of materials in any establishment can be quite damaging when we look at the costs. If you manage to attack this problem in time, you will be helping your coffee shop's finances and allowing you to use that money for other needs. For example, the acquisition of new ingredients or emergencies. Reducing waste not only plays a positive role economically, but also helps conserve the environment. And in how your clientele perceives your business. As a result of the pandemic caused by Covid-19, many food establishments have been affected. Since, by remaining closed to the public, this caused the waste of perishable food every day. A situation that caught the attention of the organization Dairy Farmers of America, one of the most prominent dairy cooperatives in the United States, since farmers were not exempt. It was estimated that the union would be discarding a total of 3.7 million gallons of milk, daily at the beginning of April 2020. That is, at the most critical point of the pandemic. The public joins responsible consumption A study published by the Capgemini Research Institute, revealed that only 79% of consumers were changing their preferences for ones that were more sustainable for the environment and for society. That is why experts recommend studying the issue of milk waste in your cafeteria, devising a good plan so that your customers continue coming and, in turn, attract the attention of others. If you do this, you will begin to notice that profits will begin to rise in the long term. This research details that those establishments that promote sustainability will have greater customer loyalty. Obtaining more income thanks to the message they seek to convey. Do you know how much milk you waste? Specialists assure that milk waste They occur for countless reasons., while the exact volume will always vary depending on the location. The coffee consultancy, which works in Hong Kong and China, Celia Wong, explains that milk waste will mainly depend on how many drinks contain this ingredient, as well as the size of the cups reflected on the menu, which means that more milk will be used. On the other hand, the Edinburgh University notes that approximately 16% of all milk produced is wasted. The Global Academy of Agriculture and Food Security (World Academy of Agriculture and Food Security) states that at least 116 million tons of dairy products, are discarded or discarded around the world annually. Even in countries with higher incomes such as the United Kingdom, consumers, distributors and sellers are blamed for the majority of this waste. If accidental spills or deterioration due to poor storage constantly occur in your cafeteria, they are not considered the main causes of milk loss. This is because specialists attribute it to the large quantities that are used when making a drink (lattes, macchiatos, among others) or simply not preparing it according to the consumer's demands. Causing the drink to be repeated and more milk to be consumed. Are climate changes another cause? With the arrival of winter, especially the very low temperatures caused this year by Storm Filomena, have encouraged many to consume hot drinks and the foamier the better. Apparently they seem to be the ideal option to combat the cold. That is why the owner of Caffeine Coffee, In San Diego, California, Andrew Benavides believes that milk waste is much more frequent during these seasons. This happens because a larger quantity is used so that when vaporizing it, a better result is obtained. While frozen drinks do not require large quantities of milk, due to the ice cubes that are added to the glass to provide freshness. If you have a coffee shop, and you want to have greater control regarding milk waste. Benavides, who has had success with this particular point, recommends paying more attention to the barista equipment and the tools used. Since you cannot rely on the same measurements that some baristas usually use. As well as being very alert about the amount of milk you order for the rest of the week. However, this last point could be an indication that would indicate how much you would be using. That is, if you notice that you order more and more than normal. Another expert in the field gives us a slightly simpler solution. Which consists of giving each of your workers a bucket to put the milk that was not used during the day. Thanks to this, he was able to realize that his cafeteria was losing around $15 worth of milk daily. Which is equivalent to $5,000 a year. Tips to avoid wasting milk When you finally identify how much milk you are throwing away in your cafeteria, then it's time to take action. To do this, we will give you some tips that you can apply and make your business more sustainable, without major financial losses. Have the right equipment on hand When preparing an espresso, the barista must measure and dose the exact amounts of ground coffee for a shot. The same goes for milk, if the correct equipment is used, the measurement will be perfect for each drink. But in case your cafeteria is in its first years, and the income is not so fluid, you can continue using your usual equipment and be guided by the measurement marks reflected on the jug. Several experts recommend that coffee shop owners purchase self-dosing devices. Thanks to this equipment, baristas have an easier time pouring the exact volume of milk, with the pre-established temperature and amount of foam. Celia Wong advises having a milk dispenser in establishments, however, this device must be connected directly to the refrigerator. Maintain good communication with your clients Those inexperienced customers generally do not know how they prefer their cup of coffee, and they do not even know the exact amounts of milk for a macchiato, latte, cappuccino or flat white. When the drink does not meet their expectations, they end up ordering another one, ending up wasting the milk that was used in the previous cup. In these types of cases, we invite you to communicate with the customer and help them resolve their confusion, indicating what ingredients make up their foaming coffee. There are also those who, in order to lead a healthier lifestyle, prefer vegetable drinks, such as almond, oat, soy or coconut. This could affect the coffee, if the correct one is not selected. For example, if the customer wants a latte you can use almond or soy milk. But, cashew and hemp milks have a neutral flavor, however, do not produce foam. Try to clarify all the customer's doubts, since this will leave your business in a very good place. Trained baristas Avoiding milk waste in your cafeteria will also depend on your team of baristas. We advise you to train each member, try to get them to worry about measuring the milk carefully minutes before heating it. It cannot be reheated repeatedly, something that not only damages its texture, but would also represent a danger to the consumer. This is because milk contains bacteria that thrive between 5 and 60 °C. Therefore, the milk left over in the jug would have to be discarded. A more cost-effective and viable way to train your baristas is that, instead of using milk in practice, they do it with water. To which later, you can add a few drops of liquid dish soap to learn about texturing and vaporization. Controlling the issue of milk waste in your cafeteria will not only give you a more sustainable image and take care of your future profits, as your clientele will see in you a person committed to their business and who knows how to take the reins of it with great commitment. Source How to reduce milk waste in your coffee shop

Every day, many of us look for an extra boost of energy, especially in the morning, when a cup of coffee becomes our main ally. Coffee is known for its caffeine content, a substance that helps us stay alert and full of vitality. According to a study published by the National Sleep Foundation, it was known that For our body to eliminate 50% of caffeine consumption, approximately 6 hours must pass.. However, caffeine is not only found in coffee; There are other drinks that can also provide us with that necessary push to face the day with energy.. In this article, we will explore these alternatives and answer questions about the impact of caffeine on our health. What is caffeine? Caffeine is a natural stimulant substance, Widely recognized for its ability to keep us alert and energized. It is not only found in coffee, but also in various plants where it acts as a natural insecticide to protect them from pests. Additionally, caffeine is known for its ability to suppress appetite and prevent sleep, making it the perfect ally for students and night workers. There are different varieties of coffee with varying levels of caffeine. For example, Robusta coffee contains between 2% and 3.5% caffeine, while Arabica coffee, softer and more popular, has among a 0.9% and 1.5%, making it ideal for decaffeination processes. How does caffeine act on your body? Caffeine is a natural alkaloid which acts as a powerful central nervous system stimulant. When consumed, caffeine blocks the action of adenosine, a neurotransmitter that promotes sleep, keeping us awake and alert. Furthermore, it has effects on metabolism, increasing the release of fatty acids from adipose tissues. Common sources of caffeine Although he coffee is the best known source of caffeine, this substance is also present in other drinks and foods such as tea, cola, chocolate and some energy drinks. Caffeine concentrations can vary significantly between these sources, offering different levels of stimulation. Is caffeine a drug? Myths and realities Surprisingly, caffeine is considered the drug most consumed worldwide. This does not mean that everyone depend on a cup of coffee to start the day; Caffeine is also found in other drinks, such as colas and energy drinks. But what does it really mean for caffeine to be a "drug"? caffeine belongs to the group of methylxanthines, compounds that, at a chemical level, are related to nucleic acids. Inside the body, we cannot synthesize caffeine, but depends on the methylation of xanthines, a process that occurs only in plants. These produce the three types of methylxanthines most consumed by humans: caffeine, theophylline (in tea) and theobromine (in cocoa). From a point of view scientist, caffeine is a trimethylxanthine, an alkaloid that has stimulant effects on the central nervous system. This explains why, in addition to being naturally present in products such as tea and chocolate, it is also added to many energy drinks, drugs and soft drinks to enhance their effects. Despite its wide availability, it is important to remember that, like any other psychoactive substance, caffeine can cause dependence if consumed in excess. Benefits and risks of coffee and caffeine consumption Coffee is the second most consumed beverage in the world and, beyond its caffeine content, it offers a series of health benefits. Recent studies have shown that The consumption of natural and freshly ground coffee can help prevent neurodegenerative diseases, promote weight loss, and act as an ally against type II diabetes, kidney stones, gout and liver diseases. These benefits come from more than 1,000 bioactive compounds present in coffee, such as diterpenes, chlorogenic acids and caffeine. However, caffeine consumption is not without risks. Some people may experience insomnia, anxiety, gastroesophageal reflux, heart palpitations and headaches. These symptoms may be more pronounced in individuals sensitive to caffeine. Additionally, for those looking to improve iron absorption, it is recommended to avoid consuming coffee with meals, as caffeine can interfere with this process. It is important know your body well and adjust your caffeine intake based on how it affects you. While the benefits of coffee are significant, it is crucial to be aware of the possible adverse effects and moderate your intake when necessary. Main drinks with high caffeine content After knowing what caffeine is, its functions and origin, it is time to discover other drinks that, like coffee, contain this powerful stimulant. These drinks not only keep us energized but are also part of our daily routines. cola soft drinks Cola soft drinks are some of the most consumed drinks in the world and contain caffeine among their main ingredients. A study of the International Coffee Organizationn shows that A 12-ounce (354 ml) can of cola can contain between 30 and 60 mg of caffeine.. Although the content is lower than that of coffee, it is still a significant source of this stimulant, so its consumption should be moderate. matcha tea Matcha tea is another drink rich in caffeine, but with unique characteristics. A cup of matcha tea contains approximately 25% less caffeine than a cup of coffee, making it a popular alternative for those looking for a milder stimulating effect. Additionally, the caffeine in matcha is released more slowly and steadily, avoiding sudden spikes that can cause nervousness or palpitations. matte tea Originally from Paraguay, mate tea is known for its antioxidant and energizing properties. Although it contains less caffeine than coffee, Its energizing effect is notable and comparable to that of energy drinks. Furthermore, mate tea is rich in vitamins and minerals, making it a healthy option for increasing energy without the side effects common to other sources of caffeine, according to a study by the University of the Republic of Uruguay. Energy drinks Energy drinks are widely known for their ability to fight fatigue and stay awake. These drinks usually contain higher caffeine levels than colas, which makes them effective but also potentially dangerous if consumed in excess. Side effects may include tachycardia, anxiety and nervousness, so moderate consumption is recommended. white tea White tea is another drink that, although less known, has a significant caffeine content. Depending on the type, a cup of white tea can contain between 15 and 70 mg of caffeineAccording to a study published by the Spanish Tea School Compared to other teas like green or black, white tea tends to have the highest caffeine content, making it a great choice for the morning if you're looking for a mild, less intense pick-me-up than coffee. Comparison of caffeine between the main drinks When we compare the aforementioned drinks with coffee, we observe that the caffeine content varies considerably. - cola soft drinks (33 cl can): 30-60 mg of caffeine. - matcha tea (240 ml cup): Approximately 50-70 mg of caffeine, 25% less than a cup of coffee. - matte tea (240 ml cup): 30-50 mg of caffeine, less than coffee, but with similar energizing effects. - Energy drinks (250 ml can): 80-100 mg of caffeine, higher than cola soft drinks. - white tea (240 ml cup): 15-70 mg of caffeine, depending on type. What is the best option for you? In general, beverages high in caffeine, especially those derived from natural sources such as Tea and coffee can be consumed safely and in moderation.. However, it is important to note that cola and energy drinks, due to its high levels of caffeine and other additives, should be consumed with greater caution to avoid side effects on the nervous system. We recommend that you read our post on how much caffeine you should drink per day at most, to be able to control better. As for coffee, opt for our natural coffee beans, prepared with our superautomatic machines, it is an excellent choice to enjoy all its benefits. Plus, our subscription model ensures you never run out of coffee, offering you a convenient, quality experience. Subscribe now to coffee Incapto! Source: Drinks you didn't know have caffeine

Most people love to start their day with a delicious cup of coffee. In many cases it can be a strong espresso, a cappuccino or even a latte. So far, everything is going well with this morning ritual. But you will be shocked when we tell you that many now prefer the coffee with butter What a mix! This unappetizing recipe that is known as bulletproof coffee, arises in the United States. Its creator Dave Asprey, who is a Silicon Valley entrepreneur, has traveled around the world, searching for the best techniques to find the best alternatives to improve our body and mind, through the now known Keto diet. At the same time, he is a faithful promoter that breakfast should include coffee with butter. An idea that invaded his head after a trip he made to Tibet, and he tried yak butter tea. https://youtu.be/G10hMh1TLsk Just as there are those who claim that it is an excellent formula to replace sweeteners and some other health benefits. On the other side of the scale are those who claim that it is a terrible mix. As you will see, there are many questions regarding this recipe. That is why the team Incapto Coffee, we have decided to investigate further to answer all the questions surrounding coffee with butter. How is coffee with butter born? Coffee with butter became a trend during the 2000s after becoming a trend in the fitness lifestyle. However, this idea of mixing coffee and butter It is more than a thousand years old. The first evidence that emerges from this falls on coffee grounds, after being analyzed, experts discovered that they were consumed with clarified butter, in 9th century Ethiopia. Specialists in the matter assure that adding fat to coffee, it's not something new. Well, Ethiopians and Tibetans used to drink yak milk coffee (a tea) long before it became popular these days. In fact, farmers in Tibet consume a drink called po cha, made from fermented black tea and yak butter. It is known that in countries such as Vietnam, Singapore and northern Japan, they continue to consume traditional variations of tea and coffee with butter. What is butter coffee? It is a drink with high levels of calories and fat, and free of carbohydrates (if not sweetened). That is why it is recommended to consume it in the morning, during breakfast, especially for those who follow a low-carbohydrate, high-fat diet. This type of diet is also known as ketogenic. Its promoters claim that coffee with butter is capable of providing sustained energy to support an exercise routine, and at the same time, it is ideal for improving concentration. For the owner and director of Dark City Foundry, in Melbourne (Australia) Anita Brodian, highlights that the flavor of coffee with butter is smooth and creamy. Brodian confesses that he has been consuming this drink every morning for a long time. He considers that this has helped him with satiety since he starts the day with an intense exercise routine. Although she does not eat breakfast before training, she feels satisfied with the drink. In short, coffee with butter is considered an energy drink, ideal for those who have a healthy lifestyle. On the other hand, Robert Chohan, founder of Kopi House, a major coffee chain located in London, specializes in offering Nanyang coffee from Singapore. Chohan, notes that they sell a traditional Singaporean butter coffee, called Nanyang Kopi. In Spanish it means southern ocean coffee. A drink that became very famous in 1930, when workers used to consume it frequently because they considered it a quick and economical breakfast. This preparation is now very popular among tourists visiting the country, especially Westerners, who are looking for new coffee alternatives. The recipe involves pouring layers of sweetened condensed milk into a cup. It is then topped with a base or concentrate of freshly made Nanyang Kopi (usually an intensely flavored Robusta). Subsequently, add a little water to soften the coffee, and finally, a slice of unsalted butter, which is allowed to float on top until it dissolves. It is characterized by being a delicious, creamy drink, with chocolatey notes, and intense. Prepare your coffee with butter like an expert As you will see, more and more people are beginning to replace milk with butter in their respective coffees. And if this has piqued your curiosity, we will help you prepare this drink at home in a quick and simple way. The founder of Kopi House indicates that there are different ways to prepare coffee with butter, something that will vary depending on where in the world you are. The expert explains that this recipe normally involves mixing or beating butter into concentrated filtered coffee. Because, for those who don't know, butter is an emulsion of water and oil. Therefore, it can be easily stirred or integrated into the coffee, so that the oils do not disperse and rise to the surface of the drink. When prepared in this way, the result is a coffee with butter, thick and foamy, even reminiscent of one with milk. Basically, the trick is to mix both ingredients very well. If stirring it with a spoon is annoying and the result is not what you expected, don't worry, you can use a blender or cocktail shaker. This is intended to dilute the fat as much as possible. How will we know it's ready? You should make sure that the drink has a lighter color and looks silky, when this happens you can pour yourself a cup. Opt for other butters and oils You can give a personal touch to your recipe. Some experts recommend replacing the butter with pure coconut oil or cream. This results in a drink very similar to “bulletproof coffee.” The only difference is that this version includes unsalted butter and MCT oil (medium chain triglycerides) an ingredient widely used in drinks such as smoothies or salad dressings. Anita Brodian revealed that at Dark City Foundry, they usually offer a 100% vegan butter coffee. Instead they use cocoa butter, ideal for those consumers who avoid dairy products. They also add soy lecithin, which is an organic substance mostly found in the membranes of plant and animal cells. It is capable of improving our blood lipid profile and helps fight bad cholesterol. In this coffee shop they use it as an emulsifier to prevent the cocoa butter and oil from separating. Some consumers prefer to make butter coffee from home, because this works as a supplement before starting their day of exercise. Drinking these types of preparations should be done with great caution, using the appropriate materials and the correct diet. We recommend that you visit a nutritionist before venturing into any type of diet, in this case ketogenic. Source Butter coffee: What is it and why is it usually drunk?

It is very likely that in recent times you have heard about the coffee husks. The same ones that were discarded in the past, because they did not find a place for them, in the world of the specialty. And now, the story has taken a 90-degree turn, since, in addition to being a popular product, it also works as a base for countless drinks. More and more people are investigating various processing techniques. As well as discovering its properties, preparation methods, mixtures, varieties, to name a few. In short, it has become an indispensable product within the coffee growing industry. Of course, this without leaving aside everyone's favorite, coffee. If you have reached this point, it is because you are curious to know more about coffee peels. Starting with what they really mean and what they have seen in them to make them so popular, not only in specialty coffee shops, but also in various parts of the world. Know its history Although some think that this is a novelty, what they don't know is that it all started many years ago in Yemen and Bolivia. However, it is something completely new in the Western world. If we have to thank someone, for giving value to the shells it would be Aida Betlle. She, more than a decade ago, after discovering her strong floral smell, while walking near where they had them exposed to the sun, when he realized what it was, he made the decision to taste them. To do this, the Salvadoran woman, who owns a farm in her native country, proceeded to collect them and immerse them in hot water, resulting in a drink with a peculiar but pleasant flavor. When faced with that treasure, he immediately decides to share it with his most adventurous roasters. What are coffee peels? Coffee husks are nothing more than the dried husk that covers the coffee fruit. They are characterized by containing low levels of caffeine, while their flavor turns out to be more intense than that of grains. This is going great for producers, consumers and even for the planet, because it is 100% waste-free and also has incredible properties.But what happens when it is not used to make an infusion? Well, the good thing is that they do not end up in the landfill, but rather, they find another use for it and that is to function as fertilizer. They are also discarded, in waterwaysAlthough they do this thinking that they will not affect the waterways, the reality is that they end up dirtying these rivers in a certain way. Because it is not part of a conservation technique. But in the face of high levels of coffee production, husk waste becomes an inefficiency in agriculture.In relation to its flavor, in addition to being quite intense, it turns out to be exquisite. Among its benefits, it stands out for being an excellent antioxidant. In short, coffee growers see in the coffee husks, a new and interesting way to generate extra income.What is the most difficult thing to be able to market it? Convince the public that it is a quality, natural, contaminant-free and delicious product. The important thing is to highlight all its positive aspects, so that the first impression is more than correct. Getting it may be quite a challenge, but it will never cease to be one of the most sustainable options derived from coffee.Are cascara and coffee completely different?Although husk is a byproduct of coffee, both are completely different. This is because the notes we detect in an infusion made from peels are very different from those we find in a cup of coffee.Let's explain it better. In the husks we get fruity flavors. There are those who compare its flavor to that of red fruits. While the coffee can vary, since sometimes we get cups with chocolate notes, others citrus and others floral.What benefits does it provide?Although it is becoming one of the most consumed products, its extensive list of benefits continues to be investigated. But this does not mean that we still do not know some, in fact, as we detailed a few paragraphs above, coffee peels are an excellent load of antioxidants for our body. As it comes from the same coffee plant, and covers the fruit of said plant, it can be said that its properties are similar to those of coffee. That is, it is an ally when it comes to losing weight, preventing neurodegenerative diseases, reducing the risk of suffering from diabetes, and containing essential nutrients, to name a few. If you are one of those looking for decaffeinated coffee, the peels can be the perfect substitute due to their low levels of caffeine.How are coffee peels consumed?In countries like Yemen, Ethiopia and Bolivia, the drink made from coffee peel is quite common. Surely you will wonder, is it prepared the same in each country? The answer is no, since each region has a different way of consuming it.For example in Yemen, specifically in Qishr, husk is often mixed with a lot of sugar and ginger. On some occasions they even add cinnamon. They are quite popular, because they turn out to be very economical. In Ethiopia, they have a different way of preparing them, since they proceed to lightly toast a part of the outside of the cherry. Which later takes on a deep crimson hue, approaching black. They mix the ingredients (water and husk) in equal parts, resulting in a dark drink with a very subtle flavor.In Latin America, the drink extracted from the peels provides a fruity flavor, which leaves a pleasant sensation in the mouth. In fact, they sometimes call it the poor man's cafe. We are going to move to Bolivia, where this preparation is known as Sultana tea, whose preparation is based on lightly toasting part of the husk. They usually mix it with sugar and essences such as cinnamon.Prepare your own peels at homeIf you have reached this point, it is because you want to learn how to prepare this delicious and healthy drink, without leaving home. So shortly we will tell you how to do it in the simplest and fastest way. The first thing we must do is add at least 11 grams of coffee peels in a cup. Then pour 350 ml of boiling water. You can also add a little cinnamon to your infusion, to give it a special touch. Finally, let the drink rest for approximately 4 minutes, and remove the remains of the peels (this is optional) and voila, the time has come to enjoy this wonderful drink. As you will see, coffee and its derivatives will continue to be incredible products not only for our health, but also for the environment. Sources Coffee Husk: Uses, Process and Characteristics (2021)

In these times where we stay at home more, we want to recreate all kinds of recipes that we may like. Especially if you are a coffee lover and feel the need to make preparations that go beyond a simple espresso with milk. Well, now you can try it with more foamy drinks and with different layers (very popular by the way). That is why we wanted to bring you a recipe with these qualities and it is about the marocchino coffee, so that you fall in love with your palate in seconds. This exquisite coffee of Italian origin, contains several layers, one of them is cocoa powder, the other is espresso and finally a milk foam. Normally, it is served in a small glass glass. In fact, if we close our eyes while we taste it, it will immediately take us to other similar drinks such as, for example, the mocha. Did your mouth water? If so, we invite you to continue reading and discover details related to its origins, its popularity and of course, the original recipe for this wonderful coffee, which we are very sure you would like to prepare right now. History of Marocchino The birth of this drink took place in the mid-20th century, a preparation that became part of the list of preferences of the Italian population. The same one that for centuries has tasted coffees similar to the marocchino. Throughout coffee history, some coffees have emerged whose ingredients are quite similar. The first of them arose in the 18th century, and it is an exquisite drink whose ingredients were: a concentrated and dense espresso, chocolate and milk cream, called Bavaresa. This was served in a large round glass. But this is not all, in the 19th century, in Turin, another very similar drink was born that was named bicerin. Its ingredients also included espresso coffee, chocolate and milk. Now, the coffee marocchino It appears some time later, specifically after World War II. And it used to be prepared with a bicerin base. His birth took place in Bar Carpano in Alessandria, Piedmont, located about 90 kilometers from Turin, this being the capital of the region. Where does the word 'marocchino' come from? There is a lot of curiosity regarding this point. It turns out that 'marocchino' is the Italian term for the word 'Moroccan', in reference to where the renowned hat brand Borsalino, bought the leather, with which he managed to make Hollywood stars fall in love with him in the 40s and 50s. It should be noted that each hat had a strip of brown leather inside, called marocchino. The workers and customers of the Borsalino factory frequented the Carpano Bar, because it was quite close. Therefore, the baristas of that place, upon seeing this, decided to name the coffee Marocchino, because of the brown leather strip, a color that reminded them of the layer of cocoa that was sprinkled on the drink. Where can we enjoy a good marocchino? As it is a coffee with an Italian seal, it is very normal that we get it in almost all coffee shops in that country. However, the Italian barista champion in 2017 and runner-up in 2019, Francesco Masciullo, assures that the name could vary depending on the region and recommends finding out what it is called in that place in order to order it and not take risks. He is also the administrator and main barista of Ditta Artigianale, a specialty coffee chain in Florence, details that the marocchino It is known in Southern Italy as espresso. But if you go to the North, and ask for a espresso baristas may look at you as crazy, because they won't know what you're about. Learn to prepare it Well, since you now know all the historical data of this delicious drink, the most anticipated moment has arrived: Knowing its recipe. So if you have reached this point, it is because you are interested in recreating it and not only surprising your palate but also that of your loved ones. A fact that you cannot ignore when preparing a coffee marocchino, is its impeccable preparation and presentation. This being the differentiating factor between other drinks made with espresso and chocolate. Francesco Masciullo reveals that another of the great secrets is based on size. Because the original recipe highlights that you need a 60ml glass. Very similar to the one used for espresso in vetro (espresso in a glass). Preparation The expert details that to make coffee marocchino, we must start preparing a espresso shot, simple to work as a base. We have to try to cover it with a layer of cocoa powder, and then add a layer of foam or cream. Finally, a layer of sprinkled cocoa. Usually to this coffee no sugar is addedHowever, this will depend on each person's tastes, as well as the type and flavor of cocoa powder used. In turn, Francesco highlights that the amount of cocoa powder and the consistency of the milk or cream will depend on the barista. As long as a fairly balanced result is achieved. Some recipes of marocchino coffee, point out that you can add a shot of ristretto, which will give you a more intense espresso. Regarding the last layer of the drink, composed of sprinkled cocoa, it can be changed by hazelnut cream or melted chocolate, to make it a little more attractive. In fact, it could be placed around the edge of the glass, since it does not necessarily have to be another layer. Mocha vs Marocchino Are they really different? Although he moracchino and the mocha have the same ingredients, they are completely different drinks. We have several pieces of information that prove this and we will share them below: The mocha was created and became popular some time after the Marocchino came out, and it is larger in size The coffee moracchino has little volume. It has two layers of cocoa powder, something that gives it a thick flavor that is difficult to match, because it combines with the flavor of espresso. Making it completely different from mocha and other similar drinks. In the case of mocha, has two shots of espresso, chocolate syrup, as well as drinking chocolate and cocoa chips, instead of adding powder or hazelnut cream. While milk should be textured rather than foam or cream. In short, coffee marocchino It is a drink that has become very popular for its exquisite flavor, which ranges from intense to sweet. This is undoubtedly the perfect option for those who lean towards chocolatey, creamy and thick coffees. It is one of the best ways to enjoy a good cup alone or in the company of your friends. But if you haven't had the privilege of tasting, we invite you to order one the next time you go to a coffee shop. In Incapto We have quality coffee beans that we recommend you try with our offer of coffee bean coffee makers. Source: What is Marocchino coffee?

As a company dedicated to the coffee industry, we have wanted to expand 100% in terms of products. That is why we have decided to include in our catalog some ingredients that will be able to give your cocktail or coffee shake that sweet and special touch that you are looking for. Well, they are about the syrups Incapto Coffee, and we can assure that you will look like a professional barista in front of your loved ones.Our syrups are characterized by being 100% natural, vegan, gluten-free, without preservatives or colorings and with a natural aroma. In fact, they are a superfood and are made from carob which is a pod-shaped fruit, reddish black in color, with a sugary pulp, native to Asia. As if that were not enough, it is excellent for health, since it contains mucilage (soluble fiber). It provides 50% energy, natural sugar, and 10% protein. It is also considered an excellent expectorant, since it is capable of cleaning the respiratory tract and is a great ally for the treatment of asthma and laryngitis. So if you want to know more about the syrups Incapto Coffee, we invite you to continue reading. Not only will we reveal its characteristics and ingredients, we will also teach you how you can use them in each of your recipes, so that you become an expert without having to leave home.What are syrups? Surely, you have come across some syrup in several coffee shops and big doubts arise. What are they for? Or what makes them so important? It turns out that they are characterized by enhancing the flavor of the drink, as well as providing balance thanks to their sweetness. But this is not all, since syrups are also widely used for a lot of desserts. In short, this wonderful product makes a coffee-based cocktail or smoothie difficult to forget. We can get these types of syrups in different presentations, from raspberry, apple, sugar, to name a few. In Incapto Coffee, we carried out a previous tasting and determined that the ideal ones to combine with coffee are the four flavors that we have selected, which are: Vanilla, cinnamon, coconut and hazelnut. Experts in the field consider that syrups are that secret ingredient that makes your creation a delicious drink. How is syrup produced? Now, when you make a syrup naturally, the first thing you do is extract the sap from different plants. During this process, part of the water is eliminated and all the sugar is concentrated. It is no secret that producing syrup industrially can be quite expensive. However, we can look for cheaper ingredients and prepare it from the comfort of our kitchen or simply look for affordable options such as syrups. Incapto Coffee. In addition to playing an excellent role in your drinks, they are also 100% natural and you would be making sustainable consumption. Get to know our syrups After that brief explanation, the moment you have been waiting for has arrived: Knowing the “Syrups Incapto “Coffee”, and each of its characteristics. You surely want to know why we decided to embark on this adventure, and the answer focuses on the high percentage of coffee consumers, the same ones who still continue to add sugar to their cup.Something that you can replace with our line of flavoring syrups, to sweeten those coffee blends in a healthier way. So you can create your own coffee shop at home offering your guests different lattes.All this without overlooking that they are contaminant-free, natural and quality products. Buying them not only makes you a sustainable consumer, but you would also be gaining health and a delicious drink. We have chosen four aromas that combine very well with coffee, and they are those of cinnamon, vanilla, hazelnut and coconut. We wanted to venture with the latter, since we are sure that it will give a very special touch to the drink.What are they composed of? The composition of the syrups Incapto Coffee, includes fructose of plant origin and 100% natural aroma. This without overlooking that the concentrated star ingredient is carob. These are produced in the province of Tarragona by Palleja Concentrates, a local and family company specialized in this superfood that we had forgotten.Something you should know is that carob is a sweet food that contains between 40% and 50% natural sugars, that's why we can find it as alternative to chocolate. But what makes it a better raw material than cocoa? Apart from being a local food that is grown around the Mediterranean and it is not necessary to import it from other countries, of course. In the case of cocoa, it has between 15% and 30% fat, while carob only has 1%.On the other hand, why is it considered a superfood? The answer is that, in addition to natural sugars, it also has a generous amount of minerals, with calcium, magnesium, phosphorus, zinc, potassium and silicon being the most prominent. But this does not end here, because carob is also rich in vitamins A, B1, B2, B3 and vitamin D.In short, it is a completely beneficial and safe sweetener, recommended for diabetics, thanks to its slow absorption.How to combine them with the correct coffee? Since you know how wonderful and healthy our syrups can be. The time has come to indicate what types of coffee you can combine them with, and make your latte three times as delicious.-Hazelnut syrup: If you decide on this delicious flavor, you can combine it with the Blend coffees for example the black label, which includes grains from Guatemala, Brazil and Peru.-vanilla syrup: This is another of the best options to make a vanilla latte, like a professional barista. The trick is choosing the perfect beans, so Blend coffees (black and white label) from Incapto Coffee, they work wonderfully with this sweetener. You can also use those of South American origin, those from Brazil, Colombia or Peru.-Cinnamon syrup: For those who want to give a Christmas touch to their coffees or to cope with the low winter temperatures, this cinnamon syrup is ideal. In fact, you can mix it with practically any coffee.-Coconut syrup: If you are looking to reduce the intensity and bitterness of those beans that tend to be strong, such as Blend white label coffee Uganda, Brazil and Peru, you already know which syrup to put in the cart.As you will see, these are completely natural, healthy and incredible products that not only enhance and give a sweet touch to your drinks, such as cocktails and coffee-based smoothies. In addition, they are also capable of helping you get a delicious latte every morning, and start your day on the right foot.

Of all the coffee and milk drinks, the latte, always wins as the favorite preparation. The reason is due to that exquisite combination, which is capable of brightening anyone's day. Its foaminess makes it the perfect option during the winter season. Who wouldn't like to start their day with a good cup of latte? But what would you do if we told you that you had run out of milk or vegetable drink? Or worse yet, what would be your plan B if you get the supermarket closed? You don't need to answer, because we know you would panic and your perfect mornings would be in jeopardy. Fortunately we have the ideal solution, and it is to prepare your own vegetable drink from the comfort of your kitchen. In fact, we can assure you that you will like it much more than the supermarket one and it will even be three times as healthy. So, we invite you to continue reading because we have the perfect recipe so that you do not run out of your latte foamy and warm in the mornings. What is a latte?Before revealing our secret formula to you, we consider it very important that you know that the latte not a typical coffee with milk. Because They are completely different preparations.It turns out that the latte It comes from Italy, and is made with espresso coffee. While your cousin brown au lait, popular in France uses a drip and milk machine. You're probably thinking: but is it very similar to cappuccino? The answer that is latte contains more milk and two quarts of steamed milk for a quarter of foam. Unlike the cappuccino, whose white surface is simply foam and not milk, as some think, even though they contain almost the same volume of milk. Simply put, they do not contain the same amount of milk. This is because the milk cream, having more bubbles inside, makes it take up more volume. That is why it adds less milk to the coffee.We know that at first it can be quite confusing to discover what a real latte and know how to differentiate it from the rest. However, it has characteristics that are difficult to overlook since it turns out to be quite creamy and smooth.No milk for you latte? Make almond milk If you've reached this point, it means you're out of milk and you'd hate not to enjoy your coffee. latte in the morning. As we highlighted a few paragraphs above, we have the solution for you and the best of all is that it is very simple and economical. On this occasion we will make an almond milk, which tastes wonderful and today we will teach you how to prepare it. So, if you are one of those who always have this product at home, you will already have a long way to go. Now, it's time to get to work. The first thing we must do is prepare 400 ml of vegetable drink. For this we will need 90 grams of almonds. The next step will be to let them soak for approximately 8 hours (preferably the night before). In the morning you should wash them with plenty of water and place them in a blender. Add a date for a sweet touch and clean water. Once you crush it well, you can strain it. If you have any leftover, store it in the refrigerator, the preparation can take about two or three days. You will surely wonder what to do with the almond pulp. Well, there are countless recipes on the internet where they teach you how to use it, for example, as pesto or as an excellent salad dressing. Thanks to our almond vegetable drink, we will get a delicious latte without additives, without colorings, or preservatives. Simply, we will have a good espresso with freshly ground beans and a milk made only with almonds, dates and a lot of love. In a few words we will have a sustainable and at the same time exquisite cup. How to prepare a homemade latte?We all agree that there is no perfect morning without a good cup of coffee. In this case, without a delicious latte to start the day with that foamy and creamy sensation on the palate. If it is your favorite preparation and you want to learn how to do it like a professional, then this is for you.We will shortly tell you everything you need to make a latte coffee 10 points, and in the eyes of your loved ones you look like an experimenting barista. So take note of ingredients:-Espresso coffee-Milk or hot vegetable drink (you can get this thanks to the nozzle of your coffee maker)-Not very dense milk foamIt should be noted that, if you want to make a latte small, you will need 170ml, for every 30 grams of prepared espresso. Specialists in the field assure that skimmed milk is the easiest to froth. However, it is not as tasty as whole or semi-skimmed ones usually are.Another fact that you should not overlook, when recreating this drink, is that milk with 2% fat produces a good amount of foam, and at the same time, adds greater creaminess to the drink. While the whole milk is the most difficult to foam, but it is the only one capable of providing a more exquisite latte, because it does not contain fat.Preparation That said, it's time to prepare our drink. The first thing we should do is grind the coffee before preparing the espresso, if you have a super automatic coffee maker or any grinder, this step will be a piece of cake for you. Once this is done, place enough coffee (previously ground) in the dispenser for a full shot. The ideal espresso brewing time is about 25 seconds or less.When the coffee is infusing, proceed to heat the milk or vegetable drink. The next step will be to inject heat through the mouthpiece of the coffee maker. Don't forget to clean and purge the steam wand, before and after your preparation. Once you have the milk ready, you pour it over the cup where the espresso is already served.But what happens if your coffee maker doesn't have the capacity to heat milk? Well, we recommend you use the cappuccino maker Incapto Coffee, an incredible accessory to emulsify milk or vegetable drink. We just have to add the drink, touch the touch button whose main function is to prepare hot or cold milk foam. Its capacity is 100-150 ml. If you want to purchase yours to prepare other drinks such as cappuccino or latte macchiato, you just have to go to our website, in the 'Accessories' category. The final result should be, a proportion of espresso coffee and a double steamed milk and one for cremation.

On previous occasions, we have talked about the benefits of coffee beans and freshly ground coffee, compared to capsules. A rewarding experience that we can live every morning and even at your workplace (in case you didn't have time at home). Yes, we know you will wonder how can I enjoy it in the office? In case you didn't know, Incapto Coffee, can be in your company and make you enjoy a good cup before starting your work day or during a moment of rest. One of the great benefits of having Incapto For companies, it is ideal for all types of businesses. Since as experts in the field, we offer individual solutions for different types of offices. In addition, we adapt to all needs. From automatic replenishment to consumption control, they are one of the many services that you can enjoy if you have products Incapto Coffee at your workplace. If you are a business owner and are interested in knowing more details, well, we invite you to continue reading and discover why this would be the best option, for which your employees will thank you. What do the products have? Incapto that the others don't? If you are a fan of bean, freshly ground and specialty coffee, then Incapto Coffee is at the top of your list of preferences. This without leaving aside the fact that you can enjoy coffees from various parts of the world, capable of providing an exquisite cup, ideal to enjoy alone or in company. There is nothing that compares to a freshly ground coffee with an encapsulated one, since one of the big differences will be the flavor. Let's see, we will explain it to you more simply, consuming a peach freshly picked from the plant will never have the same properties as one dipped in syrup. We cannot overlook sustainability, because our products are 100% natural and free of contaminants. Unlike the coffee capsules, that every minute 13,500 are thrown into the trash, of which only 4 out of every 100 are recycled. Well yes, just as you read. In fact, some experts consider that if we put them side by side, these could go around the world about 14 times! Alarming figures that a large part of the population still ignores and continues with its consumption. Price also plays a fundamental role, if you decide to include products Incapto At your workplace, you would be doing a good savings practice. For example, if we analyze carefully, the 3-4 grams that a capsule contains, this means that we would be paying approximately €70 per kilo of coffee. Furthermore, we would be acquiring black, bitter coffee without personality. Oh! Not even championship coffees are like that. Our main objective is based on keeping the planet safe from products as polluting as single doses, but we are also characterized by having direct contact with producers. What is the purpose of this? This helps contribute to local communities. Well, in our product catalog you will only find grains harvested using sustainable farming methods, with traceable origins. Other benefits of including Incapto in companies In addition to enjoying a delicious coffee, we also offer other benefits that will make your company the favorite place for your employees and those who love a good cup. And thanks to our platform you will be able to connect each super automatic coffee maker to the internet (Wifi) What is this for? It is an ideal option to control consumption and monthly bills.With this you completely forget about having to go buy coffee, since we monitor the stock according to consumption. And best of all, you can receive coffee whenever you need it and your company will never be left without enjoying a delicious cup with a seal. Incapto Coffee.As if that were not enough, your employees will not only delight in origin coffees, without changes in their flavor and ecological as they are. Cafe Colombia Risaralda El Vergel, Coffee from Peru Jaén Cajamarca and the Burundian Coffee Kayanza Nemba, to name a few, but will also support fair, healthy trade and the best quality on the market. We also offer blend grains white label and black label, selected especially for you. In short, we take care of bringing the culture of a good cup to your workplace, without harming the planet.Incapto Coffee is characterized by offering beans with the highest standards of quality, origins, intensities and prices. We always emphasize that our coffee is specialty, that is, without defects, with 80 points or more within the scale of 100, according to the protocol of the Specialty Coffee Association (SCA). In our catalog you will find more intense and unique specialty coffees, including blends or decaffeinated coffees for all audiences. Of course, without forgetting that each of our beans will be able to exceed your expectations in terms of flavor, sustainability and convenience. Can we adapt to all tastes? Of course, we are able to please those palates that prefer classic, modern or nerdy flavors. For that, we provide advice so you can hit the target right.Nor can we overlook that, as a basic principle, we have chosen the local roasting. With this, we avoid unnecessary transportation, without overlooking having the shortest possible freshness, from the bean to the cup. We present you the professional blends coffeesJust as we pointed out a few paragraphs above, Incapto Coffe offers blended beans which are usually roasted every Monday and mixed with one purpose: to provide a unique experience for all audiences. Another thing that makes delighting our products something special and unique, we owe it to our expert, the Arabica Q-grader and professional coffee taster, Beatriz Mesas, who selects and mixes beans from different origins, in order to find the purest combinations and thus achieve the highest quality blend.We are responsible for working directly with farms at origin, thereby demonstrating our commitment to fair trade. The concept of blend coffee (in English) has been used as a substitute for “mixture” for those beans that contain more than two coffees in their composition, from different origins but that have been subjected to natural roasting. In Incapto We are aware that there are consumers who lean towards blended and roasted (with sugar), but these options are not healthy enough.Why do we include Blend?The blends Incapto Coffee, contain at least two or more beans of different origins. As we know that you would like to know more reasons why we have this type of coffee in our catalog. We have decided to tell you the reasons below.-Achieving the perfect blend does not mean looking for a balanced coffee of excellent quality, mixing two varieties, for example, Arabica and Robusta beans. Or simply find the cheapest blend coffee for commercial purposes, but with a pleasant flavor.-Including blend coffee may or may not turn out to be a success. For example, the more experience the coffee expert accumulates, the result will obviously be impeccable. The same thing happens in the gastronomic community, since the master chefs, the more years of experience they have, the more they treasure culinary creations and can afford to make higher quality dishes. This process should be seen as any type of art. -Each coffee bean is unique. That is why the requirements for your roasting procedure are also different, so it is not at all convenient to mix the coffees before roasting. Although blends are a mixture of beans, the most prudent thing is that each coffee has the appropriate roasting, in order to enjoy its properties to the fullest.Get to know our blendsSince we have talked to you about how natural and sustainable blended coffees can be Incapto Coffee, the time has come to introduce them to you so you can decide on one or more.Professional Blend ArabicaIf you are one of those who love a cup with a dark chocolate base, medium acidity, velvety body, long aftertaste, then the professional Blend Arabica will suit you and your employees wonderfully. Their beans have different origins, because they come from Guatemala, Brazil and Peru.This product is adapted for those more demanding palates. We cannot ignore that its medium acidity gives personality to this coffee, without needing to be very marked. As for the roasting level, it is medium-high, making the drink of higher quality, with a flavor profile suitable for a large number of consumers.In short, we will have a more balanced cup, designed only for those who are fans of classic, quality, 100% Arabica espresso.Professional Blend StrongIt is a coffee with beans from different origins, since they come from Uganda, Brazil and Peru. At the same time, it is characterized by providing bitterness and medium body, it contains a base of dried fruits such as walnuts. It has an aftertaste with a chocolatey finish, thus leaving a pleasant sensation in the mouth for about 15 minutes.In short, this coffee is capable of satisfying the palate of most consumers. On the one hand, the beans originating from Peru add personality to the cup thanks to that incredible touch of citric acidity, typical of high altitude areas. Brazil is responsible for giving it a chocolatey base, while Uganda offers bitterness and body.The professional Blend Strong is a carefully selected formula making it a coffee designed for everyone and for any time of day. In this we will find 80% Arabica variety and 20% Robusta.Professional Blend DecafWithin our line of blend coffees, we also have a decaf coffee, perfect for enjoying a full-bodied cup with medium bitterness. Its beans were subjected to a natural decaffeination process, applying the formula Swiss water. Which is capable of allowing us to enjoy a decaffeinated coffee free of chemicals.The grains have two places of origin: Mexico and Brazil. With this coffee, both you and your employees can enjoy a delicious drink. Tried to do without the slightest of its aroma and flavor, even after having gone through a decaffeination system.A very interesting fact about caffeine is that it is the plant's natural insecticide. In short, it is the component that the plant uses to defend itself against possible insects or pests.We have the perfect coffee maker for your business We all agree that the key to a good cup will always be a good coffee. However, the experience would not be complete if we do not use the appropriate equipment. That is why we are committed to offering the best coffee machines so that both you and your employees can be part of the movement Incapto 100%. In short, they are the perfect machines for your company, latest generation and different sizes. They are capable of preparing delicious espresso coffee, with cream and with filter settings, all without complications and without leaving the office. It should be noted that all coffee machines have a maintenance and replacement service. The machines we currently offer for your company are the following: Jura For those who have a medium or small business, this super-automatic machine works great for them. As if that were not enough, the largest models are capable of preparing up to 200 cups during the day.The Jura coffee maker is capable of preparing an exquisite coffee with milk and freshly ground beans.Super automatic coffee maker In case you didn't know, the super-automatic coffee maker Incapto Coffee is one of the most sought after options, because it is capable of preparing a delicious espresso in 30 seconds. It can heat water for infusions, very easy to use and with an avant-garde design taking into account its quality and robustness.At the same time, it is one of the ecological preparation methodsSo if you have a business, this machine is another great option and your employees will thank you.If you are committed to the environment, and you already had in mind to eradicate capsules from your office, now you have it much easier. Do not hesitate to contact our business department. They will be happy to help you eliminate the infinitely unnecessary waste generated by encapsulated coffee.