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As faithful consumers of one of the most popular drinks in the world, it is our duty to know more about it. Well, obviously we are referring to the coffee, which has been able to unite cultures and become part of the morning ritual of many. The same one that continues to evolve as the years go by, through preparations and desserts. In case you didn't know, coffee was born in Ethiopia and was discovered in the 15th century thanks to a goat herder. Thanks to its peculiar and delicious flavor, it became popular in just over two centuries, when it was already a widely consumed product in Middle Eastern and European countries. A wonderful journey that made the energy grain a phenomenon not only as a product, but as the meeting and conversation center for many citizens in different latitudes of the world. We know you want to learn more about the intriguing history of coffee, from the moment it was discovered to the present day. That is why, since Incapto Coffee, we invite you to continue reading and discover each of these data, thanks to the help of our panel of experts. Know the legend of coffee We wanted to delve a little into the history of coffee, where in addition to revealing its origins and how it spread throughout Africa. As well as in the rest of the countries that are part of the coffee belt. Well, in case you didn't know, this delicious drink was not born in Colombia as some think, but it is one of the great producers, if not the most famous. According to legend, a shepherd named Kaldi (at least that's what the story goes) used to take his goats to graze on the slopes of Kaffa, in Abyssinia (Ethiopia). One day, his animals got lost but after a long search he was able to find them. The man noticed that there was something strange with them, since they were quite imperative and somewhat agitated. It was at that moment that he wondered if it had been because of the red fruits that they consumed. Doubt that he resolved once he tried them and verified them its energizing effects, after having lost sleep. The pastor decided to share this with his loved ones in the town, causing the word to spread until it reached the ears of an imam from a nearby mosque. The religious man, interested in wild fruits, decides to try them as an infusion, where he actually knows their properties of keeping him awake all night. Therefore, he offers it to his disciples so that they would not be drowsy during the night prayer. As time went by, its consumption spread throughout the world, and we can even get it in different presentations. How did it expand? For those who did not know, the coffee It is one of the most consumed drinks in the world along with tea and water. In fact, it is already considered as the second raw material most traded after oil. Despite being so common today, there was a time when coffee was not part of humanity's morning routine. Well, not even one cup was the energy boost needed to get through the day. In the United States, for example, coffee was behind tea. The traditional British drink was popular, until North American society began to reject the presence of the English and their customs. As a curious fact, in the Boston Tea Party, some 46 tons of tea were thrown into the sea as an act of rejection of the English crown's taxes on trade in the United States. Even for some in North America, preferring tea was unpatriotic, and so the black drink from the Arabian Peninsula took the empty place of cups and teapots. When did it become so popular? First of all, we can say that it all started in the Civil War or the Civil War in the United States. You're probably wondering, what does this have to do with drinking? Well, it turns out that they considered coffee as a vital resource for soldiers, which is why the army bought it by the ton.They considered that consuming coffee gave a great boost in morale and impetus. However, civilians saw the drink as a product that was just being positioned as an everyday product. Let's say that it was not as easy or as quick to prepare as it is today.That is why, at that time, advertising was specifically aimed at how to prepare a good coffee without leaving home. Years later, in 1901, a Japanese chemist named Satori Kato, discovered a way to make instant coffee. Kato had the patents but the inventor George Washington, was the first to mass produce it. It was an innovation that saved a lot of time when preparing it and the result was practically the same for everyone.Let's say that this was another factor that boosted coffee consumption exponentially. That's when it starts the first wave of coffee, where the important thing was not the flavor but the volume and the caffeine kick.Throughout the First World War, its consumption intensified. In fact, the most popular things at that time were boxes of cigarettes and coffee, being like daily bread and water for the soldiers.Years passed, and civilization still hadn't learned from its mistakes, so World War II arrived. But how did this affect coffee consumption? On the one hand, a large part of the men of productive age enlisted in the army, which, as we have pointed out, consumed the drink by tons and at any time of the day. And on the other hand, no matter how sad it may sound (which it is), wars generate many needs that the industry is prepared to cover. As a result of the situation, women put aside their duties at home to get to work because a lot of labor was required.The “coffee breaks” arrive With so many people working, the concept of “coffee-breaks” arises, which are those well-known coffee breaks. This being the reason why the masses of workers began to unionize. As well as improvements in general working conditions. Breaks during work hours were almost mandatory, specifically in the 1950s, between 70% and 80% of Americans consumed coffee during work. What other factor made coffee the most famous drink? Believe it or not: television and advertisements. Well, in the mid-60s, most American homes had a television. You could say that, seeing it so much, the habit of having a cup of coffee every day was reaffirmed. Even at that time was when the popular Juan Valdez, the coffee farmer who rode a donkey through the coffee plantations of Colombia.But we have bad news for you, and that is that Juan Valdés does not exist, he was only an American “product” intended for the sale of coffee.We continue reviewing the first steps of coffee, with the second and third waves. By the end of the 20th century, it was no longer enough to have a daily cup of caffeine, as it had become a valuable and somewhat luxurious product. Consumers were looking for different things, such as a variety of flavors, coffee combinations, and that's when Starbucks, one of the main chains, appeared. Where their coffees, which to tell the truth almost didn't taste like the bean itself, began to become popular.In addition to the new flavors, coffee left the family table and began to be sought out in stores. Surprisingly, the story of how it all began was repeated: Going to share a good cup in a welcoming, public establishment was back in fashion, something that this time was here to stay.When is the third wave introduced? Since 2002, the term third wave of coffee began to be used. Being a movement, a demand for true coffee lovers, it is no use telling us that we are drinking a selection of the best beans in the world. Now we want to know more and at the same time, we value 100% the effort of coffee farmers to obtain coffee beans without defects. We have realized that all coffee is not black and bitter. But depending on many factors such as the country of origin, the area, the farm, the altitude, the processing process, the roasting curve, the preparation method and the recipe used, the final flavor of a cup will vary greatly. You could say that right now, we are in that part of history. Don't forget that coffee has gained popularity because it is a product without contaminants and without being encapsulated. Well, as we always say, the best way to consume it is freshly ground, since that way we can enjoy each of its properties and live a delicious and responsible experience.

Let's be honest, at some point we have felt confused when we heard someone talk about the citrus notes of coffee, which are usually also detailed on the package. These range from pronounced orange acidity to tangerine or red wine. If you are not an expert in the area, decipher the coffee acidity, it can be quite an odyssey. Mastering flavor profiles and wheels requires several years of practice. Well, if you are a barista or a beginner taster, all the cups may taste like coffee, more sour or bitter, one or the other. Do you identify with this situation? Don't worry, there is a solution for everything. In fact, experts recommend attending a cupping session and learning about the science of food. These factors will allow you to discover in depth each chemical compound that makes up coffee and offer your own opinions. If you want to learn more about this, we invite you to continue reading and discover all the data we have for you. Learn to identify acidityWell, let's start with the main thing. What really is heartburn? It is a chemical substance, which can be identified by its sour taste. An interesting fact about this (and one that you will never forget) is that “acid” in Latin means sour. The pH of aqueous solutions of acids tends to be less than 7. The lower this is, the greater the acidity.In case you didn't know, a large number of foods contain acids by nature, some of them are yogurt, lemon, vinegar and the protagonist of our routine, coffee. The latter has hundreds of acidic components, including the popular citrus flavors. It is even known as 4-mono caffeoylquinic.What are the acids that affect the taste of coffee? We want to give you all the possible tools so that you can become a professional in the area. That is why, shortly, we will detail what those components are responsible for the acidity of coffee and other foods, as well as how they affect its flavor.Malic Acid It is characterized by having a flavor mainly related to that of green apple, which is not surprising. This is because malic comes from the Latin “malum”, which means apple. Where can we find this acid in its purest form? The answer is in the rhubard, which is a vegetable native to Asia whose stems are fuchsia in color and have an acidic flavor. Typically, malic acid is associated with lime. However, it is easy to link it to the taste of an unripe fruit. That is why its sour flavor begins to decrease as the fruit reaches maturity, an example of this is kiwi, green grapes or currants. citric acid Some cafes like Rwandan coffee Huye Koakaka or the Ethiopian coffee Sidamo Nansebo, Both are characterized by having citrus notes such as orange and mandarin, and you can find them on the website of Incapto Coffee. Now, this type of acid is commonly found in large quantities in citrus fruits. As if that were not enough, it makes up 8% of the dry weight of this type of food. The latter represents the total weight of a food, minus its water content, since the liquid is extracted through a heating process done in a laboratory. Citric acid is also found in hundreds of vegetables and is one of the easiest to identify. Tartaric acid You may have never heard of it, but tartaric acid is a common inhabitant of grapes. But be careful, this is not the only place where you can find it, because it is also found in salt, Potassium bitartrate (tartar sauce). It is also common in the winemaking process, and is used as a leavening element (substances capable of producing or adding gases in products that will be baked, to give them greater volume) for the preparation of certain foods. Identifying it is not that complicated, since it usually leaves a very peculiar texture in the mouth. This produces salivation in the mouth and releases a residual astringent Where can we get it? In super sour candies, so if you are fans of these sweets you will know what one of their components is. Acetic or ethanoic acid We can find it in vinegar and, in addition to providing that characteristic flavor, you will also recognize it by leaving a fairly pronounced smell. At the same time, it offers a subtle lime flavor, while having high levels of fermented flavor and smell. When mixed, specifically with sugar, we perceive a winey and champagne smell and flavor. What are pH levels? The time has come to know what pH levels mean and of course, what their relationship is with the acidity of coffee. One of the first things you should know is that, when we see “mandarin acidity” on the coffee packaging, this does not mean that your drink will have that flavor. Possibly, it is similar in that it can be so sour to tangerine.Once you discover this, you begin to analyze that all this citrus flavors in coffee makes more sense. For example, a coffee with blueberry notes tends to be less sour, and the reason is that these are less acidic than a lemon one.Although at first it sounds somewhat complicated, we can look for explanatory tables where the pH level is reflected in the most common fruits. You can find them on science web portals or FDA (U.S. Food and Drug Administration). They are not directly related to coffee, but they are very helpful.How does the relationship between pH and flavors work? If you viewed some of the tables we indicated, you will notice that certain fruits share the same pH levels, even if they have different flavors. An example of this are apples and oranges. We explain it better, in the case of both fruits, the predominant acid is completely different. The orange is composed of citric acid, while the apple is composed of malic acid. If we prepare a coffee of African origin, medium roast, the pH will be 4.6. Surely you will ask yourself: what notes will it add to my cup? Will it deliver flavors like plum, peach, grape, pineapple, to name a few? Do you remember we talked about acids? Well, this type of coffee will leave an astringency on the palate, something so characteristic of tartaric acidity. We could define this as acidity coming from sour fruits with stones (plums, cherries, among others) or grapes. But what happens when you mix grape acidity and acetic acid? The result is a drink with a winey flavor. When we encounter a citrus flavor with low pH levels, it is known as lemon acidity What happens when the pH is higher? This one could be almost in the orange. Those flavors of malic acidity with lower pH levels could easily be lime. While those with high pH are attributed to green apple, rhubard or grapefruit itself. It should be noted that, once you master this, the practice of tasting becomes much easier. Remember to do the necessary training so that you can offer a more accurate opinion, at the same level as that of the great professionals. Source Coffee Science: What is acidity?

As you already know, in Incapto Coffee, we are 100% sure that there is another way to drink coffee. A much more sustainable one with which we would be protecting our planet. And, of course, for all its inhabitants. That is why, as a brand specializing in the subject, we are responsible for promoting the consumption of free, unencapsulated and responsible coffee. For this reason, we decided to include one of the products from EthicHub, specifically the coffee of Juan Luis Velázquez and Candelaria, so that they are the specialty of this Christmas. For this reason, we cannot avoid the fact that the incentive to find social projects runs through our DNA, responsible for supporting and giving prominence to these coffee growers, who work very hard, to bring quality coffee to our homes. And they can also form an essential part of our daily routine, with the friends of EthicHub being the perfect candidates for this task. You're probably wondering: what is it? or what is your main objective? All these and other questions will be answered by our friend Jordi Riulas, EthicHub partner. So, if you want to know first-hand everything related to this project, then stay with us and continue reading. What is EthicHub? We can't hide how excited we are to start a collaboration with EthicHub. We wanted to investigate a little more about them. From what Jordi Riulas tells us, it is a project with two fundamental pillars. On the one hand, it is an online lending platform to communities of small farmers, in which anyone can contribute their “grain of coffee” by supporting these workers. Anyone who wants to help must invest from €20 and will be able to obtain a return in return. On the other hand, it works as an online store, where you can buy specialty coffee, harvested by these same communities. This is how they support farmers, buying their coffee directly. 50% of the profit obtained from the sale of coffee is used to pay a better price to the farming communities. Jordi clarifies that they do not buy or sell coffee, they are only partners with agricultural communities and help them export their excellent quality products. How many coffee farmers use EthicHub? According to what was revealed by Jordi Riulas, they have been working with different communities for three years. Therefore, they have financed more than 150 projects, in 13 communities, which bring together more than 200 farmers, all of them in Chiapas, Mexico. This year they have started with new communities in El Salvador. The objective of this is to reach agreements with different local partners who share the same vision and values ​​so that they manage new origins. In this way, more and more farmers will be able to benefit from disintermediation in the sale of their coffee. How is EthicHub coffee marketed? This is one of the big questions and fortunately, EthicHub's partner can answer. Well, the only big difference here is that they do not import the coffee, since the coffee grower takes care of this, thanks to the support of EthicHub. Logically, in this, both parties form a partnership, in which they share risks and benefits 50/50. They do not buy cheaper at origin and later sell an exotic coffee three times more expensive in Spain. Knowing if we are consuming responsibly sourced coffee is quite difficult. This is because most organic and fair trade certificates do not reach these small farmers. Well, they are small groups and they are too isolated. The best way is to make “conscious” consumption, be interested in the story behind each product, find out where it comes from, who imports it and how much money we invest paying for it. For example, with a coffee costing €10 per kilo, it is not possible to offer a quality product and pay a reasonable price to the farmer. Riulas affirms that, somewhere in the chain, someone is paying that difference, typically on the weaker side, which is the farmer and the environment. What EthicHub thinks about ecological certificates Jordi Riulas considers that they are a step, they are important. However, they are not a necessary guarantee that the product we buy corresponds to what we are looking for. In the case of EthicHub, in the world of coffee, and in the area they work with in Chiapas, the ecological certificates They can only be obtained by large farms owned by multinationals, highly mechanized and that carry out intensive cultivation of the land after having deforested the entire jungle. Its community of farmers, who cultivate small plots, under the shade of trees, which serve to regulate the growth of the coffee plant. They cannot obtain any official certificate, since no certifier can justify the cost of visiting a plot that is going to produce 15 or 20 bags of coffee. Benefits for coffee farmers As Riulas explains, EthicHub, works with isolated agricultural communities, especially with producers who have less than five hectares, and not with coffee farms. These farmers usually work the ejido, which are those communal lands given to small coffee growers, so that they can carry out subsistence agriculture. In fact, in most cases many of the communities they work with are isolated, more than 3 hours on foot or by donkey, from the closest point accessible by vehicle. Now, these communities do not have access to credit, some of them are even unbanked. That is, they do not have a bank account or access to credit; when they need small sums of money, they usually ask for it in cash and pay interest rates higher than 100%. As a result, EthicHub offers the possibility of access to credit. It is a collective credit, which consists of giving each person the money they request and they are all responsible for its return. The good news is that, during these 3 years, they have had 0% defaults. This means that all communities demonstrated their commitment, returning the money they were lent with interest. These are simple people, but with profitable activities and with a deep-rooted moral code about responsibility and one's word. The second service they offer is support in the export and sale of their coffee. Jordi points out that it is of no use to provide farmers with credit if to repay it they have to undersell their crops, which in many cases is the only source of income they have. For this reason, EthicHub proposes that they use the capital of the credits to receive a first payment of coffee to survive. While the rest of the capital is to finance exports and be able to sell their grains at prices 2 or 3 times higher than the price paid locally. They support farmers in this entire process. How do you continue to support coffee farmers? In addition to offering credit, a sales and export channel, they also consider the empowerment of the coffee grower important. Because they are constantly reminded that they grow a product of excellent quality, of which they should be very proud and that with the right work they can obtain very high-scoring coffees, and therefore obtain a better price. Therefore, working with them is vital, since their opinion and experience allows us to give them very valuable feedback and allows them to improve in the next harvest. What does the future hold for EthicHub? Constantly, we see an unstoppable movement in the conscious consumption of coffee. More and more consumers learn to enjoy coffee, they are interested in its origin, its producers, and its roasting. Without obviously overlooking the way of preparing it, without capsules, with coffee beans prepared in super automatic machines or in filter preparations. We will see more and more coffee shops that offer quality coffee of various origins and qualities. For Riulas, we will experience a movement similar to that of wine or beer where we will go from a high consumption of poor quality products to a moderate consumption of quality coffees, which will allow us to enjoy. However, consider that the economic and social crisis that is currently being experienced will lead us to a more supportive, interconnected world. We will be more responsible with everything we consume and how we do it. At the same time, he points out that Incapto Coffee and EthicHub They walk together, with the same vision and the same objective. Is EthicHub located in other countries? Currently, they are only working in Mexico. Specifically, in the area of Soconusco of Chiapas. This year 2021, they will also begin working with a community in El Salvador, and the idea is to expand the project to other origins. Expanding this project requires three things: -Have local partners who are capable of understanding the project and organizing the communities for the credit application -Have financial support from people who want to invest small amounts of money in loans to these communities -That people buy and enjoy the coffee from these farmers to close the circle. José Luis Velázquez's crop fields For these important dates, we have decided to include José Luis Velázquez y Candelaria coffee in our Christmas catalog. Their crops take place in the community of La Soledad, considered one of the most beautiful isolated communities. It is located on the slopes of the Tacamá volcano, on the border between Mexico and Guatemala. If at any time you would like to visit them, it is important that you know that to get there you must follow paths between rocks and rivers. You must also cross long bridges made of wood and walk among the mules that are on the road, transporting everything the community needs. Another interesting fact is that this couple is the third generation of coffee farmers in their family. José Luis, together with his wife Candelaria, work the five hectares of land they have. What flavor does this coffee provide? This couple, who has worked hard on their land, makes the most of the richness of its volcanic soils, climate and altitude. They are factors that favor the quality of the coffee. We decided to include these beans in the Christmas edition, because they are responsible for choosing the red cherries, at their optimal point of ripeness, resulting in a drink with a pleasant sweetness and balanced flavor.Are you interested? Well, you can find the coffee Christmas Edition Mexico Chiapas José Luis Velázquez in the Christmas catalog on the website of Incapto Coffee. A purchase with which you will not only get a quality product, free of contaminants, but you would also be making responsible consumption, supporting these small communities of coffee-growing families. Remember, don't encapsulate your favorite drink, opt for freshly ground, hot coffee.

If you consider yourself a fan of trying different things every time you visit a coffee shop, and even more so if it is a milk-based drink, then you came to the right place. On this occasion we wanted to introduce you to piccolo latte, an unusual preparation and at the same time, exquisite. If included in the menu of any cafeteria, it could be quite beneficial. But what does piccolo latte so special? The answer is very simple, since its qualities include an espresso with a good dose of energy and, at the same time, that characteristic smoothness that milk provides. This drink becomes the favorite alternative for those who choose to look for something new and leave aside the typical coffee-based preparations, which we frequently find in most cafes. So, if you feel identified with this, we invite you to continue reading and discover all the details regarding this delicious option. Piccolo latte What exactly is it? Well, let's go for the first thing. What does your name mean translated into Spanish? It turns out that the word 'piccolo' means small. And in reality it is not a latte small. We can find it on some cafeteria menus such as piccolo latte or simply piccolo. This is an incredible milk-based drink, served in a 85-114 ml (3-4 ounce) glass. Some experts consider this preparation to be one part espresso and two parts textured milk, as well as a layer of silky foam on top. The owner of ONA Coffee and winner of World Barista Championship (2015), Saša Šestic, ensures that exact measurements are a espresso shot (20-30ml) along with about 40-60ml of milk. The rest of the preparation consists of covering the espresso shot, with textured milk and aerated, so that it mixes perfectly with the coffee. Finally, a small amount of foam is placed. Thanks to this, the taste of the coffee will be as subtle as possible. For the director of Ancestors Coffee, in Norwich, United Kingdom, Ceiran Trigg, consider the piccolo latte, like a well-balanced coffee and milk-based drink. Why is it not so common? It is very possible that you have not seen the piccolo latte, on the menu of the cafeteria near your house. This is a less popular drink unlike cappuccino or latte. However, the director of Ancestors Coffee, assures that the reason may be because customers tend to confuse the drink with what it really is. For example, many come to think that in the cafeteria they went to they are being served a cut instead of a piccolo. This happens frequently, because the definitions of those milk-based preparations tend to be mixed and the customer only receives what he thinks he ordered. On the other hand, Frederik Schiøtz of True Intent Coffee, states that the piccolo latte It is more common in cafes in Denmark. However, the specialist comments that a Dane does not know how to differentiate between a piccolo and a picado, this is because the latter preparation is much more common in the most important cities in Denmark. But as surprising as it may seem, the piccolo latte is much more common on the menus of cafes in Asia. The reason is that they usually follow Italian coffee recipes such as cappuccino, lattes and piccolo, to name a few. In fact, you will not find flat white, nor drinks from other cultures. The drink is not the real problem, it's just that few people know what a drink really is. piccolo latte and how to prepare it. Howor we differentiate piccolo of other similar drinks? As we have pointed out on every occasion, piccolo tends to be frequently confused with other milk-based drinks, including latte, cappuccino and even macchiato. A complex issue, but not difficult to solve. So, below, we will give you some information that will help you differentiate the piccolo latte of the rest. Cappuccino There are probably a lot of recipes for cappuccinos, but they are all completely different from the piccolo latte. One of the big differences is the size. Cappuccino is served in a 142-170 ml glass. Regarding the milk, it is textured by injecting air to achieve that dry and foamy appearance; finally, the espresso is poured. It should be noted that this type of textured milk is not mixed with espresso, unlike piccolo, which is why we see some layers. In both preparations, the customer will be able to taste the defined flavor of espresso, but in different ways. The dry milk in the cappuccino is responsible for slightly reducing the intensity of the espresso, which the consumer detects at the end of the cup. While the more aerated milk does not mix with the coffee, as happens in the piccolo, so different layers appear. Latte Yes, we know, the piccolo His last name is the word “latte”, which is one of the things that causes us great confusion. But a latte It turns out to be quite large (this depending on the cafeteria) because its size is 230 ml, while the piccolo It is between 85-114 ml. Both drinks share something in common and it is the consistency of milk. It turns out that both piccolo like him latte, feature textured, aerated milk, which makes it blend subtly with the coffee. Although surprisingly, in the piccolo we have the joy of perceiving a greater presence of the espresso unlike the typical lattes, which turn out to be stronger and with more flavor. Flat white In recent times, the flat white, has become the most requested in most coffee shops. Specialists detail that both cappuccinos Like lattes, they can be made with one or double shot of espresso. But in the case of flat white, usually include a shot double compared to a simple one, which is what the piccolo. This preparation consists of a shot double covered by textured milk, and a light layer of microfoam, on top. In most cafes, they usually serve it in a 142-170 ml glass. Surely you are wondering, how does the confusion arise with the piccolo? Well, the consistency of the milk is similar in both, resulting in a well-mixed drink. Macchiato On this occasion, the doubt focuses on the size, since both the macchiato and the piccolo latte are relatively small drinks. Well, they contain a shot of espresso. While the texture of milk is completely different. The macchiato lives up to its name, and is smeared with milk in the same way as cappuccino, since it is textured with more air to achieve that dry, foamy consistency. The recipe consists of putting a few teaspoons of milk to keep the espresso, and thus lower the intensity. This being a completely different preparation from that of the piccolo latte. How to prepare a piccolo latte at home? If you have reached this point, it is because you would like to recreate the piccolo latte from the comfort of your kitchen and the good news is that we are here to help you. Although we owe you the original recipe, it is very likely that you want to give it a personal touch and that is completely valid. With the points clarified, it's time to get to work. Well, the first thing we should do when preparing the piccolo latte, is to extract a shot of espresso between 20 and 30 ml. Then proceed to texturize the milk at a temperature of about 60° C or 140°F, allowing enough air to penetrate to create a little microfoam. Remember that it should be airy and silky. Proceed to pour between 40 and 60 ml of milk over the espresso, try to do it at a shallow angle, with some height. With this we would allow the milk to mix well with the espresso. Finally, try to leave some room for a thin layer of foam on top. What coffee could we use? The coffee expert, Saša Šestic, advises that we use grains with chocolate, hazelnut or caramel notes. As well as avoid those that are fruity because they tend to be acidic due to the little milk. In Incapto Coffee, we had grains with these characteristics, such as coffee from Costa Rica Cartago Aquiares. As you will see, recreate a piccolo latte, it is not a complicated task at all, we just have to use the correct ingredients and measurements. Don't think twice and experiment with new coffee recipes and surprise your family and friends. If you have not yet had the privilege of trying this delicious drink, well, the time has come to do so.SourceWhat is a Piccolo Latte and How to prepare it?

If you are a beginner barista or in training, possibly, cream the milk be one of the hardest things to do. The good news is that this is just the beginning of a wonderful career and that it will be one more technique that you will master over time. Steaming and creaming milk is another of the litmus tests to overcome if you intend to dedicate yourself completely to the coffee industry. Although these types of techniques may give you some anxiety about not getting the right texture, feeling intimidated by the equipment, or even suffering from burns, at the end of the day, this will be a difficult path, but not impossible to overcome. That is why the team Incapto Coffee, wanted to give you a hand with this. Therefore, we invite you to continue reading and discover the best tricks to cream milk and not die trying.What does the technique of creaming milk consist of?Before teaching you how to carry out this technique, allow us to inform you exactly what it consists of, so that you can have a much clearer idea. Creaming or frothing milk is nothing more than injecting hot air under pressure into the liquid. The purpose of this is create tiny bubbles, which are in a certain way responsible for giving that texture or foam to the milk and which do not disappear quickly, unlike the large ones. This makes it the perfect candidate for a delicious drink like latte or cappuccino. Some specialists on the subject usually put foaming, creaming or emulsifying in different places, but there are those who consider that these provide the same results.Apply these 14 steps and be a winning baristaSince our goal, in this case, is to provide you with all the tools so that you can successfully cream milk, we have decided to bring you 14 steps to achieve it and learn this incredible technique.Step 1: Find the right milk and measure itFinding the perfect milk is one of the first things you have to do. But regardless of which one you choose, it will react differently when in contact with heat. Let's keep our fingers crossed that you'll find the perfect milk for creaming and making latte art at the coffee shop where you can work. If you already have this in mind, you should know that the next steps will begin to become more complicated, but not impossible, as long as you use the milk that the customer ordered.When you have the right product in your hands, proceed to pour the correct amount of milk into a clean jug that the drink you are preparing needs.Step 2: You will need to clean the lancetRemember that maintaining hygiene in all utensils is essential. That is why you will have to purge the lancet (a tool widely used to vaporize milk) and then clean it with a damp cloth solely for this task. With this we would be eliminating the accumulation of condensation lodged in the rod, since if this is not done it could end up affecting the milk that you will cream.Step 3: Get the ideal angleThe experts of Incapto Coffee, they advise you to place the lancet approximately 20-30 degrees towards you. Try to have the lancet in front of you, so you can master the work at a comfortable angle and have good results.Step 4: Pay attention to the position of the milk jugTo get a ten in your preparation, we invite you to place the milk jug parallel to the surface of the counter and lift it straight towards the lancet. Make sure that the tip of the lancet is the only one that penetrates the milk. Finally, you will have to tilt the jar down. It seems complicated but only practice will help you overcome.Step 5: It's time to Cream!Well, we have reached the most important point of preparation: Creaming the milk. Now, one of the things you should keep in mind is that pressure is key to performing this technique successfully, so we invite you to make sure you have enough.Afterwards, you will begin to steam and aerate the milk. You may want to turn the lancet knob at least twice or lower the lever a couple of times to take a look. Step 6: Don't overlook the temperatureChecking it is easier than you think. You should only touch one side of the jug so you can feel how hot the milk is.Step 7: Don't neglect texturing and aerationIf you want to cream the milk perfectly, the trick will be to do good texturing and aeration. The latter is the process in which air is introduced to the milk, allowing its volume to increase from the jug. But how do we get the cream? Simple, you achieve it when you create a swirl of milk in the jug. You just have to create both although at the beginning of the cremation you will only identify the aeration.Step 8: Adjust the position of the jugOnce the jug reaches 37°C/ 99°F, which is our body temperature, we proceed to put the aeration process aside and concentrate on making the cream. To do this, we must raise the jug 1 cm so that the lancet can be introduced without complications into the milk. Remember how we talked about a whirlpool a few paragraphs above? Well, if you follow these instructions perfectly, you will see how it will be created without much effort. If it is difficult for you to know the temperature of the milk, you can apply the method that some beginner baristas use, which is based on inserting a thermometer into their jug. When they reach the necessary experience, they will know what 37°C/99°F feels like in their hands.Step 9: Keep an eye on the temperatureWe emphasize the temperature of the milk again, since it will continue to heat up. Therefore, we advise you that, in addition to holding the jug, you begin to constantly feel the side of it. Thanks to this, we will find out what the temperature is and at the same time, you will avoid burning your fingers.Step 10: We start with vaporization When you notice that the jar is hot enough to touch, it should be around 55-60°C/ 130-140°F, you will need to quickly turn off the lancet. This way we would prevent the milk from reaching 65-70°C / 150-160°F.Although there are some customers who demand extremely hot milk, it is very important that you know that this would affect the texture, final consistency of the coffee and of course, the quality, without overlooking the taste and appearance. Avoid this above all, unless it is a client request.Step 11: Move the milk jug awayAt this point you will have to put the jug on the bar, we recommend that you do not try to perform the following procedures with just one hand. Since, this can cause you to do a terrible job of cleaning or simply spill milk.Step 12: Don't forget to clean the lancetIt is extremely important that after each preparation, we maintain the hygiene of the utensils. So take the special cloth, hold the lancet by the rubber band and proceed to clean it.Do it very carefully because it could be very hot.Step 13: Shake itReturn to the milk jug, start giving it a few small taps and move it concentrically. Surely you will wonder: what do we achieve with this? Very simple, we manage to eliminate any large air bubbles.The milk should be shiny and at the same time soft, similar to wet paint.Step 14: Finally pour the milkWe come to the last step, and it is the one where we are going to focus on pouring and starting to prepare our milk-based drink. It is a step that turns out to be quite simple, just try to be 100% concentrated and voila, you will have an excellent and delicious drink as a result.As you will see, it is all a matter of practice in the case of creaming milk, we only have to focus on these steps to result in a soft and silky texture, as well as the perfect temperature. When you master this method perfectly, you will be more than ready to start with other techniques such as latte art.Source:How to cream milk in 14 steps

It's already a fact, Christmas is here! A time in which we share moments with family, enjoy the decorated streets and exchange gifts, this is often not lacking. However, the latter can be a complicated task, which could put us in trouble, especially if we have a coffee lover at home, and we don't know what to give him. Although it sounds like a real horror movie, in the midst of festivities, the reality is that we can help you with this, contributing our grain of sand, well, of coffee. To do this, we will make you an attractive list with the products that you can purchase on the website of Incapto Coffee. With this you will not only decide what to buy and thus surprise that coffee lover, but you would also be making smart consumption. If I buy in Incapto Will I really help the planet?As we have highlighted in our christmas campaign, the products we offer in the catalog Incapto Coffee, are characterized by being 100% natural, quality and sustainable. That is why we continue to motivate more people to be part of the “Movement Incapto” for a better planet for future generations and for every sip, a drop of good health.As if that were not enough, if you decide to give that coffee lover any of our packs, you would not only be helping the planet, you would also be supporting coffee farmers from all over the world. The same ones who work hard to bring specialty grains to our homes, without defects or contaminants, with a score greater than 80 points according to the protocols of the Specialty Coffee Association (SCA)Don't encapsulate your Christmas If we want to give a good coffee as a gift, it is best to look for the most natural options. That's why, coffee capsules They are not exactly the most recommended. The reason is due to their difficulty when recycling, since only between 4 and 10% of them (according to different sources) manage to undergo this process successfully.The single-dose pack is based on aluminum and plastic, materials that can take up to 100 years to completely disintegrate, but if there are organic remains (coffee) left, this would take three times as long. Our team of experts advise you to put aside these types of products and opt for the experience of a good cup of coffee with freshly ground beans, and if it is for a gift, that person will thank you with a smile and a delicious espresso or cappuccino.What products could you give as gifts? The time has come to get to work. So, below we will share with you which products Incapto Coffee, would be wonderful this Christmas for that special person who cannot live without a good cup of their favorite drink. Coffee Christmas Edition Mexico-Chiapas José Luis VelázquezThis is an incredible opportunity for those looking for flavors like cinnamon, blood orange and bright acidity in a cup. At the same time, we can enjoy a sweet and balanced coffee.Another thing that makes coffee special Christmas Edition Mexico, is that it comes thanks to a collaboration between Incapto Coffee and EthicHub. It is a social company, in charge of financing those small families dedicated to coffee growing. At the same time, they are responsible for promoting fair trade in this exquisite coffee.If you want to treat yourself this Christmas or surprise that coffee lover, don't think twice, run to the website Incapto Coffee and be part of eco-sustainable consumption.Surprise with a package of Honduran coffee In our product catalog, you can find this gem from Honduras, the delicious Marcala Magnolia. Well, it is an exquisite coffee whose flavor is based on caramel, sweet flower, toffee and notes of red apple, which provides an incredible sensation on the palate.If you thought this was it, you're wrong. It turns out that by purchasing 1 kilo of this coffee, Incapto Coffee, will donate €1 to the veron foundation, to help “homeless” youth in Honduras and achieve a better quality of life.For those who do not know, this non-profit organization, in addition to having a headquarters in Spain, has promoted educational projects and job placement, since 2015 aimed at young Hondurans with limited resources. The priority for the Verón Foundation is to focus completely on education since they consider it to be the key to achieving a better society.As you will see, you will not only be purchasing a package of coffee, you would also be collaborating with these young people who need it so much.Super automatic coffee maker We can also make a coffee lover happy with excellent equipment with which they can enjoy their favorite drink in a matter of seconds and without contaminants. In this case, we refer to the super automatic coffee maker Incapto Coffee, an incredible machine that is responsible for providing a cup of freshly ground coffee in approximately 30 seconds and without complications.Like the very classic moka pot, this machine is considered one of the 100% sustainable coffee preparation methods. Not to mention that it has a very practical size, with a compact design that fits perfectly in any kitchen (A width of only 18 cm. Measurements: 30 cm high x 18 cm wide x 40 cm deep) Do you want hot water? Well, let's not say more, the superautomatic of Incapto It is capable of doing so and you can enjoy infusions in seconds.Among its other qualities, it stands out for being silent, we can make delicious freshly ground coffee in just 30 seconds and best of all, it is easy to maintain. And to reward your loyalty, we wanted to include a cappuccino maker as a new accessory for making foamy drinks. This article will be available soon.We also have Syrups As 2021 is just around the corner, we wanted to reinvent ourselves, and to do so, we wanted to add new members to our list of products. This is the line of syrups Incapto Coffee, which will be responsible for giving that sweet and incredible touch to any coffee-based preparation, whether it is a pleasant cocktail or smoothie.You're probably wondering what flavors we offer. You will love the answer, since we have hazelnut, coconut, cinnamon and vanilla. You can find it on the website of Incapto individually or the complete pack. Let us tell you, this could be a great gift for that coffee lover who can't stop recreating recipes from home.Since we like to give you all the alternatives, you can also choose to prepare your own vanilla syrup either to give as a gift or to give yourself that self-gift for this Christmas. To discover the recipe you just have to link to this article titled 'Vanilla syrup: Easy, natural and homemade'.Choose any of our coffee varieties In Incapto Coffee, we are not only characterized by offering natural and specialty beans. We also have coffees from various parts of the world, as well as those that provide chocolate flavors, floral notes and even a mix of varieties (robusta and Arabica). This last case can be found in our white label pack which contains 20% robusta beans and the rest is arabica.Can't live without decaf? No problem, in the product catalog you will find our Swiss water decaffeinated coffee Mexico and Brazil, the most successful option, because we can enjoy a contaminant-free, quality and delicious cup. These beans stand out from the rest because they are decaffeinated 100% naturally, only with water without including chemical elements.But don't you know which one to choose? We have good news, and that is that you can purchase our fabulous tasting packs divided by origins or countries. However, with the Worldwide Pack you can get all the beans from the different countries that we offer in Incapto Coffee. This is a wonderful gift for that special person.As a company specializing in the area, we invite you to reflect and consider investing in consuming coffee beans, with which we can have a pleasant, exquisite and sustainable experience. Something that we can share this Christmas, giving away any of these products, since we would be intelligent consumers, committed to the coffee industry, to the Planet and to those young people who fight to achieve a better quality of life.

Surely you have looked at the menu of any specialty coffee shop, and have come across that mysterious and popular preparation, which is known as flat white. This is a delicious foamy coffee that brightens anyone's day, and is often confused with latte and there are even many recipes but only one is true. As if that were not enough, this exquisite drink is also a headache for many baristas, and the reason is that they do not know how to prepare it. Even if we put several cups of coffee next to each other, it will be very difficult to guess which one is the real one. flat white. However, all is not lost, since if there is something that makes it stand out from the rest, the team at Incapto Coffee will be in charge of revealing it shortly. We will also not overlook its true origins and more interesting details about this incredible preparation. Who were its creators? We know that the flat white It originated in the other part of the world. But since it is not known exactly which region, this immediately becomes a topic of debate. That is why we wanted to put the two most known versions so that you can make the decision. Now, the australians They assure above all things that this drink was born in their territory. While in New Zealand, they attribute it to him and affirm that it is a creation with a Kiwi seal (New Zealand military, the first to receive this nickname). If you ask a barista from both countries, they will defend the flat white as yours. So get ready for an intense debate, because from what we can see, this preparation has great national significance. The truth is that in this war, it seems, the winner is New Zealand. It turns out that, in Australia, espresso consumption evolved remarkably quickly, allowing the premature adoption of other drinks such as cappuccino and latte. But Kiwis enjoy much stronger, blacker coffee. As they refused to put it aside, they decided to use espresso machines to offer similar drinks, and thanks to this innovation at that time, the flat white emerged. The strategic project manager at Five senses coffee, in Melbourne, Australia, Ben Bicknell, assures that the drink occurred naturally in both countries. And consumers who were used to instant coffee or espresso wanted something similar that was not cappuccino. The latter, at that time, was characterized by having giant mountains of foam, making it very unattractive. So they used to ask for it “flat” and over the years it has become a much flatter drink than cappuccino itself. The drink becomes successful Approximately In the 80s, the flat white became one of the most popular drinks, after consumers will begin to demand coffee with less milk. The objective of this was to be able to differentiate the espresso, but at the same time, have that pleasant foamy sensation on the palate. The flat white, fit this profile perfectly and quickly became part of the coffee culture of New Zealand and Australia. Over time, this wonderful preparation has been deployed on the European continent and the United States. Something that We owe it to Australian and New Zealand baristas, who changed lands and introduced us to their valuable flat white, in local coffee shops. Being one of the best contributions to the coffee industry and that today we have the joy of continuing to enjoy. Although we can enjoy this drink at any coffee shop, it is very difficult for the recipe to be the same. This is because each establishment prepares it differently. Yes, we know, it is one of the most mysterious preparations, but at the same time it requires naturalness and self-confidence in whoever decides to recreate it. What actually is a flat white? As we said above, this drink is often confused with others such as, for example, the latte or the cappuccino. Since, they are preparations based on espresso, milk and finally, an interesting layer of micro foam. The flat white and the cappuccino They are served in a ceramic mug of 177 ml or a little less. While for latte we normally find it in a larger cup of approximately 236 ml. Regarding espresso, both cappuccino and latte usually contain one or two shots. In the case of flat white, varies depending on your “country of origin”. For example in Australia they use a shot, but in New Zealand the recipe changes and they add two. Some baristas agree that it should be a double ristretto, which would offer a more intense flavor than the espresso itself. In short, the flat white is smaller than the latte, and is even prepared with one or two shots of espresso or ristretto, resulting in a fairly concentrated cup of coffee. What role does milk play in flat white? The real difference is not the amounts of espresso, but the milk. The purpose of flat white It was to enchant the palates of those who were looking for a creamy coffee but without such a predominant layer of foam. This drink is the perfect alternative for those who lean toward strong flavors in their cup. That is why the recipe consists of add a small amount of milk and a thin layer of micro foam, enough to make a latte art and make it more attractive. Flat white or latte, which one do you prefer? Both drinks may be similar at first glance, but the truth is that both the proportions and the size of the cup are different. In short, the flat white turns out to be smaller than the latte and usually contains more espresso. If you are one of those who delight in the nuances that a cup of specialty coffee provides, but without leaving aside that touch of milk, then the flat white, it is the best option for you. Because? Because it has a low milk content and at the same time opens the doors to experience 100% of the sensory profile of the grains. Remember that this is a very personal decision, as we all enjoy coffee in different ways. A new question may arise in your head and it is: which of the two is more intense? Well, the flat white It is characterized by being more concentrated, and where the coffee stands out more than the milk. In fact may contain higher levels of caffeine that he latte, because two are added shot. But are you intolerant to dairy? Don't worry as you can enjoy this experience with vegetable drinks, although it is more complicated to foam than with milk of animal origin, this makes them a good option to prepare a flat white. As you will see, identifying a flat white It is not such a complicated task. But if you are one of those people who takes care of every detail of their drink, and it is your first time visiting a coffee establishment, we advise you to ask the barista everything you need to know about this preparation. Source What is a flat white? Can you distinguish it from the rest?

If you came here, it is because you have already tried the chai latte, and you know how delicious it is. But if this is the first time you are reading about this drink and you are curious about it, then let us tell you that among its main characteristics stands out that, in addition to being exquisite, it tends to be milky, hot and with a peculiar spicy touch. Although it is part of the menus of millions of cafes, in all parts of the world, the truth is that, does not contain a single drop of coffee. Although it owes its name to latte coffee, this preparation is one of the many oldest tea-based drinks. According to history, the chai latte, was born in India thousands of years ago. Where it is used for medicinal purposes. Since they considered that it had healing properties. Its popularity was established in the last two centuries and today, it is one of the most consumed in the world. You're probably wondering, if it doesn't contain coffee, why is it sold in coffee shops? Or what really made it so famous far from its origins? There are many questions that we will help you answer shortly. Birth of the chai latte As we detailed above, the chai latte was born in India, a country where it has been cultivated for thousands of years, specifically in the region of Assam and Darjeeling. The word “chai” translated into Spanish means tea. This drink whose beginnings were related to Hindu medicine known as Ayurveda It is a technique that included herbal spices, metals and minerals. Originally, it was prepared without tea leaves and was able to relieve pain, improve blood circulation and digestion. Legend has it that Buddha would have promised his faithful followers to meditate for at least 9 years, without sleeping. However, he fell into a deep sleep upon his arrival at a place known as Canton. Once awake and not wanting to break that promise again, he decided to take some leaves from a tea tree and proceeded to chew them. To his surprise, he began to feel a sense of revitalization and well-being, which quickly helped him combat the effects of sleep, allowing him to continue his meditation. In gratitude, he decided to save some leaves from this magical tree called Camellia Sinensis, since it had allowed him to fulfill his promise. After his arrival in Japan, he shared this gift of nature with his followers, telling them that thanks to these leaves they could easily concentrate and stay awake during their meditation hours. As you will see, there are many versions about the history of this drink. In fact, there are those who claim that the chai latte, simply began appearing in Western coffee shops in 1990. However, there is no concrete data to support when it first appeared. This does not mean that it is one of the most sought-after drinks in the world, a popularity that has intensified in the last 10 or 15 years. What is a chai latte really? Now, the chai latte It is a preparation that consists of combining black tea with spices, since we make references to the masala chai. The latter consists of submerging black tea in water and then proceeding to mix it with sugar, ginger, and milk. In some cases, other spices such as cinnamon, cloves, peppercorns or cardamom may also be included. Many agree that the masala chai, was first seen approximately 5,000 or 9,000 years ago. In the Indian subcontinent. Some versions indicate that it emerged in a royal court in Siam as a drink related to Ayurveda, which, as we explained a few paragraphs above, was a very common medicinal practice at that time. For a long time, tea or chai consumption remained low in the UK, until funded promotional campaigns were launched. Thanks to these, they began to motivate Indian companies to provide their workers with what is known as “tea breaks.” Due to the high cost of tea leaves, including low quality ones, they decided include milk, spices to dilute and thus give a special and different touch to the drink. How much tea is consumed in India? Currently, approximately more than 800,000 tons of tea annually. This is equivalent to about 30 cups of chai latte for each coffee. If we are more specific, a person consumes two cups of chai in a day. In case you didn't know, the chai latte It is prepared in different ways throughout India. It is even very common that many choose to use buffalo milk. Since, for reasons of religious beliefs, cows are sacred. Prepare a chai latte at home If you got to this point. It is because you are dying of curiosity to prepare this delicious drink and surprise your loved ones. If so, then let's get to work. Well, to recreate this drink the first thing we must do is mix the steamed milk with black tea. Which must already be previously infused with spices. Subsequently, our chai latte will have to be covered with a layer of milk foam. It should be noted that the spices will always vary depending on the coffee establishments. There are even some coffee shops that decide to make their own blends of chai latte, to give it an original touch. While others choose to use sweetened chai syrup or a powder, this would be a plus point. Because, the drink would be ready in record time. What's the trick to a perfect chai latte? If you wanted the reference of an expert, well we got the one from the barista of ZwartWit Koffie, in the Netherlands, Sebastiaan van Venne, who claims that a true chai latte, basically consists of mixing some spices with black tea, sugar and water. He reveals that the recipe they currently use was designed by the previous barista, Kristian Louwers. The specialist points out that when a customer orders a chai latte, they add something called an “elixir” to the drink; it is an extract of all the spices they usually use with black tea, water and sugar. Therefore, it is considered that secret ingredient and with which it gives a different touch to the drink. You may be wondering: what is the preparation process like? The ZwartWit barista Koffie explained that the first thing they do is heat the elixir, they proceed to serve the milk that the customer prefers and then they texture it just as they do when they prepare a delicious latte. Once they pour the milk and foam, they put a little cinnamon powder on the surface and star anise, making it more attractive. On the other hand, Sebastiaan van Venne points out that chai cannot be considered a true latte, because it does not contain a single drop of espresso, even though the proportions of hot milk and foam are the same. In other coffee shops like Chai Coffee Co, in California, when preparing this drink, they let the fresh chai rest and add homemade vanilla syrup and the milk that the customer selects. In short, it is a drink with a long history and the best of all is that we can find it in any coffee shop in the world, and this without having a single drop of coffee. Source What is a chai latte?

The most beautiful and at the same time most consumerist time of the year is approaching: Christmas! Christmas, the most beautiful time, but also the most consumerist. So we present our Christmas campaign: SMART CHRISTMAS, GIVE A GIFT INCAPTO. A campaign in which you will find many new and special products just for Christmas. And most importantly, a campaign where we want to make you aware of the importance of making thoughtful purchases and, above all, giving away things that make sense. Give away Incapto It is a detail that is sure to please everyone, but it is not just a simple gift. It is giving a better coffee every morning, it is giving health to those who consume it, it is giving a better planet for our children. And it is giving away a method that helps save. Now that is a good gift! Although many of us would like to spend them under other circumstances, this year we will have to celebrate different holidays. But so that you can feel Christmas as close as ever, in Incapto we have done a limited edition coffee from Mexico for this occasion. With nuances of cinnamon, blood orange and bright acidity, so that these holidays are not so different and really taste like Christmas. And that's not all... Throughout the month of December, the team Incapto will give you a package of that coffee, so that no one goes without trying it! If you've reached this point, it's because you're dying of curiosity to discover what Christmas surprises we have for you. That is why we invite you to continue reading and learn about everything we have to offer you. Incapto gives you a package of coffee. Very special! The surprises don't stop, and when we tell you that this Christmas will be Incapto, we don't lie. On this occasion, we wanted to reward your loyalty throughout this time, and of course, for wanting to keep the environment safe from products as polluting as coffee capsules. Therefore, we have decided this December to give away, with all shipments, a package of our coffee Christmas Limited Edition coming from Chiapas, Mexico. A detail that will be loved by anyone who is as big a fan of a good cup as we are. This is possible thanks to a collaboration between Incapto Coffee and EthincHub. This is a social company, which is responsible for financing those small families who are dedicated to growing coffee plantations. Their main objective is to promote fair trade of the aforementioned coffee. The good news is that you can also purchase it on the website. Incapto, and you can taste it at any time of the day or surprise a lover of this drink. Who are EthincHub? For those who did not know of its existence, EthincHub, is a Spanish company with national and international recognition. Its purpose is to motivate the production of small coffee growers, through a collaborative ecosystem, real economy, which seeks to implement a positive social, environmental and economic impact. This company is responsible for offering financing to small farmers, so that they can work with their land and later sell their crops to direct markets. Basically, EthincHub aims to improve the quality of life of these small coffee farmers, thanks to a supply chain that will help increase productivity. Among their lines they claim to “break the boundaries of money” by providing working capital, with various types of interest that are quite accessible. As well as loan payment facilities and at the same time live off your crops without ties. We join the Verón Foundation Within the product catalog of Incapto Coffee, we offer beans from Honduras, the Marcala Magnolia. A coffee that is characterized by its notes of caramel, sweet flower, toffee and sweet apple, this being a wonder on the palate. From today, this magnificent product is sponsored by the Verón Foundation, which is responsible for supporting educational and job placement projects, to “homeless” youth who are in this situation in Honduras and have a better quality of life. To help with the cause, Incapto Coffee will donate €1 to the foundation for every kilo of coffee sold. The Veron Foundation, is a non-profit organization, with a headquarters in Spain. Their work in support of low-income Honduran youth began in 2015, and those they help, so that they can achieve a better quality of life through various educational and humanitarian projects. This organization focuses 100% on education, since they consider it to be the main piece to achieve a better society, as well as the promotion of stable and sustainable development. Currently, they work with one of the most humble areas of Honduras. one Christmas Incapto, goes beyond giving a package of coffee or a coffee maker. Well, with your purchase you would also be contributing our grain of sand to the communities that need it most, let's make smart consumption for these festivities. We will have our own syrups! Syrups are one of the ingredients that cannot be missing in those delicious coffee-based preparations, with or without alcohol. Its main function is to enhance the flavor of the drink and, at the same time, give a sweet touch to countless desserts. If you include syrups, it will make your preparations original, exquisite and difficult to forget. Surely you have asked yourself: in what presentations can we find them? In the market, we will find flavors such as raspberry, vanilla, sugar and even apple. But how would you react if we told you that soon, Incapto Coffee, will brighten your Christmas with a line of syrups, to give that special and amazing touch to each of your preparations? It will excite you, right? But let's make this more interesting. It turns out that all of this is completely true, and we will include the most incredible and popular flavors, which are, coconut, hazelnut, cinnamon and vanilla. The latter is one of the most used, for many coffee-based preparations. If you want to know more about it and how to prepare it at home, we invite you to read our article 'Vanilla syrup: Easy, natural and homemade'. Give away Incapto, sustainable gifts The Christmas holidays are just around the corner, and the pressure to find a good gift can sometimes be quite difficult. But don't worry, because this time Incapto Coffee, brings you the best options, adapted for any coffee lover. As we have highlighted a few paragraphs above, in the product catalog of Incapto We offer not only grains from the main producing countries. We also encourage smart consumption, to keep our planet safe for future generations. That said, we wanted to share with you the best options for this Christmas and make happy a lover of a good cup in the morning, or to give yourself a little Christmas treat. So take a look at the following list and select the one of your preference: – Two 500g packets of Christmas Coffee + 500g Airscape – Two 1kg packages of Christmas coffee + 1kg Airscape – Free coffee maker + Airscape 500 g + Christmas Coffee 500 g – Free coffee maker + Airscape 1 kg + Christmas Coffee 1 kg If you want to know more about our holiday promo and have a Christmas Incapto Perfect coffee, you can visit our website and select the products of your preference, so you can welcome Santa with a delicious cup of coffee. Don't encapsulate your Christmas! Sometimes we become a little insistent about the problem generated by the coffee capsules But we are aware of the serious impact they have on the Environment. With this we are contributing to the care of the planet, which in these decades has given warning signs. I don't know if you knew that single doses were created by John Sylvan, who years later showed his regret after launching such a polluting product on the market, and to deal with it, he stopped consuming them. A difficult decision to make but one that is, without a doubt, the wisest one. If you are a loyal consumer of capsules, you may be wondering: why are they so harmful to the planet? The answer focuses on the materials used for its manufacture, which are aluminum and plastic, but the surprising thing is not this, but that this duo can even take up to 100 years to completely disintegrate. A process that takes twice as long if organic remains (coffee) remain in the capsules. Many data agree that a large part of the population recycles this product incorrectly. Other studies reveal that, daily, a total of 2.25 billion cups of coffee. Figures that surpass tea. But this is not all, since in one minute approximately 39 thousand coffee capsules are produced, of which between 13,500 and 29,000 of them end up in the landfill. In summary, in a year we consume about 20 billion coffee pods. Experts in the field point out that if we place them next to each other they could give around the world about 14 times! However, this does not seem to have stopped people, in fact, consumption of the capsules increased by 26%. Do you want to be part of the change? Stopping consuming something that we really like overnight can be quite drastic. A trick that we can give you and that we consider the most important of all, is to start consuming 100% natural grains. These coffee beans will not only help you conserve the planet, they will also provide unique qualities to your coffee. An experience that will become three times more pleasant when you begin to notice notes ranging from floral to chocolatey. have a christmas Incapto, sustainable and unencapsulated. Includes Incapto Coffee to your Christmas celebrations When they tell us Christmas, our mind visualizes the illuminated streets, Santa Claus or the Three Wise Men and decorations everywhere. We also think about that overwhelming winter cold that we usually combat with a delicious cup of coffee. But this year, consuming your favorite drink has never been so exquisite, thrifty and sustainable, and the reason is thanks to Incapto Coffee. When we talk about a Christmas Incapto, we refer to the promotion of intelligent consumption, leaving aside highly polluting products, during these important dates. But how to achieve it? The truth is very easy, the answer is to lean towards natural grains, since we will not only be promoting care for the environment, but you would also be supporting small producers. But if you are one of those who have never abandoned whole bean and freshly ground coffee, then you are definitely part of the team Incapto. Thanks to you we are motivated to continue our fight against coffee capsules, and to prove that what we say is true, in Incapto We have launched a Christmas campaign with sustainable thinking, designed for those who enjoy a good coffee in the morning, who take care of their health by consuming a product as natural as those we offer in our catalog. But this does not stop here, since now we will have gift cards of Incapto. What do they consist of? Coffee bean lovers who want to give a smart gift can buy them directly on the website and send them as a gift to those friends and family who cannot spend a single day without enjoying a good cup. The cards can be of 3 different values: 20, 50 and 100€. We are not wrong when we tell you that a Christmas Incapto, It will be a great experience that not only has a sustainable vision, but will also take care of your pocket and delight your palate after Christmas Eve or Christmas and after welcoming 2021.

If the espresso Martini had become your favorite life or the cocktail with which you surprise your friends, then today we will share a new version with you. It is about the Slow-Drip Martini, a fresh, exquisite drink made with specialty coffee, which will be able to make your palate fall in love. To prepare this wonderful cocktail, the slow drip method, with which the flavor of the coffee is highlighted. And this doesn't stop here, since if we want to create it at home, we will only need three ingredients! which guarantees success, if it is the first time you do it. We know that you are dying of curiosity to discover everything related to Slow-Drip Martini. We start with the recipe. That is why we invite you to continue reading to discover all the details and even become your new favorite cocktail. What is a Martini? Before getting into the subject, we want to talk a little about the Martini, a delicious and popular cocktail that has stolen the hearts of many generations. The structure of this drink is made up of gin and a splash of vermouth. When we look at the presentation of the Martini, it is usually served in a cocktail glass, decorated with a crossed olive. It may be a simple decoration, but to tell the truth it is quite exquisite and very glamorous. There are different varieties of Martinis, the most famous is the one that contains vodka. But in Incapto Coffee we are fans of Espresso Martini, which is one of the most delicious cocktail mixes, born in the 80s and at the same time, has specific qualities: delighting us and keeping us wide awake. The most surprising thing about this is that we can prepare it at home with few ingredients. Learn to prepare a slow-drip martini The Slow-Drip It is one of the many variants of the Martini, and the best of all is that contains coffee. Preparing it at home is not complicated at all, you just have to look for the right ingredients, apply some techniques and that's it. Now, to balance the sweetness we must select a good coffee that has chocolate notes. In the product catalog you can find one with these characteristics, for example, Brazilian coffee Minas Gerais Fazendas or Costa Rican grains that have been subjected to honey process. Which consists of providing sweetness and body to the drink. To make coffee, specialists recommend applying the slow drip method, keeping it soft and sweet. You're probably wondering what slow drip is? It consists of a process with cold water over a bed of coffee. Since heat is not included in this preparation, those compounds that produce bitter notes are not extracted from the coffee. Thanks to this procedure, the floral and fruity flavors are more exposed, since they seek to highlight the coffee sugars. Avoiding confusion with a long extraction It is advisable to use the popular accessory to AeroPress Puck Puck, with which you prepare a delicious slow drip coffee in just three hours. Well, you now know all the facts and tricks on how to use coffee for this preparation. Now, we invite you to take note of the rest of the ingredients. -25 ml vodka -25 ml of coffee liqueur (the one of your preference) -50 ml slow drip coffee -Beer to decorate -Ice Preparation It is important that you place all the ingredients in a shaker, so that they can be mixed easily. If you don't have one, don't worry, you can use a glass with a lid. Don't forget to shake the mixture very well. Finally, try to filter the drink at least twice, whether in a Martini or coupette glass, it works wonders and prevents the drink from spilling. Decoration We all agree that the quality of a drink will not only be based on its taste. Its decoration will give it those extra points so that it can stand out and draw our attention 100%. The Slow-Drip Martini, instead of having an olive pierced like the traditional drink, it contains a cherry. The specialists of Incapto Coffee, they encourage you to use a confit to give that glamorous touch to your cocktail, leaving your guests speechless. This cocktail is wonderful after an exquisite dinner or during a party. In fact, you could include it on your list of drinks for the Christmas festivities. On the other hand, you can also mix it with intense dark chocolate and even with some almond cookies. Pay attention to the mixes Using the quantities correctly is one of the most important points when recreating the Slow-Drip Martini, since this could be the key to our success. Now that this point is clear, let's get started. Proceed to add 15 ml of vermouth to the peel, which will give a fruity touch to your cocktail. You may be wondering, what is the shell? It is about the dried coffee fruit husk (berry or cherry) that we find in the coffee plant, and which is normally excluded. However, in countries like Yemen and Bolivia, they use it to make certain drinks or serve as fertilizer, but it is still a novelty in the Western world. Today, cocktail experts Discarded Spirits, is including the shells to give life to a sweet vermouth. To be honest, there is nothing more delicious than enjoying a cocktail that includes specialty coffee among its ingredients, this being one of the great pleasures in life. In summary, the Slow-Drip Martini It is a much more refined version of the traditional cocktail. Since, we can identify sweet and soft notes of coffee made through the slow drip method. As in Incapto Coffee, we love to provide as many tips as possible so that your drink reaches the professional level, we have decided to give you another great recommendation. It consists of saving time, since you can store a jug of coffee, even up to a week before using it for your cocktail. The secret is to store it in an airtight container and put it in the refrigerator, ready to add a special touch to your Slow-Drip Martini. Source Slow-Drip Martini: A recipe with specialty coffee

Although at first glance a coffee with milk, is shown as an easy drink to prepare, after revealing its main ingredients, the true story is that it is a preparation with a certain level of difficulty and with a lot of technique. And this is the differentiating factor from other milk drinks such as macchiato or latte. In case you didn't know, café con leche is the favorite of Spaniards and other Spanish-speaking communities, all over the world. How could it not be, if it is a delicious and perfect preparation to start the day. If you want to know more about this wonderful recipe, then we invite you to continue reading, since we will offer interesting details and how to prepare it at home like an expert. How is coffee with milk born? There are many versions, however, the most accurate dates back to 1689 when the troops of the Turkish grand vizier Kara Mustapha, were expelled from Vienna by Christian armies. During this unexpected retreat, Muslim soldiers left bags of coffee at the site. In view of this oversight, the Polanco Kolschitsky, who fought alongside King John III Sobieski, an important ally of the Austrian community, considered this shipment of coffee very valuable, so he decided to ask the monarch to give it to him. Once he obtained the king's approval, his entrepreneurial instinct motivated him to open a small inn in the Austrian capital, where he began offering coffee as an infusion. However, customers complained about the bitter taste of the drink. Faced with this complicated situation, Kolschitsky began to think about how to improve the bitterness of coffee. After much thought, he considered adding a little heavy cream to add a sweet touch to the drink. Land in France The mixture of coffee with milk seems to have excited the queen of France, the daughter of the archdukes of Asturias, Marie Antoinette. This young monarch, who was not forgiven by the revolutionaries, had a tragic end after going through the guillotine. Throughout the French Revolution, coffee with milk became one of the favorite drinks. In fact, it was the perfect companion for French lunches. By the 19th century, the humble classes were already preparing this drink, making it part of their snacks and dinners. In turn, it ended up becoming a custom that kept factory owners happy, because they considered it an energizer with which their workers could have breakfast, replacing beer or wine. Coffee with milk was consolidated in the 20th century, as we could already find it in various cafes, where they prepared it with espresso machines. Another piece of information we give you is that the drink is one of the most sought after in Spain. What really is latte? This preparation is known for being an espresso, to which milk heated with steam from the coffee maker is added. Now, if we go to a cafe, bar or restaurant, they usually serve it specifically in a 250 ml cup. With predetermined amounts of coffee and milk. If we go to any cafeteria in Spain and order a café con leche, they will give us a cup 50% coffee and 50% milk. The proportions may vary depending on the area where you order it. Other coffees containing milk We can also get other preparations based on espresso and milk, and to avoid future confusion, we will reveal what they are: -cut coffee: An espresso that is usually served in a small cup, and they cut the drink with a light cloud of milk. -Light coffee: This is the opposite of the Cortado, since the milk is what will be predominant in this recipe while the coffee is light cloudy. They usually serve it in a large cup of coffee with milk. It is essential not to confuse it with other preparations such as the Italian macchiato, which is very similar to the Spanish Cortado coffee. In other parts of the world such as Cuba and Puerto Rico, it is known as “cortadito” while in Venezuela, it is known as “brown”, something that differentiates it from espresso which is called “café negro” or “negrito”. How do you prepare a good coffee with milk? The recipe is not that complicated, because it consists of combining equal parts espresso and whole milk. The coffee is prepared normally, without any special technique, but the milk is scalded instead of being textured, heated or added completely cold. You're probably wondering how to scald milk? The trick is to heat it on a steam wand, until just before it reaches the boiling point. Previously, this technique was very popular to eliminate bacteria and make milk 100% safe for consumption. Although milk is currently pasteurized, scalding is common in pastries and coffee shops. Once we have scalded the milk, we proceed to add it to the espresso, thus creating a drink creamy, delicious and naturally sweet. An important point is that a thick layer of foam or microfoam will not appear. If you are lactose intolerant or lead a vegan lifestyle, you can use vegetable drinks or milks, but it is very likely that they will react differently to the blanching technique, affecting the texture and flavor of your preparation. The professional barista Noa Specialty Coffee, in Barcelona, Jonathan Yanez, labels coffee with milk as a traditional drink, and can even be easily compared to what they make in Italy. For the expert, making this drink consists of an espresso base, to which we generally add the same amount of milk, as we pointed out a few paragraphs above. Another characteristic is that it turns out to be hotter and less creamy than latte. As for the way to serve it, this will always vary, for example, in Spain people usually consume it in a glass instead of a cup. Homemade coffee with milk To recreate this delicious recipe at home, we don't need to have an espresso machine. The barista of Noa Specialty Coffee, states that we can use home methods including the traditional moka pot or the French press, and the results will be satisfactory. The first thing we must take into account is to prepare a more concentrated coffee than normal. Once we have the espresso ready, we proceed to scald milk in a pot. If you have a kitchen thermometer, you should take the temperature and remove the milk when it reaches 82 °C, but if you don't have this utensil, don't worry, you just have to remove it before it reaches the boiling point. When we have heated the milk, we will have to stir it and shake it to add air and, finally, achieve that creamy texture that we like so much. Subsequently, we pour it into the espresso in a 1:1 ratio. But what coffee can we use? Barista Jonathan Yanez recommends using Brazilian beans. In Incapto Coffee we have coffee from Brazil Minas Gerais Fazendas, an excellent option for this exquisite preparation. You can also opt for coffees from Peru, Colombia and Ethiopia, which are found in our product catalog. Source Coffee with milk: The whole truth

With the arrival of the fall season, summer coffee-based drinks such as smoothies and cold brew are beginning to take a backseat. Now is the time to consume drinks that help us acclimatize, and at the same time, enchant our palate. They are qualities that fit wonderfully with the pumpkin spice latte, one of the most sought after preparations these days. Originally, the pumpkin spice latte achieved its popularity thanks to starbucks, As a result of this, we now find it in all coffee consumption places. We can even get it in various parts of the world. There are many surprising facts about this incredible drink, ranging from its origins to how it rose to popularity in recent years. As if that were not enough, we will reveal to you how you can prepare it at home like a professional. If all this interests you, then we invite you to continue reading. How is the pumpkin spice latte born? It is no secret that the United States, in addition to being one of the great world powers, also stands out for offering exquisite desserts and drinks. Starting with pumpkin pie, very popular during the holiday of Thanksgiving Day, and which serves as an appetizer for the long-awaited arrival of the pumpkin spice latte. Let's go back in history a little. Specifically when European settlers first set foot in North America, and discovered pumpkin, which they adopted as an essential ingredient in their colonial cuisine. In fact, we can find North American recipes with pumpkins dating back to 1670, impressive, right? It wasn't until the late 20th century that most pumpkin pies actually They were savory dishes.. Some of them were seasoned with thyme, oregano and rosemary. In 1890, sweet spices began to appear in cookbooks especially for pumpkin pie spice, this being a novelty and at the same time, a fabulous mix. I'm sure you're wondering what these ingredients were. Well, it was cinnamon, ginger, cloves, nutmeg and sometimes they added a little allspice. Over time, this recipe may have undergone some changes, the truth is that it is often made with these spices, with the purpose of giving it that special touch typical of the season. Pumpkin spice and coffee new allies In 2003, pumpkin spice was combined with coffee for the first time, and later it went on the market. This arises thanks to Peter Dukes, a Starbucks employee, who was asked to create a new drink for the holiday season, to be offered alongside the eggnog latte and the peppermint mocha. Dukes, while searching for an excellent recipe, came up with the idea of mixing an espresso with textured milk, and a pumpkin spice sauce with nutmeg, cinnamon and cloves. To finish, I served it with a glass of whipped cream and a touch of pumpkin spice. This version was initially sold in approximately 100 stores in Vancouver and Washington D.C, where it exceeded expectations becoming one of the most popular drinks. Currently we can get the pumpkin spice latte in Starbucks chains in more than 50 countries. Since its launch in 2003, this coffee company has managed to raise approximately 1.4 billion dollars. Since, more than 200 million units have been sold over 12 years, from 2003 to 2015. The chain agreed to include natural pumpkin in 2015, while the other ingredients, including the spice mix, have remained largely intact for 20 years. Although Starbucks is the promoter of this drink, this has not prevented other coffee establishments from recreating this preparation, but with certain modifications. It is even very popular in the most visited chains as well as in those independent establishments. Make a pumpkin spice latte at home In this season, where to consume a hot drink with that fascinating touch of sweetness, as is the case of pumpkin spice latte, may be our most frequent craving. But since we are going through a global pandemic, leaving home to fulfill our whim will be somewhat complicated. That is why we have decided to share with you the recipe for this drink, which once you take the first sip you will feel like you are in Starbucks, with the only difference being that you will be in the comfort of your kitchen and in your pajamas. Now, the trick is to use good coffee, which must be 100% natural, free of contaminants. If you don't know which one to decide on, we invite you to visit our coffee catalog and select the specialty of your preference. You should also add some pumpkin puree, milk, whipped cream and spices. You can give it those personal touches, such as modifying the amounts of sugars, controlling the spices or replacing the cream with milk foam. Once you have all the ingredients at home, you must add the following quantities: - 30ml natural pumpkin puree, purchased or homemade -12g sugar or sweetener (Adapted to your preferences) -1/2 teaspoon cinnamon -1/4 teaspoon ground ginger -1/8 teaspoon ground ginger -450 ml whole, semi-skimmed or vegetable milk -70 ml freshly brewed coffee -Whipped cream to taste -Extra ground cinnamon to decorate Preparation The first thing we must do is place the pumpkin puree in a container, and begin to mix very well with the sugar or sweetener, and the spices. Subsequently, we add the milk or vegetable drink to a pot, and proceed to heat it without letting it boil, remember to stir it with a whisk. Now, we proceed to add our freshly brewed espresso to the hot milk and mix it. Then we serve it in two cups, using the strainer to prevent residue from falling into the drink. As for the decoration, we have to do it with whipped cream (to taste) and preferably homemade, place a little cinnamon on top and that's it! It's time to enjoy our pumpkin spice latte. You can enjoy this delicious drink, alone or in the company of your friends, who we are more than sure will love. Sources What is pumpkin spice latte?

Every day, we come across countless coffee-based preparations, which instantly captivate millions of palates. But what is the true success of these recipes? The answer lies in popular mixes, ranging from ice cream to whiskey. However, there is one in particular that is in our top 10, and it is that magical union between chocolate and coffee, which results in the famous mocha or mocha coffee. One of the things that coffee and chocolate have in common is that both come from plants and are grown in countries with a tropical climate. If we focus on the flavor, there are certain coffee beans that at the time of tasting have chocolatey notes, which is very common. Simply put, these two have such a special connection that when mixed they create one of the most sought after drinks. If you are one of those who cannot live without coffee and chocolate, or rather, without mocha, then you have come to the right place. Since, shortly we will explain surprising facts related to this wonderful recipe, from techniques to the most delicious way to enjoy it. Where does the word 'mocha' come from? Did you know that the word mocha was not always associated with the delicious drink we know? It turns out that this is the name of a place, the city of al-Makha or Moka in Yemen. It is a coastal city and a famous commercial port located on the shores of the Red Sea. In fact, from the 15th century to the beginning of the 18th century it was the main coffee market in the world. By then, the mountainous regions of Central Yemen were producing Arabica beans on a large scale, their popularity was so great that it received the name “mocha coffee” in honor of the port from which they were exported. Another interesting fact is that nowadays Mocha or Arabic Mocha is usually identified as one of the varieties of the plant. Arabica coffee oldest in the history of coffee. One of the most predominant characteristics of this plant is that they are shorter, have small leaves and have cherries. As for its level of productivity, this turns out to be quite low. It should be noted that not all the coffee produced in Yemen was Mocha, a confusion that It is attributed to the name of the port. At that time, consumers from all over the world attributed characteristics such as earthy or chocolatey, to coffee originally from Yemen. Origin of mocha coffee Finding the exact origins of mocha coffee turns out to be quite complicated, since there are many versions and little credibility. However, some agree that his birth occurred in Italy during the 18th century, where coincidentally a drink was offered whose recipe was the combination of milk, espresso and chocolate or cocoa, and it was served in a small glass. At first, this preparation was called bicerin or bavareisa. However, the first reference to this drink as mocha coffee occurred in 1892, used for a recipe for Betty Crocker, a brand and fictional character widely used in various food advertising campaigns. How to prepare a successful mocha? Possibly, in some coffee establishments they give it their personal touch. Stop, Kaley Gann, who serves as retail sales manager for two coffee shops, Ceremony Coffee, in Baltimore, United States, the mocha coffee recipe consists of: - A double espresso - Chocolate (Syrup, drinking chocolate or grated) - Textured milk However, this will vary depending on the preferences of the customer and of course, the cafeteria and even the barista. The drink can be served in its original version or you can add an attractive layer of cocoa powder, whipped cream, syrup, grated chocolate or to give it a more provocative touch, there are those who add marshmallows. You may be wondering what type of chocolate is used? What we can tell you is that this will always depend on the establishment. Some lean towards melted chocolate rather than using powder or syrup, as these generally require more preparation time. The barista and roaster Edgars Kazlausks, from the United Kingdom, assures that the best way to make an exquisite and successful mocha coffee is by starting to mix the chocolate with the espresso, the latter should have medium to full body, medium or low acidity. Once this is finished, we proceed to pour the milk. In short, the trick is in the proportions, if we apply them incorrectly it will give a bad result, regardless of how the rest of the preparation is. On the other hand, Tyler Smith, owner of Lucky's Coffee Roasters, located in Upland, California, reveals that it is possible to modify the flavor of mocha by changing the type of chocolate you usually use. Normally this drink is usually prepared with chocolate with a high cocoa content (at least 70% according to the French restaurant guide, Michelin) but it really doesn't have to be that way. Since, mocha coffee can be recreated with white and dark chocolate, which makes us remember a zebra. https://youtu.be/nkQEF4_OOSM Sweet lovers' favorite There are several experts who They place mocha coffee in the category of “dessert drinks” due to its combination of ingredients and that sweet decoration.. That is why it is highly sought after by those who are not so fans of the strong flavor of coffee, who seek to reward it with that wonderful touch of sweetness. At the same time, mocha is one of the drinks that feels wonderful for the winter season. Experts advise reviewing the ingredients used in each establishment, because many coffee chains offer the drink with more than 50 g of sugar, being double the daily amount that an adult can consume. These types of drinks, whose mixtures include coffee and chocolate, are far from losing their popularity. Since they have always been the favorites of many and possibly will be like this for a few more years. Mocha coffee is the perfect recipe for professionals and beginners, since it provides the opportunity to experiment. Source What is a mocha?

Possibly, you have heard or tried what is known as irish cream or homemade baileys. That delicious mix with notes of coffee, whiskey and heavy cream. This drink does not have many centuries of history but it is one of the most popular in the world. There are even those who order the Baileys carajillo, to fully enjoy that explosion of flavors on their palates. The most impressive thing about all this is that recreating an Irish cream is not complicated at all, on the contrary, it is quite simple. We just have to get a few ingredients and that's it! If you've reached this point, it's because you want to surprise everyone with this recipe. So we invite you to continue reading and discover the step by step of our homemade Irish cream or Baileys, and learn the interesting facts that surround it. How is this drink born? As we have pointed out a few paragraphs above, the irish cream He doesn't have many years of experience. To be more exact, it has been approximately 42 years since its birth, something that compared to other alcoholic beverages, such as Amaretto liqueur (1525), it is very little. It all started thanks to a distillers consortium located in Ireland, which after a series of mixtures found the right one and that is when they launched Baileys cream on the market. The creation took place in 1971, but it was not until 1974 that the first Irish cream hit the shelves. But who is this wonderful drink attributed to? Well, the applause goes to the Gilbeys company from Ireland, which was responsible for uniting whiskey, heavy cream and coffee in a single drink. Regarding the name 'Baileys', they agreed that it was the most suitable for making it sound more Irish, in fact, in London there is a hotel named the same. The purpose of creating this drink was to highlight the natural environment and at the same time, include Irish ingredients. In turn, its creators wanted to unify two Irish traditions: distillation and agriculture. It should be noted that Irish cream became the first liquor to mix milk cream, alcohol and in some cases coffee. This combination was stable enough to reach commercialization. How long can it last? Turns out he has a Shelf life up to 24 months! As long as correct storage is done, for example, store between 5 and 35°C. In case you didn't know, Irish cream or Baileys is one of the products best sellers worldwide. In fact, at first this mixture was designed only for the female audience, because it is a soft, exquisite liquor with a slight sweet touch. However, its delicious flavor ended up conquering all palates. Production Another amazing fact is what the Baileys manufacturing company contributes to the rural economy of Ireland, since they use about 250 million whole milk from select cows, fed with different types of herbs on one of the most important farms in that country. Once the milk is obtained, it is sent to the company to process the production of the drink, the raw materials arrive within 36 hours. Once this is done, the second step is to mix it with the whiskey. You're probably wondering where the popularity of Irish whiskey comes from? This liquor is one of the most traditional and popular in the world. Its birth dates back to the 17th century when an Irish distillery obtained royal approval of the King James I of England. So today, it is the only distillery with this permit. Variety of flavors Irish cream became so popular around the world that its creators decided to launch new versions on the market. Some of them, in addition to including coffee, also contained hazelnuts. In the United States, Baileys had vanilla, cinnamon, and even pumpkin essence and salted caramel among its ingredients. During 2011, a Baileys came onto the market 'the height of the sweet tooth'. We can also get the Belgian Chocolate Baileys. While in Mexico, we find the presentation of Baileys with Luxe chocolate or dulce de leche. As you will see, it is a drink with a wide variety of flavors, making it the perfect ingredient when preparing cocktails or liqueurs. Correct way to consume it Irish cream or homemade Baileys can be consumed with or without ice. Although we honestly consider that ice makes us enjoy our drink much more, since it is capable of maintaining the different flavors, making it more refreshing and without making it cloying. How to make Irish cream? If you are one of those who loves to be in the kitchen making endless recipes, then you have come to the right place. But if, in addition to this, you are a fan of preparations that include coffee, in this case, you will love Irish cream. Well, before starting with the recipe we must confess that we will use completely different ingredients. Since Baileys generally does not contain coffee and in our recipe for obvious reasons it cannot be missing. Ingredients -A measure of condensed milk: So that it can be handled more easily in Incapto Coffee, we have put the can of condensed milk in a container with hot water. - The same amount of Irish whiskey -A tablespoon of vanilla syrup -Ristretto: To prepare it we recommend using the black label blend of Incapto Coffee, since it is a more balanced coffee with chocolatey touches, and that you can find on our website. Preparation When we have all our ingredients, we proceed to mix them very well. Later, we will keep it in a bottle, we put a name and date on it and we reserve it. The drink should rest in the refrigerator for a day. After this time you will notice that the texture will be denser and more homogeneous. How will you see the recipe for the irish cream It is very simple and you can do it at home without any problem. You can also add a personal touch if you feel like it and make your preparation unique. Source History of Baileys: from Ireland to the world

There are many coffee preparations, some turn out to be more exquisite than others. However, there is one in particular that, to be honest, is one of the best options to start our day or simply to share a nice afternoon with friends. We refer to the vanilla latte, one of the most requested in cafes and that today you can learn to prepare. Believe it or not, you can recreate this recipe in the comfort of your home like a professional, without having to spend large amounts of money and with zero complications. Surely you are wondering how you can achieve it? And the answer is in the new accessory Incapto coffee: The cappuccino maker, an excellent device capable of helping you get much foamier drinks and which will be available soon. This without leaving aside the super automatic coffee maker and our coffees of various specialties. That said, we invite you to continue reading to learn how to make a vanilla latte, 100 points without leaving home. How to make a perfect vanilla latte? Now you can recreate that vanilla latte that you love so much, and usually order at your favorite coffee shop. This preparation is characterized by being delicious and at the same time very easy to make. Before getting into the matter, the team of experts at Incapto Coffee, invites you to evaluate how you really like your cup of coffee, for example, there are those who prefer a much more intense flavor, some lean towards chocolatey notes and others simply want an espresso to start the day on the right foot and with energy. As long as we use 100% natural products, and we store the grains correctly. Whatever option you choose, the important thing is to enjoy that small pleasure of drinking coffee. So the vanilla latte recipe fits perfectly for those who are fans of a sweet drink and at the same time are used to giving a special touch to their drinks. But the million dollar question is what ingredients do I need? To make our recipe we only have to use natural coffee, milk or vegetable drink and vanilla syrup. Ingredients, which we generally already have at home or get anywhere. Preparation When we have all the ingredients in the kitchen, we will proceed to recreate the easiest recipe in history. The first thing we must do is put the milk or vegetable drink of our choice in the cappuccino maker. We have to add between 15 and 30 ml of syrup, depending on how sweet you want it. Subsequently, we press the button to select the option cappuccino foam with white led. For the vanilla syrup to mix perfectly with the milk, our experts recommend that they be heated together. It should be noted that, if you add the syrup separately, you will see that its flavor is not balanced. When the process has finished, we proceed to place it in a cup, and prepare an espresso or a double, depending on the intensity of coffee we want. One piece of information that we would like to share with you is that, to make combinations with milk, we recommend using some of the black or white label coffee blends that you can find in our product catalog. You can also lean towards beans of South American origins from Brazil or Peru, in the same way you will find on the website of Incapto Coffee the best prices on the market. How will you see the vanilla latte, is one of the quickest and easiest preparations to make, from your kitchen, looking like any professional barista in front of your loved ones. What other sparkling drink options are there? In recent months where we have been in strict confinement due to Covid-19, the kitchen has become the favorite area of ​​many, starting with coffee lovers. During this time they have not stopped recreating an endless number of preparations adapted to each season and their preferences. These recipes, which you can find in the Youtube channel or channel Incapto Coffee, include natural, economical ingredients and at the same time are very easy to recreate. But if you consider yourself a fan of foamy and exquisite coffee preparations, then pay close attention to the following options we have for you. Cappuccino Both its flavor and appearance are quite similar to latte. The reason is that for this type of preparations more cream is required and less coffee. To make a 100 point cappuccino, we must add steamed milk (heated in the frother) with silky and more consistent cream. It can be between 125 ml and up to 350 ml of milk in some recipes. Another of the things that characterize the cappuccino, is its provocative appearance, since it is usually served with cocoa sprinkled on top. Although the latter may be optional. Coffee with milk Who doesn't like a good cup of coffee with milk for an afternoon snack with friends or, why not, to start our daily day? This is a fairly simple recipe to recreate, in fact there are those who consider it as a much larger cut. That is, in a larger container. Espresso, as in most preparations, serves as the main base of this drink. To which steamed milk is then added, with or without fine cream. We can add from 125 ml to 350 ml in more Anglo-Saxon recipes. Latte Macchiato It is usually confused with its cousin coffee with milk. However, they are completely different recipes, since the latte macchiato uses two more portions of milk and less coffee. In summary, to recreate this recipe we must prepare, as a base, a reduced espresso using steamed milk with or without fine cream. Regarding the quantity, it ranges from 125 to 250 ml. Some people prefer it with little cream on the surface. If you have the skills of a barista, then you can apply what we know as latte art to your drink. Which are incredible designs created on the surface of the drink and give this artistic touch to your cup.

In recent months, the kitchen has become our best ally, since in it we have been able to recreate endless recipes, from desserts to drinks, some more interesting than others. But if you are a loyal coffee consumer, surely cocktails and smoothies are now your forte. And since we know it, we have decided to share with you a wonderful preparation that we know will surprise you. On this occasion, we refer to the coffee liqueur, quick and easy preparation. In case you didn't know, we can offer coffee liqueur as a digestive after each meal, that to tell the truth feels wonderful. It also works as an ingredient to make other coffee blends that we will explain later. So if you want to learn more about this incredible preparation, we invite you to continue reading and discover interesting facts related to them, provided by our team of experts. What is known as coffee liqueur? For those who don't know, this drink is made from brandy or pomace, sugar and of course, the star ingredient: coffee. What makes it even more interesting is that we can consume it either as a dessert or in drinks. Coffee liqueur appeared for the first time there in the 17th century in Jamaica. Its success has been such that over the years it has expanded throughout the world, and Spain is on the list. In fact, this preparation is very popular in Galicia, to the point of being considered a traditional alcoholic beverage. Likewise, according to a technical file issued by the Galician Pomace Regulatory Council, reveals that the Junta of the Kingdom of Galicia demanded in 1739, free manufacture of this spirit after being seen as something positive for the growth of the wine regions, as well as the supply of alcohol for its use. In addition, the first recipe that included alcohol and coffee was created in 1850. Liquor with Galician seal If we refer to the Galician coffee liqueur, its recipe includes ground coffee and pomace. However, other preparations only use coffee-flavored pomace. Returning to the preparation, the Galician drink must have a minimum of 100 grams of sugar per liter. It should be noted that not all coffee (or flavored) liqueurs are sweet. Normally Italians do not use sugar and preserve the original flavor of the coffee. While other companies decide to innovate and include a citrus or sweet touch, for example, chocolate or orange, with the purpose of surprising consumers. In Galicia, this drink is something very precious to the point that there are families who dedicate themselves to distilling their own coffee liquor. Even some of these are characterized by being a little dense but with a pleasant flavor. As it is a very popular drink, it will be quite common to come across a much sweeter or more powerful coffee liqueur. Surprisingly, there are some that are up to 39 degrees. Our experts recommend tasting until you discover which one is your favorite, a tasting that is ideally done after eating. On the other hand, the inhabitants of the city of Ourense are creditors of the drink and at the same time it is the most famous in the area. As if that were not enough, it is protected by the protected local designation of origin as Galician pomace. How many types are there? There are many types of coffee liqueur, if you go to the supermarket shelf you can find many options. For example the Sheridan's, which is a drink created in Dublin in 1980 and has quite a unique appearance. The design integrates two bottles, one contains whiskey-based coffee liqueur and the other alcohol in cream with chocolate. Another curious fact is that Sheridan's is also the name of the person who created Irish coffee. Also added to this list is the Kahlua, a delicious coffee liqueur made in Mexico with variety 100% Arabica grown in Veracruz. It is usually highly sought after for its flavor and viscosity. We can also find the Aunt Mary, which is prepared with a rum base and is originally from Jamaica with the variety blue mountain and a touch of vanilla is added. How to prepare our own coffee liquor? The time has come to get to work. So below we will teach you how to make your own coffee liqueur, without leaving home and with ingredients that, in general, we already have or that are cheaper. Now, for our preparation we will need the following: -Coffee syrup -Vodka -Vanilla syrup Preparation Once you gather all the ingredients, the first thing we need to make is our coffee syrup, to do this we add a measure of brown sugar. With this we can very well enjoy the touches that molasses can give us. Subsequently, we will begin to prepare several espressos until we reach the same measurement. Our experts have decided to make three coffees, but this is already optional. Once the previous steps have been completed, we begin to dissolve the sugar with the coffee and when it is well dissolved we add the touch of vanilla syrup (which we teach you how to prepare on our blog) and the two parts of vodka. We mix well and when it is ready we can save it in the bottle we want. We advise you to write what it is and the date on which you prepared it. If you are one of those who like to innovate, we invite you to add cocoa, melted chocolate, cinnamon syrup or whatever you can think of that might look good. In Incapto Coffee, we have used vodka because the ideal is to use the liquor for other drinks. It should be noted that vodka is one of the more neutral distillates but if you prefer you can replace it with rum or whiskey. Although at first glance it may seem like a complicated recipe, the truth is that it is quite simple to make. And the best of all is that in the eyes of our friends and family we will look like professionals.

Making endless coffee preparations has become a hobby for many. Thanks to these incredible recipes, we have had the opportunity to feel like professional baristas, and if that were not enough, delight the palates of friends and family. Surprising, right? But now can you imagine learning to make your own vanilla syrup? Well yes, it is the same one that is responsible for giving that special touch to each of your preparations. Normally, we tend to ask ourselves: how do we really like coffee? Most of us love a delicious cappuccino, a mocha, a smoothie or simply a strong espresso. Remember that this is a decision that will depend on each person's tastes. In Incapto Coffee, we always say that there are special occasions when we would like to surprise each member of our closest circle, and on this occasion we will do it with an excellent homemade syrup. If you came this far, it is because you are very curious to learn how to prepare a good vanilla syrup. If so, the team of experts at Incapto Coffee, will be in charge of giving you the best tips so that you can fulfill this recipe in an easy, natural and best of all, 100% homemade way. What are syrups? Before getting into the subject, you probably already know that there are an infinite number of coffee-based drinks, with or without alcohol, and normally some sweetener is added to enhance the flavor and provide balance. In addition, the same trick is also used to give that charming sweet touch to countless desserts. Well, with this we are referring to syrups, which are characterized by making any coffee cocktail a drink that is difficult to forget. Of course, this without leaving aside the star ingredient which is coffee. In case you didn't know, we can find these syrups in different presentations, because there are sugar, raspberry, vanilla, and apple syrups to name a few. They are the secret formula to make the drink amazing! But how do you get the syrup? It turns out that this is due to the sap extraction from different plants, from which during this procedure part of the water is removed and the sugars are concentrated. Preparing syrup industrially can be a bit expensive, however, we can replace some ingredients with cheaper ones and we can even do it at home. However, there are establishments that call a cocktail a preparation that only contains coffee and syrup. Something that completely destroys the true essence of the drink. In short, and as incredible as it may seem, syrups are what will define the final result of your preparation, so selecting the right one will be of great help. At the same time, we must also take into account the flavor of syrup that we will use, as well as the quantity. How to discover a good syrup? Our job is to help you select the right syrup for your drink. Starting with the flavor, since we usually imagine the taste of the cocktail even before preparing it. Now, if you want to be successful in this, the specialists at Incapto Coffee, recommend experimenting using seasonal fruits, edible flowers, and even herbs. You can even consider something sweeter like caramel. Consistency and balance They also play a fundamental role. With the latter, it is most advisable to check that it has a slightly exaggerated flavor and be cautious when adding it to the drink, without overlooking the size of the cocktail. Vanilla syrup How do I prepare it? As you will see, there is a great variety of flavors and different tricks to learn how to use syrups correctly. But this time, we will focus on making the best homemade vanilla syrup, with the aim of giving that wonderful touch to your drink and leaving your friends and family speechless. So we invite you to take note of the following, step by step, so that you can carry out this recipe, without mistakes. Step 1 The first thing we must do is add natural water and a natural vanilla pod to a container. It can be left standing for at least 2 hours, but depending on how long the pod is in the water, it will develop. more intensity of flavor. In fact, there is nothing wrong with letting it soak overnight. In the case of making it with cinnamon, keep in mind that if you spend too much time it starts to get bitter. Step 2 Now in a container we place one part of previously heated vanilla water and the same amount of white sugar. You should know that if you do not heat the water, It will take you a little longer to dissolve the sugar. Regarding the amount to use, our experts usually save the glass yogurt glasses to always use the same measurement. But any meter can work for us. Now what we have left is to dissolve. Generally, specialists Incapto Coffee Avoid using white sugar. Even the first tests were carried out with brown sugar and panela, to make this preparation a little healthier. But if you want the color and flavor of your vanilla syrup to be as neutral as possible. And at the same time, only the vanilla flavor predominates, because we invite you to use white sugar. In any case, during the preparation you can try it and if you like the touch of molasses, which brown sugar provides, then use it without any problem. As you will see, vanilla syrup is a recipe without complications and with ingredients that we usually have at home. As if that were not enough, you can also store it in any container, since since it is sugar with water it will last a long time, as long as you keep it tightly closed. Believe it or not, this vanilla syrup fits perfectly with recipes such as carajillo, Irish cream or homemade Baileys, vanilla latte, coffee liqueur or any other cocktail that needs a touch of sweetener.

With just four ingredients, we can prepare one of the most exquisite drinks of all time: El irish coffee or Irish coffee. If we use just the right portions of whiskey, brown sugar, coffee and heavy cream, we will have the privilege of tasting this long-standing drink, with almost a century of history. In fact, it continues to lead the menu of bars and cafes. However, enjoying a delicious Irish coffee will not only depend on following its recipe to the letter. It turns out that something as simple as the way you take it will also define its quality. A blunder that many often make is mixing the cream with the drink. Specialists recommend avoiding this, and proceed to drink it through it. Believe it or not, all cocktails and coffee recipes share a powerful enemy. In this case it is the mistreatment of its preparation, neglect of the quality of its ingredients and handling by poorly qualified personnel. As expected, Irish coffee is no exception. Although its preparation is not complicated at all, it is necessary to take care of every detail. Factors that make it a drink that continues to survive and make a difference. You're probably wondering, is this coffee really Irish? And the answer is yes. This is not false marketing or advertising. So, since Incapto Coffee, we will take care of providing you with all the information about this great drink and of course, what makes it so special. What is the origin of Irish coffee? As we highlighted above, this drink has Irish nationality. His birth occurs in decade of the forties, specifically in 1942. The story begins when a group of American passengers landed at Foyne Air Base, located in the west of Ireland. The flight had some complications due to stormy storms. But fortunately, the tourists arrived safely at their destination that cold night. The freezing weather had the passengers suffering. That is why the chef of the air terminal, Joe Sheridan, decided to help them, so he prepared a drink so that in addition to warming their bodies, they could raise their spirits a little. The preparation consisted of mixing hot coffee with a touch of Irish whiskey and semi-whipped cream. As expected, the passengers were delighted with that delicious flavor, which aroused the curiosity of one of those present. This person asked Sheridan if that was Brazilian coffee. To which the chef quickly responded, assuring that it was irish coffee. By 1945, Foyne Air Base was closed for the purpose of expanding the runway. Some time later, Shannon International Airport was inaugurated, where chef Joe Sheridan continued to offer his peculiar and exquisite drink. He worked there until 1952. A plaque currently stands at the Joe Sheridan Cafe Bar, honoring his great achievement. That same year, San Francisco Chronicle travel columnist Stanton Delaplane managed to convince George Freeber, owner of the Buena Vista Bar, to recreate the popular drink. Unfortunately, after several attempts they were unable to replicate it, no combination resembled the drink that the writer had tried at the Sheridan location in Ireland. Following the death of Stanto Delaplane, on the city's cable car tracks and tired of so many failed attempts. Freeber decided to offer chef Joe Sheridan a place in his establishment, convincing him to emigrate to the United States, the country where he spent the last years of his life. His grave in California has the following written: “Here lies Joe Sheridan, the inventor of the most famous drink in the world: El irish coffee”. How to prepare the original Irish coffee? You already know the true history of this popular drink. Incapto Coffee, will get into your kitchen and help you make real Irish coffee. Just like Joe Sheridan used to prepare it and managed to conquer the entire world with his great secret. It is a simple recipe, which allows for some much more elaborate and even fanciful variants and versions. In some bars and cafes, they serve it in balloon-type glasses or beer glasses, just as they do at Café Buenavista. They also usually use the famous jug with a foot and handle. The latter must be made of crystal or transparent glass and with a wide mouth. That being said, we start with the ingredients: -200 ml of hot coffee -4 tablespoons of Irish whiskey -2 tablespoons of brown sugar -1 teaspoon of whipped cream Tip This drink is perfect for those freezing winter nights. Ideal to enjoy alone or in the company of your loved ones and friends. Now, we recommend that the distillate be Irish (something very obvious) but it is also essential to use quality coffee and cream, which should never be industrial. Regarding brewing coffee, avoid making espresso as this will not work. You should try to avoid too strong cream and body, or even a very pronounced aroma. Believe it or not, this could dull the flavor of the whiskey. Add a little nutmeg or ground cinnamon, they are 100% approved for decoration only. But our experts invite us to avoid mint syrups and the like, which seek to be references for the Irish cocktail. Preparation Just as we have highlighted from the beginning. Its preparation is very simple, to tell the truth. We can make Irish coffee in two or three layers, where the first is the most subtle. To achieve this, we proceed to prepare filter or American type coffee. Later, we will add the whiskey and sugar, we must stir very well until it dissolves. Finally we put this mixture in the glass and that's it! Now it's the cream's turn. The texture of it should be like whipped cream. That is to say, very melty, free of visible air bubbles and without peaks. The secret is to be able to add the cream little by little, with the help of the back of a spoon. With this we will achieve this coverage similar to beer foam. In case it gets complicated for you. We offer you another option. The first thing to do is dissolve the sugar with a little hot water. Resulting in a syrup. Or just heat it directly with whiskey or coffee. Nowadays it is very common to whip Irish coffee in three layers: A base of alcohol with sugar, then add the coffee and finally the cream. How to serve it? Once we finished our drink. We should serve it freshly made. Why? It turns out that this will be the only way to identify all the nuances that make Irish coffee one of the best. That is, we would be able to enjoy that delicate contrast in flavor, temperature and texture. On the other hand, we will witness how the cold cream begins to slowly sink into the hot drink. Flaming the glass is not a step that is part of the original drink. But we cannot deny that this is striking enough for the clientele. Source: Irish Coffee: The Story Behind the Legendary Whiskey and Coffee Cocktail

As crazy as it may sound, in a few weeks we will be saying goodbye to this eventful and atypical year 2020. This means that the sales season is just around the corner, and especially, the popular and stressful Black Friday. A day in which many take the opportunity to buy (in advance) their Christmas gifts. While others only look for these discounts to treat themselves to items they probably don't need. Unlike other companies, our main objective will be to promote a responsible and intelligent consumption. As? Easy, inviting you to leave coffee capsules behind, with a residue-free, 100% natural coffee and best of all, with the best flavor and experience. And on top of that, saving on each drink. Based on our mission to help the planet and make purchasing the coffee maker Incapto one rational purchase. Black Friday is a practice opposite to our business. So we propose something different! Why wait one day a year to shop? Can the planet wait? For us it is always a good time to leave the capsule and get back to the point. So we give you a 15% discount what you can use from today and until Black Friday, November 27, to buy our coffee maker (either alone or with a subscription) so you don't have to wait until then. There are no excuses so as not to leave the capsule and switch to coffee beans. Discount coupon: NOEXCUSES15 Let us tell you what our proposal is for this end of the year and why you should put aside capsule coffee and opt for something much more natural. We launch the campaign #NOEXCUSES Don't encapsulate the future of the planet It is a secret to no one that as a coffee company our main purpose is to promote the consumption of freshly ground, fresh, quality and of course, natural coffee. Although we believe in free consumption, we are completely against the popular coffee capsules. The reason is because the packaging of most of these products is made from aluminum and plastic. Materials that could take up to 100 years to completely disintegrate. A process that can take three times as long if the organic remains are not completely separated from the packaging. They are so harmful to the planet that even one of their creators, John Sylvan, He feels ashamed and at the same time regrets having designed such a harmful product. So you have decided to stop consuming them. Incorrect recycling of coffee pods makes them even most dangerous for environmental conservation. So if you still consume capsules, we invite you to take them to the recycling points and do your bit. But better than this, we encourage you to put down the capsules and discover the pleasure of quality, freshly ground coffee beans. Helping our planet with this gesture. There are data and studies that ensure that a total of 2,250 million cups of coffee are consumed every day. Beating tea. But the most surprising thing about the matter is that in one minute 39 thousand capsules are produced, of which between 13,500 and 29,000 of them end up in the trash. Based on these figures, it is calculated that in one year it gives a total of 20 billion coffee pods. Even experts in the field say that if we put one capsule next to the other they could go around the world up to 14 times! Despite the fact that all these alarming figures are known, the consumption of single doses increased by 26% in recent years, according to data from the Rabobank cooperative bank. Bet on natural grains! We are aware that the world cannot be changed in a day, but we do believe that it is giving us signs. For this reason, promoting environmental care is one of our most important tasks. That is why we invite you to consume natural and quality coffees. If so, you will be able to enjoy 100% of its organoleptic properties: exquisite aromas and flavors, as well as a good balance and acidity, which only a cup of freshly ground grains can provide. We also cannot overlook that incredible caramel-colored cream that adorns our cup. Coffee beans will never be a harmful factor for the planet. This without leaving aside how beneficial it is for our health. Well, it is considered an excellent ally when it comes to losing weight, preventing neurodegenerative diseases, improving physical performance, to name some of its contributions. We believe that it is not necessary to wait for Black Friday since it is always a good time to switch to whole bean coffee and leave the capsules behind. Incapto Coffee adapts to all needs We characterize ourselves as a company that looks after the coffee needs of our clients. Therefore, before offering any of the specialties that we have in the product catalog on the website of Incapto Coffee, we subject the beans to strict quality control. Which is carried out by our Arabic Q-Grader, Beatriz Mesas, who in turn is governed by the protocol of the Specialty Coffee Association (SCA). Now, during this process, the specialist mainly evaluates that the grains do not have any defects, the humidity levels are greater than 10%. As well as that they have a homogeneous size to avoid complications when undergoing roasting. Once this is finished, we subject the product to a tasting in which we analyze its flavor, aroma, acidity, body, bitterness, intensity, roasting and strength. In Incapto Coffee, we only work with specialty coffee 100% Arabica. We only have a blend with 20% robusta for those who like very bitter coffee. It should be noted that All our origin coffees have more than 80 points on the SCA scale. For those who don't know what coffee to buy, we invite you to explore during this Black Friday, the product catalog Incapto Coffee, since you can find coffees from the main producing countries such as Peru, Colombia, Ethiopia, Brazil, Guatemala, etc. The superautomatic of Incapto, the best gift This wonderful machine, It is unique in the market. One of its main qualities is to grind coffee on the spot and, in turn, prepare an exquisite espresso or long, whichever best suits your preferences. So you no longer have any excuses not to enjoy a delicious cup every morning with freshly ground beans. The superautomatic of Incapto coffee, is capable of making different preparations, from a softer and longer coffee like Americano, or a very short espresso. But this is not all, since we can enjoy our drink in just 20 seconds! Our machine has a comfortable and compact design and fits perfectly in any corner of your kitchen. It is very easy to clean, it has a pre-infusion system that intensifies the essence and aroma of each of your preparations, among other functions. A perfect gift. Be a responsible buyer this Black Friday We know that the Black Friday season turns out to be a fairly consumerist practice, celebrated on the last Friday of November (this year it will be the 27th) and we have all fallen for it, anyone who says otherwise is almost certainly delusional. A tradition that began in the United States and today has spread throughout the world. It landed in Spain in 2012 and since that moment, many stores have joined this initiative, where those who consider themselves compulsive buyers do not miss any offer. But we believe that it is a rather irrational practice. You don't have to wait for a special day to make the purchases you want. The planet can't wait! For us it is always a good time to leave the capsule and get back to the point. The covid-19 or coronavirus pandemic has caused large cracks in the global economy, so many companies have been affected. So in Incapto CoffeeWe believe that these are times of change, we want to do our part and advance during the next month and until the date of Black Friday the offer that we had planned for that day. Our proposal is: There are no longer excuses to delay the change from capsule to grain. We offer a 15% discount on the purchase of any type of subscription with our super automatic coffee maker until November 27th included. Using the Coupon: NOEXCUSES15 Transparency. We will not do any more hidden discounts. This is going to be our offer and we share it with you openly. You can use it whenever it suits you, there is no reason to wait for Black Friday. Responsible and intelligent consumption. This Christmas, buy only what you need and that makes sense, do not get carried away by compulsive purchases We want people to become intelligent, responsible consumers who think 100% green. With this action, we want you to have time to evaluate correctly, share with your loved ones and choose the best option for you. In addition to making a purchase to promote care for the planet, leaving capsules for coffee beans, you will also be a more rational consumer.

As a lover of a drink as exquisite as coffee, you will surely have found a wide range of options, not to mention the prices. And more and more you start to hear the concept of specialty coffee. But what is specialty coffee? Why is it called that?Draws attention to variety of prices when you go to the supermarket. In some, 1kg of coffee is sold for €10. But you are also seeing specialized stores where 1 kg of specialty coffee can reach €50. The colorful packaging also attracts attention, but what is inside those packages? What are these coffee beans like and where do they come from? The answers to all of these questions revolve around what is known as specialty coffee.Now, What makes a coffee so exclusive and what we can call it specialty coffee is that its beans have no defects and have a delicious flavor. Well-marked qualities that make it stand out from the rest, but at the same time require a lot of dedication to achieve it.In 2015, the National Coffee Association in America, published a report revealing that United States consumers think that 48% of their drink is made from specialty grains, but is this really true?There are many questions about these beans, the characteristics they must have to be specialty, as well as what is known as “coffee waves.” Concepts that we will clarify below, and you can value your cup like a professional thanks to the contributions of the team of experts at Incapto Coffee.Why is it called specialty coffee? What is its origin?The term "specialty coffee" was coined in 1974 by Erna Knutsen, in an interview for Tea & Coffee Trade Journal magazine. Knutsen, a pioneering figure in the coffee industry, introduced this concept to describe high-quality coffees distinguished by their unique flavors and exceptional production methods. Before this time, many of these unique coffees were discarded by large producers due to their uniqueness, which did not fit the standardized flavor profile that dominated the market. Knutsen's vision transformed the perception of coffee, highlighting the importance of quality and the unique origin of each bean. Erna Knutsen, born in Norway and emigrated to the United States, developed a deep passion for coffee from an early age, influenced by her environment and the rich coffee culture of the Italian immigrants with whom she grew up. Her career in the coffee industry began in secretarial roles, but her innate curiosity and love of coffee led her to explore and experiment with coffee beyond her responsibilities.Erna Knutsen's contribution to the world of coffee was revolutionary, not only for coining the term "specialty coffee" but also for her focus on quality, uniqueness and sustainability. He recognized the value of small batches of coffee and the importance of working directly with roasters and producers, establishing a business model that valued quality over quantity. His work laid the foundation for the specialty coffee industry as we know it today, promoting practices that respect the origin and unique characteristics of each bean, and paving the way for future generations to continue innovating and raising quality standards in coffee.Evolution of Specialty Coffee in the worldStarting in the 80s and 90s, interest in specialty coffee grew significantly, not only in the United States but also in Europe and Asia. This interest was fueled by a Increased awareness of the origin of coffee, sustainable growing practices and economic impact in producing communities.The Specialty Coffee Association of America (SCAA), founded in 1982, played a crucial role in defining and promoting quality standards for specialty coffee. It established rigorous criteria for the evaluation and classification of coffee, helping to educate both producers and consumers about the characteristics that distinguish these coffees. The maximum SCA score is 100 points, and for a coffee to be classified as specialty it must have more than 80 points.The person in charge of cupping the coffee must be a certified Q Grader. In the team of Incapto Coffee, we have a certified specialist named Beatriz Mesas, who does quality control of our products. To find out how we select coffee beans, we invite you to read the article How do we rate products Incapto Coffee?On the other hand, if during the evaluation many defects are detected in the sample of unroasted green beans, they are automatically disqualified from the specialty grade.Innovation in the production of specialty coffee and impact on the industrySpecialty coffee producers began experimenting with innovative growing and processing techniques, such as different fermentation and drying methods, to improve the flavor profiles of their coffees. This led to an even greater diversification of flavors available on the market.The famous coffee wavesThe coffee waves refer to a very important period of time or stages in this very popular drink. Currently there is talk of three waves, even a fourth.The Roots of the first wave of coffee date back to around 1800 and that was when its consumption began to grow exponentially. At this stage, coffee is seen as a “commodity” with volume being the most important thing, that is, making the drink reach the masses regardless of its level of quality.In 1900, instant coffee was invented, because it was practical, convenient, and the main attribute during this stage was not its flavor, but the caffeine boost. In 1960, it was already a success, because, for the first time, everyone had access to the drink, because coffee, in its beginnings, was only accessible to wealthy and powerful people.The second wave of coffee arrives when the consumption trend begins to change and the most important thing is no longer the caffeine fix, but rather enjoying a cup of coffee. A stage that is greatly marked by the appearance of large coffee chains, the main one being Starbucks.Our experts consider that what characterized this phase was innovating with new coffee-based recipes. Even the coffee is better than in the first wave, but marketing is the most important axis above coffee.At the beginning of the 21st century, in 2002, the "third wave of coffee" emerged, focusing on coffee craftsmanship, traceability and the consumer experience. Specialty coffees became the center of this wave, with coffee shops and roasters highlighting the uniqueness of each bean and its history.In this wave, neither the marketing nor the social part of having a coffee was important. Here, it is prioritized to know the traceability of the grain, in which country, region and farm it has been grown, as well as the botanical variety (Arabica, Robusta, Liberica, Bourbon, among others) to the processing process that was used.In short, the important thing is the coffee and having as much information as possible before trying it. As a result of this wave, the work of small coffee growers is also beginning to be dignified, who find an incentive in improving their crops to obtain cups of exceptional flavor.Before, coffee farmers sold their entire harvest together and earned the same amount for everything. Thanks to specialty coffee, coffee growers committed to quality can now select their best beans. Then they decide to sell some as specialty beans and the next as higher quality but not specialty beans. The rest they can sell as basic qualities. So on the same farm you can find several microlots of very different qualities. How do you know if the coffee is specialty?Specialty coffee is distinguished from other types of coffee by several key factors that directly impact its flavor, quality, and consumer experience:Quality and Origin: Specialty coffee comes from the highest quality beans, grown in specific microclimates that favor the development of unique flavors and aromas. Unlike commercial coffees, which often blend beans from various sources, specialty coffee values ​​traceability and single origin.Cultivation Process: Specialty coffee beans are grown following sustainable and ethical practices, with special attention to labor and environmental impact. This includes everything from chemical-free farming to paying farmers fairly.Harvest and Processing: The harvest is done manually, selecting only the ripe grains at their optimal point. Processing, whether washed, natural or honey, is carried out with methods that preserve and enhance the specific flavor profiles of each bean.Toasted: Specialty coffee roasting is done in an artisanal way, seeking to highlight the unique characteristics of each batch of beans. Specialty roasters often experiment with different roast profiles to find the perfect balance that brings out the coffee's natural flavors and aromas.Quality Score: To be considered specialty, a coffee must achieve a score of 80 points or more on a scale of 100 according to the Specialty Coffee Association (SCA) criteria. This evaluation is carried out by professional cuppers (Q-Graders) who examine aspects such as aroma, flavor, acidity, body, and general balance of the coffee.Criteria to rate a specialty coffeeThe specialty coffee rating, or characteristics that the SCA relies on to classify specialty coffees, make up a detailed evaluation system that includes:Zero defects: Specialty coffee beans must be free of primary defects (black beans, fermented beans, etc.) and have a very limited number of secondary defects.Sensory attributes: The sensory qualities of the coffee are meticulously evaluated, including aroma, flavor, acidity, body, and balance. Each of these attributes contributes to the coffee's final score.Uniformity and Cleanliness: Uniformity in the cup and cleanliness of flavors are essential. This means that each cup brewed from the same batch should offer a consistent experience free of off-flavors.Sweetness and Complexity: Natural sweetness and complexity of flavors are highly valued in specialty coffee. The coffee is intended to offer a rich and nuanced taste experience.Sustainability and Ethics: Although not always included in the direct score, the ethical and sustainable aspects of specialty coffee production are fundamental for many consumers and professionals in the sector. This includes responsible agricultural practices, fair trade, and positive social impact on producing communities.Where to find this information?The specialty coffee package labels They are a rich source of information that can help you identify the quality and origin of coffee. Here are some key elements to look for:Origin: Labels must specify the country of origin, and often include more specific details such as region, farm, or even lot. A clear origin is a sign of transparency and traceability.Coffee variety: Look for the variety or varieties of coffee (such as Bourbon, Typica, Geisha). Specific varieties often indicate higher quality coffee with unique flavor profiles.Cultivation altitude: The altitude at which coffee is grown affects its flavor. In general, higher altitudes favor greater acidity and complexity of flavors.Processing: Labels can indicate whether the coffee is washed, natural, honey, etc. This detail gives you clues about the flavors you can expect.Roasting date: Fresh coffee is crucial. Look for the roasting date on the label; the more recent, the better.Quality score: Some roasters include a coffee quality score (if available), based on the evaluation of a certified cupper. A score of 80 points or higher indicates a specialty coffee.In Incapto Coffee we only work with 100% Arabica specialty coffee. We only have a blend with 20% robusta for those who like very bitter coffee. It should be noted that all our coffees have more than 80 points on the SCA scale, making them specialty beans.There are many factors surrounding specialty coffee, but we believe that with all this information we have shared, you will now have more discretion when selecting your product. Specialty coffee production processThe production of specialty coffee follows a procedure that begins with coffee cultivation.Specialty coffee cultivationGrowing specialty coffee is a meticulous process that begins with selecting the location and type of bean. Key factors include:Variety Selection: Specific coffee varieties are chosen for their unique flavor profiles and adaptability to local conditions. Arabica varieties, known for their superior quality and complexity of flavors, are preferred for specialty coffee.Microclimates: Specialty coffee thrives in specific microclimates that offer the ideal combination of altitude, temperature, and precipitation. These geographical and climatic conditions contribute significantly to the complexity of coffee flavors.Agronomic management: Sustainable agricultural practices, such as shade growing, crop rotation, and the use of organic fertilizers, are used to preserve soil health and promote a balanced ecosystem.Importance of manual collectionManual harvesting is essential in specialty coffee production for several reasons:Selection of ripe grains: which ensures maximum quality and uniformity of flavor. This precise selection is difficult to achieve with mechanical methods.Preservation of the coffee bush: Manual harvesting is less invasive for the coffee bush, allowing it to continue producing high-quality beans for more seasons.Adaptability to difficult terrain: Many specialty coffee farms are located in mountainous or difficult-to-access terrain, where manual harvesting is the only viable option. Specialty coffee processing and drying methodOnce harvested, the coffee beans go through processing and drying processes that are crucial to defining the final flavor profile:Processing Methods: Beans can be processed using wet (washed), dry (natural), or semi-moist (honey) methods, each providing different characteristics to the flavor of the coffee. The washed method brings out the acidity and cleanliness in the cup, while the natural method intensifies sweetness and body, and the honey method offers a balance between the two.Drying: Drying must be done carefully to avoid unwanted fermentation. Beans can be sun-dried on patios or raised beds, allowing for more precise moisture control and contributing to flavor uniformity. Mechanical drying is used in regions with less sun, but is always controlled to preserve quality.Quality control: During and after drying, rigorous selection is carried out to eliminate defective or low-quality beans. This quality control is essential to guarantee the consistency and excellence of specialty coffee.The specialty coffee production process It is an art that combines tradition, agronomic knowledge, and technology. Every step, from growing to drying, is carried out with the utmost care to ensure that the coffee not only meets specialty standards, but also offers a unique and memorable experience to the consumer.Roasting and preparation methods for specialty coffeeWhen preparing specialty coffee, the goal is to respect the work and dedication invested in each step of its production. Experimenting with different brewing methods can reveal new dimensions of flavor and enrich the experience of enjoying great coffee.The art of roasting: finding the perfect pointRoasting is a critical step in specialty coffee production, as it transforms green beans into the rich, aromatic coffee beans we enjoy.This process requires precision and skill to bring out the best characteristics of each bean.Roast customization: Each batch of specialty coffee is unique, and roasting is customized to highlight their specific flavor profiles. Roasters experiment with different degrees of roast, from light to dark, to find the perfect point that maximizes the expression of the coffee's origin and its distinctive flavor notes.Technology and Sensitivity: Roasters use both advanced technology to monitor the roasting process (temperature, time, color) and their sensory experience to adjust the process. The goal is to develop desired flavors while minimizing unwanted bitter or sour flavors.Freshness: Once roasted, specialty coffee should be consumed within an optimal period to enjoy its freshness and complexity of flavors. Roasters often indicate the roasting date on the coffee package, recommending its use within a time frame that is usually a few weeks to a month after this date. Methods to prepare your specialty coffeeThe preparation of specialty coffee is as important as its cultivation and roasting. The choice of preparation method can significantly influence the final taste of the drink.Pour Over or Manual Drip: This method allows for precise control of water temperature and pour speed, resulting in a balanced extraction and bringing out the clarity and complexity of the coffee's flavors.French Press: Known for its dense body and rich texture, the French press extracts the coffee's natural oils, delivering a cup with depth and character.Aeropress: Versatile and easy to use, the Aeropress can be adjusted to make stronger or milder coffee, allowing you to experiment with different extraction profiles.Espresso: Although it requires specialized equipment, espresso concentrates the flavors and aromas of coffee, serving as the base for a variety of coffee drinks.Super-automatic coffee makers: like those of Incapto, with the comfort and practicality of pressing a button and obtaining freshly ground and delicious coffee in less than 30 seconds.Proper Grinding: The grind should be selected according to the brewing method, from fine for espresso to coarse for French press, to ensure optimal extraction.Water quality: Did you know that 95% of coffee is water? Hence its importance when preparing and enjoying a good coffee. The water used must be of good quality, preferably filtered, so as not to alter the natural flavors of the coffee. Depending on where you live, water quality will vary, so we recommend that you use our water filter for Aquaboost coffee makers and thus you get good quality coffee and extend the useful life of your coffee maker.Water temperature: The ideal temperature for coffee extraction is usually between 90°C and 96°C. Proper temperature facilitates the extraction of desirable coffee compounds and prevents excessive extraction of bitter components.Benefits of specialty coffee for producers, consumers and the planetNot only is specialty coffee prized for its superior quality and unique flavor profiles, it also offers significant benefits to both producers and consumers, encouraging sustainable and ethical practices throughout the supply chain.Opting for specialty coffee not only improves your daily coffee experience but also contributes to a positive impact on the coffee value chain, from the producer to your cup.Benefits of specialty coffee for producersBest prices: Specialty coffee producers often receive higher prices for their product due to its superior quality and market demand. This can translate into greater income and economic stability for producing families and communities.Direct relationships with buyers: Specialty coffee production encourages direct relationships between producers and roasters or consumers, which can eliminate middlemen and ensure fairer prices for producers.Development of skills and knowledge: Specialty coffee production requires and promotes a high level of skill and knowledge, from cultivation to processing. This can lead to improvement in agricultural practices and greater empowerment of producing communities.Promotion of sustainability: The demand for sustainable growing practices in specialty coffee production helps promote environmental conservation and responsible use of natural resources.We invite you to see our documentary The lung of coffee, where we highlight that each coffee bean requires great work to be produced, giving value to that work and doing justice to that effort is what allows these coffees to continue existing. Benefits of specialty coffee for consumersSuperior quality and innovation: Consumers enjoy a superior quality product with rich, complex flavors and aromas, which are the result of careful growing, processing and roasting practices. The specialty coffee market encourages innovation and commitment to quality throughout the production chain, from cultivation to cup.Awareness and connection with the origin: Specialty coffee offers consumers the opportunity to learn about the origin of their coffee, including the growing region, agricultural practices and the stories of the producers, fostering greater appreciation and respect for the product.Positive impact: By choosing specialty coffee, consumers can contribute to ethical and sustainable business practices, supporting producing communities and promoting environmental conservation.Sustainability in specialty coffeeThe production of specialty coffee is intrinsically linked to sustainable and ethical practices, which benefit both the environment and the people involved in its production:Sustainable agriculture: It includes the use of organic practices, the conservation of biodiversity, integrated pest and disease management, and the protection of water resources.Fair Trade: Many specialty coffees are certified under fair trade standards, ensuring that producers receive a fair price for their work and contributing to better living conditions for themselves and their communities.Environmental certifications: Certifications such as Rainforest Alliance, UTZ Certified and Organic highlight a commitment to agricultural practices that protect ecosystems and promote environmental sustainability.Carbon footprint reduction: From cultivation to packaging and distribution, methods are being sought to reduce the carbon footprint of coffee, including the use of renewable energy and biodegradable or recyclable packaging.Education and training: Investing in education and training for producers on sustainable and efficient practices is essential to improve the quality of coffee and the sustainability of its production.Adopting these practices not only improves the quality of coffee and the lives of producers, but also ensures the long-term viability of the coffee industry, protecting the natural resources and ecosystems on which it depends.How to preserve specialty coffee?To maintain the freshness and complex flavors of specialty coffee, it is important to store it properly:Storage: Store coffee in a cool, dark place, away from direct sunlight, heat and humidity. Use an airtight container to protect it from air and preserve its freshness. We recommend our coffee containers with Airscape® systemAvoid storing it in the refrigerator: Although it may seem like a good idea, storing coffee in the refrigerator can expose it to other food odors and cause condensation, which negatively affects its flavor.Quantity: Buy coffee in quantities that you can consume within 2 to 4 weeks after opening, to enjoy it at its optimal freshness.Where can I find specialty coffee?Today there is a growing awareness of specialty coffee. You will see that they have opened many places such as cafes or specialized stores where you can buy your specialty coffee.Specialized cafes: Many coffee shops focus exclusively on specialty coffee, offering a wide variety of origins and preparation methods. You can also find quality coffee in some restaurants that seek to put a great end to a quality lunch or dinner.Local roasters: There are more and more local roasters offering specialty coffee beans. There you can find a lot of information about the origins that are roasted and all the characteristics of their coffees.Online Stores: How Incapto Coffee, where you can find a very varied catalog of specialty coffees from different countries around the world. You can buy them and receive them comfortably at home. And if you never want to run out of coffee, we recommend that you subscribe to receive it as, when and where you choose.Future of specialty coffeeSince Incapto Coffee we believe that the future of specialty coffee is full of potential, driven by a growing consumer appreciation for quality, sustainability and innovation in all aspects of its production and consumption.Consumers, increasingly more informed, no longer only want quality in their cup but also transparency and responsibility in how coffee is grown, processed and marketed. This includes a focus on fair trade, environmental protection, and supporting coffee-growing communities.The traceability complete from bean to cup becomes something to be expected, so that the consumer can connect with the story behind their coffee and be assured that their purchase is contributing positively to the well-being of the producers. SourceWhat is “Third Wave” coffee? How is it different from the specialty one?