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A cup of coffee is not only about preparing a strong espresso or a frothy cappuccino. It turns out that many specialty stores have taken it upon themselves to change this simple way of making our drink, so that they can adapt to all palates. In short, apply different preparation methods, which in this case we will only lean towards the filter coffee and espresso, as they are the most popular. You may think that both are practically the same, and that the only difference is their preparation. But the truth is that these famous guys are completely different, starting with their flavor and chemistry. As you can see, filter coffee and espresso are two preparations with a lot of history to tell, so if you want to discover all those characteristics that make them so different, we invite you to continue reading and get to know each one of them. What do you know by espresso? One of the main things you should know is that espresso is one of the most requested because it is capable of giving significant doses of caffeine, immediately, which is why its name is synonymous with speed. That is why it becomes the ideal option for those mornings where by bad luck we do not hear the alarm clock and we have limited time. Another characteristic of espresso is that, generally, preparing it requires hot water, preferably almost boiling, and pressurized through the finely ground coffee beans. It also turns out to be a much denser and more concentrated drink, unlike filtered one. Yes, we know, it may sound like a very intense drink, but don't worry, because espresso works as a base for other preparations such as flat whites, lattes, cappuccino, Americans and even desserts such as tiramisu or affogato. But what really differentiates each of these drinks? The answer lies in the amount of steamed milk (when heated with the coffee maker's spout) or hot water you want to prepare your cup, which must be perfectly balanced. What is an espresso made of? In case you didn't know, the anatomy of an espresso coffee is not only characterized by being thick and concentrated, because it is also divided into several layers. We explain it below. Cream It consists of the golden cape which is on top, and is made up of oils, proteins and melanoidins. The latter is produced by combining sugars and amino acids. It should be noted that not all coffees produce cream. In fact, there are people who consider its taste bitter, and others see it as a sign that they are looking at a good cup of espresso. Liquid This is the main part of the espresso and is responsible for providing acidity and sweetness. You can even consider two different aspects of the drink: body and heart. To explain it better, the body is the middle part of the espresso and is usually caramel colored. While the heart is the base of the drink, it turns out to be darker and with an exquisite flavor. Filtered coffee. What is it about? In order not to complicate our lives, the filter coffee and espresso in theory are basically the same. Since their bases are the same, for example we pour the hot water over the previously ground coffee. Then the water passes through particles and a filter, and finally falls through a container. Everything is fine up to that point, but the main difference between both preparations is that in filtering, instead of being pushed through pressure, the water ends up running alone through the coffee as a result of gravity. That is why this preparation method takes a little longer to achieve a different, but delicious result. On the other hand, it is essential to have more coffee particles and more water. Why? It turns out that there are no 30 ml filter coffees (at least the ones you would like to enjoy). Filter coffee is also known as pour or drip. Regarding its flavor, this is much more acidic, at the same time the complex flavors of the coffee are accentuated. Thanks to these characteristics, they make it one of the most sought-after preparation options for single-origin coffees, in this way consumers have the opportunity to appreciate all the flavors and aromas. While espresso is characterized by having several layers, its rival, filtered is a clean, clear and consistent drink. Because, by containing more water, it absorbs the oils and fragrances of the coffee, at the same constant time and pressure, instead of by force. As if that were not enough, it provides a drink with low acidity, giving a much smoother sensation when trying it. How long can a filtered coffee take? When referring to the preparation and infusion time of a filtrate, this is what increases its difficulty. The first thing to do is moisten the ground coffee, then we have to wait at least 30 seconds until the particles “flourish.” With this process we would be releasing carbon dioxide and in turn facilitates a better flow of water during said process. After flowering we must wait at least 1 and a half minutes to 2 minutes. However, espresso is still the king of speed since its preparation can take between 25 and 30 seconds. In case you want a slightly more elaborate coffee, which involves being milk-based, steaming and pouring, it may take a few seconds longer. It requires some processes that depend on each one. Filter coffee or espresso. Which one do you prefer? It is undoubtedly a difficult decision. For example, the filter coffee It is one of the best options if you want to try the different nuances of your cup, even those that do not stand out in an espresso. As for the process, it turns out to be simpler and more relaxed. But if we want to talk about time, the filtering method cannot be compared to espresso, since the latter has the label of the fastest. Espresso preparation is completely different, and the best of all is that we can have our caffeine fix, in seconds! Another of the most important points to consider is to know how you really like your cup of coffee. In the case of espresso, its thick and honeyed consistency usually rolls in the milk smoothly and consistently. However, the creaminess provided by the steamed milk makes the sweetness of the espresso stand out more. That is why we can delight ourselves with an exquisite cappuccino, lattes or flat whites. As we noted above, the filtrate is characterized by being a soft, clean and less acidic drink. It is normally consumed black, allowing, in this way, to appreciate its subtlety and clarity. They are very tempting and excellent options, but choosing any of these will depend on your lifestyle and, of course, preferences. It is important to note that each method will provide different results. Definitely, coffee will never cease to surprise us, but the question is: Which of these preparations do you prefer? Source Espresso vs Filter What is the difference?

If you are a fan of coffee, we have no doubt that you are also a fan of those cocktails based on this wonderful product. On this occasion we want to introduce you to Espresso Martini, an exquisite cold drink that has been leading the menus of many restaurants and cafes for some time, managing to delight more than one (including us). We can describe this preparation as sublime, but simple. For it to be a 100% perfect drink, it is essential to use specialty coffee; we can even do it without spending a lot of money and without specialized equipment. Although it is an easy recipe to replicate, that does not mean that it does not have its levels of complexity. It should be noted that this drink is not a true Martini, because Does not contain gin or vermouth. However, many establishments include it on their menus with this attractive name. From what we sense, you are very interested in surprising your friends and family with a great espresso Martini. That is why we invite you to continue reading and discover everything related to this preparation and of course, the step by step to do it at home. How is the espresso Martini born? Each era has some food, way of dressing or drink that makes it unique. In this case we will go back to the 80s, when being chic meant enjoying delicious cocktails at every social gathering. But let's be more specific and go to 1983, when the bartender Dick Bradsell, During his work day at Brassiere Soho, located in London, he receives a strange request from a client. The woman who was dedicated to modeling was looking for something different with specific characteristics, to compensate for her exhausting day, so she requested a drink that was capable of wake her up and “f*ck her” according to what was explained by Bradsell. At that moment, he was not entirely clear about his ideas, but upon seeing the espresso machine how close it was to the bar, he considered mixing coffee, coffee liqueur and vodka, the latter being considered the drink of the moment. As expected, this drink that arises from a crazy request and that at first received the names of 'espresso vodka' and 'Pharmaceutical stimulant', became a complete success. The Espresso Martini, became the favorite drink of British public figures as young artists, supermodels and even gossip columnists. Apparently, it has been able to exceed expectations, which we now find anywhere in the world. Given the boom of this drink, there were no shortage of those who wanted to take credit for its success. But the most accurate hypothesis has been that Dick Bradsell is the true author. But who was this mysterious model? There are many hypotheses about this, but legend has it that it was possibly Naomi Campbell or Kate Moss. The truth is that this delicious cocktail continues to make many people fall in love after being able to combine incredible characteristics. By the 90s, the Martini-style glass became very popular within the cocktail industry, so its creator finally decided to name it 'espresso martini'. As if that were not enough, a five-day espresso Martini festival has been held annually in London since 2017. It is also possible to purchase a pack of four cans at Asda to prepare this exquisite drink. This incredible mix where two of the most consumed drinks in the world come together, remains just as popular as in the 80s, it has even ranked seventh among the best-selling classic cocktails. How is its flavor? As we have pointed out above, this preparation is characterized by being intense, creamy, have a strong aroma and loaded with a powerful dose of caffeine, this is due to its ingredients, you can appreciate different flavor profiles. In fact, the espresso Martini is capable of functioning as a base for other drinks. It is without a doubt a bomb of flavors, if you are fans of vodka, sweetness and of course, the star ingredient: coffee, then the espresso Martini is for you. Make your own espresso Martini Usually the classic espresso Martini only contains vodka and coffee liqueur, but on this occasion we will break the rules and give this recipe a twist, without altering its essence. So with that said, the time has come to get to work, these are the ingredients we will use. -50 gr double shot of espresso -20 ml of muscovado sugar syrup (you can also use a similar flavored syrup, the one of your preference. The options include agave or a simple one) -60 ml of an excellent vodka -Cocktail shaker (If you don't have one, you can use a container with a lid and shake the mixture without it spilling) The specialists Incapto They use coffee from Honduras, from the brand due to its fruity notes that will give it that special touch that we are looking for. However, the trick is to try different types of grains and preparation methods until you find your favorite. If you are confused about which one to use, you can go to the website Incapto Coffee, go to the product catalog and select the one that suits your tastes. With that point clarified, we resume the preparation of our espresso Martini. The first thing you should do is fill the shaker with ice and add the ingredients. Then we proceed to shake it, just like bartenders do when preparing an exquisite cocktail. Once this step is finished, we must filter it twice and then serve it in an elegant chilled Martini glass. Now what we have left is to decorate the drink. You can use some coffee beans or even put chocolate on the rim of the glass. This last step is optional, however, it will give a unique touch to your cocktail. As you can see, they are very easy steps to follow and ingredients that we can find without major complications. So don't hesitate to invite your friends over to enjoy a delicious homemade Espresso Martini. Source Espresso Martini: Recipe for a cocktail with specialty coffee

Possibly on your visit to any specialty coffee shop or restaurant, you will have come across a preparation called affogato, in their respective letters. If it happened to you and you weren't curious to try it, you made a big mistake! Due to its mix of hot and cold ingredients, it is able to exceed the expectations of most, even the most demanding palates. If you are fans of something different, with exquisite flavors and at the same time creamyWell, let us inform you that this preparation would be excellent for you. Affogato is an interesting combination of two different ingredients, which make this experience unique. Generally, affogato is considered a drink, however, there are those who consider it a dessert. Although its origins are Italian, this delicious blend now can be found anywhere in the world. Surely you are wondering, what ingredients are those that make it so special? Or What is the real story of preparation? Both these and other questions, the team Incapto Coffee will respond shortly. What is affogato? As we indicated above, affogato, in addition to being originally from Italy, is an exquisite dessert whose ingredients are: vanilla ice cream and espresso. Regarding his name, translated it means “drowned” and to tell the truth, it is not very far from reality, since it is a ball of ice cream submerged in coffee. Now, the barista and coffee buyer certified by the Specialty Coffee Association (SCA) Keiko Sato, who is also head of training at Santo Grao (a chain of Brazilian coffee shops and roasteries), points out that it is quite complicated find the history of affogato. The expert assures that in the records there is no exact date related to the birth of this preparation. However, it is considered that it possibly emerged after the creation of the first espresso coffee maker, but it was not until 1900 when it spread throughout the world. Although affogato is generally considered a dessert, there are restaurants and cafes that offer it as a drink. Therefore, this always ends up being a topic of debate. Another who is very clear that this Italian mixture is a delicious dessert is the owner of Coffee Five, located in Rio de Janeiro, Brazil, Emerson Nascimento. Well, the two-time winner of the Coffee with Spirits Championship points out that this wonderful recipe is mostly solid after just one shot of espresso. In fact, to be able to taste it, you have to use a spoon. It may be easy to understand at first glance that it is a dessert, but the truth is that there is a consensus that explains how it should be eaten. Normally, it is advisable to pour the espresso coffee over the ice cream ball, a few seconds before serving. Another recommendation is to eat it as soon as possible, before it melts and unfortunately we cannot enjoy its incredible flavor. What is the correct way to prepare it? At first glance it may be a simple and quick recipe, but the truth is that the preparation may vary in each location. For example, the owner of Café Cinco explains that in his establishment they usually use a beautiful dessert glass. Then, you add a generous spoonful of “fior di latte” ice cream and, finally, they add the coffee. For those who do not know ice cream latte fior (flower of milk in Spanish), it is known in Italy as gelato fior di latte, although it looks vanilla, it really is not. It is an ice cream whose ingredients are only dairy, sugar and starch, leaving aside the egg yolks. Like any preparation, this cafeteria's affogato also runs certain risks, such as the lack of ingredients. As its owner explains, sometimes it is difficult to find fior di latte ice cream, because Brazil has many variations. If they have had a bad day and can't get it, they choose to replace it with vanilla. In some establishments, customers also have the opportunity to order a decorated affogato. Several of them include cantuccini or biscotti, which are delicious Italian cookies. In other places they add chocolate syrup. As if that were not enough, some preparations add the popular Chantilly cream. On the other hand, Keiko Sato agrees with the opinion of her Brazilian colleague, that the Italian affogato is prepared with vanilla ice cream or fior di latte, accompanied by a regulated espresso. Regarding its texture, it should be quite firm, although currently there are certain variations that use ice cream with a creamy flavor. Changes in preparation Over time, the recipe has been modified in some locations. Because, at first it was served in glasses and now we can find affogato in cups, this to have better functionality. Affogato at home Talking about this delicious Italian preparation, our mouths are watering. That is why we want to share the recipe with you so that you can replicate it from the comfort of your home, without spending a lot of money and you do not need special equipment. The key is to use good ice cream and excellent coffee. You can get the latter on the website of Incapto Coffee, where we offer our clientele natural and good quality products. This is because they are specialty coffees, coming from different parts of the world, each of them with more than points in the SCA scale. You just have to select the one of your preference and that's it! Those inclined to make the classic version should prepare their coffee in the espresso machine. But if you don't have one at home, don't worry, you can use the moka pot to make your espresso in a few minutes. Another option that we offer you is to use the filtering method to obtain a more concentrated drink. You can use any type of coffee and machines to prepare affogato at home. However, the team Incapto Coffee, recommends that you leave the coffee capsules aside, since in addition to not providing a natural flavor, we would be promoting environmental pollution. Are there desserts similar to affogato? It turns out that the affogato is very similar to its countryman the Freddo broth, which is another exquisite dessert, composed as follows: -Cake soaked in liquor -Gelato (Italian ice cream) -Whipped cream covered in hot dark chocolate sauce, served in a clay cup. In the classic recipe, a coffee-flavored gelato is apparently used, unlike the affogato that contains a shot of espresso. Possibly, at first glance, Freddo broth is a slightly more complex preparation, at the end of the day it follows the same steps of mixing hot and cold ingredients. In fact, if you want to avoid complications when making your affogato, you can take the ingredients, place them in the blender and create your own frappe. It is also advisable to compare affogato with other coffee-based desserts, for example Tiramisu or brigadeiro cake. The latter is a Brazilian dessert whose ingredients are condensed milk, butter and coffee. Source What is an affogato?

If during the summer, you exploited your creativity with the delicious coffee cocktail recipes that you found on the Internet, welcome to the coffeelovers club! Since we have no doubt that you were able to surprise more than one palate, after making an incredible mixture to which we may or may not include liquor, coffee and the one that cannot be missed, syrup. Despite being little laborious preparations, we usually make mistakes, for example, when using correctly the syrups in cocktails. Whether you have a coffee shop or you like to surprise your loved ones with coffee cocktails, it is important to keep one thing in mind: Carefully choose the syrup that accompanies your drink. As incredible as it may seem, this will influence the final result of the cocktail. Surely you are wondering what are those errors? When using simple syrups, we can make mistakes from the moment we select the flavor to the quantities we add. That is why the team of experts at Incapto Coffee, will help you avoid these very common mistakes and make your drink totally incredible, with three key points that we will detail shortly. What are coffee cocktails? Before getting into the subject, we want to point out that coffee cocktails are refreshing and exquisite drinks, designed not only for the summer, there are also some recipes that fit like a glove for the winter season. But what makes them so special? If you have had the opportunity to enjoy one, you will know that these preparations do not only have a base espresso and ice. In addition to having a strong espresso as a base, it also includes ingredients such as liquor (there are some that do not contain) and syrups. When we are in front of a good cocktail, we can perceive that it is a balanced, delicious drink where coffee does not lose its prominence. It definitely implies a different and pleasant experience. Among the most popular coffee cocktails are: Espresso Martini, Mocha latte, Shakerato, among others. To learn more coffee-based preparations, we invite you to read our publications: 'The best coffee recipes for summer' and 'We present the different coffee preparations'. Tips to learn how to use syrups Recreating a coffee cocktail is not complicated at all, however, the trick is to make an amazing drink, that once you take the first sip you cannot stop delighting. But unfortunately, there are those who call a preparation that is just coffee with syrup a cocktail, completely destroying the recipe. The good news is that below, we will reveal to you what are those common mistakes that we usually make when including syrups in cocktails, and that definitely endanger the reputation of the drink and ours as baristas, professionals or amateurs. Flavor It is undoubtedly one of the main points to take into account, because we imagine the flavor of our drink even long before we start taking out the ingredients. As the saying goes: “if you dream it, you make it come true.” Our group of experts, recommend experimenting For example, we can use seasonal fruits, herbs, edible flowers, in fact you can use sweeter flavors like caramel, to give that innovative touch to the cocktail. Apple syrups are also an excellent option and can be found in specialized stores. We know, your head is about to explode from so much information, but don't worry. Try starting with the coffee tasting notes, in case you're using a specific syrup flavor for a particular drink. The key to success is to get that syrup that complements or enhances the flavors of the coffee, in order to finish consecrating your recipe. It should be noted that the flavoring factor can be excellent not only by including syrups in coffee cocktails, we can also add sugars. For example, for clear syrups, it works to combine it with white sugar. If you want a more complex flavor with a hint of molasses, we recommend using whole sugar or any of its variants. But if you're just looking to give it a floral touch, you should only include honey. Seeing all these options will probably make you feel intimidated, so to get a safe 10 just melt caramel in water and that's it. Get better consistency In case you didn't know, weight is essential when preparing coffee, this also applies when we are going to make the syrup. You may think that it is not important, but the truth is that, if we want to achieve good consistency, it is advisable to weigh the ingredients every time that are necessary. The importance of this is that, when the coffee or sugar is granulated, they disintegrate unevenly. Being able to measure the weight in the same dosing article would give different results. You should also keep in mind that consistency is not only based on weighing the ingredients before starting. The way you cook is another influencing factor. One recommendation we give you is to never bring the water to a boiling point. Doing so will cause it to evaporate and produce an imbalance in the amount of water and sugar. But if you don't want to get involved with the kitchen fire because it's not your thing, don't worry, it is possible to make syrups with cold water. Well yes, as you read it, the only difference in applying this method is that the sugar will melt faster and more consistently than with hot water. For this reason, we advise you to set your kettle so that it reaches 205°F/ 96°C. Balance A difficult and very important fact that we must know is when to use simple syrups, as well as knowing what flavors we can recreate. If you have a cafeteria, it is essential that you know your clientele, to discover what type of mixtures they like. If they are one of those who prefer the sweetest ones, then you should only focus on that. But if the opposite is the case, the ideal is not to overdo it when including syrups in cocktails. With this now clear, the time has come to get to work. The key to all this goes hand in hand with balance, something that we must apply when designing specialty drinks. In case you didn't know, syrups are that powerful touch of flavor in any preparation, even rarely using more than 30 ml. The normal thing is to add 15 ml. You also can't overlook the size of the drink, in this case the cocktail. It is essential that you review what other ingredients you are using in your preparations. For example, if you are using a bitter, it is very likely that you should use something sweet so that there can be a good balance between both flavors. In order to master all of this perfectly, we will achieve it through practice. Since Incapto Coffee, we invite you to make many classic coffee cocktail recipes at home, in order to learn more about the famous trial and error method. Something that we do not doubt will be of great help. Remember to take these three factors into account, so that you can include syrups in your cocktails successfully and not die trying. So the time has come to start creating your drinks that will be destined for success. Source: 3 Rules for using syrups in coffee cocktails

If you asked us what is the most important thing about the coffee plant? Surely, we will agree that they are coffee cherries. Of course, it is the answer that every lover of this drink would give. But, this time the focus is on the coffee leaves, because, thanks to them, we can prepare a delicious and beneficial tea, free of chemicals and contaminants. Normally, when the coffee fruits are harvested, their stems, branches and leaves are cut or pruned, and are not taken into account. Something that does not happen in certain countries, since they also usually collect the leaves of the coffee tree to make tea. We know that you are very curious to discover more information about this tea, made with the leaves of the coffee tree, starting with its properties and preparation. That is why, Incapto Coffee invites you to continue reading and learn more about this. How is coffee tea born? Although we know very little about this drink, the truth is that it has a long history. Since it has been consumed for many centuries, in countries such as: Jamaica, Ethiopia, Sumatra, India, Java and Sudan. Ethiopian coffee farmers, from the 16th to the 19th centuries, used to save coffee beans, either to market them or to offer them in special ceremonies. Meanwhile, the inhabitants of the Harari town (Ethiopia) were enjoying a drink called “Kuti” as part of your daily life. But what exactly is Kuti? It is a peculiar drink, made with the leaves of the coffee tree. These are put in boiling water, sometimes they put a pinch of salt or sugar. Usually, it was left to boil for about 30 minutes, because it was thought that this would obtain greater sweetness. By the 19th century, Dutch settlers were in charge of transporting coffee leaves to certain agricultural regions of Indonesia. Since workers were prohibited from consuming the coffee they harvested, they were looking for a new alternative. And this was a drink known as “Kawa daun”, whose preparation consisted of drying the coffee leaves in the sun, with the purpose of highlighting its bitterness. Subsequently, the leaves were smoked and roasted for several hours. Lastly, they were put in boiling water and then the Kawa daun was served in a coconut shell. Nowadays, new ingredients have been added to this drink, which are sugar, condensed milk and ginger. Sometimes you can put bamboo, and even egg. During that same century, attempts were made to introduce coffee leaf tea to Europe, but unfortunately without success. The good news is that this drink has gained some fame in Western markets in recent years. This is due to its supposed health benefits. Similar to green tea? You could say that both have many things in common. However, coffee leaf tea is more earthy and a nice sweet touch. Unlike green tea, it contains less caffeine. Something that replaces with its antioxidant properties. In the past, it was believed that coffee tea was capable of curing cold-related symptoms. How is its flavor? Most people think that the taste of coffee leaf tea is similar to coffee. Something that is just assumptions, since the flavor of this drink is completely different. In fact, the communications and marketing manager at Impact Roaster, Lina Sazanauskaite, assures that it does not have even a hint of coffee flavor. What is certain is that the flavor of the tea will depend on where and how it was harvested. Something similar to what happens with coffee. It should be noted that, although this drink is usually compared to green tea, the reality is that the infusion made with coffee leaves is not a tea. The plant Camellia sinensis, originally from China, is in charge of offering the genuine teas that we know: Black, green, white, dark tea, among others. This Asian plant can grow into a tree, however, farmers prefer to keep it in bush form so they can harvest its leaves and shoots. While the coffee tree, not having a direct relationship with the Cammellia Sinensis, is not considered a tea. On the other hand, the person in charge of tea and coffee quality at a roastery and importer of tea leaves in Germany, Mateusz Petlinski. He states that calling it an infusion would be medical terminology, and will not arouse interest in the public, in the case of coffee leaves, currently, “exceeds its taxonomy.” The German expert describes the flavor of this drink with much sweetness, silky body and low astringency. At the same time, it specifies that notes similar to vanilla, pipe tobacco, honey and earthiness can be perceived. Regarding its color, it has a coppery peach tone, bright and vibrant. Unlike black tea, coffee leaf tea has better balance and that sweet touch that brightens any palate. However, it has little intensity and of course, it is nothing like coffee. A bestseller Sales of coffee leaf tea at the roastery and importer where Mateusz works are not very popular. However, the Canadian beverage company Wize, which has a good presence with the Western public, also offers this tea, on a large scale and can be found in more than 30 countries. To the surprise of many, in 2015 an iced tea made with coffee leaves, which is their latest product, won the World Tea Expo as one of the most innovative drinks. Currently we can find it with mango, grapefruit or original flavors. The leaves used to make this drink come from Nicaragua. Is it beneficial for health? Everything indicates that this drink has anti-inflammatory properties. This is due to the production of nitric oxide. Some studies have even revealed that coffee leaf tea is beneficial in treating type 2 diabetesIt is also capable of regulating insulin and cholesterol levels, and if that were not enough, it is capable of preventing heart attacks (hypertension). Mangiferin is a compound that resides in the leaves of the coffee tree on a large scale. This has been previously studied, and is known as antioxidant polyphenol. In addition to coffee leaves, mangiferin is highly present in mangoes. And if that were not enough, it has worked to treat neurodegenerative diseases. Now, a study that was published in the scientific journal Annals of Botany, pointed out that coffee leaf tea has twice the antioxidant properties, thus surpassing other teas. At the same time, it has important natural chemical levels that we also find in mango, and they serve to reduce inflammation. This drink, with a long history despite having low levels of caffeine, is capable of disappear fatigue, and reduce hunger. The latter is ideal for those who are trying to lose weight. Source What is coffee leaf tea?

The coffee community is celebrating! Since this October 1st is celebrated the International coffee day, the second most consumed drink in the world and which is part of the morning routine of many. So, since it is a special date for those fans of a good, delicious and very natural cup of coffee, what better way to celebrate it with your favorite preparation, in the company of friends or alone. This celebration which was promoted by the International Coffee Organization (ICO), in 2015, during the expo in Milan (Italy), its purpose is to bring together and recognize all the coffee growers in the world. In fact, the first year in which this festival began, approximately 70 events in 35 regions around the world. While in the second edition, 54 countries participated in a total of 130 events. On this important day, many companies decide offer cups of coffee totally free! While others choose to give away coupons and give special offers to their most loyal customers. In the case of those greeting card companies, on this date they sell both physical and electronic commemorative letters. As a company dedicated to the coffee industry, we have decided to make a special article dedicated to our star product: Coffee. That is why we invite you to continue reading to learn more interesting facts about the drink and everything that surrounds it. How was International Coffee Day born? The origin of Coffee Day is somewhat unknown, since for several decades various events related to this drink have been held around the world. For example, in Japan in 1983 it was promoted for the first time in The All Japan Coffee Association. Years later, specifically in 2005 in the United States, National Coffee Day was publicly declared on September 29. In 1997, the International Coffee Organization promoted in China to celebrate the coffee growing union and, of course, the drink. But it was not until early 2001, when it was decided to convert it into an annual celebration. But this does not stop here, since the label of the International coffee day, was used for the first time during a press conference by the Southern Food and Beverage Museum on October 3, 2009. At the same time, they took advantage of that opportunity to announce the first New Orleans Coffee Festival. As you will see, there are many dates to commemorate this very popular drink. However, following a series of meetings between March 3 and 7, 2014, the ICO decided to officially launch International Coffee Day, as part of Expo Milan 2015. When do they celebrate coffee day in other countries? In all parts of the world, they have different days to celebrate this incredible product and its entire guild. For example, the September 29 It is a date that countries such as: Australia, Austria, Belgium, Canada, Ethiopia, Hungary, India, Iceland, Norway, Philippines, Indonesia, Romania, Slovakia, South Africa, Sweden, Taiwan, Pakistan-Karachi, Poland and the United States have in common, as we noted above. Although Costa Rica also celebrates it in September, it always takes place on the second Friday of the month of each year. In other countries such as Germany, Ireland, the United Kingdom, Singapore, Japan, Mexico, New Zealand, Ireland, Malaysia and Sri Lanka, they decide to celebrate it on October 1 of each year. While in Colombia and North Korea, the date is June 27. Switzerland celebrates it on September 28. In Mongolia, national coffee day is January 3, being the first to celebrate it every year. In the case of Portugal it does so every April 14. Brazil celebrates May 24. Denmark on May 6 and Peru on August 22. Fun facts about coffee It's no secret to anyone that coffee is one of the favorite drinks in the world, going on par with water and tea. So today, we would like to share some of those interesting facts that surround it and why it is the most sought after by people of all ages. -The word 'coffee' comes from Arabic ‘Qahhwat Al-bun’ what it means 'grain wine' -There are many varieties of coffee, but the most popular are Arabica and Robusta -It is an important ally when it comes to losing fat, after functioning as a natural diuretic. Accelerating the metabolism between 3% to 11%. -Prevents neurodegenerative diseases such as Alzheimer's and Parkinson's -It is the second most marketed product in the world next to Coca Cola. -About 3 million cups of coffee are consumed around the world. -A café in France that, in addition to offering delicious coffee, also promotes good manners. So those customers who do not say 'Hello', 'thank you', 'Good morning', 'Please', the coffee is a little more expensive. -Can you imagine bathing in a pool of coffee? Well this is possible in Japan, where there is a cafeteria called Yunessun Spa Resort, where they pamper their clientele in this way. -Brazil is considered one of the largest coffee producers in the world. This is because its harvest represents 30.16% of world production. -Coffee beans come from the fruit that grows on the coffee plant. A tree that can measure up to about 6 meters. -The United States is one of the countries where the most coffee is consumed. This is the best way to celebrate Coffee Day Since Incapto Coffee, we are very happy to commemorate the celebration of coffee and the union in general. So we have decided to share some tips on how we can enjoy this day, responsibly, taking care of our planet and the product. That is why, one of the first things that as a company specialized in the area, we invite you to consume a good cup with any of the products Incapto, since they are characterized by being natural and free of contaminants and you can select the one of your preference through our page. But if you want another plan, you can go to your trusted coffee shop with friends or family and order your favorite coffee, whether it be: Capuccino, Latte macchiato, Mocha, Espresso Martini, Batidana or an espresso. You can also dive into the web and search for new recipes to prepare it in your home community. But if you don't know where to look, we suggest you subscribe to our Youtube channel and discover information and preparations related to this incredible product called: Coffee. Source Today, October 1, 2020, is... International Coffee Day

If you are the owner of a cafeteria or you are close to being one, you will know that offering exquisite coffee is one of the most important things. To do this, certain factors are evaluated, starting with the grains, the preparation and even the presentation of the drink. Taking care of these details not only guarantees you retain your clientele, but also includes quality coffees on your menu. As we have explained in other articles, coffee beans change from the roasting process, until seconds before serving in the cup. The reason is that there are a series of factors that could act negatively on the drink, for example, if there is poor preparation. That is why, as the manager of your premises, you must ensure that all processes are carried out correctly. In Incapto CoffeeIn addition to offering incredible products, we also take care of guiding everyone who reads us. This is why in this text, we will reveal those common mistakes that many coffee shops tend to make. It has cost more than one their reputation and clientele. What you should avoid if you have a cafeteria Possibly, you have had to sit down and enjoy a cup of coffee with your friends in a cafeteria. A moment that automatically stops being pleasant, when you take that first sip of your drink and realize that it is not even the shadow of what you imagined. There is also the case of the owners of these establishments, who by not taking care of important details in the preparation of their coffees, end up putting their coffee shop at risk. If you have experienced any of these situations, we will take care of revealing what really happens below. 1-Storing coffee incorrectly If we do not store the beans in the appropriate containers and places, the coffee would quickly begin to lose its organoleptic properties (flavor, aroma, acidity, among others), resulting in a stale and flat drink. It is advisable to store them in a dark, dry and cool place. Coffee is a very delicate product. This is a detail that the owner of Billy's Bar Espresso, in Marouba, Sydney, takes into account, because in its premises, about 150 kg of coffee is consumed every week. Therefore, you have decided to store your grains in packaging with degassing valves. These are placed in a room, located underground and with a stable temperature. It does this to prevent the product from coming into contact with the sun or heat from cooking equipment, as these can cause the beans to become oily and at the same time, result in a cup of flat or baked flavors. If you have your cafeteria located in an area where there are sudden changes in temperature (summer and winter), you must be much more careful with the storage of grains. In fact, the owner of Billy's Bar Espresso explains that they let the coffee rest for at least two weeks before using it, especially during the summer. Since this guarantees you to offer a fresh and delicious drink. However, not all cafeterias have adequate spaces for temperature-controlled storage. If this is your case, you have nothing to worry about. Our team of experts recommend storing coffee away from cold, heat, humidity, and sunlight, all at extreme levels. To learn more about keeping grains in perfect condition, we invite you to read our article ‘Coffee Freshness: Why is it so important?’ 2-Leave equipment maintenance aside The success of most establishments requires a lot of attention. In this case, if we want our cafeteria to be one of the most sought after, we must pay attention to those small details. One of them, each one taking care of the equipment. Now, we know that maintaining espresso machines is complicated. Therefore, the ideal is to do it regularly. At the same time, we would be avoiding repair visits that are generally expensive, as well as giving the equipment a long life. One of the main reasons why espresso machines break down is because lack of basic maintenance. Everything you prepare in your coffee maker should taste just as exquisite as the first time you used it. This is advice shared by the technical manager of United Supplies, Paul Martin, in Sydney. It also encourages coffee shop owners to frequently check safety parts such as the boiler, solenoid valves and flow meters. On the other hand, the specialist asks that baristas be introduced to the habit of doing maintenance regularly. They must comply with the following: -Rinse for at least two seconds at the head of the group, at the end of each preparation. The goal of this is to eliminate waste. -The barista must give a few small blows to the basket, after the shots. With this they would be preventing the coffee from becoming embedded in the coffee maker. -Use cleaning products for the extrusion of the group heads. It is also important to clean the filter holders every day. -Wash the steam wand to avoid milk buildup after each use. -Keep the mill hopper clean and at the same time vacuum it every day. This would eliminate the remains of old coffee. -Several times a week the dispersion grates must be removed and cleaned -Avoid storing liquids or food on the coffee maker. With this we will prevent leaks that we might regret in the future. -Finally, it is essential to test the coffee frequently to detect possible problems before being served. Doing these tasks and getting used to them may be a challenge, but they are a necessity if we want to keep our entire cafeteria afloat. 3-Ignoring the brewing temperature of the coffee maker This is one of the most common mistakes in coffee shops. Many times, we do not know the temperature of the brewing water of the espresso machine. We would be putting the drink at risk. To achieve this, it is essential that we use specialized equipment and thus find the exact levels. Some of the machines have the option to set the temperature, on each group head. However, sometimes, through carelessness, we tend to accidentally change this or they may not be suitable for the coffee you are preparing to prepare. This will end up affecting the cup. For those who didn't know, the brewing temperature of the water influences the quality of the coffee. Specifically, in the extraction and the amount of flavor compounds that are released. It is likely that different preparations or grains need different temperatures to achieve a perfect extraction. Specialists agree that it is very common for different extraction temperatures to be achieved for each preparation. If you are not familiar with this point until now, it is recommended to: Try the drink. For example, if you consider your cup flawed, you will notice a lack of sweetness, body, or acidity. To avoid this, you must control the temperature of the water. Believe it or not, approximately 1 or 2 degrees will always make a difference. And magically the coffee will be of better quality. The experts of Incapto Coffee, they advise that your team be in charge of tasting, to check the flavor of the drink. If possible you could invite a supplier to do this test. The ambient temperature inside your establishment could also be a harmful factor. Even cold air blown over the coffee maker during the winter season is capable of lowering the brewing temperature and causing under-extraction. If your espresso machine does not allow you to manually set the water preparation temperature, don't worry! The solution is to check that the boiler is working correctly and without stopping. You can also ask a technician to use a thermofilter only for espresso machines, or something similar. And so you can keep everything under control. 4-Ignore the quality of the water One of the keys to making good coffee will depend on the quality of the water. Well yes, just as you read it. The first thing you should evaluate is that it is clean and oxygenated, with a pH as neutral as possible (without flavors). Normally water has organic particles, sediments and other substances that could damage our cup. The ideal is filter before use. However, the water you use in your cafeteria must contain minerals such as calcium, bicarbonate and magnesium. This way you can successfully extract the flavor of the coffee. Something you should take into account is that an excess of these minerals will produce lime in your coffee maker, resulting in an opaque or chalky drink. If there are few elements, we will obtain a coffee with a sour or vinegary taste. Since we don't want customers to run out of your establishment, we advise you to install specialized filters with physical and active carbon filtration systems. Another option is reverse osmosis to achieve better results. Another point that you cannot ignore is that the chemical characteristics vary depending on the area, therefore you should analyze it. In turn, you must include an adequate filtration system, clean it and maintain it regularly. You're probably wondering, what happens if I don't replace the filters or set the option to remineralize the water? The answer is that the quality of your coffee will not be 100%. Establishing quality control methods can be a complicated task. But we invite you to take a look at our post on ‘Water quality and its influence on a good cup of coffee’ and immerse yourself in everything related to the topic, without complications and with satisfactory results. Source: 4 Coffee shop mistakes that compromise coffee quality

We all love to enjoy coffee in any of its presentations, from a strong espresso, a cappuccino or latte macchiato to spend an incredible afternoon, or even in its cold versions (smoothies) to combat the effects of summer. It is impossible not to get out of the routine with our favorite drink, but there is a delicious preparation, capable of delighting us, it is about carajillo, one of the most popular for its combination of coffee and liquor. As the farewell to summer is just around the corner, the carajillo could become the best option during the coming months. Why are we so sure? It turns out that, in addition to delighting our palates, it will also help us warm up. This is because the recipe usually includes rum, brandy or whiskey. It is then served flamed, which is when the drink is burned, to eliminate alcohol levels and preserve its aroma and flavor in the drink. If until now you have never heard of this incredible coffee or you would simply like to know more about it, from its origins and how to prepare it from home, Incapto Coffee, invites you to continue reading and find out everything related to carajillo. Where does carajillo come from? Everything indicates that carajillo was born in Cuba when it was a Spanish colony, in the middle of the 19th century, during the war. The soldiers, to relieve tension and calm themselves, used to mix products that were within their reach. In that case they were, sugar, rum or brandy and of course coffee. When they made this mixture, they noticed that their bodies immediately became warm and they automatically felt good. This drink that made them much braver was called “Corajillo”. However, as time went by, people began to call it carajillo and that is how it is known today. But this is not the only theory about the name of said coffee. Since, Wikipedia details that at the Francia-Barcelona station, the muleteers who were patiently waiting for their loading turn, made a peculiar request. They did not ask for coffee and a drink, as they preferred to have it mixed, saying the following: “que ara guillo.” Which means I'm leaving now, in Catalan. This is where the apocope “caraguillo” arises and later what we know today as carajillo, as a result of the phonetic deviation. Whatever the origin of its name, this coffee spread throughout Spain, in fact everywhere we can see a carajillo on the menu of bars, restaurants and cafes. What is the carajillo? As we have explained above, carajillo is a coffee that is characterized by having a significant presence of any type of liquor, be it rum, whiskey or brandy. Another characteristic that distinguishes it is that the alcohol contained in this drink is flamed. This is probably the Spanish touch, with which we delight the world. At some point you may have seen older people with a carajillo in hand during soccer games. In fact, most of them went to the stadium canteen to taste this delicious coffee and at the same time, cope with the low temperatures. The most impressive thing about this mixture of coffee and liquor is that it is not the first time it has been made, it even dates back to the seventies or eighties of the last century. An example of this is the irish coffee. A drink of humble origins that continues to delight the most demanding palates. Do you have a complicated preparation? Making a carajillo is not difficult at all, since it is about combine hot coffee and any alcoholic beverage. Brandy is normally used, but it's okay if you have any other. When serving it we just have to look for a small glass and that's it! This type of coffee is usually drunk after eating or after dinner. As for its preparation, it turns out to be simple enough and we will explain it to you shortly. If you want to prepare it at home you must have the following: -A cup of freshly brewed espresso or black coffee -59 ml of brandy or any other liquor -A teaspoon of brown or white sugar Now it's time to get to work. The preparation is as follows: -The first thing we must do is choose the liquor (the one we like the most). Regarding the quantity, this will vary depending on whether you like it more or less loaded. In short, it has more liquor flavor or is practically absent. The experts of Incapto Coffee, they advise placing one third of alcohol for two thirds of coffee. -If you have doubts regarding the liquor to use, don't worry, since you can choose between: Brandy, cognac (the most traditional), whiskey, rum, anise, brandy or pomace, baileys, herbal liqueur, among others. As you will see you have something to choose from. -With regard to sugar, you can add it to taste. -In the traditional preparation, the liquor is first heated and then some coffee beans are placed in it. As well as a lemon and sugar rind. -Some people also use cinnamon sticks, this gives a delicious touch to the drink. -Once all the previous steps are ready, we proceed to flame the drink, which is when it is set on fire, with the aim of lowering the liquor levels. With this we also get the aromas to mix and stand out. - To put out the fire, place the saucer or a glass glass over the cup, until it runs out of oxygen. How to prepare coffee? Regarding coffee. We can prepare it in any coffee maker we have at home (moka pot, filter, American or superautomatic). In hospitality, it is common to do it in an espresso machine. -When we have our espresso ready, we proceed to serve it in a glass or small glass cup. -It is essential to serve it very hot. -The ideal is to add the liquor first, and the coffee is not poured directly, but rather over the back of a spoon. This ensures that the liquids do not mix, because they have different densities. Well, this is one of the most basic and simple ways to prepare carajillo. As expected, this drink is only suitable for adults, due to its alcohol content. At the same time, we advise you to be very careful when preparing it, to avoid any burns while we flame (burn) the drink. Sources What are carajillos and how are they prepared?

Most, if not all, coffee preparations are always based on espresso coffee, except the filtering ones. This is one of the longest-lived and most popular drinks in the world, which in case you didn't know, has certain varieties, for example, long coffee, ristretto, Americano, cortetto, to name a few. Each one has its own qualities and adjusts to our preferences according to our tastes. As we have explained in previous articles, there are countless factors that influence the taste of a cup of coffee, a very important topic that Incapto Coffee, has been divided into three stages: The one related to the field, the one related to the roasting of the beans and finally, the one that depends on how the drink is prepared. This third stage is in your hands, why? As experts in the area, we want to explain in detail what you need to know to improve the taste of your cup. That is why we will not overlook the attributes of an espresso coffee and its different phases during the extraction of the drink. Because, on some occasions when we see a “long” coffee in the traditional style, that is, use a large glass or cup and stop it when it is practically full. We only stop to think about the bitter notes, who will have that cup. So our main objective is to encourage you to do an experiment at home and try each of the stages of espresso. Origins of espresso coffee Before getting into the matter, we would like to tell you the history of the popular espresso. It all started when it was used as a concept for the first time in Italy in 1990. Its name translated means fast. At that time, applying pressure to coffee to extract the drink in less than a minute was a novelty. But since we are talking about its origins, we are going to delve even further into the past. It turns out that the term 'espresso' entered the Italian lexicon around 1920. In fact, the writer Alfredo Panzini's dictionary indicates that the espresso coffee, is prepared in a pressurized coffee maker or filter. For this Italian, the coffee houses of the 19th century were places where one could breathe tranquility, something that changed in 1935, when they were transformed into bars for workers. The more popularity the preparation gained, this encouraged workers to frequent these establishments, in search of that cup of large amounts of caffeine. Although Italian coffee culture has not been harmed by globalization. But this does not mean that world consumption has not been affected by the Italians. To explain better, the export of espresso has been a success within the industry. Being the base of many preparations. Other things that we would like to clarify is that not all espresso coffees have Italian nationality. The variations are impressive. Prominence of the espresso machine Machines have evolved a lot. Even today, none of them compare to the first coffee maker that was invented to make the first espressos. However, the goal and concept is the same. Make a quick coffee to consume immediately. In case you didn't know, in the 30s and 40s, it was recorded decreases in coffee consumption In Italy, the causes were attributed to shortages caused by the war and restrictions on imports. But all was not lost, the “espresso ideale” machine brought with it improvements attributed to important brands, such as Francisco Illy and Achille Gaggia. Later, in 1947, a giant step was taken with the Gaggia manual pumping machine. With this coffee maker you could get more pressure on the coffee pod. In short, thanks to the essential oils and colloids, the result was: The cream. This being the most important touch of an espresso coffee. How to improve making a perfect espresso? The time has come to explain, in a very simple way, the formula for a good espresso coffee. These are some basic notions, to begin to understand what we are taking. From there, depending on the coffee we have, we can modify the parameters, but at least we start from a base. That said, the first step is to prepare an espresso. To do this we will need between 7 and 9 grams of ground coffee, to obtain 25 and 30 ml of drink, extracted in 25 and 30 seconds, using water with a temperature of approximately 90°C and applying the necessary pressure, which will depend on the type of pump in our coffee maker. For example, a professional machine rotary pump will need a pressure of 9 bars. If we have a coffee maker with a vibrating pump, we will require a pressure of 19 bars, ideally. If you decide to use the super automatic coffee maker of Incapto Coffee, you must regulate the amount of water, coffee and of course, the degree of grinding of each cup (fine, coarse or medium). Now we are going to divide the 30 ml of an espresso coffee into three phases, with the purpose of knowing how to differentiate the flavors that predominate in each of the cups.How to do the test?For this, we must put the machine in configuration mode, pressing the espresso button and then, lifting and pressing again to decide how I prefer the length. The first phase will be the first 10 seconds. Including the pre-infusion, that is, counting from when we press the button. In the second phase, this will go from 10 to 20 seconds. While the third and last, will be from 20 to as long as we prefer.The moment of the tastingOnce the process is finished, we have our three cups. So let's proceed to test each of them. The first cup has the most intense flavor and, in turn, has greater concentration and acidity. The second turns out to be sweeter because the coffee's own sugars have begun to caramelize during extraction. The third and last cup will be characterized by being more bitter and with a higher caffeine content. We could say that the ristretto, It is the result of the union between the first two cups, while espresso coffee is born thanks to the first two with the only difference that takes a few milliliters of the third. If we decide to make a long one, approximately 60 ml, the flavor that will predominate in our drink will be the bitters, provided by the third cup. We are sure that after this explanation, you will now know what type of coffee you are consuming, as well as be able to differentiate its flavor.

Surely you already know the benefits of using natural coffee beans. One of them is that it prevents neurodegenerative diseases and helps with weight loss. However, few know that the role of coffee is not only limited to that. It is their waste, which continually surprises us with its properties and new functions. For example, they serve as plant fertilizer, repellent and odor killer. But the most fascinating thing about the case is that it is now considered one of the best beauty secrets, becoming an excellent natural exfoliant. And this is quite new. In Incapto Coffee, we are lovers of circular economy, which in a few words means, giving a long and lasting life to any product, as well as the three 'R's of ecology: Reduce, reuse and recycle. That is why we never tire of providing new alternatives that include ground coffee grounds, as long as they are 100% natural. That said, in this article we will explain the benefits of exfoliating our skin using coffee grounds, how often we should do it, and more interesting facts about skin care. What is the exfoliation process like? As we like to speak with propriety and be as rigorous as possible, we consult Laura Iriarte, an enterprising woman and specialist in beauty issues. And in addition to that, she is the owner and manager of the hairdressing and beauty center.Shapes' who has more than 20 years in the beauty sector. The specialist told us how to make an excellent natural exfoliant using coffee grounds. At the same time, it revealed each of its properties and how beneficial they are for the skin. Now, Iriarte details that the skin “renews itself” every 28 days and our body has the ability to restore dead cells with new ones. Over the years this process slows down and if these dead cells are not eliminated, the skin does not oxygenate properly.” In summary, by performing this treatment frequently we would also be making it more receptive to the active ingredients that we want it to absorb. This includes improvements in circulation, hydration and luminosity, very important factors that we always look for in any beauty treatment. And we will quickly find these qualities in coffee grounds. In fact, at the Formas beauty center, they have a coffee scrub, which leaves a delicious aroma and at the same time the skin is extra hydrated. Contains beneficial properties The expert affirms that coffee grounds are an incredible natural exfoliant. We owe it all to caffeine, well yes, just as you read. This is responsible for breaking down fat molecules. As if that were not enough, it is capable of activating circulation and increasing the levels of fat-burning molecules, with a powerful lipolytic effect. That is why most reducing creams include coffee in their components. Turn your home into a spa If during or after your summer vacation, you want to give your skin a little TLC, without wanting to spend a single euro, we have good news, this is possible! Laura Iriarte recommends exfoliating with coffee grounds and the best place for this will undoubtedly be the shower. We can even take this technique as a ritual and have that little time to pamper ourselves. Making our coffee scrub is very simple. For this we will need the following ingredients: -Coffee grounds (recent) -Any type of oil, whether sweet almond, olive, coconut or sesame When we have our ingredients, we proceed to mix a cup of coffee residue with 2 or 3 tablespoons of the oil of your choice. Stir until a paste forms. It is recommended that it have a creamy texture. On the other hand, Laura Iriarte tells us that when applying our exfoliant, we must have dry skin. If you want it to be intense and work on it well, she advises doing “circular upward movements in the abdomen, buttocks and thighs, to help us combat orange peel skin.” When we finish, we must rinse the mixture with plenty of water. If you use cold water, it would be an excellent option, because it is capable of stimulating circulation. Can we save the mixture? The answer is yes! The expert recommends making a little more and storing it in a closed container in the bathroom. This guarantees that we have our natural and homemade exfoliant on hand, for when we need it. Exfoliate at home or at the spa Sometimes doubts arise about where we should have certain beauty treatments. To which, Iriarte advises us that if we do it from home, we must consider certain things, to avoid a bad result or damage to our skin. So, if you are one of those who prefer not to go to a specialized center, you can use your natural scrub based on coffee grounds and apply it once a week. This will be more than enough. "It is important not to do it the same day that we have done some damage to the skin. I mean if we have sunbathed or are going to do so, or if we had some type of hair removal (laser, wax or shaving)" he points out. But if you decided to go to a spa or beauty center, the manager and owner of Formas invites you to go to your trusted establishment. Especially at each change of season, and the best thing about living this experience is that it is much more pleasant when a specialist in the area performs it. Another benefit of doing it in this type of center is that we can relax while we get covered in coffee grounds. And at the same time, enjoy a good massage and why not, enjoy an exquisite cup when we finish the treatment. Whatever option you choose, your skin will thank you for treating it to a product as beneficial and natural as coffee. As long as you take into account the recommendations that the expert Laura Iriarte has given you.

As the days go by, summer becomes more overwhelming and eternal. All we want is to cool off and relax. Wishes that Incapto Coffee, knows how to deliver. On this occasion, we will do it by sharing the tricks to prepare a Batidana, a delicious coffee shake. What do you think of this idea? Previously, we have shared recipes prepared with delicious and fresh coffee, such as the basic iced coffee and the essential Shakerato, to withstand the strong waves of heat this season. As an expert brand in coffee matters we want to offer the best options for this summer, in which coffee is always the star ingredient. You may have already realized that there are countless preparations. The goal is to experiment and get out of the routine, after preparing a warm cup to start the day. Now we can give that refreshing touch to the coffee, this time with a good Batidana. And best of all, without leaving home. So if you want to learn how to make a good smoothie, without spending a lot of money and surprise your friends and family, welcome! You've come to the right place. Next, we will give you all the tools to make your drink successful. Why is Batidana a good idea? It is normal that in the summer, with the heat it is, we look for options to cool off. And what better way to do it than with an exquisite Batidana or smoothie, coffee obviously. Well, it feels wonderful after a good lunch or to delight us during dinner. It is essential that we stay hydrated throughout this season. Although water is 100% recommended, thanks to its incredible properties, there are times when we feel like something different but as long as it quenches our thirst. As we are in this wave of refreshing coffees, we have considered talking about Dalgona Coffee, another of the most popular drinks these days and of course, on social networks. But the topic is another, on this occasion we will explain what Batidana is, and how it is made. It's time to share your recipe. What do I need to make a Batidana? Sometimes we open the refrigerator and look at our pantry. Without knowing it, we have all the ingredients to prepare a good coffee shake and it allows us to experiment until we find the perfect flavor. That said, below we will detail what materials you can use to prepare a Batidana from your kitchen and without complications. Milk or vegetable drinks These will be responsible for providing volume to our smoothie. Your tastes will also play an important role, because with this you will define the flavor and texture you want to achieve in the final result of your drink. Remember that everything will depend on the fats and proteins that the milk or vegetable drinks provide. Because each one will give a different texture. Sauce or sweetener Surely you will not hesitate to add cocoa cream, agave, honey or dates, but those with a sweet tooth may possibly add condensed milk or neutral or flavored liquid sugar. You can use any of them, it will all depend on how sweet you want your smoothie to be. The coffee We cannot overlook the star ingredient: the quantity will be to taste, that is, how intense you want your drink. We advise you to use freshly ground natural coffee, so that your smoothie is delicious. Optional ingredientsYou can experiment with other materials that you may have in your pantry and can add something extra to the Batidana, such as: whiskey cream, or some other liquor that you have at home. You can also add vanilla extract or some species like cinnamon and even a scoop of ice cream, the latter must be consistent with the rest of the ingredients. For example, the typical one that always looks good in almost all preparations is the popular vanilla ice cream. However, everything can change depending on its ingredients and the type of coffee we use. ice You can add some cubes to your drink. The team of specialists Incapto Coffee, advises you to use crushed ice, so that the machine does not have so much trouble crushing it. What machines can we use? We recommend using any basic hand mixer, up to “Thermomix” or another kitchen robot, any device that has enough power to crush ice, will be ideal. Therefore, the ideal is to use crushed ice. How should I prepare it? The time has come to get to work. Well yes, it's time to prepare the Batidana. This exquisite coffee shake can be found in its original version in the cafeteria He Believes in Tarragona. The ingredients are two parts of vegetable drink. At El Creea, the cafeteria is in charge of making them themselves, with the purpose of avoiding as much waste as possible. To recreate this smoothie, we decided to use a special oat drink for baristas. You'll probably wonder: why for baristas? And, if we use this product, we do not run the risk of the drink becoming curdled, which means that, if it curdles, it has an unappetizing appearance. Later, we add the espresso coffee. If you consider yourself a sweet tooth, you can also add agave syrup. It's time for the essential ingredient in this recipe...The cocoa cream. We cannot deny that it is brutal! In fact, if you are a little lazy, go to the supermarket and buy it, we will tell you how to make it from home, healthier and more economical. To do this you only need three things: hazelnuts, cocoa and panela sugar. Then we proceed to beat it in the “Thermomix” or in the machine you have and that's it, you will have your homemade and natural cocoa cream. When we finally gather all the materials, we place them all in the blender before adding the ice, so that they mix well. Once everything is mixed, we can add the ice and let everything blend until we achieve the desired texture. In case you want to improve the texture, we have the perfect trick, which is to add more ice if it is very liquid. But if it is not well combined, you will have to add cocoa or agave cream. When the drink is very thick, all we have to do is add liquid ingredients. Now all that's left is to put it in a glass that you like, with a straw, ideally not disposable, and enjoy.

It will sound a little crazy, mix vegetable drinks with coffee. But what you don't know is that it is one of the most common things and saltupossible that may exist. There are even many reasons why it is recommended to use them. One of them is that it is ideal for those who are lactose intolerant. Or for those who do not consume products of animal origin. If you belong to this group of people, who every time tries to consume an exquisite cup of coffee with milk. That becomes an impossible mission. Since it can be quite complicated, choosing the right product. Another of the most frequently asked questions is: Why is the drink cut when mixed with coffee? Or What plant milk is the best to prepare a cappuccino? Fortunately, you came to the right place, as the team of experts at Incapto Coffee, will be in charge of clarifying this and other doubts regarding this topic. What are vegetable drinks? The healthy lifestyle is trending right now. Now more people prefer to include less processed foods with high vitamin levels in their routine. Vegetable drinks being one of the great favorites. Because not only can we include it in our coffee, it is also the perfect ingredient for desserts, among other dishes. To give you an idea, oat consumption in the United States increased more than 170% between 2018 and 2019. This reveals that many people have stopped consuming foods of animal origin. While others do it because they are lactose intolerant or because it simply doesn't suit them. But this does not mean that, as consumers, we ignore the fact of having a cup of coffee accompanied by vegetable drinks. Make sure it is well emulsified so that the mixture has a balanced flavor and a pleasant texture. How many types of vegetable drinks are there? A wide range of options opens up before us. Since, there are many types of vegetable drinks. Which we will detail below: soy It is probably one of the best-known vegetable milks. This is because a large part of the population has replaced foods of animal origin. For one based on soy, for many decades ago. It is one of the most successful options not only for those who are intolerant to dairy. But also for those who are allergic to nuts. Best of all, it is very easy to get. Another thing we should know is that, depending on the brand and the additives, we can get a very good foam or a really bad one. Specialists in the matter, the barista is also a key factor. That of not having good handling of the product, including the rotation of the jar. The drink will not have that desired result. Regarding its flavor, most say it is neutral. So it works very well combining it with specialty coffee. While another number of people point out that it tastes like cardboard. It can vary, but it is quite strong. The nutty flavor means it can work wonderfully with a coffee of South American origin. However, it causes alterations in a cup with African beans, which are characterized by having fruity notes. Almonds The latest records point to almond milk as the most used. Which, to the surprise of some, has displaced soybeans. Becoming the main vegetable drink. But why is it so popular? The reasons are because most involve soy with female hormones. There are also those who are concerned about the high water content used to grow almonds. Despite being the favorite, it tends to be cut off frequently with coffee. Which is when the milk coagulates and separates, giving the drink a terrible appearance. This is quite common in an acidic coffee, as well as the differences between coffee and milk. Almond milk, depending on its version (regular or for baristas) can be quite bitter at the first sip. But once you get over this, it turns out quite sweet and exquisite. Among other characteristics, experts assure that Pairs perfectly with light roasts. Although in cups with high levels of acidity, its flavor is altered and it will be very sour. When making art latte, it is very easy to use and has an excellent texture. Oats Its neutral flavor compared to other milks of animal origin and without overpowering coffee. They make oat milk, another of the most sought after. In fact, if you have Brazilian or Ethiopian grains at home, we inform you that the union of oats with these will be one of the best mixtures. But like everything, this will always depend on the brands. If it is very good, it could leave aside milk of animal origin. When flavor is concerned. Regarding the texture, the manufacturer and the proportion between water and oil will also influence. In case you didn't know, some companies tried to imitate qualities of animal milk. But the results were not satisfactory at all. Since this type of products can be quite oily and dull the flavor of the coffee. Making it taste like nuts. Fortunately, there are several manufacturers that have made plant-based milks to work with those light browns. This is due to the low content of fats and oils, without taking away the importance of coffee. Like here in Incapto Coffee, we love to experiment. We have tried two different brands of oat milk. One designed specifically for baristas and one not. The first thing we will do is prepare two espressos. And later, we will add the vegetable drink. Then we heat up and repeat the same procedure. Once you finish. You will notice that vegetable oat milk, which is not designed for baristas, when mixed with coffee, curds will begin to appear. Be careful, at no time are you stating that if any brand's drink is cut, it is of poor quality. What makes the difference in this case is that the ingredients are not suitable for mixing with coffee. On the other hand, the stabilizers that are added to drinks designed for baristas turn out to be easier to emulsify and do not end up cutting. coconut This option is delicious and very creamy. One of the versions that has nothing to envy of those of animal origin. Because it recreates a pleasant sensation on the palate. Unfortunately, it contains high levels of saturated fat, which dull the flavor of the coffee. There are other products that mix coconut with other vegetable milks. With the purpose of giving body and creaminess. Rice It is usually known for containing more carbohydrates and favoring digestion. Its flavor is much milder than the rest. It fits like a glove for those who are intolerant to lactose, glucose and nuts. Rice milk is quite watery and the desired texture is not achieved, specifically when preparing a cappuccino. Despite being not very intense, offers us a soft cup and a lot of flavor. As if that were not enough, this type of milk can also be used with any tea, since it does not alter any of its qualities. As you will see, each brand adds its own ingredients. That is why, depending on the brand and the drink, the final result of our cup will change a lot. How to use them correctly? One of the things we must take into account is that both milk and vegetable drinks have different chemical compositions. Therefore, we must prepare them differently. So, shortly we will reveal to you the best tips so that you can achieve a good result with any of these drinks. 1-Remember that when heating vegetable drinks at a high temperature, use coffees with pronounced acidity. And if we emulsify the drink, the only thing we will achieve is that it cuts more easily. As we explained above, when we refer to the term “cut” it means that the liquid curdles and has an unappetizing appearance. So, as a general rule, we recommend emulsifying plant-based drinks at lower temperatures. What if we emulsified any other type of milk. To prevent it from being cut. 2- As manufacturers of vegetable drinks, they are aware of the growing demand. And the importance of this type of product in the coffee world. They have designed specific compositions to prevent cutting. So, the first thing we should do is select a drink that has been designed to mix with coffee. How can we know? Normally, the word 'barista' appears on the packaging. Where the main difference, compared to other compositions, is that they contain stabilizers, such as dipotassium phosphate. With the aim of preventing cuts when coming into contact with the coffee acids. 3-Make sure the fat content is high, so that the texture is more stable after emulsifying it. 4-You must know exactly the ingredients contained in the vegetable drinks you are going to use. Since this is surely going to influence. Both in the final flavor and the texture in the mouth of our coffee. Therefore, try to verify this information before purchasing it. At this point, two factors influence. On the one hand, the ingredients must work successfully with the coffee. And secondly, they must be suitable for the healthy lifestyle you want to lead. For example, specialists from Incapto Coffee, they advise you to buy those that do not contain added sugars. Although the drink is a little flatter. 5- Other things that you cannot ignore. The reaction of milk when it is emulsified depends on the amount of proteins it contains. Not all vegetable drinks have the same levels of protein. This means that the result will be different in stressful conditions such as when warming up. 6-We recommend you try several types of vegetable drinks. With coffees of different origins. For example, oat milk can fit perfectly with our Peruvian coffee. While coconut milk works excellent with Brazil coffee.

More and more people have converted part of their gardens and balconies into improvised orchards. A new modality that is here to stay and that has everyone amazed. Thanks to this practice, you can grow vegetables. but plant mushrooms, from the comfort of our homes, became very popular because the key to success is using coffee grounds. In case you didn't know, reusing coffee is one of the exploitation techniques more successful, since it works as an incredible beauty treatment, insect repellent and, at the same time, it is an excellent fertilizer for plants, which allows us to save and take care of the planet at the same time. If you want to know what uses you can give to coffee grounds, we invite you to read our article 'What to do with coffee waste?’ That being said, if you want to learn how to grow mushrooms at home, you've come to the right place. Since the team of experts at Incapto Coffee, will be in charge of giving you all the tools, from how to prepare the land to the care that must be implemented. What you didn't know about mushrooms The first thing you should know is that fungi are not plants. That is, they belong to another botanical group, the “fungi”, which is one of the five into which the majority of the flora is divided. As you know, almost all mushrooms are edible and they know how to give good flavor to our meals. Another interesting fact, which we cannot ignore, is that they are fat-free foods. Also They are low in calories and rich in minerals. And best of all, they contain biomolecules with healing properties. As you can see, we are faced with a healthy product, which at the same time, we can grow in our homes, without complications, since they take up very little space and require a series of very basic care. What do we need to plant mushrooms? If you decide to plant mushrooms at home, it is very important that you know that it is a very simple task to accomplish, since they do not require much light and that is why we can have our small crop inside the house. Although they are not plants, they need specific care. One of them is to avoid extreme temperatures and maintain the range between 15°C and 20°C. Now it is time to start cultivation. To do this, we will need a series of materials that we will indicate below: -coffee grounds: For being an excellent fertilizer thanks to its incredible properties. It will work wonders when planting our mushrooms. To achieve it, we can collect the waste from previous preparations or look for it in a cafeteria that gives it to you. -Microporous tape: We will find this in our nearest pharmacy. -Hermetic lid: It is necessary to find one made of metallic material to be able to drill. -Large glass jar: It could be an old container that you have at home and you want to give it a new use. If you don't have one, don't worry, you can look for a plastic one and cut it in half, which is an excellent use tactic. Giving this product a second use, thus promoting a thrifty and sustainable plan. -Mycelium: It is also known as spores, which is the vegetative structure of mushrooms or fungi. Getting it is very simple, you just have to go to a store specialized in gardening or crops. A very important fact when planting mushrooms at home is that we have to be very patient, since, in order to enjoy our harvest, we must wait approximately 6 to 8 weeks. Step by step of growing mushrooms The time has come to get to work. So, once you gather all the materials you must follow the following instructions to the letter: 1- One of the main things that we must take care of, when planting mushrooms, is hygiene. Well yes, just as you read, our experts recommend washing your hands with water, soap and disinfectant before starting. 2- You must open two small holes in the lid that we have indicated. Both must have one 20mm diameter. With this we prevent the edges of the metal cover from becoming a little polished. Subsequently, you must look for some wood, it could be a log and place the metal. Place it on a work surface and then drill through the metal and wood at the same time. If you have doubts, you can look for some tutorials to observe in detail how this step is done. 3- Now you will have to sterilize the lid and the plastic or glass jar. The procedure is very simple, you just have to immerse them in boiling water, for at least one minute. Once this is done, dry them and cover the two holes in the lid with the microporous tape to block the passage of bacteria. 4- In this step you will have to mix coffee grounds, freshly made with the microcelium, inside the jar where you are going to plant the mushrooms. Then you have to cover it and store it in a dark place. It is essential that it remains under a temperature of 20°C or 25°C for 2 or 3 days, until the ground coffee residue is 100% covered with mycelium or mushroom spores. 5- Collect coffee grounds again, preferably ones you made recently and add 1 or 2 cm wherever you have your crop, so that it is covered with mycelium again. We recommend repeating this procedure until the jar is completely covered with coffee residue. 6- After a few days, you will notice that the last coffee grounds you added will have a whitish hue. When this happens, proceed to put the jar in a site moist and bright. Whose temperature must be between 15°C and 20°C. Prevent it from receiving direct sunlight. 7- After 10 or 14 days, you will see that oyster mushrooms will appear through the holes in the lids, which will force the microporous tape to detach. If this does not happen, it would not hurt to give the mushrooms a little help by removing them manually. 8- Finally, you must collect the oyster mushrooms, but when to do it? You will know that the time has come when you have a good stand and the hats are horizontal. During the second or third harvest, the jar will stop producing mushrooms. If you want to continue growing mushrooms, you will only have to remove 80% of the substrate, put in a new microporous tape and add new freshly ground coffee grounds. This way you would be preparing your land once again for a second mushroom season. Encourage yourself to continue growing at home and promote sustainability. Source Grow mushrooms at home

Over the last few years, the word 'exploitation' has become a favorite of many. Mainly, in the coffee industry, which has discovered the potential of coffee grounds ground. Well, instead of going from coffee makers to the trash, they are now collected by large companies for the manufacture of biomass or pellets. A chemical-free and 100% eco-sustainable product. The surprising thing about the matter is that from about 100 tons of ground coffee, 80 tons of pellets can be extracted, ideal for heating our homes during the winter season. Faced with this incredible use of coffee grounds. Francesc Font, one of the founders of Incapto Coffee, has decided to put on the table a project with an ecological focus, related to pellets or biomass. With the aim of continuing to offer quality products, chemical-free and natural. It should be noted that, as stated, our main purpose is not only to put an end to capsules. We also want to continue promoting maximum sustainability in coffee consumption, through the products Incapto. If you are curious to know more about the new destination of coffee waste, you came to the right place, since in this article we will reveal interesting details from its collection to its industrialization. What are coffee pellets? We are used to coffee going from the field to the cup. And later, we dispose of your waste. But now the latter have taken center stage after being transformed into pellets, a successful idea, since they are the best fuel for stoves and boilers. In addition, they are compatible with those equipment that only accept pellets, as well as being able to take care of our pockets, since they are very economical. coffee pellets, They provide 20% more heating power, unlike wood. It even produces 1% less ash. In relation to its carbon dioxide (CO2) balance it is neutral, after coming from a natural product. To explain it better, the CO2 it expels during its contact with fire is the same as the coffee plant obtained during its growth. As you will see, it is a sustainable and renewable proposal, which would avoid using fossil fuels, which are harmful to the environment. The use of coffee grounds has motivated universities such as those of Jaen (Spain) and Bath (United Kingdom) investigate the production of bioethanol and biodiesel. Circular coffee economy: What is it about? For those who don't know, the circular economy It is inspired by living beings and the environment. That is to say, it seeks to ensure that both the products, their components and materials, retain their value. Simply put, it makes its life cycle longer. And it is where the words appear: repair, reuse, re-manufacturing. All of this involves consumer empowerment and at the same time promotes responsible consumption. As you will see, the concept of circular economy fits perfectly with the use of coffee grounds. What we thought was something of no use, now contains interesting characteristics, adapting perfectly to the consumption of biomass and the long list of benefits that this brings, after being used as a renewable fuel, with that eco-sustainable approach that many companies have advocated. That is why, Incapto Coffee, in addition to dedicating itself to offering delicious and natural coffees, has also decided to join in the use of waste from its star product, with the aim of continuing to carry the message to its entire community regarding environmental care. How is it manufactured? One of the main questions is: where do you get so many coffee grounds? The collection methodology is developed 'Door to door'. It consists of visiting places such as bars and cafes, where the waste of coffee residues is incalculable, and in the best results you can obtain between 60% and 80% waste. A sustainable practice, without generating extra expenses. The latter in case you are a small company and want to invest in pellets. Giving this waste a new use makes people aware of this issue. Well, the collection, transformation and inclusion create a vital circle, which when set in motion, generates collective energy. It should be noted that the manufacture of the pellets, in addition to containing only recycled natural coffee, does not contain a binder and most are made with waste that would have ended up in landfills. Manufacturing companies The British Arthur Kay, during his time as an architecture student, discovered that he could give a new life to coffee grounds. It all started while designing a coffee shop. When evaluating the premises, he noticed the enormous amount of coffee waste that was produced daily. As a result of this, his idea arose of how to transform it into biofuel. He knew that, to develop his project, he had to have a good amount of money. So he got financing of 13.3 million dollars. With this he was able to start his business. coffee waste logs, called bio-grain. Kay, who currently has 30 employees, has explained on several occasions that his products do not have the characteristic smell of coffee. It states that these logs work as a substitute for charcoal and even burn longer and generate more temperature than the wood itself and this is a saving for everyone. Another company that has not hesitated to join the coffee pellets is the Spanish company Sosenser, which has been offering this product to its clientele for some time, at reasonable prices. This is more economical than fuel such as diesel which tends to be harmful to the environment and our health. To order your pellets, you just have to visit their website, fill in your information and that's it! Nor could we ignore Up! Energy. The company carried out a pilot test to manufacture biofuels from coffee waste, this being its first initiative in the city of Barcelona, ​​Spain, with the aim of transforming waste into energy, specifically biomass pellets. This project has had the help of the Factor Escucha Association, together with the CooperatiuTEB Group, the Eicascanti Association, the Polytechnic University of Barcelona and the companies Areas, Coffee products and ISS Facility Services. With the purpose of stimulating the circular economy, as well as job placement for vulnerable groups. Source Recycling: this is how coffee is transformed into pellets for boilers

With the arrival of summer, changing the classic cup of hot coffee for a refreshing iced coffee becomes almost essential. The iced coffees Not only are they a delicious way to beat the heat, but they also offer a variety of perfect recipes to prepare at home. From the traditional Greek frappé to the innovative Starbucks versions, in this article we present the best iced coffee recipes. Discover how to enjoy the taste of coffee while you refresh yourself with these easy and delicious options. What are the most famous iced coffees? There are many versions in the recipe book, but Incapto Coffee will give you a hand with this, after sharing the best preparations for this summer. The only thing you will need is a blender, ice, milk, extra ingredients (syrups, chocolate rain or chocolate chips). And of course the star ingredient: coffee! If you do not have one at home, we invite you to view our product catalog and select the one of your preference. That said, below we present the most delicious and easy-to-make iced coffee recipes. Iced Mocha Who doesn't rave about a delicious mocha? But this time this desire will be doubled when you replicate its frozen version from home. This is a very simple recipe to follow and we have no doubt that you will be able to refresh yourself with the first sip. To do this you will need the following: - A cup of cold coffee - 500 ml of skim milk - 3 tablespoons of melted chocolate - 2 tablespoons of sugar - Ice cubes Once you gather all these ingredients, it's time to get to work. The preparation is very simple, you will only have to place the ingredients in the blender and begin to blend them, until everything is mixed perfectly. Later, you must serve it and decorate it with whipped cream with chocolate syrup, if you wish. Endless iced coffee We bring you another coffee recipe for summer. We could say that it is one of the easiest to do from home. And the best of all is that it is with materials that we already have. That said, you must have the following ingredients: -Ground coffee -Water or milk -Ice mold -Sugar As you see, they are things that are always at home. Now, to make our drink, the first thing we have to do is prepare coffee to your liking and then put it in the ice mold. Place them in the freezer for a few hours until they are ready. Then we take a cup, we will fill it with our coffee cubes and we will put water or milk in it. Finally add the sugar and that's it! If the water or milk runs out, you can add a little more until the coffee cubes dissolve. coffee ice cream You have probably enjoyed an exquisite coffee ice cream on more than one occasion in a previous summer. But you will be surprised when you tell yourself that you can make this version at home, without many complications. For this, we must mix our coffee with sugar to taste, until it is finally diluted and let it cool. The second step is to mix 100 ml of coffee with 50 ml of milk, along with two cups of ice. Before continuing, it is necessary to highlight that the measurements of coffee and milk can be to taste. Even coffee can be instant or decaffeinated. Regarding the latter, we recommend our Swiss Water Blend decaffeinated coffee Mexico and Brazil, ideal for all types of preparation. Now we proceed to blend everything in the blender, at maximum power. Until we achieve a homogeneous and creamy mixture. Finally, we serve in a large glass. If it is your preference, you can decorate it with a layer of whipped cream and sprinkle cinnamon or cocoa. Coffee with cocoa cream Without a doubt this is one of the iced coffees more delicious and refreshing, for this hot season. A recipe that combines two star ingredients: Coffee and cocoa cream. So if you want to prepare it you must have the following: -1/2 cup of cold coffee -2 tablespoons of cocoa cream -1 cup of cold milk -1/2 cup of liquid cream -Sugar (if necessary) -Whipped cream (optional) When you have all these ingredients at home, you will need to pour the cold coffee into ice cube molds. Let them freeze overnight or until ice forms. Once this step is completed, proceed to beat the coffee cubes, together with the cream, milk, cocoa cream and sugar, until achieving that “frappé” point that we like so much. Now all you have to do is serve and enjoy this incredible recipe. You can decorate it with whipped cream. Coffee with condensed milk This is another coffee recipe ideal for summer. The best of all is that you don't need to make a big expense in materials. So write down the following materials: -A tablespoon of coffee powder -3/4 cup of hot water -Condensed milk to taste - Ice cubes In a metal container we will place a tablespoon of coffee. Then you add ¾ cup of boiling water. You must let the mixture rest for a few minutes, then it must be strained with a coffee filter. When it cools, you can add the condensed milk. Finally, shake and serve it in a glass with ice. Coffee with orange liqueur This preparation fits perfectly for a summer afternoon with friends, after a meal or simply to relax. If you want to recreate it, you have to have the following ingredients: - One liter of milk - Sugar to taste - A teaspoon of vanilla extract - 4 Tablespoons of instant coffee - Ice - 59 ml of orange liqueur The preparation consists of the following steps. First dissolve the sugar, vanilla extract and 4 tablespoons of instant coffee in a liter of boiling milk. Then let it cool and when it is at its optimal point we put it in the blender. Subsequently, you must add 2 glasses of orange liqueur and 8 ice cubes. Lastly, beat and enjoy. Caribbean style coffee Its name makes us travel to the paradisiacal beaches of the Caribbean, where due to its high temperatures, looking for a refreshing drink is the best option. But the surprising thing of all is that one of these preparations contains coffee and it can calm the effects of high temperatures. But since not all of us are in the Caribbean, we can recreate this recipe from the comfort of our home. So take note of the ingredients: - Strong coffee, previously prepared - A scoop of vanilla ice cream - Rum - Ice Gathering all the materials, we begin our preparation. The first step we have to carry out is to make a strong coffee (according to your preferences). When it is completely cool, pour it into the blender. Then add a scoop of vanilla ice cream and a little rum. Once everything is mixed, proceed to serve it in a glass with ice. Oreo Cookie Coffee This is another sweet and refreshing option for this summer season. In fact, if we have children at home we can prepare it as a delicious snack and decorate it as attractive as possible. For this we will need the following: - A cup of cold espresso coffee - Sugar to taste - Cinnamon powder - A cup of milk - Vanilla ice cream - Crushed Oreo cookies Place a cup of cold espresso coffee, sugar and cinnamon powder, to taste, and the cup of milk in a blender. Then add the ice and proceed to blend all the ingredients. Finally, place the scoop of vanilla ice cream and the previously crushed Oreo cookies. A completely exquisite preparation. Source 10 Recipes to make the best iced coffee of your life

As is well known, coffee must go through a series of steps before it is exported and reaches our cups. In previous articles, we have pointed out that coffee “cooked” three times: The field, roasting and preparation. But in this first productive stage, we stumble upon the benefiting process. A factor that plays a very important role in the quality of the product. Once the coffee berries are harvested, either manually or mechanically. A careful selection must be made, excluding those unsuitable fruits. In fact, in some cases, what is known as scraping is applied, which consists of taking all the berries, regardless of their state of ripeness, and subsequently subjecting them to inspection. Once this is finished, it is the turn of the benefiting process of coffee, which is classified as follows: -Wet (gentle washes) -Semi-humid (natural pulped) -Dry or natural Each one has different influences on coffee. That is why the team of specialists Incapto Coffee, will help you understand through this article, how they work and the differences. What is the benefited process? If you are dedicated to the coffee industry, you will know that the stage of the processing process is one of the most important phases within the industrialization of coffee, because the berries extracted from the coffee plant are finally transformed into coffee beans. To do this, coffee growers are responsible for separating the mucilage that protects the fruit, through the wet or dry method. Once this stage is completed, the result is a completely clean grain, which will later be roasted. It should be noted that, if good processing is done, the quality of the coffee is maintained or enhanced, but otherwise, the product would be harmed. Types of beneficiaries Now it's time to get into it. Thus, as we pointed out a few paragraphs above, the benefiting process Coffee has several classifications. Below we will indicate the type of procedures to which the coffee is subjected and what we can expect from its flavor. Wet processing In this process the coffee berry is pulped. Subsequently, it is fermented or demucilagin. Finally, it is washed and dried. This is normally known as washing. Like the other beneficiary processes, They can be exceptional depending on certain factors. In short, it does not necessarily have the best qualities, it is something that will be based a little on taste. In this case, we will come across a soft cup. Thanks to wet processing, we will achieve finer flavors. The parchment grains, which is a protective yellow shell or cuticle. After the beans dry with the coating, it is stored until ready to export. Those in charge of carrying out such a process must comply with the following, step by step: -First what they must do is pulp. This means that you have to remove the hard skin that covers the fruit. -The second step to complete is to ferment the grains for at least 24 hours. This makes washing easier, thus eliminating the mucilage or the soft part of the cherry. -Now, they proceed to wash them in buckets, where they will have to get rid of the remains of the outer layers, which if not, could influence the flavor of the drink. It should be noted that, throughout this wash, any remaining mucilage is removed. -When the grain is completely rinsed, it is dried on the structures with mesh cloth so that air can pass through. To achieve uniform drying, you should wait about 30 hours of sun, in which the coffee growers will later stir the beans until they achieve the ideal point. At this stage of the procedure, the parchment coffees are treated. These grains will go to the thresher, where the parchment layer will be removed. Once this is finished, we will have a green bean, the one that will be sent to the roasting machines. Once the process is finished, the green beans will begin to be selected and classified. Here the size and density will be taken into account. But how is grain measurement done? To do this, it is passed through a sieve. The grains may be the same size, but it does not mean that they will be the same in weight. That is why they must be subjected to another procedure, which consists of being detected through the air or gravity method. Finally, the coffee is placed in 69 kg bags, but this will depend on the country. For example, in Colombia it is 70 kg. Microlots can be in 30 kg bags. In addition to size and weight, any defective beans must also be sorted and removed. In order to proceed to export and be roasted. Beneficial semi-humid route Here the coffee growers proceed to pulp and dry the coffee. This is normally known as semi-washed or pulped natural. In Central America, they call it Honey. The latter always creates a slight confusion, since some think it contains honey. But the truth is that its name is due to the sticky appearance that the grain has before drying. The first thing they do is pulp the coffee cherries, the same procedure that is done with the wet processing. But instead of removing mucilage through the fermentation or mechanically (demucilaginated). It is left attached to the grain and later, the coffee is dried on patios, in raised beds or mechanical dryers. A method that ends when the coffee reaches 12% humidity. When the coffee has finally dried properly. It is threshed, roasted, classified and finally prepared for export. This processing process is very popular in Costa Rica, where they adopted it after noticing improvements in the quality of their coffees. Beneficial dry process As the name suggests, the coffee is dried on its own cherry. A procedure that is also called natural. This method tends to be shorter than the wet method. Where the first thing that is done is to collect, classify and clean the cherries of all impurities. They are then subjected to the following stages: -Drying: This is one of the key phases during this procedure. The first thing to do is spread the cherries on mats raised on trestles or in special patios. With cement or brick floors. The work of the coffee growers is another essential point in this stage. Since, they are the ones who will be in charge of turning the grains constantly. With the aim of making the drying homogeneous. For those who don't know, this process can take approximately a month. Since coffee berries must have a humidity of 12.5%. The drying stage is vital to produce an excellent product. If excesses are detected, the grain runs the risk of being brittle. But if it is not dried correctly, the coffee could present fungi and bacteria. -Derailed: This would be the last phase. When the coffee berries are finally completely dry, they are stored in silos. To then be transferred to the mill. There they are strained, to separate according to size and qualities. They are then classified and placed in bags to be sent to the huller. Source CENICAFE Guide for coffee beneficiaries - RevistaElCafetalero.com

Surely, you have sometimes come across so-called blend coffee. But what are they really? Well, it is a mixture of coffees from different origins, which depending on their place of origin, have some characteristics that significantly influence the cup. As a brand specialized in coffee matters, we have the Blends Incapto. The same one that until now has managed to conquer the palate of our clientele. why Incapto Coffee offer this product? The main objective is to create the ideal alternative for those who still continue to consume coffee in capsules, either in their homes or offices. Once you try the Blends Incapto They will begin to opt for grains, in order to consume this popular drink more responsibly. Since our commitment is real and sincere, Incapto Coffee, has two blends on the market, whose flavor is quite similar to the capsules that are normally consumed. With the only difference: It has more aroma and flavor, since it is freshly ground coffee beans. In this article, we not only express our purpose of offering an alternative to coffee capsules, through an improved version, we will also explain in detail what blended coffees are about. What is blend coffee? In English the word blend, means mixture. And as we pointed out above, this product is a mixture of coffees from different origins, which for various reasons end up in the same pack, whose destination would be our cups. This type of product aims to offer completely different qualities than those that an individual coffee could provide. Now, the question is the following: in Spain is the blend the same as blended coffee? The answer is 'No'. It turns out that, when we go to a Spanish supermarket and we stumble upon a blended coffee, we are faced with a completely different product. That is, inside the package there is not the union of two or more grains of different origins. What we will find is natural roasted coffee without any additives and roasted coffee. The latter, which is also widely consumed in Portugal, consists of roasting the grains with sugar, and this sugar would be approximately 18 or 20% of the total weight. To explain it better, the term blend (in English) will only be labeling those products made from naturally roasted beans, but from a different origin. While blending, it will only refer to the mixture of natural coffee with roasted coffee. It may sound a little confusing at first, but you'll see that from now on it will be much clearer thanks to this simple explanation. Do the blends indicate percentages or grains used? It should be noted that blend coffees do not detail the percentages or variety used on their respective packaging. We don't know if we are consuming Arabica or Robusta. However, this does not mean that we are not dealing with a natural grain product. In the blend packs Incapto, we can find the following: -Robust from different origins -A blend coffee with Arabica beans but from different origins -There can also be a mix between robustas and arabica, from different countries On the other hand, there are some factors that influence the quality of our cup. Starting with the variety of beans (Arabica or Robusta), because both have different properties. We can also take into account whether the harvest process was done in the shade or in the sun. The time of harvest, characteristics of the soil, height, processing process (wet or dry), among others, are aspects that play an important role in the organoleptic properties of our drink. However, sometimes it is possible to balance the characteristics that we do not find easily and separately in those coffees that make up this blend. We present the blends Incapto In previous articles, we have highlighted the importance of consuming coffee beans, instead of capsules. An option that we should not overlook, because, the more natural the product is, without chemicals and contaminants, we would be taking care of the environment, through responsible consumption. They are also excellent for our health. Probably, changing from capsules to natural, from one day to the next, turns out to be a difficult change, since our palate easily gets used to the flavors. In fact, that doubt arises that if we try something else, we won't like it at all. Given this, we have decided to launch the market blends Incapto. We are talking about two presentations, designed for those who consume capsule coffee at home or in the office and with the purpose of making it a simple way to get started in the true pleasure of drinking freshly ground coffee. All this will be, obviously, without giving up the comfort that capsules have provided us until now. In short, it is just as easy with the only difference that it is much better, healthier and cheaper. But above all, more sustainable because the residue from each coffee is 100% organic and this is an excellent fertilizer for your plants. That said, below we present the two incredible blend options Incapto, what we have for you. Blend Black Label Our first option is made up of coffees of different origins. Such as Guatemala, Brazil and Peru. All of them from 100% Arabica variety. With this blend with seal Incapto Coffee, aims to provide an aromatic cup, in which the notes of bitter cocoa can be perceived, a prolonged aftertaste, so that that delicious flavor lasts longer on our palate. In addition, it is characterized by its low acidity and does not scare those who are just starting out with specialty coffee. We have tried to offer a product that appeals to most palates and is what we normally expect as coffee. Blend White Label Inside the package of this product, we will find coffees of three different origins: Peru, Brazil and Uganda. This is the only coffee in our selection, it contains 20% Robusta coffee from Uganda. We know that there are people who, first of all, do not like the acidity of coffee and what they expect is a bitter drink. That is why it has 20% robusta, to hide this acidity and increase the bitterness and body. While the coffees from Peru and Brazil are of the Arabica variety. That is, 80% Arabica and 20% Robusta, to the delight of many. Let's say, this would be our strongest coffee. Something that we explain in detail in the article “How we rate our coffees” in case you want to know more about the strength of a cup. In short, Incapto Coffee, does not intend to attack everyone's tastes, but rather against coffee capsules. As they say, tastes, colors. We have quite a few colors, because we are sure that you will love some of our varieties. If not, tell us and we will create new ones. blends Incapto until you find your favorite.

There are many ways to make coffee, but each of us may prefer it differently. And of course, it can also influence what time of day we feel like it. An example of this is the long coffee. A drink that, no matter how simple it is, has different ways of preparation, which if you don't know any of them, can cause confusion when ordering. If you are hosting a meeting at home, with friends or family, or if you are in the hospitality industry, it is essential that you know how to differentiate the different ways of making long coffee, taking into account its flavor and aroma characteristics. This will give us confidence when we ask our guests or clients how they want their drink and finally surprise them with something delicious. That said, Incapto Coffee, invites you to continue reading and discover more about long coffee, as well as its different types of preparation, so that you can check which of these you can prepare at home without complications. What is long coffee? Of Italian nationality, café lungo (long in Spanish), is characterized by being one of the mildest espresso variants. But it is much more bitter, this is because the extra hot water passes through the ground coffee, extracting components that are normally undissolved. Long coffee is prepared in a typical moka or espresso maker and contains more water than a single coffee. Regarding its preparation time, it can take up to a minute and takes 50 to 60 ml of water. Unlike espresso, which takes between about 18 and 30 seconds, and contains between 25 and 30 ml of water. Oddly enough, the more water passes through the ground coffee, the more bitter the drink turns out to be. If less water is used, it makes it have a strong but at the same time delicious flavor, but it would no longer be a long but a ristretto. In short, this coffee produces more infusion than a conventional or short espresso. This without the need to add additional water and is usually served in cups or long glasses. Types of preparation As we have highlighted above, in this article, we will give you three options to prepare this delicious coffee, in an easy and fast way, from the comfort of your home. At the same time, this will help you identify it when placing your order in any bar or cafe. Double shot We start with the first form of preparation. It is known as the double charge or double shot. This option is ideal for those who prefer a very intense coffee and who are left wanting more when they drink a ristretto or the popular espresso. The good news about all this is that it is very easy to do. Now, if we use the super automatic coffee maker Incapto Coffee, you will realize that it is as simple as making two espressos in the same cup. But those who decide to prepare it in a professional machine, it is about using the arm of two coffees, or a “naked” with a large pot in the same cup. In the latter, we know that it will be somewhat expensive, because we would be using twice as much coffee. This does not mean that it has to be double the price, because in the end, the work is the same, as is the cup. American With this option, what we want is a smoother and longer coffee. Typically, an Americano is a coffee prepared in a filter machine. However, we can make this adapted version with an espresso machine. And it cannot be denied that the result is magnificent. The first step is to prepare espresso coffee, which we will later lengthen with clean hot water. It is advisable to have a kettle, for several reasons. One of them is that, if you use hot water from the super-automatic coffee maker and you have not purged well before and after, we run the risk of finding traces of milk, which you had previously heated. As well as changing the flavor of the drink. On the other hand, if you use hot water from a professional machine, you must keep in mind that, in most of these coffee makers, the water is in contact with the metal boiler, at a very high temperature, for a long time, something that would also affect the taste of the water and its properties. The team of experts at Incapto Coffee, recommends that we be the first to try it ourselves. To do this, use three glasses. One with water heated with a kettle, another with water from the super-automatic coffee maker and finally, one from a professional machine. Then wait for it to cool a little, and check if all three have the same color. As you well know, coffee is more than 98% water. That is why this considerably affects the drink. Make it as long as possible This third method is the most used by everyone, which to tell the truth, manages to enhance unpleasant bitter flavors. That is, make the coffee as long as you want, passing all the water through the coffee pod. That is why we will soon explain what is known as complete delivery of an espresso coffee. That is, the time it takes to fall into our cup. To do a small tasting, and check the change in flavor, depending on the delivery time. We will divide into three glasses, 10 seconds each. We will leave the last one for more seconds, just like when you lengthen a coffee. With the purpose of evaluating which flavors predominate in our drink. When we lengthen the coffee this way. We have no doubt that, from this moment on. You will surprise your guests or clients when you ask them the following when ordering a long coffee... Do you like it long because you prefer it very intense and you always want more? Or because you like it milder? Or do you simply want it more bitter? According to their answers, you can prepare each one a long coffee adapted to their preferences.

Latte macchiato, capucchino, espresso, mocha... A wide variety of coffee preparations, which over time, thanks to processes and mixtures, new recipes have been added, which are very common on the blackboards of bars and cafes. But at the same time they cause some confusion seconds before placing the order. Coffee is the second most consumed beverage in the world. In fact, more and more people include it as a main ritual in their morning routine. It has even become the perfect excuse for social gatherings. But times have changed, and we are no longer satisfied with a single preparation. If we have the necessary equipment, we can prepare a cup of “caramel macchiato” without leaving home! With the help of our group of experts, Incapto Coffee, will shortly detail the different most popular coffee preparations, differentiating aspects that will make you stand out from the rest. How many coffee preparations are there?There are many coffee recipes that we can find, depending on the location, season and country. So, below, we will reveal what the different coffee preparations most popular in the world, for their delicious flavor, aroma, appearance, process and mixture. Espresso We start with one of the favorite coffee preparations. Whose aroma can take us back to our childhood, and which reached the commercial world in 1960. In addition, it can be ready in a few minutes, as its name indicates. For decades it has led the drinks menu of many restaurants, bars and cafes. One of the things that make it popular is that espresso is not only part of the start of the day for many, it also works as the base of all coffee preparations. In fact, it is also used as the main ingredient in desserts such as Tiramisu. How will you prepare? It's very simple, we can do it in one espresso or moka coffee maker. We wait a few minutes and that's it! We proceed to serve it in a small measure since it is much more concentrated and pure. This is because the grains are not mixed with anything else and only water would be missing. The appearance of a good espresso will not only be evidenced by its strong aroma, but also by its thick caramel-colored crema. If it's really good, the sugar you add will float for a few minutes before disappearing. But since it is a specialty coffee, trying to consume it without sugar is one of the healthiest options. This way we would be enjoying 100% of all its organoleptic characteristics. Ristretto It is characterized by being an Italian drink with an intense flavor. It is known as solo in many parts of the world. It is an espresso prepared with the same amount of ground coffee. However, it is extracted with half the amount of water. The Ristretto, is the coffee that takes the least time to make. To get an idea, it can only take about 15 seconds. It is also the smallest of the coffees made in an espresso machine. In its original form you get about 15 ml of drink. It is usually served in the same cup as the espresso, but its volume is reduced to half what you are used to. In short, it is a small drink but with a concentrated flavor. So if you are one of those who lean towards a mild coffee. The Ristretto is not the correct option. cut It is another of the coffee preparations most sought after. The Cortado cannot be missing from Spaniards' breakfasts and after-dinner meals. Furthermore, it is the perfect excuse to delight mid-morning. In each cafe or bar, they have different ways of preparing it. If we focus on the professional part, it is a coffee whose base is espresso. Subsequently, steamed milk is added. That is, it has been heated by steam through the mouthpiece of the coffee maker, something that gives the drink creaminess. Macchiato Many claim that this Italian preparation is very similar (if not the same) to the Cortado. What makes the difference between the two is the amount of milk. In this case the only aim is to give it a touch of steamed milk, on a base of espresso. This is known how to “stain” coffee just as its name in Italian specifies. The goal of the milk is to lighten the intense flavor a little. Coffee with milk It is possibly one of the simplest and most practical recipes anywhere in the world. However, there are those who consider it as a cut but larger. That is, in a larger container. As in most preparations, espresso is also used here as a base, to which steamed milk will subsequently be added, with or without fine cream, from 125 milliliters to 350 in those more Anglo-Saxon recipes. American This coffee is prepared with a filter method. This is one of the most classic ways to consume this drink, which fits like a glove for those who prefer a cup with a slightly strong or predominant flavor. As you will see It is similar to espresso, but on this occasion much more water is used, which is equivalent to half the container, this softens the intense flavor. As for its name, it is attributed to the American soldiers who were in Italy during combat in World War II. During their stay in the European country, the American army had to consume food and drinks with an Italian seal. But there was something they weren't used to, the strong taste of espresso. So they ordered their coffee with a separate container of boiling water, in order to reduce the intensity and resulting in what we know as the Americano. Cappuccino Its appearance and flavor are very similar to latte. Why? It turns out that for this kind of preparations More cream is used, and a smaller amount of coffee. The recipe consists of adding steamed milk with silky and more consistent cream: between 125 ml and up to 350 in some recipes. On the other hand, cappuccino is characterized by its provocative appearance, because it is normally served with cocoa sprinkled on top. Something that may be optional. long Those who have no idea what the length is, since it is a coffee extracted in an espresso machine of more than 30 ml and to which hot water is added. Just because it is called long, does not mean that the water extraction button is left pressed for longer during preparation, something that is very common in several establishments. It's just a matter of adding hot water to the espresso. To this day, it is still a matter of debate whether to add the water to the cup before or after the coffee. Latte or Latte macchiato It is often confused with coffee with milk, but in this case, there is more milk and less coffee. If we go by what is explained in the barista courses, the latte could be larger than the latte. To explain it better: we are talking about the reduced espresso base 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. Latte art is also added to this type of coffee preparations. Which are incredible designs created on the surface of the drink, a practice that only the most professional baristas can easily master. Moka We continue with another of the most sought-after preparations in bars and cafes. Well yes, it is mocha coffee. It is very similar to latte and capucchino depending on where you order it. What makes the difference is that the mocha has the same amount of chocolate and espresso. The final touch is that, in the cream on top, it is usually sprinkled with chocolate powder, thus making it one of the most delicious types of coffees. Irish coffee What began as a delicious drink to calm the effects of the icy breezes of Ireland. Today it is one of the most exquisite coffee preparations and is most sought after during the winter season. Its creator, who worked in an establishment at an airport in Ireland, prepared this mixture for a group of tourists. It is based on espresso, which is followed by a good portion of irish whiskey. Added to this some sugar cubes and cream to finish giving it that special touch. Frappe Just as there is coffee preparations Ideal for the winter season, there are also some for the summer. Frappe coffee covered in foam is the perfect option to calm the effects of high temperatures. Its origins are uncertain, however, most claim that this preparation was born in Greece in the 1950s. The term in French means shaken or frozen. The preparation only includes coffee, with milk and ground ice, well shaken. Sometimes cream, syrups and other decorative elements are added. Creativity will depend on each establishment. Source Types of coffee: these are the most popular drinks

All our lives we have been sold the idea that the more expensive the better. The truth is, this is just a publicity stunt. Something that the coffee industry has not been able to get rid of. Starting with those overrated coffee brands that claim to offer a quality product, but whose price is through the roof. Being the Kopi Luwak one of them, which to tell the truth is not as they paint it. Because, in addition to dealing a hard blow to the pocket, it resorts to animal abuse for its production. In case you didn't know, Kopi Luwak grains come from the feces of a small animal. Surprising right? Well, these are civets, an innocent mammal that has lost its freedom and now its habitat is reduced to tiny cages. A situation that has many environmental foundations and several companies in the sector on alert. being Incapto Coffee one of them. Our article today will focus on the origin, production and state of these defenseless animals. In recent years they have become victims of man and his thirst for financial benefits. What is Kopi Luwak?It is a coffee originally from Indonesia. Where Kopi means coffee and Luwak is the name of the civet. Which is a little animal with a long tail, with markings very similar to those of a raccoon. It also has some stripes, while others have small spots on their body. These little animals are a type of viverrid. Which means that they are carnivorous species similar to cats. We can say that it is a possum mix and they even have a snout similar to that of mongooses. Civets live in Southeast Asia and sub-Saharan Africa. Its wild variety lives mainly in the tropical jungle. While those found in Indonesia, specifically on the islands of Sumatra or Java. Famous for their coffee, so it is easy enough for them to find raw, ripe fruits from the coffee tree. Regarding their diet, in addition to consuming coffee berries, they usually feed on insects, small reptiles and fruits such as mango. Origins According to the story that almost all of us know. Civet coffee, as it is also called, took its first steps a few centuries ago. Specifically when Indonesia was a colony of the Netherlands. The newcomers suggested planting coffee. A benefit from which indigenous farmers were excluded. Because they were prohibited from collecting the fruits for their consumption or personal use. But it is from that moment on that they decide to take them directly from the ground. Where the civet that was in the wild used to defecate them practically intact after digesting them. Like the intelligent animal that it is, it only fed on the ripe berries. An option that apparently has fit them like a glove. Over time, the evolution of Kopi Luwak It turned out to be positive. This motivated the locals to protect the little animal, after considering its excrement as miraculous. You will surely wonder why they expel the grains almost intact? This is due to the civet's digestive enzymes. They change the protein structure of coffee. Simply put, it eliminates acidity and provides a much smoother cup. Other things that also changed was its price. Which rose exponentially and this motivated many inhabitants to create luwak farms. In order to continue offering this type of coffee. Why do they say it is better? As we explained above. Civet digestive enzymes change the protein structure of coffee. But what do the experts think? First of all, centuries ago, the little animal when it was free. I only consumed ripe coffee cherries. Something that made some sense, since it resulted in grains at their optimal point of maturation. Our Arabic Q grader Beatriz Mesas, on two occasions he had close contact with the Kopi Luwak. In addition to checking the deplorable conditions in which these animals are kept. He also confirmed that said drink did not have those spectacular characteristics. The same ones that merchants use to offer coffee. His second experience took place in a blind tasting. Where he prepared for the Q grader Arabic exam. When giving a verdict, both she and the other participants agreed that it was a drink with many defective grains. In a few words, the descriptions they make about the Kopi Luwak. It is just a marketing strategy or to put it more directly: Misleading advertising. For example, its manufacturers describe the aromatic profile of the product as that of the jungle. On several occasions they claim that it has earthy, full-bodied or soft notes. The truth is that civet coffee has green elements, similar to grass. Medium body, with a light touch of chocolate. Absent acidity. There are even those who call it a common drink. Organoleptic properties If you are wondering about this point, the answer is: Yes. Kopi Luwak, like all coffee, has organoleptic properties (Aromas, flavor, balance among others). Digestive enzymes reduce the acidity of the drink. And as we have already mentioned in several points, bright and balanced acidity is a highly valued aspect in an exceptional coffee. But our Arabica Q grader ensures that this process takes away the personality of a good cup of coffee. Environmentalists reject its production Unfortunately, civets are the least privileged in the productive development of the Kopi Luwak. Although, said product managed to gain “prestige and exclusivity” within the market. These little animals, apart from losing their freedom, are also forced to consume coffee berries for an entire month. Which are mostly defective. The most worrying thing is that this sudden change in their diet has caused nutritional deficiencies. As well as the loss of his fur. This alarming case reached the ears of several environmentalists. Those who consider the product that encourages animal abuse. As if that were not enough, the deputy regional director of the NGO Wildlife Trade Monitoring Network (Traffic) Southeast Asia, Chris Sheperd, confessed his concern about civet coffee production. As is the high mortality rate of this species. On the other hand, organizational committees People for the Ethical Treatment of Animals (PETA) They have had the opportunity to visit several civet farms. Both in the Philippines and Indonesia. Where they managed to buy that the majority are in captivity and sick. At the same time, they showed signs of infections and stereotypies. Because the animals frequently moved their heads and turned in their tiny cages. A group of scientists from the research unit of the University also joined this cause. Oxford University. Who were in charge of studying the living conditions of 50 wild civets. These defenseless animals are confined in cages in 16 crop fields in Bali. The results of this study were very worrying. Another discovery is based on the wire floor of the cages where these animals are kept. And standing on these metallic materials can cause ulcers and abrasions. Which means constant pain for this species. Join responsible consumption Since Incapto Coffee, we invite our clientele to be responsible consumers. Acquiring products free of animal abuse and contaminants. In the case of Kopi Luwak, it is an extremely expensive coffee, because it aims to be exclusive. But its real quality does not justify its price at all. We know that it is difficult to know with complete certainty whether this type of coffee has been made with wild or captive animals. Since, until now there is no organization that takes the risk of certifying it. Because the real origin of these grains is not at all simple. It should be noted that for civets, living under these conditions is torture. If at any time, you travel to Indonesia or the Philippines. Avoid falling into the networks of producers and consuming such a product. Well, this would become an accomplice to animal abuse. Source Kopi Luwak: What is hidden behind the mythical civet coffee?