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Have a striking, flirtatious and beautiful coffee cup, will not define the aroma and flavor of the drink, however, thanks to them we can preserve our coffee better for longer. This gadget is a symbol of social well-being, because we often see it at countless meetings. As if that were not enough, this object, which is called a well or jug ​​in Latin American countries, has conquered the tableware sets of the Queen of England herself. Although it may seem unnecessary, choosing a cup of coffee is just as important as when it comes to deciding on beans. An activity that you would do with great pleasure, if you consider yourself a fan of the second most consumed drink in the world. It can even become the perfect gift. As you know, in the market we will find cups for all tastes. There will be various sizes, colors and designs. We will also come across different materials: such as porcelain, aluminum, glass, earthenware, steel, pyrex, plastic, to name a few. What are the origins of your materials? Although it is one of the most popular containers, coffee cups remain an unknown item for most, but they surprisingly have a long history. In fact Some of them are considered authentic works of art.. If we talk about its origins, they remain uncertain. The Porcelain is one of the most common materials in the manufacture of cups. This material was discovered by Chinese two centuries BC. But it reaches the European continent thanks to Marco Polo and The Crusades. In the 18th century it began to be manufactured in Europe. At first with white kaolin (clay) from Saxony, Germany and later with materials from the French cities Limoges and Sevres. The mix of cultures remains very marked in the history of the cup. This time it has the Asian seal, to be more specific, China. And stoneware was one of the most used materials at that time. It is of Chinese origin and arrived in Europe in the 15th century. While earthenware, another type of porous paste ceramic, bathed in varnish, appeared in the Near East or Near East, during the 3rd millennium BC. Later in the 10th century it was already manufactured in al-Andalus (Iberian Peninsula) and from there it spread throughout Europe. They have always been characterized by being fragile pieces with little mechanical hardness. Details that stand out in a good cup of coffee Without leaving aside the coffee vision, Our team of specialists recommends using the conical type, whose interior part is similar to that of an egg to avoid breaking the coffee cream. As you will see, there are many details that you must take care of. Regarding the handle, this should be comfortable and allow you to grip it with the thumb and index finger. That we can support it in the middle, without any type of difficulties, even if at first glance it is unnecessary. You should know that at least coffee with milk weighs a quarter of a kilo. Another point regarding this is iprevent us from burning ourselves with the body of the cup. In the case of those that are used For the hospitality industry, it must be very resistant, since they are more exposed to wear, without leaving aside their elegant shape. The thickness of it, allows it to be a resistant object and at the same time helps to preserve the temperature of the coffee. This last detail cannot be overlooked since the temperature highlights the aromas of the drink. As a result of this, the importance of the cup warmer in a cafeteria arises. But those for domestic use follow other patterns, since in them aesthetics predominate more, where their designs shine more than the gastronomic factors. Now we move on to the volumes. Normally in the world of hospitality are 60 cc, for espresso, 110 cc for espresso, in the case of coffee with milk it is between 175 and 195 cc. These measures are common in Mediterranean countries, mostly in Europe. On the other hand, we have the Cylindrical (stackable) and conical (non-stackable) aspects according to its usefulness. Nor can we ignore, the plate, one of the mandatory complements. But in order not to go so far, we will emphasize that it has to be with a high edge to place the finger in a practical, safe and, above all, easy-to-grip way. Types of coffee cup That said, below, we will reveal and explain each of the coffee cups on the market. Ceramic coffee mugs The material of this packaging is baked and painted clay. Well yes, just as you read it. These are the most common cups in the dishes of all homes in the world. One of its main characteristics is that They are usually heavier than the rest and thick edge. Porcelain coffee cups Possibly one of the oldest. They are considered thinner than the previous one, that is why it is synonymous with luxury. Their popularity is also due to the fact that they are able to withstand sudden changes in temperature. In fact, the coffee cools more slowly. The thinner your walls the better quality they will be. However, its price can be a bit expensive if you are on a thrifty plan. But it is still a good investment that you will make the most of in the winter season. Enameled Steel Coffee Mugs They are other of the most sought after options. They are also known as pewter or vitrified steel mugs. Its popularity is due to its incredible resistance to high temperaturesThey are even capable of withstanding up to 400 °C. They are not harmed if you serve them freshly boiled water. What's more, we could boil water with them, as if they were a kind of mini pot, since direct contact with gas or fire does not cause any damage. Due to its material, this coffee mug It is not a porous object. That is why they do not retain odors or flavors of the liquids served there. glass coffee glasses You have surely noticed that In some restaurants, bars or cafes, they serve coffee in these containers. Instead, use the popular coffee cup. Those who are in favor of these do so for aesthetic reasons and to better visualize the drink. Well, to be honest, we support this last factor, this being its biggest advantage. Thanks to this we can have the privilege of observing the wonderful color of coffee, contemplate its nuances and the different layers, in case we are tasting a cappuccino, latte macchiato or a chocolate coffee. It is an excellent option for cold recipes. For example coffee with granita. Sources Types of cups, ideal for enjoying tea, coffee or infusions

As is customary, every year the team of specialists from Incapto Coffee, usually travels through different countries, with the aim of looking for new coffee projects with which it is intended to exchange values. Even, if possible, bring coffee beans from the farms that we usually visit. Among them the Aquiares farm in Costa Rica, which we last visited in 2019 and where we spent a few days. The purpose of our tour around the world is to bring coffee from the main producing countries, from where we obtain the varieties that we import and subsequently, offer it through the product catalog on the web portal of Incapto Coffee. That said, in this article we will talk about the Aquiares farm, from its production process and to how they have managed to consolidate themselves within the market. In addition to offering quality grains, they are also a benchmark in terms of sustainability. a little history In case you didn't know, the Aquiares farm It is located on the slopes of the Turrialba volcano, in the middle of the Aquiares and Turrialba rivers. It is one of the oldest from Costa Rica, since it has about 100 years of production. In fact, much of its excellent reputation is due to its sustainable practices. Thanks to this, they have been able to preserve the environment. As if that were not enough, they are responsible for supporting a large community of at least 2 thousand people. Aquiares, which means land between rivers in the indigenous Huetar language, was founded in 1980, when a group of adventurers considered an opportunity to take advantage of the railroad that took them to the Costa Rican port of Limón. Through the birth of this farm, a benefiting process was born: it was washing, a practice that has been around since its beginnings and that years later Costa Rica would establish within the industry. Everything was going smoothly. The quality of the coffee harvested in these lands would later open doors to international lands, because they not only found customers in Europe, but also in the United States and Japan. The Lindo family, of British origin, were the first owners of the estate. In 1925, they imported an aluminum church from Belgium and Italian stained glass. Today, this church continues standing and is the heart of the Aquiares community. By 1949, the Aquiares farm It had new owners. It was the family of former president Pepe Figueres, a character who abolished the Costa Rican army. The popular owners took the reins of said land until the early 70s, when three families with close ties assumed ownership. On our last visit in 2019, we were completely impressed. Let's say that if you are a lover of nature and animals, the Aquiares farm is a paradise. This area of ​​51,000 km2 is home to more than 5% of the planet's biodiversity. By just spending 48 hours there, we managed to see more variety of fauna and flora than in our entire lives. As expected, Incapto Coffee has chosen Aquiares coffee to be our first limited edition, since we consider it to be an international benchmark for sustainable agriculture. As if that were not enough, they have the Rainforest Alliance certificate, which we will explain later. Sustainability in Costa Rica The government of Costa Rica, which is aware of the wealth of biodiversity it has, has decided to provide it with full protection. That is why there are a total of 27 national parks throughout the country. As a result of this, several private companies, including the Aquiares farm, follow national protection and conservation regulations, which is why they join causes that help mitigate climate change. A large number of Costa Ricans are also aware of the riches of their land and biodiversity, so they do not hesitate to take care of it, maintain it and not dirty it. In short, preserving and caring for the country is integrated into their culture. For example, in Costa Rica, coffee capsules are not popular at all. On the contrary, if you ask about them they will tell you that these types of products do not make any sense, since it is not known what is really done with their waste. That is why in bars, restaurants and cafes, it is more common to see a coffee dripper, which is a device for preparing coffee, widely used in Costa Rica. It consists of placing the ground beans in a cloth or filter and then adding hot water. We can also find a bandola or espresso machine. Wonderful natural setting This is one of the largest estates in Costa Rica on a single block. 80% of its land is dedicated to growing coffee, while 20% is dedicated to the protection of forests. Shade trees transform what would be a monoculture environment, that is, a holistic natural place. The crop fields are interrupted by streams and channels, all of which are protected under the national standards of the Rainforest Alliance. The streams create a natural system that connects the two largest channels that surround the farm. This allows the rich bio-environment of the farm to follow normal life patterns with as little human intervention as possible. Thanks to this, a much healthier environment can be achieved, and this is favorable for native species of animals, plants and birds. Therefore, it is very easy to find coyotes, squirrels, armadillos, sloth bears, as well as dozens of birds and other species around the farm. Another interesting fact is that in recent decades the Aquiares farm has planted approximately 50,000 shade trees, creating natural corridors along streams and water sources. What is the Rainforest Alliance certificate? It is an international non-profit organization that addresses the intersection of business, agriculture and forests. It has offices in New York City and Amsterdam. A simple way to explain is that this organization has lines of action in two areas: the first of them refers to the natural environment. That is why certified farms protect the forests that are around them. In addition, rivers, soils and fauna must also be conserved. In the background the Rainforest Alliance, is also in charge of the farmers, since it must be shown that they are treated with respect, that their wages are fair and that they carry out their duties with the correct materials. At the same time they promote their human rights and adaptation to the climate crisis. At the same time, they guarantee that workers' families have access to health and education. By 2007, the farm ranked first for attempting to calculate its carbon balance. To explain it better, the project to measure the carbon flow was based on saying how many greenhouse gases the farm emitted. Taking the process into account, they also pointed out how many gases they collect with the plantation and the adjacent trees. The truth is that this place is certified Carbon Neutral. The most used certificate in the world, used by at least 300 clients in 30 countries. This verifies that the reduction, metering and compensation are within the parameters of the Carbon Neutral Protocol. This also verifies that the highest standards of quality and sustainability are being met. Why do we select your coffee? Of all the coffees produced in Central America, Incapto Coffee has decided on those of the Aquiares farm. The reasons are that, first, they are characterized by being grains previously selected manually, a task carried out by specialized collectors, who only lean towards mature grains. For this reason, the pickers are paid a premium, ensuring that 99% of the cherries picked are at their optimal point. Secondly we have preparation. They are specialty grade, which means they are defect-free and top-notch, something that would not affect the taste of the cup. Finally, the profile of the drink reflects aromas of nuts after a caramelized taste, with a creamy body, this being perfect for any espresso lover who wants to replace the consumption of capsules with a much more natural option. You can discover it, in half and one kilo formats, in our coffee from Costa Rica Cartago Aquiares.

We all agree: coffee is one of the great wonders that you can savor before starting a new day. But more than providing a delicious drink, it also we can make the most of it, even after we have used it. Just as you imagine, we refer to the coffee residue or grounds. The same ones that are now part of million-dollar ideas and are synonymous with beauty. Although it may not seem like it, coffee waste has become very useful. By telling you thatAmong its various uses, it serves as an excellent fertilizer for plants.. An incredible discovery that now makes many gardens look amazing. In case you didn't know, coffee is a product loaded with multiple benefits, which goes beyond providing us with a delicious cup. We have in our hands a treasure that is capable of offering us the practicality that we seek so much. Since Incapto Coffee, we will take care of giving you the best reasons to make the most of it. In fact, we are sure that after you read this article, you will never look at your organic waste the same way again. What can I use the waste for? If you are one of those who normally throw away coffee waste after brewing it, today you will be amazed by everything we have to tell you about this. And you will no longer see it with the same eyes, all thanks to its different ways of using it. https://youtu.be/qOKtqmSp7JY 1. Make aromatic candles with coffee grounds This is one of the little-known uses of coffee waste. Although it may seem almost impossible, we can make candles to aromatize our personal space. How will you know The smell of freshly brewed coffee awakens that feeling of familiarity that we seek so much.. As if that were not enough, it also makes us remember old and pleasant moments. Now, to make an aromatic candle, even better than the ones we see in stores, we must place the waste in a glass container. Later, you will add melted paraffin. Then you will put the wick. Wait for everything to compact and that's it! 2. Eliminate bad odors from your hands with coffee grounds There is nothing more terrifying than having an unpleasant smell on your hands because you were handling foods such as garlic, fish or onion. Fortunately, this could disappear in a matter of seconds thanks to this wonderful product. To do this we have to rub our hands with the coffee remains. Finally, we must rinse. You will notice that not only evil smell will disappearWell, They will be much softer. 3. Coffee is an incredible insect repellent During the summer, the presence of annoying insects, such as mosquitoes, flies and ants, is inevitable. You've probably tried everything, but have you ever thought about using coffee? Surprisingly, this product puts an end to this more natural way. If you want to keep the ants away, you just have to put a little coffee in the areas where they frequently appear, for example, on the windows or corners of the kitchen. But if your goal is to say goodbye to flies and unbearable mosquitoes, you just have to put the remains in an aluminum container (preferably) and proceed to burn it. This practice is approved by environmentalists. Remember that for you to be successful, the coffee must be 100% dry. 4. Coffee, an excellent exfoliant This may possibly become the most effective and economical beauty secret, it could even be the favorite of many women. It turns out that with coffee residue we can exfoliate our skin. In addition to leaving her toned, too fights cellulite. So when you bathe, you can place a little on the affected areas and proceed to massage it. As if that were not enough, we could also exfoliate our face, leaving it much softer, hydrated and helping to close pores. 5. Avoid bad odors with coffee grounds Returning to unpleasant odors, this time in pipes and in the refrigerator. It is something that is quite uncomfortable for us and we can put an end to it with the help of coffee. And the best of all is that we do not have to spend large sums of money to solve it. For the case of refrigerator: we have to place the coffee remains inside it in an uncovered container. After a few minutes you will notice that the bad smell disappeared. This happens because coffee is hygroscopic, which means it absorbs everything in its environment, including moisture, aromas and oxygen. If you intend to use the waste for pipes, the first thing you should do is boil them in two liters of water. Pour the still hot mixture into the drains and you will notice that the unpleasant smell disappears. The effect will only last a few weeks, so you have to repeat it. 6. Coffee waste works as fertilizer As we have highlighted above, coffee waste is a excellent assistant in gardening. Thanks to its properties, plants can be fertilized. In fact, they can be put directly into pots that need acidic soil, for example, hydrangeas. But if your plans include planting tubers such as carrots and radishes, do not hesitate to place a little coffee in the soil so that your harvest is successful. 7. Stain wood and paper with coffee Another use of coffee is repair scratches on wooden furniture, a trick that our grandmothers may have used, but that could save us a little money. Instead of buying a repairer, add the remains to the wax. If you don't have any, don't worry, you can also use moisturizing oil. Proceed to rub it vigorously and you will notice that those details will have disappeared. Coffee pigments are also very useful when dyeing paper, which could take on a chocolate tone depending on the layers you use. A good option if you want to make a card or ornament. 8. Enhance hair shine with coffee residue Once again, we have coffee among the beauty tricks. Many have confirmed that it is excellent when it comes to adding shine to hair. To do this, we must take the waste and put it to boil with a cup of water. Once this step is finished, we let it rest until it cools. Finally we wet the hair with the mixture. We expect approximately 15 minutes. After rinsing, don't hesitate to apply conditioner. As if it were a magic formula, the results will be seen immediately Waste or coffee grounds in the business field In addition to offering us excellent benefits through its different uses, coffee waste has attracted the ideas of several entrepreneurs. The first of them was Julian Lechner, who had a great idea while he was a design student in Italy, which consisted of manufacturing coffee-based cups and plates. These cups have a pleasant coffee smell, which lasts for at least a few weeks. Lechner left his job as a designer and decided to found his Kaffeeform company, whose objective is to collect 500 kg of waste or coffee grounds in bars, restaurants and cafes monthly, completely free of charge. On the other hand, one company located in the United Kingdom, you are using the leftover coffee to make logs With these we could easily light our barbecue. To achieve this, they rely on a technology known as bio-grain, which consists of recycling about 50,000 coffee beans. Its creator, Arthur Kay, assures that these logs do not have the characteristic smell of coffee. Making his idea a reality obtained financing of 13.3 million dollars. It currently has about 30 employees. Others who had a great idea were American Eagle, Timberland and L.L. bean, companies that some time ago decided to include fabrics made with coffee threads in the textile market. These have 1.2% to 1.5% coffee nanoparticles. The initiative arises from S. Café company manager, Jason Chen, who, after hearing the owner of a coffee shop tell him to save the coffee waste for him to take home, it occurred to him that he could also take advantage of his properties. Currently the company uses 500 kg of remains. Material that you get completely free from stores and cafes. Incapto joins the use of coffee More and more companies are joining in caring for the planet through ecological projects, initiatives that Incapto Coffee supports above all things to offer products free of contaminants and of good quality. Ideal for the delight of the public. Francesc Font, one of the founders of Incapto Coffee put on the table an interesting project with a 100% ecological ideal. It is about collect coffee waste from various places (cafes, bars and restaurants) to make pellets in boilers, which are a granular biomass fuel. These are compatible with all wood pellet devices. It should be noted that the CO2 balance of coffee based pellets It is neutral, because it is a natural material. That is to say, the CO2 it expels when it burns is equal to that which leaves the plant during its growth. Another point in their favor is that they are profitable enough for having a good quality-price ratio. Source: 7 entrepreneurs who make money with inventions made from coffee grounds

On this occasion we will dedicate ourselves to a small duel between types of coffee preparation. For this Incapto Coffee, will make your mind travel to Italy and of course, throughout Spain. This is because today we will compare the most popular preparations from both countries. Well yes, we refer to the cut coffee and macchiato. An interesting competition that will help you decide faster when looking at the menu of your favorite cafe, bar or restaurant. In case you didn't know, these coffees are not only famous in European territory. They also delight many palates in the United States and Australia. However, confusion does not take long to appear, since the differences are minimal. It turns out that the macchiato is an espresso that has been cut with a big cloud of milk. A recipe very similar to that of a Cortado coffee. We will shortly explain what each preparation is about, so that you can draw your own conclusions as an expert in the field. What is Cortado Coffee? Our coffee journey begins in Spain, where we have the cut coffee as protagonist. Some consider this drink to be a fixed serving of textured latte. Which consists of making it smooth and soft, thanks to the steam nozzle of the coffee maker. Others assure that it is a preparation flat white or latte. But there are those who say that this will depend on the client's decision. What a confusion. As you will see, there are a lot of opinions regarding the cut. This does not mean that it is not a basic product on a cafe menu. But since there is so much variety, it could stop appearing at any time. As for its origins, very little is known about this delicious preparation. Only it comes from the Spanish region of the Basque Country. Its name is due to the way the milk “cuts” that intensity so characteristic of espresso. At the same time, the acidity is reduced without leaving aside its coffee flavor. The correct way to serve it To do it like a pro, you can go traditional. It consists of including little foam and a 1:1 ratio of milk for each shot of espresso. During the process, the milk begins to texture until a very light foam is formed. This happens before adding the espresso. Finally, it is served in a small glass with a metal base similar to a ring. This extends to a handle of the same material. In fact, its physical appearance is often confused with an Australian or New Zealand flat white. Even with a macchiato or a piccolo latte. On the other hand, Nino Tusell, owner of a roastery in Barcelona, ​​called Tusell Tostadores, explains that in Spain a cut is a “shot” of espresso, with a little milk. Whose proportion may be 1:1 or 1:0.5. Much of the time it contains less milk than coffee. A fact that cannot go unnoticed by those who intend to travel to Spain soon, since probably when they go to request a cut coffee, served it this way and with these traditional proportions. But if you order it in any other country, you will see that you will find different versions. Coffee cut abroad As we have pointed out. Around the world, cafes, bars and restaurants offer a different version of Cortado coffee. Something that will depend on the client's preferences. In case you didn't know, this drink is originally just black coffee and a touch of milk, either hot or cold. But as people began to order it in various places, the cut took an impressive turn. Now it was an espresso with a small amount of textured milk. In the place where barista Camilo Cárdenas works, in Saudi Arabia, they offer a double espresso and textured milk. At first glance it is much smaller than a flat white. While in Malaysia, according to what was explained by roaster Adrian Valentine Yong, from Mountain Coffee Roasters, indicates that he has encountered clients who have different ways of interpreting the cut. For example, there are those who ask for a espresso macchiato: which is a double espresso with a touch of milk. There are also those who order a flat white (double espresso with hot milk). Or those who want half and half, that is, equal parts of cream and coffee. In the case of Costa Rica, we can find it as an espresso plus an ounce of hot milk. Which is equivalent to approximately 30 ml according to the European system. While in Japan the recipe is different: baristas usually prepare 1:1 espresso and textured milk. As if that were not enough, an espresso can be as small as three ounces (88 ml) or as large as 16 ounces (473 ml). This as long as the proportion of coffee with milk remains the same. What do we know by coffee macchiato?Its name translated into Spanish can cause us a bit of confusion. As if that were not enough, if we use it incorrectly, we run the risk of being served two completely different coffees. Believe it or not, when we order a coffee macchiato we would be asking for a picado. There are probably differences between Cortado and Macchiato, but if we take a closer look, both coffees turn out to be the same. Simply put, an espresso that has been cut with a cloud of milk. However, the way of preparation may vary. When we talk about a traditional coffee macchiato, we would be talking about a 'marked' espresso, to which a spoonful of foamed milk is added. Typically, it is served in a typical espresso cup or glass. This recipe fits perfectly for those who want to escape the acidity of black coffee. If you travel to Italy or even know some Italians, you will notice that they do not eat macchiato on a full stomach. Likewise, they are not one to order a drink with milk after 12 p.m. Usually the right time to enjoy a delicious macchiato cup It's in the morning. This is your main option to start the day, leaving the famous espresso in the background. Another interesting fact is that a latte macchiato or coffee with milk are different drinks. The first is prepared with ½ shot of espresso, or even less. And milk is normally added to coffee, and not the other way around, as is the case with latte. Characteristics between latte macchiato and caffé macchiato This turns out to be one of the big questions. but Incapto Coffee, will be in charge of helping you with this to avoid ordering a coffee completely different from the one you had already imagined. For example, in a coffee macchiato the milk is in a lower proportion within the drink, because what this will do is stain (macchiato) your espresso coffee. In the case of latte, it is quite the opposite. Here milk is the protagonist, so there is a greater proportion. In this case it is the espresso that will stain the milk you will drink. Are the Cortado and the Macchiato the same? In some regions of Spain, it is understood that the coffee is 50% espresso. While the other 50% is steam-heated milk. When serving it, they will do so in a much smaller cup than the coffee with milk. Several experts on the subject assure that this would be more of a small coffee with milk than a cut one. To find a difference, the macchiato may have much more foam. Even if we order it anywhere in the world, what is known as a cut can arrive at our table. Although they have different preparations, sometimes it can be the same drink, since the ingredients do not vary but the quantities do. Source Macchiato vs. Cortado — What’s the Difference?

Being the second most consumed drink in the world, after tea, wherever we go, coffee will always be available on the menus of all bars, restaurants and cafes. In the presentation that we like the most, but for tastes, colors, we will always come across the most ostentatious options. Well yes, we are referring to those grains that, due to their origin and preparation, receive the title of more expensive coffee of the world. Label that specialists may consider somewhat exaggerated. However, the team of experts Incapto Coffee, highlights that the price does not define the quality of the product. We could say that this would be part of a marketing strategy, because they have always sold us the idea that the more expensive it is, the more it means an excellent purchase. Something that almost never works, and is very common in the coffee industry. An interesting fact is that most of the most expensive beans are of the Arabica variety. This list usually varies annually or as new crops appear on the market. While other crops are left out of this count, for various reasons. Where do they come from?When we refer to more expensive coffee in the world, we are not just talking about one in particular, since there are several who receive this title. In fact, we can find them in Asian and Central American countries, places where it could be said that the most selective crops are located. That said, we want to share a list of the most exclusive grains and their production process. - Kopi Luwak We begin our ranking with one of the most controversial and expensive coffees in the world. Why do we say that? It turns out that drinking a cup of Kopi Luwak can cost about 75 euros ($80) in the US market. As if that were not enough, another of the things that makes it popular is its strange and unappetizing production process, after coming from civet poop. It is an animal with a long tail similar to that of a monkey, markings on its face like those of a raccoon, and some stripes or spots on its body. We can find it in Southeast Asia and sub-Saharan Africa. But the civet diet is not only based on consuming coffee berries. Their food chain also includes insects and small reptiles, as well as fruits such as mango. Origin We know that you have that mystery of knowing who the pioneers were. But according to the history we know, it all started a few centuries ago, specifically when Indonesia was a Dutch colony. The new inhabitants suggested the coffee plantation. However, this would not be a benefit for everyone, since indigenous farmers were prohibited from collecting the fruits for their consumption or personal use. That's when, they decide to pick them straight from the ground. Where the civet used to deposit them practically intact after digesting them. The evolution of Kopi Luwak Within the industry, it motivated locals to protect the little animal because of its miraculous excrement. This is because the civet's digestive enzymes change the protein structure of the coffee. Something that eliminates the acidity and results in a much smoother drink. Environmentalists concerned about civets As we have highlighted, this coffee has managed to position itself, but unfortunately, civets are paying the consequences and in the worst way. It turns out that they are no longer freely within their habitat, as they are now locked in tiny cages and forced to consume coffee berries for an entire month, most of which are defective. This sudden change in their diet has caused nutritional deficiencies and the loss of their fur. A situation that has set off the alarms of several environmentalists, after considering it as a product based on animal abuse. In fact, the deputy regional director of the NGO Wildlife Trade Monitoring Network (Traffic) to Southeast Asia, Chris Sheperd, commented in an interview for the BBC about his concern about the production of Kopi Luwak and the high mortality rate about this species. On the other hand, PETA (People for the Ethical Treatment of Animals) has gone to several civet farms in the Philippines and Indonesia, where they were able to verify that many of them are in captivity and sick, as well as with signs of infections and stereotypies, after noticing that the animals frequently moved their heads and turned in their small cages. As a coffee company and faithful promoters of caring for the planet, we reject the industrialization of those products that involve animal abuse. Let's be responsible consumers. You can opt for those that are free of contaminants, natural and without affecting fauna. A group of scientists from the research unit of the Oxford University, analyzed the living conditions of 50 wild civets. They are kept in cages in 16 crop fields in Bali. The results were really worrying.. For civets, being under these conditions is a real torture for this species. Another discovery focuses on the wire floor, where most of these animals have to live. Standing on this type of metallic materials can cause ulcers and abrasions, making it a constant pain that is difficult to bear. -Black Ivory Coffee Apparently animals are a widely used channel when producing coffee. This time it's the elephant's turn, whose diet includes coffee berries. A very popular practice in Thailand, which consists of the animal, after consuming the coffee berries, usually expels them almost completely through the feces. As you will see a process almost similar to that of Kopi Luwak. Where do they usually sell them? According to what is detailed on its official website, this strange coffee can be found in exclusive five-star hotels and Michelin-starred restaurants around the world, while a small portion is offered on said portal. 1 kg of Black Ivory Coffee It's at 2 thousand dollars. As if that were not enough, they also offer capsules whose prices are between $42 and $240, which undoubtedly makes it the most expensive coffee. - The Hacienda “La Esmeralda” The coffees that come from this famous hacienda, located in Panama, are considered one of the most expensive. To give you an idea, the kg would be approximately 200 dollars. What a figure! His Geisha coffee in 2010 was sold at auction 460 grams for the sum of $172.02. The production process goes as follows: once it is collected, it is weighed and inspected, with this we could rule out possible defective grains. Subsequently, they are subjected to a drying process, which seeks to eliminate the moisture found on the outside, until finally finding the perfect point. Finally, they remove the layer that covers the grain and then it is vacuum packed. Specialists assure that this is a special way of treating the product. Because, in this way, it would be taken care of and made more delicate, with the aim of making it the most expensive coffee in the world. - Helena Coffee Company It comes from the smallest island in Africa, called Saint Helena. The Helena Coffee farmers, being very far away and shipping costs used to be through the roof, decided to paralyze production for a while, until finally in 2011 they managed to reactivate themselves. But what is a cup of Helena Coffee like? We would be looking at a fine, green coffee, whose aroma is floral, citrus and fruity. But before reaching our palate, it goes through strict quality control. The processing process they use is wet. What makes it one of the most expensive is due to its production. This represents a challenge for coffee growers, since the island is not big enough. While labor is scarce. That is why its cost is around $79 per kilo. - The Graft This is another of the most expensive coffees and comes from Guatemala. It should be noted that the majority of the inhabitants of this beautiful country are dedicated exclusively to the coffee industry. From these fields comes the Injerto, famous for its aroma, perfect roasting and extracted from the best sites to conquer the most demanding palates. As if that were not enough, these beans provide a wide variety of flavors and nuances, qualities that make a cup of coffee much more vibrant and exquisite. In relation to its price per kg is around 50 dollars. - Fazenda Santa Inés As you know, Brazil is one of the largest coffee producers. And it was to be expected that it would market one of the most expensive, which is Fazenda Santa Inés, an unmatched product that is characterized by providing endless benefits, without leaving out its incredible flavor. Regarding its value, the kg costs about 50 dollars, a price that makes it the most expensive coffee. The majority of Brazilians are dedicated to this trade and are proud to produce one of the most exclusive coffees in the world. Source The 5 most expensive coffees in the world The peculiar origin of the most expensive coffee in the world

By insisting on consuming natural and fresh coffee, we could not only give ourselves a delicious cup, but we would also be taking care of our health. You will surely wonder what we would be saving ourselves from. From nothing more and nothing less than the mycotoxins. Some toxic secondary chemical metabolisms, produced by fungi, which we involuntarily consume in food and which, if not avoided, could cause some diseases. But where are they most common? Mycotoxins are usually present in stale or raw coffees (in green). That is why many specialists agree on promoting the consumption of specialty grains without defects, because they do not contain these types of compounds that put the product and our body at risk. It was proven that this class of chemical metabolisms are carcinogenic and hepatotoxic (liver damage). They could even affect the hormonal and immune system. However, until now its true danger after its presence in coffee has not been determined. On the other hand, a study carried out by the University of Valencia, Spain, detected its presence in 103 commercial coffees in various supermarkets in the city. These results also confirmed the existence of fumonisins, aflatoxins, and trichothecenes. Which are natural contaminants, produced by filamentous fungi. Being very stable molecules during the commercialization process. What are mycotoxins? Mycotoxins are part of the family of compounds produced by filamentous fungi: such as Aspergillus or Fusarium. Its appearance is derived from the contamination of certain molds which appear naturally. But something we must clarify is that not all molds cause mycotoxins. Its formation occurs when there is a depletion of nutrients in said foods. From this moment, the reproductive process of the fungus begins. What is when it becomes visible? How do we detect it? Well, its appearance is similar to cotton. This type of compound is known to be selective. Since it only appears in a specific food. For example, aflotoxins are common in peanuts, grasses, milk and apple juice, while ochratoxin A (OTA) can be found in grapes and derived products, beans, legumes, cocoa, coffee, among others. https://www.youtube.com/watch?v=ICwWsvfsImA As you will see, the OTA is the mycotoxin with greater influence on coffee. But to date, it is not entirely clear whether the levels found are worrying. This is because currently the risk assessment for humanity has not yet been carried out after being detected in coffee. In fact, there is hardly any regulation related to this. On the other hand, it has been confirmed that defective grains contain a greater number of toxins. Both these beans and low-quality coffee are the most consumed. In the future, these types of products could become a danger to public health in coffee-growing countries, if action is not taken. ¿How dangerous are they? As a business strategy, it is essential to completely eliminate OTA and other mold-derived toxins. A process that is mandatory in the United States. However, this may be insignificant. According to what Dan Cox, a coffee specialist, explained, there are coffee growers who sometimes “throw” beans that do not meet the OTA standards in a region. The net effect of this is that, in the United States, coffee contamination turns out to be a real problem. Some may wonder, but does toasting kill mold? In effect, it exterminates it but the toxin, that is, OTA, remains. According to a study carried out in 1989, it revealed that 52% of ochratoxin A survived roasting. In another test, during the same period they decided to subject the grains to 200°C for about 20 minutes. Which left 88-100% of the presence of the OTA intact. In conclusion, the reduction of ochratoxin A in contaminated coffee beans is ineffective. As we have indicated, OTA does not only affect coffee beans. This toxin is capable of cause diseases such as cancer, brain damage, hypertension and kidney complications. Our health is at risk. This is because ochratoxin A has been proven to be a genotoxic carcinogen. The permanence of OTA in the kidney of humans lasts 35.3 days. If we do not consume toxin-free coffee, these could become lodged in our body with each daily cup. Are there legal restrictions against ochratoxin A? After the presence of ochratoxin A in coffee was discovered in 1988, years later, the European Union decided to implement a regulation related to the content of mycotoxins in foods. Some measures that did not hesitate to cause discomfort in the coffee industry, which contributes to the economy 70 million annually. As you will see, coffee, after oil, produces greater profits than other commercial products. That is why the maximum allowed concentration of OTA in coffee had to be determined. On the other hand, the European Coffee Federation (ECF) announced that the limit established for the OTA was 5 parts per billion (ppb) for roasted and ground coffee. While for the instantaneous they established that it was 10 ppb. This would mean the rejection of 7% of green coffee imports, affecting producing countries on a large scale. Given its harmful role in most cups of coffee, specialists from the Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO) decided to establish a maximum tolerable limit for humans of about 100 billionths of a gram per body weight per week. To explain it better: European regulations set a maximum content of ochratoxin A in food products. In the case of coffee beans or ground it should be 5 μg/kg. While for the soluble or instant it is 10 μg/kg. The analyzes were carried out on five cups and were able to identify that some exceeded the limits. Among them decaffeinated one with 6.20 and 9.30 μg/kg. Two coffee capsules with caffeine 6.91 and 11.43 μg/kg. And one of decaffeinated coffee capsules 32.40 μg/kg. Could coffee drying reduce OTA? In case you didn't know, this process is one of the most determining and critical points regarding the development of the OTA. That is why it is required to comply to the letter with the beneficiary method. The reasons are because, thanks to this, a quantity of 12% moisture in green coffee bean. In relation to weight, it should be 13%. If fulfilled, coffee growers would be protecting the product from the growth promoters of ochratoxin A, something that provides greater security to the consumer. Once the coffee is washed, it is dried. A process that if done properly, the appearance of mold would be minimal. Regarding automatic drying, the grains would be out of danger from the threat of OTA. Since there is rapid drying, a decrease in the humidity of the coffee is achieved. Specialists advise drying the humidity of the grains in patios, in the first 3 or 4 days, in ranges of 18-20%. The moment of truth comes in the grain moisture recovery phase. This could occur due to the incidence of dew, condensation or rain during temporary storage. Correct storage Once the green coffee is completely dry. It will need to be stored for several days, weeks or even months. With adequate humidity levels to avoid the presence of mold. It was found that in the appropriate warehouses there was a slight increase in humidity, over a period of six months, without setting off the alarms of mold formation. However, in certain producing countries, grains are stored in inappropriate places. Even rehydrating coffee can reach levels that would cause mold to form. In Incapto Coffee, we are responsible for offering fresh, quality coffee to our customers, free of contaminants, ideal for sharing in the company of your loved ones or alone. Our group of specialists are responsible for correctly storing the product to avoid the appearance of mold. Don't forget to take a look at each of the coffee bean specialties what we have for you. Sources: Mycotoxins in coffee Coffee and mycotoxins

Much of the world's population starts their mornings with a good cup of coffee. How can you not do it, if it is the second most consumed drink? But do we all really consume responsibly? The answer is NO. This is because the majority leans towards coffee capsules. Well yes, that product that you see as something practical, easy to prepare, is really a powerful environmental pollutant. In case you didn't know, Coffee capsules appeared for the first time in Spain in 2000.. Its popularity was such that, by 2017, the National Institute of Statistics (INE) included single doses in the list of the most consumed products. The consumption rates are not the most surprising thing here, because many of these consumers have no idea that manufacturers hide information about their content. Starting with the true sugar levels, inaccurate amounts of caffeine and its obvious negative impacts on the environment. On this occasion, Incapto Coffee, will be in charge of sharing interesting facts about the capsules. With the aim of promoting the consumption of a product as natural as freshly ground coffee. Yes, the same one that our parents and grandparents drink, which permeates that adorable smell throughout the place, and at the same time results in a vibrant and delicious cup. How many coffee capsules are produced per year? As a faithful follower of the second most consumed drink in the world. You must be aware that a total of 2.25 billion cups. It even beats tea. But we can assure you that you will be speechless when you find out that every minute 39 thousand capsules are produced around the world. Of which 13,500 and 29,000 are deposited in the trash. This gives a total of 20 billion single doses each year What a figure! In fact, some specialists claim that if they place one next to the other, they could go around the world 14 times! According to the cooperative bank Rabobank, sales of coffee pods increased by 26% in recent decades. Exceeding other preparation methods up to eight times. A study published by Kantar Worldpanel reveals that coffee capsules will displace ground and soluble coffee. What materials are they made of? The concern of environmentalists is not only due to its consumption. Well, the problem centers on the material with which they are made. It turns out that most of the coffee capsulesThey are made from aluminum and plastic.. They have a layer of aluminum, which is covered by an internal plastic film. Which is responsible for isolating the coffee. On the other hand, we can also find plastic and even paper capsules. The latter uses paper as a filter very similar to the one we use in traditional coffee makers. As you know, aluminum has been a topic of debate for many years. Even a specialist in the matter affirms that said material is not harmless. That is to say, it would not cause harm to the consumer when preparing or ingesting it. But the European Food Safety Authority (EFSA) He attributes the neurotoxic problems to excessive consumption. Simply put, aluminum is not carcinogenic. Regarding the exposure of aluminum in certain foods, we recommend this article or this other where is it urging governments to adopt legislative and regulatory measures to reduce health risks derived from exposure to metal ions released in food through contact with materials and articles containing aluminum, following the principles and guidelines established in the Technical Guide on Metals and Alloys used in products in contact with food, however, it is clarified that these recommendations do not hinder the implementation of more rigorous national measures However, a study by the University of Barcelona indicates that this class of products contains furan. A toxic organic compound that can form as a result of the Maillard reaction. This occurs during the heat treatment process of certain foods and beverages. What makes coffee capsules become carcinogenic if a person consumes them in excess. For example, if you drink a total of 20 cups a day, according to the opinion of several experts. We leave you some of the Studies in which it is stated that furan occurs naturally in coffee roasting, but preserved foods, such as coffee capsules prevent these volatile compounds from escaping, so that once the coffee is extracted by injection of water, the furans end up in the cup. - https://www.europarl.europa.eu/doceo/document/E-7-2011-004228_ES.html - https://www.sciencedirect.com/science/article/abs/pii/S0023643819310606?via%3Dihub - https://www.sciencedirect.com/science/article/abs/pii/S0308814621008128?via%3Dihub Can coffee capsules be recycled? Unfortunately, coffee pods can take up to 100 years to completely degrade. This is due to its aluminum and plastic-based material. In addition to not separating from its contents like the rest of conventional packaging. in them organic remains usually remain, which makes its possible recycling even more difficult. Another thing that makes these types of products a threat to the planet is due to incorrect recycling. Because most people don't have the time or interest to put empty capsules into the proper containers. The environmental impact that coffee capsules have is of such magnitude that even the creator of single-serve K-cups, John Sylvan, regrets his invention. On several occasions he has confessed that he stopped using them due to their high price. At the same time, it is also responsible for clarifying that coffee capsules are difficult to recycle and that it is a pure advertising strategy of the manufacturers to assure the public that it is possible. Are there biodegradable capsules? A solution to this environmental problem can go hand in hand with the manufacture of biodegradable capsules. Cafés Novell is one of the companies in charge of launching them on the market. Its pods are compatible with Nespresso coffee machines. Given the growing wave of awareness on the part of many consumers. This Catalan company aims to sell a total of 500,000 units per year. To the surprise of many, they can disintegrate in one to three months. The company also joined them Halo. Which was founded by a former Nespresso executive and, in view of the damage that this product has caused to the environment, they decided to offer 100% sustainable coffee capsules. An idea that arises after confirming that every year more than 20,000 million single doses end up being thrown into landfills. Halo biodegradable capsules take at least 90 days to completely disintegrate. Its philosophy as a coffee brand is to bring to the market something that is good for the planet. Although its appearance is not the most attractive. What materials do they use? In order for disintegration to occur, they opt for biodegradable plastic, with which each of the capsules are manufactured. We refer to the Ecovio, a material designed by the German company Basf, which is dedicated to the production of this type of products. These use a polyester called Ecoflex, as well as the PLA biopolymer, made with corn starch. The process is as follows: A recyclable paper completely covers the outside of the capsule. While inside there is biodegradable plastic. The structure is usually unified thanks to a compostable adhesive called EpotalEco, another of Basf's great creations.. This would avoid factors such as humidity, light and oxygen, which would be harmful to the product in the long run. In the case of other companies, they have decided to manufacture their bio-capsules with plant fibers. Whose origin is 100% sustainable. Which means that after six months they disintegrate through industrial compost. Myths and realities of biodegradable capsules There are many speculations surrounding biodegradable coffee capsules. Some have even asked themselves: Are they really good for the environment? Fortunately, Incapto Coffee, will be responsible for revealing certain data that will help you know a little more about this product. The first thing you should know is that organic single-dose doses are just a marketing strategy. Since, They are not entirely organic, which makes them unfavorable for the care of our planet. This is one of the main myths about them. A strong reality that destroys their sustainable image is that they are more and equally polluting than those made of aluminum and plastic.. Because? Everything points to its manufacturing process. It turns out that producing them requires a lot of energy both to make the material, to package the coffee, and to compost it. Do you remember that many companies claimed that they could disintegrate little by little? The truth is that this will not be possible if these products do not reach a plant specialized in composting. For this myth that most manufacturers make us believe to be true, the capsules must be treated so that this process is fulfilled. Now we ask ourselves: How many of these bio-capsules are not thrown into the garbage container? As you know, the main objective of Incapto Coffee, is to promote natural coffee. We believe it is time to make that reminder, because these single doses do not have the same quality as some freshly ground grains, including your flavor and aroma. What is certain is that the farce behind the biodegradable capsules came to light and has degraded before them. That is why, as a coffee brand and faithful promoters of environmental care, we invite humanity to avoid these types of products and opt for those that are natural and free of contaminants. What's behind coffee capsules? What nobody knows is that Most companies responsible for the sale of coffee pods apply what is known as “greenwashing.” In short, they are faithful to advertising strategies to clean up their image. For example, many of these brands claim to offer quality, natural and contaminant-free capsules. When the reality is that they are a strong threat to the planet and do not have the same properties as natural, freshly ground coffee. To explain it better, we take as an example the case of Nespresso, a company with an important position within the coffee industry, and at the same time, one of the main manufacturers of single-dose and capsule coffee machines and a market leader. But an advertising scam puts them between a rock and a hard place. According to this brand, they intend to put an end to these polluting materials, however, the opposite is true, they continue to give the world this very harmful product. The company, to defend itself and watch its back, states that over time the capsules can be recycled. An action that would be applied in each of the countries where they operate. Will it succeed? On the other hand, the actual caffeine content is another of the big pitfalls. A specialist in the matter verified that Nespresso coffee capsules, They differ significantly in the amount of caffeine. It was found that the larger they were, the higher the caffeine levels. That is why they recommend not being guided by the caffeine intensity content that this company places on each of the coffee capsule packaging. This could not only apply to Nespresso, but also to the rest of the commercial soluble coffee products. as with nutritional supplements. Source: 5 examples of greenwashing The lie about bioplastics

As you will see, the coffee is cooked three times. The first step begins from collection and storage. Secondly, we proceed to coffee roasting and finally there is the preparation. Although each of the stages plays an important role, roasting is the one that will define the preparation method and the quality of our cup. Coffee roasting is a physical-chemical procedure. Where the initial characteristics of the green beans are altered when producing other components. That is, the acidity, the balance of flavor and body, the latter will depend on the preferences of the roaster and of course, those of the client, In Incapto Coffee, before reaching the roasting or toasting stage, some samples are evaluated. We then select the coffee that we think will be liked by our clientele. Subsequently, we make a forecast and bring the bags to the company facilities. Incapto Coffee To avoid poor conservation, we opt for packaged or “gaipro” bags, which are special packaging that helps preserve these products for longer. Then they will be put inside a jute one. That being said, it's time to get down to business. In this article, you will be in charge of explaining in detail everything related to coffee roasting, from the types, characteristics and which ones best fit each preparation method. What is coffee roasting? As we have explained above, the coffee roasting, is one of the most important steps. It will even influence the final result of our drink. This without leaving aside the variety, origin, height, processing process, grinding, among others. Coffee roasting is based on apply heat to green beans. To do this, toasting machines are used, which are responsible for providing those shades that range from cinnamon to darker. Thanks to this process, organoleptic properties are developed, that is, the aroma or flavor. Qualities that make a cup much more vibrant. It should be noted that coffee roasting begins with drying the moisture of the bean, which is approximately 12%. Through this, pyrolysis reactions occur, which is the thermal decomposition of the raw material in the absence of oxygen. Something very common in heat and matter transfer processes. This gives rise to important physical changes in the grains. As well as the appearance of the substances responsible for the sensory qualities of coffee. During the procedure, the grains gain a total of 100% volume. While reducing between 12 and 20% of its weight. It also loses 10% of its caffeine. A decrease in its acids and a slight increase in fats is detected. Coffee roasting curves In the process of coffee roasting, two variables are handled, which are temperature and time. Thanks to these, you can achieve various types of roasting, using the same beans. In addition to graphing the curves of said procedure, this can tell us the qualities of our cup. It should be noted that, to make a roasting curve or profile, it is necessary to record the temperatures recorded at fixed time intervals. Until you get the final product. They will also need other data like: - Humidity percentage - Coffee variety - Density - Initial and final weight - Agstron scale number - Origin - Losses The roasting curves are specific instructions from the master roaster. As you will see, this practice seeks to transform green coffee into roasted coffee. The professional aims to find the quality and a particular precision of the brand. What does coffee roasting time influence? Roasting time ranges between 12 and 25 minutes. Something that will depend on the roaster, consumption habits in that country and even if the roast is single-varietal or blend. Another factor that will also be taken into account is whether the coffee will be used for hospitality or food. Experts warn that roasting at short notice is not advisable. Due to the speed of roasting, and the difficulty of controlling the process. Just as it is not advisable to subject the beans to longer periods of time in the roaster. Since, the volatile compounds would be lost. The reason is because the volatile compounds would disappear. The resulting grain has greater volume, fat content, acids, extracts and moisture. It also increases its extraction capacity, if it is used to produce soluble coffee. Coffee roasting levels Before getting into the matter, we want to highlight that the color of the roast continues to be a topic of debate. The beans once placed inside the roasting machine will change their green appearance. In short, it will adopt brown tones whose intensity (light or dark) will be defined by the master roaster. It should be noted that everything will depend on the preferences of each country, and even the palate of each consumer. Therefore, the degree of coffee roasting is generally classified into three types, which are: Light roast They are characterized by retaining more of the flavors of the grain. They provide a cup of coffee with notes floral and fruity. Within the Agtron scale it is between 75 and 95. If we talk about its tone, it tends to be cinnamon. Among its other organoleptic properties, light roasts, it has a low body, high acidity and there are no obvious roasted flavors. medium roast They are between 55 and 65 on the Agtron scale. Its shade is a regular brown. After spending a few minutes in the machine, the roast reaches this state. Being the favorite of specialty coffee sellers in the United States. This type of roast is often used to prepare espressos. It is because it has greater sweetness and body. There is also a balance in terms of acidity, aroma and complexity. dark roast On the Agtron scale they are between 25 and 42. As you spend more time in the roasting machine, the coffee begins to ring again. The oil begins to emerge. This state is called second crack. In relation to its organoleptic properties, it tends to be a little spicy. However, it loses complexity, but gains a more pronounced body. The aromas and flavors of roasting become much more evident. As if that were not enough, they can resemble chocolate and nuts. But if it is extra dark, the drink can become bitter. Which would prevent us from recognizing some of the inherent characteristics of the grain. How do we carry out the roasting process in Incapto Coffee? On any given manufacturing day, The first thing we do is preheat the toaster machine. Subsequently, we plan which coffees we have in roasted stock. Then we weigh the amount that will be placed in each toaster, in separate buckets, and multiply it by 1.2. The reason for this is because the beans lose between 15 and 20% of weight during roasting after evaporating a large part of the moisture. Depending on the type of coffee, we will use more or less quantity. For example, if we decide on the Brasil Fazendas, we place 21 kg, while the size or weight of each Sumatra load is 19 Kg. Now, once we have all the grains weighed, We will analyze the humidity and density. Both variables They will help us determine the roasting profile. That is, those coffees that have higher humidity will generally have to be subjected to high inlet temperatures or higher gas power, since they contain more water inside, which must evaporate. But if the opposite is the case, and the beans have little moisture, the flame power must be lower to toast it. https://youtu.be/wr_QCSNODaI Another parameter that we can change depending on the type of coffee is the speed of the drum. In short, they are the turns that will be made per minute. Involving the inlet temperature, air settings and flame power during roasting. We can also determine the tone of the beans throughout the roasting process. A decision that will influence the final result. In case you didn't know, Incapto Coffee, use an application called “cropster”. With it we can register information about each of the roasts that we are doing. On the other hand, we have three thermocouples located in three different places on the machine and connected to the computer. This is how we achieve collect time and temperature data, just like the roasting curve. What are thermocouples? It is about thermometers that collect the temperature of the machine. As we indicated above, Incapto coffee It has three of them, one in the position closest to the grain. It turns out to be very precise and with which we can guide ourselves perfectly when proceeding with the roasting. If the diameter is smaller than the rest, it will help you find the temperature reading quickly and reliably. It is also used to record the temperature inside the drum., which means it has less contact with the grains. This being additional information. After placing the toaster at the appropriate temperature, we proceed to toast the first batch. As in the small machine, Coffee is subjected to several phases during roasting. We start with dehydration, at this point, the moisture evaporates. From approximately 150°, we will begin to notice color changes, this is due to the Maillard reaction. From this moment is when the sugars of the coffee bean are transformed and caramelized. When they are at 190°, the first crack occurs, which is when the coffee makes its first expansion. The development time is what will define what we want to achieve with our coffee. In short, it is about the degree of roasting, whether we want it light or medium. We can even decide whether to highlight or reduce the acids, or simply whether it has more or less body. To be more brief with this topic, the first thing you should know is that During the roasting process, coffee goes through a series of physical changes.. Starting with weight loss (15 and 20%), an increase in volume (100 and 130%) and its color change, which goes from green to brown. Without overlooking the chemical changes, such as the transformation into coffee's own sugars and acids. In fact, they are responsible for more than 700 new aromatic compounds, responsible for the aromas and flavors of roasted coffee.

Before definitively buying our coffee, we must complete a first step. It is about the sample roast, which will help us say whether or not we want green coffee beans. With this we can evaluate its value and what type of roast should be used. That is why many experts recommend having a toaster machine where you will use the right amount. In order to play on a small scale, with certain parameters and get the maximum potential out of the coffee. If it weren't for a toasting machine, we would be taking unsafe steps when it comes to offering our clientele a good cup. This equipment is extremely necessary in every factory, because we are going to use it at various times for quality control. You're probably wondering right now: How am I going to find the best grain profile? What to do to avoid further losses? Or How to convince potential clients? Fortunately Incapto Coffee, knows exactly what you need, so we will help you obtain the necessary data and finally make a good purchase. How to do the sample roast? Before getting into the matter, it is important that you know that the roasting sample It is a simple procedure. Which begins by selecting a small amount of green beans. That said, below we will reveal all the steps to follow and be successful as a coffee manufacturer. Do quality control This would be the first stage that we must complete. Here we will be in charge of choosing the green coffee beans. It should be noted that, like wine, coffee has several types and as we have already seen, they can have many very different nuances of aroma and flavor. But how can we decide between one and the other? In the case of wine it is simpler, since they give you a bottle, you open it, taste it and then give your verdict. However, with coffee the matter works differently. Because you always have to buy green beans, let's say you still have to roast or cook them. When they finally offer it to you, the only real way to check its quality is to try it. Essentially, to select the best coffee we have to require a green sample between 300g and 500g. With this we could easily analyze whether or not it has any visible defects before roasting. Subsequently, we must toast it, organize a tasting and finally rigorously assess its organoleptic properties. That is, we are based on the protocol used by the Specialty Coffee Association (SCA) where we detect: aroma, flavor, balance, acidity, sweetness, to name a few. Select roasting profile For him sample roast, at least we must use 120 g. of green beans, to result in 100 g. of roasted coffee. Why do it this way? There are two reasons. The first is that when roasting coffee, the beans lose weight due to the moisture, which evaporates. Normally, it is between 15% and 20%, something that will depend on whether the degree of roasting is medium or darker. The second is that when applying the SCA protocol, we need to identify if in 100 g. of roasted coffee there is or is not a type of defect known as “quaker” or immature. Their most notable characteristic is that they have a much lighter color than the rest when they are toasted. In case in these 100 g. strain an immature bean, it would no longer be considered a specialty coffee. The Q grade is a little more forgiving, accepting up to three Quaker beans in the 100-gram roast sample. From four immature beans, it is classified as commercial coffee. It should be noted that it is extremely important to maintain the same roasting profile. Why is it so necessary? Well, they must be as similar as possible in terms of gas power, initial temperature, air flow and time. The purpose of this type of roasting is that when evaluating, it is sought that all the coffees are in the same conditions and at the same time, find their maximum potential. It's time to taste! The moment of truth has arrived. If you are organizing a tasting, whether for potential wholesale clients, consumers or to educate, our objective takes a turn once again. Each sample roast must highlight your best features. For example, roast the beans to highlight their characteristic acidity, or simply highlight their sweetness to the maximum. The objectives will probably vary a little, but what is certain is that everything will focus on one thing: roasting a small amount of green beans, to be subjected to evaluation and without generating losses. What is the sample roasting process like? Before starting to toast. We must verify that the machine has reached the appropriate temperature to later place the beans and begin the process. In the first minutes, the coffee is at high gas power so that the moisture in the grain evaporates. Once the color change occurs, the mailard reaction, a complex set of chemical reactions that brings about the production of melanoidins, which gives those shades between yellow and dark. This will go along with the caramelization of the coffee sugars. Next, we must begin to reduce the gas power gradually, until it is at the appropriate point. All this before you do the first crack (crack), which is when the grain opens and expands. From this moment, until we take out the coffee, will be the development time. roasting time If we want excellent results, we must be careful with the roasting time. It should last between 8 and 12 minutes. Now, the Agtron scale, which represents all the shades that coffee can have, will help us determine the degree of roasting. Simply put, the higher the number, the lighter the coffee will come out, but if it is lower, it will come out dark. For example, Agtron of 95 results in a light roast, but if it is 25 it will be dark. For the samples, on the one hand, the tone of the whole bean is analyzed, which should be approximately Agtron 58. The color of the ground coffee is also observed, which should be close to 63. A little lighter on the inside than on the outside. If it turns out that it is not within these values, at the time of tasting you could notice some defects in the roasting. Once our toasted and cold sample is ready, we must proceed to store it in an airtight jar until the moment of tasting. This cannot be earlier than 8 hours or more than 24 hours. Why should we use a small toaster? The reasons are because in them we can find the greatest potential in each type of coffee. All this during the second stage of quality control. That is why the team of experts at Incapto Coffee, has decided to use the huky. An incredible machine that you can adjust the same parameters that you apply in a larger one. They turn out to be very practical and easy to use. If you decide on this machine, you will have the privilege of checking how the coffee behaves with a high inlet temperature. Even to find out what flavors a type of coffee develops, lengthening the roasting, since this equipment does this function in a very practical way. Thanks to this toaster, we can do brief tests before doing it in the large machine. Don't forget that roasting profiles with large or small machines are completely different. However, you can get an idea of ​​what the final result would be like by using the machine for sample roasting. In Incapto Coffee, we are in charge of carrying out this type of procedure to offer our consumers and possible potential clients, a delicious and quality coffee. To learn more about the coffees we offer, do not hesitate to visit the product catalog on our website. Source: Roasting Coffee Samples: Data You Should Analyze

Coffee, that delicious drink. Able to provide us with energy before starting our day. It is also the perfect excuse to meet with our loved ones, at home or in that cafe that we like so much, and it is even the ingredient in delicious desserts, such as Tiramisu. A product so wonderful that we rarely ask ourselves: Where does my favorite coffee come from? Although you may not know it, this is one of the factors that determine the success of the drink. As you know, coffee is grown in tropical countries. Where the temperature and soil are appropriate for its cultivation to occur, as well as the botanical variety and the processing process. As if that were not enough, the drink will always have a different flavor depending on its place of origin. In case you didn't know Incapto Coffee, has within its product line, specialty coffee from countries such as Peru, Brazil, Colombia, Ethiopia, to name a few. That said, we will take care of revealing which are the largest coffee producers, telling a little about their history, marketing and other interesting data. What are the producing countries? Only ten major producers are added to this list. This coffee is recognized worldwide for offering a vibrant, aromatic and exquisite cup. Below we present the countries with the greatest presence in the coffee market. Peru Spanish migrants were responsible for introducing coffee to Peru, specifically in the Chanchamayo Valley. An industry that took small steps until the end of the 19th century, then, what was manufactured was marketed throughout the national territory and some exports were made to Chile. It was not until 1888, with the increase in international prices, when Peru became one of the largest coffee producers and began to export its merchandise to Chile, Germany and England. In 1930 the community of Chanchamayo was declared by the English as the most important in coffee production. Currently, agricultural coffee in Peru is the main export product along with asparagus. Another interesting fact is that the crop fields are located in the Inter-Andean Valleys and in the Eastern Cordillera of the Andes, bordering the Amazon Rainforest. What variety is grown in Peru? As you well know, altitude is one of the fundamental conditions to determine if it is a quality coffee, in this case the crops are 1600 meters above sea level, while 90% grows under shade. Regarding the botanical variety used by Peruvian coffee growers, they are Arabicas, of which the following stand out: -Typica -Pache -Caturra -Bourbon -Catimor These factors have given Peru the label of one of the best thanks to its high-altitude coffee. It occupies second place in the world as a producer and exporter, since each year it markets 4.3 million bags of organic coffee. We know that they offer quality beans and that is why Incapto Coffee has decided to add them to the list of products. Mexico At the end of the 18th century, the Mexican territory welcomed the first coffee beans, just before it achieved independence. The product entered through the port of Veracruz, settling here and later in Chiapas. Both states have the best environmental conditions for coffee production. Over time it spread to the provinces of Oaxaca, Puebla and Guerrero. Mexicans adopted coffee from the first moment, since they consider it an ancestral product, just like chocolate and corn. Although it is characterized as a producing country, it occupies number ten position, which is quite surprising for its coffee growers, who have been dedicating themselves to all kinds of cultivation techniques for decades. This has not been an impediment for Mexico to continue working hard to recover its coffee reputation, as well as the quality of its beans. This country produces a total of 4.5 million bags every year, which represents 1.7% of world coffee production. Uganda The climatic conditions are quite favorable for the coffee harvest, because its temperature ranges between 20 and 30°C throughout the year, an attribute that is thanks to Lake Victoria. Uganda has two rainy seasons that positively help the crop. Before the arrival of the Arabs to this country, coffee was already harvested. In fact, in the 19th century, Spanish explorers discovered a wild coffee plant of the Robusta variety, a strip that ran from West Africa to Lake Victoria. However, it was in the 20th century that the first Arabica coffee seeds arrived in Uganda, through the province of Entebbe, a region where the British government had its headquarters. From 1912 to the present, its Arabica coffee production comes from the fields located on the slopes of Mount Elgon, west of the Nile and the Rwenzori Mountains. Meanwhile, in the rest of the areas of Uganda, lower quality Robusta coffee is produced. However, this country is one of the largest producers of Robusta. Since, the commercialization of Arabica is much lower. Although its coffee plantations are very small, this country produces between 4.9 and 5.1 million bags annually, which is equivalent to 306 thousand tons of beans. India According to legend, a holy man named Baba Budam made a long and dangerous journey from Yemen to transport seven fertile coffee beans. This merchandise arrived in the province of Karnataka, in the Southwest of India, specifically in the community of Chikmagalur, which to this day continues to represent 65% of national production. The botanical variety produced in India is Robusta, but there are many coffee growers who have opted for high quality coffee. So they have grown Arabica beans and have begun to directly market microlots of specialty coffee to buyers. “Monsoon coffee” is another of the great treasures of India. These grains after being washed and dried. They are stored in large silos, which are left open at the top, so that the gusts of winds in the monsoon season can moisten them. This coffee can remain there for up to three years before being sold. On the other hand, its coffee is characterized by providing a sweet cup, with woody and earthy notes, little acidity as well as a heavy body. As if that were not enough, this country produces 5.2 and 5.8 million bags each year. This represents 3.6% of world production. An interesting fact about this is that 80% of this coffee is exported to Europe, the Middle East and Japan. Ethiopia It's the place where it all began. Yes, Ethiopia is the birthplace of the coffee tree. According to the legend. A sheep shepherd named Kaldí observed that his animals were much more active after having consumed a strange red fruit that was found in a small bush. The curious man, wanting to get to the bottom of all this, took these berries to a monk from an abbey. The Abbot did not observe anything strange about these fruits, but he decided to prepare an infusion. When he tried it, he discovered that it had an unpleasant taste. So he launched the infusion with everything and cherries, that's when the most surprising thing happens, because when the fruits came into contact with the embers, they expelled a delicious aroma similar to that of almonds. From that moment on, the coffee beans are roasted to result in the drink that has become so popular and brightens our days. As expected, Ethiopia produces a total of 7.6 million bags of coffee beans each year. As if that were not enough, it represents 4.46% of world production. Its Harrar and Sidamo regions are famous for offering quality coffee for its strong earthy flavor, lots of body, and a delicious aroma that ranges between intense and spicy with a chocolate nuance. In the catalog of Incapto Coffee could not miss an Ethiopian coffee: Honduras It is the fifth largest coffee producer in the world. A privileged position that displaces Ethiopia and India from the list, countries that until recently led this position. But what makes Honduran coffee stand out? It turns out that, with this magnificent product we can delight ourselves with a cup of light acidity and fruity aromas, this is due to the altitude at which its crops are located, an average of more than 1000 meters. In this country, 100% Arabica is planted, specifically its Typica and Bourbon varieties, the most popular varieties. Honduran coffee crops are grown under shade, a technique that keeps the environment safe, because it protects biodiversity by harboring insects, bats, as well as plants that favor the planting site. Another advantage is that chemicals such as insecticides are not used, since the coffee tree is responsible for protecting itself, biologically speaking, and staying safe. That is why, Incapto Coffee, has decided to have coffee from this country in its product catalog, to share with our clientele the pleasure of enjoying a delicious cup. It should be noted that Honduras' annual production is approximately 8.3 million bags. Indonesia The Dutch were responsible for introducing coffee to Jakarta, former Batavia, during the 17th century, but its consolidation occurred after the Second World War, on the 17,508 islands belonging to the largest archipelago in the world. Leaving aside the popular Kopi Luwak or Civet coffee, in this country the beans are divided into Arabica, Robusta and Liberica. Despite irregular production due to natural phenomena, the regions of Sumatra, Java and Sulawesi represent 80% of national crops. This country occupies the number four position as the largest coffee producer in the world. This is because they produce a total of 660 thousand tons each year, which is equivalent to 7.46%. Colombia As you know, this country is popular for its coffee. The variety they use is mild washed Arabica. It has an excellent climate and a long history in the coffee industry. Its production is located at 840 thousand tons per year, as if that were not enough, various ports count. These coffees are considered high quality. Several of them are in the category of origin coffees, if at any time you have the opportunity to prepare an exquisite cup with these beans, you will come across flavors that come from Sierra Nevada, Nariño, among others. Colombia is in third position as the producing country in terms of volume. However, it leads the first place as the top producer of washed mild Arabica coffee. Vietnam The French were in charge of bringing coffee, when Vietnam was known as French Indochina. Achieving the coffee empire that it is today only took 30 years, which turns out to be less time than the rest of the countries, and even ranks second as one of the large producers. Although the majority of coffee plantations are of the Robusta variety, a great effort is being made to introduce Arabica beans. Surprisingly, this country is one of the most important operations centers for Starbucks. Brazil In addition to being famous for its Carnivals and the catchy rhythm of samba, Brazil can also boast its title as the largest coffee producer in the world. It turns out that this country is responsible for producing a total of 2,594,100 tons each year. It may represent 30% of world production. But their varieties do not stand out for the quality they can add to the drink. Since, only 20% of the crops are of the Arabica variety, which is grown in the province of Minas Gerais, while 80% is Robusta and harvested in the state of Espíritu Santo. Coffee production in Vietnam and Brazil represents 50% of world exports. As you will see Incapto Coffee is characterized by being a brand that, in addition to promoting environmental care and being coffee fans, we reject the encapsulation of products, we are also responsible for offering specialties from all over the world and that suit all tastes. We invite you to enter the website of Incapto coffee and select the one of your preference. Source: The 10 largest coffee producers in the worldMexico

It is very common that we come across brands that claim to sell “the best coffee in the world”, but the truth is that it is a Marketing strategy with the purpose of attracting more customers and at the same time offering the product at a much more expensive level. Something we want to make very clear is that there is NO best coffee in the world. However, we can determine the quality of the drink by obtaining as much information about the product as: country of origin, botanical variety, traceability, what processing process was used, among others. You will find these details on the product packages. Incapto Coffee, since we like to keep our clients up to date. On the other hand, the harvest is another of the key pieces to enjoying a good cup, for example, if during that year the coffee growers were successful, they will be able to offer quality beans. But, this does not mean that they will suffer the same fate the following year, since any eventuality can occur that puts the crop at risk and the coffee turns out to be of lower quality. All of this will be evaluated in what is known as cup of excellence. Where every year coffee farmers from all over the world. They bring a part of their crops to be tasted. So that later, the name of the best coffee grown that year is revealed. Although Incapto Coffee Do not join that advertising campaign of many coffee brands, in which they claim to offer the best coffee, we prefer to bring to every corner a specialty product, exquisite and ideal to enjoy alone or in the company of your loved ones, and, above all, free of contaminants.What is “the cup of excellence” about? As we highlighted above, the Cup of Excellence It is one of the most prestigious recognitions in the industry. Where the best coffee produced in that country, during that particular year, is awarded. The requirements are so demanding that few cafes in the same location receive this award. This strict selection is carried out by a prominent group of national and international tasters, who must taste the coffee at least five times. Those coffees that receive a fairly high score will advance to the next round. Those who are winners will not only receive recognition, as their products will be sold to the highest bidder through an online auction. In the case of coffee growers, they will be known within the union as quality producers, a label that without a doubt all participants dream of having one day. The coffee plantation that wins will not stop receiving visits from roasters interested in purchasing quality beans to incorporate into their companies. Another positive point. It is that the Cup of Excellence, all the record auction prices return to the coffee grower. Since they are people who deserve it for their great work. Your quality of life and that of your family will improve 100%. Even though you don't win every year, the money collected will be invested in the coffee plantations and even in the education of family members, something that will definitely become a positive impact on your long-term economic livelihood. Why is the Cup of Excellence so important? It should be noted that there are very few coffees that have this quality. What really makes them so exclusive is that they have a perfect maturation, they were carefully harvested and have a sufficiently developed body and, at the same time, the cups prepared with these beans are characterized by that exquisite aroma and flavor that invites us to go for a second or third round. The excellence cup It serves as a bridge between producers and high-quality trade with the consumer, who becomes the icing on the cake since they are responsible for appreciating each flavor, smiling just by feeling its aroma, and of course, the hard work of the coffee grower. It is one of the few programs that aims to encourage training, education and empowerment of people, regardless of their race or economic status. As you will see, the coffees presented in this program have that vibrant and delicious flavor. Due to the lands where they were cultivated. These products are of artisanal origin. A characteristic that makes them unique and unmatched.The truth about Kopi LuwakSome classify it as best coffee in the world or the most expensive. But do you really know what the production process is? Kopi Luwak? The animal whose name is “civet” consumes the coffee beans and subsequently expels them semi-digested through feces. In view of the growing demand within the global market, civets bear the brunt. This mammal used to living in freedom in the past, whose feces full of coffee beans had to be collected. Now they spend their days locked up. Suffering in tiny cages where they are exploited. A situation that has already become common in the manufacture of Kopi Luwak. Previously, their diet was also balanced with other fruits and flowers. But after the strange popularity of Kopi Luwak. They force them to consume coffee beans for an entire month. That most cases are defective. As if that were not enough, this terrible diet causes nutritional deficiencies and the loss of their fur.Rejection of animal abuseThe deputy regional director of the NGO Wildlife Trade Monitoring Network (Traffic) to Southeast Asia, Chris Sheperd, in an interview for the BBC, warned about the situation and the high mortality rate about this species. PETA (People for the Ethical Treatment of Animals) has visited several farms in the Philippines and Indonesia, they learned that many civets are in captivity and sick. As well as signs of infections and stereotypies, because the animals used to frequently move their heads and turn around in their tiny cages. Unfortunately, civets have a dark future. And in China, they sell their “exotic” meat; in fact, they use its skin to make coats. Its fat to make a natural remedy in Sri Lanka. In France they use their glandular secretions for perfumes. While in India they use it to create a ceremonial oil. The illegal hunting of civets and other animals only has one purpose, to be commercialized. What few know is that this is a possible chain of contagion of wild animal viruses to humans. Warning that now regains strength due to the current situation that the world is experiencing, due to Covid-19. If treated in time, new epidemics could be avoided.Incapto committed to wildlifeIncapto Coffee, is a company committed to environmental care and against animal abuse, which is why we join the complaint of environmentalists regarding the terrible situation in which they keep wild civets to produce exotic coffee but of dubious quality. Every year hundreds of tourists travel to Indonesia to find out how true the preparation of Kopi Luwak is, and they even see the caged and unhappy civets with amusement. Specialists explain that once the beans pass through the civets' digestive system, the coffee loses much of its acidity and that exquisite flavor that only a cup made with a top-notch product usually provides. It is advisable to avoid these types of products that promote abuse and are less tasty.

Maybe you have specialty beans. Ready to place them in the coffee maker that you bought with so much enthusiasm or that was given to you on that special date. A recipe that does not fail to enjoy a delicious cup, but if everything is under control. Why doesn't the drink have that vibrant flavor that fascinates you so much? The reason could be due to the water quality, even if you don't believe it. Like coffee, the water It is the most important ingredient in the production of this drink, because it represents 98%. In short, if you use poor quality water, it is very likely that your cup will turn out to be tasteless and bitter. Another interesting fact is that it also obstructs extraction, produces unpleasant flavors, and even coffee makers can be affected. But since our duty is to help you. Incapto Coffee, will be in charge of giving you the necessary tools so that you can select the appropriate water and save your morning coffee. This same one that makes you collect pleasant moments in the company of your loved ones. Why should we be careful with water? At first glance it is just water, but what you don't know is that it is made up of something known as Total Dissolved Solids (TDS). They are minerals, tiny organisms, dissolved substances or additives. These can come from the soil, the treatment or simply from the water supply system, but the truth is that they will always be present in the liquid and in the blink of an eye they can affect the drink. Drinking water is not always 100% delicious. As some experts say, our coffee could be affected if the water contains any unusual flavor, which is why we must be very careful with this aspect. In case you didn't know, calcium, magnesium, chlorine and carbonate are very common compounds and can be the evildoers in this story, since they can cause a negative impact on the taste of the drink. A clear example is baking soda, although it is capable of controlling the acidity of the coffee, but if the wrong amount is used the drink will have no flavor and will be very flat. It is important that we keep in mind that the use of incorrect water will not only affect the flavor but also in the extraction, where the organoleptic properties of the coffee are positively achieved, making it more aromatic and delicious. Is it possible to get the right water? Fortunately Yes! For this the Specialty Coffee Association (SCA) shared a very simple guide to determine the water quality and not experiment with it when making our preparation. The water must meet the following requirements: water hardness This refers to the concentration of specific minerals in the water, which are: Calcium, magnesium, iron and manganese, and others in smaller quantities. To make this explanation much simpler, the hardness of water belongs to the TDS (Total Dissolved Solids). It should be noted that the greater the presence of each of these minerals, the harder the water will be, but if it is less, it will be softer. Extraction may be affected if the water is too soft or hard. This is why the SCA recommends “1-5 grams per gallon (gpg) or 17-85 mg/L, with a target of 3-4 gpg or 51-68 mg/L.” Calcium is the main component of lime, which suggests that the hardness of the water is the key to keeping the coffee maker in perfect condition. Total Dissolved Solids (TDS) This is responsible for measuring all the minerals, solids, metals or others, that have dissolved in the water. The concentration of minerals in the vital liquid completely influences the taste, something that can be negative or positive, and could even affect the extraction. Therefore, the SCA recommends a TDS that is “between 75-250 mg/L, with a target of 150.” pH levels This is another of the essential factors. We will explain it to you in the simplest way possible. Neutral water has a pH of 7.0, it will be alkaline if this value is higher and acidic if it is lower. The more neutral the water, the better. Because? It turns out that the SCA recommends using water with a pH of 6.5 to 7.5. Highly alkaline water can often result in flat coffee while also encouraging limescale buildup. You may be wondering how can I achieve this? It turns out that tap water varies depending on the region. While bottled water may have a higher consistency, however, not all brands have the same composition. What is true is that there is no perfect water composition that will produce consistent flavor extractions throughout roasted coffee. Thus, possibly, you will not get perfect water all the time, but don't worry since it is possible to improve its quality by following the SCA guidelines to the letter. Can poor quality water damage your coffee maker? Our cup of coffee is not the only one that could be affected by low quality water, unfortunately your machine would also be another victim. To avoid all this chaos, Incapto Coffee, invites you to be aware of the quality of the water you are using. That is, if you use a tap or a poorly filtered system, this will automatically destroy the coffee maker, and at the same time cause unpleasant flavors in the drink. Water rich in minerals or hard can cause particular damage. For example, as hot water evaporates, minerals remain in the machine; deposits, also called limescale, could affect its performance. Deposits can build up on the equipment's heating element, making it difficult to heat the water efficiently. As if that were not enough, lime (which is a component of calcium) is capable of clogging pipes, preventing the proper flow of water and steam. Source What You Need to Know about Water Quality

The system or process decaffeinated continues to generate mistrust among consumers. We might think that we have a caffeine-free product in our hands and falling asleep will not be a problem. But you should know that small residues of it remain in the beans, despite being subjected to decaffeination. Generally, these types of procedures are frowned upon due to the use of chemicals, however, only the water method is the only one we could trust. The clientele whose ages range from 18 to 24 years old, are the big consumers of decaffeinated coffee, a phenomenon that became noticeable in 2017, in Western Europe and Canada. In addition, these young people are also great consumers of specialty coffee. Experts in the field assure that there is a lot of misinformation about decaffeinated roasting, a procedure that is not at all simple and that a series of rules must be taken into account. Fortunately, Incapto Coffee, is ready to help and clarify doubts regarding everything related to the decaffeinated system, which we will be explaining shortly. What is caffeine? Caffeine is an exciting substance characteristic of coffee, which at the same time works as a natural insecticide for the coffee tree. It is a stimulant and at the same time an appetite suppressant. Some claim that it is one of the big reasons why many consume this popular drink. In fact, one of its most famous characteristics is that it is usually able to prevent sleep, which is why it is a favorite among students and people who work night shifts. Certain varieties of coffee contain more than others. For example, Robusta has 2 and 3.5% while Arabica is below with 0.9% and 1.5%. The latter is one of the most used beans when subjecting coffee to the decaffeination system. In case you didn't know, Caffeine is classified as the most consumed drug in the world. We can also find it in other beverages and foods, specifically tea and chocolate, however, is more related to coffee. https://youtu.be/qbTG9Ov9uEU Coffee is made up of more than a thousand chemical substances. In the case of caffeine, it is a methylxanthine. Xanthines are a derivative of nucleic acids. Despite being little known, Our body only produces one of them, which is uric acid. Although we are able to produce xanthines and uric acid, we are not able to synthesize caffeine. In short, xanthine methylation only occurs in plants. To explain it better, the Plants are responsible for producing the three most consumed methylxanthines. What are they? Caffeine, very present in coffee, cola and energy drinks. Theophylline from tea and theobromine from cocoa. According to the chemical definition, trimelthixanthine belongs to the family of alkaloids. Because it acts as a stimulant of the central nervous system, it can be obtained naturally and in smaller quantities in products such as tea, cocoa and chocolate. It is even added to soft drinks, stimulants and drugs. Origin of the decaffeination system It all goes back to 1820, when the chemical German Friedlieb Ferdinand Runge, discover caffeine. It is important to note that Runge did not use the process that led him to discover it, to proceed with the commercialization of decaffeinated coffee. Now, after this, various methods were developed to extract caffeine from coffee. Unfortunately, none of them turned out to be successful. Because they significantly changed the flavor of the drink, a process that was not used for a long time. For 1905, the German merchant Ludwig Roselius, was capable of extracting caffeine from coffee without altering its flavor. But how did he achieve it? Turns out, he soaked the grains and used a benzene solvent. But how did he do it? Turns out, he soaked the grains and used a benzene solvent. Being an effective method, Roselius He patented it and founded Kaffee HAG, a brand that became the main reference for decaffeinated coffee for many years. From this moment on, new decaffeination systems appeared with the purpose of controlling its flavor. With this, the consumer will be able to enjoy their cup of coffee, but without caffeine. Is decaffeinated coffee really good? Consuming decaffeinated coffee is not 100% healthy. That is why it is advisable to lean towards high-rise Arabica beans rather than a caffeine-free coffee subjected to any decaffeination system. In our product sheets you will find information related to the height of coffee cultivation. It should be noted that, 83% of our coffee is Arabica variety, that is, any of these are lower in caffeine unlike Robusta. As if that were not enough, decaffeination systems also cause the coffee to change color. But if the grains are subjected to the water process carried out by the Swiss Water company, they will look a uniform color but with shades darker than green brown traditional. Another characteristic has to do with the weight of the coffee, since it changes completely unlike natural beans. Decaffeinated ones are much lighter and less dense, because they no longer contain caffeine compounds, and this causes them to respond negatively to heat. What is decaffeination of coffee? This is a method that, despite completely eliminating caffeine, does not include any specific processing flavors. But the simple act of decaffeinating the beans would already be damaging their structure. Green coffee beans are subjected to this procedure. The decaffeination system aims to eliminate the caffeine content through industrial methods. With this, this alkaloid is excluded to a greater or lesser percentage, depending on the industrial procedure used, the organoleptic properties of the product could be maintained. However, the decaffeination system does not eliminate 100% caffeine. That is, these procedures only manage to exclude 97% of the caffeine in green coffee beans. What are the decaffeination processes or systems? Carry out the procedure decaffeinated, requires complying with a series of steps, which, believe it or not, will affect the flavor and aroma of the coffee to a greater or lesser extent. In some cases, chemicals are used that turn out to be more harmful unlike other processes that try to be less polluting and offer a slightly more natural option. As strong defenders of the environment, Incapto Coffee, recommends consuming less processed products and not taking away those properties that nature itself provides in them without any modification. We offer you the Swiss Water decaffeinated coffee beans, being a chemical-free and delicious product. That said, below we will detail the different decaffeination methods. Decaffeinated in water or Swiss Water In this method, caffeine is extracted. To achieve this, a saturated water-based solution and caffeine-free green coffee extract and finally the beans are dried. In fact, Swiss Water It ensures that its process is sustainable and has an organic certificate, because it does not include chemicals that could harm the quality of the product. Thanks to this process, the organoleptic properties of the coffee are preserved. That is, its nuances and aroma. Decaffeinated based on methylene chloride In this case, methylene chloride will be applied to comply with the solvent function and thus extract the caffeine. This has as purpose is to preserve as much as possible the original aroma and flavor of the coffee. Once the caffeine is extracted, the methylene chloride residues must be eliminated, ensuring that the remaining product is not harmful to health. Finally, the decaffeinated beans are allowed to dry. Decaffeinated with sugar cane or sugar cane For this procedure they use the Ethyl acetate made from fermented molasses extracted from sugar cane, as a solvent. As is well known, fermentation produces ethanol which combines with acetic acid, thus producing ethyl acetate which is then used to eliminate caffeine. Once this is finished, it is left to dry and decaffeinated. Pressure or CO2 decaffeination method The Carbon dioxide in a liquid or supercritical state is used to carry out this process.. First the beans must be moistened, then the coffee is subjected to a pressure of 275 atmospheres and CO2 is circulated between the beans. Carbon dioxide penetrates into the bean due to the high pressure and manages to completely dissolve the caffeine. CO2 is separated from the alkaloid using only water. Finally, it is dried decaffeinated. It is important to clarify that the quality of a cup of natural coffee will never be the same as that of a decaffeinated one, no matter how good the processes are. Who consumes the most decaffeinated coffee? As we indicated previously, caffeine-free coffee has become a favorite among the so-called millennial public. The National Coffee Association (NCA) published a report in 2017 detailing that young people of this generation (18 and 24 years old) in the United States lead the consumption statistics, representing 19%, while those between 25 and 39 years old, at that time occupied third place despite the fact that in 2016 they led the figures with 20%. More than a medical recommendation, the consumption of decaffeinated has become a selection, since the majority of those surveyed agreed to limit their coffee intake. We know that caffeine can cause side effects, such as increased blood pressure, insomnia, accelerated heart rate, dehydration and even anxiety, but there are healthier options with low levels of caffeine, such as high-altitude Arabica. That is why in Incapto Coffee, we never tire of looking for natural products free of chemical processes, that help with the conservation of the environment, let's make responsible consumption without decaffeination and without encapsulating ourselves! That is why we adjust to your needs and have the specialty that you were looking for, it is about Swiss Water Brazil Decaffeinated Blend Coffee, a natural product that you can find in the product catalog of Incapto Coffee. As strong defenders of the environment, Incapto Coffee, recommends consuming less processed products and not taking away those properties that nature itself provides in them without any modification. We offer our clientele Swiss Water decaffeinated, a chemical-free and delicious product.

As you know, not all coffees are the same. Starting with the green coffee. An incredible product, whose seed is found inside a fruit and its greenish color remains intact because it is unroasted. Before reaching our cups you must go through a series of procedures. Where the level of roasting and its defects are analyzed, thus determining the exceptionality of the beans. You're probably wondering how we know the quality of the beans before choosing them? The first thing to do is select the coffee and then analyze a sample. Here the physical and organoleptic characteristics will be evaluated. The benefits of green coffee are thought to come from chlorogenic acid, a chemical found on a larger scale in these unroasted beans. There is a wide variety of coffees and a range of prices. We can find coffees from 10 euros/Kg and others at 50 euros/Kg. But why this big difference in price between one and the other? Or how can those of us who regularly buy coffee assess the exact price of the product? Now, the first thing you should know is that 1 kg of roasted coffee is equivalent to the production of an entire year of a coffee bush or tree. Fortunately, Incapto Coffee, will give you all the tricks to learn more about everything about it green coffee, starting from basic concepts. What is green coffee? As we have highlighted above, green coffee is unroasted beans. It is one of the most popular products in the world. The tone of these grains is between green and blue, even up to brownish colors. This will depend on the origin, year of harvest and its conservation. By not undergoing the roasting process, these types of beans retain all their beneficial properties. Unlike the dark roasted coffee we are used to. The green coffee, is considered one of the healthiest natural drinks. Because they are consumed like any other ground coffee, with the only difference that these beans are not roasted before preparing it. If we talk about its aroma, it is another of the most outstanding characteristics. Because It is usually much more intense. While its flavor turns out to be more bitter than an espresso. This being one of the main reasons why more and more people declare themselves fans of this drink. How is green coffee analyzed? In Incapto Coffee, we focus on the rating system used by Specialty Coffee Association (SCA) for Arabica coffee. Which consists of studying a representative sample of green coffee, of about 350 g and another of roasted beans of 100 g. Next, we will detail, point by point, each of the qualities that we identify in this type of coffee. Color This visual evaluation works as a single reference for the buyer. However, this does not determine the quality of an Arabica coffee washed according to the SCA. But yes of its freshness. We can find shades such as yellowish, pale, bluish green or brown. Humidity At this point we ensure that the grains have a humidity greater than 10%. This means that the coffee is fresh. But if humidity levels are low, we would be looking at an old or poorly processed product. In fact, it must be less than 12% to generate fungi due to excess humidity. Grain size We must clarify that if the grain is larger or smaller, this will not determine the quality of the drink. But if it is of a homogeneous size, it will be very useful when toasting. It's as if we were cooking anything else. For example, if we are preparing potatoes with different cuts, some could be raw while others will burn. The same goes for green coffee beans. Defect classification How do we achieve it? To offer a quality product, in this case an excellent green coffee, we must determine certain defects. Now, when we find two defects in a grain, the one that has the greatest impact on the quality of the drink will prevail over the others. Coffee tasting is a very common technique to determine the quality of the product. In this case, at the time of tasting, the cup should have attributes in terms of fragrance-aroma, flavor, acidity, body and aftertaste. It is important to note that the coffee should not have a bad smell or taste. That is, each type of defect is counted individually. Grains with malformations are not considered defects. We will shortly explain which defects fall within category 1 and 2. Category 1 defects Within this group, each coffee bean could represent a defect. For example, black beans result in an earthy, fermented and moist drink. In fact, they run the risk of containing ochratoxins, a microtoxin produced by mold-type fungi. Could we avoid this kind of defects? Of course, to do this we must pick the ripe cherries and not just the overripe ones manually. If they have already been collected, we also have time to avoid it, just by doing a second classification. Either manually or mechanically, due to density, because they weigh less than the rest. Another defect that falls into category 1 is caused by the sour grains. Well, a cup prepared with this type of coffee provides a fermented or sour flavor. To prevent this, we can carry out the same procedure applied in the previous case, picking the cherries only at their optimal point of ripeness. As well as improving conditions and conservation during the pulping process. We can also include in this group the appearance of foreign matter in coffee. Between those stones, sticks or anything else. Something that makes it clear that the classification and cleaning stage was not carried out correctly. Category 2 defects Here we would be including defects that do not influence the flavor of our cup of coffee. Beans with this characteristic would be counted with a complete defect. For example, coffee beans that are broken do not negatively influence the flavor of the drink. That is why, every five grains count as a complete defect. On the other hand, category 2 also includes immature grains, which were harvested ahead of time. Those that are wrinkled mean that the plant lacked water, and can even add herbal nuances to our cup. Float beans offer hay or hollow flavors. The cause of this is because there was an error in conservation or during drying. This is what will really influence the ranking of the green coffee. At the same time it will have a direct relationship with the price. That is, if we have specialty coffee classification, which means that it cannot have category 1 defects. It also cannot have more than 5 full category 2 defects. It should not have quaker or immature grains, something that can be distinguished in the 100g toasted sample. If your preparation is Premium or commercial, the accepted complete defects will increase. That said, now you can understand why one type of coffee may have a higher price than others. All of this will depend on the number of defects they may have. Incapto Coffee, invites you to enjoy an exquisite cup with any of our specialties. So do not hesitate to visit our product catalog on our website and select the best option.

In an industry as competitive and led by men as the coffee industry. It has already been conquered by the intelligence, perseverance and thirst for entrepreneurship of many women, who are betting heavily on coffee production. Qualities it has Beatriz Mesas, the Q Grader Arabica in charge of quality control of Incapto Coffee. Who came to our ranks to promote top-notch and unencapsulated products. Our coffee expert comes from an entrepreneurial and fighting family. He will tell us details related to that special connection he has not only with coffee. But with the entire team behind the production, from coffee growers to customers. As if that were not enough, our Q Grader Arabica also reveals fascinating data about the cultivation of Arabica coffees in this interview. Incapto Coffee. From how to identify a good cup, and of course, clearing up doubts about what varieties of beans we should consider. Where does your passion for coffee come from? Well, in the beginning, more than a passion for coffee, it was a passion for entrepreneurship and learning within the family business. My parents have always been my example. They are from a small town in Granada. They began their career without resources in France picking strawberries, and their entrepreneurial and fighting spirit brought them to Catalonia where they bought a bar-restaurant. And over the years and with a lot of effort they continued to undertake and set up various companies. One of them was to buy a brand to sell coffee to the horeca sector. And from here my passion for coffee began. Could you tell us what that first contact with coffee was like? In 2010, I was studying in Barcelona. and At my university there was a cooperation program called SUD for volunteering in Central America. I signed up and asked that my project be related to coffee. So they assigned me to a cooperative in Guatemala where they worked with small coffee-growing villages. On that trip I still didn't know anything about coffee, only that it was black and bitter. It was the first time that I saw coffee plantations, that I was able to be with small coffee growers and that they taught me how to cup coffee. The truth is that I still say that it was one of the best experiences of my life. Do you have any academic training related to the coffee world? I have always really liked learning and I could say that every year I have taken a course related to coffee. Upon returning from Guatemala and having been in contact with the coffee at origin. andIt wasn't enough for me to just sell coffee, I wanted to know more and control the product from the origin. I discussed it with the family and since they are all “motivated” like me, we got to work. I started doing all the courses IE Cafe: “Green Coffee Analysis”, “Barista, Latte Art” and “Roasting Technology”. From there I have not stopped training. Every year we do recycling courses with Felix Galan from Coffee Cooking Studio. Felix certified me for SCA (Specialty Coffee Association) in “Intermediate Barista” and “Brewing”. And I have the certificate of “Q grader Arabica Taster” by the CQI (Coffee Quality Institute) already renovated. Why coffee and not another product like wine? Well, surely because life has taken us there. My family chose coffee and the truth is that it is an infinite world of knowledge. and With what I like to learn, I see no end to it. Besides, the good and bad thing about coffee is that it is cooked three times. The first in the plant, the second in the toaster and the third when preparing it. You have to form a team with the entire chain to be able to have a good coffee. And in my case, I love human relationships, so having to deal with the origin and who prepares it seems fascinating to me. How would you describe your connection with coffee? It's what gives meaning to my life. The way I add value by applying everything I have learned about coffee is by selecting coffees with soul. valuing the effort in the field. My purpose is to make it possible to revert part of the benefits to those who actually work the land. If we were aware of the entire process from when the coffee seed is planted until we can have a cup, we would care more about knowing what we are drinking, we would give it the value it really has. Last year in Costa Rica we had an idea with Minor Alfaro, creator of the Vandola. That with a little luck we will soon carry it out. It is about creating a project in which the coffee consumer during a week in Costa Rica will go through the entire process of harvesting, selection, roasting and preparation. At the end of the week you can have your own cup of coffee and you can put a price on your work. In this way we would like you, apart from enjoying a cup of coffee at home every day, to give value to the entire process. Knowing that for us €0.05 more per cup means that our effort is worthily rewarded in the field. What do you think is the key to success within this union? I don't know the key to the guild's success. It all depends on what each person understands by success. What I can say is that in the world of coffee everything depends and evolves. That is why there are many myths that are later proven to be false. Or that's why it seems like everyone knows a lot about coffee and if you dig deeper, we all still have a lot to learn. By that I mean that for me the most important thing in the world of coffee is constantly wanting to learn, you never know enough. And for me personally, what works very well for me is being very curious and asking a lot of questions. Furthermore, you have to experience everything for yourself, it is not enough if you have read it or been told it by an expert. How could we differentiate a good coffee from a lower quality one? The first thing is to have as much information as possible about that coffee. what variedandbotanical truth is, in which country it has been grown, in which region, cultivation height, processing method, degree of roasting, roasting date, etc. The most important thing is to buy it in grain. Although once toasted the defects are not so different, you will be able to see some if it is not ground. And then, when you already have all the information possible, you have to taste, try. That's the way to differentiate a good coffee from a poor quality one. What do you recommend: bean or capsule coffee? Always fresh coffee beans. Knowing the date on which it was roasted. Clear us of doubts: Arabica or Robusta? Which one do you stay with? Well, as I told you before, it depends. As a general rule always Arabic. I personally only consume 100% arabica coffee at home. But a good robusta can be better than an arabica of very poor quality and with many defective beans. Also, I know that specialty robusta coffees are appearing, but I haven't had the pleasure of trying any yet. For those of us who are not experts, in which countries are the main coffee crops grown? Coffee is grown in the Tropics for climatological reasons. The four countries with the highest production are Brazil, Vietnam, Colombia and Indonesia. In which countries are the coffee plantations you work with located? Incapto Coffee? For Incapto We have created a selection of 12 varieties of coffee. We wanted to have representation from all the continents where coffee is produced to be able to travel with the senses from home. That is why we can find African coffees from Rwanda, Burundi or Ethiopia. We have coffee from Sumatra, Indonesia or Colombia, Brazil, Peru, Mexico, Guatemala and Honduras. For you, what qualities should a good cup of coffee have? Well, it depends on the time of day I take it or what mood I'm in. I usually like my coffee to have acidity. Once a coffee grower from Puerto Rico told me that the acidity of coffee in English is called Brightness. That it's about putting coffee in your mouth and having it surprise you. That is to say, the acidity of the coffee is its personality. If a coffee has no personality it will be a simple, flat coffee. What I do know is what it doesn't have to have for me to like it. It is excessive bitterness, which is normally due to using robusta beans or because the degree of roasting be very high. I don't like the rancid taste either. Because the coffee is old or if the machinery in which the coffee is prepared is dirty. What makes the products stand out? Incapto Competitive coffee? Well, it depends on what products you compare them with. The concept of Incapto It is clear: “the coffee that does not allow itself to be encapsulated.” From there, what differentiates it from capsules is that it has a much better aroma and flavor. It does not contaminate the environment with each cup of coffee and the kg of coffee is more economical. Furthermore, to select the coffees we have taken two things into account. The first, the quality of the coffee. We wanted everyone to have scores above 80 SCA points. That is to say that it was specialty coffee and the second that they had the maximum traceability possible. With all the necessary information about where the product has passed. Before reaching your destination, which in this case would be Spain. There is only one type of coffee in our portfolio with less than 80 points. The reason is because we know that there are many people who are used to very bitter coffees. They take it with one or two packets of sugar. We believe that to get them interested in quality coffee, we first have to offer something similar to what they are used to. What is your favorite product? Incapto Coffee? It also depends on the time of day and whether I prefer it in filter or espresso. As an aside, I also have to say that I am a person who loves variety so I don't have any favorites. I like them all and I love to change. Monotony bores me. Do you consider that Incapto Coffee benefits sustainability in Spain? Yes thanks to Incapto We managed to reduce the consumption of capsules and their waste, I have to say that obviously yes. Incapto benefits sustainability on the Planet. We are aware that we also pollute with our activity, bringing coffee from the countries of origin. But if we start from the basis that we are all going to continue consuming coffee unless it is in the most responsible way possible. Why did you decide to join the movement? Incapto as Quality Manager? When Francesc, Quim and Xavi came to tell me about the project it was as if they were reading my mind. It fit me instantly. We have all had a relationship with capsules, either by being consumers or in my case by selling them. They are so practical, so comfortable and have been established in such a way in our lives. That we had them as a wonderful invention that makes our busy lives easier. Until you stop to think and realize that it is nonsense. To drink a coffee you are using 4 grams of coffee and between 2 and 3 grams of packaging material. And the recycling percentage of the capsules is very low. Not to mention that by taking something so everyday we are generating completely unnecessary waste. But we all understand that they are very convenient, so we had to find a real alternative to coffee in capsules. That's where the idea comes from Incapto, find and democratize a super-automatic machine. So that anyone at home can have a good coffee bean in a comfortable and simple way. Same as with capsule machines but much better and without unnecessary waste. So how could I not want to be part of the movement? Incapto. Without a doubt, we had a great interview with our Arabica Q Grader, Beatriz Mesas. Who, like the rest of the team Incapto Coffee fulfills the task of selecting a quality product with enthusiasm and professionalism. So that it can later reach every corner of Spain, as if that were not enough, it complies with the brand's philosophy of saying No! to capsule coffee. Remember that if you want any of our products, do not hesitate to visit our catalog on the website https://incapto.com/.

Start the day with an exquisite cup of coffee. Drinking it in the office or while chatting with friends is one of life's pleasures. However, there are certain aspects that every “coffee lover” should know. For example, everything related to roasting: What does it mean? What is the difference between natural, blend and roasted? And most importantly, why roasted coffee Is he loved and despised at the same time? There are many questions that Incapto Coffee, will help you answer and you will be able to explain like the good connoisseur that you are. Now, roasting is the starting point of a 100-point cup. This procedure begins with natural roasting, on which it will depend on the roaster to get the best out of each variety of beans. But doubt consumes us when we arrive at the supermarket. We ran into him natural, blend and roasted, that in the opinion of several experts, the latter should cease to exist. Torrefaction was necessary at a certain time, specifically in the 19th century. In Spain, the majority thinks that we are experts when it comes to coffee. But when push comes to shove, when regular drinkers of this drink take a brief questionnaire about it, the answers end up being incorrect. But if we look at the data, our country occupies the last position as a coffee consumer. In fact, it is one of the few places where roasted coffee is still sold. Perhaps right now you are wondering what is roasted coffee? This is the name given to those grains that, during the roasting process, have sugar added. Resulting in a sticky and shiny layer that completely covers the grain. In this article, Incapto Coffee, It will give you all the tools to differentiate each of these types of roasts. This is how to avoid consuming roasted coffee during these times. Origin of roasted coffee As we have pointed out above, it is one of the worst coffees in the world, according to great specialists. Everything indicates that its origin is in South America, specifically in the mining areas of Cuba. Where it was believed to add sugar to coffee beans. They considered that it would last longer, thanks to the caramelized layer that formed, avoiding oxidation and the loss of its organoleptic properties. In case you didn't know, the businessman and inventor José Gómez Tejedor was the one who was in charge of industrializing the process of roasting in Spain. This through the company Cafés La Estrella, with which he obtained a patent for 20 years. A novelty that arrived before the Civil War, but even today they continue to market this product. The postwar period brought a lot of poverty to Spain. A bitter situation that motivated the popularity of roasted coffee. Well, fewer natural grains were used and they compensated with sugar, because it was much cheaper. Impressively, roasting can contain up to 15% sugar. For example, if we put a glass with 100 grams of Arabica coffee, in one Robusta and another with roasted coffee. You will notice that if you use the latter you will not have the same amount as with the rest. Is roasted coffee beneficial? Not at all, apart from having a terrible flavor and damaging the quality of the natural grain. It can be harmful to health, especially for diabetic people. That theory of adding sugar to coffee beans for their preservation is no longer necessary. Thanks to technology, packaging has advanced significantly. In fact, there are some bags that prevent coffee oxidation. After including one-way valves, which allow the roasting gas to escape, at the same time preventing air from entering. For this reason, Incapto Coffee, does not stop recommending to its clientele to buy coffees with a recent roasting date. This will help it stay in excellent condition for several weeks, inside the unopened bag. If it's so bad, why is it still being marketed? Although at the time it was the ideal product, since the other roasting, conservation and marketing processes were rudimentary. Roasted coffee continues to be manufactured especially in countries like Brazil and Portugal. Because it turns out to be cheaper, according to data revealed by the IECafe Foundation. The variety they use for roasting production is poor quality Robusta beans. Possibly from old crops, not very digestible and in most cases, they turn out to be more economical unlike Arabicas. Surprisingly, there are people who prefer that characteristic flavor of roasted coffee, which is black and bitter. Roasting in Europe Spain occupies the list of consumers of low quality coffee. Culturally, we accustomed our palates to the strong taste of black coffee with burnt sugar around it. Many of these coffee growers may decide to offer this product. but Incapto Coffee, does not stop investing in raw materials of excellence. In order for our clientele to enjoy an exquisite cup either alone or in the company of their loved ones. In several countries of the European Union, the sale of roasted coffee is no longer legal. But why does Spain continue its commercialization? It is a question that lovers of this delicious drink continue to ask ourselves. How do I know if my favorite coffee shop sells Torrefacto coffee? We know that it is one of your great concerns. Not only because it is a low-quality drink, but because by consuming it we would be putting our health at risk. But as specialists in the matter, we will give you some tricks to identify it. One of the most obvious signs is that the cup has excess cream and the drink is very dark. While, if they opt for natural beans, specifically Arabica. The professional behind the bar in addition to knowing how to adjust the mill. It will give you an exquisite coffee with a magnificent hazelnut-colored cream. It's just a myth, when they tell us that coffee should have three fingers of dark cream. Once you add the two packets of sugar, this doesn't go away. Fake! So much cream activates our alarm signals, since we would be facing roasted coffee. The cream only maintains the aromas of the coffee below, one capita is more than enough. You can also look at the beans that are in the cafeteria's mill. If some coffee beans shine brighter than others, that means it has a percentage of roasting. What is the difference between natural, blended and roasted coffee? Coffee is not only a dark and bitter drink. A widespread idea that remains more relevant than ever. What is certain is that a factor as important as knowing how to differentiate between natural, blended or roasted roasting will make us better consumers. At the same time, they would not put our body at risk. That said, below we will share those relevant characteristics that make them completely different products. Naturally roasted coffee It is capable of providing a cup full of nuances. At the same time, it allows us to delight in each of its organoleptic properties, without these being disguised by strange flavors. Another reason why Incapto Coffee, recommends consuming natural roasting because They do not have extra ingredients. We can even consume it without sugar or milk. roasted coffee It is not as bitter as lemon. But, could leave your throat burning if you decide to drink it without at least having added about two tablespoons of sugar. It is for this reason that almost no one can stand its taste. During the roasting process, the sugar caramelizes and subsequently burns, creating a shell that surrounds the entire grain. This helps to prevent the grain from getting damaged too quickly. But the result of this will be a cup with a burnt taste. However, we cannot put all the blame on the roasting. Even if it is naturally roasted and has been poorly treated. Defective beans or the coffee maker is simply not used correctly, the result will be fatal. blend coffee You've probably heard blended coffee called, and varieties and different types of preparation come to mind. But what you don't know is that it is a combination of natural and roasted. As if that were not enough, they have come to consider it much more dangerous than roasted coffee itself. Unfortunately, in Spain, it is one of the market favorites. Depending on the area, we can find a variety of percentages, ranging from 80% natural and 20% roasted or 50% of each. Experts believe that even blended and roasted coffee should not be found in supermarkets. Because they do not provide the same level of quality as a cup made with a natural one. Source: Roasted coffee in Spain, a bad habit that we love and sells

Who doesn't like to drink a good cup of coffee? With which we can start our day or any occasion and enjoy that moment. Soft, sweet, bitter, intense, with milk, with ice, as a cocktail..., in a thousand ways. But do we really know how to maintain coffee freshness? An interesting question that does not usually cross our minds and that from now on we must pay close attention to. In case you didn't know, coffee oxidizes when it comes into contact with air. In short, we must consider several aspects to take advantage of the maximum exponent of quality in our coffee. Something that we can evaluate as follows: Unroasted green lasts 8 to 12 months. Roasting without grinding takes approximately one month, while grinding takes 15 minutes. It should be noted that, once the coffee is ground, there are more particles in contact with free air. This causes the exponential acceleration of its oxidation process. For example, after 24 hours of being ground, coffee has already lost 50% of its organoleptic properties (aroma and flavor). This does not mean that the drink will make you feel bad, but its quality will disappear. On the Internet we can find endless tips and recommendations to preserve the coffee freshness. Not all of them are true and instead of helping us, they can cause harm and the result would be a less vibrant drink. Fortunately, Incapto Coffee has all the answers. We will be in charge of guiding you from this moment on, so that you can store the coffee correctly, from home and of course, maintain its freshness. Why is it so important to keep coffee fresh?Each product has specific care in order to preserve its properties. For example, meat and chicken should be stored in the refrigerator to prevent spoilage. The same happens with cheese, while other products such as fruits, the ideal is to place them in a shady and cool place. As you will see, there are many tips that help with the preservation of our food. As the winner of the 2019 world cupping championship, Daniel Hobart, once pointed out, coffee has an expiration date. But this does not mean that it will make us sick, which is good and bad news at the same time. Because our health is probably not at risk but it is not advisable to consume an old product either. As you will see, it is a very delicate product that requires specific care. If we ignore it, that exquisite coffee that we are used to enjoying will lose its optimal quality. Resulting in a simple and less delicious cup. A typical coffee sign rusty and aged, we will see it just when preparing an espresso. Although even if we comply with all the parameters, the cream will come out white and not with that caramelized tone. It is necessary to highlight that coffee is a food that, like the rest. It reacts negatively with the simple act of being exposed to the outdoors, making it stale and uninviting as the days go by. What should I do to preserve it correctly? Since Incapto Coffee, we invite you to comply with the following recommendations. In order to keep intact the coffee freshness, correctly and from the comfort of your home. Store your coffee in the right place As we have highlighted previously, storing the product in the ideal place is the key to preserving each of its properties. Because factors such as light, humidity and heat cause coffee to go rancid quickly. That is why our experts invite you to save it somewhere cool, dark and dry. You're probably wondering: Where should I put it? We recommend that you put it in a closet or pantry if you have one. Ensure that these places are far enough away from a heat source, for example, an oven. It is also essential to keep it away from spices or any other products with a strong smell. In case you didn't know, coffee is hygroscopic, that is, it usually absorbs everything in its environment, including humidity, aromas and oxygen. The packaging When you are going to choose a coffee, it is important to look at which bag it was packaged with. Incapto Coffee, considers that the best option is to select a valve container. Which causes the gas, typical of roasted coffee, to come out and no air to enter to prevent oxidation. If the bag does not have a valve, there is a good chance that the packaging has a small hole somewhere. Where gas will come out and at the same time oxygen will enter. Avoid exposure to oxygen Once the coffee package is already opened, try to store it in an airtight container to prevent air from entering. This would prevent it from going rancid for longer. If the package the coffee comes in has an airtight seal, it will be of great help. Otherwise, it is advisable to store it in another container where the product is not at risk. Try to expel all the air from the bag. Either in its original packaging or a new one, so that as little oxygen as possible remains inside and does not cause damage. Incapto Coffee, does not stop at demonstrating its commitment to the environment and the correct conservation of coffee. That is why we take care of packaging each of our specialties in bags that have the necessary layers without aluminum. Helping to keep the product at its optimal point, but at the same time not being a problem when recycling them. Our objective is not to support the deterioration of the planet, for that reason we do not use 250g packages, but only 500g and 1000g. If you prefer a 1kg container, each cup of coffee you make will be cheaper. This would significantly reduce the waste you previously generated. Other recommendations to take into account could be to vacuum pack the coffee. A procedure that can be done with a special machine that is responsible for extracting all the air, leaving a little or absolutely nothing. In fact, you can opt for vacuum packaging that is available in online stores. Grind a small amount of coffee! Keep the coffee freshness, it is our responsibility, and it all starts from the moment of purchase. Experts in the field recommend that lovers of this drink buy only the right amount. That is, only the one that you will use for at least a week. Since most people usually buy large bags, which means that fresh coffee will remain unused for longer. But it is usually difficult to get small packs, don't worry! The solution is to grind your own coffee. A method that you can do quickly and easily with the super automatic coffee maker of Incapto Coffee, which you can find in our product catalog. Knowing the roasting date is important When buying coffee, we must check when the roasting was done, you will surely ask yourself, what does this have to do with it? It turns out that it is the key piece for keep it much fresher from home and consume a quality drink. Once the product is subjected to this procedure, various gases appear, including carbon dioxide, in the internal part of the grain. That is why it is advisable to let the coffee rest for four to seven days so that it degasses. For example, if you want something of quality and for immediate consumption, you can buy a coffee that has been roasted between 8 and 21 days. Specialists assure that we can consume and enjoy the most of coffee freshness even up to a month after the roasting date. This does not mean that after this time you will not be able to consume it, on the contrary, if it is possible. With the only difference that it will not be a quality cup. In Incapto Coffee, we roast coffee every Monday so that our clientele can enjoy a fresh, quality product. Don't store it in the refrigerator! If you are one of those who usually keeps coffee in the refrigerator to “keep it fresh” You are making a very serious mistake. This will act like baking soda, so it will absorb all the odors from everything around it. So if you want to enjoy a delicious cup, without unknown flavors, avoid this. But if you put it in the refrigerator, you will have to remove the air from inside the packaging. Otherwise, your cup of coffee will taste like shrimp, meat, chicken or any other food you store there. Source: perfectdailygrin.com/is

We would be lying if we say that the quality of a good cup of coffee will only depend on the brand of the product, when in reality its classification by species is one of the key pieces of success. Only four plants are of greatest interest, but the first two on the list are the big favorites, well yes, we are talking about grains. Arabica and Robusta. Although there are around 60 types of coffee, experts have always favored these two varieties of beans thanks to their significant contributions (flavor, balance, aroma, among others) to the second most consumed beverage in the world, in fact both represent 98% of global production. Although at first glance, Arabica and Robusta have similar appearances, in this article you will be able to differentiate them and even know in which parts of the world they are grown and other characteristics. Arabica Coffee and Robusta Coffee Botanically speaking, grains Arabica and Robusta They are family, but when they reach the cup they are completely different, specifically in their physical aspects, cultivation and of course, in their flavor. For example, when we talk about a medium roast, in the case of Robusta it has accentuated notes where pepper, rubber and wood spices are perceived, at the same time they are fragrant and aromatic. While in the case of Arabicas, their aromatic notes are much more complex because they are floral, fruity and are much sweeter. Another differentiating aspect is that the acidic notes with a wide variety of nuances are typical of Arabica coffee, to make it easier to understand, they can have a slight red grape flavor until you can perceive that intensity typical of citrus or berries, all this thanks to its high sugar content. Credit Ivan B. It is important to highlight that chromosomes are the genetic load, what color we have eyes, hair... for example, human beings have 23 pairs that give a total of 46. But what does this have to do with both grains? It turns out that Arabica has 44 chromosomes, thus surpassing Robusta which only contains 22. This means that Arabica is much more complex, it will have many more aromas and flavors because it has twice as much information. Arabica Coffee This coffee bean, also known as Arabica, is characterized by being the most sensitive to humidity and heat, its growth occurs at altitudes ranging from 800 to 2,200 meters, at temperatures between 15° and 25° C, which is why its cultivation occurs in areas such as Asia, South America, Central America and East Africa. Arabica, whose origins come from the mountainous areas of Ethiopia (birthplace of coffee) is one of the varieties most appreciated by consumers and even to the surprise of many, it represents the 75% of world production within the industry. Other things that make it stand out are its nuances and diverse flavors, which range from sweet, less bitter, with a slight fruity touch and even a little chocolatey, turning the drink into something more pleasant for any palate. Regarding your caffeine content, it has around 0.9 and 1.5% That is, it has half of what Robusta coffee beans provide. When identifying your physical appearance, the Arabica bean has the following characteristics: - It's thin - Elongated and with a curved incision - Raw grain is up to 1.5 cm long - Greenish tone and even with blue nuances before being toasted When we talk about its cream, it is inevitable to notice that it is very elastic, has a high amount of sugar, fats and proteins. Preparing Arabica coffee is complicated, that is why, Incapto Coffee tea makes it easy with the super automatic machine. Arabica Bean Varieties Being a family and having the same genetic load does not make them exactly the same, for example, apples, although they are the same fruit, their flavor and physical appearance will always vary, this also happens with coffee. Specifically with the Arabica bean, although it has countless varieties, even with their own names spread throughout the world, most grow, look and taste completely different. This, which is known as the coffee family tree, It is an interesting project where everything related to varieties is explained in depth to coffee growers. As we highlighted above, Arabica coffee has countless speciesHowever, the most popular are: Typica, Bourbon, Mocha and Java. The construction of the coffee family tree was not and is not a simple task, but it is an excellent resource that to this day its researchers Ian Fretheim and Andy Reiland, members of Café Imports, continue to add information that fits like a glove to anyone involved in the coffee industry. Robusta Coffee The Robusta grain, also known as Coffee Canephora, was discovered in what was the Belgian Congo back in the year 1800 AD. Regarding its quality, this is not one of the big favorites. We can find its main crop fields in Africa, Indonesia, Asia and Brazil, since they are areas of lowlands and where the high temperatures, which exceed 30 °C. As for your flavor, this is characterized by being earthy, similar to wood and very intense. It is also very characteristic for being very bitter and have a lot of body. Others features dominant of Robusta beans are: - They have a higher caffeine content that is between 2 and 3.5% - Its grains are round with an almost straight incision - They are more economical - More resistant to pests and diseases due to the amount of caffeine, the latter works as a natural insecticide for the plant. Because robusta is grown at lower altitudes in tropical climates, there are many more insects than at higher altitudes where arabica is grown. That's why they have to generate more caffeine! On the other hand, Robusta beans, in addition to being used to prepare instant coffee, are also very easy to grow, which is something beneficial for farmers. They are trees with higher yields. Sources: Sommelier CourseCatieNatura | coffee stationWorld Coffee Research

Becoming professional within the coffee world implies knowing certain relevant aspects, starting with Specialty Coffee Association (SCA), a non-profit association that is responsible for supporting and providing knowledge from coffee growers to baristas and coffee lovers in general from around the world. Thanks to its events, world championships and its research department, it has managed to promote information about the specialty coffee, as well as the care and quality of this very popular drink. Stimulating the coffee community with everything related to coffee is one of the main objectives of this organization, but how do they make it a reality? Very simple, through programs such as: coffee skills Coffee sustainability coffee technician For those who are interested in diving into this adventure, the SCA recommends starting at an initiation level so that the beginner can become familiar with the subject. What makes SCA stand out? Its creation occurred in 2017, following a merger between other foundations that are the Specialty Coffee Association of Europe (SCAE) and the Specialty Coffee Association of America (SCAA), since that moment they have demonstrated their commitment to all stages of coffee and the promotion of specialty coffee. The Specialty Coffee Association (SCA) is an organization dedicated to educating about coffee, and they divide it into different modules, which can be selected according to the needs of the applicant. To obtain the desired diploma, a total of 100 points must be accumulated. Another thing that makes it more interesting is that its certificate is recognized in more than 100 countries, where they consider that everyone who graduates from there is highly qualified, even these profiles arouse the interest of employers from all over the world. Belonging to this community brings with it numerous benefits where interacting with other coffee lovers, access to events and fairs and promoting brands are just some of them. How does the SCA consider specialty coffee to be? Something that the Specialty Coffee Association is clear about is that promoting specialty coffee is one of its strengths, which is why they share with the world the importance of this product within the market and how to know how to differentiate it from a commercial one. For the SCA to consider it to be “specialty”, the beans go through a rigorous process where the following is evaluated: -Collection: This must be done by hand to identify which fruits are in good condition. If the cherry is unripe or overripe the aroma and flavor will be influenced by this. -Discard: Although the berries have already gone through a verification process, they are once again subjected to another quality control in order to observe if they have any first degree defects and should be excluded. -Roasting and preparation: The evaluation of the product continues until its last stage, when it finally reaches the cup. What will define whether it is a specialty coffee or not will be determined by its score based on several attributes. The “Q-Grader certification”, is a certificate granted by the CQI (Coffee Quality Institute) that uses the SCA cupping protocol. A certified Q Grader cupper will be in charge of carrying out the cupping and evaluating the coffee. The attributes it takes into account are: fragrance/aroma, flavor, residual flavor, acidity, body, balance, sweetness, uniformity of the cup, among other attributes. Regarding the score, it must be more than 80 out of 100 to be considered specialty coffee. On the other hand, the score will be influenced by these aspects: -The grains must not have any first degree defective grains when analyzing the green sample. First degree defects are those that affect the flavor of the cup, such as immature beans, black beans, among others. And if any defect is found when tasting, it penalizes the score of that coffee sample. - The green sample may have a maximum of five second-degree defects, such as split, broken, wrinkled grains, among others. -The humidity of the grains must be less than 0.70 aw. How to do a tasting under the SCA protocol? Now, let's proceed to carry out our own coffee tasting. After analyzing our green beans, and subsequently roasting them in our sampling machines less than 24 hours ago. So to comply with the SCA protocol, to the letter we must prepare five cups of each type of coffee we want to taste. You will surely be wondering why so many? It turns out that in this way we can observe the consistency of the drink. For example, if all five cups taste and smell the same, it means that the coffee is clean and without defects. On the other hand, having these five cups, the probability of identifying if it is a coffee with a possible defect is greater. Because, it is possible for one of those grains to fall into any of them. However, this can also be very good. Because if you only make one cup and a defective bean sneaks in, you will give that coffee a bad rating. Well, you will think that it was poorly processed or that it is a low quality product. In case it is an exceptional coffee, and only one of the five cups is defective, the penalty will only be for that small fault, but this does not mean that it is a bad coffee. It should be noted that, for these cases and depending on the price we are willing to pay, we can request that the coffee be checked again to eliminate any defective beans that were sneaked in. We can also inform the coffee grower, so that in the future these risks are not run and the price can improve because they would be offering a quality product. In the end, these five cups make us reflect that we must be aware of the great effort it takes for those small coffee growers to leave the coffee completely clean. Since, in this last phase the process is done manually, in most cases. In one morning you can only review 3 kg of coffee. What is the recommended amount? We know that we need five cups, but now our question will be: The quantity. According to the SCA protocol, 8.25 g of coffee is needed for every 250 ml of water. At this stage it is advisable to weigh the grains and grind them separately. If we grind everything together, and there are some defective ones, we would be damaging all the cups. It is important that you take into account that the samples must be ground just before tasting. Nor should 15 minutes have passed from the time it is ground until the water is added. In the blink of an eye, the olfactory particles disappear. Once it has been ground, it should be covered immediately. Another point that we must consider is that the cups must have the same conditions. Related to the degree of roasting and quantity of coffee. As well as the temperature and amount of water, so that it is as fair as possible when making comparisons. For example, if we opt for high temperatures, olfactory notes appear that fade as the drink cools. If we add a little colder water to an exceptional coffee and try it when it is already warm, we will not have lost those nuances and it will be scored a little lower than it really deserves. After we have everything ground, we can grab our tasting sheet and start evaluating each attribute. The first thing we should do is take a look at the roast. Because, if the roasting grain is higher or the other way around, very clearly, we have to take it into account when evaluating. Since this influences the flavor. dry fragrance Having reviewed the previous points, now we focus on the dry fragrance. For those who don't know, it's about smelling before pouring the water. While the aroma is when we add water. When throwing away all the water, it is essential to fill all the cups equally and try to keep the temperature at approximately 93° in all of them. We let it infuse for about three minutes and then we smell it. Before five minutes have passed, we proceed to break the crust, detecting the aromas that remained underneath. From this point, we must include the olfactory properties. If they are complex coffees and very high quality, enzymatic notes predominate, in short, aromas of flowers and fruits. But if they are coffees whose quality is medium high, the olfactory qualities that we will detect will belong to the family of caramelization of sugars, such as vanilla, nuts and cocoa. While those that are basic, the aromas of cedar and wood will predominate, it will only smell like roasted coffee. Flavor and aftertaste When we taste a cup of coffee we always try to evaluate certain attributes, applying the SCA protocol. The experts of Incapto Coffee, they agree that the first time they try coffee, they analyze its flavor and aftertaste. This is because the hotter it is, the better these attributes will be perceived. Here we can also take into account qualitative nuances of fruits or nuts. As for the aftertaste, it would be that same flavor, which can last a longer or shorter time in your mouth. Acidity, body and balance In the second round, our experts evaluate acidity, body and balance, just like the SCA does. As we have explained in several videos on our YouTube channel, acidity is what is known as the personality of coffee. In English it means brightness, which according to a coffee farmer this is the brightness of that coffee that motivates you to take that first sip and surprise you. That is why those coffees whose acidity scores are high are considered to be of higher quality. If we refer to the body, the texture of the coffee is analyzed here. That is, that feeling of the drink in your mouth. While balance or balance, as it is also known, is scored by thinking about how all the attributes fit together at the same time. Third round What is evaluated? Well, here we are going to perceive these qualities as sweetness, uniformity and cleanliness. If any of the cups have certain defects with any of these, they will be highlighted in the boxes that the taster has. Penalties will be imposed depending on whether it is a slight defect if it is very noticeable. Because it has a defective grain, it is very difficult for that cup to have a score of 80 points and be special. That's why we recommend using five cups of each type of coffee. The taster scoring box is the last step. Here the professional will be in charge of giving his opinion on the other attributes. It must be objective. The attributes of the cup will have to be rated with an 8. We hope that this virtual tasting has been useful to you. Now you will know how to apply the SCA protocol and the methods we apply to evaluate our products. What is specialty coffee? Its productive stage is considered an art. A work that achieves great results by including people who aim for maximum quality, a work that begins in the cultivation areas and ends up delighting the most demanding palates. For a coffee to be a specialty, its harvest must be 100% sustainable, thus achieving the perfect cup in terms of aroma and flavor. If we talk about its harvest, it is taken into account: - Temperature - Humidity - Height - Shadow Another fascinating fact about this exclusive product is that the seed can be grown once or twice a year depending on the variations of the coffee tree and the areas, and when the fruits are ready they will be harvested manually and carefully. The success of the product will be thanks to the coffee grower, and will even give him more value to quality and not quantity. We can't leave out toasters either, why? Because it is the second stage in which the coffee is cooked. Experience at this point is very important to develop coffee and be able to get the most out of the coffee grower's work. The third stage in which coffee is cooked is when it is prepared, either by a qualified barista or by the end user if they prepare it themselves at home. In both cases, you must have certain basic knowledge to be able to prepare an excellent cup. Specialty vs. commercial coffee Each palate probably has different tastes, but there is nothing that equals the specialty coffeeAs we noted above, it is an exclusive product whose score exceeds 80 points, unlike the commercial one, which may include defective beans and is not as rigorous with quality throughout the process. Differentiating specialty from commercial is very simple. Some concepts to know are: - Low quality Robusta variety coffee is used for commercial purposes. - The degree of ripeness is not taken into account during harvesting; machines are used to collect the coffee and it is not done manually. - It is easy for us to be offered old vintages that have already lost organoleptic qualities. - The degrees of toasting are usually higher to cover possible defects. - Basic information to know the quality of the coffee is not reflected on the coffee label, such as the origin of the bean, roasting date, name of the farm, the height of cultivation or the variety. - Commercial coffee is usually roasted in large quantities. - It is usually the coffee that we will find in supermarkets or in hospitality that does not aim to offer high quality product to its customers. While with specialty coffee it has a whole history and it is much easier if they can provide you with the following information on the package: - They are normally of the Arabica variety, although in recent years you can also find high-quality Robusta coffees. - The roaster informs us of the roasting date since it is very important to know how fresh the coffee we are going to consume is. - We can know the cultivation height, the processing process that has been used, the farm and the botanical variety. - It has no defects that could affect the taste of the cup. - It is evaluated by certified Q Grader tasters. - It has complexity of aromas and flavors, it is not just black and bitter. Even the first time we try very complex specialty coffees, they may seem strange to us until our palate gets used to it and no longer wants to try other types of coffees. - In specialty coffees with high scores, it is common for the acidity of the coffee to also be high. For coffee lovers, balanced acidity is the personality of that coffee, without acidity it will be a flatter, more basic coffee. - Coffee farmers can prepare microlots with their higher quality coffee and can sell it at higher prices, thus being able to dignify their great work. That being said, you won't look at the coffee you drink every day the same way anymore. In Incapto Coffee, we offer you a wide variety of coffees so that every day you can enjoy this great little pleasure with the flavor and aroma that you like the most. Source: perfectdailygrind.com | Concafe.es

To be able to enjoy the great little pleasure of having a good cup of coffee, you have to keep in mind that there are countless factors that can directly affect the flavor of the final drink. From the selection of the seed to the preparation of the drink, including roasting, there are many small steps that we will have to take care of if we want to have an exquisite coffee that awakens our senses. Incapto Coffee, divides these factors into three stages. That is why we say that the coffee “is cooked” or transformed in each of these phases. So all of us who participate in any of them must be aware that we are responsible for the final flavor of the drink. Coffee growers and logistics providers are responsible for the first stage related to raw materials. Roasters are responsible for the second stage: Roasting. Finally, you, as a consumer, are responsible for the third stage: Preparation. We have to do this work as a team, since if there is any failure in any of the phases, it will be noticeable when we drink our cup of coffee.First Stage: Coffee, the raw materialThe coffee tree must be planted and cared for with care in what is known as nurseries, for approximately 3 or 4 months, and then be transferred to the cultivation field where they will finish their process. During the first year, fruits will be obtained, however, these cannot yet be marketed. The future of the harvest will depend 100% on the botanical variety that the coffee grower adopts.The total maturation of coffee, is reached between three and five years after being planted, once this time has passed, marketing can begin. A curious fact about coffee flowering is that in addition to having a short time, it is a gardenia family and when it sprouts it gives off a magnificent smell. After about four days, the flower begins to fall and that is when the grains finally begin to be seen.Those greenish fruits that we see on coffee bushes change their color to a reddish hue. When they are completely ripe and are called cherries, they can sometimes look a little yellowish but this depends on their botanical variety.Inside the coffee cherries we can find two beans, these are covered by several layers of skin which are:-The silver one-The parchment-The exterior of the cherryIt should be noted that there are 60 species of plants so the grain size will depend on this. The coffee tree can have a long life of approximately 50 years, in fact it is capable of producing between 800 and 1200g of green coffee annually.Care that provides quality coffeeAs the faithful consumer of this natural drink, you should know that the process it goes through before reaching your cup requires many methods, especially the demanding care to which the crop fields are subjected.You're probably wondering: how much should farmers do? These people have the responsibility of locating the plant in an area where it receives sufficient light and with an ideal temperature that would be between 24 and 29 degrees.Tropical countries whose lands and climate are suitable for cultivation they are:-Latin America: Brazil, Colombia, El Salvador, Ecuador, Costa Rica, Jamaica, Nicaragua, Peru, Panama, where washed Arabica coffee and a small portion of Robusta are mainly produced specifically in Guatemala.- Africa: On this continent, the cultivation of robusta coffee is more common, primarily in Angola, Ivory Coast, Uganda, Cameroon, while Arabica flourishes in the lands of Mozambique, Ethiopia, Kenya, Tanzania and Zambia.-Asia: It is another potential producer of Arabica and Robusta coffee, especially in the countries Vietnam, Sumatra, Indonesia, India, Laos, Sri Lanka, Cambodia, New Guinea.Collection methodsThe season is once again in charge of saying when the fruits that are only ripe will be picked. A process carried out manually and meticulously, which would help at the same time prevent damage to the other berries.In some cases they apply what is known as scraping, a procedure that consists of taking all the cherries from the coffee tree regardless of their state of maturity, and then carrying out a careful selection.After the grains have been previously reviewed, they are subjected to the processing method which is classified as follows:-Wet (Gentle washes)-Semi-moist (pulped natural)-Dry or naturalBut what does each of them consist of? It is very simple to understand, for example, when the wet mode is applied, the coffee must be pulped, then fermented or demucilaginized, after which it is washed and dried. When the coffee is dried inside the cherry, it is known as the natural method.While Semi-humid is characterized by pulping and drying the beans, a step that in the coffee industry is known as semi-washed or natural pulping.Second stage: RoastingLike any other food that is cooked, the flavor and aroma will depend on how we do this process. Important things to take into account at this stage are: the temperature with which we preheat the machine. How we regulate the power of the flame, what air flow circulates between the beans, at what temperature and at what time we take out the coffee.We first study the optimal point of each coffee in a sample machine. Subsequently, we do several tests until we find the greatest potential for each variety. And of course, we roast each coffee alone, since depending on the density of the bean it will need different roasting conditions. In this phase we can make the coffee more acidic, sweeter, have more body or be more bitter.Third Stage: Preparation Although it is the last stage, this is just as important as the rest. In this phase what we do is dissolve part of the coffee solids in the water. The first thing that will vary the final result is the method we use. The most common are the espresso machine, filter methods, the traditional mocha or the super automatic coffee makers. What basic concepts do you have to keep in mind when preparing a coffee: -The proportion of coffee and water. That is, amount of coffee and amount of water. -The extraction time or the time that the coffee will be in contact with the water. -The grinding point of the coffee, whether it is coarser or finer.-The temperature of the water and the type of water, whether it is harder or softer, will also vary the flavor. -If you use the espresso machine or the super-automatic, the pressure is also important.Quality Incapto CoffeeAs a brand specialized in coffee, we take care of buying clean beans and they are of origin defects. Thanks to this in, Incapto Coffee, We do not need to do a new phase of cleaning the coffee beans, we do not bring defective beans.In our product catalog the customer will find premium and specialty commercial coffee. Our purpose is to bring to every corner of Spain a coffee that is flawless, natural and does not allow itself to be encapsulated.Regarding storage, the grains are usually placed in a “grain pro” bag and later in another jute bag.Now what's left is tasting! In this way we will know if we are offering a quality coffee, a verdict that can only be given by the Q Grader, a taster certified by the Coffee Quality Institute, and applies the protocol of the Specialty Coffee Association (SCA) where it is responsible for verifying sweetness, flavor, balance, fragrance, among other factors.Source:Coffee: A basic explanation from seed to cup