Bean by bean. The INCAPTO Blog

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

In recent times a coffee maker, has become the perfect gift for all coffee lovers. But why? It turns out that these incredible machines are capable of helping you prepare an exquisite, quality drink to start your day, or simply to enjoy a pleasant moment.When we prepare coffee, what we are really doing is dissolving a part of the coffee beans, previously roasted and ground, in water. That's what we know as a coffee drink. From there, there are many methods to prepare it, each one has its particularities. For example, in the morning you may crave a coffee brewed in some filter method, but after lunch you may long for an espresso, brewed in a moka pot. As you will see, there are many ways to prepare coffee, whether in a filter or in any coffee maker.There is a wide variety of coffee makers on the market. These are classified by recognized brands, high prices and even attractive, simple, economical and competitive models. There are many things, right? Fortunately, you came to the right place, since we will take care of giving you all the guidelines, so that your purchase is a success.How to choose the best?If until now you don't know which coffee maker to buy, Incapto Coffee, advises selecting not only the most attractive or economical model. The ideal is to look for a coffee maker that suits your tastes when it comes to drinking coffee.For example, if you are a fan of a cup where you can perceive all the nuances, and enjoy it for a long time, it is recommended that you opt for filtering methods.But if you are one of those who is looking for a strong, intense and concentrated flavor, then it is advisable to look for a coffee maker to prepare espresso. Those, who like the traditional method, the best option will undoubtedly be the Moka. As you will see, everything will depend on how you like to prepare it.Other points that should also be considered is that it has a practical size, so that it does not get in the way in the kitchen and can be cleaned without complications.Next, Incapto Coffee, will review the options we have, depending on the type of drink we prefer.Espresso methodsEspresso makerThey consider it the most famous and successful of the coffee makers. It is very common in bars and even homes, but preparing a coffee in this machine can be quite complicated, unless we have experience. Another thing that limits us is its high price, believe it or not, the cheapest one costs about €1,500, you can already get an idea of ​​how much the rest costs. Remember that this will always depend on the brand and the customization you request.If you decide to buy the espresso machineYou should know that you will have to purchase a mill. A piece that turns out to be even more important than the coffee maker itself. The reason is that, if we want a 100 point drink, we have to be careful with the coffee grind, in short, you should only use a very coarse or fine grind, otherwise we could ruin the drink.But there is still something even more important than the machine and the mill itself. It's about taking the barista course, where we will learn to operate the espresso machine perfectly. What's the point of having a Ferrari if we don't know how to drive?Capsule coffee makerIt must be recognized that these machines are capable of preparing a fake espresso in a way practical and fast. Our hectic pace of life has made them popular in the coffee market, they even give you one for just opening a bank account. However, the capsules will never be purchased at the quality of a freshly ground espresso coffee free of contaminants, which is why they have not managed to captivate true fans of this drink.Unfortunately, this type of product is highly polluting for the environment. Mainly because of its aluminum and plastic containers, since organic remains always remain in them, which complicates recycling. If they are made of paper or compostable, common sense does not say that the energy and raw materials needed to manufacture single-dose pods pollute more than directly consuming coffee beans.That's why, Incapto Coffee, invites you to enjoy a good cup responsibly, leaning towards a coffee bean, ready to grind and of course, unencapsulated, an option that would help us conserve the planet.Another of the most common disadvantages of these coffee makers is their high price. As is their incompatibility, that is, they only work with a single type of capsules, and they also tend to be much noisier. You are likely to fall under the charms of capsule coffee, but you should know that each variety of them needs its own coffee maker.Super-automatic coffee machinesBefore passing your card at the point of sale, we will give you some tips so that you don't regret your purchase. One of them is to observe whether the machine has a removable infusion group or not, since its function is to compress the coffee and press the water through a tablet and thus enjoy a delicious espresso.But what will be the right option? In machines that have removable fusion, hygiene is better, and you can easily get spare parts if you need them. In coffee makers with fixed fusion, there are programs that offer a good cleaning and will be less work.All manufacturers of super automatic coffee makers indicate that it must be descaled frequently, a process that can be carried out less frequently if it contains a water filter, since it will be able to reduce the hardness of the vital liquid.It is important that the location given to it in the kitchen, choose an appropriate place so that it can be filled and cleaned comfortably, something that will undoubtedly allow you to enjoy your product.Another aspect to consider is the grinder of the machine, in this case there are two types:Disc grindersThose made of tempered steel or ceramic are usually uncommon in super-automatic coffee makers. If your machine has it, you will notice that the ground coffee will be much coarser, this is due to the distance between the discs.Grinders with conical grinding wheelsThey are more common in most of this type of coffee makers. Because, they are able to ensure a better consistency and a delicious aroma. As if that were not enough, it has a total of 17 grinding levels ranging from fine to coarser.Both pieces fit together perfectly, something that does not happen with the discs, that is, the ground coffee is not pressed outwards and simply falls out.Conical burr grinders tend to heat the coffee less and are even much noisier. Unlike discs, which do their process silently and the drink is served a little hotter.Those who are fans of a good espresso will be able to enjoy a good cup by simply preparing it in these coffee makers and to be successful you must consider these points:-Avoid using supermarket coffees, because they have been stored for a long time and are not fresh at all.-Purchase beans that have been recently roasted. Fortunately Incapto Coffee, roast the coffee every week-The level of grinding of the grain will depend on the consumer's taste.Filtering methodsNot everything is about top-notch technology when it comes to preparing an exquisite cup of coffee, this can be achieved manually thanks to the popular filtering methods. Before deciding on any of them, it is important that you keep the following in mind:-The type of coffee you use, the quantity and the grinding point-The type of water, quantity and temperature-The time the coffee is in contact with the waterChemexIt's quite a work of art. No, we are not exaggerating because in addition to being visually incredible, it has a place in the Museum of Modern Art in New York, it is even capable of preparing up to eight cups, unlike other pour-over equipment.Its filters are thicker than the rest, in fact, it usually works better with a coarse-medium grind, however, its deep V-shaped design makes it difficult to maintain consistency when brewing coffee.Hario V60Its popularity is due to the pour-over/drip preparation, this device is capable of offering a consistent and clean coffee. The type of grinding used is medium-fine. Once the product has been placed on the coffee bed, hot water is poured in in a circle.This filter, whose name owes it to its 60° cone, can also be applied extraction methods ranging from temperature to grind size. If you are one of those people who looks for quality in a cup and at the same time, experience all types of preparation, then the Hario V60 is for you.Kalita WaveAlthough it is a pour/drip method the same as the Hario V60, they are totally different, because it has a flat bottom with three small holes, something that affects the flow of water causing it to accumulate at the bottom before starting to drip.Since Incapto Coffee, we recommend using a medium-fine grind. This filtering procedure is perfect for those who prefer a more consistent coffee.Automatic filterIf you don't know how it works, don't worry, we'll explain it to you. The first thing you should do is place the ground coffee in a paper or cloth filter, then add the hot water so that after a few minutes the drink begins to fall drop by drop into the jug. It is important to highlight that you have to use a medium grind and thus taste an aromatic and fuller-bodied coffee. The final result will always depend on the amount of coffee and water we use.Moka Coffee MakerIt is one of the most popular, in fact it has a special place in most homes and the reasons are obvious: the best espressos are obtained, since the steam inside manages to exceed 1.5 bars of pressure, and the best of all is that it is very easy to use, making it the perfect candidate.The good news is that it is one of the coffee makers cheaper and also gives that retro touch to your decoration. Depending on its size, it is capable of preparing up to 12 cups.But if it is too large, you run the risk of leaving over coffee, which then has to be reheated, losing the quality of the flavor and aroma. Remember that, if you prefer a strong drink, but your budget is tight, do not hesitate to purchase a super-automatic coffee maker like the one offered. Incapto Coffee or for the Mocha of a lifetime. Although there are endless ways to prepare coffee, none compares to the very vintage Moka coffee maker, the same one that, in addition to giving it this homey touch, will help you relive your childhood when you went to your grandparents' house and from the aroma you knew that it was time for espresso.Sources:Best super-automatic coffee makers 20194 super-automatic coffee machines for less than 300 euros to forget about capsules at the best priceTen types of coffee makers do not mean going to the supermarket for aluminum capsules

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

The appearance of capsule coffee has put the coffee industry between a rock and a hard place, as it is considered a product that goes beyond practicality and quality, being less ecological, containing chemicals and draining our pockets due to its high costs.When we refer to capsule coffee, the comments are not positive at all. Health is one of the things that is in danger, as highlighted by a study published by the University of Barcelona, Spain, these products contain furan, a toxic carcinogenic compound, which if consumed in excess can be harmful.Specialists in the field agree that the less processed the coffee is, the quality will be higher, because its flavor, aroma and texture will meet all expectations, delighting the palate to the maximum. Differences between grain and capsuleThere may be countless opinions regarding this, but ours is that it is common sense, you need less energy to produce it, you generate less waste, it is better because it is fresher! Well yes, we are talking about grain.The quality is before your eyes. The creaminess and delicious flavor of an espresso will never be found in a capsule. Incredibly, coffee pods became the best-selling product in the world. With an increase of 26%, in fact it has already surpassed the rest of the preparation modalities up to eight times. A feat that really does not surprise us, since the hectic pace of life has pushed the population to look for quick and less flattering options.Fortunately Incapto Coffee, also makes your days easier with the super automatic coffee maker, which is just as practical and comfortable, at the best price on the market and chemical-free.Why is grain better?We could spend hours talking about the benefits of consuming coffee beans. But as the good specialists that we are, we always recommend to our clientele, grind the product before preparing it, in order to preserve each of its properties, especially its pleasant aroma, which ranges from floral to chocolatey.. Just like that, a magnificent caramel-colored cream, which adorns our cup, without leaving out its characteristic acidity.Enjoying the second most popular drink in the world is a matter of taste and color. If you are one of those who cannot start your day without a good coffee, Incapto invites you to prepare it in a very practical, comfortable and clean way.The world's population agrees that coffee is an essential part of their daily routine. In total, About 2.25 billion cups of coffee are consumed, in all corners of the world, becoming once again the favorite drink of many.Coffee beans will never be a bad option when it comes to conserving the environment. If we want to share a pleasant time with loved ones and even to keep ourselves stimulated during the day, that is why it does not allow itself to be encapsulated! Capsule coffee harmful to the planetUnfortunately, capsules have become a threat to the environment. This is due to its materials based on aluminum and plastic, which do not turn out to be biodegradable. In short, they are not recyclable and are often placed in the wrong containers.Not all people take the time to do responsible recycling. Only one in five cares about collecting and delivering the coffee capsules.However, companies like Nescafe and Lavazza, They assure that they can be recycled. The truth is that, to achieve this, organic remains must be completely eliminated, an action that requires great effort and that only a very low percentage of the population does. What are biodegradable capsules?Apparently, the capsules biodegradable They turn out to be less harmful to the planet. Because they disintegrate in one or three months, coming from 100% organic materials. But is it really good? The answer is “NO”, for these reasons: -They are contaminants. Manufacturing them requires a lot of energy to produce the material, package the coffee and subsequently compost it. -If it does not reach a composting plant, it does not degrade in the time stated by the manufacturer. It needs to be treated to decompose. And... how many of the biodegradable capsules are not thrown into the organic container? -It does not have the same quality as freshly ground coffee ready to prepare. That is why neither its aroma nor flavor will be similar to freshly ground grains. For hundreds of years, traditional coffee preparation methods have never endangered the environment. This being a good reason to leave aside single doses The largest number of consumers is found in countries such as the United States, Italy and Spain. As if that were not enough, a study published by Kantar Worldpanel reveals that in a few years, capsule coffee could surpass ground and soluble coffee; if the matter is not taken, the planet will continue to suffer great damage. Coffee in capsules, It is a product that requires special coffee makers. Machines that tend to be too noisy and are captive, even only accepting a particular type of capsules.Lean towards coffee beans. Don't encapsulate yourself!Since Incapto Coffee, we want to motivate you to maintain a healthy lifestyle, and always committed to caring for the planet. In fact, the biodegradable packaging producer Halo claims that 13,500 plastic or aluminum capsules are thrown into the trash every minute. That is, in one year exceed 7 billion, They can even take at least a century to recycle naturally. Specialists assure that, if these are placed side by side, they could go around the world about 14 times! As a brand specialized in the coffee industry, in addition to rejecting the commercialization of capsule coffee, we will continue to promote conscious consumption through our products and platforms. Sources: Coffee in capsules, everything you need to know Differences between coffee in capsules and coffee beans for hospitality The Coffee Market and the important transition