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Delighting yourself every day with a delicious coffee is one of the best things that can happen to you. And getting a normal, good or delicious coffee is due to a series of variants. These can be: the origin, the botanical variety, the processing process, to name a few. However, there is a very important factor that we cannot ignore: The size of the grinding, and this will be decisive in influencing the flavor of the drink. Incredible as it may seem, this will largely influence the quality of the drink, since that is where it will be assumed whether natural grains are being used. It is important to note that there are several types of grinding: fine, coarse, medium, among others, intended for specific preparations. This is a somewhat complex topic, but thanks to the advice of the team of experts at Incapto Coffee, you will be able to learn more and clarify doubts about grinding. That is why we invite you to continue reading to learn more about the influence of grinding on the flavor of coffee. What happens if you select the wrong size? Preparation time, roasting level, beans, water temperature, are elements that could affect the flavor of our cup. But there is another factor that we must pay special attention to if we want an exquisite and quality drink: The size of the grind. If we select the right one for our preparation, we can get a balanced, sweet and exquisite drink. But what happens when we select the wrong size? The answer is Will Frith, factory representative of mod bar, who explains that if you use a grind that is too coarse it will result in a drink less concentrated and porous. Since there are few flavor elements, its surface area will be smaller and extraction would be slower. Avoid using the same grind in all preparations The influence of the grind size will also depend on a series of elements, which we will explain below: coffee beans It should be noted that not all coffees are the same. Starting with its botanical variety, origin, processing, among others. Therefore, we advise you that when you buy your beans you configure the grinding, either directly in a super automatic coffee maker like that of Incapto Coffee, or in your grinder.If done incorrectly, it could affect the flavor of the drink, that is, you will achieve unfavorable results.Preparation method The grinding must also be adjusted to the type of preparation that we are going to use at that moment. For example, extra fine grinding (almost powder) is ideal for making an exotic and delicious turkish coffee. While the fine one fits perfectly with the recipe of a conventional espresso coffee.Now, if you have a French press at home, and you want to improve your coffee, we invite you to opt for a coarse grind. In case you didn't know, this device is an immersion preparation method. What does this mean? It means that a longer extraction time is needed, to be more exact about four minutes.As for the preparation time for an espresso, this is shorter, since It ranges between 20 and 30 seconds, and pressure is used to force the water to pass through even the thickest coffee. Therefore, fine grinding is the best option.Roasting dateLike other foods such as milk, meat or bread, coffee should be consumed fresh. That is why, when purchasing your beans, it is essential that you check the date of roast to avoid consuming a rancid product whose flavors will not be the same.If by bad luck your coffee already meets these characteristics, don't worry. Well Alex Choppin, support and coffee specialist at Baratza (a company dedicated to the manufacture of high-quality grain mills) advises you to adjust the grind size. To do this you will have to increase the dose, then make it finer and you will see how the coffee that was old a few minutes ago has partially revived.roasting levelsAs for the degrees of roastsIn addition to influencing the flavors that you are able to extract during preparation, it also affects the speed with which this is done. According to experts, those dark roasts are more soluble because they have spent more time in the heat. Which means that the extraction will be accelerated.In this case, we advise you to opt for a coarse grind when using this type of beans and a finer one when dealing with softer coffees.Tricks for choosing the right sizeAs you may have seen, grinding is one of the many elements that could influence the final result of your coffee. To be more specific on the flavor. Something that, fortunately, can be easily controlled if you are an expert barista.Now, each preparation requires a type of grinding to avoid an unpleasant mixture of flavors in the final drink. Without overlooking that, if different sizes are used, the extraction speed will always be different.So, once again, we reaffirm that grind size does matter.One of the great tricks will not only depend on the equipment you use, but also keeping it in optimal conditions and managing it well. Specialists point out that the mill could be affected if good maintenance and cleaning is not done, which is why the ideal is to replace the burs when necessary.There are also other aspects that we must consider and they are the following:-Make sure you know the ideal grind of the preparation method.-Evaluate whether the coffee you are going to use will fit perfectly.-If you don't know the recipe, try to have it written down and avoid mistakes.-Taste the coffee and write down everything you notice-Adjust the grinding settings (one at a time, so that there is harmony), in case the drink has not been extracted in the desired way.There are many details that you must pay close attention to, as well as learning how to taste coffee or any other drink. It requires a lot of practice, the art of mastering the grind size also requires it.We know that at first it can be complicated and you may feel the need to give up. But when you finally become an expert, you will see that it is a piece of cake and the result of your coffee will be equal to or better than what they serve you in a cafeteria. You just have to find the right grind setting, try, mess around until you finally get it.SourceGrind size: How it improves the flavor of your coffee

In different parts of the world, the way of enjoying coffee is almost always different. This is the case of Mexico, where they do it in an unconventional way, since they usually add a series of species until the result is: pot coffee. This is served in a clay cup, from which its name comes. It is a drink with a lot of history and one that we recommend trying at some point. This drink emerged a few decades ago, thanks to the soldiers who participated in the Mexican Revolution, at the beginning of the 20th century. They took a clay pot and mixed coffee with some spices to keep warm during the long, cold nights on the battlefields. Currently, café de roca continues to be one of the favorite options of Mexicans. Well, how can you not be if this marks a before and after in the history of your country. So, if you want to know more about this drink with personality, we invite you to continue reading and discover if it will be your new goal as a consumer. How is this preparation born? Coffee is not a new product in Mexico, because some coffee plantations have already existed since the end of the 18th century. Currently, occupies ninth position as one of the coffee producing countries worldwide. It is even one of the main importers in the United States. Returning to history, to date it is not known exactly how or when café de roca was born. But legend has it that this took place during the Mexican Revolution, in 1910, as we pointed out a few paragraphs above. There are those who say that the adelitas, who were the women of the revolution, used to prepare coffee for the soldiers. They added spices and some sugar to the drink, with the aim of keeping the militiamen warm and alert at night. It is said that they probably consumed old and rancid coffee, so they made these mixtures to improve its flavor. However, it is something that cannot be confirmed, since there is no information about it. Where does its name come from? It doesn't have many turns. When prepared in a clay pot, they decided to name it this way. It was the perfect utensil, since being made of a material like clay allowed the drink to stay hot for longer. Another quality is that, because it is porous, it gave the coffee that earthy flavor that is very pleasant in the mouth. Pot coffee is 100% Mexican It is a preparation that has a fairly strong historical and cultural load. For Mexicans, café de roca goes beyond a simple drink with caffeine and spices, since they consider it represents family unity, tradition and comfort. For centuries, coffee cultivation has always been present in Mexican culture. According to historical data, the matriarch of each family unit was in charge of supervising the crops, from the moment of planting to the harvest and sale of the grains. A tradition that continues throughout the country, where coffee-growing families carry out production with few resources. This is hard work that pays off, after offering excellent quality coffees. In fact, there are coffee growers who adopt different modalities to stand out from the rest. For example, there are those who roast and then grind the coffee with a stone utensil, which they called matate or corn mill. Then, they consume the coffee in a more traditional way: In a pot. Consumption decreased among the new generations Mexicans are characterized by being regionalist citizens, rooted in their culture. Although typical dishes such as tacos, pozole, enchiladas or mole continue to be favorites, the same does not happen with café de roca. This is because more and more people are leaving traditions aside and leaning towards new things such as varieties (arabica, robusta, liberica, to name a few), the origin and the score within the scale of the Specialty Coffee Association (SCA). These aspects show the arrival of the third wave. According to Jorge Rodríguez Reyna, Mexican chef, researcher, and coffee roaster says this is quite valid. Since it reflects that consumers have a greater interest in everything related to the coffee world. But still, consider that this would be much better if you balance this with traditions. Some cafes have stopped serving café de roca with the same frequency as years ago. The idea is to try to preserve this preparation, and be able to share it with future generations. Even coffee consumption among young Mexicans has decreased considerably as they have opted for drinks with high levels of sugar that are unhealthy at the end of the day. Many of these kids take a dim view of café de roca, labeling it as old and not at all provocative. But what they don't know is that it is a preparation with good gastronomic value. How do you prepare pot coffee? According to Jorge Rodríguez Reyna, assures that there is no specific recipe for how to prepare it. As it is a traditional drink, each family gives it their personal touch, which generally varies depending on the region. The also co-founder of MUMO, a research platform where Mexico's cultural heritage is studied and promoted, highlights that grandmothers usually have their own pot coffee preparations, which they subsequently transmit to the next generation along with other recipes. Although all the preparations are different, many agree on adding cinnamon, cloves, unrefined sugar cane (piloncillo) and the star ingredient, coffee. While in the south of the country, they usually add lemon or orange peel, and anise, which gives a very peculiar touch to the drink. Now, the traditional way of doing it is to boil water with a cinnamon stick and other spices before putting in the coffee. But there are recipes in which the steps are different. For example, in the city of Veracruz, they proceed to wrap the sugar, ground coffee and spices in a cloth, and then immerse it in boiling water until the drink is extracted as if it were tea. At the end of the preparation, the citrus peels are added. When the drink is ready, let it rest for a few minutes before putting it in the pot. Just because something is traditional, doesn't mean it should be consumed or served in any special way. What really matters is delighting and enjoying the qualities of our cups, in this case, pot coffee. So, if your next vacation is destined for Mexico, do not hesitate for a second to try this wonderful drink, connect 100% with its culture and traditions, we can assure you that it will be one of the best things you will do during your visit. Source What is pot coffee?

There are many ways to make delicious coffee. Applying preparation methods traditional like mocha coffee maker, something more modern and efficient like the super automatic coffee maker or if you want to do it manually and in a practical way like the AeroPress. Each one of them has the approval of experts and consumers for being 100% sustainable. But there is another method, which has already gained a space in the world of the specialty: it is Costa Rican chorreador, which is capable of providing a wonderful and quality cup.In case you didn't know, Costa Rica is characterized by its ecosystem and coffee production. In these lands, the culture of consumption of this drink is quite unique and special.This preparation method is very similar to rudimentary or traditional filter machines. Although, the jetter has not yet spread throughout the world despite being an incredible device. There are some countries where they are beginning to know it better and use it frequently.If you are a lover of coffee and its derivatives, then we invite you to continue reading and learn more about this curious coffee device, starting with those data that make it effective, sustainable and useful.What exactly is a jetter? Possibly, when we hear its name, an endless number of things may come to mind, but none of those are related to coffee. But the truth is that it is a simple preparation method that consists of two parts: A support and a bag. Simply put, it is a cloth filter, held in place by a wire.Now, Costa Rica is not the only place where coffee is made with a cloth filter. This is also common in producing countries on the Asian continent and South America as we highlighted above. Normally, the Costa Rican chorreador has a painted and decorated wooden support, while the bag that functions as a filter is made of cotton.Do all Costa Ricans prepare coffee this way? The vast majority use the chorreador, since it is part of their culture, something in which the quality of the drink is not taken so seriously.On the other hand, the roaster and owner of Choco Cafe, in Monteverde, Costa Rica, Heyner Varela, assures that, although their establishment includes this type of preparation, it is not so common to find it in third wave establishments. Although once consumers discover it, their curiosity is so great that they immediately ask to try it.Experts in the field assure that the Costa Rican chorreador could become popular in those cafeterias that seek to reduce their waste. This is because the device's reusable cloth filter is cheaper.Cleaning the filters It is important to highlight cleaning the filter after each use, to provide a quality drink. In fact, if properly maintained they could last up to a month.Therefore, it is advisable to clean them frequently. At the end of the day, you should put it in boiling water, then rinse it and finally store it in the refrigerator to avoid bacteria and at the same time reduce the taste of old coffee.Another detail is that coffee oils generally tend to stain the filters, which is why, It is not recommended to use them for an indefinite period of time..What does this method mean for Costa Ricans? Although it has its roots in Costa Rica, the idea of ​​making coffee with a “sock” or “stocking” is also practiced elsewhere. Since, in other countries in Latin America and Asia they have used fabric filters. In Costa Rica, the chorreador may be the most used method in many homes, because it is more traditional. But in recent years they have opted for electric coffee makers and devices like the Hario V60. Some claim that the popularity of this device is because it offers a simple and authentic cup. Most Costa Ricans have their first contact with coffee thanks to the chorreador, since grandmothers are in charge of offering it, and this is a very nostalgic gesture. That is why it is not at all strange that it continues to pass from one generation to another. As you will see, the chorreador is part of the coffee culture of Costa Rica and is seen as a member of the family. For centuries it has been used in many communities in this beautiful country, so they do not give much importance if the device has not yet conquered the world. How do you use the jetter? If you have reached this point it is because you would like to experiment a little and make coffee in this peculiar device. If so, below we will give you instructions so that you can prepare your coffee in a Costa Rican chorreador, like a professional.Well, the recommended measurement of water and coffee should be between 1:15 and 1:16, while the grind should be medium. Similar to the one you usually use with any pour-over preparation method. As for the water temperature, it should be approximately between 92 and 97°C.Once the hot water and coffee are weighed, they are mixed in a pot to extract the drink, and then carefully poured into the fabric filter. Fabiola Solano, vice president of the Costa Rican Association of Bartenders and Baristas advises stirring the mixture, slowly and constantly, until it is successfully filtered through the bag. According to the barista, this prevents the grind from sticking to the ends of the filter.Pouring slowly may be the best way. However, both consumers and baristas should not ignore that the fabric filter It is more porous than a paper one. This is why the water flows quickly, causing the drink to not be extracted enough, resulting in a weak, watery cup. Specialists recommend setting a preparation time between 3 and 3.5 minutes.The dripper is quite practical, since you can prepare coffee anywhere, you just have to have the wire, the filter and that's it!In short, it is an interesting device, capable of providing delicious coffee and at the same time, it is an excellent promoter of environmental care. That is why those cafeterias that seek to reduce waste do not think twice and include it as a preparation method. So, if at some point you decide on a Costa Rican chorreador, we can assure you that it will be a unique and wonderful experience.SourcesExploring the Costa Rican chorreador

The coffee industry is quite broad. Proof of this is that there are around 120 varieties of coffee and that most consumers of this exquisite drink do not know. Since they are only familiar with the Arabica and Robusta varieties. However, today we want to talk about Liberica coffee, which is making its way commercially and delighting more than one demanding palate. This variety, which is grown in Southeast Asia. Currently, it is the main species of the coffea genus most common in countries such as Malaysia, Indonesia and the Philippines. Since, in it they have discovered an interesting agronomic potential. If you are a producer, barista, roaster or consumer, and to date you have never heard of Liberica coffee. Don't worry, you are in the right place. Well, in this article we will take care of offering you all the necessary information about this species, from its origins and what is making it so popular. Learn about the origins of Liberica The first thing you should know is that Liberica coffee comes from West Africa, specifically Liberia. place of humid and semi-arid lands. Although its roots are on that side of the planet, it is currently harvested and consumed in Southwest Asia. As we highlighted above, in countries like Malaysia, Indonesia and the Philippines. In the latter, Liberica represents 70% of all the coffee grown there.Pacita Juan, member of the Steering Committee of the Forest and Farm Facility of the Food and Agriculture Organization of the United Nations. He explained that the trajectory of Liberica coffee went from its place of origin to Ethiopia, from where it left for the Middle East, until finally spreading throughout Southeast Asia.It also details that European settlers (French, Dutch and Spanish) after arriving and settling in Southeast Asia, brought some Liberica plants. Something that completely changed the way coffee is consumed throughout this region.Although many producers decided to switch to Robusta, at that time there was interest among Filipino coffee growers to plant Liberica coffea. But what motivated them? It turns out that this species is resistant to rust (a fungus that causes a disease in most coffee plants) and at the same time, it is much easier to grow at high and low temperatures than Arabica. Another point in its favor is that pests cannot easily penetrate the Liberica cherries, since they are quite firm.The spread of this species from the Philippines to other Southeast Asian countries was not complicated at all. Because, it's only a boat ride away. Well, coffee and spices are the only ones that can move from one place to another without the need to use large boats.Unknown facts about Liberica coffee Currently, Liberica is growing wild throughout tropical Africa, as noted Gonzalo Hernandez manager and owner of Diverse coffee, a 'coffee garden', where approximately 700 botanical varieties of coffee trees are planted. At the same time, it expresses that it is a very resistant plant.This species is capable of producing cherries even five years after being planted. The bushes are quite tall, as they are capable of reaching 17 meters, something that could make harvesting the fruits a little difficult.Something that differentiates Coffea Liberica from Arabica and Robusta is that its leaves and cherries are larger. An interesting fact regarding its leaves is that they can grow up to 30 centimeters wide, while cherries are twice the size than the rest when they reach maturity.How is its flavor? As for pulp and parchment, in Liberica it is approximately 60:40, in the case of Arabica and Robusta it is 40:60. This could affect the drying of cherries of that species, as well as the flavor. The reasons for this are that this variety has a lot of pulp and is fermented when dried naturally, therefore, it provides a drink with fruity notes. Normally, the taste of Liberica coffee has to be compared with the jackfruit (a fruit similar to mango, with an acidic and quite sweet flavor) and is currently used as a meat substitute, especially in Southeast Asia. According to what was detailed by Hernández. When this variety is processed naturally, it is able to produce these subtle jackfruit notes, which is quite pleasant to the palate. Regarding grains processed at a beneficiary system When washed, citrus and floral flavors are perceived, and even on some occasions more traditional notes such as chocolate. A cup of Liberica also provides a prolonged sensation on the palate and a balanced sweetness. In fact, they consider it much sweeter than Arabica itself. The reason for this is that their cherries are more porous which allows the grains to absorb more sugars from the mucilage. Liberica coffee today In the past, Liberica coffee was not so popular within the coffee industry worldwide, so it was only used for commercial reference instant coffee. In fact, coffee growers used to mix this variety with Robusta, because there were no buyers interested in it. Generally, they sell this mixture to soluble coffee producers like Nestle or those who basically consume Robusta.According to what Pacita Jesús revealed, the efforts made at the beginning of the 21st century helped popularize Liberica in the Philippines.Now, importing the Arabica variety can be somewhat expensive for coffee growers in some parts of Southeast Asia (Malaysia and the Philippines). While Liberica is more profitable for them, because it is grown locally and is always available.Elsewhere, this species has also been used traditionally for blends, with the aim of offering a more persistent finish.There may still be a long way to go regarding the inclusion of Liberica coffea, but the good news is that the perception regarding this species has been changing. Since, it has already begun to be taken into account for some events. As we detailed at the beginning, the world of coffee is quite broad and as faithful followers of this popular drink, experimenting with this and other species could be one of the most rewarding experiences. We only advise you to opt for freshly ground grain, in order to enjoy its properties to the fullest.SourceWhat is Coffea Liberica?

We all have different preferences when consuming coffee. There are those who crave a frothy, milky cup, others opt for something sweet like chocolate or simply an espresso. But what we agree on (most of us) is adding sugar in coffee or sweeteners, a practice that has been done for centuries and is still more valid than ever. This habit, which has not conquered third wave coffee lovers, is far from disappearing in the near future. According to a survey carried out, it was discovered that 50% of the US population, continue sweetening your drink. We know what you're wondering: Is it really good to add sugar to coffee? Where does this come from? Or why is it so common? All these and other questions will be answered throughout this article, so we invite you to continue reading and discover more about it. Origins of sugar in coffee Believe it or not, the relationship between sugar and coffee is almost 500 years old. Therefore, it is not at all new to mix them. In 16th century Europe, sugar and coffee were considered great luxuries. This was because the latter had recently arrived in these lands and only the wealthy classes of the time could enjoy that drink. The beans at that time were of low quality, so their taste was not entirely pleasant. That's why some sugar was added to soften the bitter and intense flavor of the cup. Fortunately, sugary and caffeinated beverages such as tea and coffee became cheaper and more accessible with the passage of time. In fact, it was possible to know thanks to an NPR article, that consuming coffee with a touch of sugar was a luxury that was available to anyone during the 16th century. It was even the favorite option of workers from all unions, since it provided a good dose of energy, with which they endured their long days. A relationship that went beyond Until the 18th century, mixing sugar and coffee were quite popular. Well, that same year the first large-scale coffee roaster came out. Something that probably gave roasters more limited control over roasting.Although at that time, roasting was mechanical, it is possible that sugar continued to be added to soften the intense flavors, a result of imprecision.Instant coffee became popular in the 20th century, what no one knows is that there is a possibility that they were produced with inexpensive beans, generally from the Robusta variety. They did encourage consumers to add sugar.Experts on the subject point out that sugar is capable of suppressing the acidity and bitterness of the grains, since, after balancing their acids, other flavors can be detected in the cup.How does it work with specialty coffee? Sugar in coffee may be a habit that remains in force. However, the world of specialty has remained outside of this. Many drinkers of specialty coffee They choose to consume their drink without milk and of course, without sugar. The reason for this is that most people think that both sugar and milk, they overshadow the true flavors of the coffee. That is, the subtle, delicate or complex notes typical of the drink. On the other hand, there are those who claim that sugar and coffee largely depend on the drink, the occasion and the mood. Some experts agree that milk drinks taste much better with sugar, since this is what gives it a special touch and makes it more attractive to the palate. There is also the group that supports, in which honey and flavored syrups, They are an excellent alternative, because they are considered healthier than sugar itself. Diego Rosas Costa Rican Coffees, reveals that when he wants to hide a bad taste in coffee, he decides to add milk. While if a consumer wants to add sugar to the coffee he prepared, he assures that he would not judge him, since the intention is to enjoy the drink. So is sugar bad for coffee? Adding sugar to coffee may shock a good part of consumers. This is because its production is a process that can take months and even years, especially specialty beans, which is quite arduous work. To explain it better, in the world of specialty, every step taken is based on offering the best coffee flavors, well, each one is unique. These are influenced by the variety (arabica) the use of fertilizers, the soil where the harvest was made, height, shade, to name a few factors. Subsequently, the roaster is the one who will be in charge of selecting a profile of roast, whoever considers that will highlight the qualities of the coffee. Finally, the barista is the one who will find the right recipe to surprise the consumer. How will you see a fairly extensive and complicated process, which could be ruined by the simple fact of adding some sugar. As we detailed above, this would overshadow some notes, changing the balance of flavor and resulting in a sweeter coffee. For a barista, a coffee will always be perfect, until sugar is added. They consider that the cup would not be the same. But in the eyes of the consumer, the story will be different. In short, the way you consume coffee will always depend on each person's tastes. For example, if you are a barista you will not be able to prohibit sugar lovers from adding a little to their cup. Although, you can kindly suggest trying the drink without this ingredient, to see if they decide to add sweeteners or if they end up thanking you for the gesture and drinking it alone. The goal is to enjoy a good coffee, as long as it is freshly ground and whole grain. In this way we are contributing to the care of the Planet, supporting coffee-growing families and enjoying a quality drink. Source Sugar in coffee: Exploring an ancient habit

There is nothing that equals the pleasure of enjoying a delicious cup of coffee, in the comfort of your office while you do your work or chat with your colleagues. A practice that should never end, since it is good for you and the Planet, something we know as Coffee Revolution. So, if your workplace has not yet taken this initiative, don't wait any longer and share this great idea. As a company specializing in the coffee area, we decided to design a device that is inside the coffee maker and whose function is based on informing when the coffee is running out. This way we can send it to you without you having to worry. At the same time, we will also know when it is time to perform maintenance depending on the use you are giving it. All this, in order to continue offering a better service. So, if you are a business owner or your workplace has not yet included a coffee maker, the time has come to add your company to the coffee revolution. If you want to know more about it, we invite you to continue reading and discover it for yourself. Why should I join Incapto Company? Consuming freshly ground coffee beans, in general, we always enjoy it in a cafeteria or at home. However, Incapto Coffee, for some time now has decided to transfer this wonderful experience to the workplace. Our purpose is to motivate employees to enjoy a much more natural and quality drink. This without overlooking the fact that everyone will be able to enjoy grains from various parts of the world. Nor can we ignore the sustainability that it brings, which would turn your office into a space that promotes care for the Planet and support for coffee-growing families. When deciding to include products Incapto Coffee at your workplace, you will also be encouraging savings. Because, the 3-4 grams that contains a capsule is much more expensive since a kilo of coffee would have a value of approximately €70. And this, for a bitter coffee without personality. How to connect the coffee maker to the Wi-Fi network? The first thing you should do is connect the coffee maker. To do this, you have to have your mobile phone connected to the Wi-Fi that you are going to connect the machine to. It is important that where you have the coffee maker there is a good signal so that there are no connection problems. Once you are connected to your Wi-Fi, search for another network with the name CoffeeMaker Setup. Then select this network and it will open a configuration screen. In the section SSID, choose your own Wi-Fi network, enter the password and to save we have to click on the option 'Record' which is at the bottom. At this point, you must make sure that you write the password correctly because if it is wrong it will not warn you that it is incorrect. If you do it right, it will appear as if we are connected to the CoffeeMaker Wi-Fi and it will jump you to your own network. And you will now have the coffee maker connected. We teach you how to check the connection To know if you performed the previous step correctly, we recommend downloading the application FING (the free version). Click on the option to search for devices and all the devices that we have connected to that Wi-Fi network will be reflected. If it appears “Espressif” means that we have completed the entire process successfully. You can even see if there are any devices connected that shouldn't be. Now, in case it does not appear, that means that it has not been connected correctly or it is not reflected in the configuration panel. If so, we will do the following: Connected to the Wi-Fi network CoffeeMaker_setup, enter it in your mobile browser, in Chrome or Safari for example, and in the URL (or as if you were putting up a website, type 192.168.4.1) You will get the restore factory settings message. Along with a link that resets the coffee maker settings. We proceed to click on it and a message will appear, detailing that the factory settings have been reset. Once this is finished, we will have the coffee maker reset. We can carry out the initial process again where the configuration section should appear to be able to enter the Wi-Fi network and password. Tips to make delicious coffee Now that you have the coffee maker correctly connected, you can proceed to prepare a delicious coffee to continue with your day. If you want it to be a delicious cup, then let us give you some tips on the matter.The first and most important is to maintain good machine maintenance. Clean it at least once a week, it is ideal so that a lot of dirt is not generated inside. A process that takes no more than 5 minutes. But we have found cases of offices in which no one takes charge and after two months the coffee remains inside have become moldy. Other things you should consider is that, although it seems very basic, if it has the sticker on, remove it, otherwise the machine does not work well. Also remove the water tank protector. The first coffee, when you start using it, throw it away because it won't be as good as the rest.For those who like a very intense drink, we advise you to make sure to move the regulation wheel towards the 'minus' sign while it is grinding. If you see that the coffee is coming out drop by drop, move it a little again towards the sign of 'more'.Remember that the left button is for a strong cup, which is equivalent to using more coffee. While the right button is for a soft one and that is why less quantity is placed. Our experts recommend setting the left button for espresso or ristretto, a favorite option for lattes. On the other hand, the right button works great if you want a very smooth cup. Don't worry if when you turn the machine on, only the water light comes on. Since, that means that the air must be purged, so press the water button and wait for it to finish coming out and put the coffee maker in standby mode with all the lights on. In our Youtube channel You will find many videos that can help you. For example how use various coffees with our coffee maker, how to solve some possible breakdowns so that you can fix them yourself and not run out of coffee. Like how to set the amount of water for each coffee, how to descale the coffee maker, to name a few.We will never tire of raising awareness and motivating consumers to opt for whole bean and freshly ground coffee. Even if you are in the office. A delicious cup will always feel wonderful to us at any time of day and wherever we are. So, if your work or business has not yet joined the Coffee Revolution, spread the word as we are sure that the rest of your colleagues will be fascinated by this idea.

Before our coffees reach the hands of consumers, we always subject the beans to quality control. That is, we base ourselves on the protocols established by the Specialty Coffee Association (SCA)In short, we do the coffee tasting in two key moments, as we explain in the article ‘How do we rate products Incapto Coffee'.The first consists of receiving the beans from a harvest or selecting the new coffee from our catalog. While the second step is based on roasting the coffee every week and evaluating it.So far so good, but have you started thinking about what a coffee made in a super automatic coffee maker. Better said, in the machine Incapto Coffee. Learn to determine flavor profiles, through a simple, practical tasting, with which you can travel through the different countries of the tropics, without leaving home.This is a unique experience that you should experience and that we will help you fulfill. Therefore, we invite you to continue reading, since, on this occasion, we will teach you how to determine the flavor profiles of the coffees that are part of our pack worldwide.Coffee beans will always be the best option There is one point that we want to make clear, before getting into the matter, and that is that coffee goes beyond being black and bitter. Since, it has a series of properties that we can only enjoy when we decide on grains.So, if you are one of those who left capsules in the past and replaced them with coffee beans (freshly ground and specialty) you will have noticed that you entered an immense world of real sensory experiences. Yes we make similarity with the world of wine, you will discover that each option is completely different. For example, white, red or rosé wine are very different. And this will also depend on the botanical variety and the production process, which will determine one flavor or another.Exactly the same thing happens with coffee. Depending on the country, the farm, the species, the botanical variety, benefiting process, roast, how long you prepare it or many other factors, the coffee will always have different flavors and qualities from each other.Coffee classification Now, to make a coffee tasting no errors. We must keep in mind that the classification of the different types is divided into three large blocks. Here the altitude, the flavor profiles, and of course, your score will depend. Flat coffees with basic flavors In this type of coffee, roasted notes and dried fruits such as peanuts or walnuts predominate. That is, the more traditional flavors and aromas. These coffees are typically grown at low altitudes and will score between 80 and 84 points on the SCA scale. From the catalog of Incapto, those within this block would be any of the three Blends or the coffee Brazil Minas Gerais Fazendas. Coffees in which sweet nuances predominate They are those that when trying them we perceive caramel nuances, with a chocolate, brown sugar, vanilla, cinnamon flavor. Let's say that these Arabica coffees are those that are grown between 1200-1500 meters high and your score can be between 84 and 87 points. In Incapto Coffee, the coffees that have these characteristics are Guatemala Quetzaltenango, Colombia Risaralda El Vergel, Peru Cajamarca Jaen or Mexico Chiapas by Ethihub. Coffees with more enzymatic notes They are characterized by having a greater presence of nuances from the flower and fruit family. These aromatic compounds are the most volatile and are most appreciated when the coffee is hot and medium roasted. As the drink cools, these are the first olfactory compounds that disappear. Normally, these coffees are grown at more than 1500 meters above sea level and their score is higher than 87 points. If this type of coffee is your preference, in Incapto Coffee, we offer several with these qualities and they are the Rwanda Koakaka flees, Ethiopia Sidamo Nansebo, Honduras Marcala Magnolia or Sumatra Gayo Atu Lintang. We teach you how to taste The moment you have been waiting for has arrived: do a coffee tasting at home, prepared in the super-automatic coffee maker. Incapto Coffee. In case you have another model of machine of this style, don't worry. Since, the important thing here is to follow the steps and use freshly ground coffee beans.So that you can do a small coffee tasting at home with your friends or family, we have created the pack worldwide. This way you will have a wonderful experience, with which you will be able to travel to 10 coffee-producing countries on three different continents. Without having to take a plane.That said, we start with the mini tasting.First, Fill the water tank and use the coffee measuring spoon to vary. This will allow you to use the beans needed for one cup. If you have any pimples left, stay calm, as this will have very little effect on the final result.It should be noted that you have many ways to do a coffee tasting. For example, if you want to perceive the true nuances of coffee, avoid adding any sweetener and milk. There will be time for you to drink it however you like, but while you are making the face, try not to mix it. From there, we recommend starting with a basic coffee, such as the one from Brasil Minas Gerais Fazendas, and then leaning towards the enzyme grains, such as Rwanda and Ethiopia.The objective in these first tastings is simply to test our palate and experience what differences we find between one coffee or another. The idea is to enjoy the experience of trying coffees from different countries and begin to get to know our tastes better. But now the question is, do you prefer complex cups or those with chocolatey notes? Let's say that, if you like an espresso after eating, you can opt for a coffee from the central group, or if you prepare it in a filter, the enzymatic beans may work wonderfully. However, this will always depend on your preferences.Doing a coffee tasting is no longer just for experts in the area. As you will see, the trick is only to know how to differentiate the flavor profiles and of course, the classification of the beans. This will allow you to have a more precise vision. So, if you want to practice and perfect yourself in this wonderful practice, we invite you to try our pack worldwide, with which you will taste coffees from all over the world and which you can find in the website of Incapto Coffee. You only live once, so don't hesitate to take the risk and live an incredible experience without leaving home.

There are countless models of coffee makers, which generally cause a bit of confusion when purchasing one and you end up returning home empty-handed. Suppose you are between a super automatic coffee maker Incapto and one De'Longhi Magnifica Do you know what their differences are? If your answer is 'No', then this article is for you. Today we will compare both machines, we will tell you about their advantages and disadvantages. Starting with the coffee quality and of course, those functions that make them stand out from each other. Just make sure that the one you select is considered sustainable preparation method, so that you not only acquire quality, but also become a responsible consumer with the Environment. So if you are about to buy a coffee maker, we invite you to continue reading and participate in this interesting comparison. Our purpose is to clear your doubts and make a good purchase. Meet the De'Longhi brand Before getting into the matter, it is important that you know that De'Longhi, it's a brand very popular super-automatic, espresso and capsule machines. Your The first line, which they called 'Bar', went on the market in 1990. and from that moment on they did not stop manufacturing coffee makers with specific characteristics for each consumer. Although most of their coffee makers have qualities that are difficult to ignore, the truth is that some can be a little expensive, and others are a bit noisy. This does not mean that they are the most unfortunate option, since, like any product, they have advantages and disadvantages. But one of its points in favor is that the brand has a wide variety of machines, with incredible designs that could look great in any kitchen. De’Longhi Magnifica vs super-automatic coffee machine Incapto On this occasion we are going to compare the De'Longhi Magnifica, which due to its features and price could be on par with the super-automatic coffee maker from Incapto. At first glance they may be almost similar machines, however, there are some details that make them compete and will probably help you make a decision in case you are undecided. That said, we will tell you what makes them different coffee makers in the following comparison: Power The power of the super-automatic coffee maker Incapto it is 1470w, while that of De'Longui 1450w, 20w less power. The pressure bars The coffee maker Incapto It has 19 bars and the De'longui 15. To give you an idea, the difference between a machine to obtain filter coffee and one to prepare espresso coffee is the pressure. With the same type of coffee, depending on the pressure bars, we can obtain a stronger or more intense drink. Without pressure it would be a filter coffee. Water tank capacity The superautomatic De'Longui is 1.8L of water and 250g of coffee and in the case of coffee maker Incapto It is 1.5 L and 150 g of coffee. According to our experts, since these are domestic coffee makers and the usual thing is to make between 2 and 6 coffees a day, it is not necessary to add as much water. Thus, it will always be fresher and cleaner. Regarding the coffee bean deposit, in some videos that we have shared in the Youtube channel You will have seen that we usually recommend not filling it completely for two reasons: - The first, is that to make it easy to go varying coffee and with a full tank you must wait to spend it to change. - Regarding the second, we specify that to better preserve the coffee it is preferable to use a airtight jar or an airless container like the Airscape. It can also be kept in the zip bag so that it is not in contact with oxygen and thus prevents it from oxidizing or becoming rancid quickly. Size and weight In the case of Incapto It has a weight of 7.8 kg, while its measurements are 30 cm high, 18 cm wide, 40 cm deep. The De'Longhi Magnifica coffee maker measures 35 cm high, 24 cm wide and 43 cm deep and weighs 8.9 kg. Although this is larger, the Incapto Coffee has a more compact design. This point will depend on the space you want to dedicate in your kitchen for the coffee maker. Technology Now, let's take a quick look at the two machines. The Incapto It has a touch screen, and the De'Longui has pressable buttons, here it will depend on preferences. Coffee compartment As you can see, if you have put too much coffee and want to change and extract it from the tank, in the super-automatic Incapto you can get the excess grains out better. In the case of De'Longui, this is not possible. water tank With our super-automatic coffee maker, it is possible to remove it with its handle, making it a much easier way. But the De'Longui one is removed from the side and comes in two pieces, so it is a little uncomfortable. mill wheel This is a characteristic on which they agree perfectly, since it is quite similar in both coffee makers. Other features of the coffee makers Incapto and Delonghi There are some aspects that make them stand out from each other. Grams of coffee per cup and variety of drinks For example, the superautomatic of Incapto It has three buttons, which are for espresso that uses between 9-10 grams and mild coffee that uses approximately 6-7 grams and the hot water button. The amount of water can be adjusted if you want to prepare any of the longer or shorter options. On the other hand, the De'Longui has four buttons, which are for: short single coffee, short double, single long and double long. What varies in each of the buttons is the amount of water, because you have to select the amount of coffee. Imagine that you are at home, you prepare an espresso and you have it graduated halfway. It turns out quite rich. But if any of your family members come and you prepare a double for them, you do it without the need for the coffee wheel. In short, your cup will not be the same as anyone else's. Every time you want to use a single or double coffee you will have to take this into account and vary the amount of beans. As you already know, coffee is a recipe for a quantity of coffee and water. If you don't move the coffee wheel first you make a single with about 8 grams and then you make a double, you will notice that each double will only have 4 grams. It turns out that the MAX coffee option does not fit in the filter holder and that causes the drink to come out in drops and very slowly. Our experts assure that it will never be as good to prepare a black coffee as a double one, so they consider that the double buttons are unnecessary. milk frother There is an option that the De'Longhi Magnifica machine has that the Incapto Coffee does not have and it is about the milk frother. As you may already know, the first machine Incapto It had a steamer and realizing that it is not easy to steam and emulsify milk, we preferred to do without it. In short, it is easier to get very large bubbles, it is a bacteria nest, if not thoroughly cleaned and purged before and after use. In addition, the machine is stressed because it needs much higher temperature to make steam, and that makes limescale easily encrust. That is why we have preferred to offer a electric milk frother or cappuccino maker external, which is easy to use and clean. With just the push of a button you have delicious foam for cappuccino. How is the maintenance and cleaning of both coffee makers? This is one of the most important points that you should consider when purchasing any coffee maker. In the case of a superautomatic, it's all about maintenance and cleaning. As you already know, coffee is organic matter and to make the drink we use hot water. This generates steam and humidity inside any machine. Furthermore, when the coffee is ground, in any coffee maker it is very easy for there to be remains around the mill or inside it. Therefore, it is extremely important to be able to easily access all the little corners of the machine where the coffee passes. From the mill to the grounds container. We have to do good maintenance and ensure that mold does not occur. https://youtu.be/smDC3x0jltk We hope this comparison has been useful, especially if you still don't know which super-automatic coffee maker to buy. We invite you to evaluate each of their functions, how sustainable they are when preparing the coffee and of course, the variety of prices. In Incapto Coffee, we offer payment flexibilities to make this experience unique and hard to ignore.

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

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

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

The initial investment in a super-automatic coffee maker may seem high, but it is essential to consider what it offers in terms of convenience, coffee quality, and overall experience. This type of coffee makers, designed for automate the entire coffee making process, From grinding beans to frothing milk, they raise a valid question: Are they really worth the money? The proposal of Incapto It is divided into three value points that are: good for your pocket, good for you and good for the Planet.. That is why the solution is not only based on consuming coffee beans every day, but also on choosing 100% sustainable means of preparation, as is the case of the super-automatic coffee maker. A utensil that every lover of good coffee should consider having in their kitchen at some point. In this article, we'll explore the aspects that influence its price, compare long-term costs with other coffee options, and evaluate whether a super-automatic coffee maker is a worthwhile investment for coffee lovers. Are super-automatic coffee makers worth it? Super-automatic coffee makers represent the pinnacle of technology in coffee preparation. These coffee makers not only Grind fresh coffee for each cup in just 30 seconds, but also automatically adjust extraction parameters to ensure optimal consistency. Additionally, its compact size and ability to prepare a wide variety of drinks With the touch of a button, you prove your value. Considering their durability and the technology they incorporate, these machines offer a combination of convenience and quality that can justify their price for true coffee aficionados. Price comparison: Superautomatics vs. Capsules When evaluating the cost of super-automatic versus capsule coffee makers, it is important to consider both the initial investment and long-term expenses. We agree that Super-automatic coffee makers require a higher initial investment, it will depend on the brand, features you want to have, etc. Remember that these coffee makers are complex because They incorporate a grinder to be able to grind your coffee instantly, so it is logical that they are more expensive. What you can save on is the price per cup of coffee, being more economical since they use coffee beans, which is cheaper than capsules. In contrast, the Capsule coffee makers have a lower initial cost, but the price per capsule and the accumulated expense can be significantly higher in the long term. Furthermore, it happens like when you buy a printer, the price is quite low, but you are already forced to consume its ink cartridges, and you cannot use others, only those of that printer at the price that the brand decides. You can use compatible cartridges but they could damage the machine. The same with the capsule coffee maker, they seem cheap, but in the long run, the coffee consumed with its capsule system will have a greater impact on your pocket. This is called two-part rate strategy and we explain it better in this video: https://youtu.be/upxjPosliEw We already know that capsules are harmful to the environment because they are difficult to recycle, on the one hand you have the organic waste from the coffee and on the other the plastic or aluminum of the capsule. But you also have to look at the prices. Generally, a premium coffee capsule, to be able to compare with a good coffee bean like the one from Incapto, It is usually around 0.40 or 0.50 euro cents. If you check the prices of our coffee bean catalog, the price per cup does not exceed 0.30 cents where you can get one of the most exotic or special coffees. We leave you more information: do you know how many grams of coffee you need to prepare an espresso? If you didn't know, With only 8 grams of coffee beans, it is more than enough to make a good espresso. This means that with 1 kg of coffee beans can make between 100 and 140 cups, depending on the option you use and the variety. In the case of capsules, most contain only 4-5 grams of ground coffee. If you do the math, they don't turn out to be profitable, plus the aroma and flavor of that coffee will never be the same as freshly ground coffee beans. Single-dose consumers could spend between 50 and 70 euros for approximately 140 capsules, which is equivalent to almost one kg of coffee beans. And you don't just have to look at the price, the cup of coffee is not the same: When the coffee is freshly ground you are enjoying a rich, natural and sustainable experience. In Incapto we have created our own coffee saving calculator so you can do the math yourself. So you will see that switching to coffee beans is a natural, good and sustainable option. Benefits of super-automatic coffee makers Super-automatic coffee makers offer numerous benefits that justify their popularity and preference among coffee lovers. Below, we explore the key advantages of these modern machines. 1. Better quality coffee These coffee makers use fresh beans for each cup, providing superior flavor and aroma compared to brewing methods that use pre-ground coffee or capsules. 2. Convenience, your coffee in one click The ease of use is unmatched: with the push of a button, you can enjoy a variety of drinks without hassle or long wait times. 3. Coffee customization Super-automatic coffee machines allow you to adjust various parameters such as coffee strength, temperature and the amount of water to personalize each cup according to your personal preferences. 4. Self-cleaning These coffee makers incorporate self-cleaning systems that keep the machine in optimal hygienic conditions with minimal effort, which prolongs the useful life of the device. 5. Sustainability Super-automatic coffee makers like those from INCAPTO They stand out for their commitment to sustainability, using technologies that minimize waste and promote more responsible consumption. Remember our motto: good for you, good for your pocket and good for the Planet. 6. Savings when using coffee beans vs. capsule coffee As we have seen before, in the long term, using coffee beans is cheaper than capsules, as well as offering a more authentic cup experience and less environmental impact due to reduced waste. If you use our savings calculator You will be surprised when you see the result of the savings in 10 years, this being the useful life that we consider our machine has if it is well maintained. In relation to the time that appears there, it means how long it will take to recover the investment of the coffee maker. For example, those families that buy Nespresso capsules consume about 4 cups of coffee a day and have a coffee maker that cost them about 80 euros. If they decide to switch to grain, they will be able to save €3,461, and in 6 months they will recover the investment in the coffee maker. If we do the math, you can pay for a vacation for the whole family, and the only thing you have done is switch from capsules to freshly ground coffee beans. How to choose the right super-automatic coffee machine? Selecting the ideal super-automatic coffee maker is a process that goes beyond simply choosing a model; is to deeply understand your needs and how a machine can fit your lifestyle and coffee preferences. Consider aspects such as frequency of use, the type of drinks you enjoy, and the space available in your kitchen. Additionally, evaluate the machine's ease of maintenance, its energy efficiency, and the customization options it offers. These factors will help you find a coffee maker that not only prepares espressos and cappuccinos to your liking, but also integrates harmoniously into your daily routine, thus maximizing the coffee experience at home. Super automatic coffee maker Incapto Incapto offers you super-automatic coffee makers that They stand out for their design and ease of use. When you choose a coffee maker Incapto, You're investing in a machine that not only brews exceptional coffee but also comes equipped with advanced self-cleaning and customization technologies. Furthermore, the commitment of INCAPTO with sustainability ensures that each cup of coffee contributes to a lower environmental impact. Preparing a cup every day in this machine means having our beans ground in seconds, making a strong espresso and even heating water for infusions. You may be wondering, what is sustainable about this? It turns out that, By using products as natural and quality as coffee beans, you are contributing to the care of the Planet.. You will not find this in the consumption of coffee pods, whose packaging is made from plastic and aluminum, which means that they could take up to 100 years to completely disintegrate. Time that would be tripled if they still contain organic remains at the time of disposal. By purchasing this machine, you automatically become a sustainable consumer. Since your contribution to the environment, even if you consider it small, will also benefit future generations. This without overlooking that, with coffee beans, you would be saving up to 70 euros per month. With just the push of a button, we will have the privilege of delighting in a residue-free, exquisite and contaminant-free coffee., qualities that we look for so much in a cup. These features make coffee makers super-automatic. INCAPTO an excellent option for those who value quality, comfort and respect for the environment. Conclusion In conclusion, super-automatic coffee makers may represent a significant initial investment, but their long-term benefits and the quality of the coffee they produce justify the expense. From the convenience of making a variety of beverages with the push of a button to customizing each cup and reducing environmental impact, these machines offer an unbeatable coffee experience. When choosing a super-automatic coffee maker, consider your specific needs and the features you value most to ensure your choice enriches your love of coffee every day.

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

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

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

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

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

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

There are those who prefer to make delicious coffee without the need to use electrical appliances. They even exclude filters (paper or cloth) from the preparation. We know what's going through your head: What method is used? The favorite candidate is the popular french press, or plunger coffee maker as it is also known in the coffee world. In addition to being a sustainable preparation mode, It is also characterized by providing a intense and aromatic coffee. This without overlooking that it results quite affordable for any pocket, so it becomes much more interesting for consumers. Just as today we can find countless patents, models, sizes and names, we will also find numerous stories related to its origins. That is why we will focus on sharing the most accurate versions of one of the most effective devices when it comes to making a good cup. What is the true origin of the French press? The first model of this brewing technique was to not seal a jar completely. Therefore, It has no similarity with the design we know at present. This innovation was patented by the French Mayer and Delforge, in 1852. Now, by 1929, the Italians Attilio Calimani and Giulio Moneta, patented a French press very similar to the current model. The swiss Faliero Bondanini, was responsible for launching and patenting the most successful design in 1958. In fact, in France (the country where it was manufactured) it was known under the name 'Chambord'. The popularity of that device in France was what gave the coffee maker its French identity. Subsequently, Bondanini decided to conquer the UK market with its Chambord, as 'The classic coffee maker'. Some time later, the renowned Bodum company became the official distributor of Chambord in Denmark, and then acquired the rights to his name and those of the company. However, ‘La Cafetiere’ continued to belong to its original owners. Unfortunately, currently Bodum and La Cafetiere had legal conflicts, resulting in a war over control of markets outside Europe. They also had other problems related to design patents. But is it of French or Italian origin? This is an answer that is still the subject of debate. It is a bit difficult to determine the origin of the French press. But this does not prevent us from all agreeing that it is one of the simplest and most effective preparation methods when it comes to making good coffee. Of course, as long as you know how to use it properly. What is a French press and what is it for? It is possible that, among such a variety of coffee makers, it will be somewhat difficult for you to differentiate them. But the french press It is one of the easiest to identify since it is a complete immersion device, with a metal mesh filter. The latter is responsible for providing a viscous extraction, with a lot of body and an increase in texture. It is because most of the oils remain in the final extraction, as well as fewer coffee particles. If you are someone who enjoys the gritty feel in your cup, then the French press is the right choice. The result is a coffee with body and intense flavor. Having the ability to control each factor during the preparation of the drink, such as: grinding, water temperature and extraction time, will be a plus to adjust the coffee to your preferences. Preparing it correctly will allow us to fully enjoy the nuances of the aroma and the characteristic flavors of the coffee you use. How does the French press work? We teach you how to use it Now that we're done with the theory, it's time to get into practice. And, shortly, we will teach you how to use the French press and not die trying. Therefore, we will reveal to you what are those points that we must take into account when you are going to prepare your coffee. Grinding for French press, what kind of coffee do you need? It is essential to use the appropriate size to achieve optimal results. To do this, we recommend using a conical grinding mill, and not one with blades, because this is how the grains will move much better and avoid over-extraction. That said, choose one of our quality coffee beans to grind it instantly and enjoy an exquisite coffee. The grind that we should place in our French press it should be quite thick, similar to the granules we see in sand. If you think this could be a problem, well, it turns out to be quite the opposite. An interesting fact about metal filter coffee makers is that, in general, some fine particles of coffee are always filtered out, giving an excessively sandy cup. Amount of coffee for French press Putting the correct dose is one of the simplest things. The trick is the milliliters of water, divided by the milliliters of coffee you are going to prepare. That is, the most common is 1:15 (15 grams of ground coffee) per 225 ml of water. It is advisable to start with this dose, and later, add more coffee or add less water to adjust it and find the preparation that best suits your tastes. Control water temperature This is one of the essential factors, which can be experienced depending on the flavor. The first step consists of heat the water for about 45 seconds, until it reaches the boiling point, so that it can reach the 90°C (195°F). If you want to control the water temperature more accurately, We advise you to use a gooseneck or swan neck teapot. Extraction time for French press In Incapto We advise you on an ideal extraction time between 3 and 5 minutes. If you use a dark roast coffee, don't go over 5 minutes. But if it is a light roast, 3 minutes is usually not enough. The appropriate extraction point would be 4 minutes. Extraction process, how long should you leave coffee in the French press? The time has come to add the ground coffee to the preheated jug. Then, proceed to slowly add the water, trying to moisten all the particles. Place twice as much water as coffee, for pre-infusion. For example, add 15 grams of coffee, along with 30 grams of water. We recommend you mix subtly and after 30 seconds, add the rest of the water and put the plunger in the jug (try not to lower it). Leave it on for about 4 minutes, and finally lower the plunger to the bottom slowly and delicately. Now, start pouring the drink very carefully (without stirring the coffee left on top). As you will see, the French press is one of the most sustainable preparation methods. This without overlooking that it is capable of providing an exquisite cup of coffee, which feels wonderful to start our day on the right foot. If you have one at home and you don't use it much, we invite you to try it and play a little with the variants explained above. Become an expert and surprise your loved ones. Source: French Press - History and Extraction Guide