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When we visit any specialty coffee shop, it is very common for us to see extraction equipment to get a delicious cup. Such as the V60 and the Chemex, utensils that have been around for decades and today are the pouring method most popular around the world and make up the third wave.Although this type of preparation technique is also used frequently in countless competitions. It is possible to apply it from our kitchens and get an equally exquisite coffee, since it is a way that is quite simple. In fact, many experts in the field consider that the pour-over method works great for coffee-making novices and expert baristas alike.Since Incapto Coffee, we know that you are very curious about how this method of preparation came about, as well as those factors that made it so popular. Fortunately, in this article we will clarify these and other doubts about one of the most famous techniques in the world of specialty coffee.A look at the pastFor many centuries, the population used to prepare a cup of coffee in a different way than the one we know today. At that time, ground coffee was heated in a pot with water, as is done in Turkish and Saudi traditions.Years later, specifically in 1810, the percolator was invented. Its function was to extract the coffee by undergoing a boiling cycle, through grinding. With a delicious cup as a result, this mode became the most popular extraction method throughout Europe. Soon, the espresso machine arrived.In the 20th century, a woman of German origin named Amalie Auguste Melitta Bentz, I was not very happy with the taste of the coffee prepared in the percolator. Without overlooking, the grinding that remained at the bottom of the cup. Therefore, as a result of this, he decided to experiment and design various extraction prototypes. After several attempts, he invented a technique that included absorbent paper and a can, which he pierced with a nail.The result satisfactorily matched what she was looking for. Because, with this, he managed to achieve a less bitter drink to that prepared in the percolator. And best of all, there was no grinding residue left in the cup. In June 1908, Amalie patented filter paper and the company was born. Melitta.Present your creation to the world Amalie and her husband decided to share their filters with the world in 1909, during the Leipzig Trade Fair. A product that achieved immediate success. The Melitta company included the conical filters that we currently know, in the 1930s. After making some improvements, producing a larger area for the extraction of the drink, it helped to enhance the quality of the coffee. It was to be expected that more modern and more effective utensils would be designed than a simple can to support the filters. The couple decided to innovate a little, and designed a conical-shaped drip device, which works by placing a cup or jug. The first drip cone that came on the market apparently had a total of eight holes at the bottom. Something that was modified for the 60s, where its creators decided to leave it with a single hole. Although in Latin America, they had already been using cloth filters for some time, the arrival of paper filters became an innovation in this territory when it came to preparing coffee. In turn, it quickly motivated its commercialization. Currently, Melitta is one of the most important companies thanks to the manufacturing of its filters and drip devices. These utensils can frequently be found in many homes and cafes around the world. How does the pouring method come about? There have been many manufacturers that throughout all these years, specifically, since Melitta was born, decided to launch drip devices and filters on the market. The goal is to offer consumers endless options to enjoy their favorite drink: coffee.One of these producers was the German chemist Peter Schulmbohm. He is the creator of the popular glass carafe Chemex, created in 1941. Everything indicates that Schulmbohm was characterized as a man who was one step ahead of the rest. That is why he was concerned with seeking to implement effectiveness in those everyday objects, to make them more pleasant to use. So, he patented more than 300 creations, including designs for cocktail shakers and automobiles.Due to his training as a chemist, he was able to find the perfect formula to understand how coffee extraction worked. Following this, he decided to design his own thick paper filters. Experts gave it the approval, since they do not allow the drink to be unaffected by the oils and bitterness characteristic of coffee and of course, the grinding.Chemex is the best of all! That device, whose figure was similar to that of an hourglass, was considered one of the best designs of modern times, in 1959. In summary, the Chemex, in addition to being a pouring method wonderful is also known for being very practical. But what makes it so special? It turns out that that wooden handle that surrounds the neck of the jug is responsible for holding the hot glass. While the leather loop prevents it from slipping. If we focus on the material of the jug, it is designed with resistant laboratory glass, which is capable of absorbing odors or controlling chemical waste that may affect the quality of the coffee. Japanese versions innovate in pouring As time goes by, new manufacturers join in creating new devices, designed for those who enjoy the pour-over method.One of them has been the Japanese, who for some time have wanted to offer pouring devices. Hario, founded in Tokyo in 1921, is one of the most popular Asian brands, although its beginnings were dedicated to manufacturing laboratory glass. This is followed by V60, whose creation was intended to improve the filter holders of that time.Most of these devices consist of a drip cone that is placed over a cup or bottle. Afterwards, he holds a paper filter. However, this does not seem as simple as it seems.The first thing you should know is that the cone is 60°. Therefore, it allows water to flow specifically to the center of the grind, thus extending the contact time. This pouring method device has a large hole, while there are similar ones, but with the only difference is that they are small, reducing stagnation. In the case of the V60, it has spiral-shaped grooves, allowing air to escape and thus maximizing the expansion of the coffee grind.These are not the only Japanese creations, since there is also the Kalita Wave. A device whose design is composed of a lower, flat part and three holes. These are perfect for eliminating any water channeling over the grind, resulting in a sharp and delicious coffee.However, the drip cone was created with the intention of establishing the slightest contact with the filter. This makes for a consistent temperature and a dispersion of the water.Cloth filters are not the only ones Paper filters may be the most sought after pouring method. But there is another one that also turns out to be very practical and provides a 100% delicious cup of coffee. It is about the jetter, It is an extraction mode originating from Costa Rica and has a wooden support and a fabric filter. The most surprising thing about the matter is that this method has been used for a long time, even long before Amalie Melitta placed absorbent paper in a can. In case you didn't know, fabric filters are reusable, they don't produce as much waste unlike paper, and they are labeled 100% sustainable. Using a stocking or sock to extract coffee is a method that has amazed the specialty industry.Applying the inverted method, either in your home kitchen or in your coffee shop (if you own one) is one of the most used methods in all parts of the world. All of them have the purpose of providing a delicious cup without affecting the environment. You just have to look for the brand device of your choice and live this coffee experience.SourceMelitta, Chemex and more: The history of pour-over coffee

If we analyze it, until recently coffee shops did not have non-dairy alternatives. Fortunately, things have changed and most establishments have vegetable drinks (milks). However, one of them has become a fundamental ingredient for certain preparations, and that is: The oat drink. This product is leading the coffee industry. According to reports, in 2017 only 10 coffee shops in the United States included oat milk or drinks as a non-dairy product. Specifically the brand Oatly. In 2019, the numbers have skyrocketed and there were already 3,500 coffee shops throughout the country, this being quite a boom between consumers and baristas. But what made it so popular? Why do customers prefer it? How does he behave with coffee? We will answer these and other questions throughout this article, with the help of the team of specialists at Incapto Coffee. So, we invite you to continue reading and learn more about this incredible product. oat drink What is it and how is it produced? It is one of the best alternatives for those who are lactose intolerant or simply lead a vegan lifestyle. The oat drink, is characterized by its balanced, smooth flavor with a sweet touch. If we talk about its commercial production, this involves the harvest and transportation of the oats to the place where it will be processed. Once this process is finished, it is stored in huge sterilized silos. Subsequently, the oats are added with water and then beaten or mixed until a thick liquid consistency is achieved. They add enzymes to this mixture, which will accelerate the elimination of carbohydrates in the oats. This helps sweeten the product in a much more natural way. Once the previous process is completed, the mixture is filtered to remove the remains of any hard fiber, in order to obtain a softer and thicker liquid. What would be the real oat drink. It is possible to add some flavors or reinforce with vitamins and minerals, to increase its nutritional value. Finally, it is pasteurized, which means that it will have to be Subtly raise the temperature of the drink. What function does this have? Well, it will guarantee that the product is safe and at the same time, extends its useful life. Regarding storage, the liquid is placed in sterilized silos before being packaged and offered to the public. How does its consumption become popular? As incredible as it may seem, the oat drink has already been on the market for 20 years. The first to be marketed were Pacific Foods in the United States in 1996. And Oatly in the 90s in Sweden. If we know what you are wondering: Why did she become so famous many years later? Specialists attribute it to the new consumer behavior over the last decades, as well as rise of veganism. Both aspects are related to the popularity not only of the oat drink, but also other beverages of plant origin. It is no secret that the vegan lifestyle has spread throughout the world. Its objectives are based on promoting environmental care and a healthy lifestyle. In the UK, the vegan community had significant growth after going from 150,000 to 540,000. This is undoubtedly a clear example that most people want to be healthier and responsible consumers, which is why dairy alternatives are part of this change. In summary, one of the most notable points that gives a clearer vision of the increase in consumption of oat drink, is due to awareness regarding environmental conflicts. All of this, without overlooking the stimulation of sustainable consumption. The figures are increasingly satisfactory The statistics are quite accurate and positively reflect the consumption of the oat drink. Between 2017 and 2019 it increased by 71% in the United Kingdom. While in the United States, profits from the sale of this drink reached $29 million during 2019. In 2020, large chains such as Peet's Coffee, Dunkin Donuts and Starbucks shared with the world that they began to include oat drink in their respective menus. How does the oat drink with coffee? If you love a good cup of coffee, especially ones that are very foamy, but you lead a vegan lifestyle or are dairy intolerant. You don't have to worry, since you can continue enjoying a good cappuccino or latte, thanks to the oat drink, one of the best alternatives these days. It turns out that the oat drink It acts in a similar way as cow does with coffee. Because it is able to balance and give it that sweet touch, working wonderfully with those fruity and complex coffees. Thanks to its similarities with the cow's milk, this drink combines perfectly with others offered in coffee shops. For example, Oatly and Minor Figures launched canned milk-based drinks, ideal for making nitrogen lattes, chai lattes, iced mochas, to name a few. Now, the mixtures of oat drink for baristas typically work for cream and pour latte art. How to use it correctly? Those oat drinks that are prepared for professional use. That is to say, in coffee shops (the packaging indicates that they are a collection for baristas) it is usually creamed the same as cow's milk, and they can even make incredible art lattes. The manager of Joe Coffee Company, Eric Grimm, explains that the steam wand can be placed inside the jug, using the same position as when texturing cow's milk. In fact, the same steam temperature can be applied, which is approximately 55-65°C / 131-149°F. It should be noted that oat drink requires more air than regular milk, to stabilize the foam level as much as possible. This will achieve a softer texture, which will help maintain a better shape for longer. Attention, it is extremely important that you let it rest for about 40 seconds, before proceeding to pour it. This will make the texture of the drink much more balanced. Either because you want to experiment by trying a cappuccino with oat milk or you simply feel the need to change your lifestyle for a healthier one. And of course, for the conservation of the planet. This vegetable drink alternative is one of the most successful options for professionals in the field. In Incapto Coffee, we have a cappuccino maker ideal for heating oatmeal drink or any other, at a much lower temperature, being one of the most successful accessories for this type of preparations. On the other hand, when you go to the nearest coffee shop, don't forget to ask for oatmeal drink to be included in your coffee. So that you can make a comparison and determine which one best suits your preferences. Source Oat Milk: Why is it so popular in coffee shops?

A drink with centuries of history and traditions, are some of the main characteristics of the turkish coffee. This continues to be part of social gatherings, not only in its country of origin, but also in other parts of the world. But what makes it really special is that in addition to delighting millions of palates, it is used to accompany it with various delicacies, such as a piece of burma saree (a Turkish cake covered in syrup) making this experience incredibly pleasant. Turkish coffee, as it is also known, is a delicious coffee with a dark appearance and very fine grind. It uses a cezve coffee maker, which is a small saucepan or cup, tall and not very wide, whose material is brass, copper or ceramic. It has a long handle to facilitate the preparation of the drink, avoiding burns. This is an interesting cafe, and one that should be on our bucket list. We know that experimenting can be scary, and at the same time exciting. But we can assure you that this drink will meet all your expectations, and you could even prepare it from the comfort of your kitchen. Origins of Turkish coffee To date, it is not known exactly how this drink came about. However, historical data takes us to the 17th century, when the first coffee shops are installed in Istanbul, the most important city in Türkiye. In its beginnings it was known only as coffee (kahve, in the Turkish language). But in the eighties with the arrival of instant coffee, new generations began to call it Turkish coffee (Türk kahvesi). Name that continues to be maintained today. Although this drink is consumed in other countries in the Middle East, and in other nearby regions, such as Greece or Slovakia, Turkey continues to lead in its preparation. This is because they maintain traditional methods such as not filtering the coffee. Turkish coffee. What exactly is it? It is a delicious, potentially sweet, exquisite and dark coffee. Unlike the others, this one is consumed without filtering. As for the sugar, it is cooked together with the coffee, resulting in an intense and caramelized flavor. With the first sip you experience a pleasant thick sensation that runs down your throat. A fact that cannot be overlooked is that sugar must be impalpable or glaze, is characterized by being pulverized or ground to a powder consistency. As we pointed out above, it is very finely ground. They are usually left in the coffee, so that once they sit they can retain the heat. This without overlooking its wonderful surface, which is known for being quite firm and foamy. Because it is a drink with a lot of history and that continues to keep traditions intact, in 2013 it was declared by the UNESCO, like intangible cultural heritage of humanity. This drink is part of Turkish life. It is just as important as tea to the English. Where is it frequently consumed? You probably think that this drink is only prepared in Türkiye. But the truth is that it is also very common throughout the Middle East, and in the Balkan countries those that are located in the southern peninsula of Europe, Albania, Montenegro, Slovenia, Croatia, Romania, Serbia and Bosnia being some of them.If you visit any Armenian, Balkan or Turkish restaurant, anywhere in the world, you will see that this delicious coffee will appear on their drinks menu.It is to be expected that it is quite popular in Turkey, so if you ever visit this country, don't be surprised that they offer you a Turkish coffee everywhere you go, and even serve it to you without asking you. We advise you not to refuse a cup, since if they offer it to you it is a sign of hospitality, education and even refinement, aspects that usually characterize the majority of Turks.How to prepare a traditional Turkish coffee? There are a series of steps that we must follow rigorously, starting with grinding. This should be very fine than usual and this is because the drink will not be filtered as happens in other preparations. The most traditionalists usually grind their own beans in a copper manual grinder, something that requires a good amount of dedication to find the perfect point. The consistency is a light and soft powder. Surely you are wondering: what type of coffee can we use? The answer lies in Arabica beans. In Incapto Coffee you can find this variety specifically in our product catalog. Preparation Now, the first thing we must do is place 15 ml for each cup and proceed to heat over low heat. You have to put the required dose in the cezve, specifically 50 ml per cup, that is, the same amount used to make an espresso.Experts recommend using quality water, preferably mineral or filtered. Otherwise, we will not achieve a good result.You can add sugar to taste, it is important to mix it well so that it can dissolve. But if you prefer not to sweeten it, no problem, this will allow you to appreciate each of its properties much better.When the coffee is ready, let it sit for at least 5 minutes. So that the coffee grounds or erases as it is also known reach the bottom of the cup.There are other versions Like most preparations, there are traditional recipes and versions. In the case of Turkish coffee, exactly the same thing happens. There are those who prefer to recreate it in a less traditional way. That is why, shortly we will reveal to you which are the most popular. Turkish espresso For those drinks where the espresso flavor can be quite pronounced or mild, Turkish coffee becomes the ideal option. For this reason, we invite you to try the popular bonbon coffee. This is a Spanish drink that has been adapted for those who offer coffee of Thai origin. Once the bonbon coffee is prepared, condensed milk is gradually poured over a shot of espresso. The next step is to replace the espresso with Turkish coffee, to get a smooth and sweet cup. It even compensates for the temperature loss caused by milk. Turkish ice cream Definitely, this option is for those who like to experiment and be radical, looking for more complex things. On this occasion you can turn a completely traditional drink into Ice Cream! To do this, you need to be very generous when adding sugar to the coffee. When you're ready, pour over ice cream served in a milkshake glass. If you want to make it more attractive, you can add a layer of whipped cream around the edge (a complicated technique that requires patience), you can also add cocoa powder and now enjoy it. If you manage to make everything exquisite, by summer you won't want to go to the ice cream parlor. Turkish coffee is an easy preparation to recreate if we have the right utensils and the ideal grind. It is a drink that invites us to take risks and connect with other cultures. There are those who claim that it is the most delicious coffee they have ever tasted. So we invite you to discover new coffee proposals. Source Turkish coffee: What it is and how to prepare it

If you own a cafeteria, you know that the loss of ingredients or materials can be a hard blow to your pocket. Profits can be affected by a dropped cup, spilled coffee, sugar and even milk waste, the latter being one of the most frequent. As you know, in a cafeteria where drinks like cappuccino, latte or macchiatos are made, milk is one of the ingredients that cannot be missing. Of course, this without leaving aside the coffee. Being very attentive to the appropriate use of milk could reduce waste and avoid negative results in the establishment's accounting. Does your cafeteria waste a lot of milk? Or don't you know what strategies to implement? Well, don't worry, because thanks to the help of the team of specialists at Incapto Coffee will provide you with the best resources to avoid this type of situation. Why is milk waste so expensive? The loss of materials in any establishment can be quite damaging when we look at the costs. If you manage to attack this problem in time, you will be helping your coffee shop's finances and allowing you to use that money for other needs. For example, the acquisition of new ingredients or emergencies. Reducing waste not only plays a positive role economically, but also helps conserve the environment. And in how your clientele perceives your business. As a result of the pandemic caused by Covid-19, many food establishments have been affected. Since, by remaining closed to the public, this caused the waste of perishable food every day. A situation that caught the attention of the organization Dairy Farmers of America, one of the most prominent dairy cooperatives in the United States, since farmers were not exempt. It was estimated that the union would be discarding a total of 3.7 million gallons of milk, daily at the beginning of April 2020. That is, at the most critical point of the pandemic. The public joins responsible consumption A study published by the Capgemini Research Institute, revealed that only 79% of consumers were changing their preferences for ones that were more sustainable for the environment and for society. That is why experts recommend studying the issue of milk waste in your cafeteria, devising a good plan so that your customers continue coming and, in turn, attract the attention of others. If you do this, you will begin to notice that profits will begin to rise in the long term. This research details that those establishments that promote sustainability will have greater customer loyalty. Obtaining more income thanks to the message they seek to convey. Do you know how much milk you waste? Specialists assure that milk waste They occur for countless reasons., while the exact volume will always vary depending on the location. The coffee consultancy, which works in Hong Kong and China, Celia Wong, explains that milk waste will mainly depend on how many drinks contain this ingredient, as well as the size of the cups reflected on the menu, which means that more milk will be used. On the other hand, the Edinburgh University notes that approximately 16% of all milk produced is wasted. The Global Academy of Agriculture and Food Security (World Academy of Agriculture and Food Security) states that at least 116 million tons of dairy products, are discarded or discarded around the world annually. Even in countries with higher incomes such as the United Kingdom, consumers, distributors and sellers are blamed for the majority of this waste. If accidental spills or deterioration due to poor storage constantly occur in your cafeteria, they are not considered the main causes of milk loss. This is because specialists attribute it to the large quantities that are used when making a drink (lattes, macchiatos, among others) or simply not preparing it according to the consumer's demands. Causing the drink to be repeated and more milk to be consumed. Are climate changes another cause? With the arrival of winter, especially the very low temperatures caused this year by Storm Filomena, have encouraged many to consume hot drinks and the foamier the better. Apparently they seem to be the ideal option to combat the cold. That is why the owner of Caffeine Coffee, In San Diego, California, Andrew Benavides believes that milk waste is much more frequent during these seasons. This happens because a larger quantity is used so that when vaporizing it, a better result is obtained. While frozen drinks do not require large quantities of milk, due to the ice cubes that are added to the glass to provide freshness. If you have a coffee shop, and you want to have greater control regarding milk waste. Benavides, who has had success with this particular point, recommends paying more attention to the barista equipment and the tools used. Since you cannot rely on the same measurements that some baristas usually use. As well as being very alert about the amount of milk you order for the rest of the week. However, this last point could be an indication that would indicate how much you would be using. That is, if you notice that you order more and more than normal. Another expert in the field gives us a slightly simpler solution. Which consists of giving each of your workers a bucket to put the milk that was not used during the day. Thanks to this, he was able to realize that his cafeteria was losing around $15 worth of milk daily. Which is equivalent to $5,000 a year. Tips to avoid wasting milk When you finally identify how much milk you are throwing away in your cafeteria, then it's time to take action. To do this, we will give you some tips that you can apply and make your business more sustainable, without major financial losses. Have the right equipment on hand When preparing an espresso, the barista must measure and dose the exact amounts of ground coffee for a shot. The same goes for milk, if the correct equipment is used, the measurement will be perfect for each drink. But in case your cafeteria is in its first years, and the income is not so fluid, you can continue using your usual equipment and be guided by the measurement marks reflected on the jug. Several experts recommend that coffee shop owners purchase self-dosing devices. Thanks to this equipment, baristas have an easier time pouring the exact volume of milk, with the pre-established temperature and amount of foam. Celia Wong advises having a milk dispenser in establishments, however, this device must be connected directly to the refrigerator. Maintain good communication with your clients Those inexperienced customers generally do not know how they prefer their cup of coffee, and they do not even know the exact amounts of milk for a macchiato, latte, cappuccino or flat white. When the drink does not meet their expectations, they end up ordering another one, ending up wasting the milk that was used in the previous cup. In these types of cases, we invite you to communicate with the customer and help them resolve their confusion, indicating what ingredients make up their foaming coffee. There are also those who, in order to lead a healthier lifestyle, prefer vegetable drinks, such as almond, oat, soy or coconut. This could affect the coffee, if the correct one is not selected. For example, if the customer wants a latte you can use almond or soy milk. But, cashew and hemp milks have a neutral flavor, however, do not produce foam. Try to clarify all the customer's doubts, since this will leave your business in a very good place. Trained baristas Avoiding milk waste in your cafeteria will also depend on your team of baristas. We advise you to train each member, try to get them to worry about measuring the milk carefully minutes before heating it. It cannot be reheated repeatedly, something that not only damages its texture, but would also represent a danger to the consumer. This is because milk contains bacteria that thrive between 5 and 60 °C. Therefore, the milk left over in the jug would have to be discarded. A more cost-effective and viable way to train your baristas is that, instead of using milk in practice, they do it with water. To which later, you can add a few drops of liquid dish soap to learn about texturing and vaporization. Controlling the issue of milk waste in your cafeteria will not only give you a more sustainable image and take care of your future profits, as your clientele will see in you a person committed to their business and who knows how to take the reins of it with great commitment. Source How to reduce milk waste in your coffee shop

Every day, many of us look for an extra boost of energy, especially in the morning, when a cup of coffee becomes our main ally. Coffee is known for its caffeine content, a substance that helps us stay alert and full of vitality. According to a study published by the National Sleep Foundation, it was known that For our body to eliminate 50% of caffeine consumption, approximately 6 hours must pass.. However, caffeine is not only found in coffee; There are other drinks that can also provide us with that necessary push to face the day with energy.. In this article, we will explore these alternatives and answer questions about the impact of caffeine on our health. What is caffeine? Caffeine is a natural stimulant substance, Widely recognized for its ability to keep us alert and energized. It is not only found in coffee, but also in various plants where it acts as a natural insecticide to protect them from pests. Additionally, caffeine is known for its ability to suppress appetite and prevent sleep, making it the perfect ally for students and night workers. There are different varieties of coffee with varying levels of caffeine. For example, Robusta coffee contains between 2% and 3.5% caffeine, while Arabica coffee, softer and more popular, has among a 0.9% and 1.5%, making it ideal for decaffeination processes. How does caffeine act on your body? Caffeine is a natural alkaloid which acts as a powerful central nervous system stimulant. When consumed, caffeine blocks the action of adenosine, a neurotransmitter that promotes sleep, keeping us awake and alert. Furthermore, it has effects on metabolism, increasing the release of fatty acids from adipose tissues. Common sources of caffeine Although he coffee is the best known source of caffeine, this substance is also present in other drinks and foods such as tea, cola, chocolate and some energy drinks. Caffeine concentrations can vary significantly between these sources, offering different levels of stimulation. Is caffeine a drug? Myths and realities Surprisingly, caffeine is considered the drug most consumed worldwide. This does not mean that everyone depend on a cup of coffee to start the day; Caffeine is also found in other drinks, such as colas and energy drinks. But what does it really mean for caffeine to be a "drug"? caffeine belongs to the group of methylxanthines, compounds that, at a chemical level, are related to nucleic acids. Inside the body, we cannot synthesize caffeine, but depends on the methylation of xanthines, a process that occurs only in plants. These produce the three types of methylxanthines most consumed by humans: caffeine, theophylline (in tea) and theobromine (in cocoa). From a point of view scientist, caffeine is a trimethylxanthine, an alkaloid that has stimulant effects on the central nervous system. This explains why, in addition to being naturally present in products such as tea and chocolate, it is also added to many energy drinks, drugs and soft drinks to enhance their effects. Despite its wide availability, it is important to remember that, like any other psychoactive substance, caffeine can cause dependence if consumed in excess. Benefits and risks of coffee and caffeine consumption Coffee is the second most consumed beverage in the world and, beyond its caffeine content, it offers a series of health benefits. Recent studies have shown that The consumption of natural and freshly ground coffee can help prevent neurodegenerative diseases, promote weight loss, and act as an ally against type II diabetes, kidney stones, gout and liver diseases. These benefits come from more than 1,000 bioactive compounds present in coffee, such as diterpenes, chlorogenic acids and caffeine. However, caffeine consumption is not without risks. Some people may experience insomnia, anxiety, gastroesophageal reflux, heart palpitations and headaches. These symptoms may be more pronounced in individuals sensitive to caffeine. Additionally, for those looking to improve iron absorption, it is recommended to avoid consuming coffee with meals, as caffeine can interfere with this process. It is important know your body well and adjust your caffeine intake based on how it affects you. While the benefits of coffee are significant, it is crucial to be aware of the possible adverse effects and moderate your intake when necessary. Main drinks with high caffeine content After knowing what caffeine is, its functions and origin, it is time to discover other drinks that, like coffee, contain this powerful stimulant. These drinks not only keep us energized but are also part of our daily routines. cola soft drinks Cola soft drinks are some of the most consumed drinks in the world and contain caffeine among their main ingredients. A study of the International Coffee Organizationn shows that A 12-ounce (354 ml) can of cola can contain between 30 and 60 mg of caffeine.. Although the content is lower than that of coffee, it is still a significant source of this stimulant, so its consumption should be moderate. matcha tea Matcha tea is another drink rich in caffeine, but with unique characteristics. A cup of matcha tea contains approximately 25% less caffeine than a cup of coffee, making it a popular alternative for those looking for a milder stimulating effect. Additionally, the caffeine in matcha is released more slowly and steadily, avoiding sudden spikes that can cause nervousness or palpitations. matte tea Originally from Paraguay, mate tea is known for its antioxidant and energizing properties. Although it contains less caffeine than coffee, Its energizing effect is notable and comparable to that of energy drinks. Furthermore, mate tea is rich in vitamins and minerals, making it a healthy option for increasing energy without the side effects common to other sources of caffeine, according to a study by the University of the Republic of Uruguay. Energy drinks Energy drinks are widely known for their ability to fight fatigue and stay awake. These drinks usually contain higher caffeine levels than colas, which makes them effective but also potentially dangerous if consumed in excess. Side effects may include tachycardia, anxiety and nervousness, so moderate consumption is recommended. white tea White tea is another drink that, although less known, has a significant caffeine content. Depending on the type, a cup of white tea can contain between 15 and 70 mg of caffeineAccording to a study published by the Spanish Tea School Compared to other teas like green or black, white tea tends to have the highest caffeine content, making it a great choice for the morning if you're looking for a mild, less intense pick-me-up than coffee. Comparison of caffeine between the main drinks When we compare the aforementioned drinks with coffee, we observe that the caffeine content varies considerably. - cola soft drinks (33 cl can): 30-60 mg of caffeine. - matcha tea (240 ml cup): Approximately 50-70 mg of caffeine, 25% less than a cup of coffee. - matte tea (240 ml cup): 30-50 mg of caffeine, less than coffee, but with similar energizing effects. - Energy drinks (250 ml can): 80-100 mg of caffeine, higher than cola soft drinks. - white tea (240 ml cup): 15-70 mg of caffeine, depending on type. What is the best option for you? In general, beverages high in caffeine, especially those derived from natural sources such as Tea and coffee can be consumed safely and in moderation.. However, it is important to note that cola and energy drinks, due to its high levels of caffeine and other additives, should be consumed with greater caution to avoid side effects on the nervous system. We recommend that you read our post on how much caffeine you should drink per day at most, to be able to control better. As for coffee, opt for our natural coffee beans, prepared with our superautomatic machines, it is an excellent choice to enjoy all its benefits. Plus, our subscription model ensures you never run out of coffee, offering you a convenient, quality experience. Subscribe now to coffee Incapto! Source: Drinks you didn't know have caffeine

Most people love to start their day with a delicious cup of coffee. In many cases it can be a strong espresso, a cappuccino or even a latte. So far, everything is going well with this morning ritual. But you will be shocked when we tell you that many now prefer the coffee with butter What a mix! This unappetizing recipe that is known as bulletproof coffee, arises in the United States. Its creator Dave Asprey, who is a Silicon Valley entrepreneur, has traveled around the world, searching for the best techniques to find the best alternatives to improve our body and mind, through the now known Keto diet. At the same time, he is a faithful promoter that breakfast should include coffee with butter. An idea that invaded his head after a trip he made to Tibet, and he tried yak butter tea. https://youtu.be/G10hMh1TLsk Just as there are those who claim that it is an excellent formula to replace sweeteners and some other health benefits. On the other side of the scale are those who claim that it is a terrible mix. As you will see, there are many questions regarding this recipe. That is why the team Incapto Coffee, we have decided to investigate further to answer all the questions surrounding coffee with butter. How is coffee with butter born? Coffee with butter became a trend during the 2000s after becoming a trend in the fitness lifestyle. However, this idea of mixing coffee and butter It is more than a thousand years old. The first evidence that emerges from this falls on coffee grounds, after being analyzed, experts discovered that they were consumed with clarified butter, in 9th century Ethiopia. Specialists in the matter assure that adding fat to coffee, it's not something new. Well, Ethiopians and Tibetans used to drink yak milk coffee (a tea) long before it became popular these days. In fact, farmers in Tibet consume a drink called po cha, made from fermented black tea and yak butter. It is known that in countries such as Vietnam, Singapore and northern Japan, they continue to consume traditional variations of tea and coffee with butter. What is butter coffee? It is a drink with high levels of calories and fat, and free of carbohydrates (if not sweetened). That is why it is recommended to consume it in the morning, during breakfast, especially for those who follow a low-carbohydrate, high-fat diet. This type of diet is also known as ketogenic. Its promoters claim that coffee with butter is capable of providing sustained energy to support an exercise routine, and at the same time, it is ideal for improving concentration. For the owner and director of Dark City Foundry, in Melbourne (Australia) Anita Brodian, highlights that the flavor of coffee with butter is smooth and creamy. Brodian confesses that he has been consuming this drink every morning for a long time. He considers that this has helped him with satiety since he starts the day with an intense exercise routine. Although she does not eat breakfast before training, she feels satisfied with the drink. In short, coffee with butter is considered an energy drink, ideal for those who have a healthy lifestyle. On the other hand, Robert Chohan, founder of Kopi House, a major coffee chain located in London, specializes in offering Nanyang coffee from Singapore. Chohan, notes that they sell a traditional Singaporean butter coffee, called Nanyang Kopi. In Spanish it means southern ocean coffee. A drink that became very famous in 1930, when workers used to consume it frequently because they considered it a quick and economical breakfast. This preparation is now very popular among tourists visiting the country, especially Westerners, who are looking for new coffee alternatives. The recipe involves pouring layers of sweetened condensed milk into a cup. It is then topped with a base or concentrate of freshly made Nanyang Kopi (usually an intensely flavored Robusta). Subsequently, add a little water to soften the coffee, and finally, a slice of unsalted butter, which is allowed to float on top until it dissolves. It is characterized by being a delicious, creamy drink, with chocolatey notes, and intense. Prepare your coffee with butter like an expert As you will see, more and more people are beginning to replace milk with butter in their respective coffees. And if this has piqued your curiosity, we will help you prepare this drink at home in a quick and simple way. The founder of Kopi House indicates that there are different ways to prepare coffee with butter, something that will vary depending on where in the world you are. The expert explains that this recipe normally involves mixing or beating butter into concentrated filtered coffee. Because, for those who don't know, butter is an emulsion of water and oil. Therefore, it can be easily stirred or integrated into the coffee, so that the oils do not disperse and rise to the surface of the drink. When prepared in this way, the result is a coffee with butter, thick and foamy, even reminiscent of one with milk. Basically, the trick is to mix both ingredients very well. If stirring it with a spoon is annoying and the result is not what you expected, don't worry, you can use a blender or cocktail shaker. This is intended to dilute the fat as much as possible. How will we know it's ready? You should make sure that the drink has a lighter color and looks silky, when this happens you can pour yourself a cup. Opt for other butters and oils You can give a personal touch to your recipe. Some experts recommend replacing the butter with pure coconut oil or cream. This results in a drink very similar to “bulletproof coffee.” The only difference is that this version includes unsalted butter and MCT oil (medium chain triglycerides) an ingredient widely used in drinks such as smoothies or salad dressings. Anita Brodian revealed that at Dark City Foundry, they usually offer a 100% vegan butter coffee. Instead they use cocoa butter, ideal for those consumers who avoid dairy products. They also add soy lecithin, which is an organic substance mostly found in the membranes of plant and animal cells. It is capable of improving our blood lipid profile and helps fight bad cholesterol. In this coffee shop they use it as an emulsifier to prevent the cocoa butter and oil from separating. Some consumers prefer to make butter coffee from home, because this works as a supplement before starting their day of exercise. Drinking these types of preparations should be done with great caution, using the appropriate materials and the correct diet. We recommend that you visit a nutritionist before venturing into any type of diet, in this case ketogenic. Source Butter coffee: What is it and why is it usually drunk?

It is very likely that in recent times you have heard about the coffee husks. The same ones that were discarded in the past, because they did not find a place for them, in the world of the specialty. And now, the story has taken a 90-degree turn, since, in addition to being a popular product, it also works as a base for countless drinks. More and more people are investigating various processing techniques. As well as discovering its properties, preparation methods, mixtures, varieties, to name a few. In short, it has become an indispensable product within the coffee growing industry. Of course, this without leaving aside everyone's favorite, coffee. If you have reached this point, it is because you are curious to know more about coffee peels. Starting with what they really mean and what they have seen in them to make them so popular, not only in specialty coffee shops, but also in various parts of the world. Know its history Although some think that this is a novelty, what they don't know is that it all started many years ago in Yemen and Bolivia. However, it is something completely new in the Western world. If we have to thank someone, for giving value to the shells it would be Aida Betlle. She, more than a decade ago, after discovering her strong floral smell, while walking near where they had them exposed to the sun, when he realized what it was, he made the decision to taste them. To do this, the Salvadoran woman, who owns a farm in her native country, proceeded to collect them and immerse them in hot water, resulting in a drink with a peculiar but pleasant flavor. When faced with that treasure, he immediately decides to share it with his most adventurous roasters. What are coffee peels? Coffee husks are nothing more than the dried husk that covers the coffee fruit. They are characterized by containing low levels of caffeine, while their flavor turns out to be more intense than that of grains. This is going great for producers, consumers and even for the planet, because it is 100% waste-free and also has incredible properties.But what happens when it is not used to make an infusion? Well, the good thing is that they do not end up in the landfill, but rather, they find another use for it and that is to function as fertilizer. They are also discarded, in waterwaysAlthough they do this thinking that they will not affect the waterways, the reality is that they end up dirtying these rivers in a certain way. Because it is not part of a conservation technique. But in the face of high levels of coffee production, husk waste becomes an inefficiency in agriculture.In relation to its flavor, in addition to being quite intense, it turns out to be exquisite. Among its benefits, it stands out for being an excellent antioxidant. In short, coffee growers see in the coffee husks, a new and interesting way to generate extra income.What is the most difficult thing to be able to market it? Convince the public that it is a quality, natural, contaminant-free and delicious product. The important thing is to highlight all its positive aspects, so that the first impression is more than correct. Getting it may be quite a challenge, but it will never cease to be one of the most sustainable options derived from coffee.Are cascara and coffee completely different?Although husk is a byproduct of coffee, both are completely different. This is because the notes we detect in an infusion made from peels are very different from those we find in a cup of coffee.Let's explain it better. In the husks we get fruity flavors. There are those who compare its flavor to that of red fruits. While the coffee can vary, since sometimes we get cups with chocolate notes, others citrus and others floral.What benefits does it provide?Although it is becoming one of the most consumed products, its extensive list of benefits continues to be investigated. But this does not mean that we still do not know some, in fact, as we detailed a few paragraphs above, coffee peels are an excellent load of antioxidants for our body. As it comes from the same coffee plant, and covers the fruit of said plant, it can be said that its properties are similar to those of coffee. That is, it is an ally when it comes to losing weight, preventing neurodegenerative diseases, reducing the risk of suffering from diabetes, and containing essential nutrients, to name a few. If you are one of those looking for decaffeinated coffee, the peels can be the perfect substitute due to their low levels of caffeine.How are coffee peels consumed?In countries like Yemen, Ethiopia and Bolivia, the drink made from coffee peel is quite common. Surely you will wonder, is it prepared the same in each country? The answer is no, since each region has a different way of consuming it.For example in Yemen, specifically in Qishr, husk is often mixed with a lot of sugar and ginger. On some occasions they even add cinnamon. They are quite popular, because they turn out to be very economical. In Ethiopia, they have a different way of preparing them, since they proceed to lightly toast a part of the outside of the cherry. Which later takes on a deep crimson hue, approaching black. They mix the ingredients (water and husk) in equal parts, resulting in a dark drink with a very subtle flavor.In Latin America, the drink extracted from the peels provides a fruity flavor, which leaves a pleasant sensation in the mouth. In fact, they sometimes call it the poor man's cafe. We are going to move to Bolivia, where this preparation is known as Sultana tea, whose preparation is based on lightly toasting part of the husk. They usually mix it with sugar and essences such as cinnamon.Prepare your own peels at homeIf you have reached this point, it is because you want to learn how to prepare this delicious and healthy drink, without leaving home. So shortly we will tell you how to do it in the simplest and fastest way. The first thing we must do is add at least 11 grams of coffee peels in a cup. Then pour 350 ml of boiling water. You can also add a little cinnamon to your infusion, to give it a special touch. Finally, let the drink rest for approximately 4 minutes, and remove the remains of the peels (this is optional) and voila, the time has come to enjoy this wonderful drink. As you will see, coffee and its derivatives will continue to be incredible products not only for our health, but also for the environment. Sources Coffee Husk: Uses, Process and Characteristics (2021)

In these times where we stay at home more, we want to recreate all kinds of recipes that we may like. Especially if you are a coffee lover and feel the need to make preparations that go beyond a simple espresso with milk. Well, now you can try it with more foamy drinks and with different layers (very popular by the way). That is why we wanted to bring you a recipe with these qualities and it is about the marocchino coffee, so that you fall in love with your palate in seconds. This exquisite coffee of Italian origin, contains several layers, one of them is cocoa powder, the other is espresso and finally a milk foam. Normally, it is served in a small glass glass. In fact, if we close our eyes while we taste it, it will immediately take us to other similar drinks such as, for example, the mocha. Did your mouth water? If so, we invite you to continue reading and discover details related to its origins, its popularity and of course, the original recipe for this wonderful coffee, which we are very sure you would like to prepare right now. History of Marocchino The birth of this drink took place in the mid-20th century, a preparation that became part of the list of preferences of the Italian population. The same one that for centuries has tasted coffees similar to the marocchino. Throughout coffee history, some coffees have emerged whose ingredients are quite similar. The first of them arose in the 18th century, and it is an exquisite drink whose ingredients were: a concentrated and dense espresso, chocolate and milk cream, called Bavaresa. This was served in a large round glass. But this is not all, in the 19th century, in Turin, another very similar drink was born that was named bicerin. Its ingredients also included espresso coffee, chocolate and milk. Now, the coffee marocchino It appears some time later, specifically after World War II. And it used to be prepared with a bicerin base. His birth took place in Bar Carpano in Alessandria, Piedmont, located about 90 kilometers from Turin, this being the capital of the region. Where does the word 'marocchino' come from? There is a lot of curiosity regarding this point. It turns out that 'marocchino' is the Italian term for the word 'Moroccan', in reference to where the renowned hat brand Borsalino, bought the leather, with which he managed to make Hollywood stars fall in love with him in the 40s and 50s. It should be noted that each hat had a strip of brown leather inside, called marocchino. The workers and customers of the Borsalino factory frequented the Carpano Bar, because it was quite close. Therefore, the baristas of that place, upon seeing this, decided to name the coffee Marocchino, because of the brown leather strip, a color that reminded them of the layer of cocoa that was sprinkled on the drink. Where can we enjoy a good marocchino? As it is a coffee with an Italian seal, it is very normal that we get it in almost all coffee shops in that country. However, the Italian barista champion in 2017 and runner-up in 2019, Francesco Masciullo, assures that the name could vary depending on the region and recommends finding out what it is called in that place in order to order it and not take risks. He is also the administrator and main barista of Ditta Artigianale, a specialty coffee chain in Florence, details that the marocchino It is known in Southern Italy as espresso. But if you go to the North, and ask for a espresso baristas may look at you as crazy, because they won't know what you're about. Learn to prepare it Well, since you now know all the historical data of this delicious drink, the most anticipated moment has arrived: Knowing its recipe. So if you have reached this point, it is because you are interested in recreating it and not only surprising your palate but also that of your loved ones. A fact that you cannot ignore when preparing a coffee marocchino, is its impeccable preparation and presentation. This being the differentiating factor between other drinks made with espresso and chocolate. Francesco Masciullo reveals that another of the great secrets is based on size. Because the original recipe highlights that you need a 60ml glass. Very similar to the one used for espresso in vetro (espresso in a glass). Preparation The expert details that to make coffee marocchino, we must start preparing a espresso shot, simple to work as a base. We have to try to cover it with a layer of cocoa powder, and then add a layer of foam or cream. Finally, a layer of sprinkled cocoa. Usually to this coffee no sugar is addedHowever, this will depend on each person's tastes, as well as the type and flavor of cocoa powder used. In turn, Francesco highlights that the amount of cocoa powder and the consistency of the milk or cream will depend on the barista. As long as a fairly balanced result is achieved. Some recipes of marocchino coffee, point out that you can add a shot of ristretto, which will give you a more intense espresso. Regarding the last layer of the drink, composed of sprinkled cocoa, it can be changed by hazelnut cream or melted chocolate, to make it a little more attractive. In fact, it could be placed around the edge of the glass, since it does not necessarily have to be another layer. Mocha vs Marocchino Are they really different? Although he moracchino and the mocha have the same ingredients, they are completely different drinks. We have several pieces of information that prove this and we will share them below: The mocha was created and became popular some time after the Marocchino came out, and it is larger in size The coffee moracchino has little volume. It has two layers of cocoa powder, something that gives it a thick flavor that is difficult to match, because it combines with the flavor of espresso. Making it completely different from mocha and other similar drinks. In the case of mocha, has two shots of espresso, chocolate syrup, as well as drinking chocolate and cocoa chips, instead of adding powder or hazelnut cream. While milk should be textured rather than foam or cream. In short, coffee marocchino It is a drink that has become very popular for its exquisite flavor, which ranges from intense to sweet. This is undoubtedly the perfect option for those who lean towards chocolatey, creamy and thick coffees. It is one of the best ways to enjoy a good cup alone or in the company of your friends. But if you haven't had the privilege of tasting, we invite you to order one the next time you go to a coffee shop. In Incapto We have quality coffee beans that we recommend you try with our offer of coffee bean coffee makers. Source: What is Marocchino coffee?

Attention fan of a good foamy coffee with milk or a delicious vegetable drink, Incapto Coffee, has decided to surprise you. It turns out that now, you can prepare your drink with lots of foam with our new “cappuccino maker” in an easier and more comfortable way from the tranquility of your home. So we're sure you were waiting for them, right? As you already know, we had to do without the vaporizer in our machines for a series of reasons, which the Q-Grader Arabica, Beatriz Mesas, explains in the video New coffee maker Incapto Coffee! Published on the YouTube channel.Don't worry, if you can't live without frothy drinks like a good cappuccino, then you've come to the right place. Because shortly we will explain to you what we were inspired to make its design and each of its functions.What exactly is a cappuccino maker? Before getting into the matter, we wanted to tell you that the “cappuccino maker” is an incredible accessory for froth the milk and is part of many coffee makers. However, we can also find it as an independent item for home use and with the same functions.If we focus on the results, let us tell you that they are wonderful! Even your “cappuccinos” and your other foamy drinks will be like those of a professional, in just a few minutes.What are its functions? The cappuccino maker that we include in our product catalog was designed to fulfill the following functions:-Heat the milk and make little foam-Heat the milk and make cappuccino foam-Just foam without heatingTo begin, we will teach you a little trick, so that you can apply the first function, which at the same time, is ideal for distinguishing the amount of foam and for it to visibly look more beautiful, what you should do is heat or emulsify milk. Later, we add the coffee.By pressing once, with the red LED, the function heats the milk up to 60° and only generates 25% foam.The second option is to press twice, and you will notice that the LED will turn white. With this function, the drink can reach up to 60° with 50% milk foam. While in the third, you will have to press the button three times and you will see that the LED changes color and turns blue. In this option, the drink is not heated, it is simply emulsified cold. In case you fancy something very sparkling during the summer season.In the heating functions, when the “cappuccino maker” reaches 60° it stops on its own. That means that depending on the amount of liquid we add or the initial temperature, it will take a while to reach 60°. In case you want to stop it earlier, you just have to press the button.One of the things you should take into account is the amount of fats and proteins that the chosen drink has. This is because, when emulsifying, both things are necessary to give a good texture as the final result. For example, milk cream will always turn out better if you use a whole one and of course, if it is fresh.How does the cappuccino maker work with vegetable drinks? It is a secret to no one, that the vegetable drinks (also known as milk) are products that fit like a glove for those who lead a much healthier lifestyle. In addition, they are the favorites of those who are lactose intolerant or simply not dairy lovers. We can find them in various presentations, such as almonds, soy, coconut, rice, oats, to name a few. But this does not stop here, since with vegetable drinks they are perfect for making incredible coffee recipes such as a batidana. If you want to emulsify any of the vegetable drinks that we indicate with our cappuccino maker, we recommend stopping the process before it reaches 60°, because, at higher temperatures, the foam of vegetable drinks may not give the result you want. But we can solve it by looking for which milk or vegetable drink is most suitable for coffee, without having to heat it too much. We teach you how to clean it Proper cleaning of our cappuccino maker will guarantee a long life for the product and is a simple task to accomplish. Well, the first thing we should do is wait for this cool down, once this happens you will have to use a sponge, preferably soft.Our experts advise that you use the same soap that you usually use to wash dishes. Do not use abrasive products, and avoid scratching the heating part.To the base, like any electronic device, you just have to pass a dry or damp cloth, always when it is not plugged in. If you start to notice that it is not working perfectly or the milk is turning out bad, try to check if the mixing piece is correctly placed or if you have forgotten to put it in.Once you correct this, you will notice how your cappuccino maker begins to work wonders, resulting in much foamier and more delicious drinks.Why did we decide to include the cappuccino maker? As we pointed out paragraphs above, for the new model of the coffee maker Incapto We have decided to eliminate the milk frother. It must be said that making a good milk emulsion with this or any other coffee maker is not so easy, you have to have a bit of technique on how to introduce the air, otherwise we will only have huge bubbles with a not very pleasant texture. In addition, we want the coffee maker to last you for many years. And since to make steam the coffee maker needs to reach 100ºC, at this temperature it is much easier for limescale to become embedded in the internal ducts and it can be damaged sooner if the descaling process is not done correctly. And the last point related to the vaporizer is that depending on the maintenance that is done, it can be a little unhygienic. It is very easy for milk residue to remain and if we do not always clean before and after, a lot of bacteria can be created in the vaporizer area.As a result of this, we have decided that the best option was to include the cappuccino maker so that it can be used exclusively to heat the milk or vegetable drink. So that at the same time, our clientele has the privilege of enjoying a foamy, delicious cup that looks as if it had been prepared by an expert barista. Upon hearing about these changes, would you dare to include this new model in your kitchen?

As a company dedicated to the coffee industry, we have wanted to expand 100% in terms of products. That is why we have decided to include in our catalog some ingredients that will be able to give your cocktail or coffee shake that sweet and special touch that you are looking for. Well, they are about the syrups Incapto Coffee, and we can assure that you will look like a professional barista in front of your loved ones.Our syrups are characterized by being 100% natural, vegan, gluten-free, without preservatives or colorings and with a natural aroma. In fact, they are a superfood and are made from carob which is a pod-shaped fruit, reddish black in color, with a sugary pulp, native to Asia. As if that were not enough, it is excellent for health, since it contains mucilage (soluble fiber). It provides 50% energy, natural sugar, and 10% protein. It is also considered an excellent expectorant, since it is capable of cleaning the respiratory tract and is a great ally for the treatment of asthma and laryngitis. So if you want to know more about the syrups Incapto Coffee, we invite you to continue reading. Not only will we reveal its characteristics and ingredients, we will also teach you how you can use them in each of your recipes, so that you become an expert without having to leave home.What are syrups? Surely, you have come across some syrup in several coffee shops and big doubts arise. What are they for? Or what makes them so important? It turns out that they are characterized by enhancing the flavor of the drink, as well as providing balance thanks to their sweetness. But this is not all, since syrups are also widely used for a lot of desserts. In short, this wonderful product makes a coffee-based cocktail or smoothie difficult to forget. We can get these types of syrups in different presentations, from raspberry, apple, sugar, to name a few. In Incapto Coffee, we carried out a previous tasting and determined that the ideal ones to combine with coffee are the four flavors that we have selected, which are: Vanilla, cinnamon, coconut and hazelnut. Experts in the field consider that syrups are that secret ingredient that makes your creation a delicious drink. How is syrup produced? Now, when you make a syrup naturally, the first thing you do is extract the sap from different plants. During this process, part of the water is eliminated and all the sugar is concentrated. It is no secret that producing syrup industrially can be quite expensive. However, we can look for cheaper ingredients and prepare it from the comfort of our kitchen or simply look for affordable options such as syrups. Incapto Coffee. In addition to playing an excellent role in your drinks, they are also 100% natural and you would be making sustainable consumption. Get to know our syrups After that brief explanation, the moment you have been waiting for has arrived: Knowing the “Syrups Incapto “Coffee”, and each of its characteristics. You surely want to know why we decided to embark on this adventure, and the answer focuses on the high percentage of coffee consumers, the same ones who still continue to add sugar to their cup.Something that you can replace with our line of flavoring syrups, to sweeten those coffee blends in a healthier way. So you can create your own coffee shop at home offering your guests different lattes.All this without overlooking that they are contaminant-free, natural and quality products. Buying them not only makes you a sustainable consumer, but you would also be gaining health and a delicious drink. We have chosen four aromas that combine very well with coffee, and they are those of cinnamon, vanilla, hazelnut and coconut. We wanted to venture with the latter, since we are sure that it will give a very special touch to the drink.What are they composed of? The composition of the syrups Incapto Coffee, includes fructose of plant origin and 100% natural aroma. This without overlooking that the concentrated star ingredient is carob. These are produced in the province of Tarragona by Palleja Concentrates, a local and family company specialized in this superfood that we had forgotten.Something you should know is that carob is a sweet food that contains between 40% and 50% natural sugars, that's why we can find it as alternative to chocolate. But what makes it a better raw material than cocoa? Apart from being a local food that is grown around the Mediterranean and it is not necessary to import it from other countries, of course. In the case of cocoa, it has between 15% and 30% fat, while carob only has 1%.On the other hand, why is it considered a superfood? The answer is that, in addition to natural sugars, it also has a generous amount of minerals, with calcium, magnesium, phosphorus, zinc, potassium and silicon being the most prominent. But this does not end here, because carob is also rich in vitamins A, B1, B2, B3 and vitamin D.In short, it is a completely beneficial and safe sweetener, recommended for diabetics, thanks to its slow absorption.How to combine them with the correct coffee? Since you know how wonderful and healthy our syrups can be. The time has come to indicate what types of coffee you can combine them with, and make your latte three times as delicious.-Hazelnut syrup: If you decide on this delicious flavor, you can combine it with the Blend coffees for example the black label, which includes grains from Guatemala, Brazil and Peru.-vanilla syrup: This is another of the best options to make a vanilla latte, like a professional barista. The trick is choosing the perfect beans, so Blend coffees (black and white label) from Incapto Coffee, they work wonderfully with this sweetener. You can also use those of South American origin, those from Brazil, Colombia or Peru.-Cinnamon syrup: For those who want to give a Christmas touch to their coffees or to cope with the low winter temperatures, this cinnamon syrup is ideal. In fact, you can mix it with practically any coffee.-Coconut syrup: If you are looking to reduce the intensity and bitterness of those beans that tend to be strong, such as Blend white label coffee Uganda, Brazil and Peru, you already know which syrup to put in the cart.As you will see, these are completely natural, healthy and incredible products that not only enhance and give a sweet touch to your drinks, such as cocktails and coffee-based smoothies. In addition, they are also capable of helping you get a delicious latte every morning, and start your day on the right foot.

Of all the coffee and milk drinks, the latte, always wins as the favorite preparation. The reason is due to that exquisite combination, which is capable of brightening anyone's day. Its foaminess makes it the perfect option during the winter season. Who wouldn't like to start their day with a good cup of latte? But what would you do if we told you that you had run out of milk or vegetable drink? Or worse yet, what would be your plan B if you get the supermarket closed? You don't need to answer, because we know you would panic and your perfect mornings would be in jeopardy. Fortunately we have the ideal solution, and it is to prepare your own vegetable drink from the comfort of your kitchen. In fact, we can assure you that you will like it much more than the supermarket one and it will even be three times as healthy. So, we invite you to continue reading because we have the perfect recipe so that you do not run out of your latte foamy and warm in the mornings. What is a latte?Before revealing our secret formula to you, we consider it very important that you know that the latte not a typical coffee with milk. Because They are completely different preparations.It turns out that the latte It comes from Italy, and is made with espresso coffee. While your cousin brown au lait, popular in France uses a drip and milk machine. You're probably thinking: but is it very similar to cappuccino? The answer that is latte contains more milk and two quarts of steamed milk for a quarter of foam. Unlike the cappuccino, whose white surface is simply foam and not milk, as some think, even though they contain almost the same volume of milk. Simply put, they do not contain the same amount of milk. This is because the milk cream, having more bubbles inside, makes it take up more volume. That is why it adds less milk to the coffee.We know that at first it can be quite confusing to discover what a real latte and know how to differentiate it from the rest. However, it has characteristics that are difficult to overlook since it turns out to be quite creamy and smooth.No milk for you latte? Make almond milk If you've reached this point, it means you're out of milk and you'd hate not to enjoy your coffee. latte in the morning. As we highlighted a few paragraphs above, we have the solution for you and the best of all is that it is very simple and economical. On this occasion we will make an almond milk, which tastes wonderful and today we will teach you how to prepare it. So, if you are one of those who always have this product at home, you will already have a long way to go. Now, it's time to get to work. The first thing we must do is prepare 400 ml of vegetable drink. For this we will need 90 grams of almonds. The next step will be to let them soak for approximately 8 hours (preferably the night before). In the morning you should wash them with plenty of water and place them in a blender. Add a date for a sweet touch and clean water. Once you crush it well, you can strain it. If you have any leftover, store it in the refrigerator, the preparation can take about two or three days. You will surely wonder what to do with the almond pulp. Well, there are countless recipes on the internet where they teach you how to use it, for example, as pesto or as an excellent salad dressing. Thanks to our almond vegetable drink, we will get a delicious latte without additives, without colorings, or preservatives. Simply, we will have a good espresso with freshly ground beans and a milk made only with almonds, dates and a lot of love. In a few words we will have a sustainable and at the same time exquisite cup. How to prepare a homemade latte?We all agree that there is no perfect morning without a good cup of coffee. In this case, without a delicious latte to start the day with that foamy and creamy sensation on the palate. If it is your favorite preparation and you want to learn how to do it like a professional, then this is for you.We will shortly tell you everything you need to make a latte coffee 10 points, and in the eyes of your loved ones you look like an experimenting barista. So take note of ingredients:-Espresso coffee-Milk or hot vegetable drink (you can get this thanks to the nozzle of your coffee maker)-Not very dense milk foamIt should be noted that, if you want to make a latte small, you will need 170ml, for every 30 grams of prepared espresso. Specialists in the field assure that skimmed milk is the easiest to froth. However, it is not as tasty as whole or semi-skimmed ones usually are.Another fact that you should not overlook, when recreating this drink, is that milk with 2% fat produces a good amount of foam, and at the same time, adds greater creaminess to the drink. While the whole milk is the most difficult to foam, but it is the only one capable of providing a more exquisite latte, because it does not contain fat.Preparation That said, it's time to prepare our drink. The first thing we should do is grind the coffee before preparing the espresso, if you have a super automatic coffee maker or any grinder, this step will be a piece of cake for you. Once this is done, place enough coffee (previously ground) in the dispenser for a full shot. The ideal espresso brewing time is about 25 seconds or less.When the coffee is infusing, proceed to heat the milk or vegetable drink. The next step will be to inject heat through the mouthpiece of the coffee maker. Don't forget to clean and purge the steam wand, before and after your preparation. Once you have the milk ready, you pour it over the cup where the espresso is already served.But what happens if your coffee maker doesn't have the capacity to heat milk? Well, we recommend you use the cappuccino maker Incapto Coffee, an incredible accessory to emulsify milk or vegetable drink. We just have to add the drink, touch the touch button whose main function is to prepare hot or cold milk foam. Its capacity is 100-150 ml. If you want to purchase yours to prepare other drinks such as cappuccino or latte macchiato, you just have to go to our website, in the 'Accessories' category. The final result should be, a proportion of espresso coffee and a double steamed milk and one for cremation.

On previous occasions, we have talked about the benefits of coffee beans and freshly ground coffee, compared to capsules. A rewarding experience that we can live every morning and even at your workplace (in case you didn't have time at home). Yes, we know you will wonder how can I enjoy it in the office? In case you didn't know, Incapto Coffee, can be in your company and make you enjoy a good cup before starting your work day or during a moment of rest. One of the great benefits of having Incapto For companies, it is ideal for all types of businesses. Since as experts in the field, we offer individual solutions for different types of offices. In addition, we adapt to all needs. From automatic replenishment to consumption control, they are one of the many services that you can enjoy if you have products Incapto Coffee at your workplace. If you are a business owner and are interested in knowing more details, well, we invite you to continue reading and discover why this would be the best option, for which your employees will thank you. What do the products have? Incapto that the others don't? If you are a fan of bean, freshly ground and specialty coffee, then Incapto Coffee is at the top of your list of preferences. This without leaving aside the fact that you can enjoy coffees from various parts of the world, capable of providing an exquisite cup, ideal to enjoy alone or in company. There is nothing that compares to a freshly ground coffee with an encapsulated one, since one of the big differences will be the flavor. Let's see, we will explain it to you more simply, consuming a peach freshly picked from the plant will never have the same properties as one dipped in syrup. We cannot overlook sustainability, because our products are 100% natural and free of contaminants. Unlike the coffee capsules, that every minute 13,500 are thrown into the trash, of which only 4 out of every 100 are recycled. Well yes, just as you read. In fact, some experts consider that if we put them side by side, these could go around the world about 14 times! Alarming figures that a large part of the population still ignores and continues with its consumption. Price also plays a fundamental role, if you decide to include products Incapto At your workplace, you would be doing a good savings practice. For example, if we analyze carefully, the 3-4 grams that a capsule contains, this means that we would be paying approximately €70 per kilo of coffee. Furthermore, we would be acquiring black, bitter coffee without personality. Oh! Not even championship coffees are like that. Our main objective is based on keeping the planet safe from products as polluting as single doses, but we are also characterized by having direct contact with producers. What is the purpose of this? This helps contribute to local communities. Well, in our product catalog you will only find grains harvested using sustainable farming methods, with traceable origins. Other benefits of including Incapto in companies In addition to enjoying a delicious coffee, we also offer other benefits that will make your company the favorite place for your employees and those who love a good cup. And thanks to our platform you will be able to connect each super automatic coffee maker to the internet (Wifi) What is this for? It is an ideal option to control consumption and monthly bills.With this you completely forget about having to go buy coffee, since we monitor the stock according to consumption. And best of all, you can receive coffee whenever you need it and your company will never be left without enjoying a delicious cup with a seal. Incapto Coffee.As if that were not enough, your employees will not only delight in origin coffees, without changes in their flavor and ecological as they are. Cafe Colombia Risaralda El Vergel, Coffee from Peru Jaén Cajamarca and the Burundian Coffee Kayanza Nemba, to name a few, but will also support fair, healthy trade and the best quality on the market. We also offer blend grains white label and black label, selected especially for you. In short, we take care of bringing the culture of a good cup to your workplace, without harming the planet.Incapto Coffee is characterized by offering beans with the highest standards of quality, origins, intensities and prices. We always emphasize that our coffee is specialty, that is, without defects, with 80 points or more within the scale of 100, according to the protocol of the Specialty Coffee Association (SCA). In our catalog you will find more intense and unique specialty coffees, including blends or decaffeinated coffees for all audiences. Of course, without forgetting that each of our beans will be able to exceed your expectations in terms of flavor, sustainability and convenience. Can we adapt to all tastes? Of course, we are able to please those palates that prefer classic, modern or nerdy flavors. For that, we provide advice so you can hit the target right.Nor can we overlook that, as a basic principle, we have chosen the local roasting. With this, we avoid unnecessary transportation, without overlooking having the shortest possible freshness, from the bean to the cup. We present you the professional blends coffeesJust as we pointed out a few paragraphs above, Incapto Coffe offers blended beans which are usually roasted every Monday and mixed with one purpose: to provide a unique experience for all audiences. Another thing that makes delighting our products something special and unique, we owe it to our expert, the Arabica Q-grader and professional coffee taster, Beatriz Mesas, who selects and mixes beans from different origins, in order to find the purest combinations and thus achieve the highest quality blend.We are responsible for working directly with farms at origin, thereby demonstrating our commitment to fair trade. The concept of blend coffee (in English) has been used as a substitute for “mixture” for those beans that contain more than two coffees in their composition, from different origins but that have been subjected to natural roasting. In Incapto We are aware that there are consumers who lean towards blended and roasted (with sugar), but these options are not healthy enough.Why do we include Blend?The blends Incapto Coffee, contain at least two or more beans of different origins. As we know that you would like to know more reasons why we have this type of coffee in our catalog. We have decided to tell you the reasons below.-Achieving the perfect blend does not mean looking for a balanced coffee of excellent quality, mixing two varieties, for example, Arabica and Robusta beans. Or simply find the cheapest blend coffee for commercial purposes, but with a pleasant flavor.-Including blend coffee may or may not turn out to be a success. For example, the more experience the coffee expert accumulates, the result will obviously be impeccable. The same thing happens in the gastronomic community, since the master chefs, the more years of experience they have, the more they treasure culinary creations and can afford to make higher quality dishes. This process should be seen as any type of art. -Each coffee bean is unique. That is why the requirements for your roasting procedure are also different, so it is not at all convenient to mix the coffees before roasting. Although blends are a mixture of beans, the most prudent thing is that each coffee has the appropriate roasting, in order to enjoy its properties to the fullest.Get to know our blendsSince we have talked to you about how natural and sustainable blended coffees can be Incapto Coffee, the time has come to introduce them to you so you can decide on one or more.Professional Blend ArabicaIf you are one of those who love a cup with a dark chocolate base, medium acidity, velvety body, long aftertaste, then the professional Blend Arabica will suit you and your employees wonderfully. Their beans have different origins, because they come from Guatemala, Brazil and Peru.This product is adapted for those more demanding palates. We cannot ignore that its medium acidity gives personality to this coffee, without needing to be very marked. As for the roasting level, it is medium-high, making the drink of higher quality, with a flavor profile suitable for a large number of consumers.In short, we will have a more balanced cup, designed only for those who are fans of classic, quality, 100% Arabica espresso.Professional Blend StrongIt is a coffee with beans from different origins, since they come from Uganda, Brazil and Peru. At the same time, it is characterized by providing bitterness and medium body, it contains a base of dried fruits such as walnuts. It has an aftertaste with a chocolatey finish, thus leaving a pleasant sensation in the mouth for about 15 minutes.In short, this coffee is capable of satisfying the palate of most consumers. On the one hand, the beans originating from Peru add personality to the cup thanks to that incredible touch of citric acidity, typical of high altitude areas. Brazil is responsible for giving it a chocolatey base, while Uganda offers bitterness and body.The professional Blend Strong is a carefully selected formula making it a coffee designed for everyone and for any time of day. In this we will find 80% Arabica variety and 20% Robusta.Professional Blend DecafWithin our line of blend coffees, we also have a decaf coffee, perfect for enjoying a full-bodied cup with medium bitterness. Its beans were subjected to a natural decaffeination process, applying the formula Swiss water. Which is capable of allowing us to enjoy a decaffeinated coffee free of chemicals.The grains have two places of origin: Mexico and Brazil. With this coffee, both you and your employees can enjoy a delicious drink. Tried to do without the slightest of its aroma and flavor, even after having gone through a decaffeination system.A very interesting fact about caffeine is that it is the plant's natural insecticide. In short, it is the component that the plant uses to defend itself against possible insects or pests.We have the perfect coffee maker for your business We all agree that the key to a good cup will always be a good coffee. However, the experience would not be complete if we do not use the appropriate equipment. That is why we are committed to offering the best coffee machines so that both you and your employees can be part of the movement Incapto 100%. In short, they are the perfect machines for your company, latest generation and different sizes. They are capable of preparing delicious espresso coffee, with cream and with filter settings, all without complications and without leaving the office. It should be noted that all coffee machines have a maintenance and replacement service. The machines we currently offer for your company are the following: Jura For those who have a medium or small business, this super-automatic machine works great for them. As if that were not enough, the largest models are capable of preparing up to 200 cups during the day.The Jura coffee maker is capable of preparing an exquisite coffee with milk and freshly ground beans.Super automatic coffee maker In case you didn't know, the super-automatic coffee maker Incapto Coffee is one of the most sought after options, because it is capable of preparing a delicious espresso in 30 seconds. It can heat water for infusions, very easy to use and with an avant-garde design taking into account its quality and robustness.At the same time, it is one of the ecological preparation methodsSo if you have a business, this machine is another great option and your employees will thank you.If you are committed to the environment, and you already had in mind to eradicate capsules from your office, now you have it much easier. Do not hesitate to contact our business department. They will be happy to help you eliminate the infinitely unnecessary waste generated by encapsulated coffee.

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

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

In recent years, the AeroPress, has become one of the favorite methods for prepare coffee. The reason is because, in a matter of seconds, we can enjoy a delicious cup, hassle-free. Another thing that makes it so popular is that in addition to softening the bitterness of coffee, we can also take it everywhere. Although this incredible tool includes its own recipe, there are those who decide to lean towards the inverted technique. But what does it consist of? Very simple, we just have to place the AeroPress upside down, this will allow the coffee grounds to be placed in the water for longer. Resulting in greater extraction. If curiosity invaded your mind, then you are in the right place. Not only will we explain how to prepare coffee in an AeroPress like a professional, but we will also tell you how to apply the inverted method and not die trying. So we invite you to continue reading and discover all the data we have for you. What is the inverted method with the AeroPress? In case you didn't know, the AeroPress was invented by Alan Adler in 2005, an American engineer and inventor who wanted to reduce preparation time with this device. Now, it is not known for sure who, much less when, decided to turn it around and make coffee in an inverted way. However, it was in 2008 when this technique became famous.At the time of prepare coffee, with the inverted method, the first thing to do is place the plunger on the work surface, ensuring that the rubber seal is facing up. Subsequently, the camera is placed face down on the plunger, and that is when it is pushed down. In this way, the seal is exposed inside the chamber, about 20 mm.Finally, you securely hold the chamber and plunger with both hands, then invert the AeroPress. It should be placed directly on the cup or container of your choice. All that remains is to press so that the drink comes out, through the filter into the cup, in the same way as when making coffee with the traditional method.There are many people who have given a twist to the process of preparing coffee from home, applying this technique.How is the inverted method different from the traditional one? We wanted to share with you data that will help you differentiate both methods. To do this, we will base ourselves on what is explained by Carolina Ibarra Garay, winner of the AeroPress World Championship (WAC) who tasted victory after applying the inverted technique during his participation in 2008. The expert comments that the main difference between both methods is based on the way in which the drink is extracted. For example, with the traditional technique push the water through coffee, this is known as percolation. While the inverted one consists of soak in water grinding coffee for longer (immersion). For her, there is no correct option since she considers that this will always depend on each person's tastes. The coffee instructor, judge of the national filtering championship and contestant in the WAC, Georgina Lumb, considers the standard method to be practically filtered cream. He even points out that on several occasions he has seen him in roasteries and coffee establishments to taste and purchase the drink. In her expert opinion, she assures that this does not present major complications since it is easy to recreate. Brew coffee with the inverter method on the AeroPress The time has come to get to work, and we will teach you how to get a delicious cup of coffee, applying the inverted method, taking the instructions of both specialists. They recommend first master the traditional preparation and then dabble with the inverted one. With this you will be able to know in which direction you want to place your drink. We start with the standard recipe shared by Georgina Lumb, which is structured as follows: -You must grind 18 gr of the coffee of your preference. Grind type: between coarse and medium -Set the timer -Proceed to pour 90 ml of boiling water over the grinding. Let bloom occur for about 15 minutes. -Add 160 ml more boiling water. Let sit for approximately 20 seconds. -Now all you have to do is press the AeroPress and that's it! When you master the traditional preparation, you can start with the inverted method. In fact, you could debut with the recipe from the winner of the 2016 edition of the AeroPress World Championship, Filip Kucharczyk, who applied this technique to achieve victory. So take note: -You will have to grind 35 gr of coffee (the one of your choice). Grind Type: Coarse -Rinse the paper filter -Proceed to boil the water at 84 °C -Start the timer -You must pour 150 g of water for about 15 seconds -Now start mixing until you reach 35 seconds on the timer - Put the lid on and wait until you reach the minute on the timer -Use both hands to invert the AeroPress in a much safer way and place it over the cup -Push the plunger -Add between 100 and 120 g of water to taste A point that we cannot overlook is that Carolina Ibarra advises using more coffee than necessary to recreate this competition recipe. In turn, the expert recommends use only 20 g of grinding and let the mixture soak for a long time. The good news about making a good cup in an AeroPress, whatever method it is, is that you can use any type of coffee. It should be noted that traditional preparation requires a cleaner-tasting, light-bodied coffee. With the reverse method, the coffee will be heavier and will provide a fuller sensation on the palate. In short, adopting the AeroPress as your favorite tool for preparing coffee, whether for the traditional or inverted method, will be the best option for those who want to get out of their comfort zone. It is becoming more and more common to see it in various competitions and in the backpacks or kitchens of many coffee lovers. Source Guide to Brewing Coffee with AeroPress: The Inverted Method

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

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

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

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

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