Manufacturer product description
THE TRADITIONAL ROASTING through long and gentle heating with the harmony of acid and bitter substances! Suitable for filter coffee as well as espresso! Only a few days before roasted coffee should be ground fresh to achieve optimum quality.
Coffee originally comes from Ethiopia, the green beans were already chewed by nomads in the 9th century because of their stimulating effect. In the 11th century, the Arabs cultivated coffee. Coffee was a popular drink in the Arab world. Muslims drank it as a substitute for wine because they were forbidden to drink alcohol. Despite an export ban on germinable coffee beans by the Arabs, the coffee bean reached Turkey. The Turks, who had a far-reaching empire, contributed significantly to the spread of coffee.
Filter coffee should be ground medium-fine. Coffee for espresso should be ground finely. Aren't you disappointed that we refuse to grind coffee at the candy market? It would smell wonderful here, but you would miss those aromas at home. So before brewing, grind only as much coffee as you need to really enjoy fresh coffee. In general: the finer the coffee is ground, the better it is leached out, the stronger the extracts and the taste. It also contains more bitter substances the finer the coffee is ground. The coffee taste can develop particularly well with medium-hard water (water hardness between 7 and 14 °dH).
The coffee drink is low in calories, the nutrients protein, fat and carbohydrates are hardly present in the drink. The unroasted coffee bean has a fat content of 10 to 15%, but this fat is hardly water-soluble and therefore remains in the coffee grounds. Coffee contains a lot of vitamins and minerals: Vitamin B2, pantothenic acid, vitamin B6 iron (oxygen transport in the body), potassium, magnesium, manganese, copper, chromium, niacin Caffeine: - stimulates the central nervous system -increases cardiac activity -short-term increase in mental and physical performance - stimulates the stomach's production of hydrochloric acid
