All a
question
of
hot
air
...
The
flavor
of
a
cup
of
coffee
depends
entirely
on
how
it
is
roasted.
The
beans
should
be
slowly
brought
to
temperature.
Water
is
lost
through
this
process,
which
increases
the
bean
size.
At
290
degrees,
the
coffee
bean
will
lose
1/6th
of
its
weight
but
increases
1/4
in
volume.
At
415
degrees,
the
heating
process
is
complete.
The
coffee
must
then
be
cooled
immediately
so
it
won't
burn.
This
process
will
develop
more
than
500
aromatic
substances.
Our
line
of
fine
organic
coffees
is
roasted
according
to
timeless
European
recipes
ensuring
harmony
between
its
sourness
and
bitterness,
producing
a
coffee
which
is
less
bitter
and
more
acidic.
This
rigorous
process
control,
in
addition
to
a
precise
selection
of
beans,
and
a
balanced
blending
of
them,
will
produce
a
coffee
able
to
satisfy
the
palate
of
even
the
most
demanding
connoisseurs.
For
example,
our
Mistral
Blend
combines
the
assembly
of
fine
Arabica
from
Guatemala,
Costa
Rica,
Nicaragua
and
Ethiopia
.
These
beans
are
roasted
to
a
light
amber
color.
Upon
brewing,
this
espresso
will
reveal
itself
to
the
senses
:
-
an
intensely
pleasing
smell
to
the
nose.
-
a
wonderfully
rich
and
thick,
light
brown
crema
appealing
to
the
eye
- a
complex
aroma
with
a
rounded
flavor,
reminiscent
of
chocolate,
to
the
palate.
With
Moschetti's
beans
,
your
drinks
taste
better
and
are
easier
on
the
heart
and
the
stomach
of
your
customer,
resulting
in
increased
sales
and
profit.Join
the
Mediterranean
lifestyle,
slow
down
and
relax
around
an
invigorating
cup
of
Café
Moschetti
.
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