Arabica – Caffè Ernani https://www.caffeernani.com/en/ Acquista caffè di qualità a Tostatura Media Thu, 25 Jan 2024 09:58:22 +0000 en-US hourly 1 https://wordpress.org/?v=6.4.4 https://www.caffeernani.com/wp-content/uploads/2019/06/favicon-caffe-ernani-70x70.jpg Arabica – Caffè Ernani https://www.caffeernani.com/en/ 32 32 Parameters and characteristics to define a Specialty coffee https://www.caffeernani.com/en/learn-about-coffee/parameters-and-characteristics-to-define-a-specialty-coffee/ https://www.caffeernani.com/en/learn-about-coffee/parameters-and-characteristics-to-define-a-specialty-coffee/#respond Thu, 25 Jan 2024 09:23:54 +0000 https://www.caffeernani.com/recipes/parameters-and-characteristics-to-define-a-specialty-coffee/ In this article we will get straight to the point, defining Specialty coffees schematically! Table of Contents The birth of specialty coffees First of all, we need to define what Specialty coffee means, otherwise we will never understand how it is possible to include the coffees we love in this category! In very simple terms, […]

L'articolo Parameters and characteristics to define a Specialty coffee proviene da Caffè Ernani.

]]>

In this article we will get straight to the point, defining Specialty coffees schematically!

Table of Contents

The birth of specialty coffees

First of all, we need to define what Specialty coffee means, otherwise we will never understand how it is possible to include the coffees we love in this category!

In very simple terms, Specialty coffee is really high quality coffee.

To be more precise, however, the definition was given by the SCAE(Specialty Coffee Association of Europe), an association born out of the need and goal of promoting the culture of fine coffee.

The SCAE then began by listing the characteristics that raw and roasted grains had to have to be defined as being of real and tangible quality.

The association thus came to life from the fact that too often we read the word “quality” on packages that do not actually contain quality grains or ground…

How then to help the consumer understand more?

Hence the creation of the “specialty coffee” certification, which is applied beyond the grower and the roaster to avoid counterproductive self-incentivizing and especially the misuse of the term “quality.”

A certification with precise and above all objective parameters to define the goodness of a coffee.
Our Specialty coffees:

Parameters for defining a Specialty coffee

So we have understood why Specialty coffee was born, now we need to list all the characteristics that raw and roasted beans must mandatorily have:

  • First of all, only Arabica coffees can be considered specialty;
  • Second aspect: taking a 350g sample, green coffee can have no primary defects, and a maximum of 5 secondary defects(see defect table in image 1 below)
  • Then we move on to roasted coffee: out of 100g of brown beans, no light-colored beans are allowed, as if they were left “raw,” so-called “quakers.”
  • Finally we move on to tasting, perhaps the most delicate and important stage. The preparation of the sample beverage that is going to be analyzed requires precise steps and standards involving the roasting process, degassing, dose, grinding, quality and quantity of coffee and water, and water temperature, then using a specific tasting sheet offered by the SCA. In other words, every single step must be executed in a punctilious and precise manner. At this LINK you can read the full protocol.
  • So once the tasting is done, if the coffee receives a score of at least 80 points out of 100 it can be called Specialty.
Tabella con l'elenco dei difetti possibili nel caffè verde e relativo punteggio associato.
Immagine 1 - Elenco e punteggi dei difetti del caffè verde.
I guess it is now well understood that it is not easy to receive Specialty coffee certification and especially that subjective taste has nothing to do with quality!

In some of the courses I have conducted, however, I am asked this question, “But when tasters taste coffee, isn’t the result subjective?”

No, and now we see why!

There is no room for subjectivity!

First of all in tasting we do not say “this coffee is good” or “this coffee is not good,” but we look for any odor and taste defects that the beans may have.

Example:

  • Are there hints of rubber, tar, ash, grass, wood, mold, yuta, stinker, etc.? Then the coffee loses points as it has shown flaws;
  • The coffee analyzed does not show any flaws, but neither does it show a wide, well-defined aromatic range, coming out flat overall? It will be good coffee, but not Specialty;
  • Finally, the coffee tasted has no defects and furthermore expresses a wide, intriguing, defined and overall balanced aromatic range? Then it is a Specialty coffee!

Moreover, tasters are professionals who train years and years in recognizing the aromatic notes of a coffee, just as a wine sommelier does!

Ultimately then it is not just one group of tasters that tastes a sample, very often the coffees to be tested are sent to different tasting groups around the world, so as to have an accurate and thoughtful score.

Iter to apply for certification

I have already published an ad hoc article on this topic, so if you want more in-depth information click below.

Cos'è lo Specialty coffee?
Instead, below we touch on all the points schematically:
  1. First of all, the beans must belong to the Arabica species;
  2. Not only that, the coffee must also be of a very good variety. So the grower has an important job to do just in choosing the type of plant to grow;
  3. Therefore, one must consider all environmental variables, such as exposure to sun, wind, rain, environmental and wildlife biodiversity, altitude, soil composition, and so on. In short, all the terroir in which the plant of coffee is born and grows;
  4. Always the grower must also operate the right harvest, thus picking only the drupes that are ripe at the right point with manual selection, processing, avoiding excessive and incorrect rotting, mold or fermentation of the grains, selection, then sell only the grains without defects and with great potential, proper hulling, and finally evaluate the best system of storage and transportation;
  5. The grower, if he is aware that he has done his best work, sends samples to specialized laboratories scattered around the world, in which technical tasters, called Q-graders, roast, extract and taste the beverage following SCA protocol.
  6. If the coffee receives at least 80/100 points, then the coffee receives Specialty coffee certification;
  7. Then you have to roast the coffee properly, giving the beans a chance to express their immense potential and flavor profile, thus avoiding roasting defects or overcooking, which risks burning them and simply making them very bitter;
  8. Finally, the bartender or home operator must extract the drink properly, avoiding over- or under-extraction, which would indelibly compromise the result in the cup.

Again, I imagine it is very clear here how getting extreme quality coffee is not easy and that, again, subjectivity has little to do with it.

In addition, one can sense the length of the coffee supply chain: every single link in it must work at its best to be able to keep the high quality constant until the beverage we all love is made!

One mistake by anyone would permanently ruin the outcome!

Our Specialty coffees:

Conclusion

There is also to be said, however, that Specialty coffee is not just a simple coffee, it is not just a high quality product, and it does not just represent a different flavor profile.

Specialty coffee is love, passion, dedication and knowledge.
Specialty coffee indicates sustainability, care, respect and transparency.
Specialty coffee is a style of consumption that engages our senses and takes us through different tasting experiences.
That is why those who produce truly quality coffee are eager to tell you about it and let you discover every nuance of it.

Let yourself be passionate about this incredible world too!

And if you want to learn more, sign up for one of our Academy courses!

[contact-form-7]
Scopri l'Ernani Academy

L'articolo Parameters and characteristics to define a Specialty coffee proviene da Caffè Ernani.

]]> https://www.caffeernani.com/en/learn-about-coffee/parameters-and-characteristics-to-define-a-specialty-coffee/feed/ 0 What does Arabica coffee mean? – Everything you need to know https://www.caffeernani.com/en/recipes/what-does-arabica-coffee-mean-everything-you-need-to-know/ https://www.caffeernani.com/en/recipes/what-does-arabica-coffee-mean-everything-you-need-to-know/#respond Fri, 19 May 2023 08:14:33 +0000 https://www.caffeernani.com/recipes/what-does-arabica-coffee-mean-everything-you-need-to-know/ I often hear the expressions “Arabic blend” or “100% Arabica coffee” as a manifesto of the absolute and unexceptionable undeniable quality of that coffee. But what do these words mean? Are they useful to indicate a higher quality? Let’s find out together in this new ABCoffee article! On the subject I often see a great […]

L'articolo What does Arabica coffee mean? – Everything you need to know proviene da Caffè Ernani.

]]>
I often hear the expressions “Arabic blend” or “100% Arabica coffee” as a manifesto of the absolute and unexceptionable undeniable quality of that coffee.

But what do these words mean? Are they useful to indicate a higher quality?

Let’s find out together in this new ABCoffee article!

On the subject I often see a great general confusion both on the part of operators in the sector and of consumers.

In fact, the words “Arabic blend” or “100% Arabica coffee” used with no additional explanation, like a motto… really don’t tell us anything!

The only information they give us is: the coffee in question is an Arabica.
  • But is it a blend or a single origin?
  • Where does the coffee come from? At what altitude was it grown? What variety is it?
  • By what method was it collected and then processed?
  • At what level was it toasted?
  • Is it a Specialty coffee?

To make a simple comparison, saying “Arabica” without giving all the other information is a bit like saying “red wine” in general, but which red wine? Coming from which area, of which botanical variety, of which aromatic profile, of which year?

So, to truly understand the coffee, its quality and possible gustatory profile, we necessarily need other information.

What do we expect from an arabica coffee?

Surely we expect great quality, and in part it is true.

They are in fact considered more valuable than Robusta beans, thanks to the aromatic complexity and finesse they can give us.

Consequently we expect a very pleasant coffee, very fragrant and intense.

But is it really so?

Depends!

  • Arabica coffees can offer broad aromatic spectrum that surprise with every sip. However, they tend to have a good acidity and sweetness, versus less bitterness. Therefore, if what you were looking for a low-acid and more bitter coffee, a single origin or a 100% Arabica blend are not for you!

You can learn more about the differences between Arabica and Robusta here:

Facciamo un po' di chiarezza: l'arabica è davvero migliore della robusta?
  • Arabica coffees, as already mentioned, are generally very fragrant, BUT only if they are selected and roasted correctly by the roaster!

Let’s try a further comparison with the world of wine: there is no one and only type of wine, cellar and method of preparation. Luckily we have an almost infinite choice, perfect to satisfy every palate, expectation and also wallet.

The exact same thing goes for coffee.

If a roaster wants to focus on quantity, the quality will certainly be very low, and vice versa.

Furthermore, the level of adopted roasting must also be considered, as it indelibly influences the aromatic profile. In fact, we can choose the finest coffee in the world, but if we roast it at a dark level, burning it, in the cup we will never find the incredible aromatic notes we have talked about, but only a strong bitterness and empyreumatic (burnt) scents.

If you want to know more about the differences between light, medium and dark roasts, click below:

Scopri la Tostatura Media!
  • Intense… also this term depends a lot on the coffee in question, therefore its origin, variety and level of roasting.

Find out what the term intensity means below:

Cosa significa intensità nel caffè e come riconoscerla
We have therefore understood that there are too many factors to be able to limit ourselves to the term “Arabica” to describe a coffee. And above all, we also understood that whoever limits himself to describe a coffee using only this term and does not know other characteristic… maybe he doesn’t know what he’s talking about and he doesn’t even know the product sold.

Definition of Arabica coffee

Let’s start by saying that Arabica is, together with Canephora (Robusta), one of the most traded coffee species in the world.

Again to make the comparison with wine, when we talk about the differences between Arabica and Robusta it is as if we were talking about the differences between white wine and red wine: two opposite worlds!

Today we define Arabica:
  • The plant prefers subtropical and tropical climates, with temperatures between 15°C and 24°C.
  • Again due to its sensitivity to excessively high temperatures, the plant grows at high altitudes: starting from700 m above sea level, to even exceed 2200/2400 m in height.
  • Furthermore, the Arabica plant has 44 chromosomes, double the 22 of Robusta. This makes it autogamous, i.e. self-pollinating, so it is not dependent on insects or weather conditions for reproduction.
  • It can grow up to 6 meters, but is pruned around 2 m to facilitate the work of the binders.
  • The flowering and the subsequent ripening of the fruits occurs once a year and lasts about 6-9 months.
  • The bean is elongated (8-12 mm), flat and oval, with a sinuous central furrow.
  • They are not very bitter because they contain half the caffeine of Robusta, approximately between 0.8% and 1.6%.
  • They are very fragrant thanks to the fact that they grow at high altitudes: with the temperature range between day and night, typical of the mountains, the plant develops a greater density, which can be translated into a higher concentration of sugars and oils, which precisely allow the development of a broader and finer aromatic profile.
  • The aromatic descriptors mainly used are: fruity, floral,chocolate, nuts and citrus.
  • Finally, if extracted in espresso, it has a cream with a fine texture, a compact, persistent, shiny and silky texture.
Due chicchi di arabica e Robusta a confronto nel dettaglio. Chicchi tostati, uno più grande e allungato, quello arabica e l'altro, il robusta, più piccolo e rotondo.

A left Roasted Arabica bean, on the right roasted Robusta bean.

The different results in the cup

We have already said it, but it bears repeating: Arabica coffees are not all the same!

In addition to leaving you a table below describing the general tastes of the coffees linked to the country of origin, we also quickly see the processing methods.

Tabella 1 dove mostro gli stati produttori di caffè, tra cui: Brasile, Colombia, Venezuela, Perù, Guatemala e Giamaica ed i gusti generale che si possono trovare del caffè.
Tabella 2 dove mostro gli stati produttori di caffè, tra cui: Hawaii, Etiopia, Kenya, India e Costa Rica ed i gusti generale che si possono trovare del caffè.

Remember that this is a general differentiation. It is not said that all Colombian coffees have hints of almond, only that most Colombian coffees have this characteristic, but they can also deviate from the description hereabove reported.

Also there are also different methods of processing the green coffee. The two main methods are washed and natural.

The first offers the coffee, thanks to the fermentation phase, a broader aromatic profile combined with a marked acidity.

The second one, however, the natural one, offers a more creamy, full-bodied and sweet final cup, thus balancing the soft acidity with a good sweetness and roundness.

To learn more about the raw coffee processing methods, click below:

Come viene lavorato il caffè dopo il raccolto?

In a nutshell you now know that…

  1. Arabica coffees are usually the best coffees if are:
  • free from defects;
  • highly selected;
  • medium or light roasted.

That the word “Arabica” without all the context does not tell us much neither on quality nor on coffee flavor profile.

That Arabica is generally sweet, acidic and very aromatic, unlike Robusta which is more bitter, full-bodied and caffeine-based.

That it can be more or less sweet, acidic or full-bodied based on the washed or natural processing method.

That it features several aromatics profiles on the basis of its variety and origin.

Also beware of…

Last week we were curious about a coffee from another roaster.

The label said “Blend of 100% fine Arabica”, we already knew the brand, but we had never tasted this specific blend, so we bought, analyzed and tested it.

What we found was really disappointing…

It really was not a 100% arabica as very law quality robusta coffees also were part of the blend. No more than 50% was composed of arabica coffees and the beans were all very low quality.

The tasting then confirmed everything we had thought and we also found additional roasting defects.

In short, the gist is: writing 100% Arabica is quick and does not require any effort from the producer, even if he is very often fooling consumers.

It is therefore you who must go further, in three simple ways:
  1. Be wary of supermarkets, in 99% of cases they don’t have quality coffee;
  2. Check on the label if the origins of the different coffees that make up the blend are indicated, the level of roasting and any other useful information, such as the description of the aromatic profile, the altitude and processing methods of the green coffees or any reference to a site for further information on the same;
  3. Ask who you are dealing with! If you’re in a bar or roastery don’t be afraid, ask questions! Trust me that those who do this job with knowledge and passion will be only happy to finally have someone interested in listening to him, someone to tell the beautiful story of the coffee he serves, which he created with so much effort and study. If, on the contrary, they already hesitate at the first question, they don’t even know what they’re selling basically what is that coffee.

L'articolo What does Arabica coffee mean? – Everything you need to know proviene da Caffè Ernani.

]]> https://www.caffeernani.com/en/recipes/what-does-arabica-coffee-mean-everything-you-need-to-know/feed/ 0 Differenze tra: Sidamo, Colombia e Guatemala https://www.caffeernani.com/en/video/differenze-tra-sidamo-colombia-e-guatemala/ https://www.caffeernani.com/en/video/differenze-tra-sidamo-colombia-e-guatemala/#respond Wed, 15 Feb 2023 11:00:00 +0000 https://www.caffeernani.com/?p=27092 L'articolo Differenze tra: Sidamo, Colombia e Guatemala proviene da Caffè Ernani.

]]>

L'articolo Differenze tra: Sidamo, Colombia e Guatemala proviene da Caffè Ernani.

]]> https://www.caffeernani.com/en/video/differenze-tra-sidamo-colombia-e-guatemala/feed/ 0 Discover Costa Rica: a new single origin selected and roasted by Caffè Ernani! https://www.caffeernani.com/en/recipes/discover-costa-rica-a-new-single-origin-selected-and-roasted-by-caffe-ernani/ https://www.caffeernani.com/en/recipes/discover-costa-rica-a-new-single-origin-selected-and-roasted-by-caffe-ernani/#respond Thu, 06 Oct 2022 08:17:32 +0000 https://www.caffeernani.com/recipes/discover-costa-rica-a-new-single-origin-selected-and-roasted-by-caffe-ernani/ Do you know the single origin Costa Rica of Caffè Ernani? It is a particular single origin that takes everyone by surprise! Intense, creamy, chocolaty, but above all savory! In short, a balance of surprising flavors, which enhance each other! Read the article and find out: Why it was selected; Its origin; Features; The roasting; […]

L'articolo Discover Costa Rica: a new single origin selected and roasted by Caffè Ernani! proviene da Caffè Ernani.

]]>

Do you know the single origin Costa Rica of Caffè Ernani?

It is a particular single origin that takes everyone by surprise!
Intense, creamy, chocolaty, but above all savory! In short, a balance of surprising flavors, which enhance each other!

Read the article and find out:

  • Why it was selected;
  • Its origin;
  • Features;
  • The roasting;
  • The taste;
  • Who is it suitable for;
  • Extraction tips in espresso, mocha, filter and capsules!
Vai al prodotto!

Selection

Paolo, as a roaster, was looking for a single origin different from the coffees already proposed by Ernani. Until now there were in fact either washed coffees, mainly acidic with light floral and fruity notes, or round and full-flavored natural single-origin coffees.

What was missing?

Something “strange” … here is the selection of the Costa Rica Tournon Specialty Coffee.

Origin

Costa Rica is a coffee from the Central Valley of the State.

It is an Arabica of the Caturra and Catuai varieties, grown on slopes between 1350 and 1450 m above sea level.

The expert growers manually collect the ripe drupes one by one, with the method called picking, and then double-check and re-select all the cherries collected to have the most accurate selection possible.

After which they are processed with the washed method, which gives a pleasant freshness and complexity in the cup, balancing the flavor.

Costa Rica reached the score of 81.25 points, following the professional tasting in Cupping, performed following the protocol of SCAA (Specialty Coffee Association of America), with an evaluation on 5 cups.

Sensory description

A great aromatic intensity is perceived on the nose, especially if extracted in espresso, with cocoa and nuts.

During the tasting, notes of dark chocolate are immediately perceived, further enhanced by the flavor (slightly salty), to finally leave an aftertaste of nuts, which persists in the palate for several minutes.

Occasion of use

The reduced amount of caffeine makes it perfect also as an afternoon coffee.

It is also perfect to combine with sweet and savory dishes in a brunch!

Suitable for

Costa Rica is for you if you are looking for a truly particular Arabica single origin that amazes you with every sip, perfect for getting out of the ordinary.

Acquistalo ora!

Extraction methods

Here are some tips on the four possible macro extractions:

  • Espresso
  • Moka
  • Paper filter

I think that Costa Rica is at its best when extracted in espresso and moka pot.

Expressed Extracted

in espresso, I recommend a dose of 8.5 grams per person, to obtain an intense and creamy cup, and a water temperature of 93 ° C.

In the cup it is round and shows a marked sapidity, which immediately fades in favor of the chocolate notes.

Moka

It is slightly more bitter due to the extraction method and slightly higher temperatures but in the cup the notes of nuts are felt more, rather than chocolate, also making the flavor less intense.

Paper filter

If extracted in a filter, dried fruit and bread crust aromas are mostly perceived, while the taste expresses an aromatic spectrum that is not very broad and flatter.

In my opinion, it does not pay much in the filter, as much as in espresso, despite being a single origin.

To find out how to best extract coffee with all extraction methods, watch the videos by @caffeernani on:

Facebook Instagram Youtube

L'articolo Discover Costa Rica: a new single origin selected and roasted by Caffè Ernani! proviene da Caffè Ernani.

]]> https://www.caffeernani.com/en/recipes/discover-costa-rica-a-new-single-origin-selected-and-roasted-by-caffe-ernani/feed/ 0 All about the single origin Guatemala https://www.caffeernani.com/en/recipes/all-about-the-single-origin-guatemala/ https://www.caffeernani.com/en/recipes/all-about-the-single-origin-guatemala/#respond Thu, 08 Sep 2022 08:06:52 +0000 https://www.caffeernani.com/recipes/all-about-the-single-origin-guatemala/ Get to know the single origin Guatemala of Caffè Ernani? It is a single origin that has conquered everyone at the Milan Roastery! Intense, creamy, sweet, fruity and fresh… in short, a balance of surprising and soft flavors! Read the article and find out: Why it was selected; Its origins; Features; The roasting; The taste; […]

L'articolo All about the single origin Guatemala proviene da Caffè Ernani.

]]>

Get to know the single origin Guatemala of Caffè Ernani?


It is a single origin that has conquered everyone at the Milan Roastery!
Intense, creamy, sweet, fruity and fresh… in short, a balance of surprising and soft flavors!


Read the article and find out:

  • Why it was selected;
  • Its origins;
  • Features;
  • The roasting;
  • The taste;
  • Who is it suitable for;
  • Extraction tips in espresso, moka, filter and capsules!
Vai al prodotto!

Selezione

Paolo, as a roaster, was looking for a single origin different from the coffees already offered by Ernani. Until now, in fact, there were either deep-sea washed coffees, mainly acidic with light floral and fruity notes, or natural round and full-flavored single origins.

What was missing?

Something sweet, intense and fresh… so here is the selection of Guatemala Huehuetenango SHB Specialty Coffee.

Origin

Guatemala is a coffee from the Huehuetenango region, one of the most renowned coffee areas in the state.

It is an Arabica of Typica, Bourbon, Catuai and Caturra varieties, grown on slopes between 1350 and 1450 m above sea level.

The expert growers manually collect the ripe drupes one by one at the right point, with the method called picking, and then double-check and re-select all the cherries collected to have the most accurate selection possible.

After which they are processed with the wet, which gives a pleasant freshness and acidity in the cup, which balances its great sweetness.

Guatemala then achieved the score of 80 points, following the professional tasting performed following the protocol of SCAA (Specialty Coffee Association of America), with an evaluation on 5 cups.

Sensory description

A great aromatic intensity is perceived on the nose, especially if extracted in espresso.

During the tasting, sweet notes of red fruits, plums and peaches are immediately perceived, which also bring a soft and pleasant malic acidity, which fades delicately in favor of the notes of milk chocolate.

Occasion of use

The reduced quantity of caffeine makes it perfect as an afternoon or even evening coffee, for those who are not very sensitive to the energizing charge of caffeine.

It is also perfect to combine with sweets and pastries!

Suitable for

Guatemala is suitable for you if you are looking for a balanced, sweet and fresh single-origin Arabica, with a strong fruity flavor prevalence.

Vai al prodotto!

Medium Roasting

Everything is then enhanced by the Medium Roasting, Ernani’s distinctive signature on all its products, carried out separately for each single origin.

The Medium Roasting brings out all the natural aromas and qualities of carefully selected raw coffee to the maximum, bringing the best of each bean into the cup.

It also never makes the coffee excessively bitter, therefore perfect to be enjoyed without sugar.

Extraction methods

Here are some tips on the four possible macro extractions:

  • Espresso
  • Mocha pot
  • Paper filter
  • Capsules

Advance that Guatemala is at its best in espresso and moka.

Expressed

Extracted in espresso, I recommend a dose of 8.8 / 9 g per person to obtain an intense and creamy cup, and a water temperature of 93 ° C.


On the nose you can perceive a strong scent of milk chocolate and ripe fruit, which we then find on the palate.

The acidity is soft and fresh, the sweetness enveloping, while the bitterness is completely absent.


Overall it is a good afternoon coffee, to be paired with a pastry.

Moka

It is slightly more bitter due to the extraction method and slightly higher temperatures.

Sweetness is still present, while acidity is reduced.

Overall it is a very drinkable coffee.

Paper filter

If extracted in a filter, the nose is perceived aromas mostly of dried fruit and cocoa, while the taste expresses an aromatic spectrum that is not very broad and flatter.

In my opinion, it is not at its best when extracted with filter, despite being a single origin.

Acquista ora!
Capsules

It is very similar to espresso, but it differs in less bitterness and less body.

In capsules it is still available for a short time and only for a few pieces, which can be purchased in the Ernani Roastery in Milan or can be ordered online via email at shop@caffeernani.com, or on whatsapp at +39 375 6879940.

To find out how to extract coffee at best with everyone the extraction methods, watch the videos of @caffeernani on:

Facebook Instagram Youtube Telegram
Or we are waiting for you at our Ernani Academy!


Click here to receive information:

[contact-form-7]

L'articolo All about the single origin Guatemala proviene da Caffè Ernani.

]]> https://www.caffeernani.com/en/recipes/all-about-the-single-origin-guatemala/feed/ 0 Where did coffee originate? https://www.caffeernani.com/en/recipes/where-did-coffee-originate/ https://www.caffeernani.com/en/recipes/where-did-coffee-originate/#respond Wed, 13 Jul 2022 13:00:00 +0000 https://ernani.diversamentedigitali.com/recipes/where-did-coffee-originate/ L'articolo Where did coffee originate? proviene da Caffè Ernani.

]]>

L'articolo Where did coffee originate? proviene da Caffè Ernani.

]]> https://www.caffeernani.com/en/recipes/where-did-coffee-originate/feed/ 0 Arabica vs. Robusta https://www.caffeernani.com/en/recipes/arabica-vs-robusta/ https://www.caffeernani.com/en/recipes/arabica-vs-robusta/#respond Wed, 29 Jun 2022 13:00:00 +0000 https://ernani.diversamentedigitali.com/recipes/arabica-vs-robusta/ L'articolo Arabica vs. Robusta proviene da Caffè Ernani.

]]>

L'articolo Arabica vs. Robusta proviene da Caffè Ernani.

]]> https://www.caffeernani.com/en/recipes/arabica-vs-robusta/feed/ 0 Discover the Harmony blend https://www.caffeernani.com/en/recipes/discover-the-harmony-blend/ https://www.caffeernani.com/en/recipes/discover-the-harmony-blend/#respond Wed, 08 Jun 2022 13:00:00 +0000 https://ernani.diversamentedigitali.com/recipes/discover-the-harmony-blend/ L'articolo Discover the Harmony blend proviene da Caffè Ernani.

]]>

L'articolo Discover the Harmony blend proviene da Caffè Ernani.

]]> https://www.caffeernani.com/en/recipes/discover-the-harmony-blend/feed/ 0 The Tasting Box at Ernani’s has arrived! https://www.caffeernani.com/en/recipes/the-tasting-box-at-ernanis-has-arrived/ https://www.caffeernani.com/en/recipes/the-tasting-box-at-ernanis-has-arrived/#respond Thu, 12 May 2022 08:42:46 +0000 https://ernani.diversamentedigitali.com/recipes/the-tasting-box-at-ernanis-has-arrived/ The Ernani Coffee Tasting Box, both beans and ground coffee, has arrived! After the “20 capsule tasting box” with all our blends. Vai alla confezione degustazione da 20 capsule! And the “200 tasting experiences” package with 200 capsules of all flavors. Vai alla confezione da 200 capsule! It also came in both bean and ground […]

L'articolo The Tasting Box at Ernani’s has arrived! proviene da Caffè Ernani.

]]>

The Ernani Coffee Tasting Box, both beans and ground coffee, has arrived!

After the “20 capsule tasting box” with all our blends.

Vai alla confezione degustazione da 20 capsule!

And the “200 tasting experiences” package with 200 capsules of all flavors.

Vai alla confezione da 200 capsule!
It also came in both bean and ground format for mocha, espresso, paper filter, metal filter, and Napoletana.
Vai alla confezione degustazione di grani o macinato!
Why did we create the Tasting Box?

Thanks to your interactions with us and your messages, we have realized that choosing the right type of coffee for yourself the first time we ask questions like:

“are they more Arabica or Robusta?

What level of creaminess and aromaticity am I looking for?

Do I prefer a wide aromatic range or bitterness?”

It is not easy and I understand it well!

You select a new coffee brand that you want to try and land on the site in question.

Immediately we are bombarded with a thousand pieces of information and see a list of 10 or more different qualities of coffee–which one do I choose?

Well, Ernani’s Tasting Box serves to answer those very questions!

It does not aim to make you taste all Ernani Coffee, but it does aim to make you discover which type of coffee is most akin to your tastes and desires.

You will take a sensory journey among single-origins from different lands, intensely aromatic blends, and full-bodied, intense coffees!

Content

You will find 4 packs of coffee of 250g each:

  • 1 Social/eco sustainable coffee , perfect for delving into the world of coffee, discovering what can be hidden behind a “simple cup”!
  • 1 Single-origin or a 100% Arabica blend. , for the purpose of understanding what is meant by “pleasant acidity” in the cup, “aromatic intensity,” “wide aromatic range,” “smoothness” in body, and “delicacy” in aroma. You can thus take a trip around the world and savor the homeland of our carefully selected Arabica coffees!
  • 1 Blend with a higher percentage of arabica. , to see if the coffee best suited to your taste is yes one with good aromatic intensity and fragrance, but at the same time also expressing good body. All balanced by a slight bitterness brought by the robusta.
  • Finally 1 Blend with a higher percentage of robusta or even a 100% robusta blend , to discover this category of coffees that are intense, creamy, full-bodied, and above all with good bitterness and perfect for breakfasts, thanks to their high caffeine content.

*photo is not representative of the content, the inserted coffees may vary.

Result

With the Tasting Box you can definitively taste the 4 aroma spectrums of coffee!

From the most delicate and fragrant to the intense and creamy…

You will definitely try these flavors on your skin: you will have them all at home and have time to discover which category is most like you!

And it didn’t end there!

Once you discover your category, you can indulge and try new coffees within this group all the time!

To do this we thought of a gift for you who decide to buy it: inside the package you will find a postcard with a DISCOUNT CODE that you can use on your next purchase!

Interesting isn’t it?

I, Martina, believe so much in this product, because it is the key both to better understand our tastes and not through abstract words, but by tasting them firsthand, but also because it gives the possibility to get out of our box!

This is my personal experience: initially I didn’t drink coffee, because not knowing it, I thought it could only be bitter, and I don’t like bitterness.

As I studied and discovered the different varieties, I realized that I actually love coffee, you just have to know how to choose the right one!

In contrast, Luca, Ernani’s founding partner and sales agent, loved intense, black, creamy coffee as a boy, thinking everything else was “dirty water.” He, too, studied and tasted an infinity of ever-changing coffees and realized that he actually likes both intensity and sweetness and freshness, depending on the occasion.

So this product gives us a way to experiment, to open our minds and not stop at just habits–and that I think is an extraordinary thing!
Giving this drink a chance to vary makes it exceptional and opens the mind to a variety of realities as we discover the countries of production.

I hope this opinion also applies to you who are reading!

Martina Mazzoleni

L'articolo The Tasting Box at Ernani’s has arrived! proviene da Caffè Ernani.

]]> https://www.caffeernani.com/en/recipes/the-tasting-box-at-ernanis-has-arrived/feed/ 0 Arabica or Robusta: all the differences between the two coffees https://www.caffeernani.com/en/recipes/arabica-or-robusta-all-the-differences-between-the-two-coffees/ https://www.caffeernani.com/en/recipes/arabica-or-robusta-all-the-differences-between-the-two-coffees/#respond Thu, 05 May 2022 08:35:56 +0000 https://ernani.diversamentedigitali.com/recipes/arabica-or-robusta-all-the-differences-between-the-two-coffees/ Arabica and Robusta are two of the most important coffee species. We have already discussed this in another article: “Let’s get some clarity: is arabica better than robusta?” >> Today I want to go into more detail, explaining the technical differences, starting right from the plant, the fruit and the bean to the differences in […]

L'articolo Arabica or Robusta: all the differences between the two coffees proviene da Caffè Ernani.

]]>
Arabica and Robusta are two of the most important coffee species.

We have already discussed this in another article: “Let’s get some clarity: is arabica better than robusta?” >>

Today I want to go into more detail, explaining the technical differences, starting right from the plant, the fruit and the bean to the differences in the result in the cup.

Let’s start: the coffee plant is an evergreen shrub in the Rubiaceae family, genus Coffea.

The flower is very similar in shape, color and scent to that of the jasmine, from which springs a cherry-like fruit, called drupe, containing twin kernels.

The two most important species are precisely Arabica and Robusta, and hundreds of other varieties are derived from each.

As you can guess from the sentence above, there are other species, but which I am not going to list here because they are not yet commercialized enough to be relevant.

What does all this mean?

The fact that they are two different species implies that there are substantial differences already at the base, as origin and genetic structure.

The two plants thus produce completely different grains from each other, bringing different notes, aromas, and characteristics to the cup!

The differences between the two species: Arabica VS Robusta!

First of all, the production areas

The largest Arabica species coffee producing countries, in descending order, are Brazil, Colombia and Ethiopia;

The largest Robusta species coffee producing countries, in descending order, are Vietnam and Indonesia.

The plant

ARABIC

CANEPHORA (Robusta)

The Arabica species prefers a Sub-tropical climate, growing in a temperature range of 15 to 24°C and no more, because it is very sensitive to high temperatures.

The Robusta species prefers a Tropical climate, with ideal temperatures between 23 and 30°C, also resistant to high temperatures.

For this reason, Arabica plantations are mainly found in high altitude, between 700 and 2200m above sea level.

For this reason, Robusta plantations are mainly found in flat or maximum hilly areas, between 0 and 900m above sea level.

Growing in altitude, plants are subjected to a greater temperature range. The kernel, in order to repair itself, produces more essential oils, resulting in a denser kernel as well.

Growing in lowlands, plants are subjected to a smaller temperature range. The grain, will therefore be less dense, and with a lower concentration of essential oils.

The Arabica plant needs about 6 to 9 months of ripening time to produce fruit.

The Robusta plant needs about 9-11 months of ripening time to produce fruit.

The fruits grow evenly over the entire branch.

The fruits grow in clusters separated from each other along the branch.

The plant reaches heights of about 4-6 meters, although it is pruned to a maximum of 3 meters to facilitate harvesting by farmers.

The plant reaches heights of about 13 meters, although in plantations it is pruned to a maximum of 3 meters to facilitate harvesting.

This plant is very susceptible to disease and attack by pests and insects. This, together with the fact that it grows in steep areas, makes it more difficult to cultivate.

This plant is very resistant to disease and pest and/or insect attack, hence referred to as “Robusta,” although the technical name is Canephora.

Finally, the Arabica species plant has 44 chromosomes, which means it is Autogama (self-pollinating) and does not need other external agents.

Finally, the Robusta species plant has 22 chromosomes, which means it is Allogama (cross-pollinated) and needs external weathering or insects for pollination to occur.

The grain

ARABIC

CANEPHORA (Robusta)

The Arabica bean is oval, flat and more elongated, compared to the Robusta bean, with a more sinuous central line.

The Robusta bean is rounded, convex, and generally smaller than Arabica, with a straight central line.

It reaches lengths of about 8-12mm, although the grains are measured with another unit of measurement: the sieve.

It reaches lengths of about 5-8mm, although the grains are measured with another unit of measurement: the sieve.

Finally, these beans have a low caffeine content, that is, between 0.9 and 1.7 percent.

Finally, these beans have a higher caffeine content, almost double, or between 1.6 and 3 percent.

I know, I’ve been very technical so far, but it seemed only fair to give you some specific and timely guidance on their differences.

All this produces important differences in the cup as well!
  • Arabica beans produce fruity, floral and chocolaty extract coffees with notes of nuts, citrus, ripe fruits, red fruits, caramel, flowers and so on. They are therefore more delicate, sweet and pleasantly acidic. In addition, due to the higher content of essential oils, which we saw earlier, they offer a very wide aromatic range in a single cup.
  • Robusta beans produce coffee extracts that are more intense and bitter, with notes of wood, earth, spice, and bitter cocoa. They also offer a much less wide aromatic range.

In addition, when extracted in espresso, Robustas are fuller bodied and higher in cream, though less persistent over time, deflating in fact within seconds. Whereas Arabica coffees offer less full-bodied coffees with a thinner crema, but much more durable over time.

In fact, it is said that the cream of the arabica is more beautiful because it has a very dense texture that lasts for several minutes, as well as smooth and shiny. It means that if you put the cup against light, it will reflect the light itself.

But let’s get to the gist of it: who is Arabica coffee suitable for and who is Robusta coffee suitable for!

Experts consider Arabica quality coffees to be the most valuable, and I agree, precisely because they offer a wider aromatic range, are more delicate, and, in general, also have fewer defects.

Here are our single-origin Arabicas, to experience their taste on your skin:

However, it is also true that one must distinguish objective opinion from subjective opinion.

Do I personally prefer more bitter and full-bodied coffees?

Then the best coffee for you will be Robusta, which will fully satisfy your desires!

If you want to try our 100% robust, here is the STRONG >>

But there is yet another variable: blends.

Especially when it comes to espresso, in 99% of bars we drink blends, why?

Because we are thus able to give our cup scents and aromas brought by the arabics, along with the creaminess and full-bodiedness of the robustas.

Then based on whether there is a higher percentage of one or the other quality, we move from more delicate and fragrant coffees to gradually more and more intense coffees.

Here are our different blend options:

We look forward to seeing you at Torrefazione in Milan for a free consultation on the coffee best suited to your taste, or email us at shop@caffeernani.com for a free online consultation!

Martina Mazzoleni

L'articolo Arabica or Robusta: all the differences between the two coffees proviene da Caffè Ernani.

]]> https://www.caffeernani.com/en/recipes/arabica-or-robusta-all-the-differences-between-the-two-coffees/feed/ 0 Discover the Vivace blend https://www.caffeernani.com/en/recipes/discover-the-vivace-blend/ https://www.caffeernani.com/en/recipes/discover-the-vivace-blend/#respond Wed, 16 Mar 2022 14:00:00 +0000 https://ernani.diversamentedigitali.com/recipes/discover-the-vivace-blend/ L'articolo Discover the Vivace blend proviene da Caffè Ernani.

]]>

L'articolo Discover the Vivace blend proviene da Caffè Ernani.

]]> https://www.caffeernani.com/en/recipes/discover-the-vivace-blend/feed/ 0 Coffee routine https://www.caffeernani.com/en/recipes/coffee-routine/ https://www.caffeernani.com/en/recipes/coffee-routine/#respond Wed, 29 Dec 2021 14:00:00 +0000 https://ernani.diversamentedigitali.com/recipes/coffee-routine/ L'articolo Coffee routine proviene da Caffè Ernani.

]]>

L'articolo Coffee routine proviene da Caffè Ernani.

]]> https://www.caffeernani.com/en/recipes/coffee-routine/feed/ 0