1.0Accademia del caffè espressohttps://accademia-sf.testsuite.it/en/Lavinia Cainihttps://accademia-sf.testsuite.it/en/author/lavinia-caini/Roasting Mastery - Accademia del caffè espressorich600338<blockquote class="wp-embedded-content" data-secret="4RJHtp2xXH"><a href="https://accademia-sf.testsuite.it/en/prodotto/roasting-mastery/">Roasting Mastery</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://accademia-sf.testsuite.it/en/prodotto/roasting-mastery/embed/#?secret=4RJHtp2xXH" width="600" height="338" title="“Roasting Mastery” — Accademia del caffè espresso" data-secret="4RJHtp2xXH" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script type="text/javascript">
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https://accademia-sf.testsuite.it/wp-content/uploads/2022/07/G6A3366.jpg15002250Before being roasted, coffee is not really consumable. Dimension, density and processing are just few of the variables you need to take in consideration during the roasting process. Learn how to manage all the parameters to enhance the characteristics of the green beans, designing dedicated profiles for different extraction methods in order to get the best out of your beans. Hands on our 5kg Probat roaster to understand the process of roasting and how even minimal changes affect the final result in the cup. Perchè il caffè possa essere consumato, c'è bisogno che venga tostato. Dimensione, densità e modalità di processamento sono solo alcune delle variabili da tenere in considerazione per tostare il caffè verde. Impara a gestire e aggiustare i parametri della tostatura con l'obiettivo di valorizzare le caratteristiche di un dato caffè. Avrai la possibilità di sperimentare con un Probat 5kg, per comprendere meglio il processo di tostatura e come questo incida sul risultato in tazza.