STiR coffee and tea magazine

STiR coffee and tea 25 Portable Coffee Machine Installation & Training Included *) Hot/Cold water *) A touch of a button *) Car cigarette lighter or a normal power outlet *) Ground coffee, Dolce Gusto Capsule, Nespresso Capsule and K-CUP pod Email: sales@eastsign.com Eastsign Inc 10203 Corkwood Road , Dallas, TX 75238 RCC-1-3000 PCM-50 Single Serve Cup Filling & Sealing Machine *) High Speed Rotary Machine: RCC-1-3000 *) One Machine, Different Cups *) Speed: 50 pcs / min *) Weight / Dimension: 880lb / 80'' x 26.5'' x 70'' *) Supply the Lids and the Welded Cups *) Materials weight: 1–7g *) Speed: 2400 pcs per hour *) Inner Bag Size: 40-80mm in length 60-80mm in width *) Outer Bag Size: 80-140mm in length 80-130mm in width PTB-2400-F Pyramid Tea Bag Machine "The topic [of typical Italian cof- fee roasting] is obviously more complex than a simple parameterization of [roast- ing] times and temperatures," confirmed Moreno Faina, director of the Università del Caffè (UdC - University of Coffee), a teaching institution established by Illycaffè S.p.A. Faina pointed out that a roasting machine has to deal with a combination of processes including the selected raw ma- terial, the creation of the blend, and the roasting curve and termination. And then there is the human factor that influences everything. "It is decid- edly evident that the human factor exerts a relevant weight in all these processes, and this leads to considering the final [roasting] result as a function of know- how and consolidated experience of indi- vidual roasting teams or the single master roaster," Faina said. These technical aspects aside, what we can say is that, as a general rule of thumb, the "typical" Italian espresso blend is made up of at least four to six different raw coffees to obtain the blend's olfac- tory and gustatory complexities. But then again, a single, uniform espresso blend that is appreciated all across the country simply does not exist. Rather, each re- gion has its own traditional blends that are preferred by the locals, according to Tarozzi. "For instance, in northern Italy, consumers appreciate more arabica-rich coffees, while those in the South prefer a higher percentage of robusta," she said. Moreover, any given blend compo- sition alone is not enough to define the espresso either, as "the degree of roast- ing must also be considered," which usu- ally ranges from medium dark to dark. Nor does the choice of specific arabica or robusta origins play a distinctly defin- ing role. "Both washed and natural green coffees can be used [in the blend]; or still better, a combination of the two," Taro- zzi told STiR. Two strategies, two success stories Coind purchases coffees from around the world. Its arabica supplies mostly hail from South America, but the company primarily taps Vietnam and India for its robusta requirements [see table]. The beans subsequently find their way into Coind's four proprietary brands Meseta, Attibassi, Caffê Caracci, and Soleado. These brands are marketed in 52 countries and accounted for 21% of Coind's total rev- Aroma-sealing packing at Coind.

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