Best Caffe Bomrad Torino, Whole Bean Coffee, 2.2 Lb/1 Kg Bag

Features

• Due to the Euro devaluation, the price is lowered to $49
• Roasted and packed in Italy, using a slow roasting system, with cycles ranging from 18 to 22 minutes. No "turbo" roasting
• Ambrosial Aroma, Great Body, Delicious Flavor, Long lasting Finish
• Beans selected and roasting personally supervised by Marcelo Bomrad Casanova
• Good for approximately 142 espressos. Price: $1.53/oz or $0.77/oz when available Special Offer applied

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Product Description

Technical Information

Customer Reviews

Product Description
Caffe Bomrad: Uncapsulated Premium Italian CoffeeThe Beans: CAFFE BOMRAD is produced using only 100% Arabica beans. As we know, there are two botanical species of coffee plants: the Coffea Arabica (widely known as Arabica) and the Coffea Canephora var. Robusta (widely known as Robusta). Although Robusta presents certain advantages relative to Arabica, such as resistance to diseases and growing in much lower altitudes than Arabica, its main characteristics in terms of aroma, acidity and flavor are much less intense than those of the Arabica beans. Consequently, Arabica beans are more expensive than Robusta beans.If we also consider that Robusta contains 30% more caffeine than Arabica, we understand why Robusta is mainly used as a component of cheap commercial coffees, including instant coffee.The Roasting: CAFFE BOMRAD roasts its beans using the traditional Italian way. Roasting the beans liberates a fragrant oily substance, called coffeol. Actually, coffeol is not oil; otherwise it wouldn't be soluble in water.Intuitively, we know that the longer we keep the bean in the roaster, the darker the color, the more coffeol rise to the surface, the more sugars are burned and the woody bean turns dryer and bitter.Fortunately, the most accepted way to describe roast is not technical jargon, but using nationalities as a reference: French roast is the darkest of all roasts, Italian is less dark than French, but darker than Viennese, in turn darker than American roast, which is the least dark of all.

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