50 x 7g ESE pods.
More informationDecaffeinated portioned ground, rich aroma and intense taste.Decaffeinated coffee is coffee from which caffeine has been removed, or its concentration reduced by about 97%. It is recommended instead of classic coffee together with melta or other decaffeinated coffees for cardiac patients and people suffering from hypertension. It accounts for about 10% of world coffee consumption. Both classic ground coffee and soluble coffee are available. One cup (240 ml) of decaffeinated coffee contains about 2 - 12 mg of caffeine, a cup of classic coffee about 100 mg or more. The production of decaffeinated coffee was patented by Ludwig Roselius in 1905.
The European process is the most common process for making decaffeinated coffee. It consists of soaking the still unroasted coffee in water and washing it in methylene chloride after opening the green bean. It absorbs caffeine. Finally, the coffee is washed again in water and dried again. After this process, the coffee remains aromatic and with a good taste, with only minor hints of chemical flavor in the aftertaste.
The Swiss water process does not require a chemical reaction, but the resulting coffee is less aromatic and has a less pronounced taste. The coffee is completely infused in hot water and steam, and the infusion is filtered by activated carbon filters. After removing the caffeine from the infusion, the coffee beans are soaked in it again and regain their aroma and taste by absorbing it. After drying, the coffee beans are roasted. The disadvantage of this process is that, in addition to caffeine, it also removes essential oils and aromas, making the coffee smellless and tasteless. Arabica is better suited for this process than robusta.
The production of Bristot coffee beans has played an important role in the history of the typical Italian espresso since 1919. The six basic blends of Bristot coffees allow everyone to choose the blend that meets their requirements. Thanks to its very high quality and renown, it is considered to be a coffee that meets the requirements of professionals and the most demanding connoisseurs of first-class espresso.
Since its foundation, Bristot has always embraced the same philosophy, namely the guarantee of quality and excellence. In 1919, Domenico Bristot began working on the project of his own roastery. His main goal was to create a first-class and unique blend of high-quality coffee to produce the perfect Italian espresso. Important elements were the selection of quality coffee beans directly from the producers, blending and the use of ever newer technologies. Today, 90 years after its founding, Bristot strives to ensure the same principles of coffee production as its founder.
Produkce zrnkové kávy Bristot, hraje důležitou roli v historii typického italského espresa již od roku 1919. Šest základních směsí káv Bristot dává všem vybrat směs splňující jejich požadavky. Díky své velmi vysoké kvalitě a proslulosti je považována za kávu káv, která splňuje požadavky profesionálù i nejnáročnìjších znalcù prvotřídního espresa.
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