A look inside the world of coffee

Direct, delicate, rich in body, aromatic, colorfully blended. Create your ideal coffee with Coffyblender: blending the exclusive ingredients to suit your personal taste, step by step, from roasting to packaging.

Arabic and Robust

Arabic and Robust

The first and most important distinction you must take into consideration is that between the two botanic species from which the coffee beans are picked: Arabic has a delicate all-embracing taste, a more or less intense acidity (acidity is that stimulation of the central and lateral parts of the tongue and taste buds; let's thinks about citrus fruits for example) and a full-bodied aroma. Robust has a poor, almost neutral taste characterized by a full body. Extracted for espresso, it will deliver a creamy and compact coffee. Having been selected from the top quality coffee beans of the world, the coffees of Coffyblender, even the robust blends, have extremely high merits. he perfect balance between the two species is the foundation for the making of an excellent coffee.

La lavorazione del caffè: lavati e naturali

Washed and Natural

Two methods are used on coffee plantations for separating the pulp from seeds: the humid method produces washed coffee, the dry method produces natural coffee. The washed coffee is different from the natural one: the former has more acidity while the latter has more body. You can obtain a great blend for espresso by balancing the two types of coffee, but this does not mean that a blend created with a single type of coffee cannot be a success.

Monorigine pregiati per la tua miscela di caffè personalizzata

Mono origins

Every single mono origin coffee of Coffyblender has been selected in accordance to several basic principles: top quality in its specific category, consistency in harvesting and therefore in quality, diversity among all the mono origin coffees available on our website. All this allows for the making of top quality blends, for repeating the successful results for an indefinite period of time as well as for myriads of personalized blends. Clicking on the name of the mono origin coffee with your mouse, you may see a comic strip with a brief description of its special qualities.

Caffè tostato fresco

Roasting

You may obtain highly different brews from similar blends with diverse roasting degrees. The degree of roasting of the coffee beans influences the brew in the following way:

RoastingAromaBodyTasteAcidity 
LightLowLowLowVery high
MediumMediumMediumMediumHigh
Medium DarkHighHighHighMeidum
DarkMediumVery HighMediumLow
Come conservare il caffè tostato

Conservation and Use

Roasted coffee evinces its utmost quality in the cup some 7 days following roasting. Coffyblender roasts your coffee beans the day right after your order is processed and ships it the following day. Our delivery company takes 2 days to reach your doorstep. Therefore the coffee you have ordered will be perfect for consumption 2-3 days following its delivery. The coffee must be stored in a controlled temperature environment in the original packaging you have been provided with, as it has been specifically studied to guarantee the best results.


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ART. 1) AMBITO DI APPLICAZIONE DELLE CONDIZIONI GENERALI - OGGETTO DELLA FORNITURA

IL Compratore dichiara di avere preso visione e conoscenza, attraverso La Loro presentazione sul Sito, delle caratteristiche dei Prodotti, nonchè delle istruzioni e delle avvertenze fornite sull'uso che si può ragionevolmente prevedere dei suddetti Prodotti e al quale i medesimi Prodotti possono essere ragionevolmente destinati. Oltre a ciò, il Compratore dichiara che, nell'utilizzo dei Prodotti, si atterrà  alle istruzioni ed alle avvertenze presenti sui Prodotti stessi e/o nelle confezioni attraverso le quali i Prodotti vengono consegnati.


ART. 2) CONCLUSIONE ED ENTRATA IN VIGORE DEL CONTRATTO


ART. 3) PAGAMENTO DEL PREZZO


ART. 4) TERMINI DI CONSEGNA - IMBALLO - SPESE, IMPOSTE E TASSE


ART. 5) DIRITTO DI RECESSO DEL COMPRATORE


ART. 6) PERIODO DI GARANZIA

ART. 7) OBBLIGAZIONI DEL COMPRATORE

ART. 8) FORZA MAGGIORE

ART. 9) COMUNICAZIONI

ART. 10) NORME DI DIRITTO APPLICABILI

ART. 11) INFORMATIVA SUL TRATTAMENTO DEI DATI PERSONALI

Per ulteriori informazioni vai all'area "Customer Care" oppure contatta il Servizio Clienti tramite e-mail (info@coffyblender.com)

Il Compratore, ai sensi e per gli effetti dell'art. 1341 del codice civile italiano, approva specificamente le clausole contenute nei precedenti articoli:

  1. Ambito di applicazione delle Condizioni generali - Oggetto delta fornitura
  2. Conclusione ed entrata in vigore del Contratto
  3. Pagamento del prezzo
  4. Termini di consegna - Imballo - Spese, imposte e tasse
  5. Diritto di recesso del Compratore
  6. Garanzia
  7. Obbligazioni del Compratore
  8. Forza maggiore - Recesso
  9. Comunicazioni
  10. Norme di diritto applicabili
  11. Informativa sul trattamento del dati personali

Servizio clienti

Ing. Napoli & C. Industrie Riunite srl ha l'obbiettivo di garantire la massima soddisfazione ai suoi Clienti e di conseguenza quello di fornire prodotti di alta qualità . Per raggiungere questo risultato Ing. Napoli & C. Industrie Riunite srl ritiene fondamentale ascoltare le indicazioni dei propri Clienti, conoscere le loro necessità  e valutazioni.

Il servizio clienti ha proprio quest'obiettivo, consentire di comunicare direttamente suggerimenti, ragioni di insoddisfazione e di disservizio in modo da permetterci di valutare la situazione al fine di, intraprendere le azioni più opportune per meglio soddisfare le vostre richieste o risolvere eventuali problemi.

Per comunicarci, disservizi, lamentele o suggerimenti per migliorare il servizio offerto, Vi preghiamo di inviare una mail avente per oggetto "Servizio Clienti" all'indirizzo info@coffyblender.com Nel corpo della mail potrete inviarci le comunicazioni che riterrete utili alto scopo.

N.B.: I dati comunicatici saranno trattati net rispetto del D.Igs 196/2003. lnviando la mail avente per oggetto "Servizio Clienti" all'indirizzo info@coffyblender.com, acconsentirete implicitamente al loro trattamento.
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Alteration of lipids: Hydrolysis, ketonic rancidity, oxidative rancidity.


Hydrolysis, aka souring, is a phenomenon favored by humidity and, above all, by the combined influence of light and lipase - an enzyme that can be of endogenous or exogenous nature. The result of this transformation is the scission of fat in its components, made up of gycerol, mono and gylceride as well as free acid fats. This is a negative process that also leads to the development of unfavorable tastes and smells when fatty acids with low molecular weight (buytric acid, caproic acid, etc.) are released.

Ketonic rancidity is an enzymatic process brought about by bacteria, yeast and mold. It exploits fatty acids with low molecular weight to the beta-oxidation of a fatty acid, with the formation of a ?- ketonic acid that transforms itself into a metilketone for the process of decarboxilidation. This is a microbic alteration that leads to the formation of unpleasant tastes and smells.

Oxidative rancidityis instead considered the most serious alteration and most frequently caused by fatty food. The process is fundamentally of a chemical nature that develops in three phases: an initiation phase or induction, in which radicals develop. A central phase of propagation, which comes about in a chain reaction, and a terminal phase in which the radicals stabilize with the formation of various organic compounds. Volatile aldehydes and ketones are among the compounds present and are responsible for rancid odors.

Alteration of carbohydrates
The alteration of carbohydrates is one of the most frequent processes registered and is often the most important of transformations reported. Those of primary interest are the ones caused by bacteria or yeasts. There are two types of alterations: fermentation and, less frequently, total respiration.

Alteration of proteins
Proteins are involved above all in the following transformations:

  • denaturing
  • proteolysis
  • purification

The principal effects of denaturing can be seen in the loss of solubility, with consequent coagulation and curdling (OK), and in the compound's specific biological, chemical and physical properties.

Proteolysis and putrefication are two tightly knit process. In fact, the first is but the prelude to the second with both tending to overlap one another gradually increasing in intensity in accordance to the degree of purification. Purification in itself is the destruction of amino acids, with the consequent development of highly aromatic compounds deriving from nitrogen oxides (ammonia, ammine, cadaverine, mercaptans, etc.). The former are responsible for pungent and unpleasant odors, such as rotting fish, the latter for unpleasant odors as rotten eggs.