Frequently Asked Questions.

All you need to know to use our service at its best.

Q: What is the very best blend I can create with Coffyblender?

A: YOUR OWN PERSONALE BLEND! Each blend is unique and the first rate one is the one that best suits your taste.


Q: Why freshly roasted coffee is on a whole other level of quality?

A: Roasted coffee contains lipids, saccharides and proteins and freshly ground coffee guarantees that its ingredients will not undergo harmful changes, which, unfortunately occurs in stale coffee with the passage of time.

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Q: What is the difference between washed and unwashed coffee?

A: How the coffee beans are prepared before roasting is the largest contributing factor to the flavor of the coffee. Washed coffee is a little more on the acidic side and tastes much fruitier. Unwashed coffee is heavy in body but remains sweet and very smooth and full-bodied.


Q: What criteria is used by Coffyblender experts in determining the quality of the blend I have just created?

A:There are 5 parameters we use as guidelines:

  1. The percentage of Arabic and Robust coffee in the blend (the higher the percentage of Arabic the better; however it should not overpower the Robust quality).
  2. A good balance between washed and and unwashed coffee: equal percentages create a better blend of coffee
  3. The use of the top mono-origin coffees
  4. A harmonious taste
  5. The use of coffees with similar methods of sifting


Q: Can I order just 1 kg of coffee?

A: Of course. Up to 3 kg of coffee we charge euros 6. For orders above 3 kg the delivery is free of charge.


Q: How soon should I consume the coffee so as to fully enjoy my blend's exquisite quality?

A:Coffyblender roasts your coffee the day following your order and ships within 24H. The coffee is thus delivered the following day or, at most, in 2 days' time. This means that the coffee is delivered 3-4 days following its roasting. The coffee remains absolutely unaltered for another 3 days.


Q: Do you give special discounts for bigger orders?

A: We offer higher discounts on larger orders as shown below:

  • Free delivery: all over Italy orders over 3 kg (€ 6 in delivery charges for smaller quantities).
  • Free international shipping: for all orders above 5 kg (€ 8 for smaller quantities).
  • 5% discount on orders of 10-49 kg.
  • 15% discount on orders of 50 kg or more.


Q: How can I get a creamier espresso coffee?

A: You will need a high percentage of Robusta coffee (60%) in your blend in addition to choosing a dark degree of roasting. Your coffee will never be bitter because it is a freshly roasted coffee blend. Don't worry if the rating of your blend is not high: coffee is personal, the right way to make it is how you like it best.


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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.