Surprise your customers with a unique top quality coffee, just roasted.

Create your own blend from the world's best mono origin coffees

Coffyblender is at the service of professional restaurateurs (from restaurants and bars to hotels) in Italy and throughout Europe.

Our mission is to improve the quality of Italian espresso by providing an excellent and customizable coffee at a fair price.

The quality of our blends is guaranteed by a perfect roasting method, the fact they are freshly ground with each single order and the use of the world's best mono origin coffees.

Be unique: with Coffyblender you can create any kind of coffee you may desire in order to satisfy the demanding tastes of your clients. You can personalize your blends and roasting methods for an outstanding quality of coffee, freshly roasted that is unique and different from any other industrial product available in the market today.

Hundreds of restaurateurs in Italy and Europe have already improved the quality of their espresso with Coffyblender.

Coffyblender is equipped to deliver both substantial and small quantities of coffee in due time thus guaranteeing the freshness of the blends the organoleptic and nutritive properties of which consequently remain intact.

Our coffee is in fact always roasted and delivered, regardless of the quantity ordered, within 72 hours from roasting. This ensures that the product is fresh, tasty, highly digestible along with an extraordinary aroma.

Our blends of green coffee beans, created by our master craftsmen of coffee roasting from the best mono-origin coffees of the world, are easily customizable so as to meet the diverse demands and tastes of your clients. Our coffee is sold exclusively online, directly from the producer to the consumer. This allows us to drastically cut costs in offering you a top quality coffee at a fair price.

It is very easy to create your coffee blend on our website. We follow you step by step in the making of your exclusive blends of coffee. You will thus be able to offer your clients exclusive and top quality coffees.


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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.