Kanuni Coffee presents: "Coffee pills"
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Caffè Artigianale: cosa si intende?
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Trattiamo brevemente del caffè Artigianale e più in generale del termine utilizzato in ambito alimentare, per descrivere un prodotto di altissima qualità con caratteristiche organolettiche uniche! -
Coffee: Honduras
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Coffee in Honduras: growing areas, organoleptic characteristics and a few hints of history. -
Coffee: AFRICA
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A few words about coffee in Africa, with its nuances, complexities, harmonies and the regions where it is grown. -
Descaling of Espresso coffee machines
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A brief description and some small suggestions for descaling the Espresso coffee machine. -
The Espresso machine: which one to choose?
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Let's retrace the difference between manual Espresso machines, automatic or semi-automatic Espresso machines, paying attention to details, complexity but above all to the final result that we could obtain from each of them. -
Capsules and pods with ground coffee: what are they and how are they divided?
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An overview of the capsules and pods used for the extraction of Espresso coffee, including some advantages and disadvantages. -
Storing coffee: useful tips and tricks
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Is it possible to store coffee so that it does not deteriorate too quickly?
Of course, it is possible to do this, but taking into account some small tricks during its "manipulation"!
Read the article carefully and you will discover many curiosities useful for maintaining, as far as possible, the organoleptic characteristics of your coffee.
Coffee Code
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GENERAL CLEANING: a very important issue ...
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Some notions to keep our Espresso coffee machine and all its accessories tidy and clean, also to get an excellent Espresso always at the highest levels by Kanuni Coffee. -
What is the "CHANNELING" phenomenon?
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A brief but detailed description of what the "CHANNELING" phenomenon is! -
The CREAM of coffee!
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A few elements about the crema generated during the extraction of an Espresso coffee. -
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Carbon dioxide and degassing in coffee!
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Carbon dioxide in freshly roasted coffee and some defects deriving from too fresh roasting of the bean.
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