One shot of espresso prepared with 7 grams of ground coffee in a single portafilter. The shot should be 1 ounce of liquid.
Mentor Coffee is distinguished brand known best in Europe for serving hotels, restaurants, and cafes (HORECA).
The green beans used for Mentor's blends are selected by qualified experts from esteemed plantations around the world
A balanced interaction between exquisite blend and compatible roasting gives this coffee a perfect harmony of strength and wholesomeness.
The spicy taste is completed with a hazel nut brown, velvety crema. A composition selected for the daily coffee enjoyment.
Mentor Cafe Crema is carefully roasted to highlight the unique flavors of its beans and packed in aroma protecting valve bags to preserve flavor and quality.
Roasted coffee in hotel and restaurant qualities ,Cafe Crema is available in 1000g Whole Beans
When it comes to espresso, we all have our own personal preferences. Some enjoy a fairly traditional Italian-style profile on the darker end of the spectrum
Others prefer a more nuanced, lively shot. Some add milk; others sip it straight up. But when it comes to quality, three essential characteristics must work together harmoniously to create great espresso
Acidity is that sparkle, the brightness present in coffee that gives it a lift on our tongue. It can come across as a fruit-forward quality, perhaps reminiscent of citrus (lemon, orange, lime, even grapefruit), berry (strawberry, blueberry, blackberry, raspberry), stone fruit (peach, apricot, cherry, plum), or even apple or melon.
Sweetness can take various forms in espresso as well. Think about the different flavors of white sugar, brown sugar, molasses, malt, caramel, honey, butterscotch, or agave
bitterness plays an important role, completing the profile of an espresso shot. Certainly bitterness can be a negative thing; nobody likes a mouthful of acrid smoke. But when bitterness works in harmony with acidity and sweetness, it makes for a great shot of espresso.
Each of these three qualities does not necessarily have to be equal. One quality may be more present than the others; for example, a profile may begin with a dark cherry acidity upfront, supported by a bittersweet chocolate body and completed by a burnt sugar finish.
One shot of espresso prepared with 7 grams of ground coffee in a single portafilter. The shot should be 1 ounce of liquid.
Single espresso with a touch of foam. Macchiato means spotted or stained; the espresso is “stained” with foam. This can be made as a single or a double.
A very short or “restrained” shot, brewed at less than 2/3 of a demitasse, or luongo, a long pull of espresso brewed so the liquid should be more than 2/3 of a demitasse.
Made in thirds — 1/3 espresso, 1/3 steamed milk, 1/3 foam. This is a very traditional way of making cappuccino. The milk should appear glassy, smooth, shiny and with no visible bubbles. The milk and foam should be blended or mixed to create a thick, creamy texture.
Mix the instant coffee, cold milk and sugar. Set the mixture aside.Place scoops of vanilla ice cream in a glass, pour the mixture and garnish with cocoa powder.
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