When we buy coffee, we tend to focus on its origin and how it has been fermented, but it’s the roasting that clearly and directly explains the aromatic profile that coffee will have.<\/p>\n
The flavor of a cup of coffee is largely determined by the roast given to the green coffee beans. Based on the sensory characteristics of each coffee, defined by its terroir (combination of soil, climate, variety, cultivation care, and fermentation process), we choose a specific roast for each batch.<\/p>\n
For instance, if we have a coffee with floral notes, we apply a roast suitable for a filter, which is a brewing method that enhances those notes. On the other hand, if the coffee is dominated by nutty and chocolatey notes, we roast it for espresso. At NOMAD COFFEE, we follow this approach: we prefer very fruity, floral, and herbal coffees for filter, and sweeter, fuller-bodied coffees for espresso. However, we never forget those of you who enjoy a chocolatey filter or a floral and fruity espresso.<\/p>\n","protected":false},"excerpt":{"rendered":"
When we buy coffee, we tend to focus on its origin and how it has been fermented, but it’s the […]<\/p>\n","protected":false},"author":1098,"featured_media":84353,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11],"tags":[],"acf":[],"yoast_head":"\n