{"id":13809,"date":"2023-04-22T19:27:05","date_gmt":"2023-04-22T19:27:05","guid":{"rendered":"https:\/\/cafesantahelena.alivanstudio.com\/the-myth-of-strong-coffee\/"},"modified":"2025-03-02T16:24:17","modified_gmt":"2025-03-02T16:24:17","slug":"le-mhyte-du-cafe-fort","status":"publish","type":"post","link":"https:\/\/cafesantahelena.com\/fr\/le-mhyte-du-cafe-fort\/","title":{"rendered":"Le mythe du caf\u00e9 fort"},"content":{"rendered":"

D\u00e9construire le mythe du caf\u00e9 fort<\/strong><\/span><\/h2>\n

\"\"<\/p>\n

Pourquoi les gens pensent-ils que le caf\u00e9 doit \u00eatre tr\u00e8s torr\u00e9fi\u00e9 pour \u00eatre bon ? Apr\u00e8s tout, qu’est-ce qu’un caf\u00e9 fort ? Dans ce cas, le mot \u00ab fort \u00bb indique l’intensit\u00e9, c’est-\u00e0-dire le processus de torr\u00e9faction.<\/p>\n

Comprenons ce qu’est le processus de torr\u00e9faction :<\/p>\n

1- Au d\u00e9but de la torr\u00e9faction,<\/strong> le grain est vert et devient jaune avec la perte d’eau par \u00e9vaporation. Il d\u00e9gage un ar\u00f4me d\u00e9licat d’herbe.<\/p>\n

2- Vapeur<\/strong> – Les grains continuent \u00e0 perdre de l’eau sous forme de vapeur, perdant ainsi de l’humidit\u00e9.<\/p>\n

3- Premier Crack<\/strong> – iC’est le bruit que l’on entend, comme du pop-corn qui \u00e9clate. \u00c0 ce stade, la torr\u00e9faction proprement dite commence. C’est le d\u00e9but de la caram\u00e9lisation et de la mise en mouvement des huiles pr\u00e9sentes dans les grains.<\/p>\n

4 – City Torr\u00e9faction<\/strong> – est le premier point de la torr\u00e9faction, juste apr\u00e8s la premi\u00e8re fissure, que l’on peut consid\u00e9rer comme compl\u00e8te.<\/p>\n

5 – City+torr\u00e9faction –<\/strong> C’est un point de torr\u00e9faction consid\u00e9r\u00e9 comme limite pour les caf\u00e9s de qualit\u00e9 (caf\u00e9s de sp\u00e9cialit\u00e9). La caram\u00e9lisation se poursuit, le grain se dilate et devient fonc\u00e9. \u00c0 ce stade, il commence \u00e0 s’approcher de la deuxi\u00e8me fissure, et on parle alors de torr\u00e9faction \u00ab Full City Roast \u00bb.<\/p>\n

6- Second Crack ou Torr\u00e9faction Viennoise<\/strong> – Dans cette phase, on entend une s\u00e9rie de pops mais plus subtils. Les huiles remontent \u00e0 la surface des grains. Les saveurs changent lorsqu’elles subissent l’interf\u00e9rence de la carbonisation des sucres.<\/p>\n

7- D\u00e9but de la carbonisation – French Roast-<\/strong> \u00c0 ce stade, la couleur devient tr\u00e8s fonc\u00e9e et une odeur de fum\u00e9e se d\u00e9gage de la combustion compl\u00e8te des sucres. Les huiles traversent la barri\u00e8re externe du grain et atteignent la fin de la deuxi\u00e8me crack.<\/p>\n

8- Complete carbonization-<\/strong> At this point the sugars are completely carbonized. Oils well up on the surface of the grain, resulting in a drink with no body and a bitter taste.<\/p>\n

Qui a invent\u00e9 ce mythe<\/strong><\/span><\/h3>\n

\"\"<\/p>\n

On ne sait pas exactement comment cette tradition des r\u00f4tis extr\u00eames a commenc\u00e9. Mais les recherches montrent qu’il s’agissait de masquer la faible qualit\u00e9 des grains consomm\u00e9s. Aujourd’hui, la torr\u00e9faction extr\u00eame est utilis\u00e9e dans l’industrie de la torr\u00e9faction \u00e0 grande \u00e9chelle, comme moyen de garantir l’homog\u00e9n\u00e9it\u00e9 et la qualit\u00e9 du caf\u00e9. Elle sert \u00e9galement \u00e0 masquer les d\u00e9fauts du caf\u00e9 de mauvaise qualit\u00e9 ou d’autres c\u00e9r\u00e9ales ill\u00e9gales.<\/p>\n

Pour Caf\u00e9 de Sp\u00e9cialit\u00e9<\/strong>, le point de torr\u00e9faction id\u00e9al se situe \u00e0 Premier Crack<\/strong>. Jamais avant ou apr\u00e8s le Second Crack<\/strong>. Il suffit d’une diff\u00e9rence de 1c pour modifier les caract\u00e9ristiques sensorielles dans la tasse. Au bon moment de la torr\u00e9faction, nous identifions la qualit\u00e9, la saveur, les ar\u00f4mes, le corps, l’acidit\u00e9 et la douceur naturelle des grains.<\/p>\n

Lorsque l’on opte pour une torr\u00e9faction extr\u00eame, il n’est pas possible de distinguer un bon caf\u00e9 d’un caf\u00e9 de mauvaise qualit\u00e9 contenant de nombreuses impuret\u00e9s. Il sera carbonis\u00e9.<\/p>\n

Conclusion<\/strong><\/span>:<\/p>\n

\"\"<\/p>\n

Fort ou Extra Fort<\/strong> perd tous les attributs de sa qualit\u00e9.<\/p>\n

Boisson tr\u00e8s riche en saveurs et en ar\u00f4mes, naturellement sucr\u00e9e avec une l\u00e9g\u00e8re acidit\u00e9, le caf\u00e9 est \u00e9galement tr\u00e8s sain lorsqu’il est torr\u00e9fi\u00e9 dans des proportions id\u00e9ales.<\/p>\n

Caf\u00e9 Fort = risque pour la sant\u00e9<\/strong>. Beaucoup de gens ajoutent du sucre au caf\u00e9 parce qu’ils ne supportent pas le go\u00fbt amer d\u00fb \u00e0 une forte torr\u00e9faction. Ceux qui boivent du caf\u00e9 sans sucre ressentent la diff\u00e9rence de qualit\u00e9. Les consommateurs doivent \u00eatre conscients de ce qu’ils ach\u00e8tent, car il y va de leur sant\u00e9 !<\/p>\n

Maintenant que vous savez comment boire votre caf\u00e9, que diriez-vous d’acheter un caf\u00e9 \u00e0 la torr\u00e9faction id\u00e9ale ?<\/span><\/strong>
\n<\/em><\/span><\/p>\n

Achetez Caf\u00e9 Santa Helena!<\/span><\/strong><\/em><\/span><\/a><\/p>\n

\"\"<\/p>\n

\n","protected":false},"excerpt":{"rendered":"

D\u00e9construire le mythe du caf\u00e9 fort Pourquoi les gens pensent-ils que le caf\u00e9 doit \u00eatre tr\u00e8s torr\u00e9fi\u00e9 pour \u00eatre bon ? Apr\u00e8s tout, qu’est-ce qu’un caf\u00e9 fort ? Dans ce cas, le mot \u00ab fort \u00bb indique l’intensit\u00e9, c’est-\u00e0-dire le processus de torr\u00e9faction. Comprenons ce qu’est le processus de torr\u00e9faction : 1- Au d\u00e9but de […]<\/p>\n","protected":false},"author":1,"featured_media":18896,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[66],"tags":[],"class_list":["post-13809","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-non-classifiee"],"yoast_head":"\nCaf\u00e9 fort - Le mythe du caf\u00e9 fort - Caf\u00e9 Santa Helena<\/title>\n<meta name=\"description\" content=\"Caf\u00e9 fort ou caf\u00e9 tr\u00e8s torr\u00e9fi\u00e9. 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