To choose a good coffee bean, it is important to take into account several criteria to choose the best coffee. Our MAPALGA and CAFÉ DU VIEUX PÊCHEUR coffees meet these conditions. |
| Our coffees are duly selected from noble origins, and great attention is paid to their culture , their appearance , and the result has nothing to do with what we find among certain manufacturers. This work is carried out by MAPALGA and its roasters, and we constantly adjust supplies according to harvests to ensure the best level for each type of coffee. Thus, the climatic and geographical conditions (rainfall, sunshine, temperature, etc.) of the place where the coffee comes from play an important role in its quality. |
|
MAPALGA and CAFÉ DU VIEUX PÊCHEUR coffees are made up of blends and pure origin coffees. A BLEND is a blend of different coffees obtained after making numerous recipes, the objective being to offer a balance of taste to meet customer tastes. For the Café du Vieux Pêcheur, these blends are always made with exceptional coffees to guarantee you the best. A PURE ORIGIN COFFEE comes from a single terroir or region , we then speak of specialty coffee, whose characteristics position it at a very high level. These coffees have obtained a very high score (at least 80/100), which is delivered according to the SCAA standard which defines the exceptional character of the coffee. |
| Our coffees are gently roasted by origin at temperatures between 190 and 220°C, for 20 minutes to respect each coffee through permanent manual control. Certain industrial coffees are often roasted attemperatures above 400°C, for 4 to 10 minutes, their objective being to increase productivity and to deceive the brain with the "toast" effect consisting of almost carbonizing the coffeeto give it an odor. The coffee then becomes oily and unpleasant |
|
Our coffees are exclusively cooled by passing ambient air through the blender. This gradually reduces the temperature of the coffee beans to room temperature. The coffee thus retains all its aromas, its taste qualities and preserves your equipment. We refuse water cooling (quenching) practiced by certain industrialists, which consists of spraying water on the hot coffee to cool it quickly and to recover part of the weight lost during roasting. This process causes the coffee to lose a large part of its aromas, and reduces its shelf life. It causes damage in coffee machines (clogging of a mixture of oil and water in the wheels, in the diffusion circuit). |