Coffee roasting is a matter of trust!
Roasting is the last important step in the refinement of a coffee bean. Each bean is made up of between 300,000 – 400,000 cells. During the roasting process, complex chemical reactions take place within the coffee bean, in which sugars and amino acids are joined together in new configurations. This means that in every coffee bean cell, approximately 1,000 new aromas or chemical connections are formed (vrgl. Fricke, 2007, Coffee Roasting at Home).
Roasted coffee is one of the most aromatic food products, containing even more flavourings than wine (www.coffeecircle.com).
MOCABA Coffee Culture
Blankenburger Str.9
07318 Saalfeld
Germany
Contact:
Mobile: 0152 23554317
info@mocaba.de
E-Mail
Opening Times
Coffee Shop
| Tuesday | 09:00-17:00 |
| Thursday | 09:00-17:00 |
| Saterday | 09:00-12:00 |