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 Espresso Bar
Markt 23
07318 Saalfeld
Germany
Contact:
Telephone: (0049) 03671 827 2184
Mobile: (0049) 0152 2355 4317
info@mocaba.de
E-Mail
Opening Times Espresso Bar
| Monday | 09:00am- 04:30pm |
| Tuesday | 09:00am- 04:30pm |
| Wednesday | We Roast,- closed |
| Thursday | 09:00am- 04:30pm |
| Friday | 09:00am- 04:30pm |
| Saturday | 09:00am- 12:00am |
| Sunday | rest day |