Caffè Pompeii at SIAL 2018 Paris | 21-25 October 2018

 

Caffè Pompeii will be present with a stand at SIAL in Paris, one of the most important world events in the food sector, which has become an inspiring place and a key meeting point for the entire food industry, as well as an event of great interest for the panorama of today and tomorrow.

The event will be held from 21 to 25 October 2018 at the Parc d’Exposition de Paris-Nord Villepinte.

We will be present for the second consecutive year in the Italian pavilion, at stand 1 G 144. More than 200 national exhibitors will be present and for this reason the Italian proposal will again be one of the most important foreign presences, both in terms of area occupied and by number of participants.

The presence of Caffè Pompeii at an event of such importance, is indicative of the spirit with which we have always proposed, to enhance our product in the world.

We do it in one of the major international showcases in the food sector, proposing to show everyone the quality and possibilities of our coffee.
This year the event will focus mainly on drinks, with a strong propensity towards experimentation and the combination of technology and food and special attention to start-ups and young companies, which makes us interested and involved in the first person .

The international consensus that is receiving our Brand, which today has particular successes in Spain and especially in the Canary Islands, can not therefore ignore a similar showcase, which will guarantee us the opportunity to present once again our products to over 160,000 visitors , food professionals from all over the world, with pretentious expectations and in search of increasing quality. A new challenge then, which will certainly open other doors and will certainly offer us additional ideas and opportunities, to improve our present, in view of a prosperous future.

Book your appointment at the booth

 

 

 

 

 

 

How to open a Pods and Capsules compatibles’ Shop If you are thinking of opening a pods and capsules shop, but you still have some little doubts, in this article you will find all the useful information

When you decide to open a shop of pods and capsules, you need to be very patient and above all prepared to a continuous growth so you can always be aware on the latest news regarding the coffee & related world. This industry, in fact,  is constantly evolving, so anyone who decides to take up this business must be inclined to the constant change that may concern  new capsules, pods, coffee machines and aromatic drinks (which are now very fashionable). The goal is to satisfy any kind of need and therefore be able to provide any type of pods or capsule to the customers, obviously compatibles with any type of coffee machine. Another feature not to be underestimated, because the competition is high, is to be always prepared and professional in the eyes of the customers, in this way you can improve their loyalty over the months.

Following, there is a list of what we can define the “Usual questions” of those who want to start this type of activity:

Exsist a suitable place to open a pods and capsules’ shop?

Of course! The secret is to find the passageways and unless you want to open an Illy boutique, it is a better choice to avoid choosing city centers with pedestrian areas.

Is it a good investment?

Here is also an affirmative answer. Opening a compatibles capsules and pods’ shop means responding to the huge amount of market demands. Due to the large amount of coffee machines, you have to own a wide range of compatibles products. In Italy, according to the latest market research, the most popular products are Compatible Capsules A Modo Mio, Nespresso and Dolce Gusto Capsules. This therefore means that from now, you have to own in store all the varieties of mixes and sizes.

What is the right price for compatible capsules and pods?

There is no single answer for this question. In fact, much depends on the area where you decide to open a store and market trend. In any case, the price will guarantee a margin of, at least, 70%.

Is franchising a good alternative?

There is a premise: the franchise offers a finite package to sponsor a swift opening , but there are so many contractual constraints that must necessarily be respected until the end of the collaboration. You do not have the freedom to choose what prices you want to adopt, what brands to use, what kind of offers to propose to the customer etc etc … so the answer is negative.

Caffè Pompeii is a company that deals with the production of artisan coffee; We are also suppliers of grain, ground coffee, pods and capsules compatible for shops, offices and individuals. To find out more, visit our web site caffepompeii.it or contact us at +39 800.126.906 to receive personalized advice.

 

TUTTI GLI AROMI DEL CAFFE’ – SCOPRI QUELLI POSITIVI E NEGATIVI

Come avviene nel mondo del vino dove un buon sommelier dall’analisi olfattiva riconosce le caratteristiche e i difetti di un vino, anche per il caffè è lo stesso.

La maggior parte delle molecole odorose del caffè deriva da componenti non volatili del chicco crudo che si decompongono durante il processo di tostatura. Tuttavia il caffè verde stesso è dotato di proprie sostanze aromatiche e di precursori d’aroma che possono mutare prima del processo di tostatura. L’espresso è quindi un prodotto aromaticamente molto complesso.

Di seguito indichiamo i vari aromi presenti nel caffè suddivisi in quelli positivi e quindi indice di qualità e negativi dove vengono evidenziati i difetti.

 

ODORI POSITIVI

TOSTATO – Sensazione dominante e tipica dovuta alla formazione di particolari componenti derivanti dalla trasformazione degli zuccheri durante la torrefazione.

CIOCCOLATOSO – Classico aroma del buon cacao che può avere sfaccettature di vaniglia. E’ un aroma tra i più pregiati e più ricercati.

FIORITO – Ricordo dei fiori freschi anche se non specificatamente riconoscibili. E’ un aroma proprio di un buon caffè, particolarmente elevato quando si tratta di lavati perfetti che hanno visto arricchire il loro patrimoni dall’attività di microrganismi che operano durante il processo di fermentazione. A volte può assumere un timbro sensoriale simile al miele millefiori.

FRUTTATO – Si riferisce ai sentori di frutta fresca. Sono note particolarmente evidenti nei caffè lavati di buona qualità. Nel fruttato si annovera anche la nota di agrume tipica di alcuni caffè

PAN TOSTATO – Sensazione complessa dovuta a molecole che si formano prevalentemente durante la tostatura nella reazione di Maillard.

ODORI NEGATIVI

PAGLIA – Sensazione derivante da chicci difettosi

 STINKER – FIORI MARCI – Termine anglosassone utilizzato per indicare un complesso di odori sgradevoli come di fiori marci. Deriva da attacchi di microorganismi deleteri sulle ciliegie e sui chicchi

ERBACEO– Nota di erba fresca, di tralcio verde. E’ dovuta alla presenza di particolari aldeidi ed è ritenuta positiva solo entro ristrette soglie di percezione in quanto, normalmente è indice di chicchi immaturi

RIATO– Sensazione olfattiva negativa che ricorda l’odore di tappo nei vini, l’acido fenico. E’ dovuta a infinitesime parti (ne basta una su cento miliardi per essere percepito) di tricloronaisolo.

RANCIDO – Difetto più o meno accentuato che ricorda il sentore del prosciutto tagliato da tempo. E’ dovuto ad un’ossidazione dei grassi ed è avvertibile in caffè vecchi, non confezionati adeguatamente o sottoposti a lunghe soste nel macinadose

 ACQUA STAGNANTE – Puzza derivante da una cattiva pulizia dei filtri e portafiltri dei gruppi

 ARACHIDE – Nota dovuta a un dichetone, il diacetile, non è normalmente considerata positiva

 JUTA BAGNATA – Sentore assorbito dal caffè verde in sacchi umidi, a volte sconfina nel muffoso

Come avviene la selezione dei chicchi di caffè?

Vi siete mai chiesti come avviene la selezione e la classificazione dei chicchi di caffè dai quali ha origine la bevanda che prepariamo tutti i giorni a casa nostra?

Il procedimento di selezione può avvenire manualmente o attraverso dei macchinari che, con una lente ottica, trovano le differenze di colore tra un chicco e l’altro, procedendo a scartare quelli troppo maturi o fermentati. I criteri secondo i quali il caffè verde viene sottoposto a selezione sono svariati e cambiano da nazione a nazione; i più comuni, in ogni caso, restano la provenienza (paese produttore e regione o porto d’imbarco), la specie botanica (arabica o robusta), il metodo di lavorazione, l’annata di raccolta, il colore (verde-azzurrognolo il migliore, giallo-marroncino il peggiore) e il numero di difetti/impurità.

Il criterio più importante di tutti per la selezione resta comunque quello della forma e delle dimensioni dei chicchi di caffè. L’unità di misura utilizzata per questa operazione è il crivello, espresso in sessantaquattresimi di pollice. Il presupposto dal quale si parte è quello che il caffè coltivato alle altitudini più elevate produce chicchi di dimensioni maggiori rispetto a quelli coltivati ad altre altitudini, infatti il caffè coltivato su altitudini elevate matura più lentamente e sviluppa un aroma più raffinato, per questo maggiori sono le dimensioni dei chicchi, maggiore sarà la qualità del caffè. In realtà la relazione tra dimensione e qualità ha troppe eccezioni, per questo tale criterio di selezione viene usato soprattutto per valutare l’uniformità della partita di caffè e permettere una tostatura ottimale.

La selezione in base al numero di difetti e di impurità, invece, ha più di un metodo, ma il più importante resta quello definito dal New York Coffee and Sugar Exchange, che prevede l’analisi di un campione di 300 grammi di caffè nel quale vengono conteggiati i difetti sulla base di due diversi parametri di selezione: i difetti intriseci e quelli, invece, provenienti da corpi estranei, che attribuiscono a ciascun difetto un punteggio diverso. Ad esempio ogni chicco nero (difetto intrinseco) vale 1 punto, cinque chicchi danneggiati da insetti (altro difetto intrinseco) valgono 1 punto, una grossa pietra o un grosso rametto valgono 5 punti (difetto da corpo estraneo).

Sulla base del punteggio ottenuto dalla partita, a questa viene assegnato un grado di selezione che va dallo zero (il caffè “perfetto”) al sei (il caffè “peggiore”) che ne determinano il livello qualitativo. Una volta sottoposte a selezione, le partite di caffè vengono poste in sacchi di juta da 60 chili e sono pronte per la vendita alle torrefazioni di tutto il mondo.

EVERYTHING YOU DO NOT KNOW ABOUT COFFEE

Are you ready to read everything that you did not know about coffee?
Did you know that is the most consumed beverage in the absolute after water? The coffee is drunk in fact anywhere in the world, almost all know its properties, and not beneficial. But few people know rather little curiosity of this drink that much love.

Staying in the category of non-beneficial properties, surely we all know that coffee drinking in excessive amounts can cause health problems. But you know that in some ways the coffee not only causes illness, but it is also a compound poisonous? Well yes! If taken in excessive doses, we speak of at least 70/80 cups or glasses of coffee made during the day, it can be very harmful, causing in some cases cardiac arrests.
And know however, that coffee is consumed more in cold countries? For example, in the regions of Northern Europe is consumed much more coffee than in the euro-Mediterranean.
Although the coffee to some extent is harmful to the human body, for many other instead turns out to be a good medicine. In fact, a 2008 study from the University of Lund (Sweden), has demonstrated therapeutic effect that coffee would have breast cancer.

While in 2011, another university, Harvard School of Public Health conducted a study of 48,000 men, with positive results; drinking six or more cups of coffee a day could reduce the risk of prostate cancer.
Some people do not take drinking coffee but, because of medical effects that coffee against cancer, is often given as injections.
Other research on the effects that caffeine can have on the body, as it may seem strange, in some cases, the coffee can also serve as a good antidepressant.

One of curiosity more ambiguous, in fact, is precisely to be defined by the Church, “the drink of the devil.” This is given just for the exciting properties containing the coffee, so that, for many years has been used as beverage from tavern.

regards the sports, the coffee is an excellent source of energy. A study by the University of Queensland, has shown 14 cyclists, after consuming coffee at least one hour before a race, have greatly improved their performance.
You thought that decaffeinated coffee, it was really without caffeine? Not so! There is only a variant of decaffeinated coffee: Coffea charrieriana, Cameroon. All other types of coffee are artificially decaffeinated, precisely because it is impossible to totally eliminate caffeine.
A study conducted by the University of Florida, announces that 8/10 cups of decaffeinated coffee, is the same percentage of caffeine contained in one or two cups of regular coffee.
Do you know why the coffee drunk in Naples appears to be stronger? Obviously it all depends on the type of mixture: if you take into account the Arabica and Robusta, we note that the Arabica contains less caffeine than the robusta, which instead contains even twice. The type of coffee roasting can make stronger and more intense flavor.
And now, if you also have a few secrets to reveal about coffee, keep us up-to-date!

COFFEE BREAK? ELEMENTARY, WATSON!

Coffee break during work activities has become a tradition that has established itself over the years and is a ritual that is repeated in every part of the planet. But it has not always existed, indeed. Only the ’50s in America spread this habit, which then was gradually “copied” by other countries. In common parlance is known as “coffee breaks” (coffee break), not only because during the minute break that were introduced, coffee was the most consumed beverage, but because to push for the introduction of this practice was a ‘industry of coffee! And in fact, consumption of coffee had a surge frightening, and stood at their current levels. This trend has increased steadily over the years, so much so that recent polls have shown that the mixture black is the most popular in the workplace. To facilitate this preference, are certainly beneficial properties that coffee has on the body. In particular, as everyone knows, caffeine increases attention span and combats drowsiness.

Paradoxically, however, as we advance, to introduce this break were not stressed workers who needed to pull a few minutes from its activities, nor was a conquest by the trade unions to protect their rights. The coffee break was invented out of whole cloth by John Broadus Watson (1878 – 1958) American behaviorist psychologist. In those years it was widely considered one of the fathers of this movement, thanks to his work on conditioning based on emotional stimuli and rewards. Since Watson held influence media, an agency that was operating on behalf of Maxwell House (an ‘American company founded in 1892 that deals with the coffee trade) asked his help to increase its revenues.

The pupil, among other things, could not wait to get out of the lab and test his theories on men and not on unsuspecting animals, and then accepted with great enthusiasm this proposal.
In those days, the marketing was in its infancy and then in the United States made his entrance ranking among labor and trade. The theories of Watson, who had attracted the interest of the company producing mainly for their potential “manipulative”, immediately proved very effective, for the happiness of the Maxwell House and … workers!

Dr Watson said that giving employees a little break during work activities, their performance would have increased considerably and thus would improve their productivity. Obviously, the effects of “miraculous” coffee would do the rest. If it was possible to condition monkeys and mice, even more so, through emotional stimuli and sensation of pleasure, it would be possible to influence the behavior of workers. Introducing a fiction of freedom and stopping even for a few minutes work, thanks to the coffee break, it would be consolidated in the idea of workers feel better protected. All those people who enjoyed those few minutes of detachment, however, were unaware that the coffee sector their break represented an increase of profiting handsomely. And in the end they all lived happy, consumers and happy! By the way … good coffee break at all!

COFFEE MAKES ME NERVOUS … AS A FINNISH!

“No Thanks, Coffee Makes Me Nervous” If we listen to the title of the famous film with the great Massimo Troisi and at the same time we consult the list of the countries where you consume more coffee, we should infer that the people more “nervous” in the world is just what the Finnish!
It is known that coffee, after water, is the most popular drink of the globe. Now you can enjoy virtually all corners of the planet, and every day the world will consume about 2 billion cups of coffee which corresponds to a global consumption of about 1.3 kg per person per year.

In Italy is undoubtedly the favorite beverage and for most of the Italian coffee is a true daily ritual that is impossible to give up. But many who imagined our peninsula as one of the first nations with regard to the consumption of coffee, remain decidedly disappointed. In fact, the results of some research started in 2007, it is clear that the area where it consumes the most is the Scandinavia. Will be to warm up from the cold, which will be there in a few months the hours of daylight are many more, and you tend to sleep less, the fact is that in Finland each inhabitant consumes an average of 12 kg of coffee per year. On the podium are Denmark and Norway, respectively, with about 11 kg and 10 kg per capita of coffee consumed per year. And Italy? Well, believe it or not, our peninsula ranks only twelfth place behind Switzerland, Canada, Austria etc … According to data reported, Italians consume about 5.9 kg of coffee per capita per year while the bottom side is Puerto Rico, with only 400 grams per person per year.

Now you’re probably wondering: ok, where’s the catch?
Reading data, this ranking is a bit ‘strange and seems not to respect the habits of the people mentioned above. In fact, the “trick” is: the estimates relate to Kg of coffee consumed, not inclusive of water, so if we take as parameters the cups of coffee consumed per day, this ranking is completely reversed. Calm! in this case Italy is on the podium and he deserves a beautiful bronze medal!
According to a survey completed in 2009 by an international observatory of journalism, in fact, Italians are at the third place with 3 cups of coffee consumed on average per day.

The palm of major consumers of coffee, with an average of five cups a day each, are the Germans, while the second place is the United States, where they drink an average of 3.2 cups per person for 24 hours.
Further down in the ranking amounted Austria (2.6 cups a day), Spain (2.5) and France (2.3), where coffee consumption is growing dramatically. Bottom side turns out to be Britain. In fact in the UK are limited to consume 0.1 cups of coffee a day. Evidently, the British prefer to sip their favorite drink, tea. In the ranking is also China, with 1 cup per day per head. Besides the pleasure of tasting the delicious drink, for Asians consumption of coffee is a ritual that approaches the western lifestyle and the statistics speak of an increase of 13% in just the past year.
Coffee makes me nervous? Then, carefully, because at this rate, but Finns: the most nervous in the world could become the Chinese … !!!

WHAT TIME DRINK COFFEE?

To ensure that the coffee has the desired effect, of all the ones to keep us awake and active, you need to consume at specific times. Recent studies conducted in Maryland, in this regard, we recommend what time drinking coffee.

Assuming that caffeine, when taken regularly, can cause addiction and sometimes harmful effects on the organism, moreover consumed at certain times, may lose his infamous “wake effect”.
Most people consume coffee in the early morning, when you wake up or during breakfast. Many are also those who sip a cup of coffee after lunch or after dinner, to aid digestion. Still others rely on a good “dose” of caffeine to remain vigilant until late at night, such as the students under examination or who should perform any night work. In fact, usually, are consumed on average three cups of coffee a day, statistics confirmed by various surveys carried out in Italy. However, although to a lesser extent, there are those who drink from 5 to 8 coffee a day. It must be remembered, inter alia, caffeine is not only contained in coffee, but also in other beverages or foods, such as tea and cocoa. As highlighted above, excess intake of this substance can cause addiction and therefore will have no effect on the organism.

Scientists argue, Therefore, That the time just to drink coffee in the morning is from 9:30 to 11:30. In this precise time in the day, caffeine Has a greater effect on the human body and helps to maintain a Certain degree of attention. The explanation comes from the repute every living organism Has a kind of internal clock That Allows it to synchronize with the natural rhythms, as the succession of day and night. This kind of biological clock, called circadian rhythm, is regulated by some neurons That control the alternation of sleep and wakefulness releasing different doses of the hormone cortisol Which Will Encourage the warning system.

here the advice not to consume coffee in the early hours of the day, approximately between 8:00 and 9:00, a time when the light becomes stronger. During these hours, in fact, the levels of cortisol in the body are higher than the rest of the day and then you feel more awake and alert in a totally natural. Drinking coffee at this time, increases the risk of causing addiction, because the caffeine will have a minor effect on the organism. According to the scientists who conducted this particular research, therefore, the best time to drink coffee, maximizing the yield of caffeine, it is that time where in the body start to decline cortisol levels.

Another great time to consume the coffee is not just after lunch, but in the early afternoon, namely from 14.30 to 16.30. In this way, the desired effect may last up to dinner time. Caffeine, in fact, is a substance which takes about 4/5 hour to be disposed of by the body and for this reason, in order to avoid problems of insomnia, it is preferable not to take it in the evening hours or even worse, before going to sleep.

CAFFEINE AND SORROUNDINGS

COFFEE is the favourite beverage in the world, coffee, contains a natural alkaloid content in plants of coffee, tea, cocoa and guarana. We are talking about caffeine, which in nature acts as a powerful insecticide to protect plants from attack by insects mentioned above and various species of spiders.

It is also present in beverages and foods in common use, has a stimulating effect and is used in medicine for therapeutic purposes. However if consumed in excessive amounts, can be fatal to humans.

Caffeine is so not only in coffee. It can be found in tea leaves, kola nuts or cocoa beans. Can then be added by hand to other products, in fact, for its exciting is present in almost all energy drinks. In particular, 98% of the caffeine we consume comes from beverages. The rest comes from other foods (all chocolate) or drugs.
Here are 7 curiousities to know about this matter that we take every day and often in an unconscious way.

“decaffeinated”coffee does not mean without caffeine. Recent studies in the US have found that in a cup of decaffeinated coffee are still present about 12 mg of caffeine, while a cup normal between 100 and 200 mg.
Also in the US, a study has shown that those who consume more than 400 mg a day (almost twice the amount consumed by the world population on average in a day) is more exposed to problems of insomnia, irritability, and rapid heartbeat
Almost all energies drinks on the market contain less caffeine than imagined. In fact, their content is less than one cup of coffee traditional narrow. Caffeine is much present in tea.
Caffeine takes 30 to 60 minutes to reach the highest level in the blood. The body metabolizes generally half of the substance in 4/5 hours. The effects are greater for people who do not usually consume foods or drinks with caffeine. Usually in a healthy adult, caffeine goes in a circle in half an hour, while individuals who have a slow metabolism, may have trouble sleeping if you consume tea or coffee after 18. Therefore it is recommended not to take caffeine in the hours evening, especially before going to bed. Only those lucky enough to have a pretty fast metabolism, does not see any effect “negative” when consuming foods or drinks with caffeine in the late evening.

Women metabolize caffeine usually faster than men. However for women in pregnancy is advisable to avoid or at least limit your intake of caffeine as an excessive consumption may have negative effects. Regarding the regular smokers, who usually like smoking immediately after a good coffee, adsorb the substance twice more rapidly than non-smokers.
The coffee beans darker contain a higher amount of caffeine? And ‘false! The color of the coffee beans depends, in addition to the species of plant, the type of roasting. More grain is “burned” and its color will appear more intense.

Not all types of coffee containing the same doses of caffeine. Prepared by now in all restaurants, bars and fast food, can have different strengths depending on the brand. For example Starbucks coffee has twice the caffeine than what is offered at McDonald’s.

THE HISTORY OF SUSPENDED COFFEE

You have certainly heard many times of “suspended coffee”. Some do not know what it is, maybe someone will have it even required, to some other will happen instead of having it offered.
But what is it exactly?
The suspended coffee is an ancient ritual born in the mid 1800s in Naples, which was to leave a coffee paid for the benefit of any customer unknown.

This gesture was most often made from good-hearted people who wanted to give the opportunity to even the poor can enjoy the classic Neapolitan espresso, taking advantage, in fact, the coffee that was left “pending”. Was particularly successful in the Second World War and from Naples spread a bit ‘all over Italy. For writer Riccardo Pazzaglia, however, the custom originated from strife that stood at the bar with friends at the time to pay the bill. Uncertainty among those who had consumed the coffee and who had paid for the other, they often ended up paying a few more. In this circumstance, not asked back the credit, but you left the coffee “pending” in favor of a stranger.

Another famous Neapolitan writer, Luciano De Crescenzo, who wrote a book called just “The suspended coffee”, enclosed in a beautiful phrase this old habit Neapolitan: “When a Neapolitan is happy for some reason, instead of paying a single coffee, what he would drink, pays two, one for himself and one for the customer who comes next. It’s like offering a coffee at the rest of the world … “

This custom, during the period of economic boom, had been almost completely forgotten, but with the advent of the crisis, is back into fashion.
Indeed, this gesture of great generosity and altruism has received high praise and has crossed the boundaries of Campania to reach the far corners of the world, from Argentina to Australia, passing through the regions of northern Europe and North America. Thus was born in Ireland “suspended coffee” and even the famous American chain Starbucks has imitated this practice.
Social network has also achieved remarkable visibility, so that in Naples, December 10, 2011, was organized the “Day of the suspended coffee”, with the kind collaboration of many Neapolitans traders.
Another initiative is very particular is called “Network of suspended coffee”, which involves all the locals allow their customers to leave a suspended coffee. The special feature of this network, is that not only has spread throughout Italy, but found even operators available in Spain, Sweden, Brazil and Australia. In addition to emphasizing the ancient tradition born in Naples, the Network of suspended coffee also organizes various events in collaboration with associations and public bodies.

From coffee, thanks to which the rite was born many years ago, were born similar initiatives related to other products, food and no food. For example, though with less success, arose the custom of “pizza suspended” and “outstanding book”, which are practiced in a manner almost identical.