Free
With the purchase of this machine
Free
With the purchase of this machine
Joe Frex
Joe Frex small cocoa powder shaker
- Small powder shaker for Latte Art
- Sprinkler for cocoa powder, icing sugar...
- Versatile and compact
Description
This small cocoa powder shaker by Joe Frex has a see-through plastic container and a stainless steel lid with a fine mesh area to precisely sprinkle your drinks for your latte art creation! Dimensions: Ø 5,5 cm x H 10,5 cm
Joe Frex has been specialising in the design and manufacture of top-of-the-range accessories for coffee amateurs and professionals (barista) since 1996. Discover their innovative coffee tools / accessories such as tampers, knockboxes, coffee drippers, cleaning brushes...
Joe Frex
The type of roast will affect the balance of flavours (bitterness, acidity, sweetness, etc.) and reveal the aromas of the terroir to a greater or lesser extent.
The more the coffee is roasted the more its colour will change (from light to dark). The darker the roast, the more the aromatic notes are lost in favour of the roasting notes.
All our coffees have been placed in a colorimeter by our experts in order to compare the roast intensity.
The aromatic groups describe the tasting notes of your cup (hazelnut, chocolate, peach, white flowers, etc.).
If you don't know what your coffee profile is yet, we advise you to start with the most appreciated aromatic groups: rich & sweet or woody.
Please Note: this is not a flavoured coffee but aromatic notes noticed upon tasting.
The dominant aromatic group represents the most perceptible notes and the secondary group, the more subtle notes present in the cup.
Traditional Coffees (classic and superior) are the most common in the various distribution channels.
Specialty Coffees (rated 80-100) are among the best coffees in the world and represent less than 10% of world production. These are flawless coffees that offer unique tasting notes from one terroir (or even plot) to another.
Attributed by “Q Graders”, a coffee's /100 score is determined by the quality of the beans and the result in the cup. It is advisable to progressively move towards coffees with higher scores.
