Lungo, or pleasure that lasts longer
This is the equivalent of black coffee drunk not in a cup, but in a cup. More, with the addition of up to 170 ml of water. The brew served this way is less aromatic than a classic espresso, which can be an advantage for lovers of subtler accents
What is bean to bar Literally, bean to bar is translated from English as "from bean to tile." This marking indicates the production chain in which the chocolate manufacturer controls all processes. This means that the company independently selects cocoa beans and implements a full production cycle at its enterprise. The bean to bar label itself does not yet have clear standards, but despite this, it is most often an indicator of product quality. Bean to bar chocolate is produced by small factories equipped with modern equipment. To create tiles, only the best varieties of cocoa beans are used. Compared to specialty coffee, there are no clear evaluation criteria for cocoa yet, but the Cocoa and Chocolate Institute (FCCI) is working in this direction. Despite the lack of standards, bean to bar labeling on chocolate packaging usually means that: chocolate is made from rare varieties of cocoa; cocoa is grown on environmentally friendly farms without the use of chemicals; the buyer can trace the origin of the cocoa beans; the taste of chocolate is natural and is revealed only by roasting; a small batch of chocolate. Handmade chocolate and expensive commercial chocolate are not bean to bar. The fact is that large confectionery companies and chocolatiers work with ready-made chocolate mass. It is made in large specialized factories, such as Callebaut or Cacao Barry. A bit of history The bean to bar trend is a little over 10 years old, it has long been popular. There are already more than a thousand companies in the world engaged in the production of such chocolate. The term bean to bar itself appeared in 1996, when chocolate connoisseur Robert Steinberg and winemaker John Scharffenberger founded a small company Scharffen Berger in the suburbs of San Francisco. Their chocolate bars were unflavoured, but had notes of vanilla, citrus, expensive tobacco, caramel, and nuts on the palate. Scharffen Berger used a mixture of eight different varieties of cocoa beans to create the first batch of their chocolate. © Social networks Scharffen Berger The company's products soon became popular with customers. New bean to bar manufacturers appeared first in the US and then in the world. What cocoa beans are used to make bean to bar chocolate Cocoa beans are usually divided into two categories: ordinary and fino de aroma. They do not differ in quality, but the taste of the latter is more complex. Ordinary ones have the usual recognizable chocolate taste - you can hardly find bright descriptors or complex acidity in it. Forastero trees and its hybrids - the seeds of these particular varieties of cocoa are usually called ordinary - are picky in care. They are resistant to diseases, pests and give stable yields. The cost of a kilogram of ordinary beans is about 2 dollars. It is these cocoa beans that make up more than 90% of the market. Fino de aroma, or fine or flavor cocoa, are most often complex flavors with distinct descriptors. In the taste of these cocoa beans, you can find notes of nuts, fruits, herbs and flowers. Taste characteristics depend on the region where cocoa is grown. So, in Venezuela, cocoa beans are distinguished by a rich taste and astringency, Dominican beans have bright fruity notes and pleasant sweetness, and lots from Côte d'Ivoire are valued for their noble taste without excessive bitterness.