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Cacao y Café: Métodos Físicos y Sensoriales

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Cacao y Café: Métodos Físicos y Sensoriales

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Métodos físicos y sensoriales en cacao y café

Created by

Angel Poaquiza
Angel Poaquiza
Ecuador

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Cacao y Café: Métodos Físicos y Sensoriales
 

Cacao y Café: Métodos Físicos y SensorialesOnline version

Métodos físicos y sensoriales en cacao y café

by Angel Poaquiza
1

En cacao, la winnowing separa las nibs de la cáscara para obtener el cacao en grano.

2

El café no necesita ser molido para ser consumido.

3

El cacao no pasa por tostado en su procesamiento.

4

El secado al sol no se utiliza en cacao ni en café.

5

En la cata, se evalúan aroma, acidez, cuerpo y sabor de la bebida o del grano.

6

El secado al sol es una etapa física clave para reducir la humedad en cacao y café.

7

La evaluación sensorial del cacao solo se hace con gusto, sin aroma.

8

En café, la molienda debe ser diferente según el método de extracción (filtrado, espresso, etc.).

9

El tostado del cacao y del café modifica su aroma y sabor.

10

La cata de café puede hacerse sin evaluar aroma.

 
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