{"id":1296,"date":"2017-03-10T08:14:25","date_gmt":"2017-03-10T08:14:25","guid":{"rendered":"http:\/\/www.cafesaula.com\/blog\/?p=1296"},"modified":"2017-03-10T08:19:13","modified_gmt":"2017-03-10T08:19:13","slug":"diccionari-de-cafe-crema-cos-i-densitat","status":"publish","type":"post","link":"https:\/\/www.cafesaula.com\/blog\/ca\/diccionari-de-cafe-crema-cos-i-densitat\/","title":{"rendered":"Diccionari de caf\u00e8: crema, cos i densitat"},"content":{"rendered":"

<\/p>\n

A Caf\u00e9 Saula<\/a><\/strong> seguim amb el nostre particular diccionari sobre el m\u00f3n del caf\u00e8<\/strong>. En aquesta ocasi\u00f3 desglossarem tres paraules cafeteres<\/strong> per entendre m\u00e9s en profunditat el seu significat:<\/p>\n

Crema:<\/strong><\/p>\n

Capa de fines bombolles que apareix a la superf\u00edcie d’un caf\u00e8 expr\u00e9s<\/strong>. Est\u00e0 formada per l’emulsi\u00f3 d’aigua, aire, grassa i mat\u00e8ries coloidals<\/strong> que cont\u00e9 el caf\u00e8<\/strong>. El color de la crema ha de ser avellana fosc<\/strong> amb estries de color m\u00e9s clar, formant el que els italians anomenen \u201ctigratto\u201d.<\/strong><\/p>\n

Cos:<\/strong><\/p>\n

Es diu que t\u00e9 cos un caf\u00e8 <\/strong>per expressar la sensaci\u00f3 que produeix a la boca de densitat i persist\u00e8ncia del sabor<\/strong>. Indica la percepci\u00f3 plena, la rotunditat i l’estructura<\/strong>. \u00c9s elevat en els bons caf\u00e8s<\/strong>.<\/p>\n

Densitat:<\/strong><\/p>\n

En el proc\u00e9s de torrat el caf\u00e8<\/strong> perd un 20% de pes i augmenta al voltant d’un 30% a 50% en volum, per la qual cosa la densitat baixa de 550\/700 gr.\/litre a 300\/450 grs.\/litre.<\/p>","protected":false},"excerpt":{"rendered":"

A Caf\u00e9 Saula seguim amb el nostre particular diccionari sobre el m\u00f3n del caf\u00e8. En aquesta ocasi\u00f3 desglossarem tres paraules cafeteres per entendre m\u00e9s en profunditat el seu significat: Crema: Capa de fines bombolles que apareix a la superf\u00edcie d’un caf\u00e8 expr\u00e9s. Est\u00e0 formada per l’emulsi\u00f3 d’aigua, aire, grassa i mat\u00e8ries coloidals que cont\u00e9 el…<\/p>\n","protected":false},"author":2,"featured_media":1297,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2,49,164],"tags":[197,35,50,591,590,589,588,592],"class_list":["post-1296","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cafe","category-historia","category-ritualers-2","tag-barista","tag-cafe-2","tag-cafe-saula","tag-crema-de-cafe","tag-cuerpo-del-cafe","tag-densidad","tag-diccionario-de-cafe","tag-elaboracion-del-cafe"],"_links":{"self":[{"href":"https:\/\/www.cafesaula.com\/blog\/ca\/wp-json\/wp\/v2\/posts\/1296","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.cafesaula.com\/blog\/ca\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.cafesaula.com\/blog\/ca\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.cafesaula.com\/blog\/ca\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.cafesaula.com\/blog\/ca\/wp-json\/wp\/v2\/comments?post=1296"}],"version-history":[{"count":4,"href":"https:\/\/www.cafesaula.com\/blog\/ca\/wp-json\/wp\/v2\/posts\/1296\/revisions"}],"predecessor-version":[{"id":1359,"href":"https:\/\/www.cafesaula.com\/blog\/ca\/wp-json\/wp\/v2\/posts\/1296\/revisions\/1359"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.cafesaula.com\/blog\/ca\/wp-json\/wp\/v2\/media\/1297"}],"wp:attachment":[{"href":"https:\/\/www.cafesaula.com\/blog\/ca\/wp-json\/wp\/v2\/media?parent=1296"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.cafesaula.com\/blog\/ca\/wp-json\/wp\/v2\/categories?post=1296"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.cafesaula.com\/blog\/ca\/wp-json\/wp\/v2\/tags?post=1296"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}