{"id":3563,"date":"2018-08-08T16:09:55","date_gmt":"2018-08-08T16:09:55","guid":{"rendered":"https:\/\/eci.edu.mx\/toluca\/?p=3563"},"modified":"2018-08-08T16:09:55","modified_gmt":"2018-08-08T16:09:55","slug":"siete-sabores-del-cafe","status":"publish","type":"post","link":"https:\/\/eci.edu.mx\/toluca\/siete-sabores-del-cafe\/","title":{"rendered":"SIETE SABORES DEL CAF\u00c9"},"content":{"rendered":"<p><span style=\"font-weight: 400;\">En una taza de caf\u00e9 se integran muchos factores que alteran el sabor de la bebida. Un peque\u00f1o mundo cuyo sabor depende en gran media de c\u00f3mo es tostado el caf\u00e9. \u00a0El granito de este alimento que conocemos, es resultado de tostar el fruto del caf\u00e9 para provocar la reacci\u00f3n de <\/span><i><span style=\"font-weight: 400;\">Maillard<\/span><\/i><span style=\"font-weight: 400;\">, la cual produce el olor, color y el sabor caracter\u00edstico que conocemos tan bien. <\/span><\/p>\n<p><span style=\"font-weight: 400;\">Existen diferentes tipos de tostado, cada uno con una personalidad \u00fanica que determina el sabor y depende de la intensidad del tueste, pero tambi\u00e9n, de las caracter\u00edsticas qu\u00edmicas del grano, como aquellas que tiene naturalmente gracias a su variedad, su lugar de origen, su procesamiento (natural, enmielado, s\u00ed, enmielado o lavado) y conservaci\u00f3n. <\/span><\/p>\n<p><span style=\"font-weight: 400;\">Sin m\u00e1s, este es el perfil sensorial en taza que puede desarrollar un grano de caf\u00e9, seg\u00fan su nivel por tipo de tueste. \u00bfEres capaz de identificarlos?:<\/span><\/p>\n<p>&nbsp;<\/p>\n<ul>\n<li><b>Tueste Claro (Llamado tambi\u00e9n Half City, Nueva Inglaterra o City Claro):<span style=\"font-weight: 400;\"> Este tueste ligero color canela no ha desarrollado todo su sabor, ni cuerpo. Es una taza de caf\u00e9 que brinda un sabor suave y de gusto verde (vegetal) y \u00e1cido. Aqu\u00ed encontramos aromas frutales, florales o terrosos con un cuerpo casi nulo. Ideal para un caf\u00e9 ligero y afrutado. <\/span><\/b><\/li>\n<\/ul>\n<ul>\n<li>Tueste Medio (City, Americano o Regular)<span style=\"font-weight: 400;\">: Es el tueste m\u00e1s com\u00fan para preparar caf\u00e9 tipo americano (caf\u00e9 negro), de color caf\u00e9 claro, caracter\u00edstico de una taza sin intensidad (conocida por los baristas como \u201cplana\u201d). Con m\u00e1s cuerpo que el anterior, pero sin ser muy duro al paladar.<\/span><\/li>\n<\/ul>\n<ul>\n<li>American Breakfast<span style=\"font-weight: 400;\">: Para todo momento, en este tipo de tostado encontramos un cuerpo y caramelizaci\u00f3n agradable. <\/span><\/li>\n<\/ul>\n<ul>\n<li>Tueste Medio Alto (Full City, Continental o Vien\u00e9s)<span style=\"font-weight: 400;\">: Desde CDMX hasta Berl\u00edn y Par\u00eds, este es el preferido en grandes ciudades. Posee un tueste un poco m\u00e1s oscuro, pero sin presentar aceites en su exterior. Aroma y cuerpo desarrollados con el que es posible percibir notas a nueces, chocolate y caramelo; presenta m\u00e1s cuerpo y un post-gusto (la sensaci\u00f3n despu\u00e9s de tomar la taza) largo.<\/span><\/li>\n<\/ul>\n<ul>\n<li>Tueste Oscuro (Continental o Cubano)<span style=\"font-weight: 400;\">: No tan oscuro como el italiano a continuaci\u00f3n. Su color es igual al chocolate amargo, con aceites en su exterior e ideal para espressos con car\u00e1cter. <\/span><\/li>\n<\/ul>\n<ul>\n<li>Tueste Espresso (Italiano o Franc\u00e9s)<span style=\"font-weight: 400;\">: En una taza con granos de este tipo la acidez disminuye y se aumenta el amargor. Si bien tiene sabores dulces, predominan los ahumados y ceniza; es negro y con gran cantidad de aceites en su exterior; sabor y postgusto amargo. <\/span><\/li>\n<\/ul>\n<ul>\n<li>Tueste Espa\u00f1ol<span style=\"font-weight: 400;\">: Es el tueste m\u00e1s oscuro, se alcanza con temperaturas de tostado, de entre 245\u00b0-250\u00b0C. <\/span><\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p><span style=\"font-weight: 400;\">La clasificaci\u00f3n del caf\u00e9 da para escribir much\u00edsimas p\u00e1ginas y su preparaci\u00f3n es un arte y de ella depende el \u00e9xito de una taza, de una cafeter\u00eda o un restaurante que se diga experto en esta bebida. <\/span><\/p>\n<p><span style=\"font-weight: 400;\">Como no queremos cerrar solo con ello, ofrecemos tambi\u00e9n un interesante <\/span><b>DATO BARISTA<\/b><span style=\"font-weight: 400;\">: \u00bfsabes c\u00f3mo se mide el grado de tueste? \u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Los expertos del caf\u00e9 se basan en el \u201cAgtron\u201d que es un sistema de medici\u00f3n que sirve para clasificar el grano seg\u00fan su color y grado de tostado. El tostado ideal para la cata de caf\u00e9 es de: Agtron \u201cGourmet\u201d = 63.0, para granos de calidad superior; y para granos comerciales el Agtron \u201cComercial\u201d = 48.0.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">\u00bfQu\u00e9 tan afinados est\u00e1n tus sentidos?<\/span><\/p>\n<p><b>AUTOR: Barista Elizabeth Villavicencio<\/b><\/p>\n","protected":false},"excerpt":{"rendered":"<p>En una taza de caf\u00e9 se integran muchos factores que alteran el sabor de la bebida. Un peque\u00f1o mundo cuyo sabor depende en gran media de c\u00f3mo es tostado el&#8230;<\/p>\n","protected":false},"author":1,"featured_media":3013,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-3563","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.7 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>SIETE SABORES DEL CAF\u00c9 - ECI | Escuela Culinaria Internacional<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/eci.edu.mx\/toluca\/siete-sabores-del-cafe\/\" \/>\n<meta property=\"og:locale\" content=\"es_MX\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"SIETE SABORES DEL CAF\u00c9 - ECI | Escuela Culinaria Internacional\" \/>\n<meta property=\"og:description\" content=\"En una taza de caf\u00e9 se integran muchos factores que alteran el sabor de la bebida. 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