Coffee Meo in beans.

Our coffees are roasted according to the methods traditionals for deliver their flavors exceptional. Thus of the fine of the roasting, they are packageds under atmosphere protective in a packaging flexible with a valve for store all the flavors and a freshness incomparable. After opening, in order of enjoy fully the flavors of your coffee, we you conseillons of the store in a place fresh and in a box airtight.

Discover our wide range coffee in beans, whose we select the best origins and the more beautifuls qualities of beans coffee green. For satisfy all the tastes, you y will find of the assemblages 100% arabicas, pure origins, cafeequitable, organic, decaffeinated or again of the blends Arabica – Robusta. And for you make discover different flavors, we have created a diversity of recipes to the notes tastes and to the intensitys varied.

1 eretape: The coffee green.

It is the premiereetape, may be the more importante. In order to create a good coffee, we devons work with the good material first. Differently, this would be as make a wide wine with the raisins not walls: all the good desired of the world there changerait nothing.

To the-to the differences flagrantes between Arabica and the Robusta, each coffee has these specificites cleans. Where some origins auront a natural soft, other seront fruits, woods, wild, acidulees or again chocolates.

In order of make ressortir at your best these features, it is essential of chercher the more beautiful coffees green. the step of tri is clef, puisque it is here that the more beautiful sets of grain are forms.

At home Meo, we we efforcons buying the more beautiful sets, those whose the beans are the more likely express their flavors.

2 eetape: The Blend of the Origins.

Here, it is the experience which plays. In more than 100 90 years, we have appris to marier the flavors. As shown more top, the flavors of the coffee green can vary strongly of an origin to the other.

Use of the coffee Indonesien "Mandhelling" for add intensity, Brazil "Bourbon" for the touchs of nut or Ethiopie "Sidamo" for the fruit, is a part importante of the know-how Meo, results in since more than 100 90 years.

Of more, appellation not made not the coffee. In order of we ensure of the qualities tastes of the set of our production, we degustons each set of coffee green that we recevons. Nousetablissons so a fiche identite, reminiscent of the flavors and the power, that we use then in the confection of our blends.

Our 4 degustateurs lead to their palet throughout of the year and can thus marier the flavors, for your more wide pleasure.

3 eetape: The roasting.

We entrons in the part technique of the creation. It is transformer the product, no not for simply the use, but for the enhance.

Concretement, during of the roasting, we cuisons the beans of coffee. Of a method to the other, the result may be very different. At home Meo, we use the method traditional. This means that the coffee is place in a room of cooking, by "broche" of 150 kg, and that you va the make gently monter in temperature during 8 to 15 minutes. This cooking "slow" we allows control in permanence the color of roasting and of not damage the feve in the soumettant to a process too intense.

to the fine of the cooking, of water is used for refroidir the coffee. It is then brasse during some minutes in order achieve a temperature even.

We controlons so its color, thanks to a colorimetre. Our maitres bruleurs have a such experience that they anticipent often the result to eye nu.

4 eetape: The Mouture.

Of more in more, the machines automatics to beans gagnent your foyers. But sica is not again the case, you comptez generally on we for moudre your coffee. On stands out several levels of mouture, characterized by their finesse.

The more fine is called orientale, or Turque. The coffee to so the even consistance that of the flour. This allows a preparation without filter. On added water on the coffee ground, on blend, on leaves reposer. And it is ready.

The mouture expresso is used for an extraction under pressure. Water is envoyee to high pressure on the coffee, but stays little of time. The result gives a coffee powerful, with the foam feature of the Espresso, but can sometimes cover the flavors more complexs.

The mouture filter is again a little plusepaisse. Water hot itself blend to the coffee in the filter and to the time in extraire the flavors before of couler in the coffee maker. This method gagne in flavor this that it perd in power.

Meo ORGANIC Coffee in beans pure arabica.

Meo Coffees DegustationEquilibre/Subtle Beans.

Meo Coffee in Beans Espresso.

Blend of coffees of different continents.