Understanding Crema in Espresso: How It's Formed, Its Taste, and Why It Matters
If you're a coffee lover, you've probably heard of the term "crema". It's the thick, foamy layer that sits on top of a perfectly pulled...
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COFFEE & CHOCOLATE
SPECIALTY COFFEE ROASTER | BEAN-TO-BAR CHOCOLATE MAKER
NOTES: Due to high demand and micro batch roasting it can be easy to miss out on our drops. Once it's gone, it's gone. For this reason we ask you to request an invite to our mailing group so you get the heads up.
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We’re committed to bringing you coffee from the best places on Earth.
When choosing a farm, we examine the unique combination of landscape, climate, soil properties, and overall ecosystem health. Even coffee grown in ideal conditions will have varying yields, and farmers sort their beans by quality and sell it to different roasters at different prices. We take care to ensure each hand-picked bean is one capable of creating the perfect cup.
We produce small-batch, “bean-to-bar” chocolate, using the finest cacao beans sourced worldwide.
Here at Nib&Grind, we're striving to make the best chocolate from the best ingredients. That not only means high standards in our chocolate making bean to bar, but high standards in how we source and buy ingredients to use in that process.
Our main ingredients are cacao beans and sugar. From the beginning, our goal has been to investigate the differences in cacao's flavor from different places or "origins." form around the world.
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HELLO!
We are Jane & Robert
Founders of Nib&Grind
Jane
Jane is our Chocolate temperer, molder and packager.
Robert
Robert is our Coffee and Cacau roaster and chocolate maker.
Our Journey
Our journey first started in 2018 when the first bags of cacao and coffee beans arrived. Fast forward 5 years and we are still totally psyched about making chocolate and roasting coffee. It’s called getting bit by the bean bug and we got it good.
Not all beans are created equal so the first step is to search out the special ones.
Presently our beans are ethically sourced from plantations and farms from around the world including Africa, South and Central America and also Asia.
The beans are hand sorted, roasted, and for chocolate refined and conched in our small factory in Central Portugal using a combination of people power and shiny new machines. Nothing beats the smells of chocolate in all its different stages as well as the deep aroma of freshly roasted coffee along side that soothing beats of the machines when everything is up and running.
Every cacao or coffee bean has a unique personality.
(beans from different regions and growing seasons vary).
At each step in the process, our dream is to coax out all the beautiful and interesting notes each type of bean has to offer. This involves a whole lot of tasting which keeps us pleasantly wired and focused.
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