Coffee & Cocoa

Coffee, espresso and co. – popular luxury items and for many an elixir of life

For many of us, the day doesn't really start without coffee! Whether as a wake-up drink or for a break in between, coffee and espresso are a pleasure par excellence. They enrich everyday life just as much as Sunday brunch or that special and stylish moment, sometimes help us to get through a stressful day and always revive our spirits. Of course, coffee is a must for us! The ALLBIO range shines with a large selection of exquisite organic coffees.

Coffee and its distinctive aroma

The author Doris Iding writes in her article "Of flower and bean coffee" (published in the magazine YOGA AKTUELL): "The run on the black drink has other reasons besides its stimulating effect: With more than 1,000 aromatic substances, coffee is one of the most aromatic luxury foods of all. In total, over 1,200 ingredients have been discovered in the small bean. What it consists of exactly depends on the type of plant, the geographical location of cultivation and the climatic conditions. But the type of processing also plays a role."

Organic coffee: complex to grow, but worthwhile

Organic coffee has its price, but there are good reasons for this. The article quoted above explains nicely why organic coffee cultivation involves a lot of effort: “It is a logical conclusion that growing organic coffee in an environmentally conscious and humane way is much more complex than growing conventional coffee. For example, while conventional cultivation uses 5,000 coffee plants per hectare, organic cultivation produces a maximum of 2,800 plants. The difference in cultivation is also noticeable in protection against harmful beetles. Coffee rust and Broca's beetle are among the most feared pests of coffee plants. In organic cultivation, maintaining a healthy ecosystem on the plantations through habitat for birds, biodiversity and good living conditions for healthy plants is the most important prerequisite for the natural prevention of plant diseases and pest infestations. For example, the Broca beetle likes to nest in coffee cherries that have fallen down or are left on the bush after harvesting, so one of the most effective measures to prevent its spread is to pick all the cherries cleanly by hand. In organic farming, this laborious manual work takes more than 300 days, while in conventional farming, where pesticides are used, it takes less than 200 days. Organic coffee is therefore worth every cent and can also score points for its good quality and excellent aroma!

Organic coffee made from grains and other coffee bean alternatives

For those who avoid caffeine and coffee beans, there are numerous alternatives that we offer in our range in the best organic quality. Here is another quote from the article already mentioned: "Three components that can occur in grain coffee should be mentioned: bitter substances and tannins (chicory) as well as malt sugar. The slightly bitter taste components help to improve the digestion of fats and proteins in the gastrointestinal tract because they stimulate liver and gall function. Malt sugar is split in the intestine into two simple sugars (glucose), which are quickly absorbed and can therefore promote the ability to concentrate. The combination of these taste components makes the coffee digestive and can therefore contribute to better physical well-being than bean coffee. But spelt should not be left unmentioned in connection with grain coffee. As already mentioned, Hildegard von Bingen already valued spelt because it gives "a relaxed mood and the gift of cheerfulness". Spelt is rich in high-quality protein and complex carbohydrates, and contains numerous essential minerals, trace elements and vital substances. In Hildegard medicine, the healing power of spelt is said to have a special effect."

Organic Cocoa: Chocolatey Delight

Cocoa has probably sweetened many a rainy afternoon for each of us, consoled us through bad moods or sadness and should simply not be missed! Delicious organic cocoas (organic instant cocoa and organic real cocoa) are an integral part of the ALLBIO range.

Interesting facts about cocoa: the history of the "divine drink"

The first to enjoy a drink made from cocoa beans were probably the Olmecs, who settled in the fertile lowlands on the Gulf of Mexico in the pre-classical period. Unfortunately, many details are not known, but it has been discovered that the Olmecs also coined the term "cacao" (originally probably pronounced "kakawa") to describe the cocoa plant. A little more is known about the role of cocoa among the Maya, who probably adopted knowledge of the cocoa bean from the Olmecs. For the Maya, the cocoa plant was of divine origin. They are even said to have worshipped a cocoa god, Ek Chuah. Like the Olmecs, the Maya consumed chocolate in the form of a drink. They called the chocolate drink "chocol haa", which roughly translates as "hot water". The name already indicates that it was not a milk cocoa, but that the ground cocoa beans were mixed with water along with other ingredients such as chili pepper or vanilla. Depending on the preparation, the drink, which was often enriched with corn grits, was more like a thick porridge and was sometimes colored reddish with achiote seeds. It was usually unsweetened, but honey was occasionally added. It was important that the drink had a nice foam. This was achieved by repeatedly pouring the liquid from one vessel to another from a great height or by adding a certain grass and then whipping the liquid with a wooden stick.

Little Organic Cocoa Guide I: Real Cocoa Powder

After the cocoa butter has been pressed out of the cocoa mass, what remains is the so-called press cake, which is ground into cocoa powder. The powder, often referred to as "real" cocoa powder to distinguish it from the instant product - the kind that grandma's good cocoa was made of - only dissolves in hot liquid. This powder is also often used as a baking ingredient. The slightly deoiled version, which has a fat content of around 20%, is usually sold in stores.

Little organic cocoa customer II: Instant cocoa powder

Instant powder is easily soluble even in cold milk and has a high sugar and glucose content (up to 75%). The sugar and the highly deoiled cocoa powder used for instant powder are combined in what are known as agglomerates. This prevents the cocoa particles from floating on the surface of the liquid while the sugar sinks to the bottom. Vitamins, minerals and flavorings are also added to the instant powder. If the cocoa content is 32%, it can be called chocolate powder.