Coffee Beans (Arabica)

The roasted Arabica bean is a laboratory of hundreds of volatile aromatic compounds (acids, aldehydes, ketones). The extraction of its aroma in gastronomy plays on temperature. Hot infusion in milk extracts bitter and astringent notes. The major trend is cold infusion (dairy cold brew): whole or crushed coffee beans are submerged in cold cream for 24 hours. The cream's lipids extract only the sweet, chocolate, and floral notes of the coffee, without a shadow of bitterness, for celestial desserts or tiramisus.