Le Nez du Café® contains a collection of 36 aromas to smell accompanied by a book. It enables you to:
1. Train and enrich your olfactory memory…
The sense of smell constitutes the most important sense in the perception of a coffee. But it is often difficult to identify an aroma in your coffee cup. Have you already encountered the feeling that you know a smell without being able to recognize it? Nothing is more normal! In the same way that we learned to read, write, or count,smelling also requires training.
2. …to better analyze the coffee that you taste
But “What use is that?”
First of all, recognizing aromas enriches your tasting vocabulary. Being able to attach a word to your impressions increases your tasting pleasure and allows you to share your ideas with others.
Then, the aromas of coffee inform us about its varietal and geographic origin and the different steps in its creation, from the methods of cultivation through the roasting of the beans to the techniques of preparation.
Le Nez du Café® thus permits you not only to perfect your sense of smell but also to understand the process of creating the coffee that produces the aromas.
This work is designed for professionals as well as connoisseurs eager to deepen their knowledge.
It offers 36 aromas for you to smell and memorize. The illustrated book describes the aromatic group of each aroma, its odoriferous features and its presence in the world’s coffees, as well as the art of coffee growing, roasting and brewing.
Wood box, same aromas and explanatory booklet as Le Nez du Café® Passion.
Size: 26 x 15 x 8.5 cm, weight: 1.85 kg.
Made in France.
Dimension: 8.8 cm (W) x 26 cm (H)
Colour: Kraft paper
This block of steel will help you make better coffee.
Scales are a wonderful aid for making delicious coffee more easily. Coffee is hard to brew well because there are so many variables to control (grind size, ratio of beans to water, water quality, water temperature, agitation, etc.), and scales let us keep many of those variables consistent.
Using scales can also give us the experience of others to add to our own. One person can say to another, "I like this Kathunguri with 20g of coffee and 340g of water, and I add the water in these amounts at these times." It's a recipe. We don't try to make chocolate chip cookies or spaghetti carbonara or pho with no prior instructions – why should we make coffee without prior instructions?
But how do we know that my 20g is the same as your 20g? How do we keep the scales consistent?
Every Acaia scale is hand calibrated at the factory, but once the scale leaves the factory we cannot control where or how the scale is used. Gravity is not the same all over the Earth, nor is the weather, and these are both things that affect how a scale measures weight. In order to standardize measurement and make our experience valid and communicable for each other, precision scales need to be calibrated. Often. We recommend at least once a week, with a daily check with the calibration weight.
We've had many customers ask us which calibration weights we recommend, and we had trouble finding weights we were confident in that were not incredibly expensive. So we made our own.
The Acaia 500g calibration weight is machined from stainless steel (for durability, so it stays 500g) and Acaia-certified as an F2 weight. To keep the weight safe and accurate, it comes with its own EVA foam travel case.
To calibrate your Acaia scale, simply start with the scale in weighing-only mode and press the T button six times in quick succession. The scale will prompt you for a calibration weight. Place the weight on the scale and wait until the scale says "End".
For the calibration to be most effective, calibrate the scale the same way you would use it. Calibration should occur in the place you will be using the scale. If you leave your scale on all day, make sure the scale has been on for 15 minutes before calibration. If you only turn on your scale in the morning to brew coffee, calibrate shortly after turning the scale on. Try to reproduce everything about how you will be using the scale normally.