{"id":7969,"date":"2017-05-10T08:54:00","date_gmt":"2017-05-10T06:54:00","guid":{"rendered":"https:\/\/swissbaker.ch\/?p=7969"},"modified":"2022-05-03T16:56:07","modified_gmt":"2022-05-03T14:56:07","slug":"le-cafe-une-affaire-de-gout","status":"publish","type":"post","link":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/le-cafe-une-affaire-de-gout\/","title":{"rendered":"Le caf\u00e9, une affaire de go\u00fbt"},"content":{"rendered":"\n<p><strong>Depuis neuf ans que le caf\u00e9 est devenu ma profession, ce produit naturel se r\u00e9v\u00e8le de plus en plus \u00e0 moi.<\/strong><\/p>\n\n\n\n<p>Jusque-l\u00e0, le caf\u00e9 \u00e9tait une sorte de roulette russe du go\u00fbt pour mon sens gustatif. Le caf\u00e9 me plaisait uniquement lorsqu\u2019il sortait d\u2019une cafeti\u00e8re Bialetti. Et, seulement lorsque ma m\u00e8re l\u2019avait pr\u00e9par\u00e9\u2009!<\/p>\n\n\n\n<p>\u00ab\u2009D\u00e8s que je suis en Italie, je bois un expresso.\u2009\u00bb J\u2019entends cela de beaucoup de personnes qui viennent me voir lors d\u2019une formation de caf\u00e9. Avec le temps et apr\u00e8s beaucoup de formations on reconna\u00eet qu\u2019il n\u2019y a pas de produit naturel plus complexe que le caf\u00e9. Cela commence d\u00e9j\u00e0 \u00e0 la source, o\u00f9 le caf\u00e9 est cultiv\u00e9 et transform\u00e9. Les diff\u00e9rents pays et terroirs donnent \u00e0 ces graines de caf\u00e9ier une diversit\u00e9 d\u2019ar\u00f4mes incroyables. Ensuite, la torr\u00e9faction, qui fait ressortir tout cela.<\/p>\n\n\n\n<p>Et maintenant, on y est\u2026 On doit encore pr\u00e9parer le caf\u00e9\u2009! Cela d\u00e9pend du bon dosage. La mouture doit aussi \u00eatre parfaitement r\u00e9gl\u00e9e. Puis, cela d\u00e9pend encore de la m\u00e9thode d\u2019infusion\u2009: filtre, infusion, machine \u00e0 expresso ou enti\u00e8rement automatique\u2009? Vous voyez, c\u2019est toujours plus complexe. Acidit\u00e9 et amertume doivent \u00eatre \u00e9quilibr\u00e9es afin que le caf\u00e9 soit go\u00fbteux. D\u00e8s qu\u2019un param\u00e8tre d\u2019extraction ne correspond pas aux autres, nous le ressentons dans la tasse. Par cons\u00e9quent, le barista travaille avec des recettes, comme un cuisinier.<\/p>\n\n\n\n<p>Lorsque vous avez trouv\u00e9 un caf\u00e9, qui vous pla\u00eet, ainsi qu\u2019aux clients, il doit \u00eatre parfaitement pr\u00e9par\u00e9 et avoir le m\u00eame go\u00fbt chaque jour. On peut seulement le garantir, lorsqu\u2019on a une recette, qu\u2019on conna\u00eet les qualit\u00e9s sensorielles du caf\u00e9 et qu\u2019on choisit un torr\u00e9facteur qui vous guidera dans le monde du caf\u00e9 et qui prendra en charge la qualit\u00e9 du caf\u00e9.<\/p>\n\n\n\n<p>Un caf\u00e9 n\u2019a pas besoin d\u2019\u00eatre cher pour avoir du go\u00fbt\u2026 Il doit \u00eatre pr\u00e9par\u00e9 selon ses qualit\u00e9s.<\/p>\n\n\n\n<p>Giuliano Bartoli est barista professionnel. Il travaille depuis 2014 chez Blasercaf\u00e9 \u00e0 Berne.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Depuis neuf ans que le caf\u00e9 est devenu ma profession, ce produit naturel se r\u00e9v\u00e8le de plus en plus \u00e0 moi. Jusque-l\u00e0, le caf\u00e9 \u00e9tait une sorte de roulette russe du go\u00fbt pour mon sens gustatif. Le caf\u00e9 me plaisait uniquement lorsqu\u2019il sortait d\u2019une cafeti\u00e8re Bialetti. Et, seulement lorsque ma m\u00e8re l\u2019avait pr\u00e9par\u00e9\u2009! \u00ab\u2009D\u00e8s que je suis en Italie, je [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":5887,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[58],"tags":[],"class_list":["post-7969","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-swissbaker-blog-fr"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v26.8 (Yoast SEO v26.8) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Le caf\u00e9, une affaire de go\u00fbt | SBC<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/le-cafe-une-affaire-de-gout\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Le caf\u00e9, une affaire de go\u00fbt\" \/>\n<meta property=\"og:description\" content=\"Depuis neuf ans que le caf\u00e9 est devenu ma profession, ce produit naturel se r\u00e9v\u00e8le de plus en plus \u00e0 moi. 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