NOROHY coffee paste
Coffee is one of the most popular flavors in ice cream and pastry-making, after vanilla and chocolate. However, coffee flavoring is often a long and complex process: infusion, sifting, percolation… Often, the aromatic complexity of these processes does not reflect all the coffee's original richness. That's why NOROHY wanted to develop an intense, easy-to-use coffee bean paste. By exploring its applications, optimal dosage and distinctive characteristics, let's discover the world of this alternative to coffee extract.
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Coffee paste applications
The versatility of NOROHY coffee bean paste broadens the spectrum of its applications. It can be used in sophisticated desserts, creative drinks and even savory dishes. In fact, NOROHY coffee bean paste is unsweetened, allowing for bold combinations. It’s the secret ingredient that transforms every recipe into a rich sensory experience.
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Dosage of coffee paste
The dosage of NOROHY coffee bean paste is crucial to maximize its aromatic potential. A small amount is all you need to flavor your recipes. NOROHY recommends adding 20g to 40g of coffee bean paste per kilo of preparation. Its concentration means it can be used economically to keep food costs under control.
A subtle taste
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A high-quality organoleptic profile
NOROHY coffee paste is the result of a rigorous selection process. We wanted a fruity coffee. To create our coffee bean paste, we played with a number of parameters to convey the aromatic complexity of a coffee bean infusion. To maximize the aromatic potential of the application, NOROHY follows a specific manufacturing process. It all begins with the selection of coffee cherries from the Guji terroir, with their fruity, floral aromas. Dried to obtain a “natural” coffee, these cherries are then delicately roasted to preserve the finesse of their aromas. The cherries are then finely ground and mixed with a little sunflower oil to create a coffee bean paste.
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Traceability organic labeling
The Horn of Africa stands out for its high-altitude plateaus, ideal for growing coffee. Ethiopia is said to be the cradle of coffee, particularly the Oromia region. Arabica coffee has been grown here since the 12th century, using traditional methods. The coffee we have selected comes from high-altitude plantations under forest shade, favoring agroforestry and the protection of biodiversity. The coffee is traceable and sourced from cooperatives of small producers certified organic and SPP-fair trade. The green coffee beans are then roasted by hand. This slow, delicate process brings out the full aromatic intensity of the coffee.
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In conclusion…
The unique character of this coffee bean paste, its ease of use, combined with transparent traceability and organic certification, make it a preferred choice. The discovery of new culinary ingredients often offers a unique sensory experience, awakening our senses as well as our creativity. Take up the challenge of gastronomic innovation by incorporating NOROHY coffee bean paste into your culinary creations.