Kaffee hagen

Choice coffee, spicy and complex in its flavors – its production alone is an art unto itself. Producing it in a way that benefits all participants, is another work of art altogether.

Yet this is precisely our claim. What good is an opulent espresso to anyone if forests are destroyed and the soil is contaminated with aggressive chemicals just to produce it? And does the finest single origin Arabica taste good to you if the coffee farmers can’t even send their children to school with the money they make from it?

Not to us. That’s why we work together with Fairtrade and pay the prices set by the organization. That’s why all of our coffees are organic, grown in small cultivations under shade trees. Which in turn is a reason why it tastes so outrageously delicious. And the others?

We would be happy to tell you about that as well – all you need to do is simply scroll down

Whoever believed back in 1986 that using biodynamic coffee farming in Papua New Guinea would be a great idea was, in fact, correct. Even if it was a pretty crazy, adventurous idea – above all, economically.

Back then organic coffee was virtually unheard of – to say nothing of Demeter Quality. So, in principle, a good starting point. And even Papua New Guinea was the ultimate insider’s tip for the best Arabicas back then. All that was missing was someone who believed in it as firmly as we did. Eventually we found him: Joachim Bauck, quite simply one of the most important pioneers in the organic movement. With Bauck as our buyer, Raimund Remer as a farming advisor and lots and lots of coffee plant care, things got going in 1986 with a mere ½ container of “bio-dyn” (biodynamic) coffee from the plantation near Mount Hagen. And that then became, to no one’s surprise, the namesake of our organic brand, together with the bird of paradise – the heraldic animal of Papua New Guinea. Got it?

(read more – click the arrow on the right)

Well. Papua New Guinea was (and is) not only an exotic coffee country. It is a beautiful, untamed country in which extremely different and sometimes rival tribes live, along with lots of foreigners who are only interested in its natural resources. A potential for conflict that we got caught up in as well.

Some time after the first shipments of coffee, Raimund Remer and his wife had to leave the plantation because their lives were threatened. Hard to imagine but true – and a major setback for us. Later, the loss of the Demeter certification was an additional setback, since no cattle were able to be kept on the plantation – the hillsides were simply too steep. However, their manure and the preparations that are produced to improve both the soil as well as the plants are simply fundamental to the principle of a “closed loop” at Demeter.

(read more – click the arrow on the right)

In all honesty, we left Papua New Guinea alone.

for a few years. We found our bearings again, looked for new plantations, for example in the Dominican Republic, Mexico, Honduras, Peru and later in Africa as well. We convinced the farmers that organic coffee was more profitable than coca. Together with them and their cooperatives, we built up the infrastructure that made Mount Hagen what it is today. The epitome of choice coffee whose original flavors always give you a sense of the adventure behind their origin.

Incidentally, we did return to Mount Hagen of course. And we currently produce 50-60 containers per year of the most wonderful organic fair trade Arabica coffees in Papua New Guinea. Success.

Organic or Demeter coffee does not grow by itself. The owners of the plantations, which are usually very small – these are often only “coffee gardens” with 10-30 coffee trees – need support with a lot of aspects:

botanically, geologically, structurally, etc. Our development aid always incorporates the existing structures, such as universities, non-governmental organizations, etc. and is focused on long-term collaboration. This means guaranteed acceptance at the guaranteed, stipulated fair trade prices. Or acquiring the necessary machinery. Or spontaneous financial aid, for example, for building schools in Papua New Guinea. Or to promote the whole thing from the other side as well: We support “Guck ma”, a German photography project that promotes youth involvement with fair trade, fairness and respect. Ultimately we’re not alone in the world.

It’s what you get from organic farming, carefully selected beans and slow roasting.

To make it short: Choice, original coffees and espressos. A whole lot of people need to do a whole lot of work in order for these fresh and delicious coffees and espressos to make their way to your cup. Coffee is a luxury – in spite of current fashion. And that applies even more so to really good coffee like Mount Hagen’s. Do you know how many hours of effort, care and instinct can be found, for example, in a cup of Papua New Guinea single origin? No idea? Then let’s calculate it:

(read more – click the arrow on the right)

One kilogram of green coffee needs 5-7 kg of coffee berries.

Harvest per tree: 1.2 kg per harvest

Time to collect the fruit per tree: 40 minutes per harvest

Coffee cultivation isn’t exactly easy. As with wine, the quality depends on the soil conditions, terroir, climate and precipitation. Not to mention the organic standards, no chemical fertilizers, no pesticides, sustainable water resource management, etc.

For example, our Papua New Guinea single origin comes from the volcanic highlands around Mount Hagen and Goroka. There, the climate is balanced – temperatures rarely exceed 85° or fall below 50°F, there is sufficient rain and no droughts, such as in Ethiopia. And the soil is very rich in minerals. On approximately 5000 square feet, our Arabicas are nurtured, cared for, picked by hand and carefully selected in almost 3000 small coffee gardens under shade trees such as the casuarina, eucalyptus, banana and papaya tree. It’s why we call it “Coffee for Connoisseurs”.

(read more – click the arrow on the right)

The high altitude allows the coffee berries to grow quite slowly, which results in pronounced flavors and greater resilience of the plants. The plant sociology between trees and crops improves the soil quality, provides shade – so that less water evaporates – and also even provides food for the families of the farmers. In addition, birds, bees and other animals colonize in forest gardens like this, which results in fewer pests.

But harvesting is pure manual labor, particularly with the coffee gardens often lying on steep hillsides.

Even harvesting the coffee has similarities with the grape harvest for wine-making:

Only really ripe (red) berries are picked by hand. Green berries would not be aromatic; black berries, i.e., overripe berries, would taste foul. A lot of experience is needed to recognize the optimum degree of ripeness because the time when the fruit is ready to harvest depends a lot on the respective climate and precipitation. However, this care is always worthwhile; it is the basis of the opulent flavors.

Shortly after the harvest, the coffee is prepared using the “wet method”. This means that the berries are placed in water tanks that allow the pulp of the fruit to swell, they are then pulped, fermented, washed multiple times and dried for 8-10 days. Such “washed” coffees are of particular high quality due to their nuanced, distinctive flavors. That’s the short version.

(for the long version of our coffee preparation – click the arrow on the right)

Just about every step from the berry to green coffee is decisive to its taste. That’s why we allow our coffees to ferment in the water tanks after pulping, for instance. There, the fermenting process runs at a slower and more controlled pace – the aromas become more nuanced. Afterwards, the beans are washed multiple times, also in order to sort out “floaters,” beans without seeds or with underdeveloped seeds. In the next step, this so-called parchment coffee is dried naturally because this also then ensures better quality.

In contrast to quick, mechanical drying, we give our beans time to develop: they are placed in flat drying beds in the sun for up to ten days, where they are regularly turned and covered during the hot midday sun as well as at nights, until they achieve the optimal residual moisture of 11.5%. After peeling and polishing they are again carefully selected by hand in order to sort out broken beans or foreign bodies, for example.

Then they are shipped to to us in Hamburg for the roasting.

At least when it comes to good coffee beans.

In contrast to “shock” industrial roasting, our beans are gently refined in drum roasters at just under 400°F for at least 11 minutes. Only through this process can they truly develop their complex flavors – incidentally, there are over 800 different flavors. By the same token, over the course of this time-intensive process, fruit acids (chlorogenic acids) that are hard on the stomach are broken down. Only finely nuanced acids remain and give our coffee its character. That’s why we roast our espressos even longer – for at least for 14 minutes: It’s what makes them so opulent, soft and spicy. (read more – click the arrow on the right)

The roast master always decides precisely how long the roasting lasts. He constantly takes samples, examines the color, appearance and scent and can precisely determine the ideal time thanks to his years of experience. Extending or shortening the roasting period by just a few seconds can give rise to completely different bouquets from the very same green coffee.

After finishing the roasting, the coffee needs to be cooled quickly in order to stop the roasting from continuing inside the beans. And then whether your Mount Hagen becomes a good or perfect coffee is in your control. You only have to put just a little bit of effort into preparing it. You already know: “Coffee for Connoisseurs.”


Everything that you need to know, you can find at the respective coffees. Or under “Preparation” in our Encyclopedia.

Das HAGEN - Qualität, Kompetenz un.

Ein Besuch im HAGEN lohnt sich,

allein wegen des herrlichen Duftes von frisch geröstetem Kaffee, der die Nase umweht sobald man das Ladengeschäft, in der Christophstraße, im Heilbronner Industriegebiet betritt. Kaffee war, ist und bleibt das Kernprodukt dieses Unternehmens.

Das Haus bietet alles was der Kaffeeliebhaber sucht. Die besten Bohnen, frisch geröstet und für jeden Geschmack, die jeweils passenden Kaffeemaschinen. Stillstand gibt es in diesem Unternehmen nicht. Nach monatelangem Umbau, bei laufendem Betrieb, fand nun die Rösterei eine optimierte, modernisierte Unterbringung in der Verlängerung des Firmengebäudes. Die Produktion und der Versand sind nun noch näher zusammengerückt, Prozesse und Arbeitsbedingungen wurden optimiert. Die Kaffeemaschinenausstellung, antik und modern, wurde ausgebaut und angereichert durch eine Stehbar im Erdgeschoss, nach italienischem Vorbild. Im Ladengeschäft besticht das Angebot von über 60 Einzelsorten und Mischungen, sowie 12 Espressi. Aber auch die Teeabteilung sucht ihresgleichen. Über 140 Teesorten machen das HAGEN laut Feinschmeckermagazin zu einem der 10 besten Teeläden Deutschlands.

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FATBURNER Kaffee | Bulletproof Kaffee als Frühstück | Jil Hagen

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Heute mache ich mit euch einen Fatburner Kaffe!

Denn bei der Ketogenen Ernährung ist der Bulletproof Kaffee das A und O!

Teil1: Vorteile Low Carb

Teil3: Carb the F*uck up, warum KOhlenhydrate bei Low carb auch wichtig sind:

Code "Jilhagen", dann bekommt ihr Prozente :*

Code ' jil10' 10% Rabatt für euch

Musik:.Foxes - Youth _M3H Trap Remix_ Free Download (copyrightfreenetwork)

Häagen-Dazs Franchise Cost & Fees

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Date of Incorporation: 1983

Franchising Since: 1983

Headquarters: Minneapolis, Minnesota

Business Description: The Häagen-Dazs Shoppe Company, Inc., the franchisor, utilizes a proprietary and distinctive system for the operation of a network of Häagen-Dazs ice cream dipping shops. Häagen-Dazs shops sell Häagen-Dazs brand ice cream, frozen yogurt, sorbet, and other frozen desserts and related items to consumers. The parent corporation of Häagen-Dazs Shoppe Company is Dreyer's Grand Ice Cream, Inc.

Franchise Offer: Häagen-Dazs Shop franchisees operate an ice cream parlor (Shop) serving dessert creations made with proprietary recipes featuring Häagen-Dazs brand ice cream and frozen dessert products. A Shop is normally located in a storefront, strip center, or a mall. A Satellite is an additional selling point, developed in conjunction with a Shop that is already located in the same mall or facility.

Financial Assistance: The franchisor does not offer direct or indirect financing. The franchisor does not guarantee a franchisee’s note, lease or other financial obligation.

Training and Assistance: The training program, “Häagen-Dazs University,” lasts nine days, and is normally coordinated at the Häagen-Dazs training facility in Minneapolis, Minnesota, or at another facility designated by the franchisor. Häagen-Dazs University currently consists of 60 hours of classroom training and 16 hours of on-the-job training. The franchisor may occasionally provide franchisees with ongoing instruction in connection with a new menu item. The franchisor may also require franchisees to attend training, in lieu of terminating their franchise, if it is of the opinion that remedial training may enable them to correct a particular operation deficiency.

Territory: Franchisees will not receive an exclusive territory. Franchisees may face competition from other franchisees, from outlets that owned by the franchisor, or from other channels of distribution or competitive brands that the franchisor controls. If granted a protected area, then the Franchise Agreement will provide that, as long as the obligations are performed under the Franchise Agreement, the franchisor will not establish or license another person to establish a Häagen-Dazs Shop within the protected area granted. The protected area that franchisees will be granted, if any, is based upon the specific location of the franchisee’s Shop.

Term of Agreement and Renewal: The length of the initial franchise term is 10 years with a single renewal term of 10 years available, if requirements are met.

Obligations and Restrictions: Franchisees, or a person designated by the franchisee (and approved by Shoppe Company) if the franchisee is a corporation or partnership, must devote best efforts and personal, full time and attention to the management of the Shop, including a minimum of 40 hours per week of the franchisee’s or the manager's on-premises supervision. If franchisees own more than one Häagen-Dazs Shop, then they may divide their time between or among those Shops, so long as they hire adequate management personnel to perform the proper operation of their Shops. Franchisees may not conduct any other business or activity at the Shop, or in connection with the Shop, except to the extent Häagen-Dazs permits a “shared resources” situation.

Estimated Number of Units 650

$15,000 for existing franchisees, $20,000 for experienced operators who satisfy the requirements of the Experienced Operator Discount Program, $22,250 for U.S. armed services veterans who satisfy the requirements of our VetFran discount program, or $30,000 for new franchisees, in the case of a franchise for a new Shop. $1,000 Satellite Fee in the case of an existing franchisee being granted a Satellite Agreement in connection with an existing Shop.

*The total range for a new franchisee can be reduced by $7,500 if the franchisee qualifies for the franchisor’s VetFran discount program, or $10,000 if the franchisor qualifies for its Experienced Operator Discount Program.

$2,550 per year for a Satellite (at this time.)

The above information has been taken from the FDD of Häagen-Dazs. Year of FDD: 2017

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Kaffee hagen

Coffee is valuable. In fact, it’s much more valuable than commodities such as oil according to the January 2015 issue of manager magazin. And this is especially true of organic and fair-trade coffee. 31.4 percent of Germans regard it as important that coffee farmers benefit from good working conditions. (Die Zeit, 12/2014) And alongside caffe latte to go, good old filter coffee is experiencing a renaissance.

Wertform has the perfect answers to these and other market challenges. From instant coffees and roast coffee through to espressos, pods, spelt and malt coffee, and milky blends, we have one of the widest and most in-depth international ranges of private-label coffee. And it’s one of the most delicious, too. That’s because whatever our size, quality will always be our top priority. After all, it’s the key ingredient to any success.

Read on to find out what we can do for you and how we can spur the growth of your organic coffee brand.

HAGEN Kaffee Kaffeehaus

HAGEN Kaffee Kaffeehaus is totally secure for downloading. Mobitalus Marketing D2 developed the tool that falls into the Shopping category. Google Play displays that this application is rated 1 by its users.

The app has been downloaded and set up by over 100 users and its most recent update is dated April 22, 2016. Get the latest installation package of HAGEN Kaffee Kaffeehaus 1.0 free of charge and read users' reviews on Droid Informer.

hagen-onlineshop.de HAGEN Kaffee HAGEN Tee. Frischen Kaffee und k?stlichen Tee kaufen | HAGEN Kaffee HAGEN Tee. Frische.

hagen-onlineshop.de Profile

Title:HAGEN Kaffee HAGEN Tee. Frischen Kaffee und k?stlichen Tee kaufen | HAGEN Kaffee HAGEN Tee. Frische.

Description：Seit 1934 dreht sich bei uns alles um das Produkt Kaffee. Wir r?sten, mischen und verpacken selbst und entwickeln unsere Kompetenz st?ndig weiter. Qualit?t und Individualit?t stehen bei uns im Vordergrund. Unsere Kaffeespezialit?ten sind immer garantiert frisch. Wir r?sten t?glich im schonenden Tro.

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Food & Drink

The truth about decaf coffee

Published August 25, 2014

Green coffee beans before (L) and after (R) the decaffeination process. (2014 Alastair Bird, SWISS WATER®)

An operators dumping the beans into the decaffeination process machine. (SWISS WATER® )

A cup of coffee surrounded by roasted beans. (iStock)

Millions of Americans drink decaf coffee to get that perfectly bitter taste without all the jitters.

But does decaf really have no caffeine? What’s the difference between "decaffeinated" and "naturally decaffeinated”? And are the chemicals used to strip the caffeine from coffee safe?

To understand what’s in your cup of decaf, you first need to understand what’s not in it.

FDA regulations specify that for coffee to bear a decaffeinated label, 97 percent of the original caffeine must be removed from the beans. So, yes, there’s caffeine in decaf coffee. But it’s not very much, right?

Not so fast. Caffeine content varies from bean to bean.

Coffee in America generally contains one or a blend of two bean types – the hardy Robusta bean and the sweeter, delicate Arabica bean. Robusta beans generally contain twice the caffeine of Arabica beans, but their harsh taste is often considered inferior. Instant coffee brands like Folgers and Maxwell House tend to be Robusta blends, while coffee houses like Caribou and Starbucks pride themselves on their pure Arabica beans.

While 97 percent of the caffeine must be removed, the Robusta bean will have more caffeine left over than the Arabica bean after the decaffeination process is completed, which can lead to a lot of variance among brands.

The FDA does not require the amount of caffeine to be labeled on decaffeinated coffee products, but the upshot is that if you’re looking for less caffeine in your cup, you should pay attention to the type of bean that goes into it.

The average 12-ounce cup of decaf coffee – a Starbucks tall – usually contains between 3 and 18 milligrams of caffeine. (By comparison, an 8.4-ounce can of Red Bull contains 80 milligrams of caffeine) The average of amount of caffeine in regular coffee can vary significantly, usually between 140 and 300 mg.

In 2007, Consumer Reports studied cups of decaffeinated coffee from popular chains. While most cups had fewer than 5 milligrams of caffeine, one cup from Dunkin Donuts contained a whopping 32 milligrams, and another from Seattle’s Best came in at 29 milligrams – certainly not a caffeine-free choice . In their sample, decaf cups from McDonald’s consistently had the fewest milligrams of caffeine.

Maria Bella, a nutritionist who founded Top Balance Nutrition, a weight management and healthful eating consulting center, in New York City, says caffeine sensitivity will affect how jittery you feel, and it may be influenced by other factors like diet and daily schedule.

She stresses that there is no such thing as coffee with zero caffeine in it.

“Beverages should only be considered ‘caffeine-free’ if there was never any caffeine in the ingredients to begin with,” she says. “Coffee and non-herbal teas should not be labeled caffeine-free.”

So how do you get (almost) all that caffeine out of the coffee, anyway?

The caffeine is removed from green coffee beans, before they are roasted, and there are a number of different processes, all of which affect the roasting process and how long the coffee stays fresh. (Decaf coffee goes stale almost twice as fast as regular coffee.)

The first decaffeination method, developed in the early 1900s, used a repetitive rinsing process aided by the chemical benzene, which is no longer used because it is a known cancer-causing agent.

Today, like seasoned vintners, coffee processors favor different decaffeination methods for optimum taste and quality.

Many brands use the Direct Process, which involves the chemical methyl chloride.

Two other methods are the Natural Process, which removes the caffeine using the plant hormone ethyl acetate or carbon dioxide, and the Water Process, which uses no chemical agents, just pure H₂O.

Processes utilizing CO₂ and the Water Process, pioneered by SWISS WATER®, are both considered Natural Processes and are the only methods that can be certified organic. And while organic coffee is gaining popularity, it is still hard to find in many supermarkets.

Methyl chloride, used in the Direct Process, is listed as a possible carcinogen by the National Cancer Institute, but FDA regulations consider up to 10 parts per million (ppm) to be safe for consumption. Trace amounts of the chemical have been found in decaf coffee brews, but most blends have a concentration at or below 1 ppm.

Lorenzo Perkins of Cuvee Coffee in Austin, Texas, who has been brewing coffee for 13 years, says that small trace is not a cause for concern. As a SCAA—Specialty Coffee Association of American-- certified level 2 barista and vice chair of the Barista Guild of America, he’s seen it all when it comes to coffee production.

“Methyl chloride has the least affect on taste because of the way the chemical bonds with the alkaloids in caffeine,” Perkins said. “It leaves the other organic material alone, resulting in a superior tasting coffee.”

Nonetheless, coffee producers are increasingly sensitive to consumer concerns about additives. Starbucks, which uses methyl chloride to decaffeinate most of its blends, now offers a “naturally processed” decaf Sumatra brew. Caribou Coffee uses a non-chemical water process in all its decaf blends. And the Coffee Bean says it tests its decaffeinated blends to ensure that there are no chemical residues from the process it uses.

One final note about decaf: Studies have linked excessive regular coffee drinking to hypertension, decreased bone density and high levels of gastric acidity. And while switching to decaf might help with insomnia, those looking to avoid other unwanted health problems associated with coffee should not assume that eliminating their caffeine intake is the answer.

“Many health conditions that are affected by coffee are also aggravated by drinking decaf, due to the phytochemicals that remain after the decaffeination process,” Bella said.

These conditions include increased gastric acidity (heartburn or GERD), interfering with mineral absorption (particularly iron) and increased incidence of rheumatoid arthritis.

Bella says that up to 400 milligrams of caffeine is considered fine for most adults in good health.

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Kaffee hagen

Humboldtstraße 45/89 |Ecke Körblergasse| 8010 Graz

Öffnungszeiten: Mo - Fr: 08:00 - 18:00

0043 | 650 63 60 242

Mo-Fr: 08:00 bis 11:00 Uhr

Das Große für 1 Person 1 Semmerl od. 2 Scheiben Vollkornbrot & 1 Mohn-, Rosinen- od. Vollkornweckerl, Schinken-Käse-Platte, 1 Portion Butter, hausgemachte Marmelade od. Honig, weiches BIO-Ei & 1/8l BIO-Orangensaft (A,C,G,H)

Das Große für 2 Personen 2 Semmerl, 2 Scheiben Vollkornbrot & 2 Mohn-, Rosinen- od. Vollkornweckerl, Schinken-Käse-Platte, 2 Portionen Butter, hausgemachte Marmelade od. Honig, 2 weiche BIO-Ei & 2 BIO-Orangensaft 1/8l (A,C,G,H)

Das Große vegetarisch für 1 Person 1 Semmerl od. 2 Scheiben Vollkornbrot & 1 Mohn-, Rosinen- od. Vollkornweckerl, Käse-Platte, 1 Aufstrich,1 Portion Butter, hausgemachte Marmelade od. Honig, weiches BIO-Ei & 1/8l Orangensaft (A,C,G,H,M)

Die Üblichen

Mokka mit Milch

ein Mokka mit der gleichen Menge heißem Wasser verlängert - der eigentliche Verlängerte!

Melange (G) halb Kaffee, halb heiße Milch - nicht geschäumt!

Melange mit geschäumter Milch

heute bekannt als Café Latte

Die Nostalgischen

großer Mokka mit Schlaghäubchen und Marillenlikör - sehr gut!

kleiner Mokka im Glas mit viel Schlagobers

großer Mokka im Glas mit viel Zucker und einem Stamperl Sliwovitz oder Rum

schwarzer Verlängerter mit Cognac

kleiner Mokka, mit Schokoladelikör & Schlaghäubchen

Verlängerter mit Kirschwasser

großer Mokka mit Schlaghaube

starker Mokka, gesüßt mit an Zitronenschale geriebenem Zuckerstück - exotisch!

heiße Schokolade (von Zotter) mit Mokka

Mokka mit geschäumter Milch und Honig

Mokka mit Kahlúa - stammt aus den Dreissigerjahren und schmeckt köstlich!

Mokka mit Eierlikör

großer Mokka mit Mamas Nussschnaps & Schlaghäubchen

Anders als in den heutigen Cafés war es früher in den Kaffeehäusern durchaus üblich, dass jene Orte auch zum Verweilen, Genießen, Zeitung studieren und Gedankenaustauschen genutzt wurden.

Eva-Maria Gössl greift mit ihrem KAFFEEHÄFERL genau auf diese Werte zurück und schafft ein Ambiente, das zum Verweilen und Genießen einlädt. Ein hübsches Tagescafé mit hausgemachten Brötchen, guten Mehlspeisen, einem nostalgischen Ambiente, das für Jung als auch Alt ansprechend ist und mit persönlichem Charme und Freundlichkeit einen familiären Rahmen schafft.

Sorgsam ausgewählte Möbelstücke aus vergangenen Zeiten, zusammengesammelt von Flohmärkten, Altmöbelmessen und Liebhabern und von eigener Hand liebevoll restauriert, tragen zur besonderen Athmosphäre des KAFFEEHÄFERLs bei.

Das von dem Künstler Tom Lohner von Hand bemalte Schaufenster lässt die Kunden schon von außen erahnen was sie drinnen vorfinden werden. Hohe Qualität, besonderes Augenmerk auf Regionalität und Herkunft, die Liebe zum Detail und die Leidenschaft für Besonderes.

Zu den angebotenen Köstlichkeiten zählen hausgemachte Brötchen, selbstgebackene Mehlspeisen, Weine vom südsteirischen Bio-Winzer Holger Hagen, nostalgische Kaffeevariationen mit Kaffee aus dem Hause Hornig und eine Vielfalt an mit Liebe gefertigten Spezialitäten.

Melly's Produkttest Stübchen

Melly`s Produkttest Stübchen . Ich teste alles von A-Z aus Leidenschaft . Schreibe auch auf Amazon Bewertungen und bin immer für neues offen .

Google+ Followers

Freitag, 24. März 2017

Mount Hagen Kaffee

Heute darf ich euch Meega leckere Kaffeesorten vorstellen , von der Kaffeerösterei Mount Hagen .

Wir sind aus Leidenschaftliche Kaffeetrinker richtig Happy .

Im Testpaket waren :

1× Espresso entkofeiniert

1× Espresso mit Koffein

1× Dinkel Kaffee ohne Koffein

Alle Kaffeesorten sind super lecker im Geschmack .

Vorallen Mount Hagen hat Kaffee aus hoher Qualität , hier kann man sagen die Qualität schmeckt man .

Der Cappuccino ist einzeln verpackt in 10 Portionen .

Hierbei handelt es sich um einen Espresso -Milch -Mix , das Pulver löst sich ganz schnell auf so das man den Cappuccino schnell genießen kann .

Der Geschmack ist hinreißend lecker und cremig .

Der Dinkel Kaffee ist auch richtig lecker , und man kann diesen Kaffee auch Abends trinken da kein Koffein enthalten ist , genauso wie in dem Espresso ohne Koffein .

Die Dose mit den Dinkel Kaffee hat ein Inhalt ca für 65 Tassen .

Auch der Dinkel Kaffee löst sich schnell auf .

Der Espresso Kaffee ohne Koffein und der mit Koffein ist für alle Siebträgermaschinen geeignet .

Vorallen die Kaffeesorten ohne Koffein sind super geeignet für Leute mit hohen Blutdruck , das finde ich richtig toll .

So brauchen Leute mit hohen Blutdruck auf kein Kaffee verzichten .

Jetzt zum Espresso mit Koffein , das ist ein richtig leckerer wach Macher so haben Morgenmuffel keine Chance mehr .

Ich finde den Espresso sehr gut , da ich in Moment morgens seht müde bin .

Nach einen Schluck merkt man schon das der Körper aus dem Offline Status kommt .

Wir können alle Kaffeesorten sehr empfehlen .

Auf jedenfall werden wir Kunden bleiben und den einen oder anderen Kaffee kaufen .

Ihr seid auch Leidenschaftliche Kaffeetrinker ?

Dann seid ihr hier genau richtig :

Wir bedanken uns beim Mount Hagen Team vom ganzen Herzen für das große Testpaket mit den leckeren Kaffee .