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Qusotic by Miko Kaffee GmbH

wir haben ab sofort einen neuen YARD CUP Mischkarton.

Name: PREMIUM EDITION

Inhalt: 48 YARD CUPs

Qusotic by Miko Kaffee GmbH

WOOOOW! Frisch eingetroffen.

Unseren SNEKY PROFI Rollcontainer gibt es nun auch mit großzügigen Schubläden. Wäre das nicht etwas für euch? Sieht gut aus, ist…

Qusotic by Miko Kaffee GmbH

Kennt ihr schon unsere neuen Yard Cups Piratenschiff (Englandschiff) ? Diese sind aus bruchsicheren Kunststoff und können sogar schwimmen!

Im Karton sind 54…

Qusotic by Miko Kaffee GmbH

Nicht ein, nicht drei sondern es gibt ab sofort FÜNF neue Geschmäcker von unseren Sneky Sirup.

SNEKY ICE DRINK добавил(-а) 5 новых фото.

Nicht ein, nicht drei sondern es gibt ab sofort FÜNF neue Geschmäcker von unseren Sneky Sirup.

Qusotic by Miko Kaffee GmbH

Habt ihr auch schon mehr als genug von bunten Kaffee Latte Bildern gesehen? Dann ist vielleicht unsere Gothic Milch perfekt für euch!

Miko kaffee

About Miko Pac

Founding

Leonardus Michielsen opened a coffee-roasting house and a store selling colonial products in Breda on 17 July 1801. Breda and Turnhout were twin towns at that time and there was a bustling trade between both places.

As the oldest son in a large family, Jan Michielsen moved to Turnhout with his wife, where the Michielsen Koffie coffee-roasting house was set up in 1908.

Around 1937 the company moved to the outskirts of Turnhout to enable further expansion. This was also the time when the name Miko came about.

Post-war period

After the Second World War, the next Michielsen generation put in a great deal of hard work. This period was marked by distinctive new products, such as the introduction of the well-known Miko filter during the Brussels World’s Fair in 1958. With the aim of projecting a more professional image for Miko on the market, the famous designer Raymond Loewy, who, among his other achievements, had also developed the Coca Cola logo, designed the famous Miko logo, which is still on display nowadays everywhere.

Specialisation

In 1972 Miko was converted to a limited liability company. This change was also accompanied by a shift in its target customer base. From now on, its sales efforts were mainly focused on the “out-of-home” market. This term was used to mean coffee which is consumed outside the home, for instance, in offices, the hospitality sector and catering facilities. A series of new products were launched in the following years, such as the large catering multi-cup filter for 12 cups and the pod system, a pre-dosed single-cup espresso capsule.

Diversification and globalisation

Diversification started in 1974. Given that the coffee filter frame for a single-cup coffee filter is mainly made of plastic, Miko Plastics Center NV was established that year as the first subsidiary. The company also began assembling coffee machines itself which were provided for free to customers.

Stock market listing

Listed on the stock market, but still a family business There are currently two generations of the Michielsen family working for Miko. In order to safeguard the company’s interests, the majority of the members of the management team are not blood relations. The Board of Directors also has four independent directors. In 1998 Miko was floated on the stock market.

Start Polish production unit

MPC-DG was renamed as Miko Pac.

Miko Pac has moved to its new offices and is using a completely automated warehouse.

InterAmerican Coffee

Rwanda Fully Washed Miko

Miko is a coffee collection site made up of 165 coffee farming families located in the hills of Southern Rwanda near the Nyungwe Forest (home to the source of the Nile River). The farms supplying to the Miko site sit between 1,700-1,900m and have been a model of consistency for quality and yield. These coffees are processed and dried on raised beds for 10-14 days at the Gitega Washing Station, located in the Nyamagabe District, also near the Nyungwe Forest. Owner Bernard Uwitije built the station end of 2015, and began processing fully-washed specialty grade coffee in 2016. He equipped the station with 1500kg Penagos machine, fermentation tanks, and raised drying beds.

Creamy body, complex and bright acidity with lemon, strawberry, grapefruit, floral, cherry, vanilla and caramel.

Miko Koffie NV

Steenweg Op Mol 177

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Miko Koffie NV

Addresses of : Miko Koffie NV

Company Summary

Production, Import and Export

One-cup coffee filters, beans and ground coffee

Coffee service machines

Fair trade coffee

MIKO KAFFEE (Germany)

MIKO CAFE SERVICE (France)

MIKO COFFEE UK (United Kingdom)

MIKO KAVA (Czech Republic)

MIKO KOFFIE SERVICE (The Netherlands)

MIKO POLSKA (Poland)

MIKO KAVA (Slovakia)

THE COFFEE PLACE (Australia)

KAFFEKOMPANIET Din Pauspartner AB (Sweden)

ABC Mokka ApS (Danmark)

Kaffeautomater AS (Norway)

Smiling Faces AB (Sweden)

General Information

Type of company

LES FRERE FONTEYNE

BREW4U (Producer, Distributor / Exporter)

FAIR TRADE (Producer, Distributor / Importer, Exporter)

GRANDMILANO (Producer, Distributor / Importer, Exporter)

JUBILEE (Distributor / Importer, Exporter)

MAX HAVELAAR (Producer, Distributor / Importer, Exporter)

MIKO (Producer, Distributor / Exporter)

PRESS (Producer, Distributor / Exporter)

PURO (Producer, Distributor / Exporter)

BRUYNOOGHE (Producer, Distributor / Exporter)

Export

Key figures

Turnover

Executives

Executive information

Mr. Frans Van Tilborg

MD/Chief Operating Officer (Managing Director)

Dutch, France, English, German

Dutch, France, English, German

Mr. Stijn Michielsen

Dutch, France, English, German

Dutch, France, English, German

Mr. E. Vandenabeele

Mr. Dirk Hermans

Dutch, France, English, German

Mr. Herman Braeken

Mr. Wim Van Gemert

Dutch, France, English, German

Mr. Johan Vandervee

Dutch, France, English, German

Activities

Main activities

• Producer
• Distributor
• Service provider

Secondary activities

• Producer
• Distributor
• Service provider

Other classifications (for some countries)

Processing of tea and coffee (10830)

Processing of tea and coffee (1083)

Manufacture of other food products n.e.c. (1079)

* This phone number available for 3 min is not the recipient's number but a number from a service which will put you through to that person. This service is produced by Kompass. Why this number ?

* This number, only available 3 minutes, is not your correspondant's number but the number of a service putting you through to that person. This service is produced by Kompass. Why this number ?

All the lines are busy at the moment, please try again in a moment.

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Miko kaffee

About Miko Pac

Founding

Leonardus Michielsen opened a coffee-roasting house and a store selling colonial products in Breda on 17 July 1801. Breda and Turnhout were twin towns at that time and there was a bustling trade between both places.

As the oldest son in a large family, Jan Michielsen moved to Turnhout with his wife, where the Michielsen Koffie coffee-roasting house was set up in 1908.

Around 1937 the company moved to the outskirts of Turnhout to enable further expansion. This was also the time when the name Miko came about.

Post-war period

After the Second World War, the next Michielsen generation put in a great deal of hard work. This period was marked by distinctive new products, such as the introduction of the well-known Miko filter during the Brussels World’s Fair in 1958. With the aim of projecting a more professional image for Miko on the market, the famous designer Raymond Loewy, who, among his other achievements, had also developed the Coca Cola logo, designed the famous Miko logo, which is still on display nowadays everywhere.

Specialisation

In 1972 Miko was converted to a limited liability company. This change was also accompanied by a shift in its target customer base. From now on, its sales efforts were mainly focused on the “out-of-home” market. This term was used to mean coffee which is consumed outside the home, for instance, in offices, the hospitality sector and catering facilities. A series of new products were launched in the following years, such as the large catering multi-cup filter for 12 cups and the pod system, a pre-dosed single-cup espresso capsule.

Diversification and globalisation

Diversification started in 1974. Given that the coffee filter frame for a single-cup coffee filter is mainly made of plastic, Miko Plastics Center NV was established that year as the first subsidiary. The company also began assembling coffee machines itself which were provided for free to customers.

Stock market listing

Listed on the stock market, but still a family business There are currently two generations of the Michielsen family working for Miko. In order to safeguard the company’s interests, the majority of the members of the management team are not blood relations. The Board of Directors also has four independent directors. In 1998 Miko was floated on the stock market.

Start Polish production unit

MPC-DG was renamed as Miko Pac.

Miko Pac has moved to its new offices and is using a completely automated warehouse.

Miko kaffee

Coffee, Catering and Coolers.

Free Delivery on all

The very best in Coffee, Tea and Catering Products - every time

Caffè Misto

A one-to-one mix of fresh brewed coffee and steamed milk add up to one distinctly delicious coffee drink.

Brewed Coffee, Milk.

See ingredient and allergen information below.

Nutrition information is calculated based on our standardized recipes. Because our beverages are handcrafted and may be customized, exact information may vary.

Nutrition information is rounded in accordance with U.S. FDA regulatory requirements. Caffeine values are approximate and are based on limited analytical data using standard brewing methods. Caffeine values can vary greatly based on the variety of the coffee and brewing equipment used.

Ingredients

Brewed Coffee, Milk.

We cannot guarantee that any of our products are free from allergens (including dairy, eggs, soy, tree nuts, wheat and others) as we use shared equipment to store, prepare and serve them.

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Mystery and legends envelop the "coffee invention". From the official history it is known that, coffee - the plant - appeared in Caffa, a region of Etiopia, in ancient times. The process of the drink extraction from the plant was unknown at that time. According to a medieval legend, Kaldi, a young Abyssinian shepherd, passing by Caffa with his flock noticed that the goats, grazing on Coffea berries, became particularly lively. He was frightened and went to ask for a suggestion to the friars of an abbey not far from there. The friars, foretelling a diabolic spell, first set fire to the shrubs but, after inhaling the nice aroma coming from the flames, they changed idea. And the they learnt to extract the dark and scented drink from the bushes. An ancient Turkish popular tale relates the coffee birth to the origins of the world! It seems that Allah chose to have some coffee the day of Creation, tea for the following day to make his rest easier and wine the day of the Original Sin. Coffee arrived to humanity when the archangel Gabriel came to help Mohammed, seized with the sleeping sickness during a long religious rite, and gave him the dark drink.

Coffea (scientific name of the coffee plant) is a shrub of the Rubiaceae family that grows only in the tropical zone between 25' North and 30' South latitudes. It needs a hot-damp climate and a height between 200 and 2000 m to live. It reaches 8 m height but in plantations it is pruned at 2 m height to make the picking of the fruits easier. It is an ever-green plant looking like camellia with dark thick leaves and white very scented flowers. Since sowing, it takes four years for the first harvest, but then the plant ripens many times in a year and its average age is 25 years. Its drupes, or cherries, are dark red. They have a 1,5 cm diameter, a pulp layer and two seeds or beans. Every shrub produces an average of 2000 cherries a year, equal to 3- 4 kg of drupes and 500 gr. of green coffee-beans.

The various types

More than 50 species of Coffea are known but only 4 of them are grown to produce coffee. Arabica is the most wide-spread (three quarters of the world production): it grows at a height between 900 and 2000 m and in very rainy areas (Central and Latin America above all). Its beans are long and flat, pale green and its varieties remind honey and cocoa flavours. With a coffee content between 1.1 and 1.7%, its coffee is very appreciated for its rich taste and strong aroma. Robusta is less valuable but has a coffee content between 2 and 4.5%. It was discovered in the last century in Congo where it grows spontaneously at low altitude. Nowadays it is grown in the central area of Africa and in Asia. Its beans are small and round, between green and blue, and its coffee is soggy with a slightly tough taste. Liberica and Caturra are still less valuable in the production context. Because of its sour flavour the former is less grown, while the latter is a dwarf subspecies only used by Colombians.

The Benefits

In general, after a good cup of coffee, mental tiredness, dullness, motion reluctance and hunger are removed. Other positive reactions are moderate mental excitement, higher ability of conception and attention, faster reaction of memory and reflexes. Furthermore, coffee neutralizes depressive effects caused by alcohol or sedatives and delays the weariness of stressed muscles. It also increases the muscular tone of the heart (but it may cause tachycardia either).

Coffea (scientific name of the coffee plant) is a shrub of the Rubiaceae family that grows only in the tropical zone between 25' North and 30' South latitudes. It needs a hot-damp climate and a height between 200 and 2000 m to live. It reaches 8 m height but in plantations it is pruned at 2 m height to make the picking of the fruits easier. It is an ever-green plant looking like camellia with dark thick leaves and white very scented flowers. Since sowing, it takes four years for the first harvest, but then the plant ripens many times in a year and its average age is 25 years. Its drupes, or cherries, are dark red. They have a 1,5 cm diameter, a pulp layer and two seeds or beans. Every shrub produces an average of 2000 cherries a year, equal to 3- 4 kg of drupes and 500 gr. of green coffee-beans.

The various types

More than 50 species of Coffea are known but only 4 of them are grown to produce coffee. Arabica is the most wide-spread (three quarters of the world production): it grows at a height between 900 and 2000 m and in very rainy areas (Central and Latin America above all). Its beans are long and flat, pale green and its varieties remind honey and cocoa flavours. With a coffee content between 1.1 and 1.7%, its coffee is very appreciated for its rich taste and strong aroma. Robusta is less valuable but has a coffee content between 2 and 4.5%. It was discovered in the last century in Congo where it grows spontaneously at low altitude. Nowadays it is grown in the central area of Africa and in Asia. Its beans are small and round, between green and blue, and its coffee is soggy with a slightly tough taste. Liberica and Caturra are still less valuable in the production context. Because of its sour flavour the former is less grown, while the latter is a dwarf subspecies only used by Colombians.

The Benefits

In general, after a good cup of coffee, mental tiredness, dullness, motion reluctance and hunger are removed. Other positive reactions are moderate mental excitement, higher ability of conception and attention, faster reaction of memory and reflexes. Furthermore, coffee neutralizes depressive effects caused by alcohol or sedatives and delays the weariness of stressed muscles. It also increases the muscular tone of the heart (but it may cause tachycardia either).

La Nascita

Mistero e leggende avvolgono “l'invenzione” del caffè. Dalla storia ufficiale sappiamo che la coffea, la pianta del caffè, aveva fatto la sua comparsa nell'antichità in una regione dell'Etiopia: la Caffa. Ma non si sapeva ancora come estrarne la bevanda. Secondo una leggenda medioevale, un giovane pastore abissino, Kaldi, accompagnando il suo gregge a pascolare nella Caffa, si accorse che le capre, brucando le bacche della coffea, diventavano particolarmente vispe. Kaldi si intimorì e chiese consiglio ai monaci di un'abbazia vicina: questi gettarono gli arbusti alle fiamme, presagendo un sortilegio diabolico, ma aspirando il buon aroma che si espandeva dal fuoco, si ricredettero. È così che impararono ad estrarne una bevanda scura e profumata. Un racconto popolare turco, invece, fa risalire la nascita del caffè alle origini del mondo! Pare che Allah scelse di bere caffè il giorno della Creazione, tè il giorno seguente per conciliare il riposo, vino il giorno del peccato originale. Il caffè arrivò agli uomini quando Maometto, in preda alla malattia del sonno durante un lungo rito religioso, fu soccorso dall'Arcangelo Gabriele proprio con la bevanda nera.

La coffea (nome scientifico della pianta del caffГЁ) ГЁ un arbusto della famiglia delle rubiacee che cresce esclusivamente nella zona tropicale compresa tra il 25В° parallelo Nord ed il 30В° parallelo Sud. Per vivere, necessita di un clima caldo-umido e di un'altitudine tra i 200 ed i 2000 mt. Raggiunge un'altezza di 8 mt, ma nelle piantagioni viene potata a 2 mt per facilitare la raccolta dei frutti. Г€ un sempre-verde simile alla camelia, con foglie scure e spesse, e fiori bianchi profumatissimi. Ci vogliono quattro anni dalla semina per la prima raccolta, ma poi la pianta matura molte volte nell'arco dei dodici mesi per ognuno dei 25 anni della sua vita media. Le drupe, o ciliegie, sono rosso intenso. Dal diametro di 1,5 cm, hanno uno strato di polpa e due semi (o chicchi). Ogni arbusto produce in media 2000 ciliegie l'anno, pari a 3-4 kg di drupe e a 500 grammi di chicchi di caffГЁ verde.

I Diversi Tipi

Tra le oltre 50 specie di coffea conosciute, solo quattro vengono coltivate per produrre caffГЁ. L'Arabica ГЁ quella piГ№ diffusa (tre quarti della produzione mondiale): cresce ad altitudini tra i 900 ed i 2000 mt ed in regioni molto piovose (America Centrale e Latina soprattutto). I suoi chicchi sono appiattiti ed allungati, di colore verde chiaro e le sue varietГ ricordano il sapore del cacao e del miele. Con un contenuto di caffeina tra l'1,1 e l'1,7%, il caffГЁ che ne deriva ГЁ molto pregiato per il sapore ricco e l'aroma consistente. Di qualitГ inferiore ed un contenuto di caffeina tra il 2 e 4,5%, la Robusta ГЁ stata scoperta solo un secolo fa nel Congo dove cresce spontaneamente a bassa quota. Oggi si coltiva nell'Africa Centrale ed in Asia. I suoi chicchi sono piccoli e rotondi, di colore tra il verde e l'azzurro, e danno un caffГЁ poco corposo dal sapore leggermente legnoso. La Liberica e la Caturra, invece, contano pochissimo dal punto di vista produttivo: la prima ha un sapore aspro per cui viene poco coltivata, mentre la seconda ГЁ una sottospecie nana, adottata esclusivamente dai colombiani.

I Benefici

In generale, dopo un buon caffГЁ, la stanchezza cerebrale, il torpore, la riluttanza al movimento, la fame vengono rimossi. Altre reazioni positive sono: una moderata eccitazione cerebrale, una piГ№ rapida capacitГ di ideazione ed attenzione, una piГ№ veloce reazione della memoria e dei riflessi. Il caffГЁ, inoltre, neutralizza gli effetti depressivi di alcol o sedativi e ritarda il senso di affaticamento dei muscoli sotto sforzo. Relativamente al cuore, aumenta il tono muscolare (ma puГІ provocare anche tachicardia).

Per analizzare l’aspetto di un espresso è sufficiente erogarlo in una tazzina calda e osservare subito la crema. Questo esame viene fatto considerando tre fattori della crema: la consistenza (compattezza e spessore), la persistenza (quanto tempo impiega a dissolversi) e il colore. Una crema di colore omogeneo solcata da striature è sicuramente l'espresso dall'estrazione perfetta. Deve essere compatta, spessa e di lunga durata. Si può stabilire la composizione del caffè in base al colore e alla consistenza della crema: Una crema nocciola intenso, anche con riflessi rossicci e piccole bollicine compatte, rivela che la qualità dominante o esclusiva della miscela è l'Arabica. Una crema bruno scura, accompagnata da toni grigi e striature larghe e non compatte, è indice di una prevalenza di qualità Robusta nel composto.

Assaggiando un sorso di espresso le papille gustative potranno definire un sapore dolce, acido e amaro. Il dolce poichГ© i chicchi non troppo tostati contengono una percentuale di glucosio. L'acido deriva, appunto, dalla presenza di acidi organici che diminuiscono durante la fase di torrefazione. L'amaro, infine, risulta dalla caffeina e dalla trasformazione degli zuccheri e dei componenti legnosi durante la tostatura. Oltre a queste caratteristiche, che variano secondo la qualitГ del caffГЁ, ГЁ possibile riconoscere un senso tattile di morbidezza (rotonditГ e corpositГ ) o di astringenza, dovuta alle parti legnose del chicco che determinano la secchezza.

Per valutare intensitГ , finezza, ricchezza e persistenza dell'aroma di un caffГЁ bisognerГ affidarsi alla percezione diretta ma anche a quella retronasale, in pratica quella che avviene dopo la deglutizione. Avvicinando la tazzina al naso l'aria calda e umida porterГ molteplici sensazioni. Eccone alcune fra le piГ№ comuni: tostato: nota dominante in ogni espresso cioccolatoso: ГЁ un aroma pregiato in cui si riconoscono le note marcate del cacao e, a volte, anche un lieve aroma di vaniglia fruttato: ГЁ una nota dei caffГЁ lavati piГ№ pregiati che puГІ evocare reminiscenze di frutti diversi, specie gli agrumi arachide: nota negativa floreale: denota una sensazione piacevole, propria di caffГЁ lavati molto buoni, con uno sfondo aromatico particolare erbaceo: profumo che ricorda quello dellВґerba fresca, gradevole se lieve e momentaneo, fastidioso se prevalente juta: odore del sacco umido che ha contenuto il caffГЁ verde paglia: assomiglia allВґodore di fusti essiccati, nota caratteristica di chicchi con difetti acqua sporca: dovuto a scarsa igiene dei filtri e portafiltri della macchina odori empireumatici: odori di fumo e di cotto, dipendono da un cattivo processo di torrefazione rancido: rammenta il grasso di prosciutto irrancidito o anche il burro ossidato, ГЁ caratteristico dei caffГЁ vecchi, da troppo tempo tostati o mal confezionati riato: odore di tappo come quello di certi vini fiori marci: ricorda i fiori in decomposti e deriva dalla fermentazione del frutto del caffГЁ non raccolto in tempo

To analyze the aspect of an Espresso we only need to pour it into a hot coffee cup and immediately analyse the creamy froth. Three elements of the creamy froth are taken into account: consistency (firmness and thickness), persistence (how long it takes to vanish), and color. A creamy froth homogenous in color with streaks indicates an espresso with perfect extraction. It must be compact, thick and long lasting. We can establish the coffee composition on the base of the color and the consistency of the creamy froth: A deep hazelnut creamy froth, also with reddish tinges and small compact bubbles, reveals that the dominant or exclusive blend is Arabica. A dark brown creamy froth, with greyish shade, large and no compact streaks indicates the abundant use of Robusta in the blend.

Taking a drop of espresso, our taste buds define a sweet, acidic and bitter taste. Sweetness is due to not too roasted beans that contain a high percentage of glucose. Acidity derives from the presence of organic acids that decrease during the roasting phase. Bitterness in the finale comes from caffeine, sugar and wood compounds transformation that takes place during the roasting process. Besides these characteristics, which change according to the coffee quality, it's possible to find a smoothness tactile sensation (roundness and thickness) or a tactile sensation of astringency, due to the wood elements inside the bean causing dryness.

To evaluate the intensity, the finesse, the richness and the persistence of the coffee aroma, we must rely on direct perception and on the nasal duct sensation, taking place after deglutition. While approaching the cup to your nose, hot and humid air will give you a lot of different sensations; these are the most common: roasted: dominant characteristic of every espresso chocolate-like: most desirable aroma in which we can recognize strong cocoa flavours and sometimes hints of vanilla fruit: it is typical of good washed coffees and reminds different fruit scents, especially citrus peanut: negative characteristic flowery: pleasant sensation, typical of very good washed coffee. You can find also a particular aromatic scent grassy: it reminds the fresh grass smell, appreciated if it’s soft and temporary, unpleasant if predominant jute: this scent derives from the wet jute bags in which green coffee beans have been stored straw: smell similar to dried stalks, a typical note of faulty beans unclean water: it’s caused either by dirty filters or by dirty filter holders empyrfeumatic smells: negative characteristic deriving from faulty roasting rancid: this reminds us the smell of ham that has been sliced and left too long or oxidized butter. It’s typical of old coffee, which has been toasted far too long or poorly packaged riato (rio flavour): similar to the cork’s smell of some wines stinker (rotten flowers): it reminds rotten flowers and it’s caused by the fermentation of the coffee fruit not picked on time

Fondamentale per la riuscita di un ottimo “caffè espresso”, la miscela di caffè può essere proposta in diverse composizioni determinando specifiche caratteristiche. La miscela di caffè si ottiene scegliendo prima la qualità dei caffè verdi che la comporranno, successivamente si procederà alla tostatura di ogni singola qualità per meglio valorizzarla, per poi miscelare i vari caffè in percentuali variabili al fine di ottenere il gusto desiderato. L'equilibrio tra le varietà di caffè Arabica e Robusta e il grado di tostatura sono i “segreti” del Torrefattore, consentendo la costanza della miscela di caffè e la differenziazione tra i vari produttori.

La professionalitГ di un barman si esprime anche con la cura e l'attenzione posta nella manutenzione, composta da tanti piccoli gesti, alcuni non sempre visibili ma tutti davvero determinanti. Conservare le confezioni di caffГЁ in luogo fresco e asciutto. Curare la rotazione delle scorte di caffГЁ non facendo invecchiare il prodotto. Controllare la pressione del pompante e la temperatura dell'acqua tramite i manometri di riferimento. Eseguire giornalmente la pulizia dei portafiltri, filtri e doccette. Procedere alla rigenerazione delle resine del depuratore alle scadenze previste. Mantenere la campana del macinadosatore sempre pulita. Non macinare piГ№ caffГЁ di quanto necessario. Sostituire periodicamente le macine secondo indicazioni del costruttore. Controllare il grado di macinatura della polvere di caffГЁ, rammentando che il caffГЁ ГЁ un prodotto idroscopico. Il grado di macinatura va allargato in ambiente umido e ristretto in ambiente secco. Verificare costantemente la dose di caffГЁ che non deve essere inferiore ai 7gr. Rigenerare alle scadenze consigliate le resine del depuratore d'acqua. Accertarsi che le tazze del caffГЁ siano sempre calde e asciutte.

Manutenzione

Affinché la macchina per caffè svolga il suo compito al meglio la manutenzione è fondamentale: la macchina non va mai spenta, il filtro istallato nella doccia deve esser pulito ogni giorno, e le guarnizioni devono essere cambiate spesso. È inoltre importante controllare le resine dell’addolcitore, pulire le incrostazioni anche nel macinino e sulle pale e pulire giornalmente la lancia e gli ugelli che permettono la fuoriuscita del vapore.

Macinadosatore

Il macinadosatore tritura i chicchi di caffè e dosa la polvere ottenuta. In realtà non si tratta esattamente di polvere, ma di un mix di particelle che vanno dall'impalpabile al fine, fino a un millimetro. Il cuore del macinadosatore è composto dalle macine, che debbono essere costantemente regolate (in funzione del tempo: pioggia/sole - umido/secco) e periodicamente sostituite a causa dell'usura. Altro componente qualificante dell'attrezzatura è il dosatore del caffè macinato. Il controllo costante è indispensabile per determinare la giusta quantità di caffè e la ripetitività delle dosi. È fondamentale poi che il macinadosatore risponda alle esigenze della macchina da caffè in modo da esaltare al massimo le performances delle miscele. Oltre che dal punto di vista della funzionalità , gioca un ruolo importante anche l’aspetto estetico: se macinadosatore e macchina hanno un’immagine coordinata, l’esposizione nel bar sarà ancora più piacevole. Per questa ragione Portioli ha affidato a GIME la creazione e produzione di macchine da caffè e macinadosatori.

Macchina del CaffГЁ

La macchina che eroga caffè è un dispositivo elettromeccanico complesso, un congegno capace di stupire. Per il suo corretto utilizzo sono necessari una certa esperienza e un pizzico di maestria, in un solo termine professionalità . La caratteristica principale di una buona macchina per caffè è l'equilibrio termico, che si ottiene controllando la temperatura dell'acqua e della pressione interna alla caldaia, affinché i valori siano mantenuti costanti sia nei momenti di intenso lavoro che in quelli di pausa. Determinanti sono inoltre i valori della pressione e della temperatura dell'acqua che attraversa, in apposito schema idraulico separato, il pannello di caffè macinato e compattato nel portafiltro agganciato al gruppo di erogazione. È infatti in questo momento che avviene l'infusione: le sostanze contenute nel caffè macinato (parti solubili, olio, colloidi, gas) si emulsionano e formano l'inconfondibile tazzina di “caffè espresso”. Una macchina ottiene i migliori risultati quando tutti i suoi elementi sono perfettamente calibrati soprattutto in relazione alla miscela di caffè. Per questa ragione l’ideale è che torrefazione e costruttore di macchine siano in sintonia. Come nel caso di Portioli e GIME, l’azienda del Gruppo Portioli che produce e commercializza macchine da caffè.

To achieve the best Espresso, the blend of coffee is fundamental and the type of blend is determined by it's own specific characteristics. Firstly the freshly picked coffee beans must be of the highest quality. The attention should be paid to the individual roasting for each different variety of coffee. Finally, the blending of coffees should be considered so that the different percentage of each different variety used can be adjusted to achieve the desired flavour. The balance between the two different coffee varieties "Arabica" and "Robusta" and the degree of roasting are the secrets of the producer. These factors define the differences between one manufactures and another.

The best bartender is known for the quality of his coffee and his consideration of the following factors which may not always be visible but are vital for a great espresso. Store coffee in a cool dry place. Rotate coffee stocks regularly to avoid ageing. Check the pumping pressure and waer temperature on the relevant gauges. Daily clean filter holders, filters and shower plates. Regenerate the resins of the depurator according to the prescribed terms. The grinder bell-glass should be always kept lean Do not grind more coffee than it is needed. Periodically replace the grinding burrs according to the manufacturer’s indications. Check the grinding of the coffe poweder, while keeping in mind that coffee is hydroscopic. Ground coffee changes its properties if it is damp or wet rather than if it's dry or sunny. Always check the grinder doses regularly, that has never to be lower than 7 grms. Regenerate the resins of water depurator at the prescribed intervals. Make sure all the coffee cups are always warm and dry.

Maintenance

To be sure that a coffee machine performs at best, maintenance is the key: the machine must never be switched off, the filter installed in the shower has to be cleaned every day, and the seals should be changed often. It is also important to check the resins of the softener, clean scales in the mill and on the blades and daily clean the lance and the nozzles allowing the steam to come out.

Ground coffee is a mixture of small particles ranging from the very fine to a millimetre. The heart of the grinder consists oftwo grinding burrs which must be constantly adjusted to the weather conditions (rain/sun, wet/dry) and periodically replaced due to wear. Another fundamental component of the equipment is the ground coffee dispenser. It is important to check regularly the dispenser to ensure the correct quantity of coffee and dose repeatability. The grinder must also meet the machine requirements in order to enhance the blends performances. Besides functionality, the aesthetic aspect has an important role, too: if the grinder and the machine are co-ordinate, their exposure in the bar is more pleasant. That’s why Portioli rely on GIME as far as coffee machines and grinders are concerned.

Coffee Machine

You need experience and a little skill to use it correctly. The main feature of a coffee machine is thermic balance which is achieved by checking the water and the internal pressure of the boiler, in order to keep the values constant both in hard work and in rest time. Water temperature and pressure are also fundamental. In a duly separated hydraulic pattern, water passes through ground coffee which has previously been pressed in the filter holder connected to the delivery tube. That’s when infusion takes place: the ground coffee substances (soluble parts, oil, colloids, gases) mix with each other and form the characteristic “Italian Espresso”. A machine achieves the best result only when all its elements are perfectly calibrated mainly depending on the coffee blend That’s why roasting and coffee machine manufacturers must be tuned. This is the case of Portioli and GIME which produces and trade coffee machines.

Miko Koffie NV

Steenweg Op Mol 177

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Miko Koffie NV

Addresses of : Miko Koffie NV

Company Summary

Production, Import and Export

One-cup coffee filters, beans and ground coffee

Coffee service machines

Fair trade coffee

MIKO KAFFEE (Germany)

MIKO CAFE SERVICE (France)

MIKO COFFEE UK (United Kingdom)

MIKO KAVA (Czech Republic)

MIKO KOFFIE SERVICE (The Netherlands)

MIKO POLSKA (Poland)

MIKO KAVA (Slovakia)

THE COFFEE PLACE (Australia)

KAFFEKOMPANIET Din Pauspartner AB (Sweden)

ABC Mokka ApS (Danmark)

Kaffeautomater AS (Norway)

Smiling Faces AB (Sweden)

General Information

Type of company

LES FRERE FONTEYNE

BREW4U (Producer, Distributor / Exporter)

FAIR TRADE (Producer, Distributor / Importer, Exporter)

GRANDMILANO (Producer, Distributor / Importer, Exporter)

JUBILEE (Distributor / Importer, Exporter)

MAX HAVELAAR (Producer, Distributor / Importer, Exporter)

MIKO (Producer, Distributor / Exporter)

PRESS (Producer, Distributor / Exporter)

PURO (Producer, Distributor / Exporter)

BRUYNOOGHE (Producer, Distributor / Exporter)

Export

Key figures

Turnover

Executives

Executive information

Mr. Frans Van Tilborg

MD/Chief Operating Officer (Managing Director)

Dutch, France, English, German

Dutch, France, English, German

Mr. Stijn Michielsen

Dutch, France, English, German

Dutch, France, English, German

Mr. E. Vandenabeele

Mr. Dirk Hermans

Dutch, France, English, German

Mr. Herman Braeken

Mr. Wim Van Gemert

Dutch, France, English, German

Mr. Johan Vandervee

Dutch, France, English, German

Activities

Main activities

• Producer
• Distributor
• Service provider

Secondary activities

• Producer
• Distributor
• Service provider

Other classifications (for some countries)

Processing of tea and coffee (10830)

Processing of tea and coffee (1083)

Manufacture of other food products n.e.c. (1079)

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Miko Coffee - Wikipedia

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Miko koffie Noord-Holland - fairtrade, puro, grand milano .

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Miko Curaçao is de officiële distributeur van Miko koffie op Curaçao en is een volledig partner van Miko België, de producent van de koffie en bijproducten.

Miko Coffee - Home | Facebook

Miko Coffee, Turnhout. 3.4K likes. Knowledge in the art of roasting and blending, perfected over two hundred years by generations of the Michielsen.

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Miko coffee carries a variety of superb coffee blends ranging from a more medium to rich roast.

Puro Fairtrade Coffee | Saving the Rainforest

Puro, a premium Fairtrade certified & fair trade organic coffee brand that lends a helping hand to create rainforest reserves in coffee producing countries.

Wellcome to Miko Production & Exports - Miko Coffee

Bij de koffie Vanzelfsprekend hoort bij een lekker kopje koffie ook een ‘toemaatje’. Daarom biedt Miko Koffie u een ruime keuze aan melk, suiker, koekjes .