Coffee with a difference! According to Hildegard von Bingen, "spelt is the best grain; it warms and provides fat and other nutrients, but is milder than other grains". It is particularly wholesome in the form of spelt coffee. Because spelt coffee is caffeine-free and very easily digestible. For this reason, it can be enjoyed without hesitation even in the evening. A mild roasted flavour, hints of malt and nuts make it an interesting alternative to pure coffee. Just take a look beyond your usual coffee horizon!
Finest biodynamic ingredients form the basis for Naturata spelt coffee.
Due to the special manufacturing process used, the instant coffee is gluten-free. First, the individual ingredients are partially malted, roasted, coarsely ground and blended. Next, the roasted and crushed ingredients are brewed to produce a concentrated coffee extract. The powder including the proteins prolamin and glutelin which together constitute gluten and are responsible for intolerance is insoluble and remains in the filter. At this point, the spelt coffee is therefore already gluten-free. In the next step, the liquid extract is instantised, in other words it is transformed into a fine powder by spray drying and then packaged. To ensure that no gluten, or even traces of it, is contained in its range of instant coffees, Naturata carries out regular analyses. The gluten content is consistently found to be below the limit of detection.
- Valuable ingredients:
Spelt** 80 %, chicory**
- Refill bag, 175g
- Packaging material:
- Storage advice:
- Store in a cool, dry place.
- Origin of the raw material:
- Germany, Various countries
- 100% bio
- High-quality Demeter ingredients, processed naturally
- Without auxiliary agents or additives
- Produced in Switzerland
Average nutritional value & analysis results per 100 g:
- 1.549 kJ / 365 kcal
of which saturates
of which sugars
- 4,6 g
- 0,19 g
- Sesame Seeds
- not contained
- traces possible
Naturata spelt coffee has always been produced at a family-run artisanal business in the Emmental valley in Switzerland. First, the raw materials are individually roasted. Only then can each ingredient develop its taste to the full. Roasting temperatures vary between 150 and 200 °C. Finding the ideal roasting time, i.e. to avoid burning the lupins, is down to the roaster's years of experience.
Next, the coarsely chopped, roasted constituent parts are blended according to the tried-and-tested recipe. Then extraction can begin: the ingredients are very gently flooded with hot water according to the counter-current principle to produce the coffee extract. This raw mass, with 25 % dry matter, is sprayed as a fine mist in a tall spraying tower. The liquid content of the droplets is extracted as they fall through a current of hot air. What arrives at the bottom is dried instant coffee powder. This spray-drying process gives the coffee its delicate crema. No auxiliary agents are used.
Tips for preparation
Put 1-2 teaspoons (approx. 2 g) in each cup and pour on 200 ml of (hot) water. Give it a stir - ready! For even more enjoyment, use (hot) milk instead of water or add cream or sweetener to taste.
Naturata spelt coffee can be enjoyed not only as a hot drink or as iced coffee. It also adds a sophisticated touch to desserts and a host of other dishes.