Coffee FAQ
Coffee History
The history of coffee has many versions, from the story of an Ethiopian herder named Kaldi who wondered why his berry-nibbling goats were getting frisky; to a 15th Century Sufi who found coffee drove away fatigue. Read on and discover how what was once a goat's favorite snack has become one of the world's most popular drinks.
Coffee Quality
Coffee does not have to be expensive to be great, but quality really does matter. The quality of coffee starts with the quality of the green (raw) beans. You cannot make a good cup of coffee from a bad selection of green coffee beans. There are two species of the coffee plant, Arabica and Robusta.
Specialty or Gourmet Coffee is 100% Arabica Coffee. Arabica coffee is more expensive than Robusta, because of its superior quality and flavor, but it also needs the right climate, elevation and care to grow. Robusta coffee is used in lower quality less expensive coffees because it is low-priced and can grow in virtually any climate at any elevation with little to no care.
Coffee Cupping
Cupping is a method of systematically evaluating the aroma and taste of coffee beans. It is often used by growers, buyers and roasters to assess the quality of a particular coffee sample. Proper cupping requires the adherence to an exacting set of brewing standards and a formal step-by-step evaluation process. For a Coffee Roaster, a great Coffee Cupper is essential in selecting the finest beans. A trained cupper generally looks at six characteristics:
*Fragrance: The smell of beans after grinding
*Aroma: The smell of ground-up beans after being steeped in water
*Taste: The flavor of the coffee
*Nose: The vapors released by the coffee in the mouth
*Aftertaste: The vapors and flavors that remain after swallowing
*Body: The feel of the coffee in the mouth
Coffee Roasting
The way in which coffee is roasted can have a profound effect on its taste. Roast too quickly at too high a temperature, and you'll scorch the exterior of the bean. Roast too slowly at too low a temperature, and you'll sap the bean of its of flavor. Over the years, numerous roasting methods have been developed to address these challenges, all with the same objective: To transfer heat to the coffee bean, initiating a series of chemical reactions that prepare it for consumption. Most roasting methods include the following six phases:
* Drying Cycle
This is the first phase of the roasting process, when the temperature of the beans rises to 100 degrees centigrade. Also in this phase, the beans change from a bright green color to a pale yellow.
* First Crack
When the beans reach 160 degrees centigrade, complex chemical reactions begin to occur causing a cracking sound.
* Roast Initiation
The beans swell to 140 - 160% of their initial size. Elements within the beans begin to caramelize, giving the beans their brown color.
* Pause
In this phase, the audible cracking ceases, but the reactions continue. The time of this silence will depend on the amount of heat applied by the roaster.
* Second Crack
The progressive dehydration of the beans has made them brittle. As a result, more cracking can be heard. It is at this stage that elements in the bean begin to carbonize, producing the burnt characteristics of extremely dark roasts.
* Stopping the Roast
Once the optimal amount of roasting time has elapsed, the beans must be cooled quickly. This is usually accomplished by introducing large amounts of cool air or water.
Coffee Brewing
Proper brewing enhances the taste of coffee by allowing you to extract the proper amount of flavor from the bean. There are seven essential elements of good brewing:
Correct Coffee-to-Water Ratio
The right coffee-to-water ratio is very important for a good strong brew. We recommend an absolute minimum of 2.5 ounces of coffee to 64 ounces of water. A good cup of coffee requires a balance of strength and extraction. Strength (amount of coffee soluble solids in water) less that 1% is too weak and greater than 1.5% is too strong. Extraction (amount of soluble solids removed from the ground coffee) is acceptable between 18% and 22%, but extraction below 16% creates a grassy or peanut-like flavor. Extraction above 24% results in bitter astringent flavors.
Properly Operating Brewing Equipment
Because your brewing equipment controls the coffee's contact with the water, it is important that it be precisely calibrated and well maintained. In particular, you should pay attention to the length of the brewing process, the temperature of the water and the amount of mixing (turbulence).
A Coffee Grind That Matches the Brewing Time
The grind must match the method of brewing to prevent over or under extraction. Longer brew times require a coarser grind and shorter brew times require a finer grind. If the grind is too fine the result will be a greenish peanut-like flavor or if the grind is too coarse the flavor will be sour, bitter and unpleasant. abbot. The abbot tried them and thought they were a gift from God created so he and his monks could pray all night.
Optimum Brewing Method
To achieve the flavor you desire, you must first choose the right brewing method. There are six basic methods of brewing: Steeping, Decoction, Percolation, Drip Filtration, Vacuum Filtration and Pressurized Infusion.
High-Quality Water
Coffee is 98% water, so the quality of your water is extremely important for a good brew. The water used for brewing coffee should taste fresh, have no odor and contain no visible impurities. Water with 50 to 100 parts per million of dissolved minerals will produce the best tasting coffee.
An Appropriate Filtering Medium
A well-made filter is essential to clarify the beverage and separate the extract from the coffee grounds.
Holding
Coffee should be held between 175ºF and 185 F in a closed and insulated container. Applied heat causes coffee's flavor to change. Letting coffee sit on a heating element for more than an hour, or reheating it after it has gotten cold, ensures that even the best coffee will lose its flavor, become bitter, thick, and generally unappealing. Temperature stability is essential in coffee holding.