Freshly roasted coffee is like fresh, warm bread with a crispy crust: it is fragrant, you want to enjoy it until it cools down, and after a while it becomes completely tasteless.
Light roasting reveals the full potential of the grain and, as if putting together a puzzle of aroma-taste characteristics, forms the unique taste of each variety.
The peak taste of freshly roasted coffee is 2-3 weeks after roasting. After - the aroma and taste begin to fade, and after 2 months the coffee will look like one of the mass market examples.
The taste of coffee is not adjusted with the help of additives or flavorings. It is mostly formed before the grain goes to roasting. The taste of the drink mainly depends on the composition of the soil, climatic conditions, altitude above sea level.
With the help of roasting, we reveal the genetic potential of the grain as much as possible, and the bright features of the varieties - sourness or pleasure, body density, duration of the aftertaste - become more noticeable in the prepared drink.
If we talk about the factors that affect the taste of the finished drink, then there are about 30 of them. This includes the qualification of the barista, the operation of the equipment, and even the softness of the water. You can read more information on our social networks or ask consultants by phone or production.
So that the choice of coffee does not turn into an endless quest for you, we have created a simple filter that will help you choose the perfect variety for a specific preparation method.
After deciding on it, start choosing the aroma and taste of your coffee. To do this, open positions and read the description. We tried to describe the possible aroma-taste notes of the varieties as accurately as possible. And if you are still in doubt - call and we will help you choose the perfect cup for you.
Our product is freshly roasted coffee. It is many times tastier, more aromatic and richer than the one you can usually find in a supermarket. But, like any other fresh product, freshly roasted coffee tends to lose its aroma and taste characteristics over time. The peak taste of freshly roasted coffee is 2-3 weeks after roasting.
After - coffee gradually loses its characteristics, and after 2 months it can no longer be distinguished from an average drink.
It is best to store our coffee in its original packaging.
We use high-quality and professional packaging with a special valve. It does not let air into the pack so that the oxidation process does not occur, but it allows you to feel the attractive aroma of coffee.
About 80 countries are included in the "coffee belt" - the main volume of world coffee is grown there. The taste is influenced, first of all, by natural factors - the height of tree growth, humidity, amount of precipitation, the presence of fog, the proximity of the farm to the city, as well as the techniques of tree care, harvesting and processing of berries - so as a result, not only the country is important, but also a specific farm where grain is harvested.
However, each region has its own special taste characteristics. Yes, coffee from Kenya, thanks to the unique high-altitude ripening conditions and soil characteristics, has increased acidity and density, acquires wine-fruit shades, notes of black currant. Ethiopian Arabica has floral notes, subtle acidity and slight bitterness. Varieties from Honduras are often used in mixtures - they have wine shades and pronounced acidity. Indian coffee is usually dense and strong, with chocolate notes. Arabica from El Salvador has a balanced soft taste with apple acidity. Colombian coffee is silky, thick, with citrus undertones. Coffee from Peru does not have a pronounced aftertaste and is distinguished by a delicate sourness. Monovarietals from Guatemala have a smoky aroma and a spicy citrus aftertaste. Brazilian coffee has a nutty aroma with shades of chocolate, acidity is almost absent.
You can always learn more about the features of each variety from our consultants by phone or at the factory.
Grinding is as important a part of coffee making as roasting. You need to choose the ground according to the method of coffee preparation - be it a coffee maker, a geyser, a Turk or even a cup.
The fresher the grind, the deeper the aroma and taste of the finished drink. Therefore, we recommend grinding the coffee yourself before brewing. You can buy accessories for grinding from us.
However, if you do not have such an opportunity, when ordering, specify how you will brew, and we will select the optimal degree and ensure uniform grinding - from the smallest for a Turkish machine to a large one for an espresso machine.
Decaffeinated coffee (decaf) is coffee that has undergone additional processing to remove caffeine, while retaining its aroma-taste parameters. The process of removing caffeine from coffee beans takes place at the processing stations or farms where the coffee is harvested.
There are several methods of extracting caffeine from coffee beans.
Swiss method. Caffeine and flavor components are removed by soaking the green grain in hot water for several hours. The resulting water is passed through a carbon filter, which traps the caffeine molecules, the taste and aroma instead remain in the extract. The coffee that was in the container is thrown away, and a new portion of beans is soaked in the same water, which does not have caffeine. In this way, the water removes caffeine from the new batch, and the coffee beans continue to retain their taste and aroma properties.
Method of removing caffeine thanks to carbon dioxide. It is of two types: liquid and gaseous. With this method, green grains are also soaked in hot water. In the future, the grains are removed from the water and placed in special containers with liquid carbon dioxide. Carbon dioxide has the property of dissolving caffeine from coffee and absorbing it. The coffee beans are removed from the container, and the carbon dioxide is filtered and used again.
Traditional method. With this method, the coffee is covered with hot steam for 30 minutes, this is done in order for the coffee to "open". Next, the coffee is kept in a methyl chloride or ethyl citrate solution for 10 hours, which removes caffeine from the grain. After that, the coffee is placed in water for 10 hours to wash off the residues.
Robusta. This type of coffee is suitable for those who like bitter coffee. This variety contains a large amount of caffeine, but you should be careful with this - because a large amount of caffeine increases blood pressure and increases heart rate.
Arabica This type of coffee has a great taste and aroma potential and a low level of caffeine. Due to the coffee of this variety, it has a great variety of taste
1. Robusta has twice as much caffeine as Arabica
2. Height is very important for growing coffee. The rule for Arabica is: higher is better. On average, Arabica requires an altitude of 900 to 2100 meters above sea level. Height for robusta is 200-600 m above sea level.
3. Robusta is less picky about the climate and various diseases, so it is much easier to grow this type of grain. Arabica is more demanding in care
To understand where the husk appears in the pack, you first need to understand what the structure of the coffee berry looks like.
A coffee berry consists of 6 shells: skin; pulp, gluten (similar in structure to jelly); patchment (coffee spends time in this envelope from processing to shipment to the country of consumption, this envelope is removed from the coffee bean during the hulling process); silverskin - the layer peels off from the grain during roasting); the last layer is grain.
But what is this husk that you see in a pack or when you grind coffee? This is the silverskin that peels off the coffee during roasting, sometimes its remnants remain in the beans and end up in your packages.
Does silverskin affect the taste of coffee? No, because it has no taste and aroma, it is a film that covers the green bean and is separated from it during the coffee roasting process.
Roasting is the most important parameter in coffee production. When roasting coffee, certain chemical reactions take place, which allow the rich aroma and taste properties of coffee to be discovered as a final result.
There are 3 types of coffee roasting - light, medium and dark. Each of these roasts has a different effect on the taste of the grain. When the coffee is lightly roasted, the drink acquires a pronounced sourness. Medium coffee roasting allows you to get a balanced cup of aromatic drink, such coffee has balanced sourness and sweetness. With dark roasting, coffee acquires a bitter taste.
The taste of coffee is formed due to the release of saccharides during roasting, which are in the grain. In a medium roast, the sugar begins to caramelize, but not burn during the roasting of the beans, which is why medium roast coffee has a sweet taste. In the dark roasting, essential oils begin to stand out, sugar begins to acquire chocolate and bitter notes.
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