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11/10/2017

Coffee roasting is an art in itself. Professional roasters take pride in modifying elements of a particular roasting profile to bring out a specific flavor or aroma in a specific coffee bean. Ultimately, it’s all about the taste, the flavor, the aroma. Prefer may lean towards a lighter roast in the morning (with more caffeine) and a darker one later in the day. Coffee, including the optimal roast level, is a personal preference. In general, though, we can categorize the most...

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11/10/2017

Green Coffee Bags Jute / Sisal bags (hessian sacks) Hessian sacks made from jute or sisal are the industry standard. Jute is a lengthy, soft vegetable fibre that can be spun into stiff, durable threads. It is one of the most affordable natural fibres. jute bags do not protect green coffee from moisture or potential contamination of flavour from strong odours. This can have a negative effect on coffee flavour, which can take on other flavours or be compromised due to mould....

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11/10/2017

Cupping is one of the coffee tasting techniques used by cuppers to evaluate coffee aroma and the flavor profile of a coffee. To understand the minor differences between coffee growing regions, it is important to taste coffee from around the world side-by-side. Cupping is also used to evaluate a defective coffee or to create coffee blends. Aroma Rates the intensity of the coffee aroma as the nose is first exposed to the wet grounds.  When smelling coffee, the aroma can help...