Archive for the ‘australian coffee roasters’ Category

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The Filtration Buys Coffee Seed Which Has Roasted

Wednesday, May 26th, 2010
mahasamut recently asked:


Coffee roasts or that like to call that “fresh coffee” mean coffee which change roasting or make cooked already. To fully bring make drinkable by just bring grind brokenly or be powdery depend on the equipment that use in making. If ask that will buy coffee roasts what is the trademark? drink good the answer is do not know. Because depend on the liking of each person. On the other coffee buying will have in each time May different smack although will kind same coffee and buy from a shop originally no matter the reason has that to deliver a speech already in.



The suggestion in coffee buying.

1. Buy in fair quantity in 1 week.

2. Smell that have no other which smell is mixed up and still the stink of coffee.

3. should avoid the buying coffee seed roasts from a shop in supermarket at sell coffee seed roasts adjoin the food that have power smell such as pizza , bread and kind food fries all because coffee is will formed absorb those smell comes to keep at itself this proof can prove. If you go for a walk to area the department store in the foreign countries and try to observe see in a shop or in the counter sells the cosmetic, perfumes kind, you will notice that there is the utensils packs coffee seed roasts to lay near with perfumes and if you ask the customer assistant you will have alike answer be for absorb perfumes smell that spread in that area.

4. Taste and remember the smack takes to keep and you will know that what kind are you like coffee? Which smack and what is the trademark?

5. should not buy coffee has which to grind succeed already or give the vendor grinds to give but should buy come to grind by oneself and should grind in enough quantity makes in each time make as soon as grind finished. Should not pick coffee which grind to keep long too ago because will lose the smack.

6. Coffee which buy to come to should keep in vacuum bottle use the tongue and your nose are quality proof and the smack of coffee. Let’s believes in yourself and if you are a person likes to drink your coffee can judge with yourself that coffee is what kind, which trademark, delicious and tasty you. Your time makes coffee to give the other drinks let’s observes to see the reaction from drinking his you will know that how is making craftsmanship and cooking your?

Seed coffee buying has that to roast already and pack appeared the tube skirt give try observe see these messages because be messages that imply the quality of coffee.

Fair Trade - valuable tall coffee and have to pay attention to in growing.

Shade Grown - coffee which grow under the tree shade which believe in that be coffee which have good smack.

Single Origin - coffee which is of good quality select the grade and have no the compound of kind other coffee.

Read more http://coffee-cup-shop.blogspot.com



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Learn the Secrets to Coffee Roasting

Monday, May 24th, 2010
Ali Martinez recently asked:


Let’s follow the journey from coffee bean harvesting to your savoury cup of coffee!

Coffee beans are harvested by hand from coffee trees. Exactly when the coffee berries are picked influences the flavor of the coffee. The berries are red or purplish when they are ripe ; however, many plantations also harvest green berries. The red berries possess a higher concentration of aromatic oils and lower acidity, which results in more fragrant and smooth coffee. These berries are used primarily for gastronome or specialty coffees. The green berries, which are far more sour, are used with the ripe berries for mass-produced coffee.

Coffee Roasting- Your One Stop Website for Coffee Roasting

The coffee beans are then fermented for 10 to 36 hours, often in water. Afterward, they’re washed and dried in the sun.

The milled coffee beans are then sorted by hand or by machine to get rid of bad or misshapen beans.

Some coffee roasting producers polish their coffee beans. This process removes their silver skin. But some coffee mavens scowl at this practice, because raising the bean’s temperature through friction alters is chemical composition-and its final flavor.

Coffee flavor tops inside one year of being harvested, as the coffee beans still keep the majority of their oils. However, coffees from Indonesia and India with low acidity are occasionally aged for 3 to 8 years.

Coffee beans aren’t roasted until they reach their destination country. When coffee beans are roasted, they expand to double their original size, and they transform to a sumptuous dark, aromatic brown. They are roasted in horizontal revolving drum at 370 to 540 degrees Fahrenheit anywhere from a couple of minutes up to 30 minutes.

From lightest to darkest, they are light, cinnamon, medium, high, city, full town, Italian and French.

Once they’re cooled, they processed with a destoner, which removes any last waste products. The coffee beans are then conveyed to a hopper, where they are dried and stabilized ; this stabilization process is called equilibration. Then the beans are either ground or packed and shipped as whole beans.

Coffee roasting transforms coffee beans’ carbohydrates and fats into savoury oils, burns moisture and carbon-dioxide, and breaks down certain acids and while building others. It’s the coffee roasting process that gives your coffee its distinctive aroma and flavor!

Click Here for Coffee Roasting.



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The Art Of Coffee Roasting

Thursday, April 15th, 2010
jsolutions005 recently asked:


Could there be anything better than a hot, fresh brewed cup of coffee? As you open that can of pre-ground Maxwell House Coffee, did you even know that coffee comes in different roasts? Did you know that you can roast your own coffee beans at home? If you think that the aroma of your fresh ground coffee beans can’t be beat, get a home coffee roaster, you’ll be in Java Heaven.

Roasting the coffee beans is what imparts flavor. Similar to the making of a fine wine or a hand rolled cigar, some consider the roasting of coffee beans as an art. Those that describe coffee use some of the same vocabulary they use to describe wine. Depending on the roast level chosen the beans take on different flavor characteristics. The lighter the coffee bean the less flavor it will have, the darker the coffee bean the stronger the flavor it will have.

There are generally four different categories of roast. A light roast (American) , a medium roast (Breakfast), a dark roast (French), and darkest roast (Italian or espresso). Each type of roast imparts a different appearance to the coffee beans.

When a coffee bean is roasted to an American roast the beans will have a very light color to them and they will appear dry. A medium roasted bean, or Breakfast roast will have a rich brown color and will be oily in appearance. A French roasted coffee bean will have a very oily appearance with the beans appearing very dark brown. The darkest roasted beans or Espresso beans will appear black.

Coffee roasting can easily be done in your home. Depending on the roast that you desire you can roast coffee in five to fifteen minutes. Green beans are available online from a number of sellers, as are coffee roasters. Choose different types of green coffees to sample. Drum roasters are very popular for use in the home. It’s best to consider purchasing a roaster as it will give you the most consistent finish to your beans. Some try to roast beans in frying pans, some use hot air popcorn poppers. While each of these techniques will work, as mentioned above they don’t give a consistent finish to all the beans and you will most likely be disappointed in the result.

Enjoy!

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Gourmet Coffee Beans - the Basic

Saturday, April 3rd, 2010
boake moore recently asked:


POUR THE COFFEE SLOWLY

The Essentials of Making Great Coffee

Use high-quality coffee, preferably recently roasted and ground just before serving. Always use the correct grind for the method. If your coffee is too bitter and muddy, the grind is too fine; if the brew lacks flavor, the grind is too coarse. Always use freshly drawn cold water. Never guess amounts. Use the correct proportion of coffee and water (two level tablespoons per six ounces cold water for regular-strength coffee), preferably measuring both. I f coffee is too strong or weak, change grind and/or blend, not proportion of coffee to water. Make sure the coffee maker is scrupulously clean and thoroughly rinsed. Coffee quickly picks up off-flavors during the brewing process. For best results, always brew at least three-fourths of the coffee maker’s capacity. Most large coffee makers do not make one or two cups satisfactorily. Never guess when timing. Use the clock. Remove the grounds from the brew as soon as the brew cycle is completed to prevent bitterness. Also for that reason, never rewet grounds. Serve coffee immediately after brewing. (With drip methods, stir the brew before serving.) Coffee is at its best when just brewed. If coffee must be kept warm, try to hold it at 180 degrees to 190 degrees farenheight. Brewed coffee stays palatable for twenty minutes, drink able for one hour maximum. The longer it is held, the less desirable it becomes. Never reheat cooled coffee; it breaks down in flavor. Never allow the brew to boil; its flavor turns bitter.

Coffee 101:

    Q. What’s the difference between specialty coffee and why does it cost more than regular coffee?

A. Specialty coffee is a different species of coffee called Arabica. Arabica beans are picked and processed by hand, then freshly roasted to ensure consistent top quality. As a result of the special care and time required to harvest and process Arabica beans, the coffee is more expensive than the lower quality commercial beans. Commercial-grade coffee is usually machine picked and processed, and made from lower grades of coffee called Robusta.

Q. What’s the difference between French Roast and regular coffee?

A. French Roast is a particular style of dark roasting that results in a dark , oily bean. French Roast is stronger and more flavorful than regular coffee.

Q. Which coffees have the least amount of caffeine?

A. Dark roast have less caffeine than light roast. That’s because as coffee beans are heated at high temperatures, the caffeine evaporates. The longer the beans are roasted, the less caffeine they have (although the difference in caffeine content between roast is relatively slight). I f you want to cut down on your caffeine consumption but don’t like the taste of decaffeinated coffee, try a dark brew. Or try a split shot espresso drink or a half decaf/half regular brewed coffee. NOTE: Arabica beans contain approximately half the caffeine of the lower-grade commercial coffees made from Robusta beans.

Q. Is drinking decaffeinated coffee harmful to your health?

A. There is no proven health risk associated with drinking decaf coffee. Methylene chloride, the chemical used to decaffeinate coffee, vaporizes at 104 degrees Fahrenheit. Since temperatures in the roaster reach in excess of 400 degrees Fahrenheit for several minutes, it is safe to assume that any residue burns off during this process. If you’re still concerned, you can order a Swiss Water Process decaf, which is not treated with any chemicals.

Q. Is coffee fattening?

A. Coffee is 98% water and therefore has virtually no calories. Calories and fat come from the sugar and milk you add.

Q. How is coffee harvested and processed?

A. Coffee trees produce fruit known as coffee cherries. Inside the sweet, gummy pulp of each cherry are two flat, green coffee beans that lay against each other. Once the coffee cherries have been picked, the outer hull of the fruit must be removed to get to the beans. There are two methods used to extract the beans: the wet method and the dry method. The wet method requires a large supply of fresh water. A machine strips away the outer layers of skin and cherry, leaving the beans enclosed in a sticky inner pulp. The beans then are soaked for 24 to 72 hours in fermentation tanks to remove any remaining pulp. Coffees processed through the dry method generally have lower acidity and deeper, more complex flavors.

Q. How is coffee roasted?

A. Roasting is a fine art, requiring a delicate hand, split-second timing and an ability to judge when the coffee bean is at its peak of flavor. First, the roaster drops the green beans into a drum filled with hot air, causing the temperature inside the drum to drop. Then the roaster heats the beans until the water in the beans begins to steam, making the beans swell and audibly pop. The heat causes complex polysaccharides to break down into starches and then sugars, which caramelize. Aromatic oils within the beans boil to the surface, giving them an oily appearance. The expansion of oils causes a second audible “crack”. Along the way, the beans darken from their original green to a rich chestnut brown. The longer the beans are roasted, the darker they become. Roasts are classified as light, medium, dark and darkest. Despite the current vogue for dark roast, they are not necessarily better. Some single origins are better suited to a light or medium roast.



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Great Gourmet Coffee: 101

Wednesday, March 31st, 2010
boake moore recently asked:


of Making Great Gourmet coffee



Use high-quality gourmet coffee beans, freshly  roasted and ground just before brewing.

Always use the correct grind for the method. If your gourmet coffee is too bitter and muddy, the grind is too fine; if the brew lacks flavor, the grind is too coarse.

Always use freshly drawn cold water.

Never guess amounts. Use the correct proportion of gourmet coffee and water (two level tablespoons per six ounces cold water for regular-strength gourmet coffee), preferably measuring both. I f gourmet coffee is too strong or weak, change grind and/or blend, not proportion of gourmet coffee to water.

Make sure the gourmet coffee maker is scrupulously clean and thoroughly rinsed. Gourmet coffee quickly picks up off-flavors during the brewing process.

For best results, always brew at least three-fourths of the gourmet coffee maker’s capacity. Most large gourmet coffee makers do not make one or two cups satisfactorily.

Never guess when timing. Use the clock.

Remove the grounds from the brew as soon as the brew cycle is completed to prevent bitterness. Also for that reason, never rewet grounds.

Serve gourmet coffee immediately after brewing. (With drip methods, stir the brew before serving.) Gourmet coffee is at its best when just brewed.

If gourmet coffee must be kept warm, try to hold it at 180 degrees to 190 degrees farenheight. Brewed gourmet coffee stays palatable for twenty minutes, drink able for one hour maximum. The longer it is held, the less desirable it becomes.

Never reheat cooled gourmet coffee; it breaks down in flavor. Never allow the brew to boil; its flavor turns bitter.



Gourmet coffee 101:

    Q. What’s the difference between specialty gourmet coffee and why does it cost more than regular gourmet coffee?

A. Specialty gourmet coffee is a different species of gourmet coffee called Arabica. Arabica beans are picked and processed by hand, then freshly roasted to ensure consistent top quality. As a result of the special care and time required to harvest and process Arabica beans, the gourmet coffee is more expensive than the lower quality commercial beans. Commercial-grade gourmet coffee is usually machine picked and processed, and made from lower grades of gourmet coffee called Robusta.

Q. What’s the difference between French Roast and regular gourmet coffee?

A. French Roast is a particular style of dark roasting that results in a dark , oily bean. French Roast is stronger and more flavorful than regular gourmet coffee.

Q. Which gourmet coffees have the least amount of caffeine?

A. Dark roast have less caffeine than light roast. That’s because as gourmet coffee beans are heated at high temperatures, the caffeine evaporates. The longer the beans are roasted, the less caffeine they have (although the difference in caffeine content between roast is relatively slight). I f you want to cut down on your caffeine consumption but don’t like the taste of decaffeinated gourmet coffee, try a dark brew. Or try a split shot espresso drink or a half decaf/half regular brewed gourmet coffee. NOTE: Arabica beans contain approximately half the caffeine of the lower-grade commercial gourmet coffees made from Robusta beans.

Q. Is drinking decaffeinated gourmet coffee harmful to your health?

A. There is no proven health risk associated with drinking decaf gourmet coffee. Methylene chloride, the chemical used to decaffeinate gourmet coffee, vaporizes at 104 degrees Fahrenheit. Since temperatures in the roaster reach in excess of 400 degrees Fahrenheit for several minutes, it is safe to assume that any residue burns off during this process. If you’re still concerned, you can order a Swiss Water Process decaf, which is not treated with any chemicals.

Q. Is gourmet coffee fattening?

A. Gourmet coffee is 98% water and therefore has virtually no calories. Calories and fat come from the sugar and milk you add.

Q. How is gourmet coffee harvested and processed?

A. Gourmet coffee trees produce fruit known as gourmet coffee cherries. Inside the sweet, gummy pulp of each cherry are two flat, green gourmet coffee beans that lay against each other. Once the gourmet coffee cherries have been picked, the outer hull of the fruit must be removed to get to the beans. There are two methods used to extract the beans: the wet method and the dry method. The wet method requires a large supply of fresh water. A machine strips away the outer layers of skin and cherry, leaving the beans enclosed in a sticky inner pulp. The beans then are soaked for 24 to 72 hours in fermentation tanks to remove any remaining pulp. Gourmet coffees processed through the dry method generally have lower acidity and deeper, more complex flavors.

Q. How is gourmet coffee roasted?

A. Roasting is a fine art, requiring a delicate hand, split-second timing and an ability to judge when the gourmet coffee bean is at its peak of flavor. First, the roaster drops the green beans into a drum filled with hot air, causing the temperature inside the drum to drop. Then the roaster heats the beans until the water in the beans begins to steam, making the beans swell and audibly pop. The heat causes complex polysaccharides to break down into starches and then sugars, which caramelize. Aromatic oils within the beans boil to the surface, giving them an oily appearance. The expansion of oils causes a second audible “crack”. Along the way, the beans darken from their original green to a rich chestnut brown. The longer the beans are roasted, the darker they become. Roasts are classified as light, medium, dark and darkest. Despite the current vogue for dark roast, they are not necessarily better. Some single origins are better suited to a light or medium roast.



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Coffee Roasting Equipment - Everything You Need to Get Started Today

Wednesday, March 24th, 2010
May Stewart recently asked:


There are several processes for coffee berries to be the roasted coffee that we know. But don’t you know that our great grandparents may have roasted their own coffee. In our generation roasting coffee is hard enough that we need to buy coffee roasting equipments. Convenience has allowed us to forget that home roasted coffee can be done and can taste very good. A fun fact is that green coffee doubles in size when roasted, so if you have 2.5 ounce of you’ll get about a half cup of freshly roasted coffee which means ten cups of brewed coffee in a drip of coffee maker.

Why not try to do some roasting at home. Don’t be afraid to try instead of buying an actual coffee roaster, you can use the basic appliances that you might have in your kitchen like air popcorn popper, a wok, a skillet or just the oven. The basic thing about roasting coffee is that the process is always the same, just modify when you already found what suits you. The process for roasting is that you need to heat up your coffee beans between 460F and 530F, do roasting in small batches, for it to be manageable. The green beans will turn yellow then to brown moisture within the bean will steam off, and the steam will soon smell like the familiar aroma of coffee. There would only be two indications for you to remember when roasting coffee beans. The first crack, the remaining moisture will burst from the bean. At this indication sugars are starting to caramelized ands you can consider the coffee roasted, but you can still roast the beans until you reach the darkness that you prefer. A second crack will be heard if you continue, you coffee has already reach the darkness that you might prefer. Just remember if you roast more than the second crack, all sugars would already be burned off and your beans would produce a harsh and bitter cup of coffee. And it’s done, roasting is quite simple with all the material mentioned you can already start becoming an expert coffee maker.



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Age is No Challenge to Owners of True Blue Coffee Roasters

Friday, February 12th, 2010
Rob Luzader recently asked:


A large yellow coffee roaster hummed while she checked the temperature of the beans roasting inside. “Almost there, but not quite yet”, she said to me as I sat looking puzzled at the machine. “After a year of this you would think I would be tired of it, but I’m not, I absolutely love it”, she continued.

She is Linda Keller, co-owner of True Blue Coffee Roasters located in Old Fields, West Virginia. At an age when most people are looking forward to retirement, this sixty three year old girl is just getting her next wind. She buzzes around the room with the energy of a person half her age. When she sits down for a moment, I seize my chance to ask her a question.

My question seems to stun her for a second. “At your age, what made you decide to try and open a gourmet coffee business”? She hesitates for a second and replies, “At your age? You should never begin a question for a lady with ‘at your age…’” She smiles and I realize she isn’t angry. After a brief pause she continues, “For twenty five years I worked at my fathers garage and service station. When we closed it, I quickly came to the conclusion that I wasn’t going to sit at home waiting for the dust to collect. I knew I wanted to do something, I just didn’t know exactly what. When Rick asked me about joining him in opening an Organic Fair Trade coffee roasting business, I jumped at the chance.”

Rick would be Rick Smith. He is her brother and another co-owner of True Blue Coffee Roasters. When I pose the same question to him, he is more succinct in his answer. “I fail to see how age enters into the equation.” I wait for him to expound, but he just sits there smiling. He lifts his coffee cup to his mouth and takes a big swallow. “Ah, this is what it is all about”, he sighs gently. “I’ve learned that to be successful, you need to do what you love, and do it better than anyone else. I love coffee, so it seemed a natural fit for me to open a coffee roasting business.”

There is a knock at the door and Rick excuses himself for a moment. When he returns, he is accompanied by a small unassuming woman, who greets me with a smile. “This is Betsy O’Neal, she is our other business partner”, he explains. She quickly fixes herself a cup of coffee and joins our discussion.

“Rick took me with him to a CoffeeFest convention in DC,” she says. “After looking and seeing all that was available, and what we could do, I was hooked.”

“Actually, it was Betsy and Rob (Rick’s partner) that came up with the idea to roast and sell coffee”, Rick interjects. “I had bought a small home roaster that only roasted two ounces of beans at a time. They wanted to roast coffee and sell it locally as a small side job. After some research, we realized there wasn’t any reason to do it small. There are a lot of roasters out there, but very few that are committed to Organic Fair Trade coffees.”

“Is that what makes your company different from other roasters?” I ask him. “One of the things, yes”, he replies. “We only roast and sell Organic and Fair Trade Coffees. The benefits of organic foods are well known, but not a lot of people understand the concept of Fair Trade. We took on the mission of also educating consumers about the benefits of Fair Trade.”

Asked to explain some of those benefits, he continues. “First and foremost, FairTrade coffees guarantee a fair price for the small coffee farmers around the world. Some of the smaller farms have some of the most outstanding coffee you will drink. Without the aid of Fair Trade practices, they would be unable to compete with the larger coffee plantations and get those coffees to market. Secondly, Fair Trade practices lend to sustainable agriculture. When the farmers are able to sustain their crops year after year, the consumer is guaranteed consistently great coffee. It might cost a little more for us to buy our green coffee beans from Fair Trade farms and co-ops, but we know the benefits for the farmers, and the consumers, make it worthwhile.”

I ask them if there is anything that sets them apart from their competition. “Oh yes,” Linda answers. “We also wanted to show that a business can be run with great ethics and practices, and still be successful. We are completely open and honest with our clients and customers. All of us believe that honesty is the only way to go.”

Rick refreshes everyone’s coffee and we move outside to a deck. I am awestruck by the view around us. Mountains reach into the sky and fields seem to flow on for miles. “This view is what inspired our Mountain Morning Breakfast Blend”, he explains. “The sun peeking over those mountains in the morning, and then setting on that range over there in the evening is just magical and inspirational.”

“Tell me about the name”, I inquire. “How did you come up with ‘True Blue Coffee Roasters’”?

“That was a group effort”, Betsy explains. “We threw around a lot of suggestions. Finally, we decided we should call ourselves what we were. We all think of ourselves as True Blue Americans. We are all patriotic and love our country. With everything that is going on now, we wanted to show pride in being American. In fact, that is why we recently donated and shipped our gourmet coffee to the troops in Afghanistan. True Blue Americans take care of other True Blue Americans.”

Outside of the gourmet coffee business all three like to remain busy. Betsy, who is 65, is in the middle of her certification to become a clinical psychologist. Rick, at 53, is the Executive Director of a multi-county social services agency. An aspiring artist, Linda likes to keep busy painting and taking care of her grandchildren.

“The grandchildren are the hope of the future”, Linda says. “I love having them for the weekend. It gives my husband and myself time to bond with them, and maybe even hand a little wisdom down to them.”

“Other than work, what do you like to do for fun?” I question them.

Betsy looks diminutively over her coffee cup and replies, “I’m an artist as well. My passion lies in stained glass, though. I like to paint too, but my real passion is stained glass.”

Rick sighs out loud. “What does that mean?” I ask him.

“It means that between my job and the coffee business I don’t exactly have a lot of down time. But when I do, I like to read. Nothing to me is better than a good book. Reading keeps your mind sharp, and it takes you away to all kind of fantastical places,” he explains.

Finally I ask them what advice they would give to people reading this article. They sit silent for a moment, as if pondering some profound philosophical answer. They look at each other, each waiting for the other to speak. Finally, Linda breaks the silence. “Fear is the great crippler. Don’t let fear stand in your way of achieving anything you wish for. Starting this business was frightening. It was new and we had so much to learn. I was scared, but I was even more excited. When you really want something, don’t let fear stop you.”

“In life, you take a lot of wrong turns. Don’t get upset about it. Learn to revel in the things you didn’t expect. Learn from it, and then get back on track,” Betsy adds.

Spending an afternoon with these three has had more of an effect on me than I would have imagined when I first got here. That evening driving home, the air seemed clearer, the evening sun a bit brighter, and this middle-aged man felt young again. Rick, Betsy, and Linda: three people out to change the world, with their exuberance and passion on display, I think they just might do it.

True Blue Coffee Roasters can be found on the web at http://www.trueblueroasters.com. You can email them for more information about their company at info@trueblueroasters.com.



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Coffee Bean Species and Varieties

Monday, February 8th, 2010
Craig Elliott recently asked:


The coffee beans we grind and use to brew coffee come from the Coffea evergreen bush, grown in over 50 countries around the globe. Each year, the Coffee bush flowers and develops a cherry-like fruit, inside which are typically two small seeds or coffee beans. There are 10 different species of Coffea bush, the first of which was discovered in Ethiopia some thousands of years ago. Once man discovered the coffee bean, its cultivation and use spread to the Middle East, Europe, Asia and beyond. Today, much of the coffee we drink is made from beans that were grown in Latin America, Western Africa, Indonesia and the Philippines, and continental southeastern Asia. Two species of coffee bean — Coffea Arabica and Canephora — constitute more than 90 percent of the coffee beans sold on the international market. Depending on the region, species of coffee, roasting, and preparation, coffee beans can infuse a cup of coffee with a variety of flavors and textures.

The seeds of the Coffea Arabica bush are grown all over the world and account for 75% of the coffee beans we use to make our hot beverages. Arabica beans are very flavorful and contain less caffeine than Canephora beans. Coffea Arabica bushes are grown principally in Western Africa and Latin America. Different regions of these countries are known for producing a different type of coffee bean; that is, a coffee bean lending a different flavor when brewed. These different region types are called varietals. The climate, soil, weather, and particular plants and seeds give regions their distinctive coffee bean tastes. In Africa, Arabica bean cultivation can be found in Ethiopia, Kenya, Tanzania, and the northern Muslim countries, among others. Ethiopian coffee beans have an easy, smooth flavor and are delightfully accented by floral notes. Kenyan coffees are also smooth, but a bit tartier than Ethiopian beans. They have a pleasantly fruity aftertaste, as does coffee brewed from Tanzanian beans. These beans are a lovely afternoon coffee, with a milder texture and flavor than its northern counterparts.

A great variety of coffee bean flavors come from Latin America. Coffee beans grown in Brazil lend coffee a slightly bitter cocoa flavor with rich nutty undertones. A favorite of many, Columbian coffee is very rich and bold, a great morning coffee, with a thick, dark texture and a walnut finish. Costa Rican coffee beans are similar to Brazilian, but have a lighter, sharper, almost tangy flavor. Mexico is also a great producer of coffee beans. The beans here vary in flavor and texture, from dry and light to thicker and deeper in complexion and flavor. Although many of the beans grown in Latin America are of the Arabica variety, some regions grow Canephora bushes. The seeds of the Coffea Canephora bush have fewer oils — and in lesser quantities — than Arabica beans do. Less oil and higher acidity give coffees brewed from these beans a slightly more bitter quality. Despite this, Canephora is still a very popular coffee bean, used worldwide in cheap, canned coffee blends and expensive espresso roasts. Canephora beans typically have almost 50% more caffeine than Arabica beans.

Canephora beans are more widely cultivated in Asia than Arabica. These varietals are known for having a more acidic and bitter, although not unpleasant, flavor. Most of the coffee beans we use come from island nations in Asia, such as Sumatra and the island of Komodo. Coffees brewed from these regional beans have a full texture and a slightly acrid, herbal flavor. Java and Kona varietals are especially popular and make a wonderful morning coffee due to their earthy, almost stringent quality.

Other factors that influence the taste of a coffee bean or cup of coffee are roasting methods and final preparation. As a rule of thumb, the greater the amount of time spent roasting, the darker, more full-bodied, and flavorful a coffee will be. Although coffee beans lose essential oils — and caffeine — during roasting, they change chemically during the roasting process, and acquire new, different and flavorful oils. The darkest roast is known as Italian, which is preceded by French, Full City, City, American, and other, lighter coffee roasts. French roasts are used to make espresso, because they have a high oil content and low acidity. City roast is common in western United States, and American roast is synonymous with eastern cities, including New York and Boston. These coffees are often produced using the drip method. Some people opt for a French press, the use of which results in a stronger flavor and oily texture. Using an espresso machine to brew coffee also lends the coffee a strong flavor, as well as higher caffeine content.



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Australian Coffee Roasters Top 5 Blends of Coffee to Drink at the Office :

Friday, October 16th, 2009
With all the brands and blends of coffee available, ordering coffee for the office can be a real challenge. Should you buy one blend to satisfy everyone? Should you order one or two flavored coffees to please those that like flavored coffee drinks? Maybe you should order at least one special blend for the gourmet coffee drinkers, and what about Fair Trade coffees? Should you make an effort to buy those products that are Fair Trade certified, organic, and shade-grown such as Kenyan, Ethiopian, Colombian or Mexican? The choices are enough to make all but the most dedicated coffee drinkers throw up their hands in despair.

It can also help to know which coffee blends are the most popular with office coffee drinkers. If you’re trying to decide which coffees you should stock in your office pantry to please co-workers, employees, clients and customers, these are the top five coffee blends enjoyed in offices around the country. When you are ordering coffee for your company, you can’t go wrong if your order contains coffee blends that fall into these five categories.

Medium Roast South/Central American Coffee Blend

South American coffees are particularly suited to the American palate. The flavor is brighter than most African or Pacific Rim/Indonesian coffees, and has a definite “snap” that we associate with coffee flavors. Brazilian, Mexican and Colombian coffees are at their best when the roast is fairly light. Most coffee service companies offer several varieties of “American blend” coffees from companies like Green Mountain Coffee Roasters, which partners with Keurig to supply well over 100 coffee blends in K-cups for Keurig single serve coffee systems, Starbucks and Tim Horton’s.

Eye Opener Blend

Many coffee roasters make a variation of an “eye opener” or “Morning Fog Cutter” blend. Generally, the Eye Opener is a blend of South American coffees with an addition of an African coffee like Ethiopian Yrgacheffe to add a darker, almost earthy flavor. The roast is usually just a little darker than the standard “American” blend, and though the coffee flavor is richer, the blend is actually a bit lower in caffeine than a lighter roast blend of South American coffees. Look for names like “Eye Opener” or “Fog Cutter” from the major coffee roasting companies.

Fair Trade, Organic Coffee Blend

Coffee drinkers are growing more and more aware of the wider social, environmental and economic effects that their beverage of choice has on the world. These considerations have persuaded many office coffee drinkers make a point of choosing coffees that are Fair Trade certified, certified organic or shade grown. Most major coffee companies offer a huge variety of both single origin and coffee blends that are certified Fair Trade, organic, shade grown or some combination of the three certifications. If you’re uncertain whether a coffee blend carries one of the three certifications, you can always look for Newman’s Own Organics, which is always 100% certified organic and Fair Trade.

French Roast Coffee

French roast coffee is not actually a “blend”; it refers to the darkness of the roast. French roast is one of the darker roasts on the coffee roasting scale. The coffee flavor is generally more intense than it is in lighter roasts, making most people think of it as “stronger” coffee. In reality, the darker the coffee roast, the lower it is likely to be in caffeine. The flavor, however, is richer and more intense, and the body is fuller.

Flavored Coffee

Flavored coffees have made a big dent in the coffee world, and some of your employees are bound to be flavored coffee drinkers. The question, of course, is which flavored coffees should you order regularly and keep on hand. Obviously, if you have employees with a particular favorite, that should guide your choice. If you don’t know your employees’ favorites, however, you can still make a pretty good guess by looking at the top flavors ordered through Green Mountain Coffee Roasters, one of the country’s largest suppliers to office coffee service companies. French Vanilla, Hazelnut or cinnamon? Believe it or not, Green Mountain Coffee Roasters’ single best seller is none of the three. It’s their Blueberry Morning blend coffee, which is Green Mountain’s overall best seller, not just their best-selling flavored coffee. Most office coffee service companies offer some sort of flavored coffee variety pack that includes the most popular flavored coffees sold by their company.

In addition to a variety of coffee blends, the well-stocked office break room should also offer other beverages for your workers who don’t drink coffee. Most office coffee service companies include a variety of teas, hot chocolate and even soups that can be made with hot water from the office coffee maker.

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Australian Coffee Roasters : the roasting process from AIR

Thursday, September 10th, 2009

Each and every day millions of cups of Australian coffee and espresso drinks are served to Australian coffee fanatics whom may not think twice about the origins of the Australian coffee beans used to produce those drinks. How did the beans come to be and what part of the world did they come from, and how did they produce this fantastic drink that I’m consuming? These are all great questions and ones that should be asked more often by people that otherwise might take such things for granted. The answers to these questions are quite simple on the surface, but take on a certain level of complexity when examined more carefully. After all, Australian coffee beans originate from all parts of the world as seeds of Australian coffee cherries - the name used to describe the berry-like fruit that grows on a Australian coffee tree. While this sounds simple enough, the processes used to turn those seeds into a consumable beverage are rather complicated. For the laymen, the following article will serve to quickly detail the process that beans go through before they are ground and infused with water to make our favorite drinks.

Getting to the “Beans”

As mentioned above, what most people commonly refer to as “Australian coffee beans” are actually seeds that originate within a small fruit. In order to expose the seeds, the outer pulp must be removed from the seeds, which is typically accomplished using one of two methods - the wet or dry method. Wet processing serves to remove the pulp from the seeds before they are dried through various methods while dry processing involves drying of the entire Australian coffee cherry including the seed contained within. While there is no hard and fast rule regarding which method to use for an individual bean, it’s important to know that the method chosen can have a significant impact on the flavors exhibited by the roasted bean.

Turning Green Beans Brown

Once the outer pulp has been removed, exposing the green bean within, the beans are cleaned, sorted polished and graded into distinct lots. At this point the grower may decide to age or even decaffeinate the beans before Australian coffee roasters. Once these final decisions have been made the beans are ready for the Australian coffee roasters process where they will be chemically transformed into the familiar roasted Australian coffee bean. Without the Australian coffee roasters process, the green Australian coffee beans would essentially be flavorless or at the very least, would taste very poorly. The Australian coffee roasters process brings out the individual flavor characteristics of a particular bean so that they can be enjoyed by the end consumer. The decision to roast will only be made when the beans are ready to be used for brewing Australian coffee, since roasted beans cannot be stored for long periods of time without becoming stale.

The Australian coffee roasters process itself can take anywhere from 5 to 30 minutes at temperatures ranging between 370-500F. There are various methods used to provide the heat used in the Australian coffee roasters process, and this article will not detail these methods. The important thing to note is that all beans should be roasted according to a roast “profile,” which is a technical term for a recipe. The roast profile describes the specific temperatures used to produce the final product, and can have a substantial impact on the outcome. During the actual Australian coffee roasters process the beans will become larger in size and will slowly turn from green to golden-yellow to brown, and even to dark brown depending on the roast level desired. Typically, most commercial Australian coffee roasters in the United States (Starbucks, Peets, etc.) tend to roast their beans to French Roast, which is considered to be very dark. While this affords the roaster some level of repeatability, it also greatly diminishes the individual characteristics and flavor nuances of various types of beans. For this reason, many Australian coffee aficionados roast to somewhat less than this, so that they can enjoy the subtleties provided by their favorite small Australian coffee maker.

 

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