Coffee issues and topics: We can’t find a good name for this meta-category of articles about the coffee trade, the science of coffee, issues of coffee evalutation and taste. It’s the best we can do…
Many go to the Specialty Coffee
Specialty coffee was a term devised to mean higher levels of green coffee quality than average "industrial coffee" or "commercial coffee". At this point, the term is of limited use, since every multi-national coffee broker More Convention, many who can afford it. Here are some notes from one such person! My 2022 Coffee Expo Experience
A video tour of Continental Terminals Annex warehouse who house the majority of our green coffee
Green coffee refers to the processed seed of the coffee tree fruit. Coffee is a flowering shrub that produces fruit. The seeds of the fruit are processed, roasted, ground and prepared as an infusion.: Coffee More We mention “the Annex” in our online materials, but
Dan and Tom sat down with Pedro and Leo from Medellin, ColombiaColombian coffee is highly marketed and widely available in the US. They have been largely successful at equating the name Colombian Coffee with "Good" Coffee. This is half-true. Colombian can be very balanced, with good More to talk all about coffee sourcing. For our 30th Podcast, Pedro and Leo
Tasting incoming ColombiaColombian coffee is highly marketed and widely available in the US. They have been largely successful at equating the name Colombian Coffee with "Good" Coffee. This is half-true. Colombian can be very balanced, with good More lots from Narino, Buesaco and Inza regions. And Talking… and talking … and …. Long: That’s the first word to describe this
Some slightly bitter
Bitterness is one of 5 basic tastes: Sour, Sweet, Salty, Bitter and Umami (savory flavors). There are many types of bitterness, hence not one avenue to tracking down its source. Bitterness as a positive quality More reflections on the values of the Specialty CoffeeSpecialty coffee was a term devised to mean higher levels of green coffee quality than average "industrial coffee" or "commercial coffee". At this point, the term is of limited use, since every multi-national coffee broker More Association, with a touch of unpleasant acidity
Acidity is a positive flavor attribute in coffee, also referred to as brightness or liveliness. It adds a brilliance to the cup, whereas low acid coffees can seem flat. Acidity can sound unattractive. People may More and a tainted defectIn coffee, a defect refers to specific preparation problems with the green coffee, or a flavor problem found in the cupping process. Bad seeds in the green coffee sample are termed defects, and scored against More note in the
A recent Specialty CoffeeSpecialty coffee was a term devised to mean higher levels of green coffee quality than average "industrial coffee" or "commercial coffee". At this point, the term is of limited use, since every multi-national coffee broker More Association newsletter article offers an updated picture of the turmoil for Zimbabwe’s coffee trade I remember when I started buying green
An in depth discussion of the decaffeination process and how it affects green coffeeGreen coffee refers to the processed seed of the coffee tree fruit. Coffee is a flowering shrub that produces fruit. The seeds of the fruit are processed, roasted, ground and prepared as an infusion.: Coffee More. This podcast episode is a recording of a Zoom discussion Tom
A side-by-side video guide to the color changes we see roasting decaf coffee versus non-decaf. If you want to challenge your ability to roast coffee,
On coffee brewing
The process of making an infusion of water and roasted, ground coffee. In the most basic sense, hot water is added to coffee ground to produce a drink. Some brewing methods (espresso, turkish coffee) produce More, coffee filters and coffee products. And why (maybe) the old internet was better. When I started Sweet Maria’s I would look into
If you’re struggling to identify the sound of first crackFirst crack in one of two distinct heat-induced pyrolytic reactions in coffee. It is distinguished by a cracking or popping sound in the coffee, and occurs between 390 and 410 degrees Fahrenheit in most coffee More and second crackAfter First Crack, a roast reaction around 440 to 450 degrees that is distinguished by a snapping sound. Second Crack is the second audible clue the roaster-operator receives about the degree-of-roast, following First Crack. Whereas More when roasting coffee, read on… I remember many years ago writing a
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