All About Coffee
- Specialty coffee, by definition, contains no defects and has a distinctive flavor in the cup.
- In America, we consume over 300 million cups of coffee everyday.
- In 2006, 16% of adult Americans drank a cup of coffee daily, while 63% were occasional consumers.
- Coffee bean size depends on the growing and weather conditions in a specific country, but we estimate that one pound of roasted coffee contains nearly four thousand individual beans.
Facts About Coffee
Coffee Growing Regions & Conditions
- Coffee grows between a nearly 100-mile belt bound by the Tropic of Cancer and the Tropic of Capricorn.
- Coffee trees require tropical, mountainous conditions, an abundant amount of rainfall, shade, and freedom from heavy frost or extended dry seasons.
Robusta vs. Arabica Coffee Beans
- Arabica beans require cool climates with rich soil to resist diseases.
- Robusta beans are tougher and less subject to disease.
- The quality of robusta beans is far inferior to that of arabica beans.
- Robusta beans have a significantly higher caffeine level than arabica beans.
- We use only the highest quality arabica beans, which grow between 2000-6000 feet in elevation.
From the Tree to the Green Bean
- Coffee beans grow as cherries on a tree.
- Inside each cherry exists two green coffee beans (with the exception of Peaberry beans, in which only one green bean exists).
- Harvesting coffee is very labor intensive as only the ripe cherries are hand-picked. Thus multiple trips through the same crop is necessary.
- The quality of the best coffee beans is dependent on three main factors: the soil, the genetics of the coffee tree, and the microclimate, which includes daily temperature fluctuations, altitude, and the amount of rainfall and sunlight.
- Coffee beans are covered by a silver skin, parchment, fleshy fruit pulp, and finally the outer skin.
- Once harvested, the beans are processed using one of two methods: the Wet or Dry Methods.
- The Wet Method of processing involves mechanically removing the cherry's outer pulp and soaking the beans in large vats of water.
- This fermentation process helps gives the coffees their characteristic flavors.
- After fermentation, the beans are thouroughly rinsed in clean water, drained, and finally dried either by direct sunlight or low-temperature mechanical dryers.
- Machines remove the parchment and silver skin layers from the beans, and the beans are then sorted and graded for quality levels.
- The Dry Method involves placing the coffee cherries in direct sunlight for two weeks or more.
- The beans are manually raked several times a day to facilitate even drying.
- When dry, the beans are separated from the outer skin, fruit pulp, and parchment using a hulling machine, and they are then sorted and graded.
The Roasting Process
- The roasting process involves applying heat to green coffee beans which are otherwise flavorless.
- The heating of the beans releases hundreds of flavor compounds including sugars, proteins, oils, and minerals.
- Careful control over this process results in the most desirable flavors from each coffee varietal.
- Each coffee varietal reacts differently in the roaster because of both the growing conditions and the process through which it is harvested.
- Once the roasting process begins, there are multiple stages to make note of. The first is around 212 degrees Fahrenheit. At this point, sugars in the beans begin to carmelize and the beans begin to lose their moisture. The beans turn from a green color to a pale-yellow color. At around 300 degrees Fahrenheit, the beans begins to grow as the water releases. Once the beans reach around 400 degrees Fahrenheit, then the fun begins. A series of chemical reactions occur as you can begin to hear "cracks" from the beans. This process known as pyrolysis occurs as the bean fibers open up and expand from the heat. On a Viennese or French roast, you reach a second crack around 450 degrees, where the oils begin to appear on the beans.
- As a result of the roasting process, any remaining silver skin from the green beans discharges as a by-product known as chaff.
- Once the beans reach the desired temperature, the beans are momentarily quenched with water, air-cooled, or a combination of both to dissipate the heat.
WHICH COFFEE IS BEST FOR YOU?
- Now it is time to determine the type of beans that best fit your taste profile. With a few exceptions, we have three types of roast colors: Medium, Viennese, and French. Our medium roast resembles a cinnamon color and generally has a sharp, acidic finish in the cup. The Viennese roast is a shade darker, with the oils just beginning to appear on the beans. It is less acidic and more full-bodied than the medium roast. Our French roast coffees have a rich, full-bodied finish to the cup. Most of our coffee production involves dark-roasted beans. Please browse through our coffees and see which ones fit your desired taste profile.
Caffeine Content & Decaffeination Process
- An arabica coffee bean contains anywhere between 1% to 2.5% caffeine by volume.
- Caffeine is a natural component of coffee beans, thus it is difficult to remove all of the caffeine.
- At least 97% of the caffeine must be removed to qualify as decaffeinated in the United States.
- We use multiple decaffeination processes for our beans so please do not hesitate to e-mail us questions as to which process was used on a particular varietal.
- There are two processes in which caffeine is pulled from the beans: the Direct Process, and the Indirect Process.
- In the direct process, beans are steamed and / or soaked in water. A decaffeinating agent is then mixed directly with the beans to remove the caffeine. Then the beans are soaked and dried to remove the decaffeinating agent.
- In the indirect process, water is mixed with steamed beans to draw out the caffeine. The caffeinated water is separated from the beans and a decaffeinating agent is added to the water to remove the caffeine. Later, the decaffeinated water is reintroduced to the beans to restore any flavor lost in the initial rinsing.
- The ethyl acetate method is one option for the direct process of decaffeination. Ethyl Acetate is a subtance that occurs naturally in fruits. It is added to the water in which the beans are soaking or to the beans which have been steamed. Caffeine from the beans is drawn out and dissolves into the ethyl acetate. The ethyl acetate-caffeine solution is drained from the beans and any residual amounts of ethyl acetate are removed from the beans by heating and evaporation.
- The Methylene Chloride process can be used for either the indirect method or indirect method.
- In the direct methyline chloride process, beans are placed in a rotating drum and softened by steam. They are then repeatedly rinsed for close to ten hours with methylene chloride which removes the caffeine from the beans. The solution is drained away and the beans are steamed for a second time for eight to twelve hours so the remaining solvent can evaporate.
- In the indirect methylene chloride process, the beans are soaked for several hours in a water/coffee solution at a near boiling temperature. Gradually the solution draws out the caffeine. The caffeine and water mixture is treated with methylene chloride, which absorbs the caffeine. The mixture is heated to evaporate the solvent and caffeine. Then the mixture is reunited with the beans, allowing them to regain most of the oils and flavors.
- The FDA allows a maximum level of ten parts per million of methylene chloride in coffee beans, however, most decaffeinated coffees contain less than 0.1 parts per million.
- Two non-chemical alternatives to decaffeinating coffee beans are available. One is the Swiss Water Process, and the other is the Mountain Water Decaf Process (which we call the Royal Select Method). In both cases, the green coffee beans are soaked in large vats of water during which the caffeine and flavors release from the beans. This caffeinated, coffee-flavored water solution is then run through a special filter that pulls the caffeine from the water. Once this process is finished, the caffeine-free, flavor-charged water is reintroduced to the beans, restoring any flavor lost in the initial phase. We truly believe that the Mountain Water Decaf process (or the Royal Select Method) of decaffeinating coffee beans is the number one method for quality and flavor of decaffeinated coffee. With the Mountain Water decafs, our importer has total control on which coffees they send to the processing plants, thus the resulting decaffeinated coffees we receive are the best we can get our hands on. We hope you will try our Royal Select decafs. You will understand why everyone says they do not taste like decaf. To learn more about these processes, please visit http://www.descamex.com/descamexi.html and http://www.swisswater.com.
Brewing & Storing Coffee
BREWING THE PERFECT CUP OF COFFEE
- In order to brew the perfect cup, multiple factors come into play: freshness of coffee, fineness of grind and the ratio of coffee to water used.
- In order to achieve a stonger cup of coffee, one needs to either use more coffee or use a finer grind.
- An espresso grind needs to be very fine since the espresso shot only takes about 22-28 seconds. We recommend grind #4 for espresso machines.
- For drip coffee machines or cone filters, you need the grind fine, but not too fine, in order to extract the right amount of flavor. We recommend grind #5 for drip coffee.
- For a French press, you need a much coarser grind since you need to let the coffee seep for several minutes, depending on desired strength. We suggest grind #7 for French press.
STORING COFFEE THE CORRECT WAY
- Oxygen is the enemy of coffee freshness. The best way to store coffee is in a cool, dry place, preferably at room temperature, but not in the freezer or refrigerator. Moisture and odors from the refrigerator may seep into the coffee affecting its strength and flavor. We suggest storing coffee as whole beans in air-tight containers, and if possible, grind as you need it, to obtain maximum freshness and flavor. You should only order a maximum of two to three weeks supply to get the best out of your coffee. Although our coffee ships in vacuum-sealed bags, we still suggest you do not order for more than a two to three weeks' supply.
References
"Backgrounder: What's Special About Specialty Coffee." Retrieved 12 July, 2007, from Specialty Coffee Association of America Web site: http://www.scaa.org/pdfs/Press-What-is-Specialty-Coffee.pdf.
"Specialty Coffee Retail in the USA 2006." Retrieved 12 July, 2007, from Specialty Coffee Association of America Web site: http://www.scaa.org/pdfs/news/specialtycoffeeretail.pdf.
"Specialty Coffee: Roasting, Grinding, And Packaging." Retrieved 12 July, 2007, from Specialty Coffee Association of America Web site: http://slk020.liberty3.net/SCAA/blobs/
cfiles/2005%5C02%5Croastinggrindingandpackaging.pdf.
- Special thanks to Royal Coffee for source country images and verbal information about first-hand experiences at coffee farms and processing plants.
