Coffee knowledge
Chosing Green Coffee |
The Fine Art Of Roasting |
|
 |
 |
|
There are three main grades of coffees available in the market: Robusta, hard coffee, and high-grown milds. Robusta is a species of coffee grown at low altitudes. It is a sturdier, more disease resistant coffee than Arabica; however, the flavor is usually bland and lacks the complexity and of Arabica. Robusta is commonly known as commercial grade. Hard coffees are arabica species grown at lower altitudes, mainly in Brazil. These coffees, known as Brazils to the coffee trade, contribute to the largely to the lower quality commercial grade coffees packaged for use in grocery stores and restaurants. Though Brazilian coffee contributes to this category, many Brazilian coffees fall into the third category, high-grown milds. Milds or high-grown milds makeup are the finest arabica coffees available. Care is taken at every stage of the growing, harvesting and processing of the green beans. It is from this category that Christian Andre chooses its green coffee.
Throughout the world there are approximately eighty coffee producing countries. Within each country there are numerous farms, plantations, and regions with distinct coffees. So how do we choose a green coffee? To start with we have developed relationships with green coffee suppliers who know the flavor profiles of coffees that are suited to Christian Andre Coffee. This helps to narrow the broad range of coffees. We then will take 5 to 10 coffees of one origin and cup them, if any of them have the flavor profile that we are looking for, they will make it to the final selection process. Next the coffees are roasted to various degrees (time and temperature) and tasted as single origin coffees or blended (if they will be used for a blend) to ensure that all the coffees in a blend will complement each other. The final decision involves assessing the availability and consistency from the particular plantation or region where the coffee is grown, ensuring a continued supply for our customers. Coffee is the first and last thing that most people have at a restaurant, so what impression do you want them to leave with? |
|
|
Brewing Tips |
||
 |
||
Proper brewing is essential to creating a satisfying cup of coffee. Here are four tips to ensure quality brewing. Water Coffee is 98% water, so great tasting water is an essential part of great tasting coffee. You may need a water filter or other water treatment equipment to purify your water. You may consider using bottled water as well.Coffee Freshness It is best to purchase your coffee whole bean and grind just before brewing. Roasted whole bean coffee will remain fresh for about two weeks if handled properly. Keep it sealed in an airtight container (the zip seal from Christian Andre Coffee is perfect) and protect the coffee from heat and moisture. Grind Coffee that is ground too finely will result in over-extraction and bitterness, coffee too coarsely ground will be under-extracted and lack the full flavor potential. For a cone shaped filter the grind should be like fine sand, not powdery. For flat bottom filters just slightly more coarse than cone is great. For a French Press, use a coarse grind, similar to that used in a percolator.. Recommended Brewing Ratio The incorrect ratio of water to ground coffee will result in coffee brewed too weak or too strong. We recommend two tablespoons of ground coffee for every 8 ounces of water for a full flavored extraction. |
||
Tasting Terms |
|
 |
|
AcidityAcidity is an important characteristic that is often misunderstood. It is used to describe the bright, sharp or vibrant quality that an individuals senses on the back sides of the tongue. Neither acidic nor sour, an acidy coffee is bright and brisk. BodyBody is the sensation of heaviness, thickness, richness or viscosity perceived by the tongue. Body is a perception of mouth-feel, not a measurable element, yet can be confirmed by an experienced cupper. A good example of body would be the feeling of whole milk as compared to water. Typically, Indonesian coffees will have a fuller body whereas Central American coffees have a lighter body. AromaAroma is a major part of our sense of flavor, without it, it would be impossible to describe the subtle nuances such as winy or floral. Professional cuppers often say some characteristics are more evident in the aroma than the taste. ComplexityComplexity is defined as the coexistence of certain characteristics such as full body and high acidity or acidity and sweetness which would normally not be present in a single origin coffee. Quality roasters create blends for this purpose (not to save money or disguise poor quality). FlavorFlavor is the overall perception that the taster perceives in the coffee. Acidity, body, aroma and complexity are all components of flavor. The following terms are used to describe aspects of coffee:
|
