Monthly Archives: August 2020
How would you describe a cup of coffee? Sweet, bitter, or perhaps…chocolatey? But why does coffee taste the way it does and what makes the difference between a decent cup of coffee and a perfect one?
Read on to find out 9 of the most important factors that influence coffee taste and its quality.
1. Growing Conditions
Posted: August 12, 2020Categories: The Bean
The word “organic” has taken over the world by storm with most grocery stores offering organic versions of your favourite food, and the same goes with organic coffee. What’s the difference between organic and regular coffee? Does it taste different and is the heftier price tag worth it? We find out.
What makes coffee organic?[caption id="attachment_8812" align="alignnone" width="2560"] For coffee to be certified organic, it must be produced under strict conditions and guidelines. Photo from Miryam León.[/caption] Coffee is one of the most widely produced and traded commodities in the world, and meeting that demand isn’t an easy task. As coffee consumption increased globally, farming methods evolved to maximise production, even if it was at the expense of human health and the environment. But over the years, things have changed as the consequences of chemical farming surfaced. Today, organic coffee is more prominent than ever, and obtaining an organic certification isn’t as simple as we think. The first step is ensuring that the coffee farm abstains from using any form of chemical pesticides, herbicides, inorganic fertilisers or additives. Then, the coffee processing plant that handles the coffee before it is packaged must have its own organic system. This includes the exporter, importer, and coffee roaster. Essentially, each player of the supply chain has to be certified organic.
Is there a difference in taste?For most coffee drinkers, taste is the most important factor in deciding whether a cup of coffee is good. Here’s a surprising fact: an organic certification has little to no correlation with the taste qu
Posted: August 05, 2020Categories: Coffee 101
For most of us, coffee is fundamental to starting the day on a good note. Some prefer it with a strong caffeine kick, whereas others prefer a milder, decaffeinated version.
We already know how various elements such as grind size and the coffee’s roasting date can affect the flavour and perceived “strength” of a coffee. In this article, we explore how different types of brewing methods affect caffeine extraction.
The Science Behind It
First things first, what is caffeine and how is it produced? Caffeine is a natural stimulant that is most commonly found in coffee beans, tea leaves, and cocoa plants. These plants produce caffeine as a natural pesticide – that is why coffee beans that are grown in higher altitudes have lower caffeine content.
The roasting process doesn’t affect a bean’s caffeine content; however, its density decreases as it is being roasted. Beans that are roasted longer are less dense and lighter in mass. This means for the same weight of coffee grounds, more coffee grounds are used for dark roasts than light roasts. This is why dark roasts tend to taste richer and toastier.
French Press – 80 to 100 milligrams