Coffee 101
Coffee beans are the fruit of the coffee bush. Since all the fruit (called "cherries") is not harvested at once and since every year brings new conditions of rain, soil, bugs, etc., to the growing regions, it is quite a task to deliver a consistent taste to you day after day, year after year.But that is the task of the Roastmaster, whose trade involves experience, art, and science. All of the Roastmaster's talent can be erased by improper brewing. A pofessional coffee services preserves the full effect and pleasure of coffee for the consumer. Some ways this is done include:
- packing coffee in individual pre-measured serving sizes
- flushing the oxygen away from the coffee and covering the coffee in the pack with nitrogen
- only roasting as much as needed for a short period of time (versus mega-roasts with attendant warehouse storage for months)
- using stainless steel brewers (cheaper plastic and aluminum brewers impart undesirable tastes to coffee.)
- brewing in small batches or by the cup, so the coffee is used before its own heat degrades its aroma and flavor
- using clean equipment
- using clean water at the correct temperature
- controlling the brewing time to prevent the release of bitter acids from the grounds
