· In producing countries, coffees have long since been graded by size, with terms like “AA”, “Supremo”, and “Superior” used to classify the largest beans. Uniform size is key for coffee roasters, as roasting beans of different sizes will lead to an uneven roast and poor or imbalanced flavours in the cup.
· Green coffee also varies from origin to origin, and even within the same country or growing region if it is of a different variety or if a different processing method is used. This means that a coffee roaster must consider several different factors when roasting each new batch, including moisture levels and bean density.
· When we grind finer, we apply more cuts to the beans, and force them through a smaller gap, and both effects tend to increase the production of fines. The cellular structure of roasted coffee seen under an electron microscope. The cells are about 40 microns in diameter. Credit: Rebeckah Burke, University of Rochester.
· Commercial coffee roasters will choose machines based on a number of factors, but in a coffee shop setting, it is a different challenge altogether. There is a whole range of machines out there to choose from, each with their own styles, functions, and features. As such, finding the right roaster for your coffee shop is a challenge.
· Between 2011 and 2015, Saša Šestić visited more than 200 coffee farms around the world and cupped hundreds of different lots. However, after realising that there were so many inconsistencies between coffees which had been processed using the same method, he looked to the wine industry to find a solution.
· Coffee origins are a secret.Some people claim that goatherds discovered the first wild coffee plants! But there’s still so much we can learn about the beans that wake us up every morning. When I worked as a barista, many customers told me fun facts about coffee. Here are seven of my favorites. 1. People used to eat coffee beans.
· Vietnamese coffee is also renowned for having a very thick and dense mouthfeel. While there is some truth to this, Vietnamese street coffee in particular is often brewed with additives. Many street coffee vendors add starches such as corn, soy bean powder, and even more butter to thicken the brew.
· The difference between cacao and cocoa. The short answer to cacao vs. cocoa is there’s no authority standard for what makes “cacao” unique about “cocoa” and the names are once in a while utilized conversely. There is just one kind of plant, and it very well may be called by one or the other name, so in case you’re looking for beans …
· What are roasted coffee beans? Roasted coffee is the state of the coffee beans used to make the popular beverage known as coffee. After the beans are roasted, they are ground and water is poured over them to draw the flavor from the beans. There are different grinds used for various coffee makers and a variety of popular brewing methods…
· Move over Starbucks, there’s better coffee in Boston. While this city may have earned the nickname “Beantown” thanks to Boston baked beans, it’s the coffee beans that keep us coming back for more. Whether you’re in the mood for a craft coffee or a delicious pastry to-go, these are the best Boston coffee shops to start your day off right.