How do we distinguish the grades of coffee? Grade 1: Specialty Grade Coffee Beans Processed green beans contain no more than 5 full defects in 300 grams of coffee. Sorted with a maximum of 5% above and 5% below specified screen size or range of screen size and have one or more distinctive attribute in […]
Asian Palm Civet (aka toddy cats) eats the ripe fleshy pulp coffee berries which are then passed through their digestive tract. Fermentation occurs in which the civet’s proteolytic enzymes seep into the beans, giving the beans a unique aroma and after taste.
What is the difference between Arabica and Robusta Coffee? Arabica coffee tree grows on high land (more than 1000m above sea level). Arabica beans are softer taste in taste with a tinge of fruity berry sweetness. Their acidity is higher, with that winey taste that characterizes coffee with excellent acidity. The caffeine is 40% to […]
Methods of brewing your coffee Pour-over coffee, or simply ground coffee Water temperature for all brewing of coffee is 91°C (195°F) to 96°C (205°F). Remove boiling water from heat, and allow it to cool slightly, between 10 seconds and 45 seconds. You will need about 135ml to 150ml for one cup you want to make. […]
Tips to brew a good cup of coffee The quality of water plays an important role in brewing coffee. It is best to use mineral water to brew your coffee. Never use distilled water as the absence of some minerals can cause very sharp bitter taste. The ideal water temperature for brewing coffee is 91°C […]
Types of coffee grind: Extra Coarse Grind suitable for cold brewing method. Course grind suitable for french press, plunger pot, vacuum coffee pot method. Medium course suitable for pour-over style glass container coffeemaker, Drip or Chemex method. Medium fine grind (in between kosher salt and table salt) suitable for Vacuum Pot Brewing / Siphon. Fine […]