Good Moring Coffee Lovers,
Our Brown and Jenkins' coffee blog has taken you on a tour of coffee regions and a review of some of the labels and processes that are associated with coffee beans and coffee characteristics. Since we just reviewed the wet and dry processing of coffee beans, also called washed and unwashed methods, today we will take a look at a significant difference that results from the two methods: acidity.
When we talk about the acidity of coffee, that's not a bad thing like with a food being too acidic. Instead, we are talking about a dry and bright sensation that you feel on your tongue when drinking coffee.
The Indonesian Celebes Kalossi has a low acidity while East Africa and Central American coffees are appreciated for their acidity. Washed or wet processed coffee beans tend to have a higher acidity than unwashed or dry processed coffee beans. The acidity can be correlated with high altitudes and the richness of volcanic soil. The Kenya AA coffee is appreciated for its acidity that is partially a result of the volcanic soil.
Obviously, there is more to that cup of coffee you are drinking than meets the eye, but just enough to please the palate. Many of you are locals, or tourists, who actually visitour Vermont coffee roasting facility. Other order coffee online, but never actually step foot in our establishment. Either way, I hope you are enjoying learning about the coffee crop to cup process. More importantly, I hope you love the taste of the coffee in your cup.
Until our next cup,
Sandy Riggen
Friday, July 30, 2010
Tuesday, July 27, 2010
Coffee Processing: Wet Process Coffee and Characteristics
Good Morning Coffee Lovers,
If you were lucky enough to receive a coffee gift basket for Father's Day, Mother's Day or maybe a birthday, you probably enjoyed the fresh brewed coffee without giving a lot of thought to the process behind transforming those coffee beans into a great tasting beverage. Yet, the way that coffee beans are processed has a large impact on the taste of the coffee in your cup. Since we discussed the dry processing method in the last blog, today we will look at the wet processing method of coffee beans.
The Wet Processing of Coffee
The wet processing method is also referred to as the washed coffee bean method. When coffee is processed using the wet method a pulping machine is used to take off the skin and pulp of the coffee cherry. This works with a rotating drum that pushes the bean until the pulp comes out. The coffee seeds are kept in tanks for up to three days and then washed to remove traces of pulp.
The remaining pulp is removed either by a fermentation method or a machine processing method. The beans are then dried to remove the outer hull. Coffee beans may be sun dried or machine dried at this point in the process.
Characteristics of Wet Processed Coffee Beans
Wet processed coffee beans tend to be fruitier, brighter and cleaner than dry processed coffee beans. This is often the process used in coffee that has a desirable acidity. The Guatemalan Antigua coffee is wet processed as this method works well in that humid region.
Until our next cup,
Sandy Riggen
If you were lucky enough to receive a coffee gift basket for Father's Day, Mother's Day or maybe a birthday, you probably enjoyed the fresh brewed coffee without giving a lot of thought to the process behind transforming those coffee beans into a great tasting beverage. Yet, the way that coffee beans are processed has a large impact on the taste of the coffee in your cup. Since we discussed the dry processing method in the last blog, today we will look at the wet processing method of coffee beans.
The Wet Processing of Coffee
The wet processing method is also referred to as the washed coffee bean method. When coffee is processed using the wet method a pulping machine is used to take off the skin and pulp of the coffee cherry. This works with a rotating drum that pushes the bean until the pulp comes out. The coffee seeds are kept in tanks for up to three days and then washed to remove traces of pulp.
The remaining pulp is removed either by a fermentation method or a machine processing method. The beans are then dried to remove the outer hull. Coffee beans may be sun dried or machine dried at this point in the process.
Characteristics of Wet Processed Coffee Beans
Wet processed coffee beans tend to be fruitier, brighter and cleaner than dry processed coffee beans. This is often the process used in coffee that has a desirable acidity. The Guatemalan Antigua coffee is wet processed as this method works well in that humid region.
Until our next cup,
Sandy Riggen
Friday, July 23, 2010
Coffee Processing: Dry Process Coffee and Characteristics
Good Morning Coffee Lovers,
Vermont coffee lovers up here in my neck of the Green Mountains like to know where their coffee comes from, what is in it and how it is prepared. As we have recently discussed the coffee characteristics of coffee beans from different regions of the world and the definition of organic coffee, the next two blogs will focus on the treatment or processing of coffee beans. This is the magic step that transforms a coffee cherry into delicious nectar for your daily cup.
It doesn't matter if you walk in off the street or buy coffee online; coffee is either processed using a dry or wet method. The traditional and oldest method of processing coffee beans is the dry processing method. You'll also hear this referred to as the natural or unwashed method of processing coffee beans.
Dry processing of coffee beans
The coffee cherries are first cleaned and sorted either by hand or by floating the beans in water to separate the ripe from the undesirable coffee cherries. Then the dry processing begins. For up to four weeks the coffee cherries are laid out in the sun, and raked or turned by hand to prevent any mildewing. Some plantations machine-dry the beans after they have sat in the sun for a few days. Proper drying is essential. Most Arabica coffees in Brazil and Ethiopia are processed using this method due to the humidity of the regions.
Semi-dry processing of coffee beans
There is also a semi-dried, or wet hulled, process in which a machine is used to remove the outer skin prior to letting the beans sit in the sun to dry.
Characteristics of dry processed coffee beans
Indonesian coffees, Brazilian coffees, Yemen coffees and Ethiopian coffees tend to use the dry method due to the lack of rainfall in the region. This results in coffees with full body, a complexity, and sweetness.
There is no single best method for processing coffee as the method must match the characteristics of the growing regions. Guatemalan coffee beans, for example, are grown in such high humidity that dry processing would leave them fermented and undesirable. Brazilian coffee beans, on the other hand, react well to the dry process and the end result is a sweet and complex tasting coffee.
Until our next cup,
Sandy Riggen
Vermont coffee lovers up here in my neck of the Green Mountains like to know where their coffee comes from, what is in it and how it is prepared. As we have recently discussed the coffee characteristics of coffee beans from different regions of the world and the definition of organic coffee, the next two blogs will focus on the treatment or processing of coffee beans. This is the magic step that transforms a coffee cherry into delicious nectar for your daily cup.
It doesn't matter if you walk in off the street or buy coffee online; coffee is either processed using a dry or wet method. The traditional and oldest method of processing coffee beans is the dry processing method. You'll also hear this referred to as the natural or unwashed method of processing coffee beans.
Dry processing of coffee beans
The coffee cherries are first cleaned and sorted either by hand or by floating the beans in water to separate the ripe from the undesirable coffee cherries. Then the dry processing begins. For up to four weeks the coffee cherries are laid out in the sun, and raked or turned by hand to prevent any mildewing. Some plantations machine-dry the beans after they have sat in the sun for a few days. Proper drying is essential. Most Arabica coffees in Brazil and Ethiopia are processed using this method due to the humidity of the regions.
Semi-dry processing of coffee beans
There is also a semi-dried, or wet hulled, process in which a machine is used to remove the outer skin prior to letting the beans sit in the sun to dry.
Characteristics of dry processed coffee beans
Indonesian coffees, Brazilian coffees, Yemen coffees and Ethiopian coffees tend to use the dry method due to the lack of rainfall in the region. This results in coffees with full body, a complexity, and sweetness.
There is no single best method for processing coffee as the method must match the characteristics of the growing regions. Guatemalan coffee beans, for example, are grown in such high humidity that dry processing would leave them fermented and undesirable. Brazilian coffee beans, on the other hand, react well to the dry process and the end result is a sweet and complex tasting coffee.
Until our next cup,
Sandy Riggen
Tuesday, July 20, 2010
Vermont Coffee and Organic Coffee Beans
Good Morning Coffee Lovers,
This morning I'm enjoying the creamy texture of our Brown and Jenkins Organic Peruvian Coffee.
In the past few years consumer demand has resulted in a slew of new labels for coffees from around the world. Your bag of coffee beans might be labeled bird friendly, shade grown, fair trade certified, rainforest alliance or USDA certified organic. Here in Vermont, we are big on organic, and the organic coffee offerings on our website are reflective of that fact.
What does the organic coffee label really mean?
If a coffee wears the certified organic label it means that:
The growers are committed to conservation of water and soil to help the land
The growers put an emphasis on using renewable resources
No synthetic fertilizers or pesticides are used on the crops
No genetic engineering is used on the crops
No ionizing radiation is used on the crops
The coffee crop is handled and processed separately from traditionally grown coffee beans
Who sets the standard for the organic label?
The USDA set the standard for all organic food in 2000. It is their job to monitor and award the label to various foods. There are three levels of organic labeling: 100% organic, organic and made with organic ingredients. The organic label only requires 95% organic products and the made with organic ingredients label only 70%.
If you buy coffee online and like to know what's in your coffee then organic coffee is a great place to start. These beans create great tasting coffees and you don't have to worry about anything in the cup that you don't know about.
Until our next cup,
Sandy Riggen
This morning I'm enjoying the creamy texture of our Brown and Jenkins Organic Peruvian Coffee.
In the past few years consumer demand has resulted in a slew of new labels for coffees from around the world. Your bag of coffee beans might be labeled bird friendly, shade grown, fair trade certified, rainforest alliance or USDA certified organic. Here in Vermont, we are big on organic, and the organic coffee offerings on our website are reflective of that fact.
What does the organic coffee label really mean?
If a coffee wears the certified organic label it means that:
The growers are committed to conservation of water and soil to help the land
The growers put an emphasis on using renewable resources
No synthetic fertilizers or pesticides are used on the crops
No genetic engineering is used on the crops
No ionizing radiation is used on the crops
The coffee crop is handled and processed separately from traditionally grown coffee beans
Who sets the standard for the organic label?
The USDA set the standard for all organic food in 2000. It is their job to monitor and award the label to various foods. There are three levels of organic labeling: 100% organic, organic and made with organic ingredients. The organic label only requires 95% organic products and the made with organic ingredients label only 70%.
If you buy coffee online and like to know what's in your coffee then organic coffee is a great place to start. These beans create great tasting coffees and you don't have to worry about anything in the cup that you don't know about.
Until our next cup,
Sandy Riggen
Friday, July 16, 2010
Swiss Water Process Method of Decaffeinating Coffee Beans
Good Morning Coffee Lovers,
If you look at the online coffee order sheet on the Brown and Jenkins website you'll find listings for items like the SWP Columbian Supremo and the SWP Kenya AA coffee. If you haven't yet cracked the code, SWP stands for Swiss Water Process and is a method of decaffeinating coffee beans. It's a better process that the traditional method because it avoids the use of chemicals. Here is the difference.
Traditional decaffeination works by soaking coffee beans in a chemical solution like ethyl acetate or methylene chloride. After the beans soak in the solution, and the caffeine has been soaked up by the liquid, the coffee beans are removed. This is usually done up to three times until the desired amount of caffeine is taken out.
The Swiss Water Process method of decaffeination soaks the coffee beans in green coffee bean extract. Somehow, this is enough to remove 99.9% of the caffeine. The process takes 12 hours to complete. It is completely chemical free and a lot more appealing to those folks who are trying to remove caffeine from their diets, or who can't drink caffeine after a certain time of day.
So, if you order coffee online and are wondering what that SWP means- now you know!
Until our next cup,
Sandy Riggen
If you look at the online coffee order sheet on the Brown and Jenkins website you'll find listings for items like the SWP Columbian Supremo and the SWP Kenya AA coffee. If you haven't yet cracked the code, SWP stands for Swiss Water Process and is a method of decaffeinating coffee beans. It's a better process that the traditional method because it avoids the use of chemicals. Here is the difference.
Traditional decaffeination works by soaking coffee beans in a chemical solution like ethyl acetate or methylene chloride. After the beans soak in the solution, and the caffeine has been soaked up by the liquid, the coffee beans are removed. This is usually done up to three times until the desired amount of caffeine is taken out.
The Swiss Water Process method of decaffeination soaks the coffee beans in green coffee bean extract. Somehow, this is enough to remove 99.9% of the caffeine. The process takes 12 hours to complete. It is completely chemical free and a lot more appealing to those folks who are trying to remove caffeine from their diets, or who can't drink caffeine after a certain time of day.
So, if you order coffee online and are wondering what that SWP means- now you know!
Until our next cup,
Sandy Riggen
Tuesday, July 13, 2010
Gourmet Coffee World Tour: Coffee from South America
Good Morning Coffee Lovers,
Today the Vermont gourmet coffee world tour takes off from the Brown and Jenkins' roastery in the Green Mountains for the continent of South America. This continent, and the many diverse countries and coffee growing regions in it, will wrap up our whirlwind tour. Of the many countries in South America, Columbia and Brazil are probably the most famous exporters of coffee beans. South American coffees tend to have a light body, sharp acidity, brightness and a clean finish to them.
Brazilian Coffee Beans
Despite producing almost a third of the world's coffee much of what comes out of Brazil are the lower quality Robusta coffee beans. Conversely, the Brazilian Bourbon Santos is the finest grade of coffee available in the country and it is fantastic. Bourbon Santos beans are only viable for the first few years of production of plant before they lose quality. Then they are called flat bean Santos and are not as desirable.
Columbian Coffee Beans
Columbia is second only to Brazil in the amount of coffee sold to the world. Columbian coffees offer many high quality Arabica beans grown in three main mountain ranges: Medellin, Armenia and Manizales. Supremo is a grade given to the highest rated Columbian coffee bean. Columbian Supremo coffee is full-bodied with winey overtones.
As a final note in your world coffee tutorial, coffee is grown in about 65 countries around the globe. All are within the tropics which explains why the only coffee grown in the US comes from Hawaii and Puerto Rico.
Hope you've enjoyed your gourmet coffee world tour. But don't worry- the adventure is not over! Stick around and we'll drink more great coffee and learn more about what makes it so great.
Until our next cup,
Sandy Riggen
Today the Vermont gourmet coffee world tour takes off from the Brown and Jenkins' roastery in the Green Mountains for the continent of South America. This continent, and the many diverse countries and coffee growing regions in it, will wrap up our whirlwind tour. Of the many countries in South America, Columbia and Brazil are probably the most famous exporters of coffee beans. South American coffees tend to have a light body, sharp acidity, brightness and a clean finish to them.
Brazilian Coffee Beans
Despite producing almost a third of the world's coffee much of what comes out of Brazil are the lower quality Robusta coffee beans. Conversely, the Brazilian Bourbon Santos is the finest grade of coffee available in the country and it is fantastic. Bourbon Santos beans are only viable for the first few years of production of plant before they lose quality. Then they are called flat bean Santos and are not as desirable.
Columbian Coffee Beans
Columbia is second only to Brazil in the amount of coffee sold to the world. Columbian coffees offer many high quality Arabica beans grown in three main mountain ranges: Medellin, Armenia and Manizales. Supremo is a grade given to the highest rated Columbian coffee bean. Columbian Supremo coffee is full-bodied with winey overtones.
As a final note in your world coffee tutorial, coffee is grown in about 65 countries around the globe. All are within the tropics which explains why the only coffee grown in the US comes from Hawaii and Puerto Rico.
Hope you've enjoyed your gourmet coffee world tour. But don't worry- the adventure is not over! Stick around and we'll drink more great coffee and learn more about what makes it so great.
Until our next cup,
Sandy Riggen
Friday, July 9, 2010
Gourmet Coffee World Tour: Coffee from Mexico
Good Morning Coffee Lovers and World Travelers,
As Brown and Jenkins proceeds around the globe on a discovery of coffee characteristics from different regions, today we traipse across the border into Mexico. Yes, North American coffee can be grown and made into a great tasting cup of Joe.
Mexican coffees often get a bad rap because there is a lot of lower quality coffee grown and produced there that is used for blends and dark roasts. Of course, we only source and sell gourmet quality Arabica coffee beans. This requires a higher altitude than the growing of cheap and poor quality Robusta coffee beans.
The term "Altura" refers to high grown coffee. The Alturas can be described as nutty and light bodied. Many have an acidic snap to them and even a chocolaty tang. The mountainous region near Coatepec is famous for its high quality coffee beans. Our Mexican Altura coffee come from this region and is dry, smooth and sweet.
Altitude is king when it comes to coffee beans. So you've got to go over the border and up a mountain to get great coffee from Mexico. Or you can order it online through the Coffee Club. Your choice. Either way, I'll see you in South America as our world tour of coffee continues.
Until our next cup,
Sandy Riggen
As Brown and Jenkins proceeds around the globe on a discovery of coffee characteristics from different regions, today we traipse across the border into Mexico. Yes, North American coffee can be grown and made into a great tasting cup of Joe.
Mexican coffees often get a bad rap because there is a lot of lower quality coffee grown and produced there that is used for blends and dark roasts. Of course, we only source and sell gourmet quality Arabica coffee beans. This requires a higher altitude than the growing of cheap and poor quality Robusta coffee beans.
The term "Altura" refers to high grown coffee. The Alturas can be described as nutty and light bodied. Many have an acidic snap to them and even a chocolaty tang. The mountainous region near Coatepec is famous for its high quality coffee beans. Our Mexican Altura coffee come from this region and is dry, smooth and sweet.
Altitude is king when it comes to coffee beans. So you've got to go over the border and up a mountain to get great coffee from Mexico. Or you can order it online through the Coffee Club. Your choice. Either way, I'll see you in South America as our world tour of coffee continues.
Until our next cup,
Sandy Riggen
Tuesday, July 6, 2010
Gourmet Coffee World Tour: Coffee from Indonesia
Good Morning Coffee Lovers,
Today we at Brown and Jenkins coffee roasters in rural Vermont are continuing our world tour of coffee with a look at Indonesian coffee and its specific characteristics. Indonesia encompasses a group of islands in Southeast Asia. The island of Java is a part of this country, which tells you right there the importance of coffee in Indonesia.
Indonesian coffees, in general, can be defined by their earthy characteristic. They tend to have a lighter acidity and are full-bodied. You are probably already familiar with some of these. Sumatra, Yemen and Java coffees are probably familiar names and yet each is very distinctive. In a previous blog I explained my decision to stop carrying Yemen coffees as a result of the human rights atrocities in that region. Yemen coffee beans provide a rich and full-bodied taste. No worries, there are other Indonesian coffees that are great too.
We carry a Sumatra Mandheling coffee grown by a farming cooperative comprised of thousands of small farms in the region. This is typical of an Indonesian coffee with its full-bodied feel, yet it's distinctive with cherry and apricot notes. The sweet aroma and clean finish make it a favorite.
Celebes Kalossi is another Indonesian coffee that has a full-bodied creaminess and low acidity appealing to many coffee drinkers.
The Estate Java is another Indonesian favorite. The island of Java is 4500 feet above sea level and the name is synonymous with coffee for good reason. Many great coffees come from this island. Expect a nutty and straightforward boldness from the Estate Java.
Try one of the Indonesian coffees to get a sense for your preferences, or just to experience the differences.
Until our next cup,
Sandy Riggen
Today we at Brown and Jenkins coffee roasters in rural Vermont are continuing our world tour of coffee with a look at Indonesian coffee and its specific characteristics. Indonesia encompasses a group of islands in Southeast Asia. The island of Java is a part of this country, which tells you right there the importance of coffee in Indonesia.
Indonesian coffees, in general, can be defined by their earthy characteristic. They tend to have a lighter acidity and are full-bodied. You are probably already familiar with some of these. Sumatra, Yemen and Java coffees are probably familiar names and yet each is very distinctive. In a previous blog I explained my decision to stop carrying Yemen coffees as a result of the human rights atrocities in that region. Yemen coffee beans provide a rich and full-bodied taste. No worries, there are other Indonesian coffees that are great too.
We carry a Sumatra Mandheling coffee grown by a farming cooperative comprised of thousands of small farms in the region. This is typical of an Indonesian coffee with its full-bodied feel, yet it's distinctive with cherry and apricot notes. The sweet aroma and clean finish make it a favorite.
Celebes Kalossi is another Indonesian coffee that has a full-bodied creaminess and low acidity appealing to many coffee drinkers.
The Estate Java is another Indonesian favorite. The island of Java is 4500 feet above sea level and the name is synonymous with coffee for good reason. Many great coffees come from this island. Expect a nutty and straightforward boldness from the Estate Java.
Try one of the Indonesian coffees to get a sense for your preferences, or just to experience the differences.
Until our next cup,
Sandy Riggen
Friday, July 2, 2010
Vermont Coffee Roaster celebrates Independence and African Coffee Beans
Good morning and Happy Independence Day!
In preparation for the 4th of July weekend, we here at Vermont Coffee Roaster Brown and Jenkins are celebrating our love of freedom, and our connection to the rest of the globe. Since our coffee blog is currently on a world tour of coffee beans, we will salute Uncle Sam and continue our blog tour from the coffee beans of Central America to those of the African continent.
As a gourmet coffee company, having the best green coffee beans to roast is essential. Some of my favorite African coffee beans come from Ethiopia, Kenya and Tanzania; all based on the east coast (for those of you who aren't smarter than 5th graders!). Frankly, Africa is a large continent and there are significant variations in the coffee beans from each country and region.
Ethiopian coffee beans often have a wine like or fruit like acidity. The Ethiopian Yrgacheffe and the Ethiopian Sidamo are grown in the same region. These are full-flavored, mild and fruity.
Kenyan coffee tends to be acidic and sweet. (The acidity refers to brightness and is a good coffee characteristic.) The high altitudes and volcanic soils offer a unique flavor to Kenya coffee beans and virtually no bitterness. The Kenya AA coffee is one of our most popular for this reason.
Tanzania Peaberry is probably one of the most well-known coffees just because that peaberry name sounds so enticing. In a coffee cherry there are usually two beans. In peaberries one of the beans did not form. What's truly important about this coffee bean is its bright and aggressive flavor. While there can be some inconsistency in beans from Tanzania as opposed to the Kenya beans, we've been quite happy with the selection.
As mentioned, African coffees and Central American coffees are at their peak during this time of the year. So enjoy one of these freshly roasted gourmet coffees as you contemplate freedom and fire works this week end. Then, get your self in gear. Next blog we will continue our coffee cruise to the world of Indonesian coffee.
Until our next cup,
Sandy Riggen
In preparation for the 4th of July weekend, we here at Vermont Coffee Roaster Brown and Jenkins are celebrating our love of freedom, and our connection to the rest of the globe. Since our coffee blog is currently on a world tour of coffee beans, we will salute Uncle Sam and continue our blog tour from the coffee beans of Central America to those of the African continent.
As a gourmet coffee company, having the best green coffee beans to roast is essential. Some of my favorite African coffee beans come from Ethiopia, Kenya and Tanzania; all based on the east coast (for those of you who aren't smarter than 5th graders!). Frankly, Africa is a large continent and there are significant variations in the coffee beans from each country and region.
Ethiopian coffee beans often have a wine like or fruit like acidity. The Ethiopian Yrgacheffe and the Ethiopian Sidamo are grown in the same region. These are full-flavored, mild and fruity.
Kenyan coffee tends to be acidic and sweet. (The acidity refers to brightness and is a good coffee characteristic.) The high altitudes and volcanic soils offer a unique flavor to Kenya coffee beans and virtually no bitterness. The Kenya AA coffee is one of our most popular for this reason.
Tanzania Peaberry is probably one of the most well-known coffees just because that peaberry name sounds so enticing. In a coffee cherry there are usually two beans. In peaberries one of the beans did not form. What's truly important about this coffee bean is its bright and aggressive flavor. While there can be some inconsistency in beans from Tanzania as opposed to the Kenya beans, we've been quite happy with the selection.
As mentioned, African coffees and Central American coffees are at their peak during this time of the year. So enjoy one of these freshly roasted gourmet coffees as you contemplate freedom and fire works this week end. Then, get your self in gear. Next blog we will continue our coffee cruise to the world of Indonesian coffee.
Until our next cup,
Sandy Riggen
Subscribe to:
Posts (Atom)