FAQs Most Frequently Asked Questions
The most obvious difference is in the method, the end result and the time it takes. With Air Roasting, the beans float on a bed of air in the roasting chamber, allowing all of the beans to be heated to exactly the same temperature at exactly the same time. Degree of temperature directly correlates to degree of roast. In drum roasters, the beans sit in the drum and are stirred with a mechanical arm.
Coffee Chaff is the dried skin on a coffee bean, the husk, which comes off during the roasting process. This chaff is often a bit of a nuisance to roasters in the sense that it is a waste product, and with it being so light, it gets everywhere. In drum roasting it remains on the bean and this tends to burn in dark roasts.
The longer and hotter the beans are roasted, the more flavour escapes. An air roaster provides consistent temperatures to all the beans in the batch. No trapping of beans hence all get even treatment and none will burn as a reult. And probably the most important, especially for those who "have found the perfect blend", it is easiest to duplicate and control the blend, so consistency occurs over time (although different bean cultivars will ultimately determine the taste consistency), no other method of roasting allows for this.
In a drum roaster, much of the chaff that comes off of the roasting coffee beans remains in with the beans throughout the roast. The chaff burns and smokes, causing a burnt flavour, especially in dark roasting.
In an air roaster, the chaff rises into the cyclone and is deposited into the chaff collector as it comes off of the beans. It does not burn and influence the flavour.
This is the likes of Jacobs, Douwe Egberts, and Nestle coffees as we know them here.
Freeze-drying is a process used in food processing to remove water from foodstuffs, with the goal of increasing their shelf life. The process consists of various steps: At first product temperature is lowered, usually to about -40°C, thus causing freezing of the free water. Later, the pressure in the equipment is lowered and sublimation of the frozen water occurs (primary drying). Finally, the bound water is removed from the product, usually increasing product temperature and further decreasing the pressure in the equipment, thus reaching the target value of residual moisture (secondary drying).
The essential difference here is in the taste, aroma, 'freshness' and the caffeine content (if this is also to be factored in). But the real difference for us is the person drinking the coffee and what it 'means' to them. And it is the drinker that defines the coffee for themselves. With freeze dried, you get limitation as to selection and options. With Air Roasting and Drum Roasting the ranges widen dramatically, and with your 'investment' in your coffee (plungers, grinders, filters, an Aeropress, a drip kettle, scales and so on), you can now 'blend' and mix to your own taste.
With Air Roasting, you get the 'best of the best' of this wide range, as with Air Roasting the chaff is separated from the bean itself, so once 'roasted' this has no influence on the flavour. The flavours are pure and true to the beans origin.
According to the SCAA (Specialty Coffee Association), the optimal water temperature for coffee is 92 – 96oC for 90% of the contact time.
In manual brewing method such as french presses and pour-overs, this can be achieved by bringing the water to a boil and letting sit for 3-5 minutes before adding it to the ground coffee.
Green coffee beans are undrinkable; roasting green coffee beans is what brings the aroma and flavour that we associate with the coffee drink.
The difference is that green coffee is unroasted and fresh off the stem. Instead of roasting the beans for that distinctive, smoky, aromatic flavour, green coffee beans are left in their just-picked, raw state. To get “green coffee extract,” green coffee beans are boiled in water for 15 minutes. Thisis a different topic though.
This may sound like a silly question, but you would be surprised how many people really don’t know. Decaffeinated coffee is regular coffee that has gone through a process to remove almost all the caffeine from the beans. In most cases, about 97% of the caffeine will be removed. The end result is a cup of coffee that won’t give you that morning pick me up or any of the other side effects, both good and bad, that you get from drinking a beverage that contains caffeine.
So how is decaffeinated coffee produced? There are a few different processes, although most of them are, in the end, very similar to one another. Basically, the coffee beans are washed in a solvent that is usually made up of water, organic solvents or carbon dioxide. This solvent slowly removes the caffeine from the beans with the end result being a beautiful coffee bean that is caffeine free (well, almost).
This process occurs at the very beginning, before the beans are ever roasted and/or ground. We always recommend you buy whole bean coffee, and of course, air roasted coffee at that.
Coffee brewing is a science, and the main reason for bitter coffee is over extraction. Extraction is the process that pulls the flavour out of the coffee, turning clear water into that delightfully dark brew. When water mixes with the coffee grounds, a chemical reaction happens that dissolves flavour compounds. The trick is extracting the good ones, and not the bitter ones, which come out with more time.
There are 5 factors that play a roll in creating bitter coffee and it could be one or any combination of these factors:
- Over roasted coffee beans i.e. Burnt - Generally used to cover up poor quality beans by the roasting company.
- Incorrect ground type i.e. Too fine grounds.
- Boiling hot water poured over the beans when the water is too hot it releases the bad oils which cause the bitter taste.
- Incorrect volume of coffee grounds to your water ratio i.e. too much coffee / too little water.
- Over seeped coffee i.e. the coffee was left in the water too long and the bad flavours were extracted.
Coffee beans are unique in the fact that there are a lot of factors that determine the ultimate taste of the beans apart from the obvious type of cultivar - Arabica or Robusta. Altitude, Soil acidity, Rainfall, Arid Temperature, Types of Propagation, Fertilizers used - whether chemical or organic - just to name a few. This is why all of the coffees grown in the world can be identified by certain characteristics, no two countries have the exact same characteristics in their coffee cultivars. The plants become unique once the climatic changes and soil influence the plants growth.
The coffee plant is an evergreen shrub, classified under the genus Coffea, and part of the botanical family Rubiaceae. There are several species of Coffea, the finest quality being Arabica, which today represents 59% of the world's coffee production. Arabica originated in the highlands of Ethiopia. It is sensitive to hot and humid conditions, and grows at altitudes of 2000 - 2500 meters above sea level. Arabica grown at higher altitudes is associated with the emergence of higher quality characteristics during roasting.
All coffee contains Caffeine, except for decaffeinated. However, there is less caffeine in a cup of Espresso than there is in a light blend, one of the chemical changes that occur in the coffee bean during it roasting process is the longer the bean roasts and the darker it gets so the amount of caffeine reduces.
Coffee can be made in a multitude of appliance these are:
- French Press
- Cold Brew
- Pour Over
- Drip Machine
- Moka Pot (Espresso)
- Turkish Coffee Pot
Each method is unique and will bring out different characters in the coffee. Due to this each method requires its own unique type of grinding of the coffee beans.
Suspend the beans by roasting them on a bed of 340oC hot air called the fluid bed (the fluid bed is a vortex inside of the roasting chamber. The vortex allows each individual bean to be roasted evenly and to perfection.) ... The heat of air roasting is evenly distributed throughout the entire batch of coffee beans.
With Air Roasted Coffee you taste the coffee not the roaster. It’s the hot air that roasts the coffee not the surface of the roaster. So the coffee has a very clean taste that is intensely aromatic, minus the acids and bitter tars that are produced by conventional roasters.
Generally coffee is brewed in a variety of methods.
|#||Coffee Grind||Coffee Result|
|1||Extra coarse||Cold Brew Coffee, Cowboy Coffee|
|2||Coarse||French press, percolator, coffee cupping|
|3||Medium-coarse||Chemex, clever dripper, cafe solo brewer|
|4||Medium||Cone shaped pour over brewers, flat bottom drip machines, siphon coffee, Aeropress (with 3+ minute brew time)|
|5||Medium-Fine||Cone shaped pour over brewers, Aeropress (with 2-3 minute brew time)|
|6||Fine||Espresso, Moka pot, Aeropress (with 1 minute brew time)|
When we talk about 'coffee benefits', we are primarily referencing quality ground coffee.
11 Health Benefits that Coffee Provides
- Reduces Pain
- Increases your fibre intake
- Protection against cirrhosis of the liver
- Lowered risk of Type 2 Diabetes
- Lowered risk of Alzheimer’s disease
- Reduces suicide risk and Depression
- Protection against Parkinson’s
- Coffee drinkers have less risk of heart disease
- Coffee drinkers have stronger DNA
- Lower Risk of Multiple Sclerosis
- Coffee reduces colorectal cancer risk
Caffeine is a natural stimulant. The main ingredient in coffee is caffeine - a compound that naturally derives from over 60 different plant sources, including coffee beans, tea leaves, cacao seeds and cola nut seeds.
Caffeine acts as a stimulant by activating the central nervous system. It can combat tiredness and improve concentration and focus.
There are so many 'studies' out there, all claiming credible sources of health research, yet conflicting in results. Our view is that you descide for yourself: where a single cup of coffee renders between 80 - 130 mg of caffeine, and it is deemed 'normal' to consume 300 mg per day - so between 3 - 4 cups. Decide for yourself how caffeine makes you feel, or behave.
Both the US Department of Agriculture (USDA) and the European Food Safety Authority (EFSA) consider a daily intake of 400 mg of caffeine as safe.
Determine when you are going to drink your coffee, when your last cup is to be - based on how it 'stimulates' you. Some people it may keep them awake at night, others are not affected at all. It comes down to your body type, your metabolism and when you consume coffee. Not to mention the strength and content level of caffeine.
Because 1.6 billion cups of coffee are consumed every day on the planet, this does not mean the same for everyone. Learn from your body reactions and responses and drink accordingly. Nonetheless, enjoy your coffee your way.