I started my roasting experience in 1992. After several years of roasting I found myself in a need to change my roasting style and the way I was taught to roast on my roaster. It came from the need to perfect my SWISS WATER Decaf roasted coffee so it would taste the same as regular coffee. At the request of my doctor, he advised I should kick the caffeine for a while. Well I was not happy with the taste of my decaf so I went back to my roasting style and after many roasts I found a better way to roast decaf coffee. Now it is very hard to distinguish between my regular coffee and my decaf coffee. I...
Despite on-going improvements in the quality of decaffeination process, not all decaffeinated coffees taste quite as good as regular caffeinated coffee. With my special roasting process of decaf coffee you will have a tough time telling the difference. Nonetheless, some fifteen to twenty percent of coffee lovers elect to drink flavored deacf and regular decaf to avoid the stimulating affects of caffeine. What is the level of caffeine in coffee depends on a number of factors including such as degree of roast, type of grind, and brewing method. For example, arabica beans, the primary variety used in specialty coffees, contain approximately 75 to 120 milligrams half the caffeine of robusta beans, which is about 130 to 250 milligrams more common...
The coffee industry has been offering flavored coffees for years and has used chemical solvents to make flavors. The main ingredient used in flavoring is Propylene Glycol (PG). Propylene Glycol is the carrier that holds the flavor together. When flavors are development for coffee, the amount of (PG) is between 90 and 99% of the flavor. The amount of flavor used is only 1 to 10% of the total liquid. In 2006 the European Union ruled that the legal limit of (PG) can not exceed .01% in any product manufactured in Europe. The coffee industry in the US still uses (PG) as the main ingredient. Wouldn’t you rather enjoy a pure taste of coffee flavor? We developed Chemical Solvent Free...
In the coffee business flavored coffee has become almost 40% the total coffee sales in America today. With the top flavors being hazelnut, vanilla and caramel those 3 flavors are over 80% of the flavor coffee business. This is why there are so many ways to flavor coffee like creamers, syrup, sugar and many other ways. The best way and more natural way is to just flavor the coffee. There are several ways to flavor the coffee one way is to just flavor the beans and another way is to add flavor to the brew basket I will talk about that in my article on Flavor Shot. We have been flavoring coffee for over 15 years and found that not...
It is the responsibility of the roaster to select the right green bean to be roasted. Since there are hundreds of grades of coffee from each origin it is best for him to understand what price and quality that the company wants to represent. Some beans are smaller and under developed so they are cheaper and do not offer the full rich taste that a large and more developed bean may have to offer. Some beans are deformed or are just partial beans which will end up in a lower quality cup of coffee. The higher the quality of bean the better the cup of coffee will taste.
