How To Adjust The Preparation Of Coffee When The Roasting Is Different

Making good coffee or good extraction, the correct scientific term means balancing several variables.

In addition to the method of preparation and the proportion of coffee and water, you should keep in mind the roasting profile of the coffee, as if you prepare a lighter roast coffee and a darker roast coffee in the same way, you will have different results that can need some adjustments to have a well-balanced cup.

Variations Of Coffee Roasting

We know that the type of coffee roasting affects its taste in the cup. The same coffee, in different towers, will taste differently. This happens because the longer the coffee stays in the roaster, the more natural sugar the bean is consumed. Therefore, the darker the coffee roasts, the less sweetness it will have.

In general, lighter towers keep the flavours of coffees better, and this profile highlights floral and citrus notes. And those in the darkest towers, these more delicate notes can be dominated by the most chocolate and nutty tones.

Why should we extract coffee differently with varying roasting?

A perfect cup of coffee depends on the right level of extraction.

We talk about extraction because making a coffee is a process of extracting soluble compounds in roasted and ground coffee. As we make coffee with hot water, hundreds of compounds are extracted, resulting in the cup of coffee we drink every day.

The compounds responsible for the fruity notes and acidity are extracted first following the sugars that give the sweet taste. The compounds responsible for the bitterness are extracted later. Thus, if coffee is under-extracted, it can taste sourer because the sugars did not have a chance to enter the drink. And an excessively extracted coffee can have a lot of bitterness.

As the lighter roast grains are less porous than, the darker ones, the compounds will be extracted more slowly. For this reason, light roast coffees are generally used more in methods where water stays longer in contact with coffee, instead of faster methods such as espresso.

So if you make the same lighter and darker roast coffee in exactly the same way, you will get a different result in the cup.

How to adjust your recipe for a different roasting profile?

There are some variables that you can adjust to make your coffee in different towers; they are:

Water Temperature

There is no exact temperature you should use, but a temperature range (between 90ºC-96ºC, suggested by SCA) that also depends on the method of preparation. The higher the temperature, the faster the extraction will be. Some compounds will never be extracted at very low temperatures, so the cold brew tends to be sweeter and without bitterness.

So, if you are preparing a darker roast coffee, try using the water at a slightly lower temperature to avoid over-extraction and reduce the bitter taste. If you are using a lighter roast than usual, use slightly warmer water to speed up the extraction.

Preparation Time

Keep this in mind when choosing a preparation method. For example, to make an espresso, where extraction is super fast, perhaps light roasting is not the best choice.

Other Factors

It can be very interesting to make coffees with different towers, varying the grind, water temperature and preparation time, and see how it results in the cup.

But consider that over time, the coffee loses some of its flavours. Oxidation and degassing cause coffee to lose some oils and compounds that contributes to body, aroma and flavour. Therefore, after opening the packaging of your coffee, try to consume it within a month and store it correctly, away from light, moisture, heat and air.


What Is The Difference Between Medium-Light And Medium Roasting?

Coffee goes a long way to reaching your cup! It all starts at the farm, where it is planted and then harvested, going through drying, processing, classification until it reaches the roasting, where the magic happens, and the raw grains, which have a greenish colour, leave this brown stage, as we know it.

There is no single roasting pattern, which can vary from a lighter to a darker roast, with each type highlighting some of the coffee’s natural characteristics. But after all, what is the difference between the medium-light roast and the average?

Coffee Roasting

The coffee roasting can be divided into three steps:

  1. Dehydration – when the coffee bean loses the moisture it still has after drying, in the form of steam, it is characterized by a large temperature jump;
  2. Intermediate reactions – when sugars break down and caramelization, we smell that delicious peanut and nut aroma;
  3. Pyrolysis – this step requires more energy for the formation of more complex flavour molecules. Energy is also released in this phase.

We know that the type of coffee roasting affects its taste in the cup. The same coffee, in different towers, will taste differently. This happens because the longer the coffee stays in the roaster, the more natural sugar the bean is consumed. Therefore, the darker the coffee roasts, the less sweetness it will have.

To show the difference between the medium-light roast and the average, let’s compare the following characteristics:

  • Acidity – the perception of taste as citric, malic, tartaric and acetic acid, mainly felt in the lateral portion of the tongue (type, intensity)
  • Bitterness – opposite of sweetness (intensity)
  • Aromas – smell after hydrated
  • Flavours
  • Body – mouth sensation caused by persistence (intensity)
  • Colour

Medium-light roasting

In this roasting, the unique characteristics of the grain’s origin are preserved.

  • Acidity – bright citrus (intense)
  • Bitterness – very low
  • Flavours – medium
  • Flavours – diverse, exotic
  • Body – lightweight
  • Colour – medium brown, without oil on the grain surface

Medium Roast

In this roasting, the most intense acids are attenuated by sweetness in a formation that resembles caramel, and a touch of bitterness is present.

  • Acidity – noticeable, not too intense
  • Bitterness – low and present
  • Flavours – rich
  • Flavours – diverse, balanced
  • Body – medium
  • Color  – dark brown, rare presence of oils on the grain surface

Now that you know the difference between medium-light and medium roast how about making your signature speciality coffees?

You can choose the roast you like best or receive a packet of each roast every month to compare and make the most of the potential and peculiarities of each coffee.…


The Three Waves Of Coffee, Know The History Of This Drink That Connects Continents

Coffee has a very interesting history that goes back hundreds of years. This story is divided into stages or as it is now called “waves”.

These so-called waves are mainly based on the historical context, the treatment of the product and the behaviour of the person who consumes it, marking key moments in the history of the grain.

Colombia is one of the largest coffee producers in the world, and our consumption is very low compared to Nordic countries such as Finland where they consume between 13 and 14 kilos per inhabitant. The waves help us better understand the history and future of this famous grain.

First Wave Of Coffee

It took place when the coffee arrived from the Middle East to Europe in the 17th century. Prior to this, there were no great ways to prepare coffee, it was simply taken alone, and in very few cases, the famous Turkish coffee (fine ground and very concentrated) was prepared. Upon arriving in Europe and on the initiative of the Italians began to serve with some species and also with milk, giving rise to the “cappuccino”.

This wave was strengthened with its arrival in the United States. Their large companies innovated in packaging and distribution, trying to position coffee in the largest number of homes.

Second Wave Of Coffee

Once the coffee reaches industrial production levels, it is known as the second wave and is generally attributed to the multinational Starbucks. During the ’80s and 90’s the company had an important expansion offering a pleasant atmosphere, coffee of origin and the ability to sell it individually and personalized. This moment was key since coffee was usually taken in homes or offices and not in social environments.

Third Wave Of Coffee

For many, Starbucks is one of the main responsible for the 3rd wave of coffee through the personalization and consumption of the drink in places other than home and office.

Today the focus is on the grain as such. Origin, taste and preparation methods are characteristic of the third wave. The diversity of styles to prepare it has had a very positive effect for coffee growers around the world, since the more specialized the methods, the grains and the process become more relevant. The sowing, cultivation and distribution of coffee are no longer only in the hands of large companies, now entrepreneurs and amateurs are able to get the beans that best suit their style, which resulted in an explosion of specialized coffee shops.

There is already talking of the fourth wave of coffee, which puts its eyes on coffee beans beyond its preparation. However, these aspects are already being considered in the third wave. Others, on the contrary, affirm that what is coming for coffee will be related to the communication about the benefits that it has in terms of the well-being and treatment of diseases. Finally, there are those who consider that what comes next is to offer coffee drinks with alcohol and cold cocktails.…


Is There An Ideal Method To Prepare Coffee

Anyone who likes coffee in Latin America may be surprised at some of the homemade methods to prepare it used abroad. In England, for example, brewed coffee, common in Latin America, is rare.

At home or at work the so-called French press predominates, in which dust and water are mixed, and a plunger with a cloth (a disk that compresses the fluid) achieves filtering. The taste for coffee has been extended for a long time in the United Kingdom, where it coexists with the passion for tea, according to historians Peter Burke and Maria Lúcia Pallares-Burke, authors of the book “The English”.

But is one method better than another? Or is the cloth strainer used by grandmothers the insurmountable mechanism? Below given are the top three methods which are very popular globally.

Cloth Strainer

  • Process: simplest impossible: the powder is placed in the filter, and then hot water is poured.
  • Ideal ground: fine to medium.
  • Infusion time: 3 to 4 minutes.
  • Pros and cons: nostalgic method, which usually fills the atmosphere with aromas. There is the problem of how to properly clean the strainer since the residues accumulate and can pass to the next preparation. It is best to use boiled waterto remove as much waste, although many people do not do this.

Many people in Brazil still believe that this is the best system because it is very associated with the coffee of grandmothers, it is a memory full of emotions, but the coffee prepared by grandmothers in Brazil was in many cases not very good, very dark, burned, very hot and served in very small cups.

Paper Strainer

  • Process: the same as the cloth strainer. One suggestion to prepare it, which also applies to brewed coffee, is to moisten the powder with a little hot water, wait 30 seconds, and then pour the water in a continuous flow.
  • Ideal ground: fine to medium.
  • Infusion time: 3 to 4 minutes.
  • Pros and cons: the disposable filter is more hygienic, but it can leave a paper taste in the drink. To avoid that, one suggestion: put some hot water in the filter before pouring the powder.

As for the ideal temperature, the Brazilian agronomist said that there is a myth that “water cannot be boiled. Everyone has ever heard that advice and uses hot water before it boils. But in that way, it is not possible to reach 98ºC ideal for extraction. The only way to be sure that this temperature is achieved is to let the water boil.”

Italian Coffee Maker (Moka)

  • Process: the water is heated in a lower compartment; the steam rises and comes into contact with the coffee, which is in another compartment. The steam cools and condenses as it rises, forming coffee. In this way, a stronger drink is generated, closer to espresso. The coffee maker is heated on the stove.
  • Ideal ground: thicker.
  • Infusion time: until the coffee begins to flow at the top of the coffee maker.
  • Pros and cons: it is a practical method since it avoids expenses with filters, and there are models of different sizes. But mistakes can be made that end up burning coffee.

Many are wrong to use this coffee maker. The main error is used or n fire very high, steam overheats and coffee taste keeps burning. You can start with high heat, but in the middle of the process, you have to reduce it. One suggestion, according to the Brazilian producer, is to place a few drops of cold water in the upper compartment. This prevents the coffee that is rising too hot from coming into contact with the metal that is also too hot.…


Do You Know The Uses Of Recycled Coffee? We Tell You About Its Benefits!

How many cups of coffee do you drink per day? What do you usually do with coffee grounds? Without a doubt, this drink has its positive and also negative points. While it is true that its main compound is a psychoactive drug that can harm our nervous system, we also know from certain studies that it can help us.

First, it keeps us alert and improves aspects of brain function, although its excessive consumption can cause sleep disorders. On the other hand, it can help us to burn fat or reduce the risk of diabetes.

A Natural Antioxidant

Coffee is known to be a natural scrub, so you can use the remains of this substance to create a mask by combining it with egg whites. Due to the consistency of coffee beans, this natural antioxidant can help you hydrate your skin. On the other hand, another of its properties is that it is stimulating, so it is perfect for treating any swelling since it relieves congestion.

Did you know that caffeine prevents fat accumulation? You can recycle coffee to make natural anti-cellulite products. To do this, combine the coffee grounds with olive oil and spread it through the areas you want.

Another of its functions as a natural cosmetic is that it can serve as anti-dark circles. Apply pure coffee under your eyes, and you will see its effects.

Clean Your Pots And Pans

Teflon is the solution to prevent food waste from sticking to pots and pans, but when it does not exist, washing them is a nightmare. Before applying, try a couple of tablespoons of ground coffee that you will no longer use and throw them in the bottom of the pots, rubbing them with a cloth, as it is acidic and naturally abrasive (rough) will make your job much easier.

Repels Fleas And Ants

Rubbing the remains of wet coffee after bathing your dog is a natural treatment without toxic or questionable chemicals to repel these small and annoying parasites. In passing, avoid the smell of wet dog. And to keep the ants away from your sweet delicacies, simply sprinkle the dry used coffee in the places where they can travel, with that it will be enough for them to move away.

Make Your Hair Shine

Usually, coffee is recommended as a simple and natural treatment to achieve shiny hair by removing excess fat and also preventing dandruff. You can throw it into your shampoo or apply it directly after washing, rubbing and then rinsing. Remains of coffee enrich and improve the colour of dark brown and black hair, but for blondes, colour or light brown hair, better refrain, as it can darken the hair.

Eliminates Unpleasant Odors

It is also perfect for eliminating fats and odours in your home, so you can place it in the affected areas such as the bathroom or near the garbage for a few days, and that bad smell will disappear. Many times, washing the pans or pots is practically impossible, so you can use ground coffee that you are going to throw to clean these utensils faster. From now on, you will not throw away the coffee waste again.…


Characteristics And Curiosities About Coffee That You Did Not Know

The first thing that catches the attention of a good coffee is its aroma. This is the main feature and what every consumer looks for.

Did you know that the original name of the coffee is Qahwah and is born from the term of Yemen that it uses to name the wine? In Turkey, it is known as Kahveh and in Holland Koffie. Hence the name born in English: Coffee and in Spanish: Coffee.

Coffee is an aromatic drink widely consumed throughout the world. But the knowledge around this product is very scarce, or the essentials are simply known.

Coffee is one of the most popular products on the planet, and it is obtained from a bush seed that is known as coffee. Its seed is roasted and ground, to become powder. This is what we put in the filters to infuse the water and get the drink.

Coffee is usually consumed hot, but thanks to the innovations and adaptations it receives in the world, it can be drunk in different ways.

For a quality coffee to grow, a stable climate is necessary, where humidity and warmth prevail.

Within coffee, there is a substance that is known as caffeine. This is its main feature. It is ideal for stimulating fatigue and drowsiness. In addition to that, it provides the body with well-being and euphoria.

Coffee Characteristics

Coffee is the second product with the highest levels of commercialization in the world. According to the Fairtrade Foundation, more than 125 million people around the world depend on coffee for their daily well-being, with around 25 million farms producing 80% of the world’s coffee.

The first thing that catches the attention of a good coffee is its aroma. This is the main feature and what every consumer looks for. Its physical appearance or cup would be the second element to consider and, finally, its flavour.

Within the flavours of coffee we have: sweet, fruity, acid, pronounced, typical of coffee and tall. In the case of the body of the drink, it refers to the flavours and their persistence in the mouth and throat.

At this point, a moderate, balanced or complete body is sought. With regard to the acidity of coffee, it is your letter of introduction. This element can be dry or clear. If the taste feels unpleasant, we will be in the presence of a vinous, spicy, pungent or sour product.

Its impression, in general, refers to quality, where there are two aspects: it is accepted or not accepted. So you have a good impression. Coffee must have aroma, flavour, acidity and a pleasant body.

In the case of the seed, its characteristics vary according to its classification. The type of plant, geographical origin, condition of the grain and the roasting time come into play. Depending on where the coffee crop comes from, all its composition varies. In that sense, in the world, we find mostly two types of coffee seeds or plants: Arabica and Robusta.

Dividing both groups and looking at world consumption, Arabica coffee has a 70% share. The Robusta, less popular and quite discriminated against for being bitterer and having twice as much caffeine, the remaining 30%.…