Coffee School

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How to make your best coffee

SPECIALITY COFFEE

Special coffee is a coffee that is grown and harvested under ideal conditions, without pesticides. The coffee should be traceable all the way from cultivation to store.

In order to obtain the best possible quality of the coffee and minimize defects in the beans, the process is to process coffee berries into raw coffee with the utmost care. The beans should then be slowly roasted in small batches, known as slow roasts.

Finally, the coffee should achieve at least 80 points on the Specialty Coffee Association of America's 100-degree cup protocol where our coffee achieves 84 points and thus shows the quality. The evaluation of the coffee takes place according to taste, aroma, aftertaste, body, acid, uniformity, taste balance, pure cup profile, sweetness and a tenth overall category. Only 5% of the world's total production achieves this.

COFFEE

Öland Kaffe

KEEP THE COFFEE RIGHT

Coffee is a fresh product and should be consumed accordingly. The taste of the beans is at best a few days after roasting. When a couple of months have passed, the beans have started to lose flavor and will gradually continue to taste. To get the most out of your purchased coffee, you can think of a few things.

01
WHOLE BEANS

Whole beans last longer! You then choose to grind yourself in front of pre-ground beans. A coffee grinder is available for a low cost and does not need to take up any space in the kitchen.

02
OXYGEN

The number one enemy of coffee is oxygen. It is best to store the coffee in original packaging.

03
SUNLIGHT

Sunlight is not good for the coffee as it speeds up the solidification process. If you choose to store your coffee in packaging other than the original packaging and a transparent one such as made of glass, then make sure it is stored in a dark place, but not in a refrigerator as moisture may arise.

04
TEMPERATURE CHANGES

Coffee beans are best stored in a place with as even temperature as possible. Normal room temperature should be chosen constantly.

FROM COFFEE BEAN TO COFFEE CUP

CULTURE

Warm climates are preferred for coffee growing. Therefore, the countries around the equator are the foremost. The two most common coffee varieties are Robusta and Arabica, where Arabica accounts for about 70% of all coffee production in the world. We have 100% Arabica beans of the highest quality from a Single Origin (same place in the world) and Single Estate (same farm) in Brazil. Our coffee is a Strictly High Grown coffee that is between 950-1500m above sea level and is considered a finer coffee.

High-altitude coffee requires extra work when it comes to transporting equipment and coffee beans. Slower cultivation rates also mean fewer crops per year than traditionally grown coffee. Although what you pay for is the much talked about and highly valued full flavor

 

HARVESTING

Today, there are machines that can handle the harvest of the fruit and alternatively by hand. We use machines of the highest quality function and are ergonomic so that harvesting takes place in an easy and efficient way. The advantage of mechanical harvesting is that the berries fall directly into containers and thus are not exposed to falling to the ground or other external areas that can cause bean defect in taste or appearance and taste.

The fruit is then taken to the processing stations where the beans are separated from the pulp, after which they are cleaned, dried and sorted.

 

SELECTION

After harvesting and after separating the bean from the pulp, it is time to choose the best beans. Sorting of immature and perhaps defective berries is done to ensure the quality we stand for.

 

ROASTING

We roast our coffee in small editions, with different temperatures and the time is between 21-23 minutes. The coffee is roasted according to a method called Slow Roast. The slow roasting attracts all the flavors that are found in the coffee beans, which is felt directly in the cup. Be ‘batch’ with our coffee comes with its own character and uniqueness.

Raw coffee is tasteless, it is during roasting that it is formed and releases substances that give the coffee its unique taste and aroma. Roasted coffee contains between 700-800 flavors and flavors.

 

FRESHNESS

In order to produce the right flavors and aromas in the brewed coffee, handling is of utmost importance. Coffee is a fresh raw material with volatile aromas and flavors. Air and oxygen are the worst enemy of the coffee and the coffee quickly loses taste and character when it comes into contact with air which should be prevented as much as possible.

 

BREWING

In the market there are quite a lot of different machines to brew their coffee with, but there are two things we can mention you should think about.

  • Make sure the machine is properly cleaned and always use cold water when brewing. A poorly cleaned machine can give the very best coffee a burnt flavor.
  • If you use a coffee maker, be sure to periodically remove it.

 

SINGLE ORIGIN

Single origin is coffee that comes from a specific place on earth. It could be compared a bit with wine from a certain area – single origin means that the coffee is not mixed from different regions, but all the coffee in the package comes from the same place.

In this way, the coffee gets a unique taste, which is not found anywhere else. The taste can also vary from year to year, depending entirely on the weather and the soil in the particular year the coffee was grown.

Many people believe that good single origin coffee, whether whole beans or ground, is among the finest there is. This coffee variety has grown in popularity lately, and many are testing different kinds of single origin, from different places around the world.

 

High-altitude Coffee

High-altitude coffee, ie coffee grown at high altitudes between 900 and 1500 meters above sea level, is considered to be a finer coffee. These coffee varieties often have a more nuanced and floral character, which many coffee enthusiasts prefer. In English, high-altitude coffee is sometimes called Strictly High Grown.

High-altitude coffee requires extra work when it comes to transporting equipment and coffee beans. Slower cultivation rates also mean fewer crops per year than traditionally grown coffee.

A longer growing period means that the coffee beans absorb more flavor and have a higher nutritional content. Placing the coffee crops at higher altitudes slows the development of the beans, giving them the chance to absorb more nutrition. With the right knowledge, the result is something that really differentiates from normal coffee, with a higher acidity, more aroma and fuller flavor.