Once opened, ground coffee should be kept in airtight containers to preserve its freshness and aroma. It is now strongly advised to purchase every two weeks and use it fresh rather than stockpiling up for months.
Note: Refrigerated storage should not be used for ground coffee. Keeping it away from air and moisture is the key goal.
Beans that have been roasted release a lot of carbon dioxide. The roasted beans will be protected by the degassing procedure. Thus, using bags or pouches with one-way valves is the most favoured method. Roasted beans can be kept in the jars or coffee canisters with valves.
To achieve the perfect coffee brew, grind size is crucial. With coffee, there is no recommended standard grind size. It primarily depends on the kind of brewing equipment or technique you employ at home. Thus, we advise clients to select the more precise (customisable) product for their coffee makers.
Because of its inexpensive price and simplicity of preparation, instant coffee has dominated the market today. Coffee that has already been brewed is known as instant coffee. The decoction is dried and frozen to create granules or powder. To prepare coffee, simply mix instant powder with milk or water. This brand of coffee lacks flavour and has a weak flavour. In the process of manufacturing instant coffee, there is a propensity to use low-grade coffee beans, infuse scent, and over-extract the coffee.
NO. One cannot determine the quality or flavour of the coffee from the colour without knowing the kind, origin, and constituents of the coffee. It is incorrect to categorise coffee as strong or moderate based solely on its colour.
Coffee is not chicory. It is a cultivar of a plant from the dandelion family used for its leaves and roots. The dried, baked, and crushed roots of the chicory plant are used as a replacement for coffee.
In this case, the pulp on the coffee beans is being removed. The cherries are spread out and dried in the sun for two to three weeks when using the dry technique. Rakes turn them multiple times daily to ensure even drying. The pulp ferments throughout this process, imparting a distinct flavour to the bean and enhancing its final quality and flavour. The dried outer layers are then removed by transferring them to hulling machines afterwards (husk, parchment and the silver skin). By using this technique, coffee gains more body and complexity.
The outer skin and bean pulp are removed from the cherry using the Wet technique, which involves placing them inside a pulper. The berries are then put through a 12- to 24-hour fermentation process in tanks. They are then cleansed in fresh water that is continually changing. They are drained and dried for a shorter time after washing. They are then moved to hulling equipment akin to the Dry technique. Coffee's acidity and clarity are enhanced through wet processing.
Understanding where coffee comes from allows you to relate to their culture and history. How well the coffee is grown and processed depends on the region, rainfall, climate, and terrain. That is a matter of personal preference. For the ideal CUP, it is best to try a wide range of sources, kinds, and roasting techniques.