Cafe C – No. 40 – Home Blend – Roast 4

Description

Cafe C – HOME BLEND
Body:●●●●○ Acidity:●●○○○ Intensity:●●●●○ Roast:●●●●○

Cafe C – Home Blend Coffee has a full, expressive aroma and well balanced flavor. Blend of the finest 5 carefully selected coffee beans from different parts of the World. This well-crafted blend is a combination of coffees that make a harmonious balance. Specially prepared for customers of Cafe C in Leeds Kirkgate Market which are extremely passionate about our coffee. Ingredients: whole bean Arabica and Robusta coffee (5 Types)
Origin: a blend of high quality Arabica coffee beans from different parts of the American Continent with a pinch of Indian Robusta

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Coffee grinding devices:

After stating that types of grinds are crucial to the making of perfect coffee, we can go to the details of the coffee grinding itself. The use of a certain coffee grinder is putting pressure on details, but sometimes we want nothing less tan perfection.

The most popular electrical grinders ale bladed ones. They are fast, but may overheat the coffee and make it release the essential oils too fast resulting in less aromatic brew. Way better and perhaps the perfect ones are the Mill grinders containing two abrasive surfaces or ‘teeth’. Its very important that they are made  with non-corrosive metal. There are a few different types of mill grinders, but most of them allow us to change the grind. The more efficient and precise are the ones without any set programs, allowing us to fluently change the grind gradient. The wider the spectrum, the more different types of coffee we will be able to make.

Classification and Awarding Coffee:

Specialty coffee, a top-quality product, scores over 80 points on a scale of 1-100. Only the Coffea Arabica genus can achieve such recognition. This species and grade of coffee offers a remarkable aroma intensity and complex flavor, unlike lower-graded types.

Body:●●●●○

The sensation of “Density / Oiliness” occurs when examining a sip of fresh, hot coffee. You feel it by checking the coffee’s consistency: take a small sip, hold it on your tongue, and optionally rub your tongue against the palate.

Acidity:●●○○○

Acidity plays a crucial role in full coffee flavor. It doesn’t necessarily make the coffee taste sour or astringent; rather, it provides zesty and citrusy notes that enhance the aroma. This gives the brew its character and a sharper edge.

Intensity:●●●●○

The depth and richness of a brew create the first impression. Intensity combines the strength of all flavors, determining how invigorating the drink feels. Lower intensity results in milder coffee, focusing more on aftertastes. Some equate high intensity with the weight or boldness of coffee, particularly evident in mid-high roasts.

Roast:●●●●○

Roast refers to the duration of the roasting process, which imparts true character to the coffee bean. One type of coffee can taste entirely different depending on the roast, altering the bouquet of aftertastes. Common roasting levels include very low, light, medium, mid-high, and high (or dark). Delicate types like very low and light roasts suit alternative extraction methods (dripper filter, Chemex, or French press), though some prefer using them in pressure machines. Medium roasts showcase complexity with a Moka Pot, requiring no elaborate machinery. Dark roast, known as espresso type, excels in pressurized machines like Italian coffee makers, yielding a dense espresso with prominent hazel-colored crema.

General Information – Flavor and Notes:

To precisely identify flavor undertones, the Specialty Coffee Association of America created an insightful ‘notes circle chart.’ It’s a valuable tool for discovering tastes and aftertastes without expertise. It’s commonly used in coffee cupping. Below is the 2016 circle chart.

Notes Circle Chart – What is It and How Does It Work?

Thousands of chemical components contribute to a coffee brew’s flavor. Thus, coffee aftertastes, flavors, and notes are varied and complex. The Specialty Coffee Association of America’s notes circle chart identifies characteristic elements, placing the easiest to identify near the center and more delicate, vague ones toward the rear in a pallet-like structure. By following notes from the center to the rim, anyone can recognize a coffee’s unique profile without being a connoisseur. This classification method enables coffee enthusiasts to explore their favorite drink further, turning routine experiences into meaningful and interesting adventures.

Our Packaging Method:

We pack our coffee in innovative, environmentally friendly “Aroma Save” bags. These bags preserve the original coffee aroma while preventing any new smells from plastic or the outside environment. The “ECO/Kraft” design includes a ventilation system that lets air escape without entering the bag. This feature allows you to smell the coffee without opening the bag. The zip-lock mechanism ensures a 100% seal, enabling multiple re-openings without extra equipment. Our bags use recycled paper and avoid excessive prints, minimizing the environmental impact of dyes. We prioritize product content over packaging, so our main focus is ensuring our coffee remains fresh and high quality, hermetically sealed and safe from exposure and unwanted aromas.

Coffee Making Tips:

For optimal results, grind coffee just before use, considering the right grade for your device. Generally, use 1.5 – 2 teaspoons (about 7 grams) per cup. Use water at around 95°C.

Types of Coffee Grinding and Its Importance:

Coffee grinding varies in methods—manual or electric grinders, even mortar and pestle. What truly matters is the fineness of the grind. A common belief is that the longer coffee grounds brew, the coarser they should be, though this is vague. What’s key is the brewing style and device. Fine grinds suit pressure-based machines like Moka Pots, Siphon Coffee Makers, AeroPresses, and Espresso Machines. Coarser coffee requires little to no pressure, so use filter paper, a percolator, or a thermal coffee maker. The coarsest grind works best with a French Press. However, Turkish Coffee Pots challenge this rule, using very fine coffee powder added directly to water. The pot is partially submerged in hot sand, and the maker waits for the brew to rise and bubble, repeating the process twice more. This ancient method predates modern devices, offering an exotic experience beyond conventional rules.

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