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What Is A High Quality Gourmet Coffee?

What Is A High Quality Gourmet Coffee?

What Is A High Quality Gourmet Coffee?


High quality gourmet coffee’s distinctive taste is reflective of its origins, and the natural flavors produced by the region, climate and the soil of where the coffee was grown.
Our talented roaster who knows the art of roasting can get a great, full-bodied coffee from a good high quality coffee bean without having to roast too dark.

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Pour Over Dripper

Pour Over Dripper

Pour Over Dripper

Pour over coffee starts with (freshly) ground coffee, a filter, and a filter holder, which is called 'pour over dripper.

All coffee brewing methods involve the same three general phases: wetting, dissolution, and diffusion.

Brewing process:

Fresh-roasted coffee:  (10-15 grams per 6-fluid oz of hot water.

Water temperature:  ( 200- 205 F ).

Grind Size:  ( Medium to Small size grind is needed.

You can use a metal cone filter or paper filter


Directions:
Follow the instruction as the picture above.

Place paper or metallic filter into brew basket or pour over cone.

Add (10-15 grams per 6-fluid oz of hot water ).

With a gentle pour, saturate the grounds with water (195 - 205 F), allowing the coffee to “bloom.” Try to add only enough water to saturate the grounds; stop before coffee starts to flow from bottom of filter. 

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10 - Primary Coffee Tastes (6- Sixth Final Part)

10 - Primary Coffee Tastes (6- Sixth Final Part)

10 A -  Crust
The layer of saturated coffee grounds that floats to the surface during cupping coffee. As part of the traditional coffee cupping method, the grounds are agitated to release trapped vapors and the unique characteristics of the coffee. The crust must be removed with a spoon before tasting the brewed coffee.  

10 B -   Earthy
Earthy notes which is the aroma characteristic of (fresh earth, raw potatoes or wet soil) may not necessarily be a negative characteristic. Earthiness may be caused by molds during the processing of harvested coffee cherries.


10 C  - Flat
Lacking flavor and aroma.  
Floral
Very mild floral aromas are found in some coffees and are generally perceived along with fruity or herbal notes.  The scent of flowers including jasmine, dandelion and nettles.

10 D  -   Fruity
Many coffees have fruity notes, the aroma and taste of fruit which is in every coffee cherry, is responsible for coffee’s acidity, or wine-like brightness and is often related to fruit, or citrus.


10 E  -  Full
A gourmet coffee that excels in the major characteristics of body, acidity, and flavor; strong character.

 
10 F  -  Grassy
Under-roasted coffee beans have aroma grassy aroma which are associated with freshly mowed green grass, herbs, green beans, and unripe fruit.

10 G  -   Harsh
Pungent and disagreeable, such as a very low quality bitter Robusta.  
An unpleasant bitter or offensive taste in coffee often compared to raw weeds—generally undesirable though some people prefer a hint of it in a blend. Most common in low quality Robusta coffees.


10 H  -  Herbal
An aroma associated with dried herbs, grass, freshly mowed lawn, green grass, perhaps dry beans, and unripe fruit. An herbal aroma is also called green, grassy, or herby.   


10 I -  Instant taste
Freeze dried instant coffee, has a distinct taste characteristic of burned wood. Many find the taste of instant coffee objectionable. "Instant" coffee is normally a coffee that has already been and is dried (usually through freezing) into a dehydrated state.

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9 - Primary Coffee Tastes (5- Fifth Part)

9 - Primary Coffee Tastes (5- Fifth Part)

 9 A  -  Briny
A salty taste & the sensation in the mouth after drinking coffee that has been over-brewed or exposed to excessive heat after brewing is likely to taste briny.  


9 B  -   Caramel
In a flavor and aroma, whenever the sugar is oxidized, it will then become caramelized. Coffee beans contain sugar which will caramelize during the roasting and if it is not burned, may note caramel.

9 C  -   Carbon
The flavor and aroma characteristic of burnt food, or smoky and burnt wood. Which is an indication of a dark roast coffee during the roasting.

9 D -  Chocolatey
You can find the chocolatey flavor of coffee in some Central American and Yemeni coffees which have a distinct chocolatey aroma and a slightly bitter-sweet chocolatey taste.  

9 E   - Citrus
Coffee beans are the seeds of coffee cherries, the aroma and taste of ripe citrus fruit notes are often found in coffee. Coffees with flavor characteristics of unripe citrus are described as "sour".  

9 F  -   Clean
Flavorful, but without any unusual flavors.
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8 - Primary Coffee Tastes (4- Fourth Part)

8 - Primary Coffee Tastes (4- Fourth Part)

8 A -  Flavorful & Balanced
If blending several different coffees together done correctly, we can then create a flavorful and balanced coffee. Some people prefer coffees with particularly strong flavor distinctions, in this case Balance is not necessarily a positive taste attribute.

8 B -  Bitter
Bitter is an unpleasant and harsh taste which is detected mostly in the back of the tongue. Bitterness is characteristic of over-extracted, defective, or extra dark roasted coffees.  
Dark roast coffee, tend to be prominently bitter, and this adds to the coffee’s fullness.
Bitterness may be noticed in a coffee’s aftertaste. Not to be confused with acidity.
The bitterness, may add to the fullness of the flavor of the gourmet coffee only if it is well balanced, and provide a desirable taste sensation. Too much bitterness, can be unpleasant, especially if it is the result of over-extraction during brewing, or making too little of an amount of coffee and using too fine of a grind.

8 C  -   Bready
The aroma of a very light roasted coffee is bread-like, or grain-like and it taste sour.   Bready coffees may also be described as "green" or "beany".  

8 D  -   Bright
It is a coffee with a pleasant and distinctively sharp taste. And a pleasant amount of acidity in a coffee; sharp acidity; tangy; leaves a dry aftertaste. Bright coffee may also be described as having a wine like acidity.
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7 - Primary Coffee Tastes (3- Third Part)

7 - Primary Coffee Tastes (3- Third Part)

7 A - Acrid
A harsh sour taste and tartness. An acrid coffee can be described as tart, sharp, or acerbic.

7 B - Ashy
Whenever the coffee smell or taste similar to an ashtray or fireplace, it is called "Ashy". Ashy aroma indicates a dark roast, and is not necessarily a negative attribute. Ashy coffees generally have a carbony flavor.  

7 C -  Astringent
A dry, sour, salty, and generally disagreeable sensation detected mostly at the sides of the tongue.
 
7 D -  Baggy
It is normally described in light roasted coffee with mild flavor. The taste characteristic of coffee stored too long in burlap bags, causing the coffee beans to acquire a straw-like coffee bag flavor.
 
7 E - Backed - Flat
 It is a dull, and uninteresting coffee. A baked flavor may be caused by roasting too slowly. Coffee roasted in a drum roaster for much more than about 17 minutes will likely be burnt or have a baked flavor.  


7 F -   Balanced
A balanced coffee does not have any overwhelming flavor or aroma characteristics.
If a coffee has flavors that can be sensed evenly across the tongue, it called balanced.
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