Quality and care for people are our main values in business. That’s why we work only with specialty and traceable coffee producers.
The term “specialty coffee” was first used in 1974, to describe coffees produced in a special micro-climate, which results in better tasting coffee. Today, for a coffee to be called specialty, it needs to score over 80pts, as judged and awarded by certified coffee tasters called ‘Q-graders’.
A coffee is considered traceable when we can follow the whole journey from farm to cup. This is one of the reasons for the higher price of specialty coffee and a way for the farmer to get better payment for his labour.
Roasting is our passion and pride. It is an art form where green coffee beans go through a process that unlocks the unique taste and natural character hidden inside.
Our main roaster Johnny is a certified roaster, with a Diploma issued by the Specialty Coffee Association. With more than 10 years experience in roasting coffee.
Thanks to his experience and art in roasting, we are able to underline the natural character and taste of each origin. The process of coffee roasting involves several phases and each of which influences the coffee in a different way.
For example the dry phase is the main phase for the development of sugars and sweetness in coffee. First crack is a phase where coffee releases the build up steam. It’s possible to reach a second crack, which releases CO2 and steam, but in most cases, if the process of roasting ends after the second crack, the sweetness will be absent and bitterness will be dominating.
When roasting specialty coffee, the process of roasting ends between the 1st and 2nd cracks.
This is the temperature, when we put the green beans in the roasting machine, and the drying phase starts. Starting temp defines the momentum of the whole process of roasting.
The turning point happens when the temperature of the beans reaches the same temperature of the roaster.
This phase is the most important for developing the sugars and sweetness in coffee.
The beans start cracking and releasing steam.
Second crack releases steam and CO2.
When the roasting ends is what defines the color of the beans as a final product.
Coffee can be made in many different ways. One of the most popular is through an espresso machine, but there are many other methods for extraction such as V60, Chemex, coffee pot, french press, cezve and more. No matter what your chosen method of extraction, there are three important things necessary for wonderful coffee – ratio, temperature of the water, and time of extraction.
There are some established ways of preparing a good coffee, but there’s no exact rules. Ratio is important for achieving a balanced taste. A good ratio for gravity filtrations such as V60 and Chemex is 1:17, coffee to water, and for espresso – 1:2.
Usually, the suggested temperature for coffee extraction is between 89*C and 96*C degrees. The higher the temperature of the water, the faster the extraction happens.
This is the amount of time that the coffee is in contact with the water. The longer this contact, the more dissolved substances we will have in the cup. For good and balanced taste, the time of extraction shouldn't be too short or too long. For espresso, extracted on 9 bars of pressure, normally by the 30th second, all the desired substances have been extracted.