Coffee and Tea
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Sources
| We have the following varietals and blends in house. |
|
Ethiopian Yirgacheffe
Ethiopian Harrar
Zimbabwe
Tanzanian Peaberry
Peru
Mexican Chiapas
Brazil Daterra "Villa Borghesi"
Guatemala
Colombia
Costa Rica
Sumatra
Papua New Guinea
Java
Sumatra SWP Decaf
Four Beans Espresso Blend (reg & decaf)
Four Beans House Blend
Flowing Grace
Windmill Blend
Barbaras' Blend
|
Roasts
About Swiss Water Processing
Roasting is done with our Diedrich IR-7, capable of roasting up to 15 lbs., with an automator and afterburner. The roaster is awesome and I love using it. The automator makes roasting a real pleasure and helps in keeping profiles. The support system at Diedrich is top notch and readily available to help out.
There are six general roast descriptions for coffee. The different roasts are determined by timing. The longer a coffee is roasted, the darker and less acidic it becomes. Depending on the temperature, the type and number of pounds of coffee roasted, and the equipment used, roasting time is usually between 12 and 18 minutes.
Roasting
At present we roast on an as needed basis to keep our beans as fresh as possible. I usually try to roast something on Saturday mornings as it draws lots of attention. We can roast to order from a cinnamon roast to Italian roast. Our guarantee is that our beans are freshly roasted and if you're not satisfied with the taste, we'll do it over or give you your money back. If you desire a specific roast let the Roast Master know and we'll be glad to oblige. We'll keep doing it until we get it right!
Cuppings
We plan on setting a cupping schedule on Sunday afternoon. We invite you to join us for the experience and taste. Cuppings are fun and give you an opportunity to try several different brews and blends. Due to our size the number of participants will be limited. Call us for more information on times and dates.
Grinding
Grinding your coffee beans is a very important step in making good coffee. The type of brewer you are using and you own taste dictate the best grind for your beans. Although we have the capability to grind at many levels, it usually comes down to 3. Coarse Grind: French Press. Medium Grind: Electric perk or Auto Drip. Fine Grind: Gold Mesh Filter (auto drip) or Espresso.
If you have a grinder at home then only grind what you are going to use. We always recommend only buying beans that you will use in the next 5 to 7 days to ensure their freshness.
Brewing
We will grind your beans for any type of coffeemaker. Brewing strength, I feel, is a matter of taste. If you like your coffees strong use a tablespoon for each 6 oz. of water. That should jump start your motor real good, otherwise experiment; taste and strength are subjective and the way I like my morning coffee is going to be different from your way.
Storing
The most direct and simple way to store your coffee is to buy your coffee in small quantities as needed, WHOLE BEAN , and store it in an airtight canister (ceramic is best) or vacuum canister, in a cool shady spot on the counter or in the cupboard. Coffee should never be stored in the refrigerator or freezer unless absolutely necessary. Coffee starts loosing its freshness as soon as air hits it along with light, moisture and heat. All our coffees are shipped in bags with degassing valves, zip-lock, and heat sealed.
So take care of those beans!!
SWISS WATER® Process 101
Lesson 1 – Bean Composition
A typical green bean is composed of:
Lesson 2 – Flavor-Charged Water
A long time ago we took some high-grown green coffee beans which were full of flavor...
... and immersed them in pure water
The water extracted both the coffee flavor solids and the caffeine from the beans.
These beans were then discarded and the caffeine was removed using a carbon filter, leaving just the water, super-saturated with coffee solids.
Lesson 3: The Art of Chemical-Free Decaffeination
Flavor-charged water is integral to the SWISS WATER® Process, which starts with top quality green beans and works as follows.
First, the beans are cleaned and soaked in water, partially saturated with coffee flavor solids, in preparation for caffeine extraction.
Next, the beans are immersed in the flavor-charged water. Initially the water is caffeine-free, and as a result the caffeine diffuses from the beans into the water. Since the concentration of flavor components in the bean and in the water is equal, only the caffeine is removed, leaving the flavor intact. The water then passes through a carbon filter that traps the caffeine. The now caffeine-free, flavor-charged water flows back to the beans to remove more caffeine. This process continues for approximately 8 hours, until the beans are 99.9% caffeine-free.
Following decaffeination, the trapped caffeine is removed from the carbon filter. The flavor-charged water is then recycled to the start of the process for the next batch of beans.
A typical green bean, after decaffeination, is composed of:
Tuesday, September 08, 2009, hans