In Cuppa Choice, roasting coffee is perceived as an art and a means of developing the right original flavor. Each coffee has different size, shape, color and density and requires different sets of temperature and timing to bring out each type of bean's finest individual characteristics to their fullest potential.
ROASTING GOURMET COFFEE
The roasting process requires the roast master to possess the knowledge and awareness to know the precise moment in which to halt the roasting process - those few critical moments can mean either success or failure. Incorrect roasting can result in an acidy, flattened flavor, or a burnt, baked taste.
The ideal roast in terms of fully developing the character, quality and flavor differs from coffee to coffee. Characteristics which may be desirable in a dark roasted coffee would be undesirable in a lightly roasted coffee. It is all left to the interpretation and skills of the roast master. A lightly roasted bean may range in color from cinnamon to a light chocolate-tan. Lighter roasts are generally not used for espresso since they produce a sharper, more acidic taste than do darker roasts.
Darker roasts, in contrast, have fuller flavor, approaching a bittersweet tang. The amount of oil drawn to the surface of the bean does increases proportionately to the length of roasting time. Dark roasts can range in color from & medium chocolate color with a satin-like luster, to an almost black bean with a slightly oily appearance. The darker the roast the more you will taste the char, rather than the flavor of the bean. Many extreme dark roasts will tend to have a smoky flavor and are better suited for brewed coffee than espresso. As the roast darkens, caffeine and acidity decrease proportionately.
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BLENDING GOURMET COFFEE
With more than 100 different types of coffee beans, each with its own characteristics, proper blending is essential to the balance of flavors necessary in creating superior coffee and espresso. The experienced roaster, with his knowledge of each bean and its specific characteristics, selects beans from different areas of the world and then artfully combines them to create the desired blend of flavors.
The roaster's blending knowledge is a closely guarded secret. A single coffee bean doesn't usually possess the complexity necessary for good espresso. Some better espresso blends contain three to seven different types of beans. In the U.S., 100% Arabica beans are usually used for gourmet espresso blends. In Italy, some Robusta beans will often be added to the blends for the abundance of crema they will produce in the espresso process. They will also add a different complexity and higher level of caffeine.
THE BEANS
Cuppa Choice Pure Blend gourmet coffee is made from Arabica beans grown at higher altitudes. They are known for producing the richest and most aromatic coffee drink. Higher altitudes moderate the growth of the Arabica plant in a tropical climate.
The higher the altitude at which the plants are grown, the finer the quality of the coffee. The focus in producing Arabica beans from harvesting through to roasting is the quality of the coffee.
SIZE OF ROAST BATCH
Cuppa Choice roasters roast in smaller batches (no more than 60 kg) and that signifies more uniform and consistent roasting. All the beans receive the same amount of heat and air and come out of the roasting oven at the same time. It is during the roasting process that the sugars, starches, and fates within the coffee bean are emulsified, caramelized, and released, creating the fragile coffee oil.
This substance isn’t actually an oil, but it is what gives the coffee its flavor and aroma. By introducing smaller batch roasting, the roast master can perform his art to a greater degree with a wider array of variety of roasts, from the normal operations roast to the darker French roast.