Flight Coffee Co — microroasted coffee RSS



Taste, Flavor and Aroma

If you enjoy coffee, I highly recommend attending a cupping session to explore the various ways terroir and processing can impact the flavor profile of your cup.  We cup pretty non-stop at the roasting lab.  It is ground zero for our quality control. We hope to start regular cup pings at the Dover Cafe.  So, you might be sitting there thinking, "what the heck is a coffee cupping?" Coffee cupping has its roots in the coffee trade of the late 19th century.  Coffee traders needed a fast way to evaluate the quality of a large number of coffee lots.  Back then it was a simple matter of pass/fail. Hundreds of coffee would be lined up on a table to be...

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PROCESSING

  On Processing: We sure do spend a lot of time talking about processing but it impacts the cup in a big, big way so in a coffee husk, here is what it all means...processing encompasses every step that is done at origin from hand picking the cherries at harvest time to when it when it is dried milled and readied for shipment.  The seed from the coffee cherry must be removed from the fruit that surrounds it.  Three common methods are commonly used:  washed,  semi-washed and natural. Washed Process or wet method: WET METHOD The wet method makes a really clean cup of coffee that is crisp, delicate and showcases sparkling acidity. The wet method (also called the washed...

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