Flight Coffee Co — NH coffeeroaster RSS



Organic Acids in Coffee in 95 seconds or less...

One pesky test of the Q exam has to do with Organic Acids and Chemistry of Coffee. In a nutshell (or a coffee husk) we broke down five of the most prevalent acids found in coffee, differentiating between their tastes, and what happens in the roasting process to each of them. The five acids we tested for were Citric, Acetic, Quinic, Malic, and Chlorogenic. We were given a control sample of coffee along with a cup of coffee having the added acid, as a means of comparing. Side-by-side it was easy to differentiate between the control and additive, an easy pass. So here we go... Citric Acid is known for having a sour and fruity taste to it and found in fruits...

Continue reading



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...

Continue reading



In between the tick and tock...

  I have often said that morning coffee has a way of tricking us into believing we are going to have a really, REALLY productive day.  Many of our to do lists are fueled by the morning cup.  By contrast, our afternoon coffee is not only our reality check but it is also our repose.  It reflects a time go inward, to capture the flight of whimsy and imagination.  It slows us down to say there is more to the day than rushed time, it gives us pause to take a break and exist in between that tick and tock of time. Our slow bar for our Dover cafe is in its design stage.  In addition to it existing to...

Continue reading



More on roasting:

The kaleidoscopic array of flavors you find in your coffee from cup to cup is a result of both the natural chemical makeup of the green coffee and the trick we roasters have learned to unlock its potential—we roast it to secret profiles. The raw coffee bean—not actually a legume but the pit of a small, red fruit—contains roughly 300 volatile compounds, making it chemically well equipped to be turned into a very flavorful beverage. These aromatics, however, are locked away in the bean’s extremely dense cellular structure. Roasting the tiny, rock-hard pits transforms them in two major ways. The first change is to the aromatic compounds. Heating the beans to temperatures of around 400 degrees leads to an increase...

Continue reading



Coffee Varietals

Varietals have a big impact on the cup profile of each of our single origin coffees.  You will notice in our store, we list the varietal of each coffee. Varietal is a term used to describe a wine made from or belonging to a single specified variety of grape. And like the grapes affect on wine, the coffee varietal helps shape each coffee's taste profile. The coffee industry has somewhat adopted this term, but instead of using it to describe a coffee of a specific variety or cultivar (i.e. Bourbon coffee), it is used in the place of the term variety or cultivar. Here is a quick list of some of the more common varietals. Bourbon: -Complex acidity, caramel like...

Continue reading

Subscribe to our mailing list