Flight Coffee Co — NH Micro-roasted 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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Brewing and hitting the sweet spot.

If you’ve ever looked at Brewing Control Chart or had it tattooed on your body and have always been confused by it, or never bothered to look at it too closely, I am willing to try and parse it all out for you. You want to hit that sweet spot in the zone, otherwise the coffee which just successfully passed through the great chain of custody was just murdered in the brew. The vintner has complete quality control up to the time of bottling - it is pretty easy to pour wine into a cup. Coffee requires that the consumer use a bit of their own craftmaship during preparation. There are a number of variables that can ultimately ruin a...

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The Top Crops

So what exactly makes our coffees hit 90 plus and win awards?  Many things, of course.  The first on the list is continuing education through the Specialty Coffee Association.  Coffee is a science and new elements are constantly being discovered about the drupe.  What is a drupe? A drupe (or stone fruit) is an indehiscent fruit in which an outer fleshy part (exocarp, or skin; and mesocarp, or flesh) surrounds a shell (the pit, stone, or pyrene) of hardened endocarp with a seed (kernel) inside- like the coffee cherry.  Yes, we get excited about botany, chemistry and agriculture here at Flight Coffee Co.  Cultivars, processing, roast profiles, brew science, roasting science, water quality and so on are things we never stop...

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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...

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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...

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