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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...

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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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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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What we mean by varietal distinction...

 Produced in between the tropics, with varying climates, soil, and growth processes, your cup of coffee has a specific flavor profile that can be traced to it’s region and country of origin.  We call this varietal distinction.  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. 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...

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