Flight Coffee Co — NH Specialty Coffee RSS



Our Wholesale Mission Statement

  Our Wholesale Mission We work hard to pursue and provide the very best specialty coffee available and we strive to achieve sustainability and transparency in all of our relationships.  The promise of transparency and education is the foundation of all our wholesale partners.  Specialty coffee can be complicated but we promise to make it easy for you!  All of our wholesale partners – from specialty coffee cafes to small bakeries-  receive the same free training and ongoing support.  All we ask is that our customers pledge to brew and prepare their coffee according to the guidelines of the Specialty Coffee Association.  Don’t worry!  We promise to get you there and keep you there!   Our wholesale partners pledge to...

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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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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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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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