Flight Coffee Co — NH Wholesale 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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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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