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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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Brew Tips

Brewing TipsThese suggestions are meant to provide a starting place for beginners. Our recommendations are dependent on batch size, pour rate, roast level, processing method, and more, all of which vary. Experiment and adjust to taste!1. DoseBegin with 60 grams of coffee for every 1 liter of water. Adjusting this ratio will affect other factors in ways both obvious and subtle, so pay close attention. Changing any single parameter will also require change elsewhere.  As a starting point for the Hario V-60, we suggest 20 grams : 300 grams coffee.  Adjust to taste as you want to how you want to experience the brewed coffee.Most people find that when 20% of soluble solids are extracted from the coffee grounds, the...

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Who we are.

Notice the title of this blog entry.  It is a declarative sentence.  It is not a question or something we ponder.  Our mission statement for our coffee company is pretty straight forward.  We seek out the top 1-5% of the world's green coffee crops.  Just like the wine sommelier, we are trained to understand what makes a crop of coffee structurally sound.  Specialty coffee follows what is known as the "great chain of custody".  It starts at farm level and it finishes in a brewed cup of coffee.   A really amazing cup of coffee tells a story of connection. At Flight Coffee Co., we love a good back story. Sure brewed coffee is a sensual experience in and of...

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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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