It is extremely important that databases of information exist to inform the industry and public about the varietals currently out there and encourage future development of new cross breeds. The World Coffee Research Organization (WCR) has started this needed movement.
If you’re a regular reader of this blog, you’ll know that one of our recurring goals is to demystify coffee and discuss our work behind the scenes. We’ll continue that quest today by discussing coffee cupping and scoring, a brewing method and system of evaluating that brewing method, respectively. By outlining how we use these processes at Clean Foods, we hope to shine a little more light on how we ensure that the coffee in your cup is as delicious as possible.
Some of the most important and interesting health improvements associating with coffee drinking, however, only start to reveal themselves over a longer period. The long-term effects, from degenerative disease risk reduction to blood pressure improvements are thanks, largely, to the antioxidants found in coffee beans.
Coffee roasting is something of an arcane process; little discussed, oft misunderstood, and necessary to transform green coffee into the brown liquid we all know and love. Since most people don’t know what a coffee roaster looks like, let alone how coffee is roasted, in this blog post, we are going to detail our coffee roasting methodology.
In this second edition of our interview with Café Altura’s founder, Chris Shepherd, we discuss some of the early successes and trials of Café Altura.
This piece is the first in a series of transcriptions from an interview with Clean Foods’ founder, Chris Shepherd. Our conversation begins with Café Altura’s origins in Ojai, CA.
Imagine your perfect morning. If you’re anything like us, and the fact that you’re here reading this post is a pretty good indication you might be, it’s probably going to involve making coffee. When you wake up wanting to start your day this way, you want the result of your brew to match up with that ideal picture you have in your head. A perfect cup of delicious coffee, showing off each aspect of the roast’s flavor profile, every time.
Coffee processing is a crucially important factor in the flavors which end up in your cup. We detail a few of the major methods of processing coffee, and shed some light on why your morning cup tastes the way it does.
Third wave coffee is a term coined in 1999 by Timothy Castle in his writings about the changes of coffee consumption and production from just before the turn of the 19th century to where coffee culture is currently, in the US market. The first and second waves refer to where the coffee is consumed, the first being the home, the …
We give you a basic overview of the factors we consider when evaluating green coffee, namely, moisture content, density, bean size, and processing method, as well as how we use this information to select roast profiles and make sure our coffee is delicious by the time it’s in your cup.
