Alpro My Cuppa performs like semi-skimmed milk in tea without curdling or leaving you with a grey, watery cuppa and is low in sugars as well as being made with sustainably sourced soya. It's important to understand that not all coffees are suitable for filter roasting, or to be recommended for filter brewing. Generally, the coffees must display something exceptional. Typically, they are higher grade micro-lots we know work well in a filter brew situation, through our extensive testing.

Coffee bags contain 3 layers - inner and outer poly layers with an essential metal layer in the middle that performs the critical barrier protection. Coffee flavour is an oil that is extracted when the perfect balance of heat and high pressure are applied during the brewing stage. There is a lot to read here about choosing the best filter coffee beans online. It is important to understand the distinction between two different styles of roasting coffee. We encourage you to absorb as much as you possibly can so that we can make the Filter Style coffee experience as enjoyable as possible. It's been that way for a long time - we do a disproportionate volume of Decaf, perhaps the most in Australia. If you want a tried and tested quality coffee, buy our Kenya coffee, a premium quality medium roast bean.

Barista Style Coffee Blends

Our thoroughly washed Yirgachaffe is a super-clean cup of delicious flavours representing the best premium single-origin Ethiopian coffees. As a leading specialty coffee roaster that cares about quality and freshness, we have developed a limited range of premium Instant Coffee products. Theydeliver a coffee experience that is superior to the offerings generally available in the supermarkets and other retail outlets. Our instant coffee is roasted and processed right here. We use a higher standard of coffee beans and ship it much fresher than traditional instant coffee suppiers. So what creates "strength" in a coffee, let's look at caffeine content first. Robusta And Arabica Types Of Coffee Initially we (my partner and I) worked through a variety until we hit on something we really loved. The Columbian Excelso is an organic, fair trade, single origin coffee with heaps of chocolate flavour and plenty of strength that worked fabulously in our flat whites or lattes. It was genuinely giving us a better coffee than we could get in most coffee shops.

Some of the old-school roasting companies love robusta and they just can't shake the habit ofrelying upon robusta's heavier payload of body. It's always a given that Robustas will be used in Italian coffees (in ratios from 15% to 50%), to enhance the Italian coffee bean espresso crema andtame acid level. Also toprovide a lower-cost filler in the blend for the cost-competitive Italian commercial offerings.

There are quite a few people out there spruiking that coffee is useless after 14 days - that bit of information is utter nonsense. Fear not, this is a very complex and difficult dynamic to manage. Even the best baristas who worked in coffee shops for a long period,can struggle with this from time to time. A common myth that is a nuisance hangover from the past is when people refer to strength as a roast depth rating, e.g. I want a dark freshly ground roasted coffee.

Roasting darker leads to reduced acid, increased bitter and ashy taints, and a shorter shelf life (a smaller optimal usage window). That is not what strong is about, unless of course what you are really trying to say is you like (or are accustomed to) a lot of "bite" (some bitter taints) in a coffee. It's not just our roasted Decafs but a universal phenomenon across all Decafs, regardless of whether it is EA, Sugar Cane, Swiss Water or Mountain Water. It does not matter what type of brewing method you are using - espresso, stovetop, filter, plunger - the whole equation is influenced by variables such as grind, dose, temperature, time, etc. You may already know there are two primary types of coffee beans that aregrown around the world. These are Robusta and Arabica. In each type of Robusta and Arabica, there are many varietals. If the grind is too coarse, or the dose too low (remember that grind and dose work together and against each other), the espresso will "gush", and the shot is completed in a short time (less than 20 secs for example).A coffee of impeccable quality with refined citrus acidity, clean, smooth and delightful flavours of oak, lemon, and honey with caramel in a buttery body and sweet citrus acidity following with a rich chocolate finish. The #1 fault I see most frequently with home espresso environments is a failure to adjust the grind to suit the coffee bean/blend. Away from heat, light and changing temperatures. We like the bottom of a pantry or a cupboard that kept relative constant in temperate, a cool area that stays between 15 -25 degrees is best, particularly if you live north of Sydney. The ability to correctly extract the most oil, is the result that ends up with greater levels of flavour.