Coffland Corp: Robusta

September 11, 2017

How to Spoil Coffee Adulteration

Coffee's quality can be tested following simple tricks.

Coffee drinkers know it well: their favorite beverage is sacred. Most of them think they choose the best option in the market, but the truth is that not always the features offered by companies are the same in the final product.

If you are one of those who only enjoy highest-quality products, Coffland Corp may be your guide! On today's post, we will lead you right through the tips used by coffee experts to spoil possible adulteration of this drink

Coffee’s DNA: A new way to establish coffee range

In 2011, the Spanish Company AZTI Tecnalia developed a new method to spoil coffee adulteration based on molecular biology. They analyzed coffee's DNA to determine the purity of Arabica coffee as a result of the mix with less quality coffee beans before brewing process.

This coffee test can detect the presence of Robusta coffee, Chicory or Roasted Malt in Arabica coffee. By separating the coffee genome, they can distinguish between the sorts of coffee by its quality. In fact, this test can also calculate the percentage of good coffee and its substitutes in one sample.

Spoiling coffee's quality using your senses

Although this test represents a significant advantage on coffee science, most of coffee farmers and roasters prefer more traditional methods. Leaving the molecular biology behind, they evaluate their products using their experience, along with their senses.

The coffee smell must be sweet, with a little touch of herbal essences.

The acidity of the espresso depends on the harvest and the type of coffee bean. Tasting coffee may determinate how much bitterness is contained in Arabica coffee by its humidity.

Also, the bitterness intensity depends on the roasting process. A coffee purely acid doesn't have a good flavor.

Besides purity of coffee beans, many factors influence coffee’s quality. In the coffee industry, it's important to pay attention to the substantial changes that damage coffee once it goes to market:

The way coffee is packed may affect the product: roasted coffee absorbs humidity in the air. Also, the sun light subtracts the coffee oils.

If your coffee doesn't have its unique smell, it means that it has passed too much time between the roasting process and the consumption.

Your coffee tastes burned when the roasting process burned the beans, or when you put it too much time in the espresso machine.

Here at Coffland Corp, we know about quality. That's why we offer you the best coffee options! Remember: the final product sold at the market may influence the taste and smell of your morning cup! Most customers prefer Arabica coffee because of its purity and sweeter flavor. Other coffee drinkers enjoy Robusta, a less quality coffee full of an acid taste that wakes up all their senses.

Also, the way you prepare your espresso is the key for a perfect coffee. Follow our entries to know how to make the perfect coffee cup for you!

Coffee drink's quality depends on the brewing and grounding of beans.

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July 18, 2017

What are the base coffee bean flavors?

The different characteristics in coffee beans give specific flavors.

In the coffee universe, several things can be identified as the signatures of a cup of coffee: the processing method, the temperature, and most importantly, the blend of the beans. What most neophytes in this incredible world don’t know is that each cup is fabricated with not one, but up to 5 different base flavors linked to a specific type of bean and a particular roast. Now that you know this, aren’t you curious to know which one of these flavors is within your favorite cup? You can read along to know the base flavors of each coffee bean!

What are the different coffee beans?

Coffee is harvested, treated and then roasted. In this process, there are two important variants to consider: the origin of the bean, meaning the location and the specific process batch of beans, and the roasting process. These two elements have a distinctive influence in the flavor of the resulting coffee. However, it all starts with the selection of one of the 10 commercial sub species derived from the main Arabica, Robusta and Liberica branches.

Arabica: This is one of the most commercial species of coffee, taking up to 70% of the market. This widespread popularity stems from its quality and flavor density, robust and rich, as well as its facility to be blended with others types to give body to a particular selection. From this one, other subdivisions are born. The world-renewed Colombian coffee beans are among its most famous representatives, along with Typica and Bourbon.

Robusta: This branch takes up to 25% of the market, and has one of the strongest flavors in the coffee reign; fact from which its name derives. While its flavor characteristics are sub par compared to the arabica branch, it's often used for special blends. However, its caffeine content is higher, and that’s the main reason why a good portion of instantaneous presentations have a good chunk of Robusta coffee.

Liberica: It has the smallest portion of the coffee market. Liberica is a West African product that’s mainly differentiated by its aspect and savor. The tree is naturally higher, and its mild flavor is often considered to make blends with other coffees.

What are the bases of each coffee bean flavor?

The individual characteristic divisions of coffee beans flavors are defined by certain criteria that you need to know to understand the different tastes of the cups you drink. This is a simple, yet effective, way to identify the blends you are consuming, as well to define your particular preferences:

Body: You can actually feel the difference in the density of each coffee cup you drink. For example, most of the coffee you drink back home it’s much more liquid than the one you consume in a coffee shop. That’s the body of a cup.
Acidity: Defined by the brightness of flavor whenever you drink each cup. It’s the strong tang that you feel surrounding your tongue whenever you take a good gulp of coffee.
Aroma: Each cup, whether cold or hot, has a particular fragrance, that enhances and gives additional flavor qualities. It can go from a smoky flavor, to nutty and even flowery, depending on the blend proportions.
Balance: The combination of each one of the coffee qualities, when not overpowered by each other, create the balance. This is the equilibrium among both specters of the qualities mentioned.
Finish: The aftertaste that remains on your tongue after you drink your coffee is called finish. You can feel it during 2 to 5 seconds after your drink down, and it can give another dimension to your opinion of the coffee cups.

These are the essential characteristics that you can find in the coffee beans, and the particular elements that define and differentiate them from each other. If you want to know more about coffee, then you need to check Coffland Corp social media, where you can see the incredible offers they have! Dare to create a marvel with each coffee bean flavor!

The components for each coffee flavor need to be known to you in order to work with them.