Use Your Five Senses While Drinking Coffee

A good cup of coffee awakens all your senses.

If you know someone that identifies itself as a coffee connoisseur, or if you are a coffee lover yourself, the experience of having a fresh or specialty brewed coffee is something you must dig. It’s part of what you consider the inclusive experience of coffee. And if you’re not in this group just yet, I’m sure that you'll soon be on board of having a moment between you and your cup of joy. This is because the new trend of coffee love is to bring your five senses into the experience. How? Today here at Coffland Corp you’ll know exactly how to bring in each one of them to the plate!

Scent

This is maybe the first sense that comes into play when you’re about to taste a cup of joy. The scent of each brew varies depending on the kind and amount of coffee in the grind, as well as the preparation method. Some brewing techniques generate a bit of scent, while other perfume the whole house.

Regardless of the amount of scent you get, your nose is fully involved in the process. It pickups subtle clues of aroma, that are interpreted as part of the flavor you’re going to perceive. The way to really enjoy a good cup with this sense? Inhale deeply through the nose before siping. That way you bring in the scent along with the flavor of the gulp, making the coffee even more delicious.

Tact

So, you’re about to drink a cup of coffee. The cup is either warm or room temperature, even cold, depending on the kind of brew you pick. But each one of them brings a sensory temperature that your body remembers while drinking the coffee. It’s simple but effective: you’re preparing your taste buds to the temp of the drink you’re going to take.

But wait, there’s more to it: texture also plays a key role in the perception of your coffee. And it does it in your mouth: the velvety texture you feel in your mouth while drinking a good latte, or the soft sensation of a cold brew. All those are tact-related sensations that come along with your cup of coffee.   

Taste

So yes, you’re having a good cup of coffee. You perceive the flavors of a variety of sources and bring in the rest of your senses into it. A good cup of coffee is complex and complicated: it's important that you think of it as a mixture of components, as a combination of a variety of things. The first one on the plate, it’s the combination and proportion of grains in your grind: the level of arabica, robusta and other kinds of coffee that are out there.

The perception your tonsils are going to get is ruled by this, and it’s a combined effort. In order to enjoy our coffee, you need to focus on the moment and the overall sensation. Savoring also depends on the temperature, as cold brews tend to be stronger than hot brews, and espresso-made tend to have denser textures too.

Sight

Your eyes are one of the main sources of information when it comes to coffee. It’s actually fundamental for your enjoyment of a good cup! Latte art is, in fact, not just an aesthetic choice: is part of why we perceive coffee as tasty. Our eyes tell us if the coffee is going to be velvety, like a latte, or silky, like a cold brew.

If you’re a fan of special brew, then this is a completely different experience: you’ll be experiencing coffee in a completely new way. You’ll see sectioned coffee, with clear cups and different levels of composition, and even the odd addition, like caramel or chocolate syrup. They are all part of what you’re preparing the rest of your senses to taste.

Listening

It sounds strange, but coffee also comes in by your ears. If you’ve been in a specialty coffee shop, you know the sound of the espresso machines making a latte. And you feel the quiet vibe of people minding their own business while enjoying their preferred brew. But hearing the coffee is much more than that. It’s, in fact, tasting it, and incorporating your hearing into the mix.

A good brew is akin to music. It’s a part of the melody that you feel when you drink a good brew of coffee. It’s important that you learn that the ambiance does make a cup: the more crowded, the less likely you are to enjoy a good cup. And as you surely know, coffee is a social beverage, so you might be used to drinking it while chatting with a friend. So it’s also a part of how you perceive a good cup of coffee.

Now that you know how to bring in your five senses into the plate when drinking your coffee, what are you waiting to do it? Here at Coffland Corp, we have the best private brands for you to create unique and special flavors that can be enjoyed wholeheartedly. Contact us to see the combinations that can be made with the help of expert roasters in Miami!

Your favorite drink and your body create together a unique experience.

---

Facebook: CofflandCorp

Twitter: CofflandCorp

Instagram: CofflandCorp

Google+: CofflandCorp

Natural Facts that Determine Coffee Quality

Natural conditions affect the taste and quality of the coffee.

Quality has been a subject of studies related to the production process and customers requirements. In the coffee world, it's necessary to establish quality standards, so the public can choose the coffee product they want, according to their likeness.

According to the ISO (International Standard Organization), product quality is determined by its ability to satisfy established or implied needs. In the case of coffee, beans size and flavor depends on the way farmers treat them while growing. That's why producers must know what type of beans are selling and how good they are!

Although every detail of coffee production can influence the final result, its quality and flavor also depend on the natural conditions where coffee is farmed:

Agroclimatic factors

Soil, temperature, winds, precipitation, solar radiation and the altitude on the sea level are some of the natural facts that influence the harvest. Men do not control these elements, but it can be used to take advantage.

For example, Hawaii coffee is one of the most expensive around the world because it's farmed in volcanic soils. The natural roasting of the beans gives them a unique touch! Another agroclimatic coffee change is in Guatemala, where the sea level also influences the acidity and body of the beans.

Species and varieties of coffee beans

Considering that coffee likeness is tested in the cup when the consumer perceives the correct combination of aroma, fragrance, acidity, and body, the producers are always worried to sell only the best varieties of beans.

The most trade coffees around the world are the Arabica and the Robusta. Most of the coffee consumers believe that Arabica has a higher quality because of its properties. But the truth is that Robusta has a good impact too in the coffee industry, due to its particular characteristics. Although the species and varieties can change the final result in your mug, it’s nature fault to difference the coffee beans featuring.

Proper crop management

Adequate fertilization programs, shade management, tissue management and a right pest and disease control will bring better physical and organoleptic characteristics to coffee.

You should remember that improved varieties need to be fertilized, but it is always recommended before doing so, perform a soil analysis to determine plant requirements.

As you can see, these factors are related to the field conditions where the coffee obtains its organoleptic characteristics, such like fragrance, aroma, acidity, and its body. Here at Coffland Corp, we are always worried to bring you the best tips to achieve a better coffee experience. So, take advantage of nature and drink only the best coffee drink!

Nature gave men the most delicious drink in the universe.

---

Facebook: CofflandCorp

Twitter: CofflandCorp

Instagram: CofflandCorp

Google+: CofflandCorp

How to Test Your Coffee Cup Properly

Making a perfect cup is possible only with the best coffee products.

Cupping is a delicate technique in the coffee industry. This tough job requires studying the proper coffee profile by training your five senses.

Although this career is reserved only for experts, here at Coffland Corp, we can teach you some methods to test your brewed coffee. That way, you'll know how to choose the best quality option. Surprise your friends with the most delicious coffee mugs!

Cupping: the science behind likeness

While coffee tasters prepare themselves for a cupping session, coffee producers put on a table multiple cups with samples of their product in a triangle shape.  

At the top of the triangle, they put a sample of the green beans. At first sign, coffee tasters evaluate oiliness and aroma. Then, the roasted version of these beans is placed on a side. The roasting process is made 24 hours before cupping. That way, the grain rests just enough to test its properties.

After that, coffee producers grind the same samples to examine its characteristics before putting it in the espresso machine. Producers let two or three empty cups for the next cupping steps.

How do I test my coffee?

At this point, to evaluate the quality of coffee, tasters can score these principal features:

• Aroma: coffee tasters sniff the dry samples to assess its fragrance. Then, they add hot water and check the immediate aroma right from the cup. Depending on the product's properties, coffee tasters smell the fruits, flowers or spices mixed with the coffee beans.
• Flavor: once the drink has a normal temperature, the tasters slurp it strongly, using a spoon. This technique allows them to recognize the coffee flavor. At this point, its aroma and body are heavily evaluated.   
• Acidity: generally, they classify acidity according to coffee's sweetness and its fresh-fruit character. This feature depends on the roasting process and the beans natural properties: The "darkest" the toasting, the less acid the drink will be.
• Sweetness: tasters can search the percentage of some carbohydrates due to the coffee’s sweetness. This property can change the final beverage once is mixed with other ingredients.
• Body: coffee's body can be perceived once is tasted. Its intensity scores the heaviness of a coffee drink: The lightest coffee has less presence for palates than others with highest bodies.
• Balance: the balance of a coffee sample is tested according to the taster's impressions of acidity, aroma, and flavor. These features must complement the final result. If not, coffee will receive fewer points.

As you may see, cupping is an inexact science. Coffee professionals aren't always agreed with their final scores. This office accredits the quality of a product according to the profile that the professional prefers.

Besides well-trained senses, coffee tasters are the specialist of reviewing the beauty of a great coffee cup. Now, here at Coffland Corp, we also appreciate the aesthetic of the coffee world, both from production to consumption. But now that you know a little more about cupping why not teach us your exercises? Remember: practice makes a master!

Coffee tasting allows you to measure some aspects of your brewed coffee.

---

Facebook: CofflandCorp

Twitter: CofflandCorp

Instagram: CofflandCorp

Google+: CofflandCorp

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.

---

Facebook: CofflandCorp

Twitter: CofflandCorp

Instagram: CofflandCorp

Google+: CofflandCorp