Any coffee, no matter of what quality, can be affected dramatically at the stage of brewing. Brewing is a chemical reaction between hot water and coffee. According to work done by the Coffee Brewing Center, while roasted ground coffee is about 30% soluble by weight, only 18-22% of that soluble material results in desirable coffee flavor. This material must be present in a certain concentration to be best appreciated. For more details on ideal conditions for producing a satisfying cup, see the SCAA website.
Continue reading Brewing Coffee – Testing and Analysis
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Packaging and the maintenance of packaging equipment is one of the biggest challenges in the roasting facility. Coffee Analysts has designed shelf–life tests so that several samples from a batch are tested at once. Especially in the case of coffee packaging, only testing one bag will not give adequate information about the packaging system. Use of the leak detector: When excessive oxygen is found, it is important to determine the source. If the equipment is not sealing the bag properly, pinhole leaks can develop that allow small amounts of oxygen into the package over time (immediately after manufacture, no oxygen will be detected). By isolating the location of these leaks, the equipment can be adjusted as necessary.
Continue reading Testing for Coffee Shelf Life  Coffee package testing Freshness is a major determinant of roasted coffee quality and consumer satisfaction. The rate of coffee staling will depend upon the amount of contact with oxygen. Conditions of heat and added moisture will accelerate staling. Moisture-resistant sealed packaging with a minimum of oxygen content is the key to coffee shelf life.
Continue reading Coffee Packaging and Shelf Life  Jacqui Hartman, Flavor & Fragrance Specialties Coffee Analysts conducted a two-day coffee sensory training session for Jacqui Hartman, a junior flavor chemist at Flavor & Fragrance Specialties. The training focused on “Tongues & Noses” with emphasis on tasting coffees from around the world. Jacqui worked with the CA staff on identification of faults, taints and positive attributes, and departed with a “taste bud high,” ready to get back into her lab. Ever wonder what’s going on in that mouth of yours when you take a sip of that amazing Costa Rican? It took us a long time, but we are officially on Facebook. We will post updates to our Analysts Blog (this page), as well as links to coffee-tech related articles, videos, etc.
Our coffee product development team helped First Watch develop this special blend. According to a First Watch press release:
Read the entire article: First Watch now selling signature ground coffee at all 82 locations.
 Cupping with Vermont experts offers glimpse into the world of professional coffee
 George Howell Coffee Ed, a newly founded coffee educational and training company is pleased to host George Howell for a very special slideshow presentation on “The Long Road to Quality – From Seed to Cup.” Following the slide show, George will be facilitating a coffee tasting for attendees on six coffees from coffee-growing regions around the world. Attendees will learn how professional coffee tasting is done and what attributes are characteristic of different growing regions. There is only space for 50 individuals, so please reserve your space today. This event is being sponsored by Coffee Enterprises at 32 Lakeside Avenue, Burlington VT from 9-1pm Saturday March 6th for a small fee of $15. Only 50 seats are available so please call Coffee Enterprises (802.865.4480) or email: chris@coffee-ent.com to reserve your space! George Howell, internationally recognized leader in the Specialty Coffee Industry, founded the Coffee Connection in Cambridge, MA in 1975 and went on to found George Howell Terroir Coffee Company in 2002. He received the Lifetime Achievement Award from the Specialty Coffee Association of America in 1996 and was awarded the Specialty Coffee Association of Europe’s Better Coffee World Award in 2007. George also was the co-founder of the Cup of Excellence and currently serves on the Arbitration Panel for the Specialty Coffee Association. In Rwanda, Dan was a featured presenter at the East Africa Fine Coffee Association’s annual meeting. Dan’s presentation on Trends and New Products in the Coffee Industry was attended by over 300 delegates from twenty countries. The first month of the New Year brought us two visitors from Strategic Coffee Concepts, Michelle Yum and Kelvin Kim, representatives of a roasting firm in Seoul, Korea. Dan recently trekked to Jarden, Colombia to witness the opening of a new processing coffee mill for the LaMinita Coffee Company. Jarden is one of the premier coffee producing areas in Colombia, and LaMinita has opened a state of the art mill in order to obtain the quality of coffee their clients demand. While there, Dan participated in their first cupping and inspected the coffee fincas where the coffee is grown. At an altitude of 5,000+ feet, this area remains pristine as the surrounding areas are filled with lush natural forests and wildlife. Upon departing Colombia, Dan ventured to the Boquete & Vulcan regions of Panama where the most expensive coffee in the world is grown. Hosted by owner Price Peterson of the La Esmeralda Farm, Dan cupped the early harvest of the famous “Geisha” variety of coffee. He also met with owners from neighboring farms and toured the mountains which contain a wide variety of birds, butterflies, snakes and tarantulas! Panama, although among the smallest producers of coffee, enjoys a reputation for small farms that produce distinctive tasting high–quality Arabica coffees.
Tea & Coffee Trade Journal asked several key players of the industry for their thoughts on what the year 2009 will bring. What are the most significant changes/discoveries/advances that you have witnessed in your segment of the industry over the past year? In the industry as a whole? How have you utilized these new aspects to benefit your company? “Two big changes, coffee by the cup as witnessed by the Keurig System and Nespresso. The Keurig brewer, which uses capsules, is a beverage system, not a coffee maker, with the ability to brew a wide variety of coffees, teas, cocoas and soon chai and others. This is being well received in office and now mainstream consumers. Lots of growth opportunities. Nespresso is the leader in the single cup field with $2.2 billion in sales but just has espresso, although they have around 10 types. The coffees are very good with great crema. They are very popular overseas and are being introduced via their own retail stores in the U.S. as well as high-end advertising.” Dan Cox, Coffee Enterprises, Vermont Coffee Analysts has started a cross training program where invited coffee professionals from a coffee producing country visit Coffee Analysts and spend a week sharing industry practices with the CA staff. Cesar Eduardo Ambrocio is the Head Coffee Cupper in Guatemala and works at Anacafe. He is responsible for tasting over 10,000 samples per year of coffee from all of the seven regions of Guatemala. Juan Antonio Silvestre Yanci is the head coffee roaster from Anacafe and is also part of the cupping team there. Both of them hold the prestigious license of being Q grader certified. While at Coffee Analysts offices they shared their knowledge of Guatemala coffees, which included a heavy schedule of tasting coffees. Later in the year Coffee Analysts plans to send two staff to Guatemala where they will bring their expertise to Anacafe.
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