Escolar Documentos
Profissional Documentos
Cultura Documentos
Lesson 1- Roasting Lesson 2 Choosing Your Beans Lesson 3 Know Your Origins Lesson 4 The Journey Lesson 5 Certifications Lesson 6 2% for People and the Environment Lesson 7 Whole Bean vs. Ground Lesson 8 Grinding Lesson 9 A Word on Decaf Lesson 10 Make Coffee Lesson 11 Tips and Ideas
Lesson 1TOP
ROASTING
If you dont have a super high quality bean, there is no amount of roasting it that will produce a high quality cup of coffee. This is why we go to the remote, far corners of the planet in search of amazing beans with fabulous taste and aromatic characteristics. We scour remote tropical highlands, visit small coffee farms and throw in a crazy amount of trekking, whitewater kayaking and fly fishing just because it s the right thing to do! But yes, the roasting is definitely vital. The art of roasting is all about roasting the beans just right to bring out the unique characteristics of the bean to realize its flavor and aroma potential. We use a high tech fluid bed air roaster to slow roast our beans in small batches. For such an intense technological monster, our roasting machine treats our coffee with respect releasing each beans individual characteristics. High velocity air is forced through a bed of beans, suspending them on a cushion of air and rotating them in the chamber to ensure an even roast. Air roasting removes the super-heated drum surface that would traditionally move the beans, in order to protect the beans from being scorched. Roasting byproducts and smoke are removed as fresh air enters the roasting chamber resulting in clean, smooth cup of Adventurous Joe Coffee.
Lesson 2TOP
break the crust and again, take in the aromas. Then we take spoons and skim the surface of each cup to clear away the foam so we can slurp small spoonfuls. Yes, its slurping vigorously from a spoon instead of drinking the coffee. By slurping, we spray a small amount of coffee throughout the mouth to allow for a total sensory experience to occur. During every phase of the cupping process, strict attention is given to each cup to detect any inconsistencies and to fully appreciate and identify the unique characteristics of the bean. We assess each beans: - Body or sense of heaviness or richness - Acidity or sharpness, snap and liveliness - Aroma or the pleasing fruity or herby or floral smell sensation in freshly brewed coffee The cupping process provides the overall impression of the coffees body, acidity and aroma, taste balance and tactile balance. Cupping is also used to convey specific tastes brought to mind by the coffee such as, nutty, spicy, musty, or notes of fruits or chocolate. This process lets the bean to speak to us enabling us to identify beans that are truly amazing and thus, a good fit for Adventurous Joe!
Lesson 3TOP
The farm maintains the river basin and the natural vegetation that grows nearby. The farm has various water sources which been protected. Hunting and fishing are prohibited to conserve natural flora and fauna. The coffee residues for the wet mill are used as organic fertilizer in the coffee plantation, creating a self sufficient system. The farm has a natural forest which has been protected to conserve the different species of trees, plants, and animals in that ecosystem. Finca Ceylan has contributed to the community by building houses, suppling drinkable water and educating its employees and children. Mild, bright coffee, roasted to a medium level (unless otherwise requested). Grown at an elevation of 4,000 ft., the coffee varieties from this estate include Typica, Geisha, Maragogype, and Excelsa. The estate is a true testament to biodiversity: from the river basin to the high mountainous elevations, the Echiverria family has preserved the local vegetation alongside exotic crops of cardamom, bananas, macademia nuts, and, of course, coffee since 1870. Certifications include Organic and Bird-Friendly.
HONDURAN :: Marcala
In the year 2000, 62 farmers joined together for the purpose of transforming their farms from conventional to organic production and formed COMSA (Caf Organico Marcala, S.A). In 2001, fostered by a foundation called Funder, COMSA achieved their organic certification from Bio Latina which has enabled them to earn higher prices by marketing their coffee to international buyers. In February 2006 COMSA then applied for and was granted Fair Trade certification status. COMSA uses the Fair Trade premium to benefit many social projects including paying teachers salaries and buying school supplies. It also finances the construction of kitchens in schools in order to help them in the program called Merienda Escolar that provides meals for children at school. The coffee region of Marcala is located in the department of La Paz with optimal ecological conditions for the production of fine coffees. Coffee is processed using the washed method followed by both sun and mechanical drying. At 4250 5575 feet above sea level, 30% are Boubon and Tipica trees 60% are Catui and the balance are Caturra and Pacas varieties. Taste notes include brightness, citrus and chocolate. Certifications include Organic and Fair Trade
Lesson 4TOP
Journey
Our coffees are purchased either from farm cooperatives in the coffee growing regions or directly from the small farms where they are grown. Bagged beans are exported to the U.S. and then trucked overland to our roasterie here in Maine.
We then micro-roast small batches to our specific flavor profiles so the beans are fresh when they ship to you and to ensure the best taste and consistency. We prefer our air roasting method to drum roasting because its less likely to scorch the beans. In addition to the fact that we want you to know where your coffee comes from, the single source also makes it possible to ensure that the farmers, communities and environments from which your coffee comes directly benefit from our give-back program, 2% for People & the Environment.
Lesson 5TOP
Certifications
The Responsible Coffee-Drinkers Field Guide to Certifications and Conservation
We only get to use one planet. So we dont want to degrade it or use it up, rendering it useless for future generations. From purchasing sustainably produced green coffee beans to sustainably roasting our coffee, at AJC we do everything we can in the business and in our personal lives to lessen our footprint and our impact on the environment.
Fair Trademeans that small farmers are treated fairly and get paid fair price for their coffee through cooperatives and no middleman is exploiting the farmers who grow the beans. Organicmeans that no chemicals or fertilizers are used in the production of the coffee. No bad stuff for you. It takes a non-organic coffee farm about three years to become certified organic. During the
transitional period, only organic practices are in play.
Shade Grown and Bird-friendlymeans that the coffee plants share ground with larger plants and trees that provide shade and also habitat for birds that eat insects harmful to
coffee plants. It is a biodiversity strategy for eliminating the need for pesticides to grow coffee. The Smithsonian Migratory Bird Center (SMGC) certifies this practice. North American songbirds migrate to Central and South America. The destruction of rainforests for industrial coffee plantations has had a direct impact on songbird populations. This certification demonstrates sustainable practices for maintaining forested bird habitat on coffee farms.
Rainforest Alliancesupports coffee farms that are forested and are maintained as refuges for wildlife and for growing coffee.
Lesson 6TOP
Lesson 7TOP
Lesson 8TOP
Grinding
Do you own a grinder? Grinders are pretty darn awesome and you should have one. Do yourself a favor and get a good coffee grinder. Grinding your beans just before brewing gives you the freshest possible coffee and releases all of the aroma and flavor attributes of your coffee. Ground
coffee loses these attributes. The longer the time between grinding and brewing, the m ore of your beans essence is lost. Burr grinders are better than blade grinders for releasing the flavors of your beans. Burr ginders provide a more consistent grind for a more consistent extraction from the beans. Getting the grind right for the type of brewing you will be doing is important. Fine for espresso, medium for drip and coarse for French press.
Lesson 9TOP
A Word on Decaf
Lesson 10TOP
Make Coffee
SoNow youve got it, what should you do with it, right? We know that if youve ordered or bought a bag of Adventurous Joe Coffee, you probably know how to make a reasonably good cup of joe. But this isnt about that. This is about making a truly EPIC cup of coffee, every time. This is about making sure that the distinctive character of the beans now in your possession really comes through and you get some sense of the amazingly incredible places they come from andreally Why be Average Joe when you can be Adventurous Joe?! An ordinary cup of cof fee is easy to come by. But a truly amazing cup takes just a bit of education and understanding and no more time to make.
Lesson 11TOP
watch?v=ZskwLFKEWT8&feature=youtu.be
v. Manual Drip/Pour-Over Method is favored by many baristas as it provides the most control over the brewing process. Cone-, or square-shaped filters are placed above the coffee vessel, whether a single cup or carafe. Hot water is poured over the grounds that have been put in the filter. Just a bit of water at first is poured, to allow the coffee grounds to bloom. Then the balance of the water is slowly poured over the grounds and is allowed to drip into the vessel below. This is a truly pleasant ritual. Use a medium grind. vi. Espresso Makers and Cappuccino Makers utilize much more coffee and less water, 20 grams of coffee to 2 ounces of water, to make for a more concentrated, intense, thicker brew. You are essentially making an extract that is as much fun as it is intense. Cappuccino Makers allow the addition of frothed, steamed milk to make for a truly decadent beverage. For espresso and cappuccino anywhere, yes, ANYWHERE!,
use an AeroPress. AeroPress is a lightweight, tubular press that uses forced air to push the hot water through the grounds. Unlike a French press, your espresso is no longer in contact with the grounds when the process is completed. Use the lightweight, battery-operated aerolatte to froth milk for cappuccinos anywhere! Use a fine grind. vii. Cowboy Coffee-Yes, cowboy coffee. This is a customary method used by cowboys and outfitters on the trail or riverbank over a campfire. A large percolator pot with no basket for the grounds is used. Fill with water and heat until nearly boiling. Then add the desired quantity of coffee grounds into the water. Keep the water just below boiling for 6 minutes and drop in one broken egg, including shell and let sit for a couple of minutes. The egg will consolidate the grounds at the bottom of the pot. Add in just a little cold water to sink the egg to the bottom. Now you can pour and enjoy! Flossing may be required. Use a medium grind. viii. A Word on Filters-Non-reactive metal filters made of gold mesh or stainless steel need to be kept very clean and are better for the environment and make the best brew. Paper filters work well but may inadvertently add unwanted flavors to your coffee and even filter out some of the flavor. Some brown filters are very guilty of this. On wilderness trips, some outfitters use cloth [organic muslin] drip filters rather than the paper type. This way they just rinse out the filters thoroughly and reuse them, eliminating the waste and need to transport used paper filters throughout a whole trip.