- Coffee likes to rest after being roasted. Flavours develop over 1 to 5 days after roasting and then fade slowly over the next 4-6 weeks.
- The oils in coffee are not oils… they are soluble and flavourful organic compounds.
- Delicious coffee flavours turn rancid and taste bitter after between 8 and 12 weeks. That is why we have always roast dated our coffee! We were the first roaster in Canada to roast date our coffee back in 2003.
- Bold coffee is not necessarily Dark. Roasting coffee very dark can destroy the delicious flavour compounds and render them all towards charcoal. Why use specialty grade coffee only to char the interest out of it?
- Coffee absorbs aromas! It should be stored away from other “smelly” things like onions and perfumed soap. The fridge and freezer are full of random smells that can ruin your coffee.
- There is no X in espresso 🙂
- Espresso is not a roast level, nor a kind of coffee. Espresso is a method of preparation in which the hot water is pushed through the grounds under pressure.
- Crema in espresso decreases as coffee stales. Robusta species of coffee creates more crema.
- Espresso crema often has different taste and aroma characteristics than does the liquid.
- Commercially grown coffee is either Robusta or Arabica. Robusta coffee is low quality and is bitter and unpalatable. Quality coffee does not contain robusta coffee.
- Arabica coffee grows in equatorial mountainous regions.
- Specialty coffee is a technical term used in grading green beans.
- Coffee is a shade loving understory tree.