We are pleased that you are here. Generally, we have obviously more blogs on compostable coffee pods, coffee and coffee capsules. Other educational articles on sustainable coffee pods are e.g. from leading media publishers, or Moving Beans. Do browse our related article on Nespresso pods.
How do you effectively extract coffee?
The extraction of the coffee is at the core of any brewing or coffee-making procedure. It draws out some of the flavours and substances and leaves some behind when water passes through the coffee. When making coffee, it is the unexpected intricacy of this process that provides us so much of an intrigue as well as frustration.
Sharper, acidic, fruity flavours tend to come out first, followed by the deep, heavier ones, and lastly, the woody, bitter notes. A well-extracted cup of coffee has a balance of these. This extraction depends upon a number of factors including water circulation rate, water pressure, temperature level, coffee grain size and distribution, water quality, and harmony of extraction, amongst others.
The ideal extraction that typically gets pointed out is 20%, implying that 20% of the coffee is taken by the water and the rest is chucked into the compost pile. The extraction levels of immediate coffee is around 60%, making the instantaneous coffee procedure the most effective preparation technique, just not necessarily the most preferable one.
How are coffee beans dried?
After selecting the ripe coffee cherries gathered from the Coffea plant, the coffee beans are extracted by utilizing a specific processing method. As already said in our last blog site, there are 3 main processing techniques: cleaned (or wet) procedure; dry (or natural) procedure and honey (or semi-dry) process.
The Natural Process is the most ancient and simple approach. The coffee cherry is gathered and after that set-out to dry with the fruit and skin undamaged and the coffee beans inside. The coffee bean and the coffee cherry dry together and are separated at the end of the drying procedure.
The drying of natural coffee can take a long-time and is labour-intensive. It requires significantly less water than other processing methods and is, in this sense, environmentally superior. This is likewise why it is utilized in parts of the world with water shortage.
Nevertheless, this approach is frequently not the preferred processing alternative by farmers since the slow and typically very variable drying conditions makes the coffees develop rotten or extremely “cool” flavours. Now you know!
What is coffee cupping?
There are limitless flavour notes to coffee. You can practice observing these through a coffee tasting strategy called coffee cupping. In order to accomplish the most consistent outcomes, the “cupper” (which could be you) requires to follow easy however really particular procedures:
1. Grind the coffee in a bow
2. Smell the ground coffee
3. Top it up with warm water
4. Await 4 minutes
5. Break the crust that has actually formed with a spoon and stir 3 times.
6. Smell the aroma as this is occurring and after that you wait for a more 6 min
7. Taste it. Take a sip with a spoon, without interrupting the premises at the bottom.
Write down the tasting notes you view. Initially, it is a good idea to explore the subtleties by concentrating on whether the coffee tastes chocolaty or nutty or whether it has notes of berries or fruit. You can start believing which berry or fruit it could be as soon as you begin being able to determine flavours.
Moving Beans is a start-up that has been providing coffee pods for several years, with much more news at Moving Beans. Alternatively check out an interesting blog on compostable Nespresso pods. They were one of the first to sell truly plastic-free coffee pods.