WHAT IS THE SCA CLASSIFICATION?
Green coffee is bought and sold commercially according to its quality. It must be rated by a professional coffee taster (Q grader) who scores the coffee, depending on the presence or absence of defects.
According to the Specialty Coffee Association of America (SCAA), “Coffee which scores 80 points or above on a 100-point scale is graded ‘specialty’.”
Specialty coffees are grown in special and ideal climates, and are distinctive because of their full-cup taste and little to no defects. The unique flavors and tastes are a result of the special characteristics and composition of the soils in which they are produced.”
There is only one method for enhancing the quality of a specific coffee: the way in which the green beans are roasted.
The lighter the roast, the more acidity and less bitterness you'll obtain in the cup. The darker the roast, the more bitterness you'll taste, and acidic tones will be gradually less intense.
After roasting, the coffee should be stored at a constant cool temperature to maintain the quality. As long as the coffee bag remains closed, the coffee will stay fresh for about three months. Once the coffee bag has been opened, after a maximum of ten days it will lose most of its best organoleptic qualities.
BREWING: Peak flavour 4/28 days
ESPRESSO: Peak flavour 8/10-28 days
The coffee bag
ESPRESSO It's always best to try to open the pack of coffee beans just a few minutes before using it.
FILTER It's always best to preserve the gas inside the beans as much as possible by opening and closing the pack only when necessary.
To maintain the freshness and flavor of the coffee it should always be freshly ground immediately before brewing because after 15 minutes 75% of the flavour is lost.
It's recommended you use a special coffee grinder (manual or electric) at a low speed, with titanium-coated steel burrs and a consistent grind.
Fine for espresso, medium fine for pour-over or filter and medium coarse for French press.
GENERAL ADVICE FOR CLEANING AND MAINTENANCE
The burrs of the coffee grinder, hopper, and doser chamber (where present) should be cleaned with a recommended product twice a week.
Espresso machine: Backflushing and cleaning of a portafilter / filter basket should be done every 24 hours with the appropriate recommended products (no caustic soda or famous brand household cleaning products!)
- IMS competition filter baskets and filters because they guarantee optimal extraction.
- Changing flat burrs every 300kg and conical burrs every 700-800 kg.
- Changing seals, shower screen and filter basket every 6 months.
We recommend using cleaning products from Puly / Coffee Clean.
Brewing equipment should be thoroughly cleaned and dried after every use. Manual coffee grinder does not require replacing parts.
Between 20-30 seconds; water pressure 9 bars; temperature between 90°C and 95°C (depending on the coffee and the roast: the lighter the coffee, the greater the necessity to use a higher temperature.)
Time: Between 20 and 30 seconds there is a slow transition in the coffee from greater acidity to more bitter.
Pressure: 8-10 bars
Temperature: 90°C for a dark roast coffee (or grown at lower altitudes / less density) 95°C for lighter roast coffee (or from higher altitude / greater density)
Between 2.5 and 4 minutes; preinfusion/blooming about 30 seconds, water should be double the weight of the ground coffee; extraction, water temperature 92°C-96°C; pouring slowly and in a circular manner using a kettle / jug with a narrow swan-necked spout. The recommended quantity (dose) is 14-16 g. of coffee per 250 g. of water according to taste.
+ dose = + body + acidity
- dose = - body + bitter
Water is the means of extracting the various flavours and aromas from the coffee during brewing which result in the drink being pleasant or not.
Espresso: 90% water
Brewing: 98.5% water
The chemical composition of the water used is fundamental for effective extraction.
Filter: We recommend using bottled water or water from a filter jug to make filter coffee.
Espresso: We recommend using treated water that has the characteristic listed below.