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.”
Every coffee lot has its own history and specific growing conditions therefore reacts to each roast profile we apply in a very unique way; there are no fixed rules, and that is why we do extensive cupping sessions before deciding the optimal roast solution.
We strongly believe that there is only one ideal roast profile for each single lot to express its terroir, therefore our roasting style is only influenced by the coffee itself rather than the final brewing method.
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.
Water quality has a huge impact on a great cup of coffee. The mineral composition of the water used, is fundamental for effective extraction.
Water is the means of extracting the various flavours and aromas from the coffee during brewing which result in the final taste profile of the brew. The fixed residue we aim to find in water is 40-125mg/l and calcium carbonate and magnesium around 40-60mg/l. There should be no chlorine, it should be odorless and around 7ph
There are many ways to achieve optimum extraction:
The recommendation is to use Third Wave water salts specifically for your espresso machine or classic profile for your black brews.
Or another option is to use a water jug like Peak Water, that is designed to encourage you to experiment with Peak Water’s settings, so you can build bespoke water for brewing specific coffees, or tailor the Filter to your taste.
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.