Green Mountain Coffee Roasters With Tony and Winston Rost - Mexican Select

!±8± Green Mountain Coffee Roasters With Tony and Winston Rost - Mexican Select

Green Mountain Coffee Roasters With Tony and Winston Rost - Mexican Select

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Coffee Varieties

!±8± Coffee Varieties

It used to be that we had very little choice when it came to coffee varieties. Basically, you could choose regular or instant, with only a few brands of each available. In the last decade, however, coffee lovers around the world have been delighted by the increase in varieties available. These days, it's not unusual to find multiple varieties of coffee with more brands than you ever thought possible.

Today, some of the most popular varieties of coffee hail from different regions around the globe and each one has its devoted fans who believe it to be the best. The varieties are determined by the region in which they are grown and the length of time the beans are roasted.

One of the most popular varieties today is Kona coffee, which is made from beans grown in Hawaii. This coffee is generally an aromatic medium blend, with a hint of sweetness. For those who prefer their coffee to be a dark blend with a much stronger flavor, the coffee made from beans grown on the island of Sumatra is a favorite of many. A more exotic choice is coffee made from the Tanzanian Peaberry, which grows on the southern slope of Mt. Kilimanjaro. This particular coffee features a light body and a high level of acidity. Of course, no description of coffee varieties would be complete without mentioning Jamaican Blue Mountain coffee. One of the most sought-after and expensive coffees in the world, it is made from beans grown in the Blue Mountains of Jamaica. This coffee is renowned for its smooth flavor and low acidity levels.

Regardless of your personal preference, today it is easier than ever to find just the right variety of coffee to suit your taste buds.

Coffee Varieties

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Green Mountain's coffee pod problem

!±8± Green Mountain's coffee pod problem

The Vermont coffee maker, #2 on the Fastest-Growing Companies list, tries to make its single-use coffee pod environmentally friendly.

Green Mountain's coffee pod problem

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Coffee Bean Direct Green Coffee Bean Sampler

!±8±Coffee Bean Direct Green Coffee Bean Sampler

Brand : Coffee Bean Direct
Rate :
Price : $68.50
Post Date : Dec 11, 2011 12:34:30
Usually ships in 6-10 business days

The official Coffee Bean Direct T-shirt featuring our new logos. The front of the shirt has our logo printed on it on the left side. On the back is our "tree" logo with the words "fresh roasted" written on the top. Not only is it stylish, but these shirts are made of ORGANIC COTTON. Cool, huh?

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Coffee Roaster Machine Model RT4003

!±8± Coffee Roaster Machine Model RT4003

Coffee Roaster Machine Model RT4003 Thailand Coffee Roaster Machine by ToolMartAsia.com, CoffeeMartAsia.com

Coffee Roaster Machine Model RT4003

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The Wholesale Coffee Roaster Process

!±8± The Wholesale Coffee Roaster Process

The transformation of raw coffee berries into the popular drink proffered by wholesale coffee roasters involves a process of many stages. First the bright red berries are hand-picked in the field, and then machine-sorted according to color and ripeness. The berries are run through a machine which strips off the sweet flesh and leaves the light brown seed, now called the coffee bean. The beans are then fermented in water to take off the mucilage, a slimy layer which adheres to the beans. At the end of the fermentation process the beans are then washed well and then dried and sorted, and shipped in bulk sacks to the country of destination.

The beans are received by the wholesale coffee roaster, whose job requires high skill and experience. If the coffee is to be decaffeinated, the green beans are processed by soaking and steaming, then placed in solvents which dissolve the oils containing caffeine. Although the natural flavor of the coffee beans is determined by such variables as the soil, climate, and altitude at which the coffee was grown, it is the process of roasting which most influences how the beverage will taste in the end.

Roasting transforms the beans both chemically and physically. The beans lose weight as the remaining moisture within them is lost, and they also increase in volume, becoming less dense. How dense the coffee beans are influences how strong the coffee drink will taste. Different varieties of coffee beans have different moisture contents and different densities, and therefore they require different roasting temperatures and times. Normally roasting takes place at about 392 degrees Fahrenheit (200 degrees Celsius). This intense heat caramelizes the coffee beans, converting the starches inside the beans to simple sugars which turn brown, thus changing the beans' color. As the roasting proceeds the sucrose is broken down and can disappear altogether in longer, darker roasts. During the roasting process the aromatic oils, caffeine content, and acids weaken, which changes the flavor. At slightly higher temperatures (400 degrees Fahrenheit = 205 degrees Celsius) other oils which affect the flavor are formed. The principle one of these is caffeol, which is primarily responsible for the flavor and aroma of the coffee.

The roasted beans are labeled according to color: very dark, dark, medium-dark, medium, medium-light, or light. This determination can be made by humans, or else by illuminating the beans and measuring the reflected light with a light meter known as a spectroscope. Use of this device assures quality and uniformity in the final product. Generally speaking, the darker the roast the smoother the beverage because there is less fiber content, less aromatic acid and oil content, and more sugar in the best coffee bean. On the other hand, the lighter the roast the more caffeine and aromatic oil content is left in the roasted bean, which results in a slightly bitter flavor. Usually North Americans prefer the sweeter, smoother taste of dark roasts whereas Latin Americans prefer the bitter flavor of light roasts. The roasted beans may have chaff left from the outside layer of the beans which must be removed by blowing air over the beans; however a small amount of chaff is left on dark roasted beans in order to soak up the oils from the beans.

The Wholesale Coffee Roaster Process

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