A great deal of scientific research has been devoted to brewing the best possible cup of coffee. The results of these efforts are evident in the rich aromas, the unctuous crema for espressos, and the full, smooth and complex taste of the final coffee beverage. Here are the essential elements for superior results:
- Bean Farming: We only use organically grown, ethically farmed, fair trade coffee beans in our espresso blends. It is this farming process which is crucial in determining the mineral content and final quality of the raw beans. The coffee bushes and their beans are grown in harmony with nature and with the people farming them. They are organically and sustainably farmed, so there are no toxic pesticides and damaging fertilizers used in the farming. It is important to us to know that we are minimizing the environmental footprint of what we are doing and also to know that we are supporting the farmers that provide our produce. We are in a global community. Finally, it is also very important to know that we are not adding to the cancer causing toxic chemical load that people often unknowingly ingest from our industrialized food supply. Knowing what we now know, we would not feel right to not be using organic when we can!
- Fresh Bean Roasting: Freshness is absolutely the most important single factor in the quality of the taste. See the chart below to see how coffee freshness will
decay over time. Additionally, the quality of the roasting process is critical in determining the overall chemical content of the final result. The roasting process helps determine the acidity, the strength of the flavour, the aftertaste and several other characteristics of the final brew. Our coffee starts with only the best available beans on the market and is fresh roasted, locally in Montreal mere days before you enjoy it in your cup. Anything less would result in an inferior coffee.
- Getting the Perfect Grind: This is finely tweaked and adjusted to get the most out of the particular bean and roast blends. Any change in the beans requires a re-adjustment of the grind to get the optimal flavour from the brewing process. The optimal grind will ultimately depend on the beans, and on the brewing method being used.
- Optimal Dosage: The quantity of ground coffee used depends on the beans, the grind, intended extraction time, the size of the cup you intend to get, and how intensely flavoured (some use he word "strong") you like to have your coffee. We can custom adjust the dose of the coffee to give you the perfect result with the flavour you prefer to have. Note that sometimes people confuse darker roast beans for being "stronger," whereas the actual "strength" of the coffee flavour comes from the size of the dose of coffee grinds being used.
- Ideal Water Temperature: Scientific testing has shown that the optimal temperature for the water in brewing coffee is 91 to 94 degrees Celsius. This is significantly below the common boiling point of typical urban mineralized and treated water. Any coffee machine that runs boiling water through ground coffee cannot make an optimal coffee, but will actually burn the gound coffee somewhat as it brews. Many traditional coffee machines, such as drip coffee makers, boil the water and then run it through the coffee. Even stove-top mocha style espresso makers do this. This adds a noticeable burnt flavour to the coffee. We select machines that heat the water to precisely the right temperature and keep it there with a sophisticated control system to avoid spoiling the great naural coffee flavours and get the best results out of the beans.
- Proper Water Quality: About 97% of coffee is water so you need to have a good water quality to get a good coffee. We always install special water filters for all our coffee machines. These filters remove all the chlorine and all the other bad odours and tastes that commonly come from tap water. Being a major ingredient of the final result, top quality water is critical! There really is no surprise that using the best ingredients possible will get you the best results.
- Proper Pressure for Espresso Extraction: What happens when you use a traditional European mocha-style stove top espresso machine? The water heats to boiling and then suddenly gets forced through the coffee and filter in the machine at great uncontrolled pressure. The final result depends on the temperature of the stove-top element, the material used to make the coffee pot, how much coffee was packed into the unit, the coarseness of the grind, and even on how tightly the top was screwed to the bottom of the pot! A different result is certain almost every time due to all the variables. Research has shown that optimal water pressure for espresso coffee is around 8.5 to 9.0 bar. The best cup of coffee absolutely requires the use of the correct water pressure to coax the complex mix of oils and chemicals that form the crema out into your cup. And since the crema is the first thing to coat the tongue upon tasting the coffee, using the correct pressure ensures the fullest, most flavourful and most consistent crema possible from the brew.
These are the basics! Enjoy your coffee!
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