Education
Explore a Universe of Coffee like never before – understanding the taste, origin and quality of your coffee not only enriches your daily brew but also supports sustainable and ethical practices. Elevate your coffee experience and indulge in a cup that’s as conscious as it is delicious.
Get to know your roast
More Acidic
More Bitter
More Acidic
More Bitter
More Acidic
More Bitter
More Acidic
More Bitter
More Acidic
More Bitter
Roast degree
Things to note when it comes to roast degree:
Lighter roasts are typically used for Filter Coffee vs. Darker roasts that are typically used for Espresso
If no degree of roast is indicated = Light – Medium Roast
Darker roasts tend to be more bitter where lighter roasts tend to be more acidic, but this is not standard and is dependent on a variety of factors such as the origin.
Roast degree is determined by roasters in order to extract the best flavour from a specific coffee, thus a dark roast can be just as enjoyable as a light roast, it is just dependant on your induvial preferred taste.
Let's talk about the different flavour
Flavour should not be comparable to flavour wordings, meaning, if the flavour notes say chocolate, it is not necessarily going to taste exactly and as strongly as chocolate. These descriptive words are used to give some indication of the experience of the coffee on the taste palette.
Acidic
Fruity notes
Fresh notes
Sharper taste
Typically associated with lighter roasts
Key words: Fruit, berries, citrus, apples, sharp
Bitter
Rich notes
Heavy notes
Fuller taste
Typically associated with darker roasts
Key words: Woody, chocolate, caramel, full, rich, heavy
Origin Type
Single Origin means that the coffee originates from a single country, region or farm specified.
Multi-Origin means that beans from different origins are mixed and/or ground together.
Single Origins coffee tends to be better in quality and taste
Two Important things to note
When it comes to origin
Traceability = Quality
The more specific the origin, the higher the quality of coffee (e.g. Country>Region>Area/Town/Farm Name)
Taste palettes and flavour notes are not country specific, but are dependent on elevation, soil, climate and other varying factors.
Ethiopia
Kenya
Uganda
Tanzania
Rwanda
Brazil
Colombia
Guatemala
Peru
Ecuador
Panama
Vietnam
Indonesia
Pick coffees that include specific roast dates
- More rested coffee is better for Espresso | Rested for roughly +- 7 to 21 days
- Less rested coffee is better for Filter Coffee | Rested at least 2 days. At its best between 1 to 6 weeks
Whole Bean vs. Ground Coffee
Your choice between whole bean or ground coffee is dependant on individual needs.
Both formats can still be perfectly enjoyed on its own merit.
Whole Bean
Better Value
Last Longer
Brewed between 4-8 weeks after roasting for optimal
flavour extraction
Ground
Ready to Brew aka convenience
Ages quicker
Brewed at the latest 6 weeks after roasting for optimal flavour extraction
