Why You Should Care About Roasting Date

The roasting date is an advantage when buying coffee as it ensures a fresh coffee with a better-preserved aroma and flavor. 

In general, all types of consumers may think that all the products they buy in a supermarket are fresh and newly delivered. As a rule, every product arrives on the shelves and is sold, then it is replenished, and so the circle continues, preventing any item from being bought after its expiration date. In the world of coffee, this situation also happens. Coffee usually has expiration dates that tell you until when you can consume the drink. However, this indicator does not reflect the real freshness of the coffee. Believe it or not, this is given by another factor: the roasting date.

Why is the roasting date important?

In reality, the roasting date can tell you a lot about coffee, especially about its freshness and flavor. Although making good coffee at home is usually not a very demanding task, you will always need to have the necessary elements to prepare it in the best way. The most important ingredient will always be coffee and its quality; this, as you must imagine, depends on several factors.

Considering the degassing and oxidation

Why should you consider these two concepts? Both processes play a key role in producing and delivering good coffee. As already mentioned in the article “Degassing Roasted Coffee,” degassing is directly related to the rest time between roasting and grinding or packing.

During this degassing process, the roasted coffee releases CO2 that accumulates inside the bean due to the heat. The waiting time can be several days depending on the type of roasting and the type of coffee. If you don’t let this time come to an end, you may witness what is known as “blooming,” a phenomenon that causes coffee to puff like a mushroom when it gets in contact with the hot water. And what happens to brewed coffee when this reaction occurs? It loses taste and body, generating a watery product.

In the end, knowing this detail allows you to have a better discernment when it comes to identifying whether your coffee is stale or not correctly degassed since if the roasting date is near, the chances of the coffee going bad are lower.

Also, understanding the degassing process additionally allows you to know what happens once the coffee is exposed to the environment for too long. Although expiration dates indicate when it is best to consume a product, in the context of coffee it is not a sign of freshness. Many factors can affect the taste and aroma of the coffee, including the oxidation process. Once the carbon dioxide is released, it is replaced by oxygen, an element that can oxidize the coffee beans components, making the product stale.

The further away the roasting date is from the day the coffee is purchased, the more likely it is that the coffee will not have the same properties and quality. Oxidation can begin once the packaging is opened or even while it is on the shelf, as its duration will also depend on the material used and how well sealed it is.

As you can see, the coffee production process is more complex than you can imagine. All variables, including the roasting date, that may influence the quality of the product are taken into account when creating a quality product. That’s why at That Coffee Roasters, we make sure that the roasting, grinding and packaging conditions of our Colombian coffee are adequate to avoid any change in the properties of our products.

Learn more about our coffee variety and all the procedures we perform to give you the best quality, following us through our social networks. If you have any questions, don't forget to comment!

It's all about freshness.

That Coffee Roasters

Phone Number: (305) 821-8811

2697 W. 76 Street, Hialeah, Florida 33016

Facebook: That Coffee Roasters

Instagram: thatcoffeeroasters

Coffee Science: Degassing Roasted Coffee

Allowing the coffee to go through this process will give it very good qualities.

Every industry has its science, those steps and procedures that must be followed to obtain a better product and avoid certain chemical reactions that can ruin the quality of service. In the world of coffee, this conception also applies and is very important when it comes to offering a good coffee bean or a quality ground coffee. Why? Because the science of making coffee is very delicate and influences the flavors. That’s why during the roasting process, roasters must take into account several considerations, including the degassing of roasted coffee.

The science of degassing roasted coffee

Have you ever wondered why roasters usually let coffee beans rest after they have been roasted? Many might think that once the coffee is roasted it can be ground and brew immediately. This assumption is mistaken. As That Coffee Roasters explained in the article roasting coffee at home, after the roasting process is finished, it’s better to let the beans settle for a while.

This stage of production has its purpose and it’s to allow the so-called “degassing process”. When the coffee beans are roasted, heat makes the seed retain carbon dioxide (CO2) that is later released slowly. Depending on the type of coffee being produced this process can take more or fewer days, but it will always be necessary to let the degassing continue for at least one or two days.

What happens if this production stage is not completed? When coffee is immediately ground and brewed, it happens something that, in the coffee industry, is known as coffee bloom. Once you start making your cup of java and the hot water comes into contact with the coffee, it immediately blooms, in other words, the coffee puffs up like a mushroom. Ground coffee tends to release more quickly the carbon dioxide that it didn’t have the opportunity to expel after roasting; when the coffee is made, the gas tries to escape as quickly as the hot water tries to enter, creating the effect mentioned above.

What if the roasted coffee is not degassed?

Coffee experts, such as That Coffee Roasters, know that letting coffee rest after roasting has a significant effect on its taste and aroma. Today, there are espresso blends that achieve their best taste thanks to the week they have spent resting and degassing without being ground. This is a process that, if it's not completed, can produce a flavorless coffee. The water doesn’t wet the ground coffee enough, so the liquid that comes out doesn’t have the properties and qualities that you like so much.

Producing coffee is a science that only the best producers and roasters know how to appreciate. At That Coffee Roasters, we take care of the entire coffee process so that the quality of the Colombian coffee we import reaches the cups of all consumers. If you want to know more about our roasting processes and products, contact us through our social networks and find the answers to all your questions.

Do you want to know why you shouldn't grind immediately after roasting coffee? That Coffee Roasters gives you the answer!

That Coffee Roasters

Phone Number: (305) 821-8811

2697 W. 76 Street, Hialeah, Florida 33016

Facebook: That Coffee Roasters

Instagram: thatcoffeeroasters

Get to Know the Types of Coffee Roasts

The flavor, aroma, and color of the coffee will vary depending on the type of roasting. 

Did you know there are several factors that can determine the taste and aroma of your favorite coffee? One of the most important is roasting, an art that experts may take years to perfect, but once mastered, it provides several specific flavors and qualities to your favorite drink. These characteristics will depend on the type of coffee roast and the technique of the master roaster. But how complicated can it be to roast a coffee and select a color? In fact, it’s more complicated than it seems, because each type of coffee has a specific taste, aroma, acidity, and bitterness that is given at this stage of coffee production.

Knowing the types of coffee roasts

The difference between a good roast and a ruined product is time. During this process, every minute and second counts. It’s always necessary to consider that, depending on the method used by a roaster, the changes in color and stages may take more or less time.

Once you understand these factors that influence the quality of roasting, you should also keep in mind that the coffee industry doesn’t have standardized names and phase descriptions. Each company can have its own classification, although a simple measure that is often used, is one that defines four states: light roast, medium roast, medium-dark roast, and dark roast. Within these categories, small subdivisions with small variations in color and taste can also be found.

Light Roast

This type of roasting is characterized by colors ranging from pale orange to light brown. In general, the beans that are still in this stage have a grainy flavor and retain a higher percentage of acidity, caffeine and origin flavors. In the darker roasts of this stage, the “first crack” is usually heard. From this moment on, the coffee is more suitable for consumption.

Usually, the light roast category includes light City, Half City, and Cinnamon Roasts, in which the bean is roasted until before the first crack. Also in the category is the so-called New England Roast, in which the bean is roasted until the first crack.

Medium Roast

The colors in this category are mostly light and medium brown. As with light roast, the coffee beans don’t have any oil on the surface; however, their taste is more roasted and less grainy, and they have less acidity. Also, their caffeine level has decreased slightly, flavors are more balanced and have more body.

As part of this stage, some experts usually mention the City and Breakfast Roast, and the American Roast, a very common roast throughout the United States.

Medium Dark Roast

This type of roasting has a darker color and provides a bitterer flavor to the bean. At this stage, oils begin to appear on the surface of the seeds. The coffee that this type of roasting provides has more body than it’s given by the light and medium roast.

In this category, there are the so-called Full City and Vienna Roasts, characterized for being roasted until hearing the second crack.

Dark Roast

In this category, the color of the roast is dark brown and almost black. On the surface of the coffee bean, you can see the oils. The bitter and smoky taste predominates over the original flavors, and the levels of caffeine and acidity are lower than those of the other roasts.

This state includes the so-called High, Continental, French, New Orleans, European and Espresso Roasts. A wide variety of names and roasts, don’t you think?

With this introduction to the world of roasting, you’ll be able to identify more clearly which product might be the best for you or your customers. Remember that if you want to open a business in which main product is coffee, you must know how to identify the needs and tastes of your clients in order to offer them the right type of coffee roast.

If you want to know the variety of products that the different roasts can produce, look for us on our social networks as That Coffee Roasters and discover much more about your favorite coffee!

If you want to get into the coffee business, you must know the best roast!

That Coffee Roasters

Phone Number: (305) 821-8811

2697 W. 76 Street, Hialeah, Florida 33016

Facebook: That Coffee Roasters

Instagram: thatcoffeeroasters

Knowing The World Largest Coffee Producers

This country is in second place in the ranking.

If you’re a coffee lover, you’ll probably want to know where do your favorite beans come from. Every year, the International Coffee Organization shows the world largest coffee producers based on their annual coffee production. In the list, there are well-known names; however, there are other countries that will undoubtedly surprise you with their production of this important product. Want to know more about your coffee producers? Keep reading That Coffee Roasters.

World largest coffee producers

With the amount of coffee business that exists today and the rise in its consumption, it’s not surprising that coffee beans are one of the most traded commodities in the world. With large consumer countries such as the United States, Japan, Germany, France, Italy, Spain, the United Kingdom, the Netherlands, Canada, Russia and the United States, the competition to win the title of largest producer is close, although for a hundred years a country has always been at the top of the list for its large territory and production. Surely, as the great enthusiast you are, you’ve figured out who it is.

However, the fact that a country is the largest exporter does not mean that the quality of other coffees is inferior. Each product will have a particular quality given by the environmental and production conditions of each country. Although there is one characteristic that the world largest coffee producers share and that is the fact that they are located in the tropics. Which countries are these? Get to know them below.

#1 Brazil

That’s right, as you might have imagined, this exotic country is at the top of the list of coffee producers with over a 2,500,000 metric ton of beans production. Thanks to its long extension, this country has managed to locate 3 specific regions with an ideal climate for growing good coffee: Minas Gerais, Paraná, and São Paulo. A particular feature of this country is its drying method which consists of letting the berries dry under the sun.

#2 Vietnam

Despite the extension of the country's territory, its production is currently among the largest in the world, surpassing other countries with a long coffee tradition. At present, Vietnam produces about 1,650,000 metric tons of coffee beans per year. You probably thought their economy was only based on rice exports, didn’t you?

#3 Colombia

Of course, Colombia, as one of the largest producers, couldn’t be absent from the list. Its product is one of the best known worldwide and, thanks to roasters such as That Coffee Roasters, its variety of coffee has reached the entire world. In general, the second place on the list is disputed with Vietnam, although this time its production reached over 800,000 metric tons of coffee beans. Despite this fact, its great production of green Arabica is one of the favorites of coffee lovers all over the world.

#4 Indonesia

It was mentioned earlier that this list was full of surprises, and among them is Indonesia. In general, its product is not very well known, but the truth is that it produces about 660,000 metric tons of coffee beans. Its specialty is green Robusta coffee, although its quality is no better than that of Arabica coffee from Brazil and Colombia.  

#5 India

Yes, although the majority of its population prefers tea, this country is one of the largest coffee producers. It stands out for exporting almost 80% of its production since consumption in the country is very low. The area for growing coffee is not very large, so this product is cultivated with spices such as cardamom and cinnamon, which give a different aromatic touch to the bean.

Due to climatic changes in the different regions, some countries may decrease their annual production on some occasions. However, they remain at the top of the world largest coffee producers’ rankings alongside their high-quality products. This is the case of Colombian coffee, whose fame precedes it and whose flavor makes it the favorite of That Coffee Roasters.

Quality and flavor in one place, that’s what we offer at That Coffee Roasters. Learn more about our varied Colombian coffees and beans through our social networks, and don't hesitate to ask any questions you may have about the type of coffee of your preference.

Sources:

WorldAtlas - Top Coffee Producing Countries

International Coffee Organization - Trade Statistics Tables

Meet the world's largest coffee producers at That Coffee Roasters. 

That Coffee Roasters

Phone Number: (305) 821-8811

2697 W. 76 Street, Hialeah, Florida 33016

Facebook: That Coffee Roasters

Instagram: thatcoffeeroasters

Coffee Facts: What Is Specialty Coffee?

The term was first used by roaster Erna Knutsen.

The world of coffee is very wide, and its terminology extends to many unknown terms. As a coffee lover and perhaps an amateur barista, you need to know all the concepts to recognize the quality and advantages of the different products. And that’s why That Coffee Roasters will bring you information on a very particular classification that will teach you more about the coffee industry. Read on and find out everything you need to know about specialty coffee.

The origin of the specialty coffee

Every term has its origin, and that of “specialty coffee” dates back to 1974. First used by Erna Knutsen in an article for the Tea & Coffee Trade Journal, this concept referred to a profile of coffee with a unique flavor that came from specific microclimates. It was a high-quality coffee grown under very specific conditions in particular regions.

Currently, the term refers to several other characteristics that are closely linked to the quality of the product from the moment it is harvested until it reaches the cups to be enjoyed.

Specialty coffee nowadays

Today, this classification has several other factors that define a coffee as such. Thanks to the Specialty Coffee Association of America (SCAA), you can get a clearer idea of how to select a coffee of this type.

First of all, it’s necessary to mention that this product has nothing to do with the so-called premium coffees; only those coffees that currently score 80 to 100 points are defined with this concept. But what characteristics are taken into account for a coffee to fall into this category? According to the SCAA, three aspects are fundamental in this process: the selection of green beans, roasting, and brewing process.

As for beans selection, the term specialty refers to seeds with little or no defects. In these cases, producers often create micro lots of coffee that are grown in specific areas with a defined height, sun exposure, fertilizers and other environmental characteristics. For the harvest, people trained in the specific selection of red berries are normally used. After passing this quality control stage, the pulp is removed from the berries, and the seeds are dried until they reach their optimum moisture state. Finally, the beans pass through two more quality controls, where the defective coffee beans are separated from those that do not have any flaws.

As for roasting, the SCAA has developed a Roast Color Classification System that can also help to identify the specialty of a coffee. However, the roaster’s work and ability to show the specific character of a coffee plays an important role in this phase.

Likewise, freshness also has to do with the term to be defined. It’s difficult to establish a standard for this characteristic, as packaging technology can extend the freshness of coffee for longer. The determining factor in these cases is the aroma: if the coffee is not highly aromatic, the product cannot be classified as “specialty.”

Finally, another factor related to the definition of “specialty coffee” is the brewing process. In this sense, the training of the barista will influence the entry of a coffee to the specialty category. Each method of preparing coffee, whether Chemex or French Press, can change the flavor of the product; however, if you know how to select a good mix of brewer and grinder, you can prepare a good cup of specialty coffee with any of the tools.

Clearly, identifying and creating a specialty coffee is not easy. The definition of this type of product changes over time. However, one thing is for sure; there will always be quality standards that will allow you to distinguish one type of coffee from another. All you have to do is get to know in depth all the aspects related to your passion for coffee and go beyond the basic and usual products.

Want to know more about the world of coffee and its secrets? Just follow us through all That Coffee Roasters social networks to discover the coffee variants and their quality.  

Learn how to define specialty coffee with That Coffee Roasters. 

That Coffee Roasters

Phone Number: (305) 821-8811

2697 W. 76 Street, Hialeah, Florida 33016

Facebook: That Coffee Roasters

Instagram: thatcoffeeroasters

Cold Coffee Drinks for Coffee Lovers

These drinks can be prepared at home so you can have a good time between coffee and friends. 

Although coffee is one of the most consumed beverages in the world, there are still people who are not very attracted to its taste. The characteristic bitterness of the coffee is a virtue for lovers of all products derived from it; however, it’s a quality that non-amateurs often see as a flaw. For those detractors, there are options too! The problem is not the coffee itself; it’s the lack of knowledge about the variety of recipes. For this reason That Coffee Roasters brings you several types of coffee drinks so that everyone can enjoy the taste of this versatile seed.

Cold coffee drinks recipes

This time, That Coffee Roasters presents a variety of cold coffee drinks for those who want to have something refreshing and sweet to start the day. Read on and enjoy all the options the coffee world has to offer.

Coffee and orange drink

This is certainly a combination you didn't expect, but the result is worth it. To prepare this drink, you need 200 ml of freshly brewed coffee, 2 oranges, icing sugar and whipped cream. First, you must grate the peel of the oranges and squeeze the juice. Then, in a pot add the peel, icing sugar, and a glass of water, and let the mixture boil for 5 minutes to form a syrup.

Separately, mix the coffee with the orange juice and add the syrup. Finally, serve the drink in a glass or cup with ice, and top it with whipped cream. You can decorate with crushed crackers and chopped nuts.

A blend of coffee and mint

If you thought the exotic blends were over, you're wrong. This recipe will definitely refresh and sweeten your day with all its ingredients. To enjoy this drink, you need 150 ml of freshly brewed coffee, 100g of bitter chocolate, mint liqueur, and vanilla ice cream.

First, you must melt the chocolate in the hot coffee and let it cool. Then add the mint liqueur (you can also use mint syrup) and mix well. Finally, add the mixture into a glass with ice and top it with ice cream. You can also garnish with chocolate shavings or nuts.

Cold Mochaccino

This is the icy version of a classic coffee style. To make this mochaccino, you need 1 cup of strong coffee, 1 cup of ice, 1/2 cup of milk, 4 tablespoons of sugar (or the amount needed to suit your taste), 2 tablespoons of chocolate powder, 1 tablespoon of vanilla, and 1 teaspoon of cinnamon powder.

The preparation is quite simple, just add all the ingredients in the blender and mix until you get a drink more icy than liquid. Finally, just pour the mix into a glass and garnish with whipped cream and other toppings of your choice.

Coffee and strawberries smoothie

Because coffee looks good even on fruits, we invite you to try this refreshing coffee-based drink. All you need are strawberries, 1 tablespoon of strawberry ice cream, 1 teaspoon of cane sugar or grenadine syrup, 1 medium cup of espresso, and ice cubes. To make the drink, simply pour all the ingredients into the blender and blend until it has a smooth, but creamy texture. Simple and delicious!

As you can see, all these blends have one thing in common: coffee. The secret of all these preparations lies in obtaining good quality coffee to prepare the best coffee drinks. And where can you buy it? Ask That Coffee Roasters. As a supplier of roasted coffee beans or ground coffee, we offer a wide variety of blends that delight distributors and coffee shops. Just follow us on our social networks and get to know our products and customers.

That Coffee Roasters gives you the opportunity to taste drinks made with the best coffee!

That Coffee Roasters

Phone Number: (305) 821-8811

2697 W. 76 Street, Hialeah, Florida 33016

Facebook: That Coffee Roasters

Instagram: thatcoffeeroasters