Welcome to our everyday blog on coffee pods. One can discover a great deal of interesting insights, so we really hope. Other interesting posts on sustainable coffee capsules are e.g. from leading media publishers, or Moving Beans. Or go through our related blog on compostable Nespresso-compatible pods.
How do you effectively extract coffee?
The extraction of the coffee is at the core of any brewing or coffee-making process. When water goes through the coffee, it extracts a few of the substances and flavours and leaves some behind. It is the unexpected intricacy of this process that gives us a lot of an intrigue along with aggravation when making coffee.
Sharper, acidic, fruity flavours tend to come out first, followed by the deep, heavier ones, and finally, the woody, bitter notes. A well-extracted cup of coffee has a balance of these. This extraction depends on numerous elements including water circulation rate, water pressure, temperature, coffee grain size and circulation, water quality, and uniformity of extraction, among others.
The optimum extraction that typically gets cited is 20%, implying that 20% of the coffee is taken by the water and the rest is chucked into the compost heap. The extraction levels of immediate coffee is around 60%, making the immediate coffee process the most efficient preparation approach, simply not necessarily the most preferable one.
How are coffee beans dried?
After picking the ripe coffee cherries gathered from the Coffea plant, the coffee beans are extracted by using a specific processing method. As currently said in our last blog site, there are 3 primary processing techniques: cleaned (or wet) process; dry (or natural) procedure and honey (or semi-dry) process.
The Natural Process is the most straightforward and ancient method. The coffee cherry is gathered and then set-out to dry with the fruit and skin undamaged and the coffee beans inside. The coffee bean and the coffee cherry dry together and are separated at the end of the drying procedure.
The drying of natural coffee can take a veteran and is labour-intensive. It requires significantly less water than other processing techniques and is, in this sense, ecologically remarkable. This is likewise why it is utilized in parts of the world with water scarcity.
Nevertheless, this method is often not the chosen processing option by farmers because the slow and often really variable drying conditions makes the coffees establish rotten or extremely "funky" flavours. Now you understand!
What is coffee cupping?
There are limitless flavour notes to coffee. You can practice observing these through a coffee tasting technique called coffee cupping. In order to attain the most consistent results, the "cupper" (which could be you) requires to follow simple but extremely specific procedures:
1. Grind the coffee in a bow
2. Smell the ground coffee
3. Top it up with hot water
4. Await 4 min
5. Break the crust that has actually formed with a spoon and stir 3 times.
6. Smell the fragrance as this is happening and after that you wait for a more 6 minutes
7. Taste it. Take a sip with a spoon, without interrupting the premises at the bottom.
Then, make a note of the tasting notes you perceive. In the beginning, it is a great concept to check out the nuances by concentrating on whether the coffee tastes chocolaty or nutty or whether it has notes of berries or fruit. You can start thinking which berry or fruit it might be as soon as you begin being able to identify flavours.
We are an entreprise that has been providing compostable Nespresso-compatible pods for numerous years, with much more information at the website of Moving Beans. Or check out a good article on Nespresso-compatible pods. We were the first to sell truly natural Nespresso coffee capsules.