Come in to our everyday blog on biodegradable coffee pods. One can discover a lot of fascinating insights, so we really hope. Other interesting articles on sustainable coffee capsules are for instance from leading media publishers, or Moving Beans. Or browse our pertinent blog on compostable Nespresso-compatible pods.
How do you properly extract coffee?
The extraction of the coffee is at the core of any brewing or coffee-making process. It draws out some of the flavours and substances and leaves some behind when water passes through the coffee. It is the surprising complexity of this process that offers us so much of an intrigue along with aggravation when making coffee.
Sharper, acidic, fruity flavours tend to come out first, followed by the deep, much heavier ones, and last but not least, the woody, bitter notes. A well-extracted cup of coffee has a balance of these. This extraction depends upon numerous elements consisting of water flow rate, water pressure, temperature, coffee grain size and circulation, water quality, and harmony of extraction, amongst others.
The ideal extraction that typically gets mentioned is 20%, implying that 20% of the coffee is taken by the rest and the water is chucked into the compost pile. The extraction levels of instant coffee is around 60%, making the instant coffee process the most efficient preparation method, 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 approach. As currently said in our last blog site, there are 3 primary processing approaches: cleaned (or wet) procedure; dry (or natural) procedure and honey (or semi-dry) process.
The Natural Process is the most straightforward and ancient technique. The coffee cherry is harvested 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.
Video: Sustainable and Nespresso-compatible Pods by Moving Beans.
The drying of natural coffee can take a veteran and is labour-intensive. It needs considerably less water than other processing techniques and is, in this sense, environmentally exceptional. This is also why it is utilized in parts of the world with water scarcity.
Nevertheless, this method is often not the chosen processing choice by farmers because the sluggish and often very variable drying conditions makes the coffees establish rotten or overly "cool" flavours. Now you know!
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 achieve the most consistent outcomes, the "cupper" (which could be you) needs to follow very specific but basic procedures:
1. Grind the coffee in a bow
2. Smell the ground coffee
3. Top it up with warm water
4. Await 4 minutes
5. Break the crust that has formed with a spoon and stir three times.
6. Smell the scent as this is happening and after that you wait for a more 6 min
7. Taste it. Take a sip with a spoon, without disrupting the grounds at the bottom.
Then, jot down the tasting notes you perceive. At first, it is a great idea to check out the subtleties by focusing on whether the coffee tastes chocolaty or nutty or whether it has notes of berries or fruit. You can start believing which berry or fruit it could be once you begin being able to determine flavours.
We at Moving Beans are an SME that has been providing compostable coffee capsules for several years, with much more information under the website of Moving Beans. Or check out an interesting blog on compostable Nespresso-compatible pods. We were the first to sell sustainable coffee capsules.