Interesting fact…coffee doesn’t come with a caffeiene level, rather cupped and scored like wine!

NOTE…bitter does not mean strong (see below Q&A). Therefore ‘stronger coffee is commonly found using the below methods:

1/ Ristretto – first 15ml of the espresso pour is the strongest concentrated form of caffeine.

2/ Size of the bean between roasts determine the caffeine if measuring by scoops not scales, as darker the roast larger the final bean is.

3/ Cold brew and drip coffee due to the beans to water and brewing time ratios.

4/ EXTRA SHOTS OF COFFEE!

As mentioned above, bitter DOES NOT mean strong.  There are a few reasons that coffee can be bitter.

1/ Dark roast coffee is often more bitter than light or medium roasts, as the bean has been broken down more by higher temperature exposure, which is evident with oily or glossy beans on the surface.

2/ Over-Extraction of the coffee during the coffee making process.

3/ Dirty roasting and coffee making equipment.  As horrible as this sounds ,the oils in coffee does build up if machinery is not cleaned thoroughly after every single use, and will go rancid.

COFFEE IS A FRUIT…actually it is the 2 seeds inside a sour cherry that is dried before shipped for roasting. Each and every origin between every season of harvest, is variable based on weather conditions, altitude and washing methods. Therefore the plethora of tastes that just ONE origin offers is incredible. By tasting and learning about each of the aromas within the origin, our single origins will take your palette around the world with an appreciation of how aromatic coffee can be!

Like any perishable product, oxidisation process compromises the bean especially from the moment it is ground. This is noticeable in the crema, smell when grinding and the taste upon pour.

It helps to reduce oxidisation by keeping coffee in a bag with limited oxygen, away from direct sunlight and NOT in the fridge (the old myth has be debunked).

Swiss Water (R) Process uses the elements of water, temperature and time to create some of the most intriguing decaf coffees. They use a natural osmosis process leaving the organic coffee beans decaffeinated without removing the profiles of the harvest.

Result…An amazing coffee – 99.9% caffeine free!

Extract Black Coffee Roasting Co. ONLY roasts Swiss water organic, fairtrade decaf beans AND freshly roasted means the flavours are at their best!

Highly recommend checking out their webpage for detailed explanation on the process:

http://www.swisswater.com

For an optimal cuppa:

~ 2 Years Green

~ 2 Months Roasted

~ 2 Weeks Opened

~ 2 Minutes Ground

We roast on the same week we deliver to our stockists and/or for retail “Pay & Pickup’.

The moment our coffee is roasted, like any perishable product, oxidisation process begins. This is noticeable in the crema, smell upon grinding and the taste after extracting.

Not only is the farming process of organics essential for optimal health, the shipping and quarantine of organic coffee ensures that crop to cup eliminates EVERY connection to pesticides and chemicals.  Since no certified organic coffee is grown in Australia, we are passionate to ensure we only source coffee from reliable merchants that also have the multiple single origins of coffee we roast, certified to Australian organic standards. 

Abundant info on the coffee roasting process is in our ‘COFFEE FUNDAMENTALS’ online theory experience ($5 – purchase on the Experiences page of this website). Or you may wish to do our ‘COFFEE TASTING’ Experience where we take you through an actual roast!

In a nutshell the stages of roasting are:

1. Green
2. Drying
3. Yellowing
4. Cinnamon
5. Light Roast/First Crack – WHERE WE ROAST TO!
6. Medium Roast/Second Crack
7. Dark Roast/Second Crack