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Coffee Science

What is Air-Roasted Coffee?

“Roasting is essentially a process of exposing the green coffee beans to a warming process that is sufficiently fast to drive off the free and bound moisture of the bean and the dried bean residue is heated to more than 400 F. At about this temperature, pyrolysis, or thermal decomposition…
Kaladi
October 21, 2020
Coffee Science

Preserving Coffee Freshness by Freezing.

(Coffee) staling is defined as the loss and alteration of the volatile aroma constituents. When it comes to preserving coffee’s freshness, there is a lot of conflicting information on how best to maintain that just roasted flavor. For many years keeping coffee beans in the freezer was known to be…
Kaladi
October 21, 2020
Coffee Science

Coffee Acidity

Acidity is the bright, dry sensation that enlivens the taste of coffee. Many coffee drinkers have a negative association with coffee acidity. Coffee that's too acidic can be soury and spark unpleasant, edgy bodily sensations, or cause some people to experience digestive issues. For this reason, many seek out “low…
Kaladi
October 21, 2020
Coffee Science

Bitterness in Coffee

Bitterness in coffee is the unpleasant, lingering aftertaste in the cup. Bitterness in coffee can be attributed to three general causes: poor Roastcraft, too much coffee used, and too fine a grind. The first is due to improper roasting, the latter two to improper brewing. Bitterness due to improper roasting:…
Kaladi
October 21, 2020
Coffee Sustainability

The Importance of Shade Grown Coffee

The coffee tree, species coffea arabica, originated in northeast Africa but over the last five hundred years or so, made its way around the globe. More of an evergreen shrub than a tree, coffea arabica prefers to grow under a canopy of shade trees, interspersed with other trees and plants.…
Kaladi
October 21, 2020
Coffee Sustainability

What is the difference between Fair Trade and Direct Trade?

Some years ago, in response to the increasing use of artificial ingredients in food products, a few companies began labeling their products as ‘all natural’ to differentiate themselves from their competitors. Consumers, wary of the artificial ingredients that had become pervasive in their food, responded enthusiastically to the new labeling.…
Kaladi
October 21, 2020
Coffee Science

Roast Profiling

It is often said that taste is subjective. While certainly true, it’s important to remember there is a difference between taste preferences and taste faults. For example, some people may like a very strong cup of coffee. In an effort to increase strength, they may use too much coffee for…
Kaladi
October 21, 2020
Coffee History

Brief History of Coffee Roasting

While coffee has been around for centuries the act of buying roasted coffee did not come about until the mid to late 1800’s. This was because the buying of green, unroasted coffee was the only way to ensure you were getting only coffee and not coffee mixed with cereal substitutes.…
Kaladi
October 20, 2020
In The News

Kaladi Roasters Honors Fairtrade Cooperative Coffee Growers

Kaladi Roasters Honors Fairtrade Cooperative Coffee Growers A history of mutual respect and good beans guides Kaladi's coffee purchasing decisions. By Claire Duncombe October 8, 2020 Kaladi Coffee Roasters has continuously supplied Fairtrade Coffee because of the quality of the beans and the direct relationships it fosters. Mark Leffingwell Mark Overly, the…
Kaladi
October 14, 2020