http://www.soludecoffee.com/blog/ Sat, 25 May 2013 18:35:24 +0000 Zend_Feed http://blogs.law.harvard.edu/tech/rss http://www.soludecoffee.com/blog/the-monthly-roast-august/
Last month we described the "hot air roasting" process that gives our coffee its unique flavor. However, in order for this process to occur we must first select only the best coffee beans to lock in this superior taste.

The method varies in processing the coffee bean, and can have a significant effect on the flavor of roasted and brewed coffee. We only use coffee beans processed using traditional, ecologically friendly methods, which result in the highest quality and best tasting coffee. Through quality control stations we are able to supply consistent and quality products that provide the flavor we know you love.

Our coffee process begins with the raw fruit of the coffee plant, known as the cherry, which takes around 5 years to appear from the flowers of the coffee plant. Cherries are selected only at the peak of ripeness and are processed in one of two ways:

Strip Picked: The entire crop is harvested at one time by machine or by hand.

Selectively Picked: Only the ripe cherries are harvested and are picked by hand.

The pulp is removed from the cherry leaving a seed, which is dried resulting in a green coffee bean. Though this process requires extensive work, it also means greater quality for you!

- FUN FACT -

Water is 98% of your coffee! Use fresh, cold water-free of impurities-heated at an ideal temperature range of 195° - 205°F for the fullest flavor.

- SOLUDE Coffee]]> Wed, 08 Aug 2012 18:43:00 +0000 http://www.soludecoffee.com/blog/the-monthly-roast-july/
At SOLUDE Coffee, we believe that the best cup of coffee results from delivering a superior product and educational experience. That's why we're excited to introduce our very first edition of "The Monthly Roast", a monthly newsletter featuring the great coffee, great people and great causes that make us different.

This month we would like to take a closer look at what makes our coffee uniquely different. In short, it's called "hot air roasting". The specific technique is a closely guarded secret, but we can say we use patented, computer controlled ovens in which our beans are roasted in hot air.

Our hot air roasting process is made possible by one of a kind equipment that has been imported from Italy. We use Vittoria roasting technology that was engineered to suspend beans and roast them evenly. The inner drum is perforated to allow hot air to circulate around the beans while they are being constantly turned.

Hot air roasting is critical to make our coffee bring out the highlights of each green bean without burning. There is no "tipping" (burnt on the tips) that you might find in other widely available coffees. Our beans are roasted uniformly providing you with consistency and quality in every cup. Our roasting process creates coffee with no bitter aftertaste on any dark/light roasted coffee.

We hope you enjoyed the first version of the The Monthly Roast. Happy Sipping!

- FUN FACT -

Roasters typically operate at temperatures between 370° and 540°F, and the beans are roasted for a period of time ranging from 3 to 30 minutes.

- SOLUDE Coffee]]> Tue, 10 Jul 2012 18:36:00 +0000