Tips : How to keep Coffee fresh with best flavor and aroma.
Ensure that Roaster Supplier use Air-Valve Alluminium Bag packing to prevent coffee exposed to air.
Freshness Tip No.1
Always buy directly from the Roaster's Supplier or website. Most Suppliers will roast the beans and ship directly within 1 to 2 days after roasting. Roasted coffee beans give their best flavor and aromatic properties from the oils in the roasted beans. After roasting, these oils will come to the surface and evaporate taking the flavor and aroma with it. The less surface area exposed to air, the longer it will take for the flavor to deteriorate.
Freshness Tip No.2
Buy whole bean coffee and only grind/ground as much coffee as one plan on using that very day. Heat, light, humidity, and oxygen are accelerants to deteriorating flavor and aroma by damaging these delicate coffee oils.
Freshness Tip No.3
Store the coffee in a cool, dark, air tight container or better yet, one of those vacuum containers. Do not store roasted coffee in the refrigerator because it will absorb odors which will affect the taste. If one do not plan to drink coffee within a couple of weeks, try storing them in the freezer, but condensation will affect the beans once they warm to room temperatrure, so do not often take them in and out. It is believed the extreme temperatures of a freezer will damage the oils and produce less crema.
Ensure that Roaster Supplier use Air-Valve Alluminium Bag packing to prevent coffee exposed to air.
Freshness Tip No.1
Always buy directly from the Roaster's Supplier or website. Most Suppliers will roast the beans and ship directly within 1 to 2 days after roasting. Roasted coffee beans give their best flavor and aromatic properties from the oils in the roasted beans. After roasting, these oils will come to the surface and evaporate taking the flavor and aroma with it. The less surface area exposed to air, the longer it will take for the flavor to deteriorate.
Freshness Tip No.2
Buy whole bean coffee and only grind/ground as much coffee as one plan on using that very day. Heat, light, humidity, and oxygen are accelerants to deteriorating flavor and aroma by damaging these delicate coffee oils.
Freshness Tip No.3
Store the coffee in a cool, dark, air tight container or better yet, one of those vacuum containers. Do not store roasted coffee in the refrigerator because it will absorb odors which will affect the taste. If one do not plan to drink coffee within a couple of weeks, try storing them in the freezer, but condensation will affect the beans once they warm to room temperatrure, so do not often take them in and out. It is believed the extreme temperatures of a freezer will damage the oils and produce less crema.
Processing Plant for Coffee Cherry
Room 508, Rama Jewelry Building, No.987 Silom Road, Bangkok 10500, Thailand.
Tel : +662 635 2126, Tel : +662 237 7541, Email : burmesecoffee@gmail.com
Tel : +662 635 2126, Tel : +662 237 7541, Email : burmesecoffee@gmail.com
Burmese Arabica Coffee
Burmese High Altitude Arabica Coffee
Where Freshness Come First
Major Characterics
Acidity : The sensation of dryness in one's mouth, as a desirable quality and not to be confused with sour (bad
quality). Acidity creates a lively, bright taste which without it, the coffee would taste flat.
Aroma : Aroma is the distinctive smell and fragrance of coffee, where one get the subtle differences from others.
Body : The way coffee feels in one's mouth, its viscosity or heaviness. The best way to describe it is the comparison
to how whole milk, water and oil feels in one's mouth.
Flavor : This is the overall perception of the above three characterics. Flavor can be rich (full bodied), multi-flavored or
balanced (not any characterics over-kills the other).
Acidity : The sensation of dryness in one's mouth, as a desirable quality and not to be confused with sour (bad
quality). Acidity creates a lively, bright taste which without it, the coffee would taste flat.
Aroma : Aroma is the distinctive smell and fragrance of coffee, where one get the subtle differences from others.
Body : The way coffee feels in one's mouth, its viscosity or heaviness. The best way to describe it is the comparison
to how whole milk, water and oil feels in one's mouth.
Flavor : This is the overall perception of the above three characterics. Flavor can be rich (full bodied), multi-flavored or
balanced (not any characterics over-kills the other).
Tasting the Roasts
When coffee beans are roasted and brewed, it taste from a sharper, more acidic taste, to a smoother taste, and finally to a full bodied, almost charred taste. Below is a breakdown of the typical roasts, followed by the flavor characterics.
Light Roast : Light Brown and dry surface with a bright, acidic toasted grain taste.
Medium Roast : Milk Chocolate brown with a dry surface that has an acidic, bright but lacks the grain taste.
Dark Roast : Darker Brown with a satin apperance with slight bittersweet tang with less acidity.
Expresso Roast : Dark Chocolate with patches of oil that has little acidity and noticeably bittersweet.
French Roast : Almost Black and very oily with almost no acidity and very bittersweet.
When coffee beans are roasted and brewed, it taste from a sharper, more acidic taste, to a smoother taste, and finally to a full bodied, almost charred taste. Below is a breakdown of the typical roasts, followed by the flavor characterics.
Light Roast : Light Brown and dry surface with a bright, acidic toasted grain taste.
Medium Roast : Milk Chocolate brown with a dry surface that has an acidic, bright but lacks the grain taste.
Dark Roast : Darker Brown with a satin apperance with slight bittersweet tang with less acidity.
Expresso Roast : Dark Chocolate with patches of oil that has little acidity and noticeably bittersweet.
French Roast : Almost Black and very oily with almost no acidity and very bittersweet.
Desirable flavor qualities Undesirable flavor qualities
Bright or dry : highly acidic leaving a dry after taste Bitter : after taste perceived on the back of the tongue
Caramelly : caramel like or syrupy. Bland : neutral in flavor
Chocolaty : after taste similar to unsweetened Carbony: Burnt charcoal flavor
chocolate or vanila
Earty : a soily like quality, may be unfavourable Earthy : a musty, soily-like quality
Fragrant : an aroma ranging from floral Flat : lacking aroma, acidity and with aftertaste
Fruity : having a citrus or berry scent Grassy : aroma and taste of grass
Mellow : a smooth taste lacking acidity but not flat Harsh : a caustic, raspy quality
Nutty : similar to roasted nuts Muddy : thick and flat taste
Spicy : an exotic aroma of various spices Musty : slightly stuffy smell, may be desirable in aged coffees
Sweet : a lack of harshness Rubbery : a smell of burnt rubber
Wild : a meat flavor, rarely considered favorable Sour : over sourness, a tart flavor such as unripe fruit
Winy : aftertaste resembling a mature wine Turpeny : aflavor resembling turpentine
Watery : a lack of body
Wild : a meat flavor
Bright or dry : highly acidic leaving a dry after taste Bitter : after taste perceived on the back of the tongue
Caramelly : caramel like or syrupy. Bland : neutral in flavor
Chocolaty : after taste similar to unsweetened Carbony: Burnt charcoal flavor
chocolate or vanila
Earty : a soily like quality, may be unfavourable Earthy : a musty, soily-like quality
Fragrant : an aroma ranging from floral Flat : lacking aroma, acidity and with aftertaste
Fruity : having a citrus or berry scent Grassy : aroma and taste of grass
Mellow : a smooth taste lacking acidity but not flat Harsh : a caustic, raspy quality
Nutty : similar to roasted nuts Muddy : thick and flat taste
Spicy : an exotic aroma of various spices Musty : slightly stuffy smell, may be desirable in aged coffees
Sweet : a lack of harshness Rubbery : a smell of burnt rubber
Wild : a meat flavor, rarely considered favorable Sour : over sourness, a tart flavor such as unripe fruit
Winy : aftertaste resembling a mature wine Turpeny : aflavor resembling turpentine
Watery : a lack of body
Wild : a meat flavor
