We roast our coffee daily and per order wether it's 100kgs or 2000kgs of coffee per/day and our inventory is sold with in a week rotation. This ensures our customers receive our coffee fresh everytime they purchase our coffee. (We do not roast and store coffee on shelves for months) We use state of the art machinery that allows us to get a consistent roast everytime and every roast is over looked visually for quality before it is sent to our packing department in large food gradable totes. We take pride in our product to ensure the customer is always satisfied with a 100% money back guarantee!!!
The coffee beans we Import are Arabica & Robusta coffee beans. We only import the finest grade of bean from around the world. Some of the beans we import and roast are Brazilian coffee beans, Columbian coffee beans, African coffee beans and others. They come to us naturally washed/dried and wet and polished process. The sizes of the beans range 16-up and 17/18 screen size with minimal defects. We Also roast our coffee beans separately by country/origin and then we mix it to our recipe, this further insures our consistently and overall quality in our product. All of our packaging comes with a one-way valve to further insure freshness to our products.
Below are the 2 most important tips to make a good drip or espresso coffee.
1. Freshly roasted coffee beans - Make sure that the coffee beans you are purchasing are freshly roasted. You may have to try some different types of beans until you find the right one for your taste, but it will be worth it in the long run.
(A little note for the people who store coffee in a fridge or freezer, DON'T.) STORE IN A COOL DRY PLACE! Air/moisture is the biggest damaging factor to coffee and when stored in a fridge/freezer you will totally alter the true taste of the coffee bean and loose freshness- aroma and flavor quick. Also if you grind your own coffee make sure to grind in 8-10 second intervals, this allows the blades in the grinder not to heat up and damaged the taste of your coffee. Excessive heat from grinding will alter the taste of your coffee and you will loose the true flavor of your coffee bean.
2. Good Quality Coffee Machine If your brewing drip - espresso - percolator etc... Make sure your machine is cleaned properly and your using a good quality distilled water. Natural spring water contains many minerals with high levels such as calcium which is very bad for your machines. Depending were you live they say tap water is better to use then the natural spring water, but the chorine and other chemicals alter the taste of your coffee considerable. My choice is use distilled water for your coffee, you will not be disappointed, it will taste great!!!!!
If you use the 2 steps above as a platform or guide for the next time you purchase or brew your next coffee. you will thank me!
Below is information on our decaffeinating process and others:
Our beans use the CO2 Process to decaffeinate our coffee beans and does not use harmful solvents. Our roast is between brown and dark also known as a medium dark roast.
Below is the procedure on how the decaffeination process is done and information on the different decaffeinating processes.
Supercritical CO2 process
This process is technically known as supercritical fluid extraction. Pre-steamed beans are soaked in a bath of supercritical carbon dioxide at a pressure of 73 to 300 atmospheres. After a thorough soaking for around ten hours, the pressure is reduced allowing the CO2 to evaporate, or the pressurized CO2 is run through water to remove the caffeine. The carbon dioxide is then used on another batch of beans.[3] This liquid works better than water because it is kept in supercritical state near the transition from liquid to gas, combining favorable diffusively properties of the gas with increased density of a liquid. This process has the advantage that it avoids the use of potentially harmful solvents.
Supercritical CO2 & Ethyl Acetate
Other Names: "Natural Process"
"Naturally Decaffeinated"
What is it?: Both CO2 and Ethyl Acetate use compounds found naturally occurring in our environment. These compounds are agents that help in the removal of the caffeine molecules, much like the Methylene Chloride process (mentioned previously).
Advantages: Perception of being a more Natural alternative to decaffeinating
Getting improved marks for cup quality (taste)
Disadvantages: Not widely available (CO2 slightly more than Ethyl Acetate)
Limited selections
Higher cost (no economies of scale)
Methylene Chloride Decaffeinating
Other Names: "Traditional Method"
"European (Euro Prep) Method"
Myths: -Residual Particles (False, no residual particles in finished product)
-Environmentally Unfriendly (False, solvents are recycled/reused)
-Unhealthy (False, no residual particles remain after washing, roasting and brewing)
What is it? Methylene Chloride is a commercially used solvent that selectively bonds to caffeine molecules, thereby assisting in the removal of the caffeine and limiting the time that the beans remain in contact with the hot water and steam.
Advantages: -Best Cup Quality (Taste!)
-Most widely available (quantity and selection)
-Oldest and most perfected method
-Economies of scale (sheer volume = affordability)
Disadvantages: Perception as a “chemical” process or “unnatural” process
Activated Charcoal Decaffeinating
Other Names: “Swiss Water Process” (developed by the Swiss)
Myths: -Healthier (False, no studies show any health benefits)
-Safer (False, no better & no worse than other methods)
What is it?: The Swiss Water process was developed as an alternative to the Traditional Method (Methylene Chloride). The beans are soaked in hot water to open the pours of the beans, then the caffeine rich water is run through the activated charcoal filters to extract the caffeine molecules, and finally the decaffeinated water is reunited with the beans to try and reabsorb some of the flavor compounds.
Advantages: -Perception of a healthier decaffeinating alternative
-USDA approved for Organic Decaffeinating
Disadvantages: -More “washed-out” (less flavor)
-Much costlier decaffeinating method (limited economies of scale)
-Limited Availability (few choices, and less selections)
Ara Azzurro Product Info & Tips
