Coffee 101 |
| The art and science of coffee is fascinating! From adventures in far away lands to the meticulous process of selection and roasting. We hope you find this portion of our website interesting and entertaining. |
It all started with an Arabian shepherd named Kaldi. . .
- History
According to legend, somewhere on the southern tip of the Arabian peninsula, Kaldi an Arabian shepherd, discovered his goats dancing gleefully around a green leafed shrub with dark red cherries. He discovered that the cherries (containing coffee seeds/beans) were the cause of the euphoria his goats were experiencing after he ingested some as well.
For more interesting coffee history visit
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- Growing
There are two types of coffee grown in the world, Arabica and Robusta. Arabica accounts for about 80% of coffee production and is the preferred harvest. Robusta has an inferior taste but contains a higher caffeine content.
The optimal growing conditions are the equatorial and subtropical regions at altitudes of 1800 to 6300 feet. Other factors that contribute to the unique taste and quality of different coffees is the chemistry of the soil, weather patterns, the variety of the plant, and specific growing altitude. The combination of factors is so complex that variations in taste and quality are found even from the same plantation.
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- Processing
The coffee cherries must be processed and dried in order to reveal the green coffee bean that is roasted to produce coffee as we know it. Various methods are used to remove the pulp and protective layers around the bean. Dry-processed, Wet-processed and Pulped-natural are the three most common methods. Different processing methods are used by different growing regions and contribute significantly to the flavor profile of the coffee.
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| The perfect cup |
| Many factors contribute to the perfect cup of coffee and the three most important are quality of the bean, the roasting process, and freshness. By roasting in small batches, we have a distinct advantage over commercialized brands who must buy large quantities of coffee and roast the coffee in a way that hides the imperfections thereby sacrificing quality. |
| At Wachusett Coffee Company we purchase our coffee from the top 6% of coffee yields around the globe. Although we pay a higher price for this quality, we believe you’ll enjoy and appreciate the difference. The coffee is then roasted to exacting specifications and shipped to you on or near the same day, ensuring the absolute freshest possible coffee. |
- Brewing
Ideally it is best to grind your coffee just prior to brewing and use 1 heaping tablespoon per 8 oz cup of filtered water. By the way, don't assume those little numbers on your coffee pot represent 8 oz cups. Some like it stronger or weaker so don’t be afraid to experiment and adjust the ratio to your preference. Tap water will impart undesirable tastes to your coffee, diminishing its full flavor profile. Using filtered water is critical.
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- Storing
Coffee begins losing it’s freshness immediately after roasting. Moisture and air are the biggest enemies to fresh roasted coffee. It is best to store your coffee in an air tight glass or ceramic container located in a cool, dry place.
If you’ve purchased coffee that you won't consume for 2 or more weeks, storing it in the freezer in an air tight container for up to a month is suitable. However, once you’ve removed it from the freezer do not return it. The fluctuations of extreme temperature allow moisture to form which adversely effects the coffee’s freshness.
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