We always talk about speciality coffee, but what does that actually mean? How is our Handpicked coffee special and why is it worth waiting a month for that one bag to come through your letter box?Read more
As an adventurous coffee club, our aim is to curate an exploratory trip through the many coffee producing regions of the world.
Within the species of Coffea Arabica dozens of distinct varieties have been documented. Each of these may offer varying cup qualities, yields and resistance to pests and diseases.
The world’s greatest coffees are grown at high altitudes. But why is this?
An important step in the processing of coffee is the drying of the green beans. Once a coffee has had the fruity exterior removed and only the beans with the protective parchment layer remain, the moisture content of the coffee needs to be lowered to make them micro-biologically stable for shipping.
Many factors contribute to a coffees flavour, but the way it has been processed at origin has a tremendous impact.
In our Handpicked booklet last month we introduce you to the new SCAA wheel. This is one of the most iconic resources in the coffee industry and is used every day by experts.
A big part of the Cafédirect Handpicked experience is that the coffee is freshly roasted to its own particular taste profile.
We always talk about speciality coffee, but what does that actually mean? How is our Handpicked coffee special and why is it worth waiting a month for that one bag to come through your letter box?
Specialty coffee is classified as any coffee that has a SCA score of 80 or more and is free of any primary defects within a 350g sample.
Every speciality coffee bean needs expert and careful roasting to fulfil its potential.
An often overlooked element in the coffee-making process is the one which makes up to 98% of any black coffee – water.