Frankenmuth Coffee Roasters
The Coffee Story

Links:

Frankenmuth Coffee Roasters
1045 S. Main St.
Frankenmuth, MI 48734

Phone:
(989) 652-4429
(800) 722-9019

Fax:
(989) 652-7729

Email:
fmuthjava@aol.com

The Roasting Process

The Art Of Coffee Roasting
Coffee is a raw material that, like wine grapes, is capable of an extraordinary transformation into a unique beverage. The roaster then is not just a person who turns on a piece of machinery, but someone who sees green coffee as a medium that has the ability to create a sensual impact. Much like visual artists, creative roasters can use the same medium and end up with completely different results. And, as in the visual arts, the beauty in coffee is to a certain extent a matter of personal taste.

The Science of Coffee Roasting
The following is a synopsis of the transformation during the roasting process:

  • Water is forced out of the bean.
  • A continuous transformation of some sugars into CO2 gas (this continues after roasting and only concludes when the bean is stale).
  • Some volatile substances are driven off, including a small portion of the caffeine.
  • Finally, and most importantly, roasting carmelizes a portion of the bean's sugars and transforms some into what are popularly called the coffee's "flavor oils".
The language of roasting:
  • Acidity is, in a fine coffee, a pleasant sharpness. It is what adds life to the cup, accenting the characteristic flavor of a particular coffee. Complete lack of acidity will leave the coffee tasting flat or dead and will produce a lifeless cup.
  • Flavor is the perception of the aromatic elements once coffee is in the mouth.
  • Body is the impression of weight and texture that coffee leaves in the mouth. Body should be assessed by working coffee tactilely through the mouth.

The Coffee Bean

Species of Coffee
Yes, there are different species of coffee! There is a real distinction between specialty gourmet coffee and the "Java" Americans have been drinking for decades. Why? It is based primarily on the fact that there are two popular species of coffee:

The "arabica" coffee trees produce the higher-quality beans. Arabica beans are grown at higher altitudes and require more care. Only 10% of Arabica beans make it to the specialty coffee market. Beans that make it to the specialty market are graded and sorted by size, color, and amount of defects in the bean. The extensive care of the beans and the process by which they are graded add up to the increased price for a true specialty Arabica coffee bean.

The "robusta" beans are the main component in canned ground coffee. These beans are a lesser grade of coffee that can withstand adverse growing conditions and are usually picked by machine as opposed to by hand.

Anatomy of the Bean

Coffee trees first produce flowers which are creamy white and sweet smelling. The flower fades and gives rise to oval berries that are first green, and then ripen to a bright red. At this point they are commonly reffered to as cherries.

Traditionally, it takes 3-5 years for a coffee tree to produce its first crop. Once the tree produces cherries, the coffee yeild is approximately one pound.

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