What’s in a Bean?
There are two primary coffee types – Arabica which is 75% of the world’s production, and Robusta. Green Mountain Coffee uses only the top 10% of Arabica beans, all are hand picked and more uniform in size, shape and color which allows even roasting and therefore very little bitterness. Arabica beans have more flavor and aroma and less caffeine (half the amount) and are usually grown at higher elevations. Most are grown between 1,000 to 6,000 feet – the higher the altitude the better because it produces denser, more flavorful coffee.
The Roasting Process
Roasting is what makes coffee taste like coffee. The longer the coffee is in the roaster, the darker the coffee will become. One of the most important processes in roasting is carmelization of sugars which accounts for many tastes and aromatic qualities of coffee. If you roast different sized beans together or with beans that are broken, then some will burn and cause a bitterness to the whole batch.
At Green Mountain, all the beans are hand picked and sorted based upon size and ripeness to insure uniform roasting, which makes the coffee smooth not bitter! Green Mountain’s roasting process distinguishes it from other specialty coffee companies. Each bean type has a specific roasting profile (roast time and temperature) to maximize a particular coffee’s taste characteristics. Green Mountain utilizes state-of-the-art roasting software to more exactly duplicate specific roasts to offer consistent taste. The roasting process is designed to maximize the flavors inherent in the coffee itself without overshadowing the subtleties of a particular coffee’s taste. The company uses Probat convection air roasters which are the best in the business.
THREE STEPS TO BREWING GREAT COFFEE
STEP ONE: Great coffee begins with great water.
Since a cup of coffee is 98% water, using pure water is a critical element of brewing delicious coffee. Regular tap water contains dissolved minerals and organic compounds as well as tastes(chlorine) and odors that contribute to your coffee's taste. Too much inorganic material can degrade the taste of your coffee no matter how flavorful the beans.
STEP TWO: Brew time & temperature.
Brewing great coffee is a simple process where flavor is extracted from ground coffee beans using hot water. A coffee brewer must deliver a steady supply of very hot water at a brewing temperature of 180-205 degrees F. Only commercial brewers heat at such high temperatures.
STEP THREE: Fresh, quality coffee beans.
The best gourmet specialty coffees are made from the top 10% of Arabica beans, grown at higher elevations (usually 1,000-6,000 feet), hand picked and sorted based upon size and ripeness to insure uniform roasting, which makes the coffee smooth (not bitter)!