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We offer various blends of Arabica & Robusta Coffees, that capture the fine flavour notes of Arabica and deliver the rich body of Robusta.
There are over 30 varieties of coffee, of which only three are of commercial value - Arabica, Robusta and Liberica. Universally Arabica coffees are considered better for their varied flavour notes. However the avid coffee enthusiasts know that Robusta has strength and body to offer which leaves a lasting impression on our taste buds. In fact many afficionadoes savour blends of Robusta and Arabica for their complementary properties in delivering an enriched end cup.
Instant Coffee has three varieties Spray Dried, Granulated and Freeze Dried Coffee. We offer all three varieties with quality standards matching the best in business and a very affordable price. Today we support some of the best known brands in the CIS countries and other parts of the world. |
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Romancing Coffee
Coffee drinking has a romance which one cannot associate with too many beverages. For the connoisseur fine coffee is something to be savoured and mulled over. It refreshes, it revives it revitalizes. Youth across the world too have taken to coffee with cafes flourished in various parts of the world. Coffee today has become a noted social lubricator and a lot can happen over coffee.
Coffee tasting is an art but we believe you can certainly learn it. |
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Guru on Coffee:
Coffee like tea and wine, is tasted by all your senses. Coffee is defined by colour, acidity, body, after taste and offcourse aroma. Would you like to be a coffee connoisseur and impress your friends? You may want to follow Coffee Guru
Evaluating and contrasting different coffees with one another is what coffee tasting is all about. You can be a coffee guru if you can discern coffees basically on aroma, acidity, body and overall impression |
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Getting Started
Coffee making lends itself best to freshly filtered water. Chlorine in tap water can interfere with the finest coffees. In case you don't have an option then allow the tap water to run for sometime, so that you get rid of the slightly hard water.
Weighing Device: To compare two coffees you need to put equal amounts of both for a like to like comparison. This is best done with any balance device. In the worst case you can use volumetric assumptions. But an electronic weighing device is strongly recommended.
Cupping Spoons: Ideally use deep bottomed spoons which lend themselves to better cupping and cooling
Several coffee mugs or bowls: To serve your coffee.
Paper: To note your impressions |
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Coffee powder: Use coffees from different companies to get a feel. We would be very happy if one of them is our finest coffees!!
What to do?
Visually observe the coffee and , describe the appearance and the colour intensity of the powder from light to dark before pouring the hot water over it. While pouring the water over your coffee, keep watching the solubility. Your coffee should dissolve easily.
Then use your nose to smell the overall aroma. The aroma is the first hint of how your coffee will taste. Use your spoon to gently 'break the crust' of the surface, allowing the aromas to escape. Glide the spoon back and forth, and inhale deeply. Smell each coffee sample and note down your impressions.
And last but not least, taste it: Sip the coffee from the spoon with a deep pull. Let the coffee cover your entire mouth, allowing your taste buds to experience and recognize each flavour and specific note. Keep the coffee in your mouth without swallowing and swish it about. |
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What does the coffee feel like?
There are several components to describe the taste of your coffee:
Overall Impression refers to the sum total of flavour notes (technically aromatiles) effervescing from a cup of coffee. The rating goes from very strong (meaning a very intense coffee) to very light.
Mouthfeel - How does the coffee feel in your mouth. Does it feel full? Does it have astringency? Is it brisk? Coffee strength...What do you think of the coffee strength of this drink? |
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The rating goes from very strong (meaning a very strong coffee taste) to very light.
Acidity...is the basic taste of acidity. It is a sharp and pleasing taste, as opposed to sour. It is perceived as a 'tingling' sensation on each side of the tongue.
Bitterness...Bitterness is a natural part of the coffee's taste, partly due to the caffeine content. Therefore good quality coffee will commonly have some bitter elements, but they should live in harmony with other aspects. Bitterness refers to the basic taste sensation perceived primarily at the back of the tongue; it might remind you of the taste of a grapefruit.
Body...describes the apparent viscosity, the fullness and the weight in the mouth ranging from thin - almost watery - to thick and heavy.
Aftertaste...Does the coffee has a pleasant aftertaste?
Cupping is not hard to do, but takes training, practice, and patience. It is a fun way to reward yourself, and allows you to experience a journey that will give you invaluable knowledge as you improve your coffee skills.
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