Specialty Coffee

Coffee Talk A superior cup of coffee is a careful blend of various coffee flavours extracted under precise time, temperature and pressure conditions, in conjunction with a filter medium that allows the essential oils and flavours to flow through to the cup. Mister Coffee & Services, Inc. procures only the finest Specialty Arabica Grade coffee with the best technology available today to bring you the best tasting coffee in keeping with what Master Roasters and Cuppers savour in laboratory conditions.

Coffee's rich brew begins with the fruit of a coffee tree, also called a "Cherry." Resembling a cranberry in size and shape, the red, fully ripe cherry has a pulp and two flat-sided green seeds or beans. The bean is protected by a parchment-like husk and a silky, opaque chaff, called the "Silverskin." Most plants bloom first, then bear fruit. The Coffee Tree does both at once, blooming with jasmine-scented white flowers at the same time that it bear ripe and unripe fruit. This makes growing and harvesting coffee extremely labour-intensive because the ripe beans must by picked selectively. The average healthy tree produces 5 pounds of green beans annually or about 2,000 beans.

The bean can vary in taste significantly dependent on the coffee-growing region. Factors like climate, altitude, soil, growing conditions and human care for the harvest will dictate the inherent taste of the bean. Factors like exposure to moisture and cold temperatures adversely effect bean quality. Other contributing factors are blending, roasting, brewing and storage of the coffee.

  • Brazil is the world's largest producer and exporter of coffee beans
  • There are two classifications of coffee, Arabica (superior) grown in higher elevations with great care and Robusta (inferior) grown in lower elevations and with less care
  • Prior to roasting, green coffee has moisture content of 9%-13%
  • Brewed coffee exhibits characters that include aroma, acidity, body and taste / flavour
  • Brewing processes requiring more water like paper filter, metal filter and French press brewing during extraction create a higher concentration of caffeine in brewed coffee.
  • To create decaffeinated coffee, unroasted (green) beans are soaked in water for a period of time, then dried and roasted. This successfully eliminated 97%-99% of the caffeine. 
  • Lighter roasts allow the bean to retain more caffeine
  • A blend can refer to either a mix of different coffee beans from different growing regions or countries, or a mix of different colours of roast brought together after the roasting process.
  • Flavour coffees like French Vanilla and Irish Cream use natural flavourings and fragrances blended together with Brazilian or Colombian coffee beans
  • When roasted and packaged, oxygen is removed and replaced with nitrogen to extend the shelf-life freshness; when the packaging is opened and the coffee is exposed to air, then store coffee in an air-tight, dry container.
  • Coffee is the second most consumed commodity in the world