When coffee is flavored the process begins after the beans are roasted. First the roasted beans  must be quickly cooled before flavorings can be applied. Flavoring the beans while they are still hot can destroy some of the flavor compounds. At Barrie House we perform the cooling step by water misting the hot beans or as we call it ’quenching’. This is a quick process that ensures the desired roast profile will not evolve to a darker shade then desired as a result of thermal heat generated inside the beans during roasting. In addition, we often further cool the beans by jets of cool air.

The appropriate amount of flavoring used is determined before flavor oils can be added to the roasted beans. The amount used typically varies between 2-3%. This amount refers to three pounds of flavor oil added to 100 pounds of roasted beans. The amount of flavoring depends primarily on the type of flavor and its intensity, as well as the type of bean used and its roast level.

he quantity of flavors applied to the beans is largely established by experimental trial and error, in which test batches of beans are flavored with small quantities of oil until the desired characteristics are achieved.

Flavors are typically added to roasted beans before they are ground. The beans are placed in a large mixer which is specially designed to gently tumble the beans without damaging them. The flavors are introduced via a pressurized spray mechanism that breaks the oils into tiny droplets and allows for more effective mixing. Oils need to be added to the beans very gradually to prevent highly concentrated flavor areas called hot spots. The beans are agitated for a set amount of time to evenly distribute the flavor. This process may take 15-30 minutes depending on the batch size and mixing characteristics of the oil. When the beans are properly coated, they take on a glossy finish indicating a uniform distribution of oils.

Flavored coffees must be activated by a sweetener in order to taste them, otherwise you will be taking in the flavor as an aroma.

Possibly the single most important consideration for the sake of freshness and the pursuit of ‘the perfect cup’ is buying your coffee in small quantities, as needed, preferably in whole bean format and grinding it yourself just before brewing.  Proper coffee storage for pre-ground coffee is a tricky affair because the act of storing pre-ground coffee greatly accelerates the staling process. When you grind coffee the entire surface area of the bean’s cellular structure is now exposed to oxygen. So, always buy it in small quantities or individualized packs, and once opened store it in a specialty vacuum canister in a cool dry spot out of direct light and heat.

Certain conditions harm the freshness of your coffee. Below is a list of elements you don’t wish to expose your coffee to.

1. Moisture

2. Oxygen

3. Heat

4. Direct Light

To freeze or not to freeze?

The answer will be a resounding no. It can’t get cold enough to keep your coffee fresh, so what happens is that your coffee will deodorize and dehumidify your refrigerator–just like baking soda, especially if its ground.

Also freezing isn’t recommended because exposure to moisture in the freezer will destroy the precious flavor and aromatic oils within the coffee. Keep in mind, if coffee is penetrated by moisture the essential oils are dissolved, then hot water will not be able to release the coffee flavors in the oils and will yield a weaker flavored cup of coffee.

Recommendations for proper coffee storage

Coffee packaged in our quality bags can be stored in a cool dry place.  Once the bag has been opened, the remaining whole bean coffee can be stored until used up in any of the following ways:

1. Re-seal the bag by tightly folding the bag several turns, then folding over the wire-tie or sealing the top by other means. Gently squeeze out the air that was allowed to enter the bag when it was opened, taking care not to crush the one-way valve or to force out the air too quickly and damaging the valve.
   • If your coffee was fresh, you will notice the bag will seem to re-fill with air over time. This is actually not air, but CO2 being emitted from the freshly roasted coffee. The valve operates only when adequate back pressure needed to open the valve is reached, the CO2 buildup should not be expelled, as CO2 is somewhat inert, and will keep the beans fresher longer, compared to oxygen.
2. Using a vacuum storage container with a built-in pump will probably be one of your best options for keeping your fresh roasted coffee as fresh as possible. The vacuum pump removes nearly all of the air from the canister so that flavor and aroma isn’t spoiled by the presence of oxygen.  Most of these containers are also slightly opaque further protecting the coffee from harmful effects of light.

Drinking coffee is bad for your health – FICTION

Regular coffee drinking can be part of a healthy, balanced diet and lifestyle, and moderate coffee consumption i.e., 3-4 regular cups a day, is safe for most individuals with no adverse effects.   Scientific evidence also suggests that moderate coffee consumption may actually offer a number of benefits. For example, the European Food Safety Authority recently stated that caffeine improves both sports performance (endurance exercise) and increases attention and alertness. Some individuals may choose to switch to decaffeinated coffee e.g., those sensitive to the stimulant effects of caffeine late afternoon/early evening. For these individuals, decaffeinated coffee provides an alternative so they can still enjoy the taste and aroma of coffee.

Drinking coffee doesn’t increase risk of cardiovascular disease –FACT

Moderate coffee consumption is not linked to an increased risk of cardiovascular problems such as heart disease, heart attacks, irregular heart beat or high blood pressure.  Research also suggests that, in both men and women, drinking coffee in moderation may reduce their risk of stroke, but no firm conclusion has yet been drawn.  Coffee’s effect on cholesterol levels is largely dependent on the method of brewing. Filtered coffee is not associated with a significant increase in cholesterol levels, while boiled coffee can raise cholesterol levels.

Pregnant women should stop drinking coffee – FICTION

Studies from the last decade clearly report that moderate caffeine consumption, including that from coffee, is not a matter of concern for a healthy pregnancy. Pregnant women can still enjoy a couple of cups of regular coffee a day.  Health authorities recommend that pregnant women should limit their daily caffeine intake to 200-300mg from all sources. A regular cup of caffeinated coffee contains approximately 80-100mg of caffeine.  Overall, well-conducted scientific studies in humans have shown no adverse effects on the fetus if a pregnant woman consumes a moderate amount of caffeine from coffee or other caffeinated beverages.

Drinking coffee helps improve sports performance – FACT

The effects of coffee consumption on sports performance are linked to the caffeine in coffee, rather than to coffee itself.  The European Food Safety Authority (EFSA) recently stated that a cause and effect relationship has been established for caffeine intake and increased endurance performance, endurance capacity, and a reduction in perceived exertion. Caffeine is effective at doses of 6-8mg/lb.  Caffeine may moderate central fatigue and influence ratings of perceived exertion, pain and levels of vigor, all of which are likely to lead to improvements in performance.

Coffee is dehydrating – FICTION

While there is some indication of a mild, short-term diuretic effect of caffeine, this effect is not strong enough to counter-balance the benefits of fluid intake from coffee drinking.  Scientific evidence looking at the effects of caffeine on fluid balance does not support a significant diuretic effect of caffeine.  Coffee drinking in moderation contributes to our daily fluid intake and does not lead to dehydration, or significant loss of body fluid.

Drinking coffee keeps me alert and helps me concentrate – FACT

The caffeine in coffee is well known for its stimulating effects, which have scientifically proven benefits on mental performance.  The European Food Safety Authority (EFSA) recently stated that a 75mg serving of caffeine (the amount found in approximately one regular cup of coffee) increases both attention and alertness. The stimulant effects of a regular cup of coffee are observed between 15 – 45 minutes after consumption and normally last for about four hours.

Coffee can become addictive – FICTION

While caffeine in coffee is a mild central nervous system stimulant, recent scientific studies using brain scans suggest that moderate coffee drinkers do not develop a physical dependence to caffeine.  Some studies suggest that removing caffeine from the diet suddenly may lead to mild, temporary withdrawal symptoms, like headache, in some individuals. These symptoms can be avoided by a gradual reduction of caffeine intake from the diet over time.  It is likely that people continue to drink coffee because they enjoy its taste and aroma, and recognize it as a behavioral stimulant; and not because of any addictive qualities of caffeine.

Drinking coffee in the afternoon or evening does not always disrupt sleep – FACT

Some people who are sensitive to caffeine find that the mild stimulation of coffee, consumed late in the afternoon or shortly before going to bed, may delay the time it takes them to fall asleep and/or affects their sleep overall. Other people consume caffeinated drinks during the evening and have no problems falling asleep. Anyone who is sensitive to the stimulant effects of caffeine can enjoy decaffeinated coffee during the afternoon and evening instead. It should be noted that there are many other factors, including noise, temperature, and discomfort, that may affect how long it takes someone to get to sleep.

Decaffeinated coffee is healthier than regular coffee – FICTION

There are some circumstances when individuals may be advised to, or choose to, switch to decaffeinated coffee. Pregnant women, for example, are advised to limit their caffeine intake to 200mg – 300mg per day and also those very sensitive to caffeine. For those individuals, decaffeinated coffee provides an alternative so they can still enjoy the taste and aroma of coffee.  In addition, some people find that the mild stimulant effect of caffeine consumed late in the afternoon or shortly before going to bed affects their sleep. In their case, it is well advised to switch to decaffeinated coffee during the afternoon and evening would help avoid sleeplessness and still allow them to enjoy their cup of joe. In other cases, drinking caffeinated coffee has actually been shown to have some health benefits. For example, the European Food Safety Authority recently stated that caffeine improves both sports performance (endurance exercise) and increases attention and alertness.

Many coffee farms are in areas regarded as high priorities for conservation. The Rainforest Alliance and its partner groups in the Sustainable Agriculture Network (SAN) have demonstrated that traditional, forested coffee farms are havens for wildlife.

Rainforest Alliance certification aims to maintain biodiversity in the production areas, while at the same time striving for sustainable living conditions for farmers, plantation workers and the local population. The certification also guarantees that farmers are assisted with improved farm management, negotiation leverage and access to premium markets; farm workers are treated with respect, paid fair wages, are properly equipped and given access to education and medical care.

By implementing the SAN sustainable farm-management system, farmers can control costs, gain efficiencies and improve crop quality.

There are no required criteria for shade management, but they are included in optional criteria; these shade criteria are not as strict as Bird-Friendly standards. Therefore it is important to note that Rainforest Alliance-certified coffee may not be shade grown. There is no organic requirement.

Examine the seal on the package carefully. Rainforest Alliance allows use of the seal on coffee that contains only 30% certified beans. The proportion should be indicated.

Fees to producers include an annual fee based on the size of the certified area, as well as annual auditing fees.

There is no minimum price set, but producers can use the certification to negotiate a better price for their coffee, generally an additional 5-10% per-pound.

International Federation of Organic Agriculture Movements (IFOAM) is the basic standard to be considered as a baseline reference standards for organic agriculture worldwide.

Although many people understand organic agriculture as solely the prohibition of synthetic agrochemicals, the organic standards also include:

• nature conservation through the prohibition of clearing primary ecosystems
•  biodiversity preservation
• soil and water conservation
• a prohibition on the use of genetically modified organisms
• diversity in crop production
• maintenance of soil fertility and biological activity, among others.

As of 1996 a basic chapter on social justice has been added to the organic platform, this chapter is implemented by IFOAM accredited certification bodies worldwide.

Coffee sold as Organic certified in the U.S. must be produced under U.S. standards established by the USDA’s National Organic Program. Verification is carried out by accredited certifying agencies. Requirements for this certification include no use of prohibited substances on the land for at least three years. This includes most synthetic pesticides, herbicides, and fertilizers. Other certification requirements include a buffer between the coffee and any other crop not grown organically, and a plan that demonstrates methods that prevent soil erosion, and other sustainable agricultural criteria.  The cost and fees to producers and buyers vary depending on the certification agency, and include annual auditing fees.

The Organic Food Production Act of 1990 (OFPA) focuses on the production of coffee after the harvest. OFPA regulates the use of chemicals on the product and how the coffee beans are handled throughout the production process.

When organic coffee is purchased under a Fair Trade contract, the producing cooperative receives a price premium of 15-20 cents a pound. Outside a Fair Trade contract, producers can use the certification to negotiate a better price for their coffee.

There are many decision points on the path to brewing a perfect cup of coffee. Though coffee undergoes many processes before its brewed, coffee preparation is the last stage and a critical one. Unlike many other culinary products you unwrapped or uncorked, anyone can take a coffee masterpiece and destroy its flavor profile if not brewed properly.

Regardless of the brewing method you use, there are four core principles to follow:

• Water:  Always use clean-tasting fresh cold water. You can buy spring water or filter your water but do not use distilled water. Tap water often has off-flavors that can be filtered to a good clean taste, while distilled water has no minerals which are, important for developing the coffee’s flavors.
• Temperature: Hot water which is no lower than 195º F and not higher than 205ºF is needed in order to activate all the proper chemical reactions that release desired coffee flavors.
• Grind: A good guideline is to extract approximately 20% of the beans’ soluble solids. Any larger extraction will lead to harsh flavors and less extraction to underdeveloped flavors. Knowing the right grind setting allows the proper steep time between the hot water and the coffee grounds. This is critical since the grind is usually the regulator of how slow or fast the contact with hot water lasts. Personal preference may result in a slightly finer or coarser grind, but the above is a good starting point.    Tip- The coarser the grind the more ground coffee should be used per cup.
• Proportions: The rule of thumb is two tablespoons ground coffee per six liquid ounces of water.

Intensity – Coffee strength is very personal. Greater strength should be made with more coffee not with a finer grind. This will result in over-extraction. Too much water to coffee will create a diluted beverage, while too little water to coffee destroys the balance of mouth-feel and flavor and substitutes it with harshness. Perception of strength rises dramatically as beverage temperature cools. Heat closes our taste buds, desensitizing our perception when coffee is too hot. As coffee cools it reveals itself, reaching peak intensity as it nears room temperature.

There are many ways to brew coffee see coffee preparations for more details.