| Coffees are a wide selection of 100% Arabica premium coffees in the world. Green Coffee is hand selected and individually evaluated prior to being purchased. Quality is our main emphasis. Our on-staff quality control technicians continually check each batch we produce in order to ensure it's roasted and packaged according to our specifications. All practices, policies and procedures are devised to ensure that every product or service meets our high standards. Each coffee is visually inspected, evaluated by screen analysis, and cupped both prior to purchase, upon receiving the coffee into inventory. The use of higher quality coffees in blends to produce a wider variety of tastes has evolved rapidly and is an area in which we boast great expertise. Sampling unusual or rare coffees in search of unique characteristics to add to current or future blends are an interesting part of the business that are people love to do |
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OUR PARTNERS
| (C) (TM) 2010 Glenn E Coggeshell III Black Dot Coffee/Northwest Blends Inc info@perfectcirclecoffee.com |
| With our roasters roasting capacity exceeding 25 million pounds annually, the state-of-the-art control system ensures consistency batch after batch and allows SWEET to be efficient at both large custom programs as well as small or seasonal offerings |
| Blending With more than 100 coffee-growing regions in the world, each producing beans with distinctive characteristics, we believe proper blending is essential to the balance of flavors necessary to create superior espresso. A single coffee bean will generally not possess the complexity necessary for great espresso. Many espresso blends will contain three to seven different Types of beans. The experienced roaster, with his knowledge of each bean, artfully combines them to create the desired blend of flavors. The roaster's blending knowledge is usually a closely guarded secret. In the United States, 100% Arabica beans are generally used for gourmet espresso blends. As we mentioned earlier, in Italy, some Robusta beans will often times be added for the additional crema, caffeine, and complexity they contribute to the blend. The Italians possess generations of expertise in the art of blending coffees for espresso. Argument still exists among roasters as to which should occur first, the roasting or the blending. Generally, roasting each varietal separately to maximize its flavor characteristics, and then blending, will produce the best result. Freshly roasted beans will release hundreds of chemical substances in the form of vapors. A day or two will generally be required for these gases to dissipate before the beans will reveal their optimal flavor characteristics. Today, many quality roasters are packaging their beans in airtight bags with a one-way valve, which allows the gases to escape, without the beans being exposed to the damaging air. This type of packaged should help retard flavor deterioration. If beans are not packaged this way, or once beans packaged airtight are exposed to the air, they will begin to deteriorate. Roasts where oils are exposed on the surface of the bean are much more vulnerable. Once exposed to the air, and if properly stored, beans will stay reasonable fresh for 7 to 10 days. We recommend storing beans in a clean, dry, airtight container, in a cool dark place. We do not recommend storing beans in a refrigerator, because coffee tends to absorb flavors. Freezing coffee beans can also have a damaging effect, and is not recommended, unless the beans must be stored for a prolonged period of time. Ideally, you should strive to purchase and use-up your supply of roasted beans on a weekly basis |
QUALITY
