Posts Tagged ‘arabica’
The single service espresso market is growing rapidly
And are forecast to grow at a CAGR to 2015 of c 25% – making the total portioned market worth some 9 B €
Nespresso- the Usain Bolt of the single serve sector was invented in 1976 and first effectively launched by Nestle in 1989
The explosion of cafe culture, combined with a fantastically slick marketing campaign and an iron fist on the supply chain, has turbo charged the recent global domination mission
Nespresso is the fastest growing of Nestle’s so called ‘Billionaire brands’ and grew last year by +23% to a total value of 3.5 Billion USD
The coffee trade know it is hugely profitable… and margin estimates vary from between 30 > 60%
Let’s be honest Nespresso isn’t about selling coffee…
A coffee connoisseur isn’t going to buy the concept, the lifestyle statement, and pay for the privilege
On average each capsule contains c. 5 g of the stuff you want… IE – COFFEE
A traditional espresso shot is 7 g
An ESE pod is 7 > 14 g
And in most high street chains today the typical 16 and 24 oz buckets are double or sometimes triple shot laden
To protect its concept and IP Nestle has resorted to legal activity on two fronts. Protecting its patents and the capsule shape
The recent Zürich case refers to the supposed patent infringement and the St Gallen case to the capsule shape
In both instances it was the Swiss co-operative giant Migros and its manufacturing partner Alice Allison, which felt the weight of the Nestle legal eagles who in January of this year successfully halted the 15 December 2010 launch of x 4 capsule variants under the brand name NexPod in Migros stores
The follow-up St Gallen action in March 2011 Swiss courts reverse this ruling, with the injunction against Migros lifted enabling them to recommence production and sale of the capsules
Similar action has taken place against Sara Lee/ Dowue Egbert (who claim to have sold 30m + copy capsules under the L’or Espresso brand) and the Ethical Coffee Company . Interestingly, Ethical Coffee Co is led by the former Nestle man and CEO from 1989 – 1997 Jean Paul Gaillard –and their ‘legally’ compatible capsules are selling via Casino stores in France
From my perspective one of the biggest down sides to capsules is simply their environmental impact
Over 1 g of aluminum in each Nespresso capsule…the carbon foot print of the Nespresso beast must be huge – even the WWF states standard bulk coffee is to be preferred over such costly consumerist service solutions
Compare that to the humble , yet perfectly formed ESE espresso pod…Which is:
Completely bio degradable and compostable
Costs about half that of a Nespresso capsule
Is simple and easy to use
Gives you espresso of excellent quality, flavour and performance
Is quick and easy to use
And delivers portion controlled freshness each and every time..
It really does seem a no brainer to me…..
I am no bearded tree hugger…don’t get me wrong…and I love coffee and want farmers to be fairly rewarded (which incidentally they are at the moment judging by a market at c 250 c / Lb and very firm differentials!) But let’s not feed the corporate machine whilst we savor great authentic espresso ….
Espresso Roast or Full Roast – Which is best?
Ok- so the preparation of a great espresso depends upon:
The cleanliness of your machine
The correct pressure / temperature of water and time for extraction
And of course the original coffees used in the recipe
Finally, grind size and of course roast colour, or the degree to which the beans are cooked, is an essential part of the mix often over looked by the casual drinker
The shortest possible roast time is c. 90 seconds – This is called a High Yield roast, in which the beans are exposed immediately to a high temperature and subsequently ‘blow up’ like pop corn. This process delivers c 15% more surface area for the extraction of soluble solids when brewed… and you won’t be surprised to hear is mainly used in catering and vending
Typically, supermarket beans are roasted for between 8 – 12 minutes…
And for espresso roast or slow roast anything from 15 – 25 minutes is possible
In all cases, a peak temperature of c 225 > 230 degrees Celsius is attained… and at this critical point the roasting process is immediately stopped…either with an industrial quench of water – sprayed directly into the roaster – or by the beans being emptied on to a cooling tray which is gently turned by a paddle
Both methods of cooling have their pros and cons… The quench method adds moisture back to the bean. Typically, raw green beans have 9 – 15% moisture…post quench they can legally have up to 5% moisture. The re addition of moisture, some suggest, affects the production of and longevity of the espresso crema…..not so sure it really matters much…!
The dry / paddle cooling method doesn’t add any moisture back, but the agitation of the bean can encourage broken beans…not so pretty…but a fact which does not affect the quality of the liquor
We use the paddle cooling method…so rest assured you are not buying 5% water!
We also use a convection roaster…considered ‘top dog’ at the moment in the trade…
As I am an old stick in the mud, I actually prefer the drum roast conduction method…I think it gives a more evenly cooked bean……Problem is these roasters are as rare as hensteeth…but I happen to know a man ….!So watch this space
So we have covered off the Sumatran Mandheling we use…now on to the bedrock of just about every blend you will ever come across…Brazil
Yes- the world’s largest coffee producer…the engine of the Worldwide coffee market and this year perhaps due to have a bumper 60m bag crop – who knows as CONAB are never quite clear with the numbers!
Typically 15m bags (of 60 kilo each) is conilon or Robusta, the reminder a huge and bewildering variety of Arabica….
Brazil is a member of the ICO unwashed Arabica classification and has c 4 trillion coffee trees which produce c 560 > 600 kilo of cherries per hectare
The key botanical varieties are the old standards such as Bourbon and Typica but also Caturra , Catuai and even Maragogype and is now produced in c 17 states at altitudes varying between 200 to 800m …
My personal ‘horror’ is Minas… which is popular in the former Yugoslav states! Good luck to ‘em!
We used Brazil Daterra 17 / 18 screen bold bean fine cup NY2 (This means we choose the bean with the minimum number of defects per 300g)
Brazil offers a great deal of choice – but if I am honest I believe the marketers at NE Port have done a great job at flogging the estate coffees…. yes there is a variance… but whether it is worth paying the premium for the Fancies and Extra Primes, well I suppose determines whether you choose for example a Mondeo LX or GLX! You pays your money and takes your choice…. J
Brazil is the corner-stone of all our ESE espresso coffee pods… and is a popular addition in almost all authentic Mediterranean espresso blends…
Typically, Eastern Europe and Russia sell a 100% Brazilian espresso – fit for purpose but a little bland… However, carefully and artfully mixed with other superb origins and the results can be sublime and satisfying. Try our Aromo espresso pods and make up your mind!
What Origins we use in our ESE espresso pods and why we specify nothing less!!Sumatran Mahandeling Grade 1
Outside Arabia and Ethiopia, Indonesia became the first region where coffee was widely cultivated.
Records show Arabica coffee was first introduced in 1696, by the Dutch governor of Malabar, India, who sent his colleague Henricus Zwardecroon, the Dutch governor of Jakarta a selection of seedlings. These first plants were established at Kadawoeng, and were added to by further seedlings from Malabar which arrived in 1699.
First exports to Europe were in 1711 and within 10 years with the assistance of the Colonial government more than 60 tonnes pa was being shipped to Europe.
Today an astonishing 92% of all Indonesian coffee is grown by small holders and Indonesia is now the world’s third largest coffee exporter – following the recent demise of Colombia – sitting behind Vietnam and Brazil. Around the Eastern regions of Sumatra and especially in the vicinity of Lake Toba excellent speciality coffees are grown.
These include Sidikalang Arabica which is farmed west of Lake Toba. Although located near to the famous Lintong area, Sidikalang Arabica has a distinctive flavour profile, acidic, not to heavy and earthy , and is closer to the prized wet processed classic Mandheling which grows in North Sumatra and which is often referred to as Sumatra Mandheling Arabica.