The Science of Superior Coffee
A great deal of scientific research goes into brewing the best possible cup of coffee and the results of these efforts are evident in the rich aroma, unctuous crema and full, complex taste of the coffee you get from our featured Barista Supremo System. Our coffee is far better tasting than that offered by other coffee services for many reasons, but particularly:
- Bean Farming: We only use organically grown, ethically farmed fair trade coffee beans in our espresso blends. It is this farming process which is crucial in determining the mineral content and final quality of the raw beans.
- Fresh Bean Roasting: Freshness is absolutely the most important single factor in the quality of the taste. See the chart to see how coffee freshness will decay over time. Additionally, the quality of the roasting process is critical in determining the overall chemical content of the final result. The roasting process helps determine the acidity, the strength of the flavour, the aftertaste and several other characteristics of the final brew. Our coffee starts with only the best available beans on the market and is fresh roasted locally in Montreal mere days before you enjoy it in your cup. Anything less would result in an inferior coffee.
- Perfect Grind: This is finely tweaked and adjusted to get the most out of the particular bean and roast blends. Any change in the beans requires a re-adjustment of the grind to get the optimal flavour from the brewing process.
- Optimal Dosage: The quantity of ground coffee used depends on the beans, the grind, intended extraction time, and the size of the cup you intend to get. We custom adjust the dose of the coffee to give you the perfect espresso with the flavour you prefer to have.
- Water Temperature: Scientific testing has shown that the optimal temperature for the water in brewing espresso coffee is 89 to 94 degrees Celsius. This is significantly below the common boiling point of typical urban mineralized and treated water. Any coffee machine that runs boiling water through ground coffee cannot make an optimal coffee, but will actually burn the gound coffee somewhat as it brews. Many traditional coffee machines, such as drip coffee makers, boil the water and then run it through the coffee. Even stove-top mocha style espresso makers do this. This adds a burnt flavour to the coffee. We select machines that heat the water to precisely the right temperature and keep it there with a sophisticated control system to avoid spoiling the great flavour and get the most out of the beans.
- Water Quality: About 97% of coffee is water so you need to have a good water quality to get a good coffee. We always install special water filters for all our coffee machines. These filters remove all the chlorine and all the other bad odours and tastes that commonly come from tap water. Being a major ingredient of the final result, top quality water is critical!
- Proper Pressure: What happens when you use a traditional European mocha-style stove top espresso machine? The water heats to boiling and then suddenly gets forced through the coffee and filter in the machine at great uncontrolled pressure. The final result depends on the temperature of the stovetop element, the material used to make the coffee pot and even on how tightly the top was screwed to the bottom of the pot! A different result is certain almost every time due to all the variables. Research has shown that optimal water pressure for espresso coffee is 8 to 9 bar. The best cup of coffee absolutely requires the use of the correct water pressure to coax the complex mix of oils and chemicals that form the crema out into your cup. And since the crema is the first thing to coat the tongue upon tasting the coffee, using the correct pressure ensures the fullest, most flavourful and most consistent crema possible from the brew.