Starter Kit – French Press

Coffee has different flavor profiles: sweet – fruity, sour, and bitter. Depending on the preparation – water temperature, method, and of course the coffee itself – you can achieve unique aromas.

In summary:

• French Press: tends to extract strong flavor notes. The mouthfeel is full-bodied and round.
• V60 Filter: sweet, floral aromas and a cleaner mouthfeel.
• Moka Pot: very intense taste experience, strong coffee concentration.

The reasons for bad coffee can be very complex. Most problems arise long before the coffee reaches the consumer country. Possible reasons for poor green coffee:

Too many chemicals are used in cultivation, and the taste is transferred to the coffee cherries.

Poor harvest: Harvesting is done quickly and carelessly. Unripe cherries are mixed with ripe and already overripe & spoiled cherries.

Inadequate processing: Defects such as moldy cherries, insect-damaged coffee beans, etc., are not sorted out.

Careless processes: The processing areas of the finca are not kept clean, and old & spoiled residues constantly mix with the fresh coffee.

Faulty drying: If the green coffee is not dried properly or is mixed with other coffee during drying, mold develops due to the moisture.

There are even more possible reasons, and we have experienced them all ourselves on our finca. In the meantime, we have managed to improve all processes. However, many producers do not have this opportunity. For reasons of financial pressure, lack of knowledge, and lack of initiative. Why put in more effort when everything is paid the same anyway?

That's why it's important to know exactly where the coffee comes from. The insidious thing is that many problems with green coffee are no longer immediately apparent later on. So, if you don't know exactly where the coffee comes from and what exactly happened to it, you almost have to assume that inferiorly produced coffee is being blended in.

This leads us to problem number 2: Roasting. Since coffee is traditionally a mass product, the industry had to find a solution for the green coffee problems mentioned above.

Paying more for transparent origin and good coffee is, of course, out of the question...

So: Fast industrial roasting at extremely high temperatures. The result: Coffee that is almost burnt to mask all the flavor defects from the green coffee. Black on the outside, almost raw on the inside. Result: Bitter due to the excessively high temperatures, with chlorogenic acid that causes stomach problems due to the too-fast roasting, and a slightly rancid taste due to the poor raw material.

In a word: chlorogenic acid.

But: Not all coffee contains chlorogenic acid. So, what's the problem?

The problem isn't your stomach, but bad coffee that has been roasted even worse.

During a quick, industrial roast, the coffee doesn't get enough time to break down the chlorogenic acids. It still looks very dark on the outside and appears heavily roasted. But not on the inside, and that's what you feel in your stomach.

At this point, we would like to add something: Since 95% of coffee is an industrial mass product, many people experience the problem with chlorogenic acid. Therefore, it is generally concluded that acidity in coffee is inherently bad.

But that's not true! Acids are naturally present in coffee and create aromatic diversity. Floral & fruity notes are all acids. However, you should not equate acid here with biting into a lemon.

It is important to roast the coffee well and gently, so that harmful acids are broken down and other acids are preserved to set subtle aromatic accents.

A common question is whether coffee beans are "better" than ground coffee. While the coffee is the same, there are 2 important differences and advantages to the coffee bean:

1. The freshness. Coffee loses its aroma extremely quickly. As long as the coffee is stored as a coffee bean, it is preserved much better. This means that, in contrast to ground coffee, a coffee bean stays fresh and aromatic for longer.
2. Individual taste. The taste of coffee can be controlled by a number of factors during preparation. One of these factors is the degree of grinding. The degree of grinding varies greatly depending on the preparation method and individual taste. Therefore, it makes sense for you as a coffee drinker to grind your own coffee, exactly as you need it.

The coffee bean is therefore the much better choice for all those who have the opportunity to grind their own coffee. Investing in a coffee grinder is worthwhile.

Please send us a picture and a description of the incident immediately upon receipt of the package. We will review the complaint and replace your defective product as soon as possible.

E-Mail:admin@welttisch.com