HARVESTING THE BITTER BERRY
Most Arabica cherries ripe between 6 - 8 months and Robusta cherries takes 9 - 11 months. The actual harvesting can be done in one of two ways. The first is Strip Picking in which the entire crop is picked in one pass through the plantation. The other method is Selective Picking, involves making several passes at intervals of 8 - 10 days among the trees so that only the red fully ripe berries are picked. Selective picking is clearly more expensive and labour intensive than strip picking as it is only employed for Arabica beans, especially if those beans are to be wet processed. The number of cherries picked will be determined by a variety of factors. The most obvious of which are the size of the trees and the layout of the farm or plantation. On an average farm, a worker can selectively picked between 50 and 100kg of cherries per day or strip picked between 120 and 250kg of cherries per day.
PROCESSING THE BEAN
ART OF ROASTING + BLENDING
The art of roasting and blending coffee is to achieve definite and distinguishable taste profiles. This requires years of training and a world of knowledge to even begin the journey on the road to understanding the amazing bean. The roasting process and blending techniques are some of the best-kept secrets of our success. With one of the widest selection of premium gourmet coffee blends, it is no wonder that Suzuki Coffee has claimed ownership to hundreds of different blends today.
Our Expertise in the Art of Roasting
The Coffee Roasting process involves the application of heat onto green coffee beans via a roaster. Chemical changes occur in which aromatics, acids, and other flavour components are either created, balanced, or altered in a way that desired flavour, acidity, aftertaste and body are produced. With stringent quality control and a team of dedicated coffee experts, Suzuki Coffee offers our customers the best coffee beans roasted to perfection.
Our Expertise In The Art of Blending
Suzuki Coffee holds the key to the Art of Coffee Blending.
The goal of blending is to create a variety of pleasing coffee experiences to suit the different tastes and preferences of our extensive and diversified base of buyers from the hospitality and F&B sectors. The art of blending refers to expertise of combining 2 or more types of location-specific coffees. With good knowledge and understanding of the characteristics of each bean, timely fusions of tastes and flavours are created.
Through the art of coffee blending, our Coffee Specialist is able to design definite and distinctive taste profiles for customers who prefer the exclusivity to serve Signature Blends.
Savour some of our creations in the most prestigious five-star hotels in Singapore…
WHAT IS DECAFFEINATED COFFEE?
Decaffeinated is the separation of caffeine from the beans, seeds or leaves in which it is naturally found. Caffeine is a natural component of coffee beans, therefore it is very difficult to completely remove caffeine from them. Decaffeinated coffee generally has 97 percent of the caffeine removed in the coffee beans.
Read about the decaffeinated coffee process
WHAT IS ORGANIC COFFEE?
Organic coffee basically means that the bean is allowed to mature without the aid of chemicals. The same goes for the processing and roasting of the beans. To be certified organic requires that these practices areobserved and documented 3 years running. Coffee is grown and processed without the addition of any artifical chemicals.
WHY ORGANIC COFFEE?
In this century, coffee which is the world second largest traded food commodity has also been one of the most chemically treated food crops in the world. It is being sprayed without regulation with DDT, pesticides, herbicides and fungicides which have been determined to be hazards to good health and to the enviroment.
WHAT IS COFFEE CUPPING?
Cupping is a process conceived to allow evaluation and comparison of different coffees on the same level. Because the differences between great coffees can be very delicate, observations about the characteristics of these coffees can be easily influenced by the minutest variations. Barring the variables, a carefully prepared cupping allows the coffees being tasted to compete on the basis of their intrinsic merits.
In a trade cupping session, at least 3 blends, which are specially created according to our clients’ requirements, are tasted. Our cupping sessions allow clients in the Hospitality and Beverage Services sectors to experience the different coffee profiles in terms of taste, aroma, texture, and flavour. Based on our clients’ briefs and preferences, our Coffee Specialist would then create special blends based on their selections and tasting results.
COFFEE & ART
Everything about coffee is an art. It requires great skills and knowledge to appreciate a good cup of coffee. Selecting processing and roasting of coffee beans as well as brewing of coffee are also no mean feats. Understanding the properties of the coffee bean, the type of roast, the characteristics of the brewing techniques are paramount to concocting the perfect cuppa.
COFFEE APPRECIATION – WHY IS IT AN ART?
The culture and history of coffee drinking are rich and are entrenched in most cultures and societies. The appreciation of coffee varies with different practices but nonetheless it is an art form.
The beans from the different coffee plants yield different flavours. Other variable factors that affect the taste include the different growth condition (soil, climate and cultivation conditions) in the different places of origin and the different processing and roasting techniques. Hence, it is not surprising that coffee has more than 700 taste profiles as compared to wine, which only has 400.
With such astounding complexity and range of possibilities, it is safe to say that no two fine coffees are alike. Not even the common blended coffees from different retailers. It takes great skills and art to be able to identify the different coffee characteristics and appreciate coffee like a true connoisseur.
To learn more about the art of coffee tasting, click here.