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Origin

BAGGING CONCERNS

The advent of GrainPro bags (and similar style multi-layer poly-
ethelene bags) has been a big help to the coffee industry. Most people
are familiar with these bags these days. And although they are still un-
available from certain origins, each year we see more and more produc-
ers pack their coffee in these bags. I don’t have a strict “GrainPro only”
policy for my own coffee, because this would exclude some great coffee.
But that is the way the industry is headed, and in the future, I believe we
will see the extinction of the “jute only” style of packaging.
There is also the question of how to bag naturals versus
washed coffee.
Essentially, the washed process kills off any changes going on
in the interior of the bean. After fermentation, the fresh-water
washing process makes the coffee relatively inert. If it’s been
dried properly, you end up with a product that is stable in flavor.
However, with natural process coffees, there is increasing
evidence that the coffee is still changing weeks and even
months after the drying process is over. Although the overall THE BARISTA CHOICE WITH THE STELLA DI CAFFÈ DCL
moisture content of the coffee should be stable, some of the alcohols
deep within the coffee may still be changing. This means that there’s Multi-boilers machine with dual command on the same machine, lever for the skilled barista who
a chance of bad flavors developing after the coffee has been bagged. wants to further control its shots and electronic volumetric control for the beginner barista to
Cotton liners are a way to mitigate this process. Because the cotton deliver consistant cups during rush hours.
breathes more easily than polyethelen, it allows air to circulate around
the beans inside the bag. But the absorptive character of cotton means For more on this topic, you can
that it acts as a moisture barrier, meaning the coffee is better pro- view a video lecture on this
website coffeescholars.com
tected than it would be in a plain jute sack.

MASSIVE DAMAGE, THEN CAREFUL PRESERVATION

Most of the “damage” done to coffee happens immediately after harvest. The processing, milling, and shipping
stages are where most of the damage occurs. After that point, it is up to coffee professionals in the consuming markets
to take care of the coffee. The gradual aging of the coffee should be gentle, gradual, and barely noticeable. Right now,
most coffee in Asia is aging far too rapidly, and the results can sadly be noticed in the cup.
East Asia and Southeast Asia have done a fantastic job with so many stages of the specialty coffee boom. But it lags
behind in proper green storage. The next leaders in this industry in the region will be those that get strict and serious China - Hong Kong - Macau
about using coffee that was stored well. Luckily, we are already seeing movement in that direction, and I’m excited about
the future, when all the best shops from Beijing to Guangzhou to Bangkok to Singapore have bright and beautiful tasting Taïwan - Singapore
coffee that has been treated like a true specialty product from farm to cup — with no gaps in between! Franzen LEUNG
+86 152 1943 7598
+852 9686 3525

EXPORT
Sebastien CONSTANT
+33 687 737 047 Stella di Caffè DCL customized painted bodywork, front strip and colored leather handles

www.unic.fr

info@unic.fr UNIC espresso machines
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