Welcome! Here at Sloth Coffee USA we are committed to excellence, roasting only the world’s best coffee.
City Roast : Medium – Medium brown
– The acidity continues to increase and the body becomes more potent
– First crack stage is finished
– Caramelization, acidity, varietal character of a bean can be tasted
City Roast (+) : Medium +
– Medium brown
– The acidity increased and more body
– Between first and second crack
– Varietal character of a bean can be tasted with a bit of roast taste
Full City Roast : Rich Brown
– Rich brown color
– Good Balance between sweetness, body and acidity
– Just into the first snaps of second crack
– Varietal character is present with decreased acidity and
bittersweet “roast taste”
French Roast (–) – Dark brown color, Middle of the second crack
– Acids are decreased
– Bittersweet, Burnt undertones and Cafein levels are decreased
STEAK AND COFFEE
Comparing Steak and Coffee is an easy way to understand roasting levels. Most of us prefer rare or medium to be able to taste the steak’s juice. Coffee is the same thing, drinking dark roasted coffee is like eating a well done steak. When drinking Brownish coffee you can taste and compare the differences among (highlight varietal character) coffees produced in different countries of the world.
“So there you have it — a short guide to the common coffee roasts from light to dark. To summarize the differences, in addition to the color gradations:
- As coffee roasts,it gets darker loosing the origin character of the beans and take on more flavor from the roasting process. Drinking Dark roasted coffee will make all different varieties and origins to taste alike: burnt ,charred flavor.
- The body of the coffee gets heavier, until the second crack, where the body again thins.
- Lighter roasts have more acidity than darker roasts.
- Light roasted beans are dry, while darker roasts develop oil on the bean surface.
- The caffeine level decreases as the roast gets darker.
Part of an article written by Brian Lokker : http://www.coffeecrossroads.com/coffee-101/coffee-roasts-from-light-to-dark
Video By Sweet Maria’s Coffee
Brewing : Recommendations; for a mug of coffee, that’s more like 8 ounces, and you’ll want to use 2 ½ to 3 level tablespoons of ground coffee. If you like your coffee a little stronger, you’ll soon figure out how much more coffee to add for each brew. Experiment a little and see what suits your taste the best. -Buy roasted whole beans or ground, but both, freshly roasted -Use fresh, filtered water -Maintain a clean coffeemaker and drink the coffee before one hour brewed.
Cold Brew Coffee: Delicious and refreshing way to enjoy coffee. You can buy different cold brewers but a simple French Press will do it. Pour a bottle of water(500ml) in a FP add two large spoons of coffee (or more), stir and let it rest for at least 12 hours in the fridge(slow extraction process). Press, pour in cup with ice , add your favorite creamer and its done. You can created your own recipe, adding whipped cream, milk, etc
Freshness – After coffee beans are roasted, it may take weeks or even months for them to get to your home. That is a problem because coffee beans begin loosing flavor as soon as they leave the roaster. Much of the flavor of coffee is found in volatile oils which evaporate when they come into contact with air. Valves are very important.The valve allows the gases from inside to get out of the bag, but not air going into the bag. Quality coffee suppliers put the beans in bags with these one-way valves. These valves allow roasters to put beans into sealed bags as soon as possible after roasting.
Grind your own coffee – in doing so you preserve the flavor for a longer time. Buy a coffee grinder that allows you to vary the coarseness of the coffee grinds to suit the coffee brewer you are using. Using the correct grind is very important in how to make coffee you’ll really enjoy. Give preference for Burr grinder over the Blade Grinder. Suggestion for a coffee grinder : Baratza Virtuoso
A Coarse Grind: This coffee grind is fairly large, suitable for French Presses and percolators.
Medium Grind: An all-purpose grind, suitable for most drip type brewers.
Fine Grind: This is the grind you would want for espresso.
More information read:
“How to Make Coffee” by Lani Kingston, published by Ivy Press
Because our coffee is freshly roasted! You are able to smell and taste the difference from our competitors. No large scale operation , we roast coffee batch by batch . We don’t have coffee consumers , we have clients.
Reason for the name SLOTH COFFEE :
Sloths are extremely slow-moving tropical mammals found in the rainforest canopies of Central and South America, coincidentally, areas where the finest coffee is produced. Sloths are excellent swimmers and can do the breaststroke. To get to the rivers for a swim, sloths will drop themselves off of branches into the water.
Sloth Logo was my daughter’s creation.
Green Coffee Testing – SCAA protocol
Physical Analysis Standard Tests:
- Visual color description
- Moisture content
- Water activity
- Bean size distribution
- Defect count / grading
Sensorial Analysis: coffee is tested for:
- Fragrance of dry grounds
- Aroma of hot liquid
- Acidity / body / balance
- Flavor / aftertaste
- Identify taints, faults and staleness
Objective: Show the steps to achieve a GREAT CUP of COFFEE.
CUPPPING SESSION is organized and will provide a basic notion of cupping using the Specialty Coffee Association of America protocol as a guide line. This protocol (with some variations) is used for coffee buyers, from the origin countries to the coffee industry in general. We will be talking about: fragrance, aroma, body, aftertaste, sweetness, etc. We will be cupping coffee from different countries.
ROASTING CUPPING SESSION for the participant to taste the difference among the roasting levels.
c) Briefly talk about basic, but very important, things to consider when brewing coffee. (water quality, coffeemaker cleanliness, temperature water, coffee).
d) Pictures in general
Roasting practicing session : Traditional Roaster and a Popcorn Popper
a) I will be showing you the roasting stages, Light brown, Medium light, Medium, Dark Brown, Dark color. In this process you will hear the first crack, second crack. We will be constantly checking the bean color as it roast vs time. When the roasting is finished, we dump in a tray and take it to be immediately cooled, otherwise the roast keeps going.
Requirement for participation:
Visit slothcoffeeusa.com website and read information in general
Duration: Around 2 hours
Class size: maximum 3 people
Price : 40.00 each + (1 pouch roasted by you for free)
Colombia Huila and Modern Brazilian coffee plantation using irrigation
Brazil is the world largest coffee producer responsible for around 35% of all coffee grown and also the second largest coffee consumer. Minas Gerais is largest coffee producing State from Brazil.
Colombia comes in second, 10.000.000 bags (132 pounds bag). Department of Huila is located in Southwest of Colombia, and produce excellent quality coffee.
Brazil – Altitude around 2900 feet
Colombia – Altitude around 5800 feet.
Brazil – huge coffee plantations harvested by machines and also small ones (hand-picked), a continuous refining in all production stages is noticed, leading to high quality coffees.
Brazil: chocolate flavors, low acidity, notes of dried fruit, floral aroma.
Colombia Huila: there so many descriptions like well balanced acidity, initial sweetness with slight notes of fruit, caramel, etc.
My favorite: Clean and bright (acidity), generous sweetness and liqueur like character.
World coffee Production – Average 2011 to 2013
El Salvador 1700
Costa Rica 1575
Sloth coffee is 100% Arabica coffee , NO Robusta, which has a slightly bitter taste that most gourmet specialty coffee drinkers try to avoid.
Many cheaper coffees sold in supermarkets contain robusta