Acidity:
High acid coffees have a sharp, satisfying quality that enhances their flavor and gives them extra liveliness in the cup. This quality is called acidity.
Body: The tactile impression of weight and texture in the mouth. A coffee may be thin, watery, medium, heavy or even thick in body. These gradations become clear and easy to understand after you actually experience each.
Aroma: The aromatics of a coffee greatly influence its flavor profile, and comes from the perception of the gases released by brewed coffee. Aroma is greatest in the middle roasts and is quickly overtaken by carbony smells in darker roasts. Green beans can also have a distinct aroma that may hint at their cup qualities.
Balance. A coffee that has several attributes present but does not have one that overpowers others, might be called balanced or mellow. If it simply lacks strong attributes in any significant amount it might be called dull.
Clean: The opposite of wild coffees. Clean-tasting coffees are free of defects, shadow undertones, or varietal distractions.
Complexity: Complexity relates to the co-presence of attributes in a coffee. Acidity, body, earthiness, sweetness, etc., combine to make a coffee complex. Varietals are often blended to increase their complexity.
Specialty Coffee:
“Specialty Coffees” is define by Erna Knutsen as an special geographic micro-climates that produce beans with unique flavors profiles. Underlying this idea of “coffee appellation”, was the fundamental premise that specialty coffee beans would always be “well prepared, freshly roasted, and properly brewed”, as this was the “craft” of the specialty coffee industry that had been slowly evolving the twenty year period preceding her speech.
Flavored Coffee:
Flavored coffee is a made by brewing fresh coffee (Suave type) and adding flavored syrup. Supremo Specialty Coffee offers more than 30 different flavors, including such favorites as Chocolate Almondine, to which we add slivered almonds to enhance both eye and taste appeal; succulent Halzenut, creamy Vanilla and many more.
Swiss Water Decaffeinated Coffees: These coffees are decaffeinated in Switzerland using a patened process that extracts 97.5% of the caffeine by using pure water only.
Supremo Specialty Exclusives: - Regular Roasts.
The Andes: Grown at an altitude in excess of 5000 feet. Extraordinary balance of body, flavor and aroma.
Brazil Santos: Lighter in body and slightly sharper to the palate, this is Brazil's finest. It is a perfect coffee to blend with another.
Colombian Supremo: The finest Colombian coffee: bold bean, full flavor, good acidity and body and just emough "bite" to make it delicious at anytime of the day.
Costa Rican: Heavy Body finely balanced acidity and flavor.
Guatemala Antigua: Mild and mellow, with a wonderful bouquet and body.
Java: Mature, mellow taste. Good body and acidity with a slight spicy flavor.
Kenya AA: Considered by many connoisseurs to be world's finest coffee. Excellent flavor and acidity, with a wonderful body.
Mocha Java Blend: Probably the most popular coffee in the United States. Mocha provides the slight chocolate flavor, java provides the body for this beautifully balanced coffee.
Sumatra Mandheling: A smooth, syrupy body with low acidity.
Tanzanian Kilimanjaro: Low in acidity, this beautiful bean produces a smooth and aromatic cup.
Supremo Specialty Exclusives: - Dark Roasts.
Vienna Roast: The lightest of the dark roasts, it is heavier than our regular and produces a rich bouquet.
Italian Roast: Dark, oily with a very deep flavor. The perfect roast for Espresso and Cappuccino.
French Roast: Not as dark as Italian, it has a full pungent flavor. Perfect blender with lighter-roast-coffees.
• Use only cold water. Let water run a moment until de-aerated water in pipes has run out.
• Use one standard coffee measure (two tablespoons) for each cup.
• If you own a home grinder, grind the beans shortly before brewing. Grinding releases the fresh coffee aroma. Quantities of beans should never be ground far in advance.
• Clean brewing utensil carefully. Coffee is a magnet for foreign odors and pot residues. So the brewing or boiling pot should be throughly scrubbed before use.
