CR-410C Coffee0 pages

THE STANDARD IN MEASURING

SENSING AMERICAS, INC.

Konica Minolta Colorimeter CR-410
Coffee Roasting Control

Sometimes called "gourmet" or "premium" coffee, specialty coffees are made from
exceptional beans grown only in ideal coffee-producing climates. They tend to feature
distinctive flavors, which are shaped by the unique characteristics of the soil that
produces them.
The phrase "specialty coffee" was first used by Erna Knutsen in a 1974 issue of the
Tea & Coffee Trade Journal. Knutsen, then a coffee buyer for B.C. Ireland in San
Francisco, coined the term to describe beans of outstanding flavor produced by
special micro climates. With the proliferation of cafes and gourmet coffee retailers in
the 1990s, specialty coffee has become one of the fastest growing food service
markets in the world, netting an estimated $9.6 billion in the U.S. alone in 2004.

Specialty Coffee Facts
• Specialty coffee is defined as a coffee that has no defects and has a distinctive
flavor in the cup.
• Specialty coffee, a term that refers to the highest-quality green beans roasted by
true crafts people, is surprisingly affordable. One cup costs about 24 cents;
making it cheaper than bottled water.
• Every day, Americans drink more than 300 million cups of coffee; 75 % of those
cups are home-brewed.
• Last year, 13 % of the adult American population enjoyed a daily cup of specialty
coffee.
• Like wine and honey, specialty coffee has a unique flavor thanks to the
micro-climates that produce it.
• In 1683, one pound of coffee in New York was worth as much as four acres of
land.
• To be considered truly fresh, coffee should be ground right before brewing and
brewed within three to seven days of roasting.
• Surprisingly, espresso contains less caffeine than a regular serving of drip coffee.
In fact, in the espresso brewing method, water is in contact with the grounds for
only 20 to 25 seconds and extracts less caffeine than
methods that put water in contact with the grounds for several minutes.
• Strong-tasting coffee has no more caffeine than its weak-tasting counterpart.
Caffeine contributes no taste; it's a product of the type of bean, water-to-coffee
ratio, and brewing method.
• The vast majority of the world's coffee is the Arabica species.
• Thanks to some popular commercials, most of us believe that coffee originated in
Colombia or Brazil. Not so; it originated in Ethiopia.
• The global coffee industry employs more than 20 million people.
• It takes approximately 42 coffee beans to make an average serving of espresso.

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