There are three basic components that affect the flavor of coffee: body, acidity and aroma. Body refers to the weight of the coffee, or mouthfeel. Acidity is the brightness experienced in the mouth. Aroma is the scent of the coffee as it reaches our old factory system, the nose.
As the coffee beans are roasted, the moisture in the beans is driven off and the organic matter is broken down. Simply put, acidity decreases as body increases.Too light a roast: acidity dominates; too dark: body becomes bitter. Along the way aromas are developed. The trick is to find the precise place to stop the roast for the best balance of all three.
Aroma is the most diverse element in coffee. Of the 1,000 or so chemical compounds that make up the flavor of coffee, around 80% of those are aromatic. That’s pretty complex, especially in relation to other beverages. It’s about three times the number found in wine.
A coffee’s flavor starts off with the chemical make-up of the bean, but it’s the roaster’s artistry that unlocks a bean’s potential and ensures that the flavoris balanced between body, acidity and aroma.
Aroma is one of the most important aspects of a coffee’s flavor. While body and taste are noticeable, it’s usually aroma that makes us fall in love with coffee.
Coffee aromas are complex. Of the more than1,000 identifiable compounds that make up coffee’s flavor, about 80% are aromatic.
Lots of companies talk community, but at Devil Dog Brew, community is our heart and soul. When we started our company, doingit right by our customers was at the top of the list. Informing our customersabout our mission and supplying a top-quality product for you.
Our Decaf blends are all ‘Swiss water ‘processed not chemical processed.
Our flavor blends are created with ‘SugarFree’ oils infused into the beans in small batches to control the quality ofour blends not mass produced with syrups full of sucrose corn starch. Thus, delivering flavorful coffee that ishealthier for you.
We began sourcing producers thatgrew only Arabica beans and processed coffee a better way. In the cool shade of mid to high mountain farms and washed with fresh clean water. Then we air roast our beans in small batches and freeze them for 24 hours before selling any product to bring out the bestin the bean producing a dark oily bean.
Our growers are small and vital totheir communities. Some are Women Owned, many are Fair Trade, but all arededicated to providing quality beans.
