So you need to know stuff about your coffee that the big guys won't tell you.
We, quirky Coffee Crusaders, asked: Can passing super-hot water at
very high pressure through delicate coffee grounds (as in the K-cup, Espresso method) - this violence and savagery to something so vulnerable - ever produce great coffee? Or does it actually result in a
burnt, bitter brew that kills all the nuances of real coffee?
What about the health risks that come from drinking leached aluminium/plastic from pods, in your daily coffee?
Or from drinking old, rancid oils coating the innards of your coffee machine, dissolved into your coffee?
The half-a-million watts of power that a single coffee machine consumes
each year? The pods that pile up in landfills?
Knowing all this, and for everybody's sake,
we just had to create a whole new approach to coffee.
We had to create Caffè di Artisan
The surprising reason why Machine-made coffee tastes bitter
Because only the bitterness-causing compounds get extracted in the first few seconds of extraction (and machines take just seconds to extract, as we all know), while sugars take far longer to coax out.
Interesting, isn't it?
That’s why we extract our coffee really slowly over days, in our artisanal micro-filtery, in small batches.
Gently teasing out all the natural sugars, oils, all the goodness from coffee.
Caffè di Artisan was born out of rebellion. A rebellion against machine-made coffee. A crusade against the dystopian coffee landscape.
But first, a bit of coffee history: Coffee was never meant to be made by machines. It started out as a leisurely process.
Then an ugly compromise, a dirty shortcut, was invented in order to mass-produce coffee: the Coffee Machine. The Espresso machine was patented in 1884 - It was the start of the industrialization of coffee.
Machine-made coffee is the equivalent of industrial white bread, compared with real artisanal bread.
Yes, it is fast and convenient but it isn't real coffee.
Our challenge was to make something that is easy and quick for you, but is the real deal in terms of flavors, taste and health.
The 5 hoops we jump through, to bring you Coffee Heaven
Our process, right from the selection of the water that goes into our coffee (we source our water from a sparkling clear mountain stream, in the mountains of Southern Europe) our beans selection (some of our beans are so rare that we have to scramble to get supplies),
small batches, our proprietary Gradient Roasting and the finely calibrated grinding.
This is a game of military precision: grind above a certain micron: Bad coffee.
Below a certain micron: Bad coffee.
At and around a certain micron: Perfect Coffee.
And finally, the distillation of divine single-shot liquid coffee, through our unique, proprietary micro-filtery using our very, very confidential Gradient extraction principle, is artisanal.
And yet, there is super-advanced tech at work here, using principles of Fluid Dynamics like Bernoulli’s Theorem, and Venturi Tubes.
Unlike machine-made coffee, you will find that Caffè di Artisan coffee is zesty…has great attitude…but it's not bitter.
It is what connoisseurs call "The Best Coffee In The World" Click here to see them say it.
We offer a curated, hand-picked range of exotic beans with different levels of strengths, from the mild to the very strong.
Until now, it is likely that you have been getting your regular dose of caffeine from one or more of three sources:
Home single serve coffee (Nespresso, Keurig, etc.)
Espresso coffee at your local café or
Whatever your source, you'll be surprised to find out that you've not been actually drinking real coffee - not the way real coffee is supposed to be.
Home Single Serve Coffee Pod Machines
Besides the cleaning, descaling, breakdowns etc, the coffee itself is extracted at a pressure level that results in under-extraction. And with time,
deposits build up in the entire machine piping that keeps degrading the coffee that pours out.
What's even more shocking is that some major recent studies have shown (University of Valencia, Spain, 2015, for example and University of Chicago), that coffee machines are an absolute favorite hangout for germs (including E.coli), algae and mold....in fact, they have been termed as
"The Germiest Place in the House" click here.
The other thing you may want to know; all coffee machines degrade over time. Why? Because coffee oils keep coating, layer upon layer, the internal pipes of a coffee machine. As we all know, oils become rancid.
This rancid oil residue then keeps getting mixed with every shot of coffee produced (since the coffee is very hot, the oils melt and mix with the fresh shot being made).
That's why the coffee made by machines starts deteriorating in taste over time.
What's worse, this coffee plus rancid oil mix gives you acidity and gastric irritation. So if you thought that coffee gave you gastric problems, the trouble lay not in the coffee, but in the machine used to make it.
Why espresso machines are Mindless Machines at work
The beast in the machine - If you think the espresso served at your local café is a better choice, think again.
The mechanical element involved in making espresso coffee creates two problems: over-extraction (passing or 'espressing' too much water through the coffee grounds) and using water that is too hot, which burns up the delicate flavors
Without going into technicalities, there are too many variables to control here, which are almost impossible to get right every time - what you get from your espresso is poor quality, over-extracted bitter coffee which can taste like lemon peel, rubber, metal or sour,
depending on which one of the factors has played spoil sport.
Instant Coffee… Is It Even Coffee?
Instant Coffee, as anybody who knows coffee will tell you, isn't really coffee at all.
Killing the coffee - Instant coffee is a coffee that has already been made, thanks to its extraction process.
Instant coffee is usually made by subjecting the cheapest Robusta coffee beans available to 370°F water for up to three hours.
This extremely harsh process destroys almost all the flavors and fragrances inherent in even this cheap, less flavorsome coffee.
The solution is then either freeze-dried or spray-dried, creating crystals or a powdery substance that you know as instant coffee. This is the process for the manufacture of even 'premium quality' instant coffee.
More wood, less coffee - To make up for the coffee's properties lost due to the manufacturing process, wood husk is mixed with artificially infused coffee aroma. Is it surprising that instant coffee tastes a
little woody and not much like real coffee at all?
Cancer health alert - What is downright scary about instant coffee is that it is high in acrylamide, a chemical compound that has been shown, by the U.S. Food and Drug Administration,
to cause cancer and nerve damage in animals.
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