http://weeklyroast.com/blog/flavored-coffee-and-maintaining-quality.html A blog written by Ken, owner of an online, mail-order coffee roasting company. Sat, 31 Jul 2010 17:50:58 +0000 hourly 1 http://wordpress.org/?v=3.0 http://weeklyroast.com/blog/flavored-coffee-and-maintaining-quality.html/comment-page-1#comment-211 Ken Thu, 22 Oct 2009 03:40:24 +0000 http://weeklyroast.com/blog/?p=841#comment-211 @Alan The aroma from pre-flavored coffees does smell good, it's just the taste that I think is lacking from the procedures some roasters use for flavoring. You're right on target with the bix-box coffees you get in the supermarket (the pre-ground ones in the tins) - the big coffee giants actually do inject coffee flavored aroma into the cans! That's why it smells great when you first open the tin, but then the aroma dissipates quickly. This is mainly done because of the large percentage of robusta beans they use, but also because of the way they roast and process the beans they can. @Alan The aroma from pre-flavored coffees does smell good, it’s just the taste that I think is lacking from the procedures some roasters use for flavoring. You’re right on target with the bix-box coffees you get in the supermarket (the pre-ground ones in the tins) – the big coffee giants actually do inject coffee flavored aroma into the cans! That’s why it smells great when you first open the tin, but then the aroma dissipates quickly. This is mainly done because of the large percentage of robusta beans they use, but also because of the way they roast and process the beans they can.

]]> http://weeklyroast.com/blog/flavored-coffee-and-maintaining-quality.html/comment-page-1#comment-210 Ken Thu, 22 Oct 2009 03:34:34 +0000 http://weeklyroast.com/blog/?p=841#comment-210 @Danielle I'm with you there, there's a local coffee shop that has about 10 to 12 thermoses full of pre-flavored coffees. I think coffee shops should focus on brewing 2 to 3 good coffees and discarding/re-brewing every 30 minutes. More than that may be difficult to maintain quality, especially when you get into the 10 to 15 thermos range! @Danielle I’m with you there, there’s a local coffee shop that has about 10 to 12 thermoses full of pre-flavored coffees. I think coffee shops should focus on brewing 2 to 3 good coffees and discarding/re-brewing every 30 minutes. More than that may be difficult to maintain quality, especially when you get into the 10 to 15 thermos range!

]]> http://weeklyroast.com/blog/flavored-coffee-and-maintaining-quality.html/comment-page-1#comment-209 Alan Tue, 13 Oct 2009 17:00:05 +0000 http://weeklyroast.com/blog/?p=841#comment-209 Another great and informative coffee post. Makes sense why flavored coffee tastes bad, but it makes me wonder why it can smell so good when you first open it. I've always kind of wondered if they inject some kind of smell in those big-box coffees. Any idea? Another great and informative coffee post. Makes sense why flavored coffee tastes bad, but it makes me wonder why it can smell so good when you first open it. I’ve always kind of wondered if they inject some kind of smell in those big-box coffees. Any idea?

]]> http://weeklyroast.com/blog/flavored-coffee-and-maintaining-quality.html/comment-page-1#comment-205 Danielle Sun, 04 Oct 2009 04:46:30 +0000 http://weeklyroast.com/blog/?p=841#comment-205 Great post, and I'm glad you addressed the issue of flavored coffees. I'm taking an anthropological economy class right now, and this last week, we actually addressed "yuppie coffees," of which I'm an enthusiastic consumer. But apparently these flavored coffees were created to give the "soda drinker" a reason to switch to coffee, but unfortunately, like you mention, flavored coffees are too often just not good...and have a rap for being slightly trashy (no offense). There's a local coffeehouse that actually offers like 15-20 preflavored coffees...and these are brews that they roast themselves. This, to me, made the place decrease a few notches because instead of focusing on making their coffee really awesome, they're messing with flavors. And it's almost impossible to give the customer a fresh cup when you're trying to keep 15 thermoses hot..... Great post, and I’m glad you addressed the issue of flavored coffees. I’m taking an anthropological economy class right now, and this last week, we actually addressed “yuppie coffees,” of which I’m an enthusiastic consumer. But apparently these flavored coffees were created to give the “soda drinker” a reason to switch to coffee, but unfortunately, like you mention, flavored coffees are too often just not good…and have a rap for being slightly trashy (no offense). There’s a local coffeehouse that actually offers like 15-20 preflavored coffees…and these are brews that they roast themselves. This, to me, made the place decrease a few notches because instead of focusing on making their coffee really awesome, they’re messing with flavors. And it’s almost impossible to give the customer a fresh cup when you’re trying to keep 15 thermoses hot…..

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