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THE KALADI DIFFERENCE |
| At Kaladi Brothers Coffee Company we select from the highest grade of mild washed shade-grown Arabica coffees representing only 3% of all coffee grown around the world. Our coffee is roasted daily using the Sivetz Fresh-Air Roaster which we believe represents the most advanced technology in coffee roasting today. The Sivetz Roaster is unique in that it uses fresh air to roast coffee rather than a hot surface used by traditional barrel roasters. The result is a clean, uniform roast without bitter tasting tars that conventional roasters produce. Since each coffee roasts differently, we custom blend our coffee after roasting. |
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When coffee is roasted the beans swell, increasing in size by about 70% . Much of the bean's new interior space is filled with carbon dioxide (co2) and the coffee's aromas. As the CO2 leaves the coffee it carries with it the bean's aromas which are replaced with oxygen. Over time the oxygen reacts with the natural oils in the beans and turns them rancid. | |
At room temperature, aromatic volatiles within the bean continue to mature and are most intense for one week, but begin dissipating within a two week period. Freezing suspends this process so that it does not begin before you have purchased the coffee. |
| We suggest keeping the coffee you will use in the next few days in an air tight container at room temperature away from direct sunlight. When the daily use container is empty, replenish it with the container from the freezer. It is best to allow this container to come up to room temperature before opening it up, to avoid the occurrence of condensation on the beans. |
To protect your beans from moisture damage in the freezer, it is important to use an air-tight container such as a glass or ceramic jar. Studies show coffee stored this way can last up to a year or more! |
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