Italian biscuits and Di Lorenzo Coffee Di Lorenzo Caffé - coffee beans Di Lorenzo Coffee

Roast

Coffee in its raw form comes as a green bean. It is small, hard and green! It is then roasted to specific specifications to achieve a particular taste/ visual profile. The taste of the coffee is greatly influenced by how it is roasted. Roasting is a serious science it is very detailed and often cause for much controversy and differences of opinion. When speaking with roasters you may hear words like silver skin, first crack, second crack or you may hear statements being thrown around like, the cell contents are conglutinated forming small packets. Riveting I know. The truth is always in the taste!!

Blend

Different ratios of roasted coffee beans are blended together to achieve a particular taste. In other words, a bit of Columbian beans and 2 parts Ethiopian beans. Not so much of that Sumatra bean.

Single Origin Beans

This means the coffee beans come from, as the name suggests, a region (lets say for an example, a region the size of NSW) Single origin beans mostly lack unique flavour characteristics, body and ample sweetness because they are beans sourced from many different farms within a region and mixed together at co-operatives (a place where coffee beans are graded). These are popular beans amongst some roasters because they are available any time of the year, easily supplied, and quite common. They are also cheap in terms of price.

Single Estate Beans

This means the coffee beans come from a particular estate (farm) within an origin, for example 33-35 Marrickville Rd. Marrickville, NSW. These beans are chosen for their extraordinary and particular flavour characteristics, not on price. They must be visually exceptional, full in body and rich with flavours and sweetness. Each of these estates are inspected regularly for their commitment to maintaining quality farming, harvesting and processing methods.

Specialty Grade

These are the crème de la crème beans. These beans are not available in huge quantities and are in constant evolution. There are times in the year when these beans are not available at all, or some years when they are not up to cupping standards so they must be replaced by comparable beans. The benefit of this process is that it prevents pallets from becoming complacent. Unfortunately, some industry people use this as a negative.

Cupping

Cupping is a professional way of grading beans. It is a way of working out if a sample coffee is worth buying. Basically, we take coffee through it's taste testing paces and judge it on various things such as, aroma (intensity, finess), evaluation of crema (colour and consistency) and taste balance. Coffee with the best score wins.

Photo Spectrometer

A tool that calculates the colour of the roasted bean. Helps with the consistency of the roast. Imagine a petrii dish placed over glass. Light shines through the dish and measures the colour.

Log Sheets

A system to record every detail of the roast. This tool helps us compare roast from roast to ensure consistency within batches.

Nitrogen Flushed

A method used to flush out the oxygen from a bag of roasted beans so as to preserve the quality.

Barista

The barista is the maker of coffee beverages. Professional Baristas are as sort after as any top chef. These people can make or break the taste of the coffee. Even with the best blend in the world, a bad or inexperienced barista can ruin it.

Roasting and Blending

The Di Lorenzo Caffe blend is made up of Single Origin beans from various places around the globe. The beans we source are exclusively based on taste. They are chosen according to traditional cupping results. This means they have identifiable characteristics, Sweet, Tart, Sour, Tangy, Mellow, Salty, Sharp, Delicate and the list goes on. The beans are roasted espresso style and tested 3 times to ensure that the specific characteristics manifest themselves throughout the roasting procedure. Bear in mind that although the bean quality is very important, it can be destroyed or diminished through incorrect or inaccurate roasting procedures. All roasting is monitored closely via detailed log sheets and use of a photo spectrometer.

Di Lorenzo CAFFE Pty Ltd

Although I can not give specific percentages, the Di Lorenzo Caffe blend is made up of approximately 50% Single Estate beans from various places around the globe. The beans we source are exclusively based on taste. They are chosen according to traditional cupping results. This means they have identifiable characteristics, for example Sweet, Tart, Sour, Tangy, Mellow, Salty, Sharp, Delicate and the list goes on.

The beans are roasted espresso style and tested 3 times to ensure that the specific characteristics manifest themselves throughout the roasting procedure. Bear in mind that although the bean quality is very important, it can be destroyed or diminished through incorrect or inaccurate roasting procedures. All roasting is monitored closely via detailed log sheets and use of a photo spectrometer.

Beans from each estate are roasted individually (no, not one bean at a time but rather, batches) then blended after roasting. The blend is then packed and nitrogen flushed immediately after (this preserves the sugars and other characteristics of the beans)

For reasons of intellectual property, I can not release the finer components of the blend. Suffice to say that there are three types comprising of specialty grade and single estate coffees of the highest calibre. They each add a unique flavour to the blend.