The Five Artisan Brazil 🇧🇷

No one has more Brazil single origin coffee than Artisan Roastery 🔥 Check out 5 direct trade coffees now! 

Direct trade has been Artisan Roastery's coffee-sourcing philosophy for the past 10 years, and these Brazil single-origin coffees are an excellent example of a long-term partnership. We have to say, this year's harvest is the best1 Check out all five stunning Brazilian coffees that are at it's peak of all these years  🇧🇷   Shop Artisan Roastery Brazilian Coffees Coffee tips of the day! About coffee bloom 🍄 If you brew coffee with a pour-over dripper every day (like us!), you'll definitely notice how the ground coffee blooms when it first contact with hot water 💧 This is because carbon dioxide forms within the coffee beans during the roasting process, Ie Millard reaction. The CO2 gas starts to release shortly after roasting, it's especially active in the four hours immediately following roasting. Carbon dioxide continues to escape from the beans for 14 days, with the amount of gas being released slowly declining over that period. When coffee beans are ground, the rate of carbon dioxide is released increases quickly as grinding increases the coffee bean surface area 😲 Hot water further accelerates the release of carbon dioxide, you can see that from the bubbling up of gas when water first contacts the grounds. The fresher the beans & the darker the roast, the bigger the bloom! You can always see big mushroom bloom from Japanese dark roast coffee 🍄 Is coffee bloom good? It depends on the roast level of coffee beans! For dark roast coffee, the bloom will make the extraction more efficient on pour-over brewing as water move 'freely' when it blooms. This way you can better extract dark roast coffee without over-extraction. On the other hand for light & medium roast coffee beans, big bloom means the coffee is too fresh and you'll get to taste the astringency from CO2 on the aftertaste. This masks the aromatics and flavours of coffee & makes it not as palatable 🤢 Hence, lighter roast coffee only starts to taste good when it's completely degassed after 10-14 days. This is when all the astringent aftertaste disappears and the aromatics shine the brightest 🤩 What if you only have fresh within 1-week-old light roast beans at home? Here's a simple trick for you 😉 Just grind the beans and leave it for 20-30 mins before you brew it! The ground coffee degas much faster and makes coffee taste better 😍 As for well-rested beans, grinding and brewing immediately is the best! Let no aromatics go to waste 😎 Looking for well-rested beans? Check out all the Sale coffees that are over 2 week old & above here. Yup, it comes with a clearance price 😁 Have a great weekend ☕️   Shop Sale Coffees Check out this week's trending coffees  Colombia Huila San Adolfo La Flor Omar Saul Pink Bourbon Honey Tartaric & Cinnamon Honduras Caballero El Campo Brazil Fazenda Caxambu Copyright © 2022 Bean Shipper Enterprise, All rights reserved. You receive this email because you opted in BeanShipper.com Our mailing address is: Bean Shipper Enterprise Level 3A, Sunway Visio Tower Lingkaran SV, Sunway Velocity Kuala Lumpur, KL 55100 Malaysia Add us to your address book Want to change how you receive these emails? You can update your preferences or unsubscribe from this list