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The Art of Coffee
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If ever there was a "quality of life issue" coffee is it. If you begin your day, every day, with a cup of coffee shouldn't it be the best you can get?

Tony operates from a basic need to understand how things work. Coffee proved to be no exception. His investigation uncovered some very real, very basic components of the science of coffee.

Coffee in its raw, green form has an indefinite shelf life. That is, unroasted it could sit forever and barely change its chemical make-up. After coffee has been roasted it will begin to stale immediately and is good for only about 48 hours. 12 hours is optimal.

In the roasting process the beans begin green and through the introduction of heat gradually turn yellow to light brown. The bean will crack and shed a skin and continue to darken in color. Upon a second cracking and shedding the oils begin to excrete. Each different variety of bean has a different roasting time.

Roasting your own coffee is remarkably easy and economical. Green coffee beans cost about half the price of roasted coffee beans and the roasting process takes about five minutes.

True to the Black Boar way---science rules. These are facts about coffee, undeniable and proven.

More to come on bean variety, flavor, and appreciating coffee like one appreciates a great wine.


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