If you are one of our attentive, loyal, and avid readers, you know we here, at the Swiss Water Decaffeinated Coffee Company, talk a lot about certifications, and trends, and consumer preferences and other big ideas.
But do you know how coffee gets transported from origin to other parts of the world such as North American Europe and Australia?
Once the coffee has been picked and taken to a point of processing (the mucilage, or fruit flesh as we could consider it, has to come off at some point,) it generally ends up in a jute bag. These can hold between 45-69kg of cleaned and prepped, ship ready coffee.
Fun Fact: Jute is not a packaging solution we often see in North America, but its most common use is the potato sack. Jute is great packaging material, because it’s readily available, has high tensile strength, low stretchiness, and high breathability, making it ideal for agricultural products. It’s actually the second most used vegetable fibre, after our dear friend cotton, and grown in such a vast area to support that title!
We then have to import the coffee beans from origin. Air freight is ridiculously expensive, (especially when one considers that a ‘standard container’ of coffee is around 42000 lbs,) so we look to going a little old school– over the water.
Gone are the days when you could throw cargo in the hold and then spend the next few months dodging pirates, and coveting your gold dubloons. Ocean freight of the 20th and 21st century uses ocean freighters and standardized shipping containers. The beauty of these little gems is their interoperability. A 20ft shipping container will fit any cargo ship in the world; on any rail car in the world; and there are special chassis’ they lock into, to be pulled by a semi-truck.
Within these containers could be individual bags of green coffee stacked floor to roof, side to side and front to back. But, if you happen to be a huge roaster, why waste time and money with bags? Industrial roasters will line an entire container with a plastic bag designed for containers, and basically just dump 42000 lbs of coffee, right in. Rather than unloading bags and palletizing them at their final destination, these containers will be backed into a special loading bay at their warehouse, and just like a pop can, the container is tilted 90 degrees, and the coffee arrives and dumps into a feeder system, (of which there is an entire other article about warehouse styles, and types, and systems. And that sort of coffee handling we can save for another day!)
Once into a roaster’s facility or warehouse, the coffee is palletized onto oversized pallets, usually able to hold anywhere from sixteen to twenty five bags of coffee, and stacked four or five levels high. From here, individual bags are picked to be dumped or roasted, or if they have more stops on their journey, they are floor loaded into a dry van, or shrink wrapped and strapped to a pallet.
And on they go.
Category: Coffee Drinker, Uncategorized
Swiss Water® Decaf is a proud sponsor and avid supporter of Grounds for Health (GFH). For those of you who are not familiar, GFH is a non-profit organization working in coffee growing communities to provide access to preventative health care services for women. Their main focus is on cervical cancer screenings and treatment. Cervical cancer is the #1 cancer killer of women in developing countries and is easily treatable.
We believe in giving back to the coffee growing community by supporting this cause that is both relevant and valued by our customers and employees. Over and above the donation SWDCC makes every year, we continue to extend our campaign to raise funds for this worthy organization. Our current campaign includes reaching out to our suppliers and friends for their support of our annual employee donation drive. Many of our suppliers have generously donated in the past and continue to do so this year. Our participating partners donate prizes towards a raffle that is used to raise employee donations. Each year we continue to surpass the previous year’s employee donations. Our goal is to raise $8000 in employee donations for 2012 and we have already reached our goal with 2 more weeks to go!!
Throughout the year, our fundraising efforts also include staff BBQ’s and employee coffee sales with all proceeds going to Grounds for Health. We believe that we can make an impact in ensuring the sustainability of this program.
Category: Coffee Drinker, Uncategorized
As consumers we are constantly faced with many choices when making purchasing decisions, from the price we are willing to pay, through the selection of different products and brands, to the perceived benefit we are expecting to get from the product we consider buying. And if we add to the mix the abundance of different product certifications the same product can carry, the shopping experience can be truly overwhelming. Personally, this is not a bad thing since it is much better to have choices than none at all. Of course, understanding the difference between products and brands is where being informed is very important.
Coffee is no different. The same, single origin coffee can be organic, fair trade, or fair trade organic. What do these different designations mean? What does it mean to be certified? First and foremost, a certification means that a third party organization is certifying the validity of the statement. Without this certification the symbol or logo cannot be used on the product. This is to protect us as consumers. I have selected a few of the certifications that our coffee can carry and will briefly explain them here.
Organic – refers to coffee that has been grown in accordance with organic farming standards which exclude the use of fertilizers, pesticides and other chemicals. These strict requirements also apply to storage, processing, packaging, labelling and shipping. In a nutshell, organic standards must be adhered to throughout all production and distribution stages, all the way from the field to the final consumer. Who formulates these organic standards? In many countries they have been established and are maintained by the government but in other parts of the world there is no organic legislation at all. Our organic certification is verified by and provided to us by the Organic Crop Improvement Association (OCIA).
Fair Trade – this certification is about the farmer. The fair trade movement was created to help producers in developing countries obtain better prices in the marketplace. Even though its main goal is economic, its long term effect is social, environmental and economic sustainability. Our fair trade certification is provided by Fair Trade Canada.
Rainforest Alliance –this certification was born out of concern for the environment. The Rainforest Alliance organization is an NGO devoted to protecting biodiversity on our planet and committed to conserving resources for future generations through sustainable practices. Products carrying the Rainforest Alliance seal come from farms that meet the strict RA standards and criteria. Our offering of Rainforest Alliance products is usually limited to coffee from one origin at a time.
Halal - is an Arabic word for lawful. Anything that is permitted under the Shariah law is considered “Halal” and so is our coffee! The Halal status of our products is verified every year by the Halal Monitoring Authority of the Canadian Council of Muslim Theologians.
Kosher – refers to food items conforming to Jewish dietary laws. Our entire product offering is Kosher which is verified on an annual basis by the Orthodox Rabbinical Council of British Columbia.
Natural – there is no certification mark or 3rd party organization or logo to indicate natural and that is why it is not put on our coffee. Natural is not mandated or managed by government departments or agencies either, so when you see the word natural on the package it is being used by the manufacturer to indicate or imply that the product was produced naturally. There is a lot of confusion about natural for this very reason.
These are just a few of the certifications that you can see on products with our logo – SWISS WATER® Process. They all focus on different aspects, be it health, religion, ethics or concern for the environment. And when we choose to purchase a product or brand we are drawn to what resonates with our passions and interests. It’s all about choices after all. Just like choosing decaf!
Category: Coffee Drinker
For centuries, wine tasting –the sensory examination and evaluation of wine was practiced by wine aficionados. Over time, this became more mainstream, such that seldom is a glass of wine served during a meal without someone swirling and sniffing prior to sipping. Evaluation included “appearance”, “in glass” (the aroma), “in mouth” (the sensation) and of course, the “finish”. These were then combined in order to establish the properties of a wine, such as complexity/character, potential (suitability for aging or drinking) and any possible faults. Not everyone can be a sommelier (professional wine taster), but we can strive to learn more. The evaluation of coffee has followed a similar path.
In recent years, coffee drinkers have enhanced their knowledge and understanding of coffee including its origins, characteristics, and methods of brewing to ensure the best cup. Many coffee drinkers are quickly rivaling wine tasters in their understanding of coffee’s unique characteristics.
The language of coffee includes:
Aroma: a sensation that is difficult to separate from flavour. The aroma contributes to the flavours we discern on our palates. Subtle nuances, such as “floral” or “winy” characteristics, are derived from the aroma of the brewed coffee.
Body: the feeling that the coffee has in your mouth, the so-called weight and texture of a coffee. It is the viscosity, heaviness, thickness, or richness that is perceived on the tongue and the back of the palate. Typically, Indonesian coffees will possess greater body than South and Central American coffees.
Acidity: actually, a desirable characteristic in coffee. The role acidity plays in coffee is not unlike its role as related to the flavour of wine. It provides a sharp, bright, vibrant quality. Without sufficient acidity, the coffee will tend to taste flat. Acidity should not be confused with sour, which is an unpleasant, negative flavour characteristic
Flavour: the overall perception of the coffee in your mouth, the taste and aroma combined. Acidity and aroma are components of flavor. It is the balance and homogenization of these senses that create your overall perception of flavor. Typical flavour characteristics include:
Richness - refers to fullness of the coffee
Complexity – the perception of multiple flavours
Balance – the satisfying presence of all the basic taste characteristics where no single one over-powers another
Desirable characteristics include chocolaty, delicate, earthy, fruity, nutty and spicy. Less desirable characteristics include bland, flat, musty, sour, thin and bitter.
Enjoy learning about coffee, and the many different origins and blends available, each with distinctive and unique characteristics such that the next time you are socializing with friends over a cup of coffee you can delight them with your coffee expertise.
Category: Coffee Drinker
Coffee is the drink of choice for many…it is exciting, intriguing and comforting. People all over the world come together for coffee. For me, there is no better place to savour a cup of coffee than in my kitchen, either alone or sharing with family or friends. It is one of those familiar and enjoyable routines that I observe.
With my love of coffee, comes my passion for food and cooking, and the many food pairings and recipes that call for the inclusion of coffee. What kind of coffee goes with berries, chocolate, baked goods, savoury dishes? My quest is to incorporate more coffee in my cooking. How about coffee in chilli, lamb/pork and of course all the baked goodies and desserts? I have used many recipes with coffee and have been amazed at the unique qualities it brings out in the dishes. That said, I will leave you with Affogato – one of my favourite desserts that I first tried in Europe.
My recipe:
Affogato…(Italian, meaning “drowned”)
1 scoop of premium ice cream in a glass
1 oz. of my favourite hot espresso poured over the ice cream
Enjoy!
Category: Coffee Drinker
There is no debate on the important role that coffee means for many people. It is a habit and a participant or witness to many activities. For instance, what do most of us crave when we get out of bed…coffee! Coffee also shows up in the carpool, and for sure in the office coffee break – that’s why it is called a coffee break! We beat a path to the kitchen for our first cup of the day, or for many it is purchased on the way to work at our favourite coffee shop, drive-thru, café or quick-service-restaurant. And it has evolved over the years – no longer called java but premium or specialty coffee.
Coffee can be Special.
While we have grown up with coffee, we have also grown in knowing more about this popular drink. We understand the difference between Arabica and Robusta coffee beans. We seek out single origins that intrigue us, or once we have tasted come to see as our own special choice. Single origins, like Colombia, or Ethiopia, or Papa New Guinea. We have learned about Fair Trade, and Rainforest Alliance and shade-grown coffee to name but a few of the certifications available.
And while brewed coffee is the standard for many this is no one trick pony! Espresso and espresso based coffees – like lattes or cappuccinos. Or iced coffees, particularly now that summer has finally arrived! Coffee is part of who we are, and what we do. Simple as that!
Now some argue that it is the caffeine that we seek and coffee is the delivery system. Maybe so. Who cares? Well, that gets me to decaf. Sometimes things just happen. We find out that caffeine can affect us in a negative way. Due to amount, an allergic reaction, or a health condition that is aggravated when our central nervous system is pumped up with caffeine. Too much of a good thing can be bad? Like, yes, after five coffees I run faster, talk faster, and shake along the way.
And then, there are people and I am one of them – that drink regular to start their day, but need to avoid caffeine later in the day in order to get a good night’s sleep. And that’s where decaf comes along. When you truly love the taste of coffee; however must cut back on the caffeine intake. The alternative – decaf – which can and should be great tasting.
Now, not all decaf coffees are the same. Just like not all coffees are the same. No one that loves coffee would argue that! That would be as frivolous as saying all wines, or beer, or pop tastes the same. It just doesn’t. Thank heavens. And true, sometimes the decaf is a weak imitation. This however, shouldn’t give all decaf a bad name.
One needs to be selective. One needs to search out those coffee shops, or brands, that care enough about coffee – all coffee – to serve great quality. And that includes the method used to remove the caffeine from the coffee.
SWISS WATER® Process decaffeinates coffee in an environmentally responsible way, ensuring the taste of the original beans are maintained. That’s just good for everyone. Of course, you wouldn’t be reading this blog post if you weren’t aware of that. So…check out our Locator to find those brands, and retail outlets that choose to give you very special coffee!
And tell your friends too. Decaf is a personal choice!
Category: Coffee Drinker
A couple of us from the office recently went on a café crawl visiting local coffee shops in Vancouver to enjoy great coffee.
We visited Moja Coffee, Café Crema, Elysian Coffee on Broadway, and Kafka’s Coffee & Tea. Each coffee shop had personality offering an unique décor and ambiance and all the baristas were super friendly.
At every establishment, we ordered an espresso, a cappuccino, and a couple brewed coffees. We enjoyed coffee from a variety of brew methods including the pour over, french press, syphon pot, and aeropress. At some shops, we ordered the same coffee brewed using 2 different methods. I was surprised at how much of an impact and noticeable taste difference the brew method had on the coffee.
We tried a variety of single origin coffees but my favorite was an Ethiopian coffee that smelled and tasted just like fresh blueberries. Another highlight was a cup of cappuccino that was so delectable and sweet I could drink it all day.
It was definitely a fun way to compare coffees and expand my palate. My next stop, the Commerical Drive neighborhood — looking forward it!
Category: Coffee Drinker
Besides great taste, coffee provides added benefits such as a temporary energy boost or increasing alertness due to the effects of caffeine. For many however, there are less positive side effects.
If one is allergic to caffeine, any amount or trace in their system can cause hives, swelling, difficulty breathing, or other more severe or life-threatening reactions.
On the other hand, if intolerant to caffeine, there is a high likelihood that one is lacking the enzymes necessary to digest the caffeine and therefore does not experience the temporary energy boost. Instead, physical symptoms can include an upset stomach and headache; while mental symptoms can include anxiety or fatigue.
For those coffee lovers who are caffeine intolerant, many caffeine-free or reduced caffeine beverage alternatives are available. Instead of eliminating coffee from your daily routine, consider decaffeinated coffee. And yes, just like regular coffee they don’t all taste the same. Encouragingly, great tasting decaf does exist.
Category: Coffee Drinker
Thanks for visiting our new website. If you are a new visitor – welcome, and if you are a returning guest we hope you appreciate and value the many changes that have been incorporated into this site.
Coffee is social. We are social. Talk to us by tweeting, emailing, or via Facebook. This site celebrates the premium coffee experience – and great tasting decaf coffee using the environmentally friendly, 99.9% caffeine-free Swiss Water® Process.
Check out the section on brands that use the Swiss Water® Process and the locator to learn where you can enjoy decaf close to where you live and work.
Or, if you want to learn more about how our process works you will find it here.
Visit us often. Check out our blog posts for interesting information about coffees from around the world.
We recognize that coffee is a life-long experience. Coffee is a personal journey, and it is a social beverage too. We appreciate that you enjoy a better-for-our world decaffeination process that delivers a great tasting cup of coffee.
Please support those premium roasters and brands that care to serve quality coffee – not bitter,with a rich aroma, balanced taste, and always fresh.
Coffee without compromise. Swiss Water® Decaf.
Category: Coffee Drinker
Most of us were introduced to coffee in the brewed form, probably with lots of creamer and sugar too. As our appreciation for great tasting coffee developed, experimenting with espresso based beverages began. For those coffee drinkers who have not yet ventured that route and find the menu board at the local coffee shop overwhelming, here is an introduction to hot specialty coffee drinks.
Espresso
A shot of pressure extracted coffee where hot water is forced through finely ground coffee.
Cappuccino
A coffee drink consisting of a shot of espresso, 1/3 steamed milk, and 1/3 foam. A “wet” cappuccino contains more steamed milk for a creamier drink. A “dry” cappuccino contains more foam and less steamed milk.
Caffe Latte
This drink is similar to a cappuccino except more steamed milk is added to the espresso and finished with a thin layer of microfoam.
Caffe Mocha
This drink is usually a Cappuccino or a Latte with chocolate syrup added.
Espresso Macchiato
A shot of espresso topped with a dollop of steamed milk foam.
Americano
Hot water with a shot of espresso added to it.
So the next time you walk into a coffee shop and decide that you want to experiment and try something new, go for it! Great tasting coffee comes in many forms. And remember, you can ask for any of the above in decaf.
Category: Coffee Drinker
