Coffee Processing
Step 1. Identifying Green Coffee Beans
We analyze coffee sample from different farms offered at the Nairobi Coffee Auction at our laboratory. Below are our standards.
Green analysis:
Greyish Green, Solid beans, No primary defects, less than 5 secondary defects.
Roast analysis:
Brilliant roast Cup analysis: full body, flavor, balanced acidity
Step 2. Roasting
Coffee is introduced into the roaster at 200 – 210 degrees
Roasting
~turning point 98-100 degrees
Roasting
~Light to medium 207-212 degrees
Roasting
~Medium roast 212-215 degrees
Step 3. Degassing
We analyze coffee sample from different farms offered at the Nairobi Coffee Auction at our laboratory. Below are our standards.
Medium roast:
packed after 24 hours
Dark roast:
packed after 72 hours. Sample Espresso shots are extracted after every 24 hours for analysis.
Step 4. Packing
We have at the most modern machine.
Coffee Laboratory & Machinery
First Cup Ltd has the modern machines for both the quality control room and the production department. Before coffee is presented to the customer it undergoes three check points.
Degassing:
to achieve a honey like flow.
Sampling and testing against the previous batch:
to assure consistence
Espresso extraction:
to further confirm supply of the right thing.
