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FLAVORED COFFEE
| Flavored Coffee Beans |
History
Although many people regard flavored coffee as a modern invention, its origins are nearly as old as the original
beverage itself. History shows that a few hundred years ago in the Middle East, people enjoyed drinking flavored
coffee blended with nuts and spices. In modern times, innovative marketers have capitalized on coffee drinkers'
desire for more flavors than nature can provide and have found new ways to introduce flavoring agents into
coffee.
beverage itself. History shows that a few hundred years ago in the Middle East, people enjoyed drinking flavored
coffee blended with nuts and spices. In modern times, innovative marketers have capitalized on coffee drinkers'
desire for more flavors than nature can provide and have found new ways to introduce flavoring agents into
coffee.
First, flavored syrups were used to spike brewed coffee with a touch of a favored flavor. More recent
improvements in food science have led to ways of introducing complex flavors directly onto the beans as part of a
post-roasting process. When these flavored coffee beans are used for brewing, the flavor is extracted into the
resulting beverage. Today consumers can choose from a wide array of gourmet flavored coffee beans with names
like "Chocolate Swiss Almond," "Hazelnut," "Amaretto Supreme," "Irish Creme," "French Vanilla," and "Georgia
Pecan."
improvements in food science have led to ways of introducing complex flavors directly onto the beans as part of a
post-roasting process. When these flavored coffee beans are used for brewing, the flavor is extracted into the
resulting beverage. Today consumers can choose from a wide array of gourmet flavored coffee beans with names
like "Chocolate Swiss Almond," "Hazelnut," "Amaretto Supreme," "Irish Creme," "French Vanilla," and "Georgia
Pecan."
Processing the beans
1. Raw coffee beans are processed in two primary ways. The "dry method" allows the beans to dry on the plant
or be dehydrated by the sun after harvesting. The beans are then separated from the rest of the plant debris by
milling. In the "wet method," the beans are steeped and fermented up to 24 hours, then a water spray removes
the pulp, and the beans are dried in the sun or in tumble dryers. A hulling machine then removes the protective
membrane around the bean. In both cases the beans are cleaned, sorted and graded.
Roasting the beans
2. Roasting develops the beans' natural flavor by making the raw beans darker and bringing out the oils. Green,
raw beans are roasted in ovens at a temperature between 380-480°F (193-249°C) for one to 17 minutes. The
degree of roasting determines the depth of flavor—the darker the roast, the heavier the flavor. There are five
commons roasts: American, Viennese, Italian, French Dark, and Espresso Black. The American, or Regular, roast
has light to medium brown beans, with no oil on the bean. It makes mild to medium coffee with a definite acidic
snap. The Viennese roast is slightly darker than American roast. The Italian, also known as Continental, roast
features dark brown beans with an oily surface. It makes coffee that is dark flavored and bittersweet. French
Dark roasting produces dark brown, almost black beans, with a shiny, oily surface. With its smoky, roasty
flavors, it makes an authoritative coffee. Espresso Black is the highest roasting degree. This roast produces
beans which are almost carbonized, and it yields the strongest brew. If flavoring is added to beans which have
too mild a roast, the coffee lacks significant flavor characteristics, and a flat-tasting beverage results. If the roast
is too dark, the added flavor is overshadowed by the taste of the beans. For example, a French Vanilla flavor will
be lost on a French Roast bean because the robust quality of the bean will overwhelm the sweet creamy tones of
the flavor. The perfect roast color is medium to brown. After the beans are roasted, they must be quickly cooled
before flavorings can be added. Flavoring the beans while they are still at high temperatures can destroy some
of the flavor compounds. In large commercial operations, cooling is done by water quenching, which is a quick,
economical process that has the undesirable effect of leaching out some of the natural flavor of the beans.
Gourmet beans are dried more carefully, usually by jets of warm air.
Determining flavor usage
3. The appropriate amount of flavoring to be used must be determined before flavor oils can be added to the
roasted beans. The rate of use typically varies between 2-3%, averaging 2.7% industry-wide. A 3% usage rate
means that three pounds of flavor oil are added to 100 pounds of roasted beans. The amount of flavoring
required depends primarily on the type of flavor and its intensity, as well as the type of bean used and its roast
level. Cost constraints also may play a role in determining how much flavoring to apply to the beans, because
flavors are relatively expensive.
The combination of flavors to be used and the quantity to be applied to the beans is established by experimental
trial and error, in which test batches of beans are flavored with small quantities of oil until the desired
characteristics are obtained. This formulation process is similar to the way one decides how much sugar to put in
a cup of coffee or tea—add a small amount, taste it and, if necessary, add a little more. Once the precise amount
is set, the dosage is held constant for that particular flavor oil and roasted bean combination. For different
combinations of oils and beans, the usage level must be readjusted for optimal results.
Adding flavor oils
4. Flavors are typically added to roasted beans before they are ground. The beans are placed in a large mixer
which is specially designed to gently tumble the beans without causing them damage. Examples of this type of
mixer include ribbon blenders, drum rotators, and candy pan coaters. The flavors are usually introduced via a
pressurized spray mechanism which breaks the oils into tiny droplets which allows for better mixing. Oils must
be added to the beans very gradually to guard against areas of highly concentrated flavor called hot spots. The
beans are agitated for a set amount of time to ensure the flavor is evenly spread. This process may take 15-30
minutes, depending on the batch size and mixing characteristics of the oil. When the beans are properly coated,
they take on a glossy finish that indicates a uniform distribution of oils.
It is also important to note that, instead of flavoring whole beans, flavors in dry form can be blended with
ground coffee. In such cases, the flavors are encapsulated in starch or some other powdered matrix. There is
enough moisture in the coffee to promote transfer of flavor and color from the encapsulated flavors to the
coffee grounds in about 24 hours after mixing.
Article Source:Stacey L. Blachford eNotes.com. 2006
1. Raw coffee beans are processed in two primary ways. The "dry method" allows the beans to dry on the plant
or be dehydrated by the sun after harvesting. The beans are then separated from the rest of the plant debris by
milling. In the "wet method," the beans are steeped and fermented up to 24 hours, then a water spray removes
the pulp, and the beans are dried in the sun or in tumble dryers. A hulling machine then removes the protective
membrane around the bean. In both cases the beans are cleaned, sorted and graded.
Roasting the beans
2. Roasting develops the beans' natural flavor by making the raw beans darker and bringing out the oils. Green,
raw beans are roasted in ovens at a temperature between 380-480°F (193-249°C) for one to 17 minutes. The
degree of roasting determines the depth of flavor—the darker the roast, the heavier the flavor. There are five
commons roasts: American, Viennese, Italian, French Dark, and Espresso Black. The American, or Regular, roast
has light to medium brown beans, with no oil on the bean. It makes mild to medium coffee with a definite acidic
snap. The Viennese roast is slightly darker than American roast. The Italian, also known as Continental, roast
features dark brown beans with an oily surface. It makes coffee that is dark flavored and bittersweet. French
Dark roasting produces dark brown, almost black beans, with a shiny, oily surface. With its smoky, roasty
flavors, it makes an authoritative coffee. Espresso Black is the highest roasting degree. This roast produces
beans which are almost carbonized, and it yields the strongest brew. If flavoring is added to beans which have
too mild a roast, the coffee lacks significant flavor characteristics, and a flat-tasting beverage results. If the roast
is too dark, the added flavor is overshadowed by the taste of the beans. For example, a French Vanilla flavor will
be lost on a French Roast bean because the robust quality of the bean will overwhelm the sweet creamy tones of
the flavor. The perfect roast color is medium to brown. After the beans are roasted, they must be quickly cooled
before flavorings can be added. Flavoring the beans while they are still at high temperatures can destroy some
of the flavor compounds. In large commercial operations, cooling is done by water quenching, which is a quick,
economical process that has the undesirable effect of leaching out some of the natural flavor of the beans.
Gourmet beans are dried more carefully, usually by jets of warm air.
Determining flavor usage
3. The appropriate amount of flavoring to be used must be determined before flavor oils can be added to the
roasted beans. The rate of use typically varies between 2-3%, averaging 2.7% industry-wide. A 3% usage rate
means that three pounds of flavor oil are added to 100 pounds of roasted beans. The amount of flavoring
required depends primarily on the type of flavor and its intensity, as well as the type of bean used and its roast
level. Cost constraints also may play a role in determining how much flavoring to apply to the beans, because
flavors are relatively expensive.
The combination of flavors to be used and the quantity to be applied to the beans is established by experimental
trial and error, in which test batches of beans are flavored with small quantities of oil until the desired
characteristics are obtained. This formulation process is similar to the way one decides how much sugar to put in
a cup of coffee or tea—add a small amount, taste it and, if necessary, add a little more. Once the precise amount
is set, the dosage is held constant for that particular flavor oil and roasted bean combination. For different
combinations of oils and beans, the usage level must be readjusted for optimal results.
Adding flavor oils
4. Flavors are typically added to roasted beans before they are ground. The beans are placed in a large mixer
which is specially designed to gently tumble the beans without causing them damage. Examples of this type of
mixer include ribbon blenders, drum rotators, and candy pan coaters. The flavors are usually introduced via a
pressurized spray mechanism which breaks the oils into tiny droplets which allows for better mixing. Oils must
be added to the beans very gradually to guard against areas of highly concentrated flavor called hot spots. The
beans are agitated for a set amount of time to ensure the flavor is evenly spread. This process may take 15-30
minutes, depending on the batch size and mixing characteristics of the oil. When the beans are properly coated,
they take on a glossy finish that indicates a uniform distribution of oils.
It is also important to note that, instead of flavoring whole beans, flavors in dry form can be blended with
ground coffee. In such cases, the flavors are encapsulated in starch or some other powdered matrix. There is
enough moisture in the coffee to promote transfer of flavor and color from the encapsulated flavors to the
coffee grounds in about 24 hours after mixing.
Article Source:Stacey L. Blachford eNotes.com. 2006
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Coffee beans
estimated that flavored coffee beans contain over 800 different compounds which contribute to their flavor,
including sugars and other carbohydrates, mineral salts, organic acids, aromatic oils, and methylxanthines, a
chemical class which includes caffeine. The bean's flavor is a function of where it was grown and how it was
roasted. The name of the beans usually indicate their country of origin, along with additional information, such
as the region within the country where the beans were grown, the grade of beans, or the type of roast. For
instance, "Sumatra Lin tong" denotes a specific growing region (Lin tong) in Sumatra; "Kenya AA" designates
very dark in the "French style." Some flavored coffees consist of only one kind of bean, like Kenya AA, which has
distinctive regional taste characteristics. In general Coffee Arabica (or Arabica) beans are used for flavored
coffees due to their low levels of acidity and bitterness. Arabica was the earliest cultivated species of coffee and
The type of bean used to make gourmet flavored coffee greatly impacts the taste of the finished product. It is is
still the most highly prized. These top quality beans are milder and more flavorful than the harsher Coffee
canefora (or Robusta) beans, which are used in many commercial and instant coffees. Some manufacturers
create flavored coffee from a blend of beans from various regions. High quality beans are grown in Colombia,
Mexico, Costa Rica, and Guatemala.
estimated that flavored coffee beans contain over 800 different compounds which contribute to their flavor,
including sugars and other carbohydrates, mineral salts, organic acids, aromatic oils, and methylxanthines, a
chemical class which includes caffeine. The bean's flavor is a function of where it was grown and how it was
roasted. The name of the beans usually indicate their country of origin, along with additional information, such
as the region within the country where the beans were grown, the grade of beans, or the type of roast. For
instance, "Sumatra Lin tong" denotes a specific growing region (Lin tong) in Sumatra; "Kenya AA" designates
very dark in the "French style." Some flavored coffees consist of only one kind of bean, like Kenya AA, which has
distinctive regional taste characteristics. In general Coffee Arabica (or Arabica) beans are used for flavored
coffees due to their low levels of acidity and bitterness. Arabica was the earliest cultivated species of coffee and
The type of bean used to make gourmet flavored coffee greatly impacts the taste of the finished product. It is is
still the most highly prized. These top quality beans are milder and more flavorful than the harsher Coffee
canefora (or Robusta) beans, which are used in many commercial and instant coffees. Some manufacturers
create flavored coffee from a blend of beans from various regions. High quality beans are grown in Colombia,
Mexico, Costa Rica, and Guatemala.
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Home :: Flavored Coffee
| 1 lb - $14.95 5 lb - $64.95 |
With over 100 types of gourmet flavored coffee, we are sure to find
something to peak your interest. Of course we carry best sellers like Hazelnut
and Irish Créme, but you must be tempted with other flavored coffee like
Cupids Kiss, Maple Bacon and White Russian!
Flavoring coffee dates back to the Arabs in Yemen who from the very
beginning began adding spices while the coffee was brewing. Today we use
natural and natural identical flavorings to create some of the most unique
coffees in the world. We flavor only 100% Arabica Premium High Grown
Coffees. Treat yourself and your guests to superior coffee with amazing
flavor.
something to peak your interest. Of course we carry best sellers like Hazelnut
and Irish Créme, but you must be tempted with other flavored coffee like
Cupids Kiss, Maple Bacon and White Russian!
Flavoring coffee dates back to the Arabs in Yemen who from the very
beginning began adding spices while the coffee was brewing. Today we use
natural and natural identical flavorings to create some of the most unique
coffees in the world. We flavor only 100% Arabica Premium High Grown
Coffees. Treat yourself and your guests to superior coffee with amazing
flavor.
| Peanut Butter Cup Peanut Butter and Swiss Chocolate Flavored Coffee |
| Pecan Pie Flavored Coffee |
| Peppermint Patty Flavored Coffee |
| Pumpkin & Spice Flavored Coffee |
| Raspbery Cream Flavored Coffee |
| Rum Jazz Jamaican Rum, Southern Pecan, and Cinnamon Flavored Coffee |
| Sinful Delight Jamaican Rum, Macadamia Nut and Coconut Flavored Coffee |
| Southern Pecan Flavored Coffee |
| Swiss Chocolate Flavored Coffee |
| Tiramisu Flavored Coffee |
| Toasted Almond Flavored Coffee |
| Vanilla Cream Flavored Coffee |
| Vanilla Hazelnut Flavored Coffee |
| Vermont Maple Pecan Flavored Coffee |
| White Chocolate Covered Cherries Flavored Coffee |
| White Knight Vanilla Nut and Chocolate Almond Flavored Coffee |
| White Russian White Chocolate Mousse, Mexican Liqueur, and Cream. Flavored Coffee |
| Choose Your Flavor! |
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