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Peerless Coffee and Tea's founder John Vukasin came to the new world with an
entrenpeneural spirit and a deep desire to succeed. Coming from the coffee cultures
of Europe, he began to experiment with his own coffee once he hit land. That
experiment grew into the Peerless Coffee and Tea. By spending 4-6 hours
in front of the roasters and at the cupping table, John honed his craft to a
near-perfect science. He balanced tradition with a penchant for experimentation,
always looking to improve on what he had developed the day before. A constant desire
to produce the world's best coffee kept his pursuit strong.
It's a simple yet complex formula. Start with the best coffee beans money can buy,
blend the coffees using unique recipes (some are 75 yrs old!), artisan roast in
small batches in order to bring out the special characteristics of each bean,
package and sell the coffee immediately to ensure the freshest coffee in town.
Sounds easy but after 80 + years, we are still trying to improve and develop like
John did.
Coffee is produced in more than eighty regions in a somewhat narrow cross section of
the world around the equator where the tropical climate doesn't change dramatically.
The world's finer coffees are usually grown at altitudes over four thousand feet.
The type of climate, soil conditions, plant treatment and processing techniques all
play a key roll in the coffees flavor.
The processing techniques in many countries are unique and contribute to the
characteristic flavor. Two of the major processing techniques are referred to
as washed or unwashed Natural.The washed method uses water to aid in de-pulping,
fermenting and washing prior to drying. The unwashed method allows the fruit to dry
either on the tree or after being picked. It is then de-hulled to expose the coffee
beans. Most fine coffees are produced using the wet method since the processing can
be more controlled and creates a more consistent product.
There are two major types of coffee beans, Arabica and Robusta. Arabica are beans grown on older trees that are carefully tended resulting in a higher quality bean. Robusta trees were
developed to tolerate more adverse conditions and hence require less tending. The
resulting beans are harsher in flavor and higher in caffeine. Robustas are used as
filler coffees and for freeze-dried or instant coffees. Peerless Coffee takes great
pride in carefully selecting only the finest quality Arabica beans for our gourmet
coffees.
Once the finest quality beans have been selected by Peerless, the "art" of roasting and
blending occurs. By varying the roasting technique, the unique flavors of each bean
can be optimized or a unique roasted flavor created. Blending beans prior to roasting
or after roasting, can create a multitude of coffee selections.
Coffee is one of the most complex flavors, comprised out of hundreds of naturally
occurring components. As the bean is roasted, these components are altered and create
the flavor we enjoy. During the roasting process, the carbohydrates within the bean
become caramelized, the darker the roast, the more caramelization that occurs and the darker
and shinier the beans become. In addition, the moisture in the bean vaporizes and gases
are formed causing the bean to "puff" up and enlarge, as well as become drier and more
brittle. During this expansion process of the bean and the dark roasting process, the
oils that are normally trapped within the bean are released and are drawn to the surface
creating oily appearance. These oils contribute to the coffees brewed flavor and the
creation of the the crema on an espresso coffee.
A dark roasted coffee is dominated by rich, smoky flavors. Beans with full heavy body
and strong characteristics are selected for dark roasting to compliment the smoky
flavors. Coffee or blends with delicate flavors would be masked by the dark roasting
characteristics.
Once roasted, coffee beans need to be handled properly to yield the desired brew.
Gourmet coffees will import premium enjoyment only if stored, ground and brewed properly.
The roasted beans are sent to the cooling cart, where cold air from the bottom is used to
cool the beans and stop them from further cooking.
The last element is packing the coffee. We have several grinds and package sizes. We
hope that we can meet any custom order a customer may have, from private label to a
unique type of blend. To find out more about our process, e-mail George Vukasin Jr.
at tellme@peerlesscoffee.com
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