(BPT) – Coffee is more than a drink — it’s a lifestyle and an integral part of people’s everyday lives. In fact, more than half of Americans enjoy a cup of coffee daily, according to the 2016 National Coffee Drinking Trends Report.
For some people, coffee is a career. Lindsey Bolger, Senior Vice President of Coffee Sourcing & Excellence at Keurig Green Mountain, is an internationally recognized coffee taster who travels extensively in the coffee-producing world developing relationships with coffee farmers. A dream job for many, read on to learn more about your brew from a leading coffee expert.
1. Coffee isn’t really a bean.
Coffee is the seed of a fruit. It grows on evergreen shrubs that look like a laurel tree with green, shiny leaves that flower once or twice per year. The flower turns into a fruit, which has two seeds. Those seeds are called coffee beans. When the raw coffee cherries are ripe, farmers harvest them by hand, then work with local millers to hull, dry, taste and inspect each batch — removing any beans that are damaged or discolored to make sure only the best make it through.
2. There’s a lot of coffee in your K-Cup pod.
On average, there is the equivalent of 75 whole beans worth of coffee inside each coffee K-Cup pod. Extra bold beverages, like Green Mountain Coffee Dark Magic coffee, have even more coffee in the pods — around 30 percent more. Related to bold coffee, a common misconception is that dark roasts have more caffeine than light roasts, which is not true. A dark coffee takes longer to roast at a higher temperature, which actually burns more caffeine out of the coffee.
3. Slurp, don’t sip.
If you want to taste like an expert coffee Q-grader and impress your friends, start slurping. Unlike sipping wine or any other beverage, a slurping technique is essential to properly taste coffee. It allows the coffee to aerate and broadcast to different taste receptors in the mouth, covering your entire palette, ensuring that the broadest expression of the coffee is experienced. It’s a noisy process, but try it to taste the difference!
4. You can taste the region.
A coffee’s flavor profile is based on the region the coffee beans are sourced from. Indonesian coffees have a deep, dark earthiness whereas Ethiopian coffees tend to be fruity. There’s a strong caramel sweetness to Colombian roasts compared to Brazilian coffees where mild, nutty notes are common. Identify what you like, and stick to coffees grown from that location. The best climate and soil condition to grow all coffee is above 4,000 feet elevation, 1,000 miles north or south of the equator.
5. Coffee farmers make your brew possible.
Exceptional coffee is made by working hand-in-hand with the people who grow, harvest and mill it. The Green Mountain Coffee you enjoy is connected to and nurtured by people and communities across the globe. Fair Trade Certified coffee means a better cup for you and a better quality of life for farmers, and Green Mountain is dedicated to caring for these people and places, purchasing high quality coffee and working to improve these communities now and years to come.
Visit www.GreenMountainCoffee.com for more information.