Since 2004 Freddy
Fuddpukka’s Café has offered their customers in house freshly roasted coffee
with well over 20 types, ranging from their exclusive blends, Estate grown,
Single origin, Decaffeinated beans, Organic, Fair Trade & Rainforest
Alliance and are all high grown 100% high quality Arabica coffee beans.
Our roaster works on the
principle of fluid bed roasting. A gas burner provides the heat for the
roasting process. A pressure blower then forces this hot air through a perforated
steel plate into the roasting chamber propelling the green coffee beans up
towards the top of the chamber, at this point the beans fall back down to the
perforated plate only to be lifted again in a continuous process until the
beans have reached the desired degree of roast. The roasting chamber remains at
the same temperature as the roasting beans. When the roast has finished the
burner turns off and cool air is then blown into the roasting chamber cooling
the beans, removing any residual heat resulting in a more exact degree of
roast.
The main
important difference between fluid bed roasting and drum roasting is that the
fluid bed roaster is stationary and it is the hot air that moves the beans
around and roasts them to a more consistent even roast, whereas the traditional
drum roaster is a steel drum that slowly rotates over an external heat source.
Because of the nature of this process the beans tend to scorch when they rest
against the inside of the hot steel drum, resulting at times in an uneven and
sometimes incomplete roast.
We choose not to
use the much cheaper low quality Robusta that has on average double the amount
of caffeine than the superior tasting Arabica. Robusta generally finds itself
blended in coffee to lower costs; you will find this to be the case in most
coffee shops. This I believe results in an inferior taste with too much ‘buzz’.
So if you are looking to cut back on your caffeine try one of our 100% Arabica
single origins or blends. To keep our
local coffee connoisseurs taste buds sated we are constantly sourcing specialty
boutique coffee beans. Due to the fact that we can roast in small amounts we
are able to expand our green selections to include very high-end and first-rate
estate coffees. At times due to availability constraints we may not be able to
source certain coffees.
Coffee tastes
best when consumed within 3-4 weeks of roasting, after this the coffee starts
to lose its delicate aromas and the flavor oils begin to stale. The other main
factors causing coffee to stale are, air (oxygen), light and heat. I read an
industry article recently that mentioned Over 95% of all coffee consumed is
stale. This I believe is a fair estimation, you only have to walk into any Supermarket
chain/Café and check the bags, most if not all will have a best before date
which can be very misleading for the consumer as they can’t tell when the
coffee was roasted. Some coffee suppliers boast that their coffee can stay
fresh for up to 12 months in their specially packaged bags this unfortunately
for the consumer is not true. Find a freshly roasted coffee and taste the
difference. Look for the date of roast
the closer the roast date the fresher the beans. Life is too short to drink stale coffee!!
At Freddy Fuddpukka’s Café we offer a same
day roast and post service, the minute your coffee is roasted, we pack it into
our specialty zip-lock bags with the one-way valves that allow natural carbon
dioxide to escape without letting any oxygen in. Specialty coffee requires
specialty packaging our coffee is specially packaged to reduce oxygen and light
exposure. Coffee that is valve-packed immediately after roasting can stay fresh
for thirty days. We then heat seal each bag ensuring all the freshness is
locked in and tamper proof until it reaches your door
If you have not
yet experienced the taste of freshly roasted coffee grab a bag of coffee to
enjoy at home or at your office.
