From the Kitchen | GingerCo
March 29, 2020
Craft Beer | Emeraldvale
March 29, 2020

Taking the Slow Lane, 2020-01 Edition

WHEN IS A FERRARI NOT A FERRARI?
We all now know that caffea Arabica is the best coffee. That caffea canephora (robusta) is a low-cost filler and that chicory is, well, chicory. So, for the best flavoured coffee, we should seek out bags marked 100% Arabica?
I am now going to complicate this further. Within the family of Arabica, beans are graded. Factors such as size; density; plantation altitude and of course taste influence grading. For the point of this article, let’s say there are ten grades. There is a vast difference between grade 1 and grade 10 in quality and importantly, in price. A top-grade raw Arabica bean can easily cost six or seven times more than the cheapest alternative. These are however all 100% Arabica!
A high-volume mass producer would save millions by using only lesser quality beans and still be able to boast being 100% Arabica. On the other end of the scale, the artisanal roaster would save very little considering his low volumes. He would lower the quality of his product, eroding his core values, and end up competing in the same market as every other cheap-and-nasty.
Using this same logic, this is why a home-made cake, freshly baked bread or a pie baked at home or on site at your favourite deli or local coffee shop, will always taste significantly better than the same offering from a bulk freezer. Let caveat emptor be your guiding principle. 
 
“Excellence comes when we balance quality with quantity.” Amit Ray.

Contact: Alan Hawkins | [email protected]