sipffee's Papua New Guinea wild coffee beans are an increasingly rare variety on the earth. There are only a few areas in the world that have suitable land to grow high-quality wild beans without chemical pesticides. Agricultural development, insect pests and global warming have aggravated the impact. In the semi-wild planting of volcanic soil in forests, sipffee becomes a rare one.
Original flavors, no adding artificials in the production process, sipffee brings a special flavors and features.
Medium light Roast - hand brewing and cold brewing are recommended.
Flavors: Medium acidity, chocolate, nuts, caramel.
Dark Roast - Suggested Espresso, Latte, Mocha...etc.
Flavors: Coconut, Cocoa, Nutty, Caramel.
ROASTING
Roasting coffee transforms the chemical and physical properties of green coffee beans into roasted coffee products. The roasting process is what produces the characteristic flavor of coffee by causing the green coffee beans to change in taste. Unroasted beans contain similar if not higher levels of acids, protein, sugars, and caffeine as those that have been roasted, but lack the taste of roasted coffee beans due to the Maillard and other chemical reactions that occur during roasting.
Coffee tends to be roasted close to where it will be consumed, as green coffee is more stable than roasted beans. The vast majority of coffee is roasted commercially on a large scale, but small-scale commercial roasting has grown significantly with the trend toward "single-origin" coffees served at specialty shops. Some coffee drinkers even roast coffee at home as a hobby in order to both experiment with the flavor profile of the beans and ensure the freshest possible roasted coffee.
The first recorded implements for roasting coffee beans were thin pans made from metal or porcelain, used in the 15th century in the Ottoman Empire and Greater Persia. In the 19th century, various patents were awarded in the U.S. and Europe for commercial roasters, to allow for large batches of coffee. In the 1950s just as instant coffee was becoming a popular coffee drink, speciality coffee-houses began opening to cater to the connoisseur, offering a more traditionally brewed beverage. In the 1970s, more speciality coffee houses were founded, ones that offered a variety of roasts and beans from around the world. In the 1980s and 1990s, the gourmet coffee industry experienced great growth. This trend continued into the 21st century.
sipffee
Home roasting is the process of roasting small batches of green coffee beans for personal consumption. Even after the turn of the 20th century, it was more common for at-home coffee drinkers to roast their coffee in their residence than it was to buy pre-roasted coffee. Later, home roasting faded in popularity with the rise of the commercial coffee roasting companies. In recent years home roasting of coffee has seen a revival.
In some cases there is an economic advantage, but primarily it is a means to achieve finer control over the quality and characteristics of the finished product.
Light Roast
Roasting lighter allows a clearer reflection of the coffee’s origin, allowing the final cup to highlight its growing conditions and processing method more strongly. Light roasts have less development time after first crack than darker roasts, meaning there will be less time for the deeper “roasty” flavors to develop, but at the same time allows for more caffeine to be retained in the bean.
Clear, crisp acidity will be more noticeable in a lightly roasted coffee, along with a delicate body and nuanced mouthfeel. Depending on the processing method, a light roast might have subtle citrus or cranberry fruit flavors, or an herbal tea-like fragrance. With a light roast, you are tasting the terroir of the coffee’s origin and the way it was processed.
196 °C（385 °F） Cinnamon Roast
A very light roast level which is immediately at first crack. Sweetness is underdeveloped, with prominent toasted grain, grassy flavors, and sharp acidity prominent.
205 °C (401 °F), New England Roast
Moderate light brown, but still mottled in appearance. A preferred roast for some specialty roasters, highlights origin characteristics as well as complex acidity.
Medium Roast
Medium roasts are allowed to develop further, to grow more rounded and substantial, at the expense of some of the delicacy and brightness found in a lighter roast. This style is where the approach of the roast-master becomes especially noticeable, as changes made during the development time will markedly affect the finished cup.
While the acidity might be more subdued, medium roasts have more depth and sweetness overall, balanced with a heavier body and smoother mouthfeel. Subtle fruit notes are often still present, alongside flavors like brown sugar, milk chocolate or toffee.
210 °C (410 °F), American Roast
Medium light brown, developed during first crack. Acidity is slightly muted, but origin character is still preserved.
225 °C (437 °F), Full City Roast
Medium-dark brown with dry to tiny droplets or faint patches of oil, roast character is prominent. At the beginning of second crack, body is fully developed.
219 °C (426 °F), City Roast
Medium brown, common for most specialty coffee. Good for tasting origin character, although roast character is noticeable.
Dark Roast
While the term has become almost pejorative over recent years, dark roast coffee still has a lot to offer the daily drinker. While there may be less caffeine, and the inherent characteristics of the coffee’s origin may be replaced with flavors and aromas from the roasting process itself, this doesn’t mean dark roast coffee should be dismissed. If you describe your ideal coffee as bold or rich, or find yourself intrigued by the term French Roast, then a dark roast might be for you.
These coffees tend towards a heavier body, with lower acidity and spicy or smoky aromas, while tasting notes might include chocolate, pipe tobacco, or dried cherries. As an added bonus, dark roast coffees go great with cream!
230 °C (446 °F), Vienna Roast
Moderate dark brown with light surface oil, more bittersweet, caramel flavor, acidity muted. In the middle of second crack. Any origin characteristics have become eclipsed by roast at this level.
245 °C (473 °F), Italian Roast
Nearly black and shiny, burnt tones become more distinct, acidity nearly eliminated, thin body
240 °C (464 °F), French Roast
Dark brown, shiny with oil, deep caramel undertones, acidity diminished. At the end of second crack. Roast character is dominant, little of the inherent aroma or flavors of the coffee remain.