Robera Coffee

03/11/2024

How to make Turkish coffee from Robera Coffee Training Institute

01/11/2024

Our students at Robera Coffee Training Institute with one of our best instructors Ato Berhanu

06/10/2024

BAGA AYYAANA
IREECHAA
NAGAAN GEESSAN

Happy Irreechaa

03/10/2024

27/09/2024

መልካም የመስቀል በዓል ይሁንላቹ!

Happy Meskel, Wishing you a joyful celebration of the Finding of the True Cross. May your day be filled with warmth and happiness.

Robera coffee

21/09/2024

Some of the famous coffee drinks around the world ☕️

10/09/2024

The brewing diagram for your perfect blend

03/09/2024

The brown gold, from our farm to your cup

20/08/2024

The aroma, the taste, the feeling...Robera Coffee isn't just a drink, it's an experience. ✨ What are you brewing today?

16/08/2024

Coffee roasting: how to roast and differentiate

13/08/2024

The perfect cup, how ever you want to brew it

Just make sure it is Robera Coffee

10/08/2024

Saturday fuel. ☕️

it's only right if it is Robera Coffee

22/07/2024

Wishing you a wonderful and productive week ahead. Be sure to start it off right with a cup of Robera coffee - it's the perfect pick-me-up to help fuel your day.

16/07/2024

The brown gold
from our farm to your cup

Robera Coffee

11/07/2024

😍🤎🤎

09/07/2024

Coffee grind size is a crucial factor in the brewing process, affecting the flavor, strength, and extraction time of your coffee. Let's explore the different types of coffee grind sizes and why each is used for specific brewing methods:

1. Extra Coarse Grind
- Description: Chunky, resembling peppercorns.
- Use: Cold Brew, Cowboy Coffee.
- Reason: The large particles prevent over-extraction during the extended brewing times typical of these methods.

2. Coarse Grind
- Description: Similar to sea salt.
- Use: French Press, Percolator.
- Reason: Coarse grind allows for a slower extraction, ideal for immersion brewing methods where the coffee grounds are in contact with water for a longer period.

3. Medium-Coarse Grind
- Description: Rough sand texture.
- Use: Chemex, Clever Dripper.
- Reason: This grind size balances extraction and brewing time, suitable for drip methods that require a moderate flow rate.

4. Medium Grind
- Description: Regular sand texture.
- Use: Drip Coffee Makers, Siphon Brewers.
- Reason: Medium grind is versatile and works well with drip methods that have a medium contact time between water and coffee.

5. Medium-Fine Grind
- Description: Slightly finer than sand.
- Use: Pour Over (e.g., Hario V60).
- Reason: Provides a quicker extraction time, which is essential for methods where water passes through the coffee quickly.

6. Fine Grind
- Description: Table salt texture.
- Use: Espresso Machines, AeroPress (with a short brew time).
- Reason: Fine grind allows for a rapid extraction, necessary for the high-pressure and short brewing times of espresso.

7. Extra Fine Grind
- Description: Flour-like texture.
- Use: Turkish Coffee.
- Reason: The fine particles ensure a complete extraction in the brief brewing time required for Turkish coffee, where the grounds are not filtered out.

Why Do We Need Different Grind Sizes?

Different brewing methods require varying extraction times and techniques. The grind size affects how quickly water extracts flavors from the coffee grounds. Here’s why different grind sizes are essential:

- Extraction Control: To avoid under-extraction (sour taste) or over-extraction (bitter taste), the grind size must match the brewing method’s extraction time.
- Flavor Optimization: Each brewing method highlights different coffee flavors, and the correct grind size helps to optimize these flavors.
- Consistency: Proper grind size ensures a uniform extraction, providing a consistent and balanced cup of coffee every time.

Understanding and using the correct grind size can significantly enhance your coffee brewing experience, unlocking the full potential of your coffee beans.

06/07/2024

Have a great weekend

Robera Coffee

29/06/2024

Unraveling the Mystery of the Coffee Bean 🤔☕️

Ever wonder what's really inside that magical little coffee bean? Let's take a closer look!

At the core of every coffee bean are two small seeds, also known as the "coffee beans" we all know and love. These seeds are nestled inside a soft, pulpy fruit called the coffee cherry.

Once the cherry is processed and the pulp removed, we're left with the green, unroasted coffee beans. It's during the roasting process that these little guys transform, developing their signature brown color and rich, complex flavors.

As the beans are heated, a caramelization and Maillard reaction occur, unlocking a symphony of aromas and tastes. The outer skin, called the silver skin, also gets compressed during this stage.

Finally, when ground up and brewed with hot water, these remarkable coffee bean seeds give us the energizing, delicious beverage that fuels us every morning. Isn't it amazing what's packed into such a tiny package? ✨