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Third Wave Coffee works to maintain flavour profile and consistency implementing range of advanced technologies
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Friday, 29 September, 2023, 08 : 00 AM [IST]
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Nandita Vijay, Bengaluru
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Third Wave Coffee, a start-up, which commenced operations in 2016, works to maintain the desired flavour profile and consistency of its coffee offerings by employing a range of sophisticated technologies. The company with over 100 cafes scattered across nine cities in India, focuses on stringent quality processes to sustain its flavours, aroma and brewing techniques in each cup.
"Our approach involves the use of specialised software that meticulously matches the profile of each coffee batch we roast to our predetermined standards. We fine-tune various parameters during the roasting process, such as the percentage of heat applied, air control, and the initial weight of the green coffee beans. This level of precision ensures that each batch maintains its integrity during roasting. Furthermore, we subject every batch to colour analysis using advanced equipment. This stringent quality control process, which includes exacting tolerances, is pivotal in maintaining technological consistency," said Amulya Jayanth, Q grader, senior coffee quality manager, Roastery, Third Wave Coffee.
At the side-lines of the ongoing 5th World Coffee Conference (WCC) 2023, organised by the International Coffee Organization (ICO) with the Coffee Board of India; Ministry of Commerce and Industry, Government of Karnataka, and the coffee industry held from September 25 to 28, 2023, Jayanth in an email told FnB News that over the past half-decade, the quality of Indian coffee has undergone a remarkable transformation. Many coffee growers and producers have ventured overseas to study fermentation and processing technologies, returning with newfound expertise to experiment with different processes.
The cupping scores for Indian coffees have steadily climbed, now rivalling those of other renowned coffee origins like Ethiopia and Colombia, a stark contrast to the scenario just five or six years ago. Growers are continually pushing the envelope, experimenting with various coffee types, processing methods, sorting techniques, and even adopting innovative approaches such as selective harvesting at different times. These experiments also involve the use of novel products for monitoring factors like cherry brick levels, pH during fermentation, and outdoor fermentation temperature. "The remarkable strides made in the quality of Indian coffee over the past five years underscore the industry's dedication to continuous improvement," she added.
When asked about the coffee sourcing challenges, Jayanth said, “Our commitment to sourcing the finest coffee beans is unwavering, and it's a journey that comes with its unique set of challenges. One of the primary challenges we encounter is the ever-changing nature of coffee-growing regions."
"The unpredictability of weather patterns, including irregular rainfall and temperature fluctuations, can impact crop yields and bean quality. This dynamic environment requires us to continually adapt and stay connected with our coffee producers to ensure a consistent supply of high-quality beans," said Jayanth.
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