A perfect alchemical balance: the magic starts.
Mikah’s distinctive fragrance is contained within the grains, which are located half ripe inside the coffee cherry, harvested and dried before becoming the final product that we all know as “coffee bean”. The roasting stage following constitutes the key of the production process: the grains, which in nature are characterized by a green coloration and a herbal scent, are roasted as to obtain their specific aromatic trace. The mixtures developed during this process are between 900 and 1,000, and they are handled with care and mastery through precise roasting profiles, establishing the fragrance of the grains. This perfect alchemical balance of flavors is the recipe, and the secret, of Mikah coffee.
The technique behind the flavor.
Without a precise methodology even the best kind of coffee grains can be spoiled. It is for this reason that, inside Mikah’s roasting facilities, we aim for perfection during all the delicate stages of the production line: from the drying stage, through the Maillard phase (browning) until the development stage (or roasting). Maintaining constant high quality standards is our biggest challenge, thus we have at heart every single step of the process in order to always preserve and guarantee our distinctive aromatic note.
INTO THE PROCESS
Like bread fresh from the oven.
During the process of production, just when the grains reach a temperature of 160°C, the coffee releases its scent just like freshly baked bread. This is an endothermic stage, in which the grains absorb the heat, lose their original smell and undertake the slow process that will lead them to acquire their unique signature scent, thanks to the knowingly processing of the aromatic mixtures. During this phase - also known as browning - the reaction of color acquisition, which is called Maillard reaction, reduces the sugar and amino acids levels, creating different aromas and mixtures of colorations called melanoidins. After this, the roasting slows down in a natural way, guaranteeing – depending on the master roaster – a mélange of flavors. Once the final steps are reached, the coffee grains begin to pop and the first crack can be heard, signaling the beginning of the stage of development.
A slow roasting.
With the development stage the reaction becomes exothermic. Whereas in the drying and browning stage the coffee beans store energy generating the first crack, it is during the development stage that the desired level of roasting is chosen, eventually reaching the second crack. The time span of the procedure, usually between 15% to 20% of the total roasting duration, is chosen according to the desired taste.
Mikah coffee originates from the slow roasting of small batches, allowing us to guarantee the perfect flavor and the total realization of the aromatic bouquet. In addition to the extensive knowledge of our master roaster, we achieve results thanks to the support of a sophisticated computer-aided roasting system which enable us to track the coffee in real time and ensures that each batch reaches the wanted quality level. Because for us, coffee is an art, and we wish to share it with every person that knows how to appreciate it in its every minimal nuance.
Have you ever wondered what is the difference between espresso and brewed coffee? At Mikah, we know it well.
Coffee, in all its forms.
While espresso is generated thanks to 9 bars of pressure, brewed coffee is the result of a rather delicate process, that works by means of gravity. Two opposite methods of extraction. In the first stance the fragrance of the cup will be an intense one. In the second, the most aromatic and acidic mixtures will be better conveyed. This would seemingly imply diverse blends according to the desired kind of coffee. However, this is not true for Mikah.
Mikah blends are roasted keeping in mind the different extraction methods and mediating between the two, following a not so dark nor so light roasting, as to perfectly adapt to both approaches.
Our coffee is created to be tasted in its every expression: as espresso, as crème coffee or brewed coffee, ideally consumed without sugar/sweetener. Each coffee cup must capture all the gentle notes, have a clean finish and the natural sweet aftertaste of the true crafted coffee. It will be love at first cup.
Mikah blends are roasted keeping in mind the different extraction methods and mediating between the two, following a not so dark nor so light roasting, as to perfectly adapt to both approaches.
Our coffee is created to be tasted in its every expression: as espresso, as crème coffee or brewed coffee, ideally consumed without sugar/sweetener. Each coffee cup must capture all the gentle notes, have a clean finish and the natural sweet aftertaste of the true crafted coffee. It will be love at first cup.
