Pressogno coffee is extremely passionate in regards to ensuring the product and the process in which it is made, is environmentally and trade friendly. Pressogno Coffee only considers suppliers and growers who meet their strict demands which ensures it’s high standard of production and ultimately taste.
Our Pressogno coffee drinkers can also do their part by recycling! The box is made out of cardboard box and is fully recyclable, the coffee is packaged in recyclable pods that can simply be washed out and thrown in the recycling bin.
In addition to this, we are actively working towards a capsule made out of recycled PET that will further reduce waste to landfill. We are committed to working towards reducing our environmental footprint..
There are varying versions of how the actual process of discovering and drinking coffee originated from. As one of the more referred to versions go, it was actually discovered through the behaviour of some goats in Ethiopia around 850. One night the local monks noticed that the goats near their compound were rather energetic and noticed the animals had earlier been eating some unknown berries. The monks tried the dark red cherries themselves, but unimpressed with the taste, the uneaten cherries were thrown into the fire which instantly filled the air with a rather appealing aroma.The now roasted beans were brewed into a black liquid and now eagerly consumed as a drink, inadvertently resulting in the Monks being able to stay awake for their night prayers.
Drinking coffee in moderate amounts can be good for you. Many of the nutrients in the coffee beans do make it into the final drink, which contains a decent amount of vitamins and minerals.
A regular cup of coffee contains:
6% of the RDA for Pantothenic Acid (Vitamin B5).
11% of the RDA for Riboflavin (Vitamin B2).
2% of the RDA for Niacin (B3) and Thiamine (B1).
3% of the RDA for Potassium and Manganese.
Coffee is also the biggest source of antioxidants in the western diet, outranking both fruits and vegetables combined.
Click on Coffee & Health for the latest information and research into coffee, caffeine and health.
There is no specific answer for this as the caffeine content of coffee will depend upon the variety of coffee as well as the method of brewing the coffee. In general terms, filter coffee contains more caffeine than espresso. The slow filter method is what allows the water to draw more caffeine out of the coffee powder than is possible in the espresso method, where the water is shot through the powder within seconds and under great pressure. According to coffee mix and method of preparation, the caffeine content of a cup of coffee fluctuates between 50 and 150 mg. This also applies to soluble coffee.
In most countries, the coffee crop is picked by hand, which is a labor-intensive and difficult process. In areas such as Brazil, where the landscape is flat and the coffee fields immense, the process has been able to be mechanized.
A coffee plant will produce flowers approximately 3–4 years after it is planted. From these flowers the fruits of the plant (commonly known as coffee cherries) appear, with the first useful harvest possible around 5 years after planting. The coffee cherries ripen around eight months after the emergence of the flower, by changing color from green to red, and it is at this time they should be harvested. Most coffee-growing countries, there is one major harvest a year; though in countries like Colombia, where there are two flowerings a year, there is a main and secondary crop.
The coffee cherries are then sorted by immersion in water. The bad/unripe fruit will float and the good ripe fruit will sink. The skin of the cherry and some of the pulp is removed by pressing the fruit by machine in water through a screen.
With most coffees, mucilage removal through fermentation takes between 24 and 36 hours, depending on the temperature, thickness of the mucilage layer and concentration of the enzymes. The end of the fermentation is assessed by feel, as the parchment surrounding the beans loses its slimy texture and acquires a rougher "pebbly" feel. When the fermentation is complete, the coffee is thoroughly washed with clean water in tanks or in special washing machines.
When dried in the sun coffee is often spread out in rows on large patios to be raked every six hours to promote even drying and prevent the growth of mildew. Some coffee is dried on large raised tables where the coffee is turned by hand. Drying coffee this way has the advantage of allowing air to circulate better around the beans promoting more even drying but increases cost and labor significantly.
After the drying process (in the sun and/or through machines), the parchment skin or pergamino is thoroughly dry and crumbly, and easily removed in the Hulling process. Coffee occasionally is sold and shipped in parchment or en pergamino, but most often a machine called a huller is used to crunch off the parchment skin before the beans are shipped.
When the company receives the beans they prepare their beans using various methods depending on their final product (beans, soluble, etc).
Something to think about next time you’re sipping your Pressogno coffee!