What we do

Our coffee is the product for which we take full responsibility. What it means for us is that we want to participate in person at every stage of its production. That is why Filip Bartelak decided to import only those coffee beans that he personally selected on the plantation and to roast them in traditional roasters on our own.

Nowadays the producers of coffee buy green beans with the information about the region of its origin from the brokers. In practise, this means that they get the mixture of beans from different plantations, which were grown by different people and their composition may vary depending on the season. For us, more precise information is of the greatest importance. Nobody is now surprised when the producer of wine asks about the place of vine’s growth, about the insolation of the slope, about the weather during the year. When producing our coffee, we work in a similar way. The procedure of direct trade, which we decided to implement, allows us to import coffee beans from a particular plantation, with no additional intermediaries involved. That is why, the coffees we sell as singles have their own history, well-defined origin and individual character because we do not blend them in random proportions with other beans. It is also significant that by avoiding the intermediaries we reduce the costs of coffee production. Because of that we can offer our customers the highest quality at reasonable price.

Excellent quality of the imported beans makes us feel obliged to treat it specially at the following stages of production. That is why, also while roasting our coffee, we put a great effort into emphasising its outstanding character. During the roasting process as many as thousand new substances occur, which further determine the coffee’s flavour. The method of roasting has great influence on the final flavour and aroma. Big, industrial coffee roaster plants apply the so called “turbo” method. It aims at heating up the coffee with hot air to the temperature of 200 – 260 degrees within 3 to 5 minutes. The whole process is controlled by the computer. Roasted beans are then cooled with water. During this process coffee’s aroma changes unfavourably, the beans swell because of the water and become heavier but they lose the intensity of flavour. You need to add more such coffee in order to get sufficiently strong coffee beverage.

For us, roasting coffee is not only work, it is also art. Some people even say that there is magic in it. During the process of roasting coffee beans receive great burst of energy, which makes it possible to change an ugly ducking into a beautiful swan. The beans change their colour during the Millard reaction, they swell, lose moisture, the sugars which the beans comprise at some point start to caramelise, the oils under the influence of pressure start to float on the beans’ surface… Magic!

At Coffee Proficiency coffee is roasted in a traditional way, in a small coffee roaster, which within approximately 15 minutes gradually heats up the beans. The whole process is controlled by a specialist, who keeps monitoring the process, determines the time and temperature for roasting, bearing in mind the particular variety of coffee, weather conditions and customer’s preferences. Roasted beans are cooled with cool air, which protects them from losing the aroma. In such a process coffee loses its weight but keeps the intensity of flavour.

When we present ready-made coffee to Our Customers we also want to inform them about the most reliable evaluation of coffee’s quality and specificity of its flavour known to us, so that they could choose the coffee following their own taste. The described process of coffee beans’ evaluation was established in accordance with the Cup of Excellence directions. Following this procedure, judges evaluate each coffee according to eight characteristics and mark them from 0 to 8 points (0 meaning unacceptable, 8 meaning excellent). These are the aforementioned characteristics:

clean cup – meaning the transparency of flavour, lack of impurities and defaults, which could weaken the proper scents in coffee’s flavour,

sweetness – meaning sweetness which is however not directly dependent on the amount of sugar in the coffee, very often other flavours and their composition provide the impression of sweetness, sweet flavour is obtained when the beans are mature during crops,

acidity – meaning acidity which invigorates coffee, when referring to wine this characteristic is often compared to the nerve or spine, when evaluating coffee, it should be remembered that coffee’s quality is not proportional to its intensity and despite coffee should have noticeable scent of acidity, it does not mean the more acidic, the better, it rather concerns the type of acidity, whether it is intense or mild, too sharp or bitter, refined and refreshing,

    mouthfeel or body – these are tactile sensations related to coffee tasting such as viscosity, density, weight, structure, the feeling of pinching etc.

flavour – meaning the bouquet, combination of coffee’s flavours and aromas, it is a characteristic which makes it possible to differentiate between average coffee and coffee which reflects its full power and specificity of the place of its origin,

    aftertaste – meaning aftertaste which is left by coffee, aftertaste may extract or emphasise positive scents in coffee’s flavour or on the contrary, it can reveal its defaults, judges test whether preferable scents such as sweetness stay in the mouth after drinking the coffee and whether there are no unwanted sharp and bitter scents in the aftertaste,

    balance­ – meaning the harmony of coffee’s flavours, evaluated by answering the questions: does the coffee lack anything? is there any too dominant scent?

Overall – meaning subjective evaluation of coffee’s flavour, even coffee which lacks typical characteristics proving its nobility may be simply enjoyable and in such a case it will be marked highly according to this criterion.

    When assessing coffee’s flavour, similarly as it is with wines, a very important term is the so called terroir. Terroir means unique combination of geological and climatic conditions which create special environment for the growth of coffee tree. The specificity of this environment provides coffee beans with unrepeatable character. Good coffee means specific coffee, in other words, coffee whose flavour visibly and intensely reflects its terroir. In order to create an opportunity to verify this criterion by Our Customers, we prepared for them the profiles of coffee’s flavours from different regions all around the world (available on our website in the bookmark Coffee Terroir).