Easy Serve Espresso PODS

La Semeuse Il Piacere Espresso Coffee Pods 20pcLa Semeuse Nocturne Coffee Pods 20pcLa Semeuse Soleil Levant Fair Trade Coffee Pods 20pcOur Single-serve E.S.E. espresso pods both reduce the time needed to brew coffee and simplify the brewing process by eliminating the need to measure out portions from bulk containers. Fully biodegradable. Each pod contains seven grams of coffee compressed into a food safe filter package. There are many Espresso machines compatible for use of 45 mm diameter E.S.E Espresso standard Pod even in US and Canada.

Available in: Piacere, Nocturne and Soleil Levant.

What is a Flavor Wheel?

flavor-wheel 

The Flavor Wheel develops a glossary of coffee terms based on sensory science and has become the standard that most cuppers today use in describing the coffee they buy and/or sell. According to Roast Magazine, ‘The flavor wheel has enjoyed 15 years in existence. It is used by the most seasoned coffee cuppers and newbies to boot, it employs familiar and professional vocabulary that is technical but approachable, and it adorns the walls of coffee professionals around the world. There have been thousands of copies sold since the first printing, and the wheel is available in both English and Spanish. The Coffee Taster’s Flavor Wheel was created in the late 1990s for the SCAA by Ted Lingle, the former executive director of SCAA and current executive director of the Coffee Quality Institute. There are two coffee tasting wheels on the poster; the left side refers to taints and faults, and the right side contains distinct aroma and flavor tasting attributes found in coffee. Time and again, the flavor wheel has been an invaluable resource for coffee professionals; it’s an easy way to provide terms for flavor, create confidence for the taster and help cuppers jog their memory when a tasting term is quite literally on the tip of the tongue.’

At La Semeuse, we use three different categories of senses to describe our flavors. Nose, Mouth and Memory. We use a gradient scale to indicate the flavorvarying degrees in Aroma, Strength, Body, Foam Formation and Degree of Roast. Each of our roasts can be described with terms such as, Aromatic, Sweet, Smooth, Generous, etc. Using this description method helps our clients and would be La Semeuse lovers better interpret what they are experiencing in each cup.

Arabica & Robusta

cafeierThe coffee tree takes three years to give its first flowering, five years for its first harvest and its lifetime is between twenty and thirty years depending on weather conditions and care provided. The coffee tree has the distinction of having simultaneously, and on the same branch, flowers and cherries with a different maturity, making harvesting difficult. There are generally two categories that beans from the tree fall into. Arabica and Robusta. With the latter considered to be of inferior quality, its use as an espresso coffee is paramount for achieving the coveted ‘crema’ on top. 

La Semeuse coffee is, aside from two of our blends, made with 100% Arabica beans. Il Piacere Espresso roast is 90% Arabica with just enough Robusta to give the characteristics most coveted in an espresso brew. Rich, slightly bitter, thick, golden brown with a nice layer of crema on top. Parisien is the second of our offerings, made with 65% Arabica and 35% Robusta. Parisien offers a strong and stimulating taste with a  dense creamy texture. 

Regardless of the type of beans used, the most important part of any coffee blend is the selection of beans, the roasting process and methodology, the cooling, packaging and method of brewing. At La Semeuse, we pride ourselves on maintaining the highest quality standards in each of those categories. With a 115 year long history and a lineage of Master Roasters, we have perfection in the details taken care of.

Arabica

Generally of excellent quality, it is particularly appreciated. Arabica represents approximately 70% of world production. Its plants enjoy a seasonal climate with temperatures range from 15oC to 24oC. It is grown at altitudes ranging between 600 and 2000 meters and it requires lots of water and light. Its beans have a beautiful shape, rather elongated; the surface is smooth and ripe, with a color ranging from bluish to greenish.

Robusta

“Coffea Robusta” grows faster than Arabica and offers greater resistance to pests. In general, it is grown at altitudes between sea level and 600 meters, mostly in tropical regions of Africa, India and Indonesia. It prefers warmer and equatorial climates, with more limited variations in temperature (24o C – 29o C). Its beans have a rounded irregular shape, and color from light brown to greenish gray. This variety, which constitutes nearly a quarter of the world production, has somewhat of an earthy taste with a hint of bitterness. With the exception of some particular kinds, Robusta coffees are rather average in quality.

The coffee tree comes from the Rubiaceae family. Of its 73 species, only two are cultivated: Coffea Arabica Linné which bears the Arabica beans and Coffea Canephora Pierre for the Robusta beans.