Quality Assurance
When you purchase Belaroma coffee, you can expect a perfect coffee blend. From its start as reddish coffee cherries, and all the way along the coffee production process and barista training, Belaroma is strongly committed to bringing you your perfect cup. Simplified into the ten following steps, we explain the ways in which Belaroma seeks supreme quality and consistency in all its range of coffee blends.
Harvesting & Picking
The world of coffee farming is incredibly complex, there are literally...
1 - Harvesting & Picking
Harvesting is the first step in creating a perfect coffee blend. The world of coffee farming is incredibly complex. There are hundreds of different types of coffee trees, and a coffee farmer needs to grow the one that is right for their environment considering temperature, humidity, soil and nutrients. They also need to analyse if the coffee will be grown in the shade or direct sun, what is the better altitude, how will they pick and how will the coffee cherries be processed. All of which take many years, even generations to master. It can then, take up to four years for a coffee tree to reach mature production. Coffee is still mostly picked by hand; each tree must be visited several times during the harvest. As for best quality, only the ripe, purple cherries should be selectively picked for the coffee to be at its optimum.
Searching & Selecting
From the high altitudes of Colombia to the gentle slopes of East Africa...
2 - Searching & Selecting
From the high altitudes of Colombia to the gentle slopes of East Africa and the rich valleys of Sumatra, Belaroma searches the world to select only the premium grades of coffee from the best producing countries for the most discerning palate.
Controlling
Upon arrival, our beans are checked. Samples from each shipment are roasted and...
3 - Controlling
Upon arrival, our beans are checked. Samples from each shipment are roasted and analysed against stringent scientific and sensory standards to ensure each Single Origin meets our specific flavour profiles. The beans are then double cleaned and screened, removing any impurities from the coffee before being roasted
Packing & Storing
After the coffee is cooled, it needs to be packed in an air tight...
6 - Packing & Storing
After the coffee is cooled, it needs to be packed in an air tight oxygen free environment. Thanks to our one-way valves and the exclusive triple-poly bags, no oxygen is allowed in, but the naturally occurring CO2 released by the fresh beans is allowed to escape, holding in only the rich flavours and aromatics . Packaged in this environment, the time frame or date range where the coffee is at its best is increased ensuring that the Belaroma coffee will be ground, dosed and poured when it is at its best age from roast date.
Blending
Tasting and blending procedures are very complex...
5 - Blending
Coffee tasting and blending procedures are very complex, they are designed to guarantee that the quality and flavour of the coffee blend are consistent, year in year out. For this reason, Belaroma's coffee blends are our most guarded secret. Our coffee connoisseurs have tested a huge amount of different coffee blends until they find the perfect formulas to please the most discerning of coffee tastes with Belaroma's range of products.
Roasting & Cooling
In a nutshell roasting is heat, different types of heat, different intensity...
4 - Roasting & Cooling
At Belaroma we have a state of the art Brambati roaster with the ability to measure roast profiles roast after roast, hour after hour, day after day. The Master Roaster supervises the vital process of ensuring the accuracy of temperature and the consistency of the roast colour and profile. This is the beauty of the Brambati, which ensures that Belaroma's freshly roasted coffee blend holds its natural sweetness, once the roasted beans are only ever air-cooled (unlike most of our competitors, who use a water spray to cool their roasted coffee).
Grinding:
Unlike most people think, the coffee machine is not the only important equipment...
7 - Grinding:
Contrary to what most people think, the coffee machine is not the only important equipment necessary to guarantee high quality when brewing your coffee. The grinder is equally important. Its correct adjustment is crucial to guarantee a correct dose and grind. These two factors are what influence the espresso extraction, which is the most critical element of the coffee making process.
Coffee Machine
The coffee machine is a state of the art complex piece of equipment where...
8 - Coffee Machine
The coffee machine is a state of the art complex piece of equipment where accurate temperature and pressure are critical to producing the perfect extraction, highlighting the nuances and flavours of your coffee. For this reason, Belaroma is committed in offering the best barista training in Sydney, which will provide you and your team the skills to always have your machine getting the most from your coffee. Learn from Scottie Callaghan, our head trainer, and the newly crowned 2010 Australian Barista Champion.
Barista
In the past, a barista was someone who attended...
9 - Barista
In the past, a barista was someone who attended a 3 hour course and stood behind the espresso machine making coffee. Today, a barista is a recognised professional, someone who attains a high level of knowledge and barista training from coffee farming, single origins, processing, roasting, blending, brewing, latte art and customer service. This experience can only be acquired over a minimum of 3 years of very hard work. Recently titled the 3rd wave barista, this professional is highly valuable to cafes and coffee companies. We offer barista training in Sydney and across Australia to help develop these new professionals.
Because life's too short to drink stale coffee, we're obsessive about providing you the perfect cup of coffee