Single Cup Coffee products, reviews of which confirm its quality, will be appreciated by the owners of Nespresso coffee machines of all models.
Capsules are made using a unique technology of water passage, which makes the drink thick and saturated.
The manufacturer of coffee capsules - the company Single Cup Coffee (reviews left by users of the World Wide Web about this product, characterize it as an incredibly tasty and aromatic drink) appeared on the world market in 2015. Now Single Cup is under development and is actively gaining momentum.
Business opening
The business began with the idea of distributing capsule coffee popular in Western Europe in the post-Soviet space. Vyacheslav Timashkov, who had previously invested in the first US company to manufacture and sell alternative capsules for espresso coffee, returned to Moscow, set out to create a similar enterprise in his homeland. So the Single Cup Coffee company was born.
Single Cup Coffee co-founder Igor Kononenko, previously involved in the construction business, assumed responsibility for the production.
Even today, at the time of economic problems, the capsule business, being countercyclical (having the opposite direction of the dynamics of production volumes, profits and employment), is growing by 5-10% annually.
"Birth" of the capsule
First, the partner of Single Cup Coffee - Montana Coffee Company - takes samples from a large trader who delivers
coffee beans from America, and subjected them to rigorous testing.
After roasting the selected beans, a cup of coffee is steamed on them, after which the drink is tasted to reveal the taste (taste profile).
After testing the samples and making sure of their quality, the staff of Single Cup Coffee (reviews on the work of the company and its products will be discussed in this material) begin to roast the entire batch of coffee beans. Roasting is a very important technological stage: the taste of each newly introduced batch of coffee beans after roasting should not differ in taste from the previous batch.
The quality of roasting depends on how well the raw materials received, so before starting the process, coffee beans are sorted, assigned a category and determine the degree of humidity. About 100 g of grains taken from each incoming batch are first fried on a laboratory roaster. For each type of coffee, they select and use their own, unique method of heat treatment.
The product enters the production line after frying and degassing (carbon dioxide release). After grinding, the turn of packaging comes: freshly ground coffee is immediately in the capsule. Since the line is closed, the packing takes place inside the nitrogen medium, which allows to achieve the absence of interaction of the product with oxygen. Capsule coffee stays fresh for up to 12 months.
The finished product is packaged in boxes, and as such it is delivered to the Single Cup online store (customer reviews are presented below) or to the wholesale market.
Unchanging taste from cup to cup
Each capsule has certain unique taste qualities that remain unchanged from cup to cup. Vyacheslav Timashkov and Igor Kononenko believe that the most difficult task they had to solve was to achieve taste uniformity.
The stable taste of each cup and everyday quality control are, by and large, the result of the efforts of two luminaries: sommelier Boris Efimov, multiple winner of the sommelier and barista championships, and Valentina Nikolaevna Kazachkova, chief production engineer at Montana Coffee, 2009 world champion in cap testing .
Single Cup Coffee Assortment
The heart of the drink is alpine arabica (specialty standard).
At the summer tasting held in August this year, four varieties were presented: Strong, Intense, Balanced and Mild.
Reviews on the products and work of Single Cup Coffee indicate a high palatability and unforgettable aroma of capsular coffee.
Secrets of an experienced barista
Boris Efimov knows much more about coffee than has already been said and written about it. A good espresso, he believes, should consist of several factors, the main of which is quality. “Espresso,” Boris is sure, “is a formula consisting of many small, but significant components. Changing the properties of any of the components will entail a change in the final result. ”
The time of extraction (brewing), which usually takes from 20 to 27 seconds, as well as the color of already roasted coffee, depends on the portion weight and the characteristics of a particular variety. The larger the serving, the lighter the roast, the more time it will take to prepare the drink.
“A true charge of vivacity,” the well-known sommelier and barista continues to share secrets, “is able to give only slightly roasted coffee containing much more caffeine (which breaks down during the roasting process). Espresso doesn't have much caffeine. Espresso is a very concentrated drink. Feeling this rich taste, a person thinks that there is a lot of caffeine in the drink. ”
Quality product components
Given the fact that caffeine is released last, the most invigorating is coffee, which is brewed for a long time (for example, in Turkish). The longer the water comes in contact with coffee, the more substances (including caffeine) are washed into the drink.
Foam is carbon dioxide released from grains during brewing. The presence of foam suggests that the coffee is very fresh.
The capsule business has a great future. Vyacheslav Timashkov and Igor Kononenko, co-founders of Single Cup Coffee, are sure of this. Single Cup reviews reinforce this confidence.