Mec Coffee

VISIT OUT BOOTH AT THE FLORIDA COFFEE FESTIVAL

Luis — Fri, 08 Aug 2025 23:03:47 +0000

THIS NOVEMBER 22ND 2025

We will be at the Florida coffee Festival.

Come and enjoy the best specialty coffee on town.

OUR FFP STAMP

Yashara — Sun, 24 Sep 2023 19:37:21 +0000

FFP – Farmers Fairly Paid.

We are direct traders. By purchasing coffee directly from the farmers’ hands, we cut unnecessary expenses, giving the extra money to the farmer. Coffee is fairly paid based on quality and score. This “High” payment allows the farmers to give better living and working conditions to pickers and to all those involved in coffee production.

We believe in giving all money directly to the farmers, no through any organization.

A Good Blend for Espresso

Yashara — Wed, 20 Sep 2023 11:51:07 +0000

In new consumer trends, single origins have gained a privileged position in the consumption of coffee lovers. Different profiles prepared in all kinds of alternative systems of extraction, satisfy the taste of consumers; but when it comes to espresso, a drink with more than a century of history, many new baristas, don’t have the knowledge of what a well-made espresso means. Many have dedicated themselves only in perfecting the times, the grinding sizes, the tamping techniques, the best possible machine, and preparation procedures in general which off course are very important; but they have forgotten the most important: The raw material, which leads to the final achievement of the perfect drink. Single origin specialty coffees usually have unique and outstanding characteristics within their exclusive unique profile. These characteristics with good preparation will highlight in the different methods, but they cannot complement each other to produce the ideal espresso. It is very hard to obtain a balanced flavored espresso with a single origin coffee.

A true espresso must be like an orchestra in which all the instruments can be identified, while maintaining the unity of the whole orchestra. So, a good espresso should be a complex and consistent drink, but balanced in aroma, flavor, acidity, body and all its characteristics.

A good espresso blend in its composition should produce a drink concentrated in dissolved solids that should be rich in flavors, in such a way that the explosion of sensations in the mouth produces the expected satisfaction and aftertaste in the sensorial perception system.
From our Blend a good barista will obtain an aromatic, sweet espresso, with medium acidity, a compact silky body, and a lasting aftertaste with perfect balance among its different attributes, that even when in milk-based drinks, it will mix perfectly with harmony, forming a pleasant drink while remaining the protagonist.

Specialty Coffee

Yashara — Fri, 15 Sep 2023 10:18:25 +0000

Comes from crops with rigorous practices and techniques, caring for the product to be obtained as well as the
protection and preservation of the surrounding environment, as it seeks a clean superior cup filled of qualities
(attributes). The origin: (where the coffee was grown), is the first data that should be known. Clean water
sources are very important, quantity and quality of fertilizers and /or fungicides, which must be controlled and
provided with special care, according to established standards, or non-chemicals for organics. It is also very
important: the type of crops, variety, the benefit process, waste and leachate treatment, and other techniques
of care, working towards a total environmental protection, together with the treatment and fair pay for pickers
(collectors) and farm workers, or the respect for the ethnic groups of each coffee producing region. All this
complemented with direct trade, and specialized roasting processes by professional roasters. We might say that
there are different kinds of specialty coffee: Organic, shade grown, SHG, fair trade, conservation, social, ethnic,
Certified among others.

Specialty coffee is a symphony of cultivation and care, where each sip echoes the commitment to quality, ethics, and the tapestry of stories that converge in every cup

With every sip of coffee, one imbibes a narrative that is born from meticulous cultivation practices and an unwavering commitment to ethical stewardship. The journey of specialty coffee is not a mere tale of bean to cup; rather, it’s a saga of dedication, precision, and the profound interplay between nature and nurture.

From its very inception, specialty coffee is nurtured by a collection of practices and techniques that are woven into the fabric of its existence. The journey begins with the earth itself—the soil, the climate, the altitude—a symphony of factors that lay the foundation for a remarkable cup. But beyond the soil, it’s the meticulous care that renders the product truly exceptional. It’s an embrace of practices that safeguard not only the quality of the coffee but also the environment that cradles its growth.

Central to this story is the coffee’s origin, the very heart of its identity. Understanding where the coffee was cultivated is akin to knowing the birthplace of a revered artist. It’s the genesis of its character and flavor profile. But the journey extends further, encompassing the very elements that sustain life—clean water sources that nurture the coffee trees, the precise application of fertilizers and fungicides, adhering to stringent standards for quality and sustainability. For those who tread the path of organic coffee, this journey takes on an even more profound significance—a commitment to nurturing the earth’s vitality without compromising on quality.

Is Your Coffee Washed, Fermented Natural or Honey Process?

Yashara — Tue, 08 Aug 2023 15:27:31 +0000

The difference between coffee benefits lies in how the coffee beans are processed after they are harvested
from the coffee cherry.
Washed: In the washed method, the coffee cherries are first pulped to remove the outer layers before being
washed to remove the remaining mucilage using special equipment with no fermentation at all. This results in a
clean taste, but sometimes the full potential is not developed, producing flat flavor cups.
Fermented: In this method, the coffee cherries are harvested and then allowed to ferment before being washed
and dried. The fermentation process involves breaking down the sugary mucilage that surrounds the coffee
beans, which can add unique flavors to the final product. Fermented coffees tend to have a fruity and winey
flavor profile.

Natural: In the natural method, the coffee cherries are simply dried with the fruit still intact. This allows the
coffee beans to absorb the flavors of the cherry, resulting in a sweeter and fruitier taste profile. However,
natural coffees can be more susceptible to defects and spoilage due to prolonged exposure to the cherry.

Honey: The honey process, also known as semi-washed, involves removing the outer layers of the cherry but
leaving some of the mucilage intact. The coffee beans are then dried, allowing the remaining mucilage to

ferment and impart additional sweetness and complexity to the coffee. The degree of mucilage left on the bean
can vary from white, yellow, and red, to black honey, which will influence the flavor profile.
Each processing method creates a unique flavor profile, and the choice of method is often dependent on the
preference of the coffee roaster or the consumer.

How Decaffeinated Coffee is Made

Yashara — Tue, 08 Aug 2023 14:54:10 +0000

Decaffeinated coffee is made by removing the caffeine from coffee beans before they are roasted. There are several methods to decaffeinate coffee, and here are some of the most common ones:

Swiss Water Process: This is a chemical-free method, and it uses water from the pristine environment of the coast mountains of British Columbia, Canada. The process involves soaking the green (unroasted) coffee beans in hot water, which dissolves the caffeine. This mixture is then passed through a charcoal filter that traps the caffeine molecules but allows the water and other molecules that contribute to coffee flavor to pass through. The coffee beans are then discarded, and the caffeine-free water—rich in flavor compounds—is used to soak a new batch of beans. The flavor compounds stay in the beans while the caffeine gets extracted again. The process is repeated until 99.9% of caffeine is removed.

Direct Solvent Process: In this method, the green coffee beans are first steamed and then rinsed with a solvent (typically methylene chloride or ethyl acetate), which bonds with the caffeine molecules. This solvent-caffeine combination is then rinsed away with water. The beans are steamed again to remove any remaining solvent. This method can remove up to 96-97% of caffeine.

Indirect Solvent Process (or Solvent Water Process): The coffee beans are first soaked in hot water for several hours, which extracts the caffeine as well as other flavor oils and compounds. The water is then drained off and the beans are washed with a solvent for about 10 hours. The solvent bonds with the caffeine and is subsequently drained off. The beans are then re-soaked in the water to reabsorb the flavor oils and compounds. This process removes about 94-96% of caffeine.

Carbon Dioxide (CO2) Process: This method takes advantage of supercritical carbon dioxide, which is a state of carbon dioxide where it acts both as a gas and a liquid. The green coffee beans are soaked in water and then placed in a stainless steel extraction vessel. The vessel is then sealed and liquid CO2 is forced into the coffee at pressures of 1,000 pounds per square inch to extract the caffeine. The CO2 acts as the solvent to dissolve and draw the caffeine from the coffee beans, leaving the larger-molecule flavor components behind. The caffeine-laden CO2 is then transferred to another container (the absorption chamber) where the pressure is released, and the CO2 returns to its gaseous state, leaving the caffeine behind. The caffeine-free CO2 is pumped back into the vessel with the beans to remove any remaining caffeine. This process can remove 97% of caffeine.

Definition of Barista

Yashara — Tue, 08 Aug 2023 11:55:20 +0000

A barista is first of all a professional in coffee. It can’t be seen simply as the person who creates and or prepares
coffee beverages with knowledge of coffee equipment skills. More than a professional dedicated to the creation
and development of coffee-based recipes, is an expert in all processes of coffee bean, from seed to cup, with
emphasis on the last link in the production chain. Clearly understanding the responsibility that involves taking
the work of many other professionals who have devoted their time and effort to bring him, a raw material with
unique characteristics, so the barista is who has the ability and ultimate responsibility to exalt the work of all
chain in the beverages he prepares.
A barista should have basic knowledge of worldwide general coffee culture, proper handling of coffee
equipment and customer service skills; must have the capacity to transmit part of that information and
knowledge to the ultimate consumer, as a complementary part to beverages prepared.