Salada Foods Jamaica Home Coffee - Salada Foods Jamaica Coffee Photos - Salada Foods Jamaica Photos Search - Salada Jamaica Foods Search


The aromas in coffee develop at the 10th minute of roasting.

Salada Foods Jamaica


Salada Foods Jamaica Ltd.

20 Bell Road, P.O. Box 71,

Kingston 11, Jamaica, W.I.


Call: 1-876-923-7114-6, 923-6476

Fax: 1-876-923-5336


Infinite care goes into the growing, harvesting and processing of Jamaican coffee. Equal care goes into the skillfull blending, roasting, grinding and packing of the finished product. As a result of this painstaking preparation it is possible for you to enjoy the finest cup of coffee in the world. But, all these efforts are wasted if your ground coffee is carelessly or improperly made. It is so easy to make good coffee always if you follow these few simple rules. Note that the taste of coffee is influenced by the quality of the water. Spring water gives the best brew.

Storage of Coffee
Proper storage is vital to the taste and aroma for which our Jamaican coffee is renowned. The area in which all coffee, whether in green bean form, roasted whole beans or roasted and ground, is stored, should be cool, dry and odourless. Coffee that is not vacuum-sealed tends to lose its aroma and pick up foreign odours or "off" flavours from the area in which it is stored. For example, if the coffee is stored in an area that contains curry powder, pimento, etc., it will taste of the product when it is brewed. In selecting coffee the purchaser must also consider how long the coffee has been on the shelf. The package should preferably be vacuum-sealed and the date of packaging exhibited on the package. The ideal period for use after the package has been opened is immediately.

For roasting, the roaster should choose bold, bluish/green beans of even size (if size of beans vary, the smaller beans will come to full roast before the bigger ones), and by the time these beans come to full roast the smaller beans would be burnt or over roasted .

Roast Preferences
Choose the roast of your preference, i.e. dark, medium or light. The lighter the roast, the milder will be the coffee on the palate and it will have a slight aroma. The medium roast will have more body to the palate and a good aroma. The dark body will have a slightly bitterish taste and will be stronger. The coffee to be brewed MUST also be of th "right" grind to suit the brewing equipment.

How Many Cups per Pound of Coffee
This will depend largely on the palate of the individual drinking the coffee. However, the recommended brew is one pound of coffee to 40-45 cups of water.

Care of Utensils Used in Brewing Coffee
1. Always clean utensil (Urn, percolator, etc.) immediately after each use, using long, thin brush and hot water.
2. No type of detergent or scouring powder should be used in cleaning the coffee utensil as this can affect the taste of the coffee.
3. Add a small quantity of hot water, brush sides and rinse with water until it runs clean. Urn is now ready for next batch.
4. At the end of each day, after last batch of coffee is used, clean and brush utensil several times, then rinse thoroughly with hot water.
5. For urns and percolators remove clean-out cap at end of coffee faucet and scrub pipe leading to centre of urn.
6. Place fresh water in urn until next use and leave cover partly open.
7. Remember to always empty and rinse the urn with boiling water before using again.

Coffee Tips
After brewing, coffee should not be allowed to cool or become cold. The thermostat of the percolator controls the temperature and keeps the coffee hot. If brewed coffee becomes cold it should never be reheated, it should be dumped.