Manufacturer of capsule coffee Single Cup Coffee. Reviews

Single Cup Coffee products, which are confirmed by its quality, will be appreciated by the owners of Nespresso coffee machines of all models.

Capsules are produced using a unique water-passing technology, which makes the drink thick and rich.

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 fragrant drink) appeared on the world market in 2015. Now the Single Cup is at the development stage and is actively gaining momentum.

Starting a business

Business started with the idea of distributing capsule coffee popular in Western Europe in the post-Soviet space. Vyacheslav Timashkov, who previously invested in the first in the US company for the production and sale of alternative capsules for espresso coffee, returned to Moscow, set out to create a similar enterprise in his homeland. So the company was born Single Cup Coffee.

Co-founder Single Cup Coffee Igor Kononenko, previously engaged in construction business, took responsibility for the production.

Even today, at the time of economic problems, the capsular business, being counter-cyclical (with opposite dynamics of production volumes, profits and employment), grows by 5-10% annually.

"Birth" of the capsule

First, the Single Cup Coffee partner, the Montana-coffee company, takes samples from a large trader delivering coffee beans from America and subjects them to thorough testing.

After roasting the selected grains, a cup of coffee is steamed on them, after which the drink is tasted to reveal taste qualities (taste profile).

Having tested the samples and made sure of their quality, the employees of Single Cup Coffee (reviews about the work of the company and its products will be considered in this material) begin to roast the entire batch of coffee beans. Roasting is a very important technological stage: the taste qualities of each batch of coffee beans that are returned to production after roasting should not differ in taste from the previous batch.

The quality of the roasting depends on how well the raw materials arrive, so before the process begins, the coffee beans are sorted, assigned a category and determined by the degree of humidity. About 100 g of grains taken from each incoming batch are fried first on a laboratory roaster. For each type of coffee, they select and use their own, unique way of temperature processing.

The product is delivered to the production line after roasting and degassing (release of carbon dioxide). After the grinding comes the turn of the packaging: fresh ground coffee immediately appears 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 remains fresh for up to 12 months.

The finished product is packed in boxes, and in this form it is delivered to the online store Single Cup (customer reviews are presented below) or to the wholesale market.

Constant taste from cup to cup

Each capsule has certain unique taste qualities that remain unchanged from the cup to the cup. Vyacheslav Timashkov and Igor Kononenko believe that the most difficult task that they had to solve was to achieve taste uniformity.

The stable taste of each cup and everyday quality control is 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 technologist of Montana-coffee production, 2009 world champion in cap-testing .

Assortment of Single Cup Coffee

The heart of the drink is alpine Arabica (standard specialty).

At summer tasting, held in August this year, four varieties were introduced: Strong, Intense, Balanced and Mild.

Reviews of the products and work of the company Single Cup Coffee indicate the high taste and unforgettable aroma of capsular coffee.

Secrets of an experienced barista

Boris Efimov knows more about coffee than about him has already been said and written. A good espresso, he believes, should consist of several factors, the main one being quality. "Espresso," says Boris, "is a formula consisting of many small but significant components. Changing the properties of any of the components will result in a change in the final result. "

The time of extraction (brewing), which usually takes from 20 to 27 seconds, like the color of already roasted coffee, depends on the weight of the portion and the characteristics of a particular variety. The heavier the serving, the lighter the roasting, the more time it takes to prepare the drink.

"The real charge of vivacity," the famous sommelier and barista continues to share in secrets, "is able to give only lightly roasted coffee containing much more caffeine (which breaks down during roasting). There is not much caffeine in espresso. Espresso is a very concentrated drink. Feeling this intense taste, a person thinks that there is a lot of caffeine in the drink. "

The components of a quality product

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 contacts the coffee, the more substances (including caffeine) are washed into the beverage.

Penka is carbon dioxide, which is released from grains during brewing. The presence of foam indicates that the coffee is very fresh.

Capsule business has a great future. This is sure Vyacheslav Timashkov and Igor Kononenko, co-founders of the company Single Cup Coffee. Reviews for the Single Cup reinforce this confidence.