Coffee’s rich brew begins with the fruit of a coffee tree, also called a “Cherry”. Resembling a cranberry in size and shape, the red, fully ripe cherry has a sweet pulp and two flat-side green seeds or beans. The bean is protected by a parchment-like husk and a silky, opaque chaff, called the “Silverskin”.

Most plants bloom first, then bear fruit. The coffee Tree does both at once, blooming with jasmine-scented white flowers at the same time that is bears rips and unripe fruit. This makes growing and harvesting coffee extremely labor-intensive because the ripe beans must be picked selectively. The average healthy coffee tree produces 5 pounds of green beans annually or about 2,000 beans.

The bean can vary in taste significantly dependent on the coffee growing region. Factors like climate, altitude, soil, growing conditions and human care for the harvest will dictate that inherent taste of the bean. Factors like exposure to moisture and cold temperatures adversely effect bean quality.

Other contributing factors are blending, roasting and brewing of the coffee beans. Great skill and experience are necessary in blending and roasting. Our Master Roaster and coffee production equipment enable us to deliver only the finest quality coffees sourced from around the globe to you. Lastly, the brewing process is as critical as any other element of the process. Bodecker Brewed has achieved coffee excellence through a combination of Research, science and Technology.

“Even the best coffee can be spoiled by a bad brewing process”

Bodecker's Coffee


Originally found in the area around the Red Sea and named Qahwa, the poetic word for wine, (note that wine was forbidden to followers of Islam in most of the region) coffee quickly became popular in the capitals of Europe. Coffeehouses soon became gathering places where everything from politics to the art of living was hotly debated.

Coffee was grown as far as the Caribbean, South America, Southeast Asia and Africa, and is now the world’s foremost agricultural product. Today, coffee is a major economic resource worth approximately
20 billion (U.S) dollars annually and is the most valuable agricultural product. It is the second most valuable commodity in the world, far behind oil at $250 billion (u.s.) dollars but ahead of wheat at $13 Billion (U.S.) dollars. A total of 6.3 million tons of green coffee is traded each year. A burlap bag contains 130 lbs.; that’s 106 million bags annually.

Bodecker's Coffee

The futures market – a risky business?

Control of the vast world coffee market is in the hands of the countries of the northern hemisphere, which fix prices and regulate trade with those of the southern hemisphere. Since 1880, coffee prices have been quoted in two main financial centres. In London, England, Robustas (an inferior grade of coffee and primarily used for blending for instant coffees) are traded in lots of 5 tons and quoted in dollars per ton. In New York, Arabicas (better grade used in gourmet coffees) are valued in 250 bag lots and quoted in u.s. cents per pound.

Many factors affect the coffee markets. Climatic problems like frost, labour issues, excessive or regressive demands, natural disasters like earthquakes, social and political instability, changing tastes, and other issues. The futures market is a complicated business. The market in which actual coffee is bought and sold on a daily basis is the “spot market”. The “futures market” where options are taken for future delivery is based on information, research and speculation.

The volume of trade in futures can be 15 or 20 times greater than that of the “spot market.” This means that every coffee bean may change hands 15 or 20 times before it is actually sold. The sellers of green coffee are for the most part independent producers or cooperatives. Some are state-owned like in Kenya, Ethiopia and Tanzania. In Colombia, a halfway system between producers and government is followed to export their treasured commodity.

Bodecker Brewed

The secret of great coffee

The quality of the coffee, the expertise of the roaster and the virtues of the type of coffee maker used, are all wasted if sufficient care is not taken in the final preparation. Here are a few hints for making perfect coffee.

  • 01.

    The water

    The quality of the water makes a tremendous difference to the result: chlorine, fluoride and lime all kill flavour. Tap water should be softened in necessary, and filtered. Mineral water, though more expensive, is the best solution, but choose one with a minimum mineral content, as many flavours in the water will be transferred to the coffee.
  • 02.

    The grind

    This depends on the type of coffee maker used: the faster the extraction process, the finer the grind needed. It is essential to pack the coffee down if all of it is to benefit from the infusion process; water will lodge in any gaps. Moistening the grounds first with cold water will bring out the maximum flavour.
  • 03.


    At least 1 ounce of ground coffee is needed for each 10 fluid ounces of water. Using more coffee will make your drink not only stronger but more bitter. Too much water gives a pale, insipid result. Use one and a half times as much for an espresso machine and up to a quarter times as much for a filter.
  • 04.


    Frowned upon by connoisseurs of coffee, sugar masks bitterness for those who don’t care for it. Avoid brown candied and coloured sugars: white granulated sugar is best and won’t spoil the head on your espresso.
  • 05.

    The cup

    Whether of earthenware, stoneware or porcelain, the cup should retain the heat well. Glass allows coffee to get cold, plastic and metal spoil the flavour. Delicate porcelain becomes too hot and is tricky to hold comfortably. Thick porcelain however is excellent as it absorbs heat from the coffee, bringing it quickly to the perfect temperature for drinking, 140°F/ 60°C. Coffee brewing is suggested between 185ºF - 205ºF. Tall cups keep the coffee hot longer and espresso forms a good head in cone shaped ones.
  • 06.


    The water must never do more than just simmer, and should be allowed to cool for a moment. 190° F is the ideal temperature for it to make contact with the grounds: above 205° F the flavour is boiled out.
Bodecker's Coffee

Is caffeine good for you?

Up until the 17th century, coffee was looked upon as a medicine rather than a foodstuff. Some praised its value to the digestion, others maintained that it made men sterile. Now, medical and scientific research has set the record straight.


Some benefits:

  • Caffeine may help to relieve mild asthma in some people.
  • It may help soothe some migraines by acting on the cerebral circulation.
  • It is a mild diuretic.
  • It is a mild laxative.
  • It increases the secretion of hormones by the pancreas, stimulates the formulation of acid in the stomach and prevents the formation of kidney stones.


Some drawbacks:

  • It causes the blood vessels to dilate.
  • Boiled coffee has been shown to increase blood cholesterol.
  • Excessive intake can cause shaking, irritability and anxiety.
Bodecker Brewed

The aromas of coffee

With over 900 separate aromas (orange juice has 3), coffee is exceptionally complex. Like wine – with which it is often compared – it has its own terminology, tasting rites and rituals.

  • 01.


    Professional coffee tasters use a large deep spoon from which they virtually inhale the liquor, along with great mouthfuls of air – a process known as “cupping.” This creates a fine mist that efficiently carries the vapourised coffee aromas to the olfactory nerve.
  • 02.


    Terms to describe the colour are: very fine, good, fair, poor, coarse.
  • 03.


    Of the 5 basic flavours, only salt is not present in coffee. Sweetness is interpreted by the tip of the tongue; sour or tart by the sides and bitterness right at the back. Since saliva usually remains at the back of the tongue, sweetness dissipates first and bitterness lingers longest. Generally speaking, the washed arabicas are acidic and aromatic, the natural arabicas mild and balanced, the robustas full-bodies and bitter.
  • 04.


    These are volatile substances that escape from the coffee as it infuses and are picked up by the nose. They may be spicy (cinnamon and clove), peppery, grassy (from immature coffee, picked too soon), earthy, organic matter, mushrooms, truffles, malty, fruity, floral, chocolatey, gamey, burnt or smoky. Well-rounded coffee has a balance of aromas.
  • 06.


    Coffee has body when its flavour fills the mouth and the taste lingers long after it is swallowed.
Bodecker's Coffee

Chemical composition of a green bean

  • Water 12%
  • Carbohydrates including sugars 49%
  • Proteins 11%
  • Oils and waxes 11.4%
  • Chlorogenic acid 7.6%
  • Small amounts of alkaloids (caffeine)
  • Trace amounts of calcium, potassium, copper & iron
Bodecker's Coffee

Points of interest

We have a solution for every size of the account!