You heard right, today is new coffee day! I know we usually prefer Fridays, but...ya know...not this week. So ready set, here we go!
Colombia Sierra Nevada Sol Naciete Organic: Colombian coffee is always a crowd pleaser; it's got full body, creamy texture and excellent balance. This small coop offering is absolutely exceptional and represents that niche well. It's slightly crisp with sweet notes of dark chocolate, orange, peach and caramel. Everyone will find something to love about this coffee!
El Salvador Santa Ana Pulp Natural: This unique coffee is processed using the Pulp Natural (semi-washed) method rather than being fully washed like most Central American coffees. Usually this results in a few raw and earthy twist that some folks love and others can't stand. This coffee is surprisingly balanced and mild for a Pulp Natural and we think it's a great balance between the two styles! Give it a shot even if you're not a typically adventurous coffee drinker.
Nicaragua Segovia Prodecoop Organic & Fair Trade: We had this coffee last season and loved it so we couldn't wait to get a new crop in. This harvest does not disappoint! It's highly drinkable and easy going with sweet notes of milk chocolate, a touch of lemon and a pleasant almond finish.
We also restocked several favorites and rotated our roasted selections, come see what's on tap!
Good news! We've just got a huge restock in! Ok, that's slightly less exciting than some new coffees, but we love our selections right now and couldn't bear to see them gone! Some of our favorites that received a helping hand:
Guatemala Huehuetenango El Injertal: We can't say enough good things about this coffee, it's honestly been hard to keep it in stock since it's so popular! We've been roasting a TON of it for our local customers and now you can get it roasted as well!
Burundi AA Bumoco Society: One of our favorite African coffees right now as we eagerly await the arrival of the rest of the Kenya AA harvest. Excellent as a light to medium roast!
Sulawesi Toraja: Another local favorite, this is the cleanest Indonesian coffee you'll ever have! Superb for dark roasting.
Bali Blue Moon: Another dark roasting Indonesian dynamo, we love the huge body and spicy notes mixed with the sweetness of baker's chocolate and vanilla.
Honduras Marcala COMSA Organic: A classic Central American treat, we favor this coffee as a first cup of the morning as it's super clean and sweet. Excellent as a medium roast!
Decaf Colombia Royal Select Swiss Water: In keeping with our Swiss Water decaf trend, we've restocked one of our favorite Decafs! Creamy texture and great body with notes of milk chocolate. Great in a half-caf "House" or Espresso Blend or as a single Origin!
We've got lots more on tap, so get em while they're hot folks! Speaking of hot, we've also updated our roasted selections. Know folks who love coffee as much as you do but aren't ready to leap into the wide world of home roasting? Send them our way!
Well Spring has hit our Mountains in force! Hopefully all you fellow coffee lovers are enjoying this sunny, warm weather as much as we are. We've got 3 new coffees for ya to enjoy on the porch weather (ha, get it!) it's a cool Spring morning or an iced coffee during the warm afternoon.
Guatemala Huehuetenango Finca El Injertal: Quite possibly our favorite Huehuetenango from last season, this year's crop is right on par! It's slightly complex with a huge body, creamy texture and a long, lingering finish. Look for notes of dark chocolate, lemon, caramel and walnut.
India Mysore Plantation Chikmagalur A: This coffee is definitely for the adventurous only! Funky and twisty, complex is definitely the best way to describe this coffee. More savory than sweet, it's got mildish acidity and a pretty big body. Look for notes of cocoa, almond and butter.
Costa Rica La Alianza Organic: Delightfully sweet and smooth, this coffee is extremely balanced and mild. It's got a silky texture with a clean, quick finish. It's just a bit less crisp than other Costa Rican coffees we've had lately, but we honestly appreciated the more gentle front end. We love the notes of milk chocolate, lemon, honey and almond.
3 Amazing New Coffees just walked in the door! Ok, they walked in yesterday and we cupped 'em today. Ok, they actually didn't walk in on their own...but wouldn't that be cool! Anyways, they're awesome. And we hope you have an awesome Easter Weekend!
Sumatra Royal Select Swiss Water Decaf: Ok, it's not often we're this excited about a decaf coffee, but this one is daaaaang good. Creamy, almost syrupy body a touch of complexity and a surprisingly clean finish! Yummy notes of dark chocolate and spice abound.
Honduras Marcala COMSA Organic: From one of our favorite Central American producers, this coffee is always a delight. It's slightly crisp and full bodied with great balance. Great at many roast levels and a wonderful blender or a great cup all on it's own, it's got notes of dark chocolate, orange and a walnut-y finish.
Tanzania Northern Peaberry Plus: This was one of our favorite Tanzania Peaberrys last year and this year's harvest is just as tasty! Crisp and bright with a sweet finish and smooth texture. Look for notes of chocolate, lime and just a hint of raspberry!
In lieu of new coffee day, today is temporarily new article day! Don't worry, we'll be back to new coffee ASAP! In the meantime, lots of folks ask me, how do I improve my coffee at home? Well, if you're roasting your own (or getting our awesome fresh roasted coffee) and using a SCAA certified brewing method like AeroPress, Pour Over or Chemex (see SCAA certified Auto-Drippers here), then you've got 2/3 of the work taken care of. But so many folks overlook the grinder! Well, we firmly stand by the grinders we offer, but most folks just don't have room in the budget just yet for a really nice burr grinder. So for now, you're stuck with a cheap blade grinder, we understand and we're here to help!
Blade grinders get a bad rap in the world of coffee snobs. They will tell you that you aren't to be taken seriously until you have a conical burr grinder. That simply isn't true. Now, it is true that a good burr grinder is far superior to even the best blade grinders on the market. The problem is that you can pick up a blade grinder for something like $20 at your local big box store whereas a Baratza Encore, the cheapest burr grinder I can recommend, is around $130.
For many people these days, $130 is not a small amount of money to spend on a grinder. My advice to many, many people that want to improve their coffee flavor without much cash is to get a cheap blade grinder while they keep saving their pennies for a Baratza Encore or even a Virtuoso.
In the meantime, there are a couple ways to use a blade grinder that can help compensate for the shortcomings inherent in all blade grinder designs. Let’s break them down into a couple issues and provide a few easy work arounds you can apply immediately to improve your blade grinder’s performance.
Issue – Inconsistent Grind
The problem with blade grinders is that the spinning blade generates centrifugal force that pushes the larger coffee particles outward away from the reach of the blade while at the same time trapping the smaller particles around the center where they are turned to dust. You end up with a pile of "dust and boulders". Remember that a finer grind extracts more quickly while a more course grind extracts more slowly. Over extracted coffee is bitter, under extracted coffee is weak. So with an uneven, "dust and boulders" grind you will get some particles over extracted and some under extracted rendering you a confusing cup. Consistent grinds make for a better cup of coffee!
Solution! – Shake Things Up
While grinding, occasionally pick the little gadget up and give it a gentle shake. Be careful the hold the top down so it doesn’t go flying off! Also, it’s best to turn off the grinder while this is happening to avoid other potential mishaps and disasters. This occasional gentle shaking simply rearranges the coffee in the grinding chamber and helps ensure the blades get a shot at hitting all the beans evenly.
Issue – Too Much Heat Generated
Blade grinders have a bad habit of heating up your vulnerable beans and grounds while chopping them up. This isn’t ideal since this heat will begin chemical reactions that you want saved until water of the correct temperature hits the grounds. Early heat added causes your coffee to get stale way faster than you want and can lead to dull flavors in the cup.
Solution! – Pulse Mode
Manually pulsing the blades on and off for 2 to 3 seconds at a time until the coffee is sufficiently ground helps keep heat at a minimum. If your grinder is a simple button operation that you just hold down, this is really easy to control. Also, you can give the beans a shake as mentioned earlier in between the pulses. If you have a blade grinder that is timed and is set to grind all the way with one push, this may be more difficult to manage, but can be done!
By taking a little more control over the grinding process, it’s pretty easy to get the most of your blade grinder. The grinding process is one of the most important steps in brewing coffee, so even small changes can go a long way to improving the quality of your cup! Just give these two simple steps a shot, you’ll be amazed at the difference a more consistent grind makes.