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  • Boast Your Roast!

    0 comments / Posted on by David Tatum

    Boast Your Roast

    As a roaster, there's few things more satisfying than nailing the perfect roast. Except maybe when you brew it later and take the first sip! It's everything you were working towards and it tastes magical. Why not share that feeling with others? One of the things we love about the coffee community is its willingness to pass on knowledge and share in success with fellow coffee fiends!

    That's why we're starting the "Boast Your Roast" campaign on social media! We want to see your work and help you share it with your fellow coffee fanatics. What better way to share the joy of home roasting and home brewing? Whether you roast your own, or are simply proud of your brewing prowess and want to showcase your local roaster (or our roasted coffee...hint, hint...) or both, we want you to be a part of Boasting your Roast! The best part is you can use this opportunity to share your favorite roasting profile or brew recipe with others and learn new ones yourself. 

    Here's how it works:

    1. Follow us on your favorite social media outlet (Facebook, Instagram or Twitter). 

    2. Share a picture of your roast (or brew) and a description of the coffee and your roast profile or brew recipe to your favorite social media.

    3. Tag us and use the hashtag #boastyourroast in the description.

    4. We'll follow you back and every week or two we'll choose our favorite roast and/or recipe to post to ALL of our social media! 

    Be as simple or as complicated as you like with your description and pictures, just have fun with it! You don't have to be a full on coffee geek to participate, just love coffee as much as we do. 

    What do you think? Have ideas on how to make our campaign more fun or effective? We want to hear from you!

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  • Iced AeroPress Recipes

    0 comments / Posted on by David Tatum

    Today in our Iced Coffee series we're focusing on one of our favorite manual brewers: the AeroPress. The quirky little gadget is one of the most fun and fast ways to brew amazing coffee! It also leaves TONS of room for experimentation and geekery. AeroPress fans are so into this that there are actually coffee brewing competitions using just the AeroPress! Seriously, just Google AeroPress recipes and you'll be blown away. In fact, we did just that! After trying many different recipes, we're going to share our two favorites. The first will be a general, everyday Iced Coffee, the second will be more like an Iced Americano for those of you who love to make espresso-like shots using the AeroPress. Note: both recipes use the Inverted method!

     

    Iced AeroPress ingredients

    What You'll Need:

    - An AeroPress (with the scoop, paddle, filters and funnel it comes with)

    - COFFEE!

    - Hot Water (Just off the boil or ~200 F)

    - Ice

    - A Scale (entirely option but necessary for full on geekery)

     

    Everyday Easy Iced AeroPress

    Iced AeroPress coffee

    Step 1: For our everyday, smooth and drinkable Iced AeroPress, grind your coffee medium-coarse like sand. We recommend a light to medium roast, something fruity and sweet like Ethiopia, Honduras or Costa Rica. Put the plunger into your AeroPress to the 3 mark and INVERT IT (turn it upside down). Add 1.5 level scoops of ground coffee (20 grams).

     

    AeroPress water

    Step 2: Add hot water to fill about half the total chamber (30 grams). 

     

    Iced AeroPress stir

    Step 3: Using the AeroPress paddle, gently stir the coffee and water 3 times. Let the coffee bloom for 30 seconds.

     

    Iced AeroPress additional water

    Step 4: Add more hot water until there is only about 1/2 inch of space left at the top (another 138 grams of water). Allow the coffee to extract for an additional 2 minutes. During this time, fill your 8-12oz drinking cup with ice (80 grams).

     

    AeroPress with filter

    Step 5: Add a filter to the AeroPress basket and lock it on top of your brewing chamber. For best results, rinse the filter first with hot water.

     

    Iced AeroPress flip

    Step 6: Carefully flip your AeroPress onto your glass full of ice! If the glass opening is too wide or too narrow, use the funnel that came with your AeroPress for stability.

     

    Iced AeroPress plunge

    Step 7: Gently but firmly plunge the coffee into your glass over the course of about 15 seconds. Stop once you hear a hissing noise!

     

    Iced AeroPress finished

    Step 8: Enjoy! Add simple syrup and/or milk as desired. This recipe is not a concentrate, the ice melting should dilute the coffee to a typical brew strength.

     

    AeroPress Iced Americano

    For those who prefer a more Espresso-like AeroPress experience, we've put together a recipe just for you!

    Step 1: Place the plunger at the 4 mark and INVERT your AeroPress. Choose a medium to dark roast coffee or your favorite espresso blend. Grind fine as you would for a pour over or even as fine as a typical espresso (powdery). Add 2 heaping scoops (25 grams) to your AeroPress. 

    Step 2: Go ahead and pre-rinse your filter at this point as this recipe involves moving quickly and you'll want to be ready! Add enough hot water to fill the chamber with coffee and all to about half-way full (26 grams of water). 

    Step 3: Give the grounds and water 3 quick stirs and start your timer!

    Step 4: Add water again until you're about 1/2 inch from the top (another 80 grams). 

    Step 5: Lock your filter on top of the AeroPress

    Step 6: At 0:45 seconds, carefully flip your AeroPress on top of a mug

    Step 7: Plunge as quickly as possible. This part is critical to getting a bit of that crema you see on professional espresso machine produced espressos! Stop plunging when you hear a hiss.

    Step 8: Now is a great time to add a bit of sugar if you like while the espresso is hot. After you allow the espresso to cool for a minute, pour over a 8-12 oz glass filled with ice and add cold water to preferred level of dilution since you've just made a concentrate. Add simple syrup and milk if you like and enjoy!

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  • 2 New Arrivals

    0 comments / Posted on by David Tatum

    We're starting the week off right with 2 New Arrivals!

     

    Costa Rica Cumbres del Poas Organic: We can't get over how many awesome coffees are coming out of Costa Rica this season! They just seem to be getting better and better too. This offering comes from a 3rd generation family owned micro mill and it's lively, sweet and exceptionally well balanced. Look for sweet and crisp notes of orange, peach, honey and honeydew. Perfect for flash brewed iced coffee!

     

    Papua New Guinea Kimel Estate X

    Papua New Guinea Kimel Estate X: Don't let the "X" grade on this Single Estate coffee fool you! X is just a sorting variety meaning the smaller beans in the lot, and in this case, small packs a punch! Much like Peaberry, this bean is a more subtle and approachable version of it's larger brothers. It's syrupy and rich with a slight complexity of flavors which include cocoa, cherry and caramel.

    Have you checked out our recent guides on making Flash Brewed and Cold Brew iced coffee? Coming soon, iced AeroPress! Follow us on Facebook, Instagram and Twitter for the latest news and guides as well as just plain silly nonsense around the shop. 

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  • Easy Homemade Cold Brew

    1 comment / Posted on by David Tatum

    Well it's officially the middle of summer, which means Cold Brew coffee is selling like crazy here at our coffee shop! But if you aren't a local, don't worry! Cold brew, also called Immersion Brew, is so simple to make at home, all you need is a little patience. This guide will get you started with your first homemade Cold Brew coffee and we'll give you some ideas so you can experiment on your own!

     

    Cold Brew Supplies

    What You'll Need:

    - Coffee! 

    - A Container - We used a 16 oz Mason Jar. For a larger batch, use a quart sized Mason Jar and double the coffee and water.

    - A spoon - Or really anything to stir with

    Optional

    - A Scale - if you don't have a scale, we'll explain how to use measuring cups below

     

    Cold Brew Coffee Ground

    Step 1: Coffee!

    For this guide, we went with a 4:1 ratio of water to coffee. That means for a 16 ounce Mason Jar, use 3 ounces of coffee (by weight). If you don't have a scale, use approximately 1 cup of whole bean coffee. Feel free to experiment with your ratio! Popular ratios include 16:1, 12:1, 10:1, 8:1 and on and on. Get a box of mason jars and try several to see which you prefer! Obviously, less strong recipes will not need to be diluted as much once the brew is finished. Remember that the ice you add later will dilute the concentrate significantly as that's why many folks prefer a more stout brew to start with. Also, a stronger batch means you don't have to make as many batches!

     

    Step 2: Grind!

    Grind your coffee coarse, as you would for a French Press. In fact, you can do Cold Brew in a French Press! It makes the final step very simple as all you need to do is plunge the plunger and pour into a final storage container. 

     

    Cold Brew Stir

    Step 3: Stir!

    Add the coffee and fill your Mason Jar with clean, cool water. Give it a good stir to ensure even saturation of all the grounds. Now put a lid on it! Seriously though! Next you place the cold brew in the fridge for 12 hours and the scariest place for coffee is the fridge. Coffee tends to absorb surrounding smells and flavors and you don't want your cold brew to taste like week old egg salad!

     

    Step 4: Wait!

    Ugh, this is the hardest part. Your cold brew needs 12 hours to steep fully. Feel free to experiment here! Some folks like to leave the cold brew as long as 24 hours to allow for even more extraction. We like to make ours the night before around dinner time and enjoy it first thing in the morning.

     

    Cold Brew Filter

    Step 5: Filter!

    This part varies considering on what you have on hand. As you can see, we used a pour over and filter. You can use a filter and hold it in one hand, you can use cheesecloth and a rubber band wrapped around the lid, the options are only limited by your imagination! Obviously, if you are using a French Press, all you need to do is plunge. Either way, pour your resulting concentrate into another container and store in the fridge (with a lid!) for up to 2 weeks. 

     

    Cold Brew Finished

    Step 6: Enjoy!

    As mentioned before, pour your cold brew over a glass full of ice first and taste it to see if it's diluted enough for you. Remember! Cold brew is brewed as a concentrate, dilute to your tastes. As the ice melts, or if you add milk, the brew may reach your desired level of strength. With this 4:1 ratio, we typically use this concentrate diluted to about 60% original strength. To do this at home, just add a bit less than twice as much water as coffee to each glass. If you do a smaller ratio, simply add less water or let the ice do the heavy lifting for you! 

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  • Microlots and Swiss Water Decaf

    0 comments / Posted on by David Tatum

    New Coffee Day is always exciting, but today's cupping was one of the most exciting yet! We love getting in Microlots and learning about farmer's stories so we were pumped to taste the latest lot from Finca La Rosa's Catalina Rodriguez. We've also received a fresh Swiss Water Decaf and a fresh crop from Uganda!

     

    Honduras Finca La Rosa Organic Microlot: We love coffee with a story and Catalina Rodriguez's story is pretty cool. From poverty to successful coffee farmer, you can taste her love for coffee in the cup. Full bodied, creamy and very balanced, it's sweet and lively with notes of red delicious apple, black cherry and apricot.

    Uganda Bugisu AA Organic: Ugandan coffee is often underrated for reasons we can't sort out. This coffee is some of the best coming out of Africa! It's more Indonesian in character than Kenyan and Ethiopian coffees with a syrupy body and buttery texture. Look for notes of baker's chocolate, cherry and raisin.

    Honduras Swiss Water Decaf Organic: Another awesome coffee from the COMSA co-op in Honduras. It's been processed using the Swiss Water Method which means it retains more of it's origin character than you get with many other methods and none of that "decaf" taste. It's easy going and accessible with notes of cocoa and graham cracker. 

    We also restocked our Colombia Swiss Water Decaf! Try them all or build a "house" decaf. We recommend one part Honduras and one part Colombia. For decaf espresso, use one part Colombia and one part Sumatra.

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