New bag of Columbian just in..

Last week we  received 3, 60 kilo bags of coffee.. Columbian, Brazil and Costa Rica.

The Brazil And Costa Rica are from the same farms as before and therefore I'm expecting them to  pretty close to what we had...

We have roasted from the new Brazil twice now, I thought it came in a little sweeter when roasted dark to x dark.

We haven't broke into the new Costa Rica bag, we still have around 20lbs left, Everyone seems to like it, just a good all around classic coffee.
Im counting on the new bag tobe as good or better...

The Columbian was from a new arrival just through customs and made its way to cafe Imports.
Paul noticed when we first order the single 60k bag, the importer had 300 bags in the warehouse, 2 weeks later they had 8.

We roasted 2 different Profiles, a medium and a dark. 
We deducted from cupping it that medium Roast had hint of carmal but not sweet.
The Dark Roast came in sweeter with hints of chocolate.. both profiles were clean and smooth. with a little profile tweeting,  we should have a nice coffee.

Chris out - :)

Coffee in stock!!

                                Get your Coffee from the little bean !!

Coffee in stock and ready to be roasted per order!!
We roast coffee every week so its always fresh.
                                          

                                 

We allways cup our coffee to assure the best and most flavorfull coffee around.
       When its fresh you'll know it just have a taste or look at the roast date.... :)

Experiment with different brew methods and Experience the range of tastes.

Every where you look there are instruction on how to brew coffee,
I have always skipped over the instruction, brewing coffee is as easy as boiling an egg. Right?
Regardless how easy it may be, each brewer needs to be tuned to deliver its best.

Here are the variable,
1)Coffee Freshness
2)water quality
3)Water temperature,
4)Coffee quantity,
5)Coffee Grind,
6)Brew time,


1) Coffee  Freshness
If your coffee has been sitting in the cabinet for over a month, toss it and
get some fresh whole bean from your local roaster.
Would you eat a loaf of bread that was sitting out after a month?

2) Water Quality:
Use an RO system or some good filtered water.

3) Water temp:
Check you wattage of your brewer.
If its1100 to 1400 watts your water temperature will be right on.
If its 900 watts Water temperature may be a bit low.

4) Coffee quantity:
Start with 2 ounces for 8 to 12 cups and adjust for coffee strength.
We use 2.5oz for 8 cups, and its nice and strong.

5) Coffee Grind:
6) Brew Time:,
These go hand in hand,

The trick here let the hot water penetrate the coffee to capture the good flavor,
stopping  the brew proceed before bad flavor happen (over extraction)

Lets use espresso for example.
Its ground to a fine powered, tamped tightly into a portafilter.
High pressure hot water is quickly forced though the coffee, resulting in a 19 to 25 sec.brew time
because the coffee is so finely ground any longer will cause over extraction, giving a bitter and undrinkable shot.

Your Brew process requires the same though process.
With a larger grind, we can push it to 4 to 6 min and still have a good brew.

The grind has too be consistent to keep it from over extracting.
Water temperature  will also effect the extraction.

Start with a coarser grind and then work it finer until you can taste the bitterness.
Then pull the setting back on the grinder until the coffee is good again.
This will insure your getting the most from your coffee without waste.
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Brazilian Rain Forest Alliance Roast Profile

The green bean is small, but they are so very dense. The high density bean is grown at higher altitudes.
The normal bean temperature for first crack by my roaster is 365 degrees.
And by no means is it calibrated when it come to temperature, but no matter, its just a mark on a gauge.
The Brazilian Rain Forest Alliance doesn't reach first crack until 420 ! 55 degrees more than the densest beans I roast.
First, I give it all the BTUs I can muster for the first ten minute. Then after first crack, I pull back the flame and ease it in towards second crack. I turn on the axillary fan to maintain 420 temperature, with smoke barreling out from all sides and hoping no one calls the fire department, I check the roast for darkness with the trier. Not wanting to take them beyond French Roast or have them scorch on me...I get set up for dumping the coffee. Any other bean would be near flaming, but not the Brazilian. I continually check the beans, oh, soon but not yet, just a little more heat now.
Bammm! Cut-em loose, and get them cooled down fast. Its that fast.
Never even making it to second crack. but just on the cusp.
These beans mixed with a lighter roast will sweeten up the pot.
At home, I like to add one third to one half of this Brazilian with a medium to dark roast.
Let me know how you like them.

-Chris

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Selling coffee baskets

Single Mug $12.50

Coffee Mug, 2oz  Selected Coffee, Truffle , Biscotti.

Small Basket $25.00

Be a Coffee Connoisseur with 4 2.5oz  coffees from

South America, Guatemala, Costa Rica, Brazil, Mexico.

1 coffee Mugs, 2Biscotti, 1Flavor Spoon, 4Truffles, and 1Hot Cocoa Mix

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Be a Coffee Connoisseur with 8 2oz  coffees from around the world.
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2 Coffee Mugs, 4Biscotti, 2Flavored Spoons, 6Truffles,and 2Hot Cocoa Mix

Indvidual-Bags 

In single packets of 2oz.
If you want whole bean, I can send it in a one pound bags.
The pre-ground advantage is, its a consistant grind and its easy.
At home, I brew coffee w 2oz in a 32oz pot. For a stronger brew or you have a bigger pot,  I can do 2.5oz packets.

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