Blog

What’s in a Name?

By RoasterSean

Walk into a supermarket or a local grocer and you will see products lining the shelves. Some have flashy labels, some more natural looking. Others will have little official logos attached to the labels stating the product is “Organic Certified,” or it is part of the “Rainforest Alliance” or that it is a “Fair Trade Certified” product. But what do these logos and labels really mean? Do only the best products have these labels? What if you like a product that does not have this certification does that mean it’s bad? (more…)

French Press: A Low Stress Way to Enjoy Your Coffee

By RoasterSean

Whether the French press method of brewing came to light in the early or mid-1800s is up for speculation, there are patent records from 1852 wherein a Paris merchant and metal craftsman filed a joint patent for a device that filtered coffee using a piston action. It wasn’t until the late 1920s that the French Press began surfacing around Europe, with improvements being made well into the 1950s. It took Americans a bit longer to acclimate to this brewing method, receiving recognition and direction by food critics well into the 1980s and 90s, indicating possible drawbacks to the method. Even today it is still seen as a method used mainly by connoisseurs. Despite that, it is one of the easier methods for brewing fresh roasted coffee. (more…)

The 4 M’s of Espresso

By RoasterSean

Is it organic? Fair trade? Does the milk come from grass-fed cows? Is this flavoring all-natural? Can you make it soy with whip? These are the typical questions that many coffee lovers toss at their baristas during their daily coffee ritual. However, there is a more fundamental yet precise method behind the drink construction that most people just do not realize. The process is made up of four individual aspects that make up the bigger picture: miscela, macinacaffe, macchina, and mano. (more…)

10 Easy Steps to Enjoying Chemex Brewed Coffee

By RoasterSean

Chemex is the preferred coffee brewing method of James Bond, Mary Tyler Moore, Don Draper, and a group of F.R.I.E.N.D.S. in New York. It is timeless in its design, as well as in the simple process in which it aids in producing a tantalizing cup of coffee. The Chemex coffee maker was created by German inventor Peter Schlumbohm in the late 1930s and patented as a “filtering device.” Along with a few other investors, Schlumbohm set up The Chemex Corporation in 1939 in the state of New York. From 1939 to 1941 the filtering device took on a few revisions, which finally culminated into its current iconic hourglass-like design. Today Chemex is available in a variety of sizes and forms, including the brand new Ottomatic of which the company can’t seem to keep in stock. (more…)

It’s Not Just For Summer: 5 Reasons To Keep Your Toddy Out All Year Long

By RoasterSean

The weather is cooling down quite nicely. The air in the morning has a pleasantly crisp feel to it, which makes the coffee cravings all the more intense. This would typically make you think it’s time to put away the cold brew equipment you’ve put to good use this past summer along with your summer wardrobe. But hold up…did you know you can use your Toddy Cold Brew System year round? Here are 5 reasons to keep your Toddy in use all year long. (more…)

Harvest Seasons of Coffee

By RoasterSean

“I’m sorry, that coffee is out of season and we won’t have any more back until this winter.” That is probably one of the saddest things we have ever had to tell a customer. Even though they nod in acknowledgement and order another origin they enjoy, you can see the disappointment and confusion in their eyes. What exactly does it mean for coffee beans to be in or out of season? (more…)

What is Honey Process?

By RoasterSean

There are many different ways to process coffee once the cherries have been harvested. But to understand this particular processing method, one must understand the coffee cherry. (more…)

The Basics of Grinding Coffee

By RoasterSean

The act of grinding coffee is more than merely preparing for the brew process. Its main purpose is to remove the soluble characteristics of the coffee, otherwise known as extracting the flavor compounds and oils. There are particular brewing methods that go with certain grind or particle sizes to achieve the optimal cup of coffee. Consistency is the key. It is a common belief that the finer the grind the more flavor the coffee will have; however that is not true. There is more surface area of particles compared to the mass to be exposed to the hot water when the grind is finer. There are two extremes when it comes to extraction: over-extraction and under-extraction. (more…)