Sources
| We have the following varietals
and blends in house. |
Brazil Estate Fazenda “San Jose”
Brazil 2/3 SWP Decaffeinated
Colombian Supremo
Costa Rica SHB EP Tarrazu “Café Terruno”
Ethiopia Harrar OCFCU
Ethiopian Sidamo SCFCU FT Certified Organic
Guatemala Certified Organic “Finca El Retiro”
Java Estate “Kali Bendo”
Mexico UDEPOM Certified Organic
Papau New Guinea A Grade
Sumatra Mandheling DP Gr.1 Rona Bhatki
Premium Espresso Blend SWP Decaf
Four Beans House Blend
Windmill Blend
Buttons Blend
|
Roasts
Roasting is done with our Diedrich IR-7, capable
of roasting up to 15 lbs., with an automator and afterburner.
The roaster is awesome and I love using it. The automator
makes roasting a real pleasure and helps in keeping
profiles. The support system at Diedrich is top notch
and readily available to help out.
There are six general roast descriptions for coffee.
The different roasts are determined by timing. The
longer a coffee is roasted, the darker and less acidic
it becomes. Depending on the temperature, the type
and number of pounds of coffee roasted, and the equipment
used, roasting time is usually between 12 and 18 minutes.
Roasting
At present we roast on an as needed
basis to keep our beans as fresh as possible. I usually
try to roast something on Saturday mornings as it draws
lots of attention. We can roast to order from a cinnamon
roast to Italian roast. Our guarantee is that our beans
are freshly roasted and if you're not satisfied with
the taste we'll do it over or give you your money back.
If you desire a specific roast let the Roast Master
know and we'll be glad to oblige. We'll keep
doing it until we get it right!
Cuppings
We plan on setting a cupping schedule on Sunday afternoon.
We invite you to join us for the experience and taste.
Cuppings are fun and give you an opportunity to try
several different brews and blends. Due to our size
the number of participants will be limited. Call us
for more information on times and dates.
Grinding
Grinding your coffee beans is a very important step in making good coffee. The type of brewer you are using and you own taste dictate the best grind for your beans. Although we have the capability to grind at many levels, it usually comes down to 3. Coarse Grind: French Press. Medium Grind: Electric perk or Auto Drip. Fine Grind: Gold Mesh Filter (auto drip) or Espresso.
If you have a grinder at home then
only grind what you are going to use. We always recommend
only buying beans that you will use in the next 5 to
7 days to ensure their freshness.
Brewing
We will grind your beans for any type
of coffeemaker. Brewing strength, I feel, is a matter
of taste. If you like your coffees strong use a teaspoon
for each 6 oz. of water. That should jump start your
motor real good, otherwise experiment; taste and strength
are subjective and the way I like my morning coffee
is going to be different from your way.
Storing
The most direct and simple way to store
your coffee is to buy your coffee in small quantities
as needed, WHOLE BEAN , and store it in an airtight
canister (ceramic is best) or vacuum canister, in a
cool shady spot on the counter or in the cupboard.
Coffee should never be stored in the refrigerator or
freezer unless absolutely necessary. Coffee starts
loosing its freshness as soon as air hits it along
with light, moisture and heat. All our coffees are
shipped in bags with degassing valves, zip-lock, and
heat sealed.
So take care of those beans!!
About Swiss
Water Processing
SWISS WATER® Process 101
Lesson 1 – Bean Composition
A typical green bean is composed of:
Lesson 2 – Flavor-Charged
Water
A long time ago we took some high-grown
green coffee beans which were full of flavor...
... and immersed them in pure water
The water extracted both the coffee
flavor solids and the caffeine from the beans.
These beans were then discarded and
the caffeine was removed using a carbon filter, leaving
just the water, super-saturated with coffee solids.
Lesson 3: The Art of Chemical-Free
Decaffeination
Flavor-charged water is integral to
the SWISS WATER® Process,
which starts with top quality green beans and works
as follows.
First, the beans are cleaned and soaked
in water, partially saturated with coffee flavor solids,
in preparation for caffeine extraction.
Next, the beans are immersed in the
flavor-charged water. Initially the water is
caffeine-free, and as a result the caffeine diffuses
from the beans into the water. Since the concentration
of flavor components in the bean and in the water is
equal, only the caffeine is removed, leaving the flavor
intact. The
water then passes through a carbon filter that traps
the caffeine. The now caffeine-free, flavor-charged
water flows back to the beans to remove more caffeine. This
process continues for approximately 8 hours, until
the beans are 99.9% caffeine-free.
Following decaffeination, the trapped
caffeine is removed from the carbon filter. The
flavor-charged water is then recycled to the start
of the process for the next batch of beans.
A typical green bean, after decaffeination, is
composed of:
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