Frequently Asked Questions

What is specialty coffee?
Gourmet coffee or specialty coffee is coffee made from exceptional beans and grown in very specific climates and soil. These kinds of coffee have very distinct flavors, which can be attributed to the soils they grow on. The care that is given to the plant and the ways it is harvested and processed are factors that contribute to the highest quality green beans roasted by expert roasters. Beans that are processed while they are fresh give out a definite aroma. Truly fresh coffee is ground right before brewing. Being aromatic is a big part to coffee being called a specialty coffee.

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What is coffee?
Coffee is the seed of a cherry from a tree, which grows from sea level to

approximately 6,000 feet,
in a narrow subtropical belt around the world. Inside each coffee cherry usually are two coffee beans. If there is only one bean inside, it's called a peaberry. Because coffee cherries grow in a continuous cycle, you might see flowers, green fruit, and ripe fruit at the same time on a single tree. This requires the cherries to be picked by hand. It takes approximately 2,000 Arabica cherries to produce just one pound of roasted coffee. Since each cherry contains two beans, your one-pound of coffee is derived from 4,000 coffee beans.

Where is coffee grown ?
Coffee is grown in more than 50 countries world-wide with about 30 of those countries producing more than 5,000,000 tons of coffee each year (Americans consume more than ⅓ of the total coffee grown in the world.) All coffee is grown between the Tropic of Cancer and the Tropic of Capricorn, approximately 23 degrees north and south of the equator, where the climate is warm and humid, the necessary conditions for growing the sensitive coffee plant.

Brazil is by far the largest supplier of coffee today. Columbia is second with about ⅔s of Brazil's production. Hawaii is the only place in the USA where coffee is grown.

What are varietal coffees?
Pure, un-blended, single-origin coffees from a particular country or geographical region. The name of a varietal often includes the estate name. As with wine appellations, the varietal system suggests what kind of soil, climate and cultivation methods were used.

What is a single-origin coffee?
Unblended coffee from a single country, region, and crop.

What is a blend?
A mixture of two or more types of coffee beans, often containing beans grown in different countries. A good blend will yield a balance of contrasting qualities for a complex, flavorful result.

What is the difference between Arabica and Robusta coffees?
· Arabica coffee is a higher quality coffee. It is naturally lower in caffeine than Robusta and grows at elevations of 3000 to 6000 feet and above, where frost is rare. The Arabica tree is not as hardy as the Robusta, and a single Arabica tree typically yields only 1 - 1 ½ pounds of green coffee beans per season. Arabica coffee is generally mild with more flavor and aroma than Robusta coffee. Gourmet coffee companies purchase the highest grades of Arabica beans.
· Robusta coffee plants are more resistant to disease and drought than the Arabica and are grown from sea
level up to 2000 feet. Robusta trees yield twice as many beans per tree per season, but produce a coffee
that is of lower quality. Robusta coffee has a stronger taste than Arabica coffee, but lacks the fine aroma
and flavor that characterizes Arabica coffee. Robusta coffee has a higher caffeine content than Arabica
coffee. Most Robusta beans are blended with Arabica coffees and used by large commercial coffee
companies for canned and instant coffees.

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How are coffee beans processed?
Once the coffee cherries are picked, they are transported for processing. The fruit is then removed from the seed by one of two methods. The natural or dry process, where the cherries are dried in the sun or in dryers, and the fruit is then separated from the bean by processing them through a mechanical husker. Or, by a superior soaking method know as the wet process, which produces beans, which are referred to as washed coffees. The green beans are then dried, sized, sorted, graded, and selected, usually by hand. The beans are the bagged and are ready for shipment to local roasters around the world. Few products we use require so much in terms of human effort.

Where did coffee come from?
According to the Legend of the Dancing Goats, coffee was first discovered in what is now called Ethiopia. The area's remote highlands were home to a goatherd named Kaldi. One day, he noticed his goats dancing and prancing after eating the small, red fruit of a nearby shrub. Not wishing to be left out of the fun, Kaldi ate the coffee cherries and soon he was dancing with his goats! Sometime later, a neighborhood monk came upon this unique group composed of goat herder and goats dancing about with unabashed glee. Coming to the same conclusion as the goat herder, the monk decided to bring back some of the berries to the monastery. Being more scientifically minded then Kaldi or his goats, he conducted various experiments on the berry before trying it out himself. Trying various preparation methods, he particularly enjoyed one combination where he would boil the roasted berries, leaving behind a steaming brew. After a few sips, the monk found that he could now pray long into the night without getting drowsy. So he spread the word about this wonderful drink across Ethiopia, and across the world.

Espresso is

· an unique method of brewing in which hot water is forced under pressure through tightly packed coffee, one or two servings at a time.

· a roast of coffee; darker brown than the traditional American roast but not extremely dark.

· an extra fine grind of coffee.

What are the differences in caffeine content of coffee, tea, and hot chocolate?

CAFFEINE CONTENT 6 oz. serving
Espresso (2 oz.)		90 mg.
Drip Coffee		80 mg.
Black Tea		40 mg.
Oolong Tea		25 mg.
Green Tea		15 mg.
White Tea		15 mg.
Cocoa		4 mg.
Decaffeinated Tea		less than 4 mg.
Herbal Tea		0 mg.
= 10 mg. caffeine

How coffee is decaffeinated?
Caffeine is a naturally occurring chemical element in coffee beans. There are three different processes utilized to decaffeinate coffee. These process are; a water process, a chemical process, or a gas process. Most gourmet coffees are water processed, while lower grade commercial coffees are mostly chemically processed. Water plays a key role in both the water and chemical decaffeination processes.

How should I store coffee?
· Moisture, air heat, and direct sunlight are the enemies of Coffee

· Buy coffee, whole bean, in small quantities as needed
· Store in an airtight canister (ceramic is best) in a cool, shady spot (in a cupboard or on the counter)
· Do not put your coffee in the refrigerator – it is not cold enough to keep coffee fresh; coffee will deodorize and dehumidify the refrigerator, especially if it is ground (just like baking soda)
· Freezing is an option if quantity can’t be used within 10 days to 2 weeks; store coffee in the original packaging, inside a Zip-lock freezer bag; draw out the air; put inside a grocery bag to keep the light out (can withdraw coffee in the proper quantity as needed; let it thaw before grinding – coffee should be frozen and thawed once
· Storing coffee at room temperature in a airtight canister works well for coffee that will be used with 1-2 week

· Coarse grind – very distinct particles of coffee (like heavy-grained kosher salt); used for French press, Toddy Makers (cold brew method), vacuum coffee maker, percolator.
· Medium grind – gritty, like coarse sand; used for auto drip makers (with flat bottom filters)
· Fine grind – smooth to the touch, a little finer than granular sugar of table salt; used for drip makers (cone shaped filters, stove top espresso pots).
· Extra fine grind – finer than sugar, but not quite powdered; grains should still be discernable to the touch; used for espresso machines).
· Turkish grind – powdered, like flour; used for Turkish style coffee.

How do I use a French Press?

· Remove lid and plunger/filter assembly from pot
· Boil the water before grinding the beans (slows it to cool to the correct temperature, 190-205^OF,
and prevent scalding the coffee).
· Grind coffee medium to coarse grind (grind must be large enough so that mesh filter works);
   use 1-2 tablespoons of coarsely ground per 8-12 ounces of water.
· Slowly pour very hot water over he ground coffee, filling to the desired level; most of the coffee
   will float; gently stir the water so grinds sink.
· Replace the lid and plunger/filter, keeping the filter at the top (screen should be up against the
   bottom of the lid); place the lid on the press (don’t press down yet).
· Let coffee and water steep together for 3-5 minutes (longer they steep, the stronger the coffee).
· Hold lid with one hand, and using slow steady, pressure depress the plunger keeping the rod
   upright (tilting rod or pressing too quickly may let grounds escape from beneath the filter or overflow the pot).
· Allow sediment to settle 30 seconds before pouring.
· Turn lid to open the pour spout and pour a cup (do not remove the lid for serving).

What is flavor?
The overall perception of the coffee in your mouth. Acidity, aroma and body are components of flavor. It is the balance and homogenization of these senses that create your overall perception of flavor.

What is acidity?
The sharp lively quality characteristic of high-grown coffee, tasted mainly at the tip of the tongue. The brisk, snappy quality that makes coffee refreshing. It is NOT the same as bitter or sour and has nothing to do with pH factors. Coffees are low in acidity, between 5 and 6 on the pH scale.

What is aroma?
The fragrance of brewed coffee, which can be characterized as “floral,” “winey,” “smoky,” et al. Aroma is generally more a function of the roast than the bean. A lighter roast will have a lighter coffee aroma, a very dark roast will smell like smoke and charcoal.

What is body?
How heavy a coffee feels in your mouth — the sense of richness, heaviness, or thickness. Body is the result of the amount of sediment or oil present in the coffee. It is described as light, medium, full, or very full; and will vary depending on the origin of the coffee and the brewing method. Coffees with a heavier body have more complexity of flavor. Body is a counterpoint to acidity: The same bean or cup of coffee won’t have both a lot of acidity and a lot of body. To evaluate the body, sip the coffee and let it rest on the tongue before swallowing.

What is the finish?
The taste of brewed coffee vapors released after swallowing; aftertastes can be chocolatey, burnt, spicy, tangy, etc. Some coffees transform from first impression on the palate to finish; others stand pat.

Light Cinnamon Roast	The lightest roast for coffee. Beans are a pale cinnamon brown and dry with no oil on the surface of the bean. The flavors of the coffee are barely developed, and the brew has a bready, baked taste (also sometimes known as a ‘pale roast’).
Cinnamon Roast	The color is pale orangey-brown and dry with no oil on the surface of the bean. The flavor is a bit more polished than a light cinnamon, slightly grainy in taste.
New England Roast	Beans are very lightly roasted. It's a little darker than the cinnamon roast, but without the grainy flavor. New England roast has some sour tones to it.
American Roast	Also known as "Medium Roast." Not as dark as any of the European roasts. The color of American roast is a medium brown with no oily patches on the beans. It delivers a light tasting cup of coffee with no sour notes, but less coffee flavor than slightly darker roasts. It’s considered an optimal roast for coffees that are brewed from a single type of coffee bean because it lets the flavor of the bean come through without imposing the flavors of the roasting method.
Viennese Roast	Roasted a little longer than regular American roast. A deep, rich brown roast with slight patches of oil on the bean surface. This roast is rich and full-bodied, and is generally considered to be the point where the flavor of the roasting process begins to eclipse the unique flavors of the coffee’s origin. For many, this is the darkest roast that should be used for making espresso.
City Roast	Darker than the standard American roast; At this roast, the coffee beans are a medium brown with darker brown marbling or cracking lines showing distinctly. The flavor is rich and full-bodied, with the individual flavor of the coffee variety still very much in evidence. Some roasters make this as dark as French Roast.
Full City Roast	Slightly darker than City roast, the Full City is a uniform brown, with a strong coffee aroma and no burnt or caramelized flavor to the coffee.
Continental Roast	Slightly lighter than French Roast.
French Roast	Also known as "Dark Roast." Indicates that the bean was roasted for a long time at a high enough temperature to bring the natural oil of the coffee to the surface. French Roast beans are often used to make espresso. French roast coffee has a sharp, bright flavor to it with a light acidic overtone. Most French Roast coffees will have more in common flavor-wise with other French Roast coffees than they do with lighter roasts of the same type of coffee bean.
Italian Roast	Also known as "Heavy Roast," this is the darkest roast, with beans roasted to a very dark brown. Also used for espresso. Italian roast beans are fully caramelized, black in color and very oily. They can make very burnt tasting coffee, depending on how fast they reached the dark roast stage and how well controlled the process was. It is the roast most favored on the Southern Italian peninsula.
Spanish Roast	Very dark brown, nearly black and very shiny, charcoal tones dominate, flat.

What is fair trade coffee?

Fair Trade empowers farmers and farm workers to lift themselves out of poverty by developing the business skills necessary to compete in the global marketplace. By guaranteeing minimum floor prices and social premiums, Fair Trade enables producers to invest in their farms and communities and protect the environment. Fair Trade principles include:
· Fair prices: democratically organized farmer groups receive a guaranteed minimum floor price and an additional premium for certified organic products.
· Fair labor conditions: workers on Fair Trade farms enjoy freedom of association, safe working conditions, and living wages; forced child labor is strictly prohibited.
· Direct trade: importers purchase from Fair Trade producer groups as directly as possible, eliminating unnecessary middlemen and empowering farmers to strengthen their organizations and become competitive players in the global economy.
· Community development: Fair Trade farmers and farm workers invest Fair Trade premiums in social and business development projects like health care, new schools, quality improvement trainings, and organic certification.
· Environmental sustainability: The Fair Trade certification system strictly prohibits the use of genetically modified organisms (GMOs), promotes integrated farm management systems that improve soil fertility, and limits the use of harmful agrochemicals in favor of environmentally sustainable farming methods that protect farmers' health and preserve valuable ecosystems for future generations.

What is shade-grown coffee?

Coffee bushes that grow under a canopy of taller trees and other foliage. Coffee grown in the shade takes longer to ripen. Shade-grown coffee helps keep rainforests and their astonishing biodiversity intact. In order to produce faster, higher yields, more manageable and easier to harvest crops and prevent the spread of coffee leaf rust, many big coffee producers have begun to grow coffee under sunnier conditions. Reasons to buy shade-grown coffee:

· As the coffee beans mature more slowly in the shade, natural sugars increase and enhance the flavor of the coffee.
· Next to tobacco, coffee is sprayed with more chemicals than any other product consumed by humans. Shade grown coffee is most often organically grown, free of chemical use.
· Shade grown coffee requires little or no chemical fertilizers, pesticides or herbicides.
·The shade trees filter carbon dioxide which causes global warming, and aid in soil moisture retention which minimizes erosion.
· Provides a habitat for birds, bats, and insects that devour the pests that prey on coffee plants. As many as 150 species of birds have been identified on shade coffee farms.
· Coffee plantations which are chemically dependent suffer from soil depletion and increased erosion. Rainforest is stripped to provide fresh growing ground. Shade coffee farms are, for the most part, organic and sustainable.

Coffee by-products can be used in the garden as follows:

· Sprinkle used grounds around plants before rain or watering, for slow-release nitrogen.
· Add to compost piles to increase nitrogen balance. Coffee filters and tea bags break down rapidly during composting.
· Dilute with water for a gentle, fast-acting liquid fertilizer. Use about a half-pound can of wet grounds in a five-gallon bucket of water; let sit outdoors to achieve ambient temperature.
· Mix into soil for houseplants or new vegetable beds.
· Encircle the base of the plant with a coffee and eggshell barrier to repel pests.