Five myths about caffeine

by | May 24, 2014 | Uncategorized

I saw this from the Washington Post and I thought it might be of some interest to fellow coffee drinkers: Chances are, you have some caffeine in your system right now; you might even be reading this article with a cup of coffee, a can of soda or a mug of tea in hand....

Using a French Press for Coffee from Calusa

by | May 21, 2014 | Coffee

Automatic coffeemakers may be quick and convenient, but nothing beats the French press for flavor intensity, as well as style. By allowing the coffee grounds to mingle with the water, it creates a stronger, thicker and more piquant cup of coffee, retaining essential...

Who or What does Calusa mean

by | May 19, 2014 | Coffee

The Calusa were a Native American people who lived on the coast and along the inner waterways of Florida’s southwest coast. Early Spanish and French sources referred to the tribe, its chief town and its chief as Calos, Calus, Caalus, and Carlos. Hernando de...

What is a cupper?

by | May 14, 2014 | Coffee

Coffee is similar to wine that they have a sommelier or wine steward, who is a trained and knowledgeable wine professional. In the coffee world a similar position is called a “cupper” and so I have included some information on what a cupper is and does The...

Cupping Coffee

by | Apr 30, 2014 | Coffee

One of the first steps we will be taking with our new roaster and is part of the ongoing process with all our roasts is to “cup”  the roasted coffee. Cupping is a standard procedure that involves deeply sniffing the coffee, then loudly slurping the coffee...

The Sound of Coffee Roasting

by | Apr 29, 2014 | Uncategorized

A word about Sound and how it relates to coffee roasting: Sound is a good indicator of bean temperature during roasting. There are two temperature thresholds called “cracks” that roasters listen for. At about 200–202 °C (392–396 °F), beans will emit a...