Idle Tea Chai Concentrate Relaunch: Now Organic, Vegan & Gluten-Free

Fratello Coffee Roasters is overjoyed to announce the Idle Tea Chai Concentrate relaunch of our beloved family recipe.  Now 100% organic, Vegan, Gluten-Free and now in an eco-friendly Tetra Packaging format. After addressing our packaging challenges and refining our recipe, we're back with a cleaner, more authentic flavor profile that aligns with our commitment to quality and sustainability.  We are also happy to have this available on our online store HERE.

Idle Tea Chai Concentrate

 

Idle Tea Chai: A Legacy of Warmth and Tradition

The allure of a Spiced Chai latte is timeless, especially as the temperatures dip, enveloping us in the comforting embrace of cardamom, ginger, peppercorn, and cinnamon. Originating from the heart of India, masala chai has been a cherished beverage for millennia. While the contemporary recipe has evolved, the essence remains unchanged: black tea, a medley of warm spices, and a touch of sweetness.

Elevating the Idle Chai Experience

We've listened to our customers and have taken steps to elevate the Idle Chai experience. Our new and improved blend is:

Spiced Chai Latte

What Sets Idle Chai Apart?

Our Idle Tea Spiced Chai Mix is a tribute to our age-old recipe. Crafted with all-natural ingredients like black tea, whole spices, cane sugar, and lemon juice, our concentrate delivers a smooth, cardamom-forward taste for a truly authentic chai experience. Indulge in generations of cultural tradition established in the Karakorum region of northern Pakistan.

This blend isn't new to Fratello. In fact, it's based on the same recipe we crafted in the early 2000s, evolving from Flavors of Eden to Valleta Flavors, and now finding its home under the Idle Tea brand. While the essence remains unchanged, our packaging has undergone a transformation, now presented in an eco-friendly recyclable bottle.

Spiced Chai Tea mix

Crafting the Perfect Chai Latte with Idle Chai

Creating the quintessential chai latte is a breeze with our blend. Mix 1 part Idle Tea Spiced Chai with 2 parts milk or a non-dairy alternative (adjust to preferred taste). Heat until it reaches 140°F and garnish with a sprinkle of cinnamon or nutmeg. This ratio is equally delightful when served cold over ice.

Variations to Spice Up Your Chai Experience

Seasonal offering

 

A Note of Gratitude

We're profoundly grateful to our loyal customers for their patience and unwavering support during our brief hiatus. Your enthusiasm has fueled our journey, and we're excited to share this renewed chai experience with you.

Join us in celebrating the return of Idle Chai, a testament to Fratello Coffee Roasters' dedication to quality, tradition, and innovation.

Coping With University Burnout : Strategies for Achieving Balance

Being a university student can be an exciting and transformative time in your life. However, the pressures of academic responsibilities, part-time work, and personal commitments can quickly lead to burnout. Just like parents, university students face their own unique challenges that can take a toll on their mental and physical well-being. This blog will provide practical strategies for coping with university burnout and strategies to help focus on maintaining a healthy work/life balance and leveraging the benefits of coffee to stay alert and productive.

University Student

Understanding University Burnout

University burnout is a state of physical and emotional exhaustion resulting from prolonged periods of high stress and overwhelming demands. It can manifest in various ways, such as feeling drained, experiencing a lack of motivation, and having difficulty concentrating on academic tasks. Here are some common contributing factors to university burnout:

The Importance of Work/Life Balance

Maintaining a healthy work/life balance is crucial for managing university burnout effectively. It involves allocating time and energy not only to academic pursuits but also to activities that promote relaxation, social connections, and personal growth. Here are some practical ways to achieve work/life balance:

Student drinking coffee

The Role of Coffee in Coping with University Burnout

Coffee can be a valuable tool for university students to stay alert, focused, and manage burnout effectively. However, it's essential to use it mindfully and in moderation. Here are some ways coffee can be helpful:

Fratello Coffee offers a variety of coffee brewing gear which can be used on the go, in school or at your home.  A common coffee brewer to bring in your backpack would be AEROPRRESS coffee maker. 

AeroPress Coffee

Practical Strategies to Cope with University Burnout

University burnout is a common challenge that many students face, but it can be managed effectively through practical strategies and a balanced approach to life. By prioritizing self-care, setting boundaries, and leveraging the benefits of coffee in moderation, students can navigate their academic journey with increased focus, productivity, and well-being. Remember, you are not alone in this journey, and seeking support from friends, family, or university resources can make a significant difference in coping with university burnout. Embrace the journey, stay mindful, and take it one step at a time. You've got this!

The Journey of Coffee: Harvesting, Drying and Wet Milling Coffee

Coffee, the magical brew that kick-starts our day and keeps us going during those long work hours, has a fascinating journey before it reaches our cups. The journey of coffee: Harvesting, drying and wet milling coffee involves several hundred different people.  It begins at the farms with the harvesting of coffee cherries, followed by the drying process, and finally, the wet milling of these beans. Each of these stages plays a crucial role in shaping the flavor and quality of the coffee we love and cherish.  Read below to begin to understand why Fratello Coffee Roasters takes so much pride in working directly with coffee producers who are as passionate about growing coffee, as we are roasting it.

coffee picker

Coffee Harvesting: A Closer Look

The harvesting of coffee cherries is the first step in the journey of your coffee from the farm to your cup. This process is much more complex and labor-intensive than it might seem, especially when it comes to high-quality Arabica coffee.

Arabica coffee plants are typically grown in high-altitude regions with a cool climate and rich soil. These conditions are ideal for producing coffee with a wide range of flavors. However, they also mean that the coffee cherries do not all ripen at the same time. In fact, on a single Arabica coffee plant, cherries can be at different stages of ripeness. This poses a unique challenge during the harvesting process.

high altitude coffee farm

To ensure the highest quality, Arabica coffee is often hand-picked. This method allows the pickers to select only the cherries that are at the peak of ripeness. Unripe cherries are left on the plant to ripen and are picked during subsequent rounds of harvesting. This selective picking process is labor-intensive and time-consuming, but it is crucial for maintaining the quality of the coffee.

In a single harvest season, a coffee plant can be picked several times. Each round of picking usually takes place every 10 days to two weeks, which is the time it takes for new cherries to ripen. This means that during a harvest season, which can last several months, a coffee plant might be picked over ten times.

The reason for this meticulous, labor-intensive process is simple: flavor. Coffee cherries that are picked at the peak of ripeness have the perfect balance of acids and sugars, which translates into the complex flavors and aromas that are characteristic of high-quality Arabica coffee. Unripe or overripe cherries can have a negative impact on the flavor, which is why they are carefully avoided during the selective picking process.

ripe coffee cherries

Drying Green Coffee Beans

Once the coffee cherries are harvested, they are then dried to reduce their moisture content. This is a crucial step, as the right moisture level is necessary to prevent the beans from spoiling and to prepare them for storage and shipping. There are several methods of drying coffee cherries, including:

Each of these methods has its own impact on the final flavor of the coffee. For a more detailed explanation of these drying methods, check out our previous post on coffee drying methods.

drying coffee beans

Wet Milling Green Coffee Beans

After the coffee cherries are harvested and dried, they undergo the wet milling process, also known as the washed process. This is a meticulous and intricate process that plays a crucial role in determining the final quality and flavor of the coffee.

The wet milling process begins with the immersion of the dried cherries in water. Water is not just used for the sake of hydration; it serves a dual purpose. First, it helps in loosening the pulp or the outer skin of the cherries. Second, it acts as a preliminary quality control step. The ripe and high-quality cherries sink in water while the underripe or defective ones float and are removed.

wet mill

Once the cherries are soaked, they are passed through a depulping machine. This machine is designed to strip off the outer skin and pulp from the cherries, revealing the coffee beans which are still encased in a layer of mucilage. The mucilage, also known as honey, is a sticky, sugary layer that needs to be removed before the beans can be dried.

The removal of mucilage is a delicate process that involves fermentation. The depulped beans are transferred to fermentation tanks, where they are left to ferment in water. The fermentation process can take anywhere from 24 to 48 hours, depending on the climate and altitude. During this time, naturally occurring microbes break down the mucilage, making it easier to wash off.

wet mill

It's worth noting that the fermentation process needs to be carefully monitored. If the beans are left to ferment for too long, they can acquire a sour taste. On the other hand, if the fermentation is too short, not all the mucilage will be removed, which can also affect the flavor of the coffee.

After the fermentation process, the beans are thoroughly washed to remove the remaining mucilage. This is usually done in washing channels, where the beans are agitated with rakes. The clean, washed beans are then separated from the water by using a series of screens.

The beans are then dried again to bring down the moisture content to a level suitable for roasting. This can be done either in the sun or using mechanical dryers. The drying process can take several days and the beans need to be regularly turned to ensure even drying.

drying coffee beans

The wet milling process contributes to the clean, bright flavors that are characteristic of high-quality, washed coffees. It's a labor-intensive process that requires a lot of skill and knowledge, but the result is a coffee that is often considered superior in terms of its clarity and flavor profile.

Conclusion

The journey of coffee from the farm to your cup is a complex and fascinating one. Each stage of harvesting, drying, and wet milling plays a crucial role in creating the flavors and aromas that we associate with our beloved brew. So, the next time you sip your coffee, take a moment to appreciate the journey it has taken to reach you.

The Rise of Home Coffee Brewing: Essential Tools for Making Great Coffee

In recent years, the world has seen a significant rise in home coffee brewing. More and more coffee lovers are taking their passion for a good cup of joe into their own hands, literally. There are some essential tools for making great coffee at home.  With the right tools and a bit of knowledge, anyone can create a coffee experience at home that rivals their favorite cafe. At Fratello Coffee, we offer a range of brewing gear that can help you on this journey.

Hario V60 pour over

The Art of Coffee Making at Home

Home brewing is not just about making coffee. It's about the joy of learning, experimenting, and mastering a craft. It's about the satisfaction of knowing that you've created something delicious with your own hands. And most importantly, it's about the love of coffee.

Remember, the key to a great cup of coffee is not just the beans, but also the love and care you put into brewing it.  So why not join the home brewing revolution? Explore our range of brewing gear today and start your journey towards coffee perfection.

Coffee at home

Essential Tools for Home Brewing

  1. Aeropress

The Aeropress is a popular coffee brewing method known for its versatility and ease of use. It's a favorite among both beginners and professional baristas due to its forgiving nature and consistency in making great coffee. It's also perfect for camping and travel. The Aeropress uses a rapid, total immersion brewing process to make smooth, full-flavored coffee without bitterness and with very low acidity.

  1. Chemex

One of our most popular items is the Chemex® Three Cup Classic. This elegant coffee maker, designed in 1941, has stood the test of time. Its non-porous, heat-resistant glass construction, combined with scientifically designed filters, produces coffee with clarity and complexity. The Chemex® is not just a coffee maker, but a piece of art that adds a touch of sophistication to any kitchen.

Chemex coffee maker

  1. Hario V60 Pour Over

The Hario V60 is a cone-shaped pour-over coffee maker that allows you to brew clean, flavorful, and complex coffee. The name V60 comes from the dripper's design: the cone is angled at 60 degrees which allows water to flow towards the center, extending the amount of time the water is in contact with the coffee grounds.

  1. Hario Kettle

The Hario Kettle is known for its functionality and beautiful design. Its slim spout allows for precise pour-over brewing. The flat bottom allows for gas or electric heating and its stainless steel body provides durability.

Hario Kettle

  1. Syphon Brewer

The Syphon Brewer, also known as a vacuum pot, provides a brewing experience like no other. It uses a heat source to create pressure and generate a vacuum to brew coffee. This method is known for producing a clean, delicious cup of coffee.

  1. Brew Tea Infuser

A Brew Tea Infuser is a simple and effective way to brew loose leaf tea. It allows the tea leaves to expand and release their full flavor. It's reusable, easy to clean, and perfect for brewing a single cup or a whole pot.

  1. Porlex Grinder

The Porlex Grinder is a compact, portable hand grinder known for its durability and consistency. It's perfect for those who want freshly ground coffee on the go. Its ceramic burrs provide a precise grind, and its stainless steel body makes it a sturdy travel companion.

  1. Hario Ceramic Octo Coffee Mill

The Hario Ceramic Octo Coffee Mill is a hand grinder that combines style, functionality, and precision. Its ceramic burrs provide a consistent grind, and its wooden body gives it a classic look. It's perfect for those who appreciate theart of hand-grinding their coffee beans.

Syphon coffee maker

The Science Behind Brewing the Best Coffee at Home

Understanding the science behind brewing can enhance your coffee experience. Let's delve into the fascinating world of coffee brewing science.  We go much deeper into the details about dialing in your coffee recipes in an older post HERE.

The Role of Water

Water plays a crucial role in the brewing process. It's the solvent that extracts the flavors from the coffee grounds. The temperature of the water can significantly affect the taste of your coffee. Too hot, and you risk over-extraction, leading to a bitter taste. Too cold, and you may under-extract, resulting in a weak, underwhelming brew. The optimal temperature range is between 195 to 205 degrees Fahrenheit. 

The Importance of Grind Size

The size of your coffee grind also plays a significant role in the taste of your coffee. A finer grind will result in a stronger, more robust flavor, while a coarser grind will produce a lighter, more delicate taste. The grind size also affects the brewing time. A finer grind requires less brewing time than a coarser grind.

The Art of Extraction

Extraction is the process of dissolving the desirable flavors from the coffee grounds into the water. The goal is to achieve a balanced extraction, where the right amount of flavors are extracted to create a well-rounded and flavorful cup of coffee. Over-extraction can result in a bitter taste, while under-extraction can lead to a sour, acidic taste.

Aeropress Coffee Maker

The Joy of Experimentation

One of the joys of home brewing is the ability to experiment with different brewing methods, grind sizes, and brewing times to find your perfect cup of coffee. Don't be afraid to try different techniques and tweak the variables to suit your taste. Remember, the best cup of coffee is the one that tastes best to you.

The Community of Home Brewers

Joining the home brewing revolution means becoming part of a vibrant and passionate community of coffee lovers. There are numerous online forums, social media groups, and local meetups where you can share your experiences, learn from others, and even participate in home brewing competitions. It's a great way to connect with like-minded individuals and deepen your appreciation for the art of coffee brewing.

Conclusion

Home brewing is a rewarding and fulfilling hobby that can transform your daily coffee routine into a meaningful ritual. With the right tools and a bit of knowledge, you can create a coffee experience at home that rivals your favorite cafe. So why wait? Start your home brewing journey today and discover the joy of making your own perfect cup of coffee. Happy brewing!

Dry Milling Green Coffee and Its Significance on Quality

As coffee connoisseurs and enthusiasts, we understand the value of sourcing premium beans, acknowledging the farm's cultivation conditions, and appreciating the initial stages of processing. However, the significance of dry milling green coffee is an often overlooked yet crucial part of the coffee supply chain.  This stage, known as dry milling in green coffee production, significantly influences the final quality of our beans. Let's embark on a journey to explore this less charted territory to better understand its significance on quality.

Understanding Dry Milling in the Coffee Industry

Dry milling is a pivotal stage in the coffee processing chain that takes place after coffee producers have picked and dried their coffee using several unique processing techniques.  At this stage, the parchment coffee (coffee beans still encased in a protective husk) undergoes hulling, grading, and sorting before export.

This process typically takes place in a facility separate from the coffee farm, known as a dry mill. It's an essential step that bridges the gap between the coffee farms and the roasters, ensuring that only the highest quality beans make it through. The dry mill is where the final touches are put on the coffee beans before exporting to coffee roasters all of the world, refining them into the product that will eventually be roasted, ground, and brewed.

Density sorting machines

By understanding the importance of dry milling in the coffee industry, we can better appreciate the journey that each coffee bean takes from the farm to our cup, and the many steps along the way that contribute to the final quality and flavor of our coffee.

Dry Milling's Impact on Our Roasting

As coffee roasters, the quality of our final product significantly depends on the dry milling process.

Green coffee defect chart

 

The Indispensable Role of Dry Milling in the Coffee Supply Chain

Dry milling might seem like a routine, mechanized process, but it's much more than that. It's the last opportunity to ensure only the best beans make it to our roastery.

Removing Defects: The Human Touch and Advanced Technology in Dry Milling

Even with the best harvesting and wet milling practices, defective beans can sometimes make it through to the dry milling stage. These defects can include beans that are too small, cracked, or discolored, among other defects and issues.

One of the most traditional methods for removing these defective beans is manual sorting. In many dry mills, workers stand by a conveyor belt, meticulously inspecting the beans as they pass by. These skilled workers can quickly identify and remove defective beans, ensuring that only the highest quality beans make it to the roasting stage.

Optical sorting machine

However, manual sorting is not the only method used in modern dry mills. Advances in technology have led to the development of automated sorting machines that can quickly and accurately identify and remove defective beans. These machines use a variety of methods, including color sorting technology, which uses cameras and optical sensors to detect discolored or otherwise defective beans.

These technologies, combined with the skilled eye of a human sorter, ensure that only the highest quality, defect-free beans make it to the roasting stage. This rigorous defect removal process is a testament to the importance of dry milling in the production of high-quality coffee.

Another technology used is size grading machines, which separate beans based on their size. This is important because smaller beans can roast faster than larger ones, leading to an uneven roast if not properly sorted.

Density sorting machines

Ensuring Uniformity: The Role of Oliver Gravity Separators in Dry Milling

Uniformity in coffee beans is a critical factor in achieving a consistent and high-quality roast. This uniformity is achieved through grading the beans based on their size and density, a process that takes place during dry milling.

One of the machines commonly used in this process is the Oliver Gravity Separator. This machine separates coffee beans based on their density, a property that is directly related to the quality and flavor potential of the beans.

The Oliver Gravity Separator works by creating a fluidized bed of coffee beans. The denser beans sink to the bottom of this bed, while the less dense beans rise to the top. This separation allows for the removal of less dense, potentially lower-quality beans, ensuring that only the best beans make it to the roasting stage.

The importance of this process cannot be overstated. Beans of different densities roast at different rates. If a batch of coffee includes beans of varying densities, the result can be an uneven roast, with some beans over-roasted and others under-roasted. This inconsistency can lead to a final product with a mix of flavors, detracting from the overall quality of the coffee. By ensuring uniformity in bean density, we can achieve a more consistent roast and, therefore, a more consistent flavor profile.

green coffee screens

The Role of Screen Size in Dry Milling

Screen size is another crucial aspect of the dry milling process.  Evan after all of the above work, the coffee beans are passed over a series of screens with different sized holes. These screens effectively sort the beans based on their size, a process known as screen sizing. Screen sizing is important for several reasons:

green coffee hand sorting

Incorporating screen sizing into the dry milling process is another way we ensure the quality and consistency of our coffee. By paying attention to every detail, from the size and density of the beans to the removal of defects, we can deliver the ultimate coffee experience to our customers.

Dry Milling - The Unsung Hero of Coffee Production

The dry mill might be the unsung hero in the coffee supply chain. It plays a vital role in maintaining quality and consistency in every cup of coffee. As coffee roasters, understanding and recognizing the value of this step ensures we can source the best beans, roast them to perfection, and deliver the ultimate coffee experience to our customers. By shedding light on the importance of dry milling, we hope to elevate the appreciation for this critical stage in coffee production.

Loose Leaf Tea or Tea Bags: A Comprehensive Guide for Cafés

The café culture is a vibrant tapestry of aromas, flavors, and experiences - with tea steadily claiming its rightful place in the weave.  For many cafe owners, the questions is, should they use Loose Leaf Tea or Tea Bags?  

At Fratello Coffee Roasters, we recognize this evolving dynamic and aim to cater to the growing demographic of tea enthusiasts.  As purveyors of both loose leaf tea and tea bags, we delve into their distinctive qualities, preparation styles, costs, and environmental impacts. We're not just offering beverages; we're brewing experiences for café owners and tea aficionados alike.

Loose leaf tea brewing

Brewing Narratives with Loose Leaf Tea

The tea journey at Fratello Coffee Roasters is about relishing in the uniqueness of each variety, from the sourcing of our Idle Tea, to your cup.

  1. Theatre and Care: Every cup of tea served is a chance for a performance – the measurement, the steeping, the presentation – designed to engage and captivate. This attention to detail underscores your dedication to creating unique, memorable experiences for each customer.  Show your tea clients that you care about their beverages, just as much as you care about coffee beverages.  Utilizing a BrewT or other unique tea infuser is easy to implement. 
  2. Superior Quality and Freshness: The unblended, unflavored characteristics of our teas like the Idle Cream of Assam – a top-tier Organic black tea from the Satrupa Estate in India – testify to the superior quality of loose leaf tea. Every sip is a flavor fest, with smooth orange blossom honey notes infused with a hint of spice.
  3. Variety and Customization: Our offerings showcase the global tea culture. Each type reflects a region's unique palate, like the Idle Earl Grey Cream. Its blend of lemon and orange with floral lavender notes creates a tea symphony that's as diverse as our customer base.
  4. Enhanced Health Benefits: Our loose leaf teas, packed with beneficial compounds and antioxidants, are perfect for those seeking a healthful brew. They release a treasure trove of essential oils and flavors during steeping – a testament to their intact nature.
  5. Sustainability: We're not just contributing to the reduction of single-use tea bag waste, but also empowering our customers to make environmentally conscious choices.

loose leaf tea

The Benefits of using Tea Bags

  1. Convenience: Tea bags, with their quick and easy preparation, are a practical choice for busy cafés and on-the-go customers.
  2. Portability: Their portable nature makes it possible for customers to carry and enjoy their favorite tea anywhere.
  3. Consistency: Standardized tea bag formulations ensure that each cup of tea brewed offers a relatively predictable taste.
  4. Cost-Effectiveness: Typically, tea bags are more budget-friendly than loose leaf tea. Their mass production and minimal packaging make them an economical choice for cafés on a budget.

However, the cost-effectiveness of tea choices in cafés can vary, depending on the specific brand, quality, and sourcing of both loose leaf tea and tea bags. For example, premium tea bag options are now available that contain high-quality tea, though at a higher price tag.

Jasmine loose leaf tea

Navigating Challenges: Integrating Loose Leaf Tea into Your Café's Menu

While the shift from tea bags to loose leaf tea may seem daunting, addressing potential concerns head-on can turn these challenges into opportunities. Let's explore these facets and discover practical solutions:

  1. Time and Efficiency: The Art of Patience

Delighting customers with the exceptional flavor of loose leaf tea may require a few extra minutes of brewing time. But isn't this part of the charm? This period allows anticipation to build and culminates in a superior tea experience. As for efficiency, consider streamlining the brewing process. Efficient steeping methods and pre-portioning loose leaf tea could significantly speed up preparation.

  1. Training and Skill Requirements: The Learning Curve

Certainly, loose leaf tea comes with its learning curve. But think of it as an investment in enhancing your café's reputation for quality. Providing comprehensive training programs and practical resources such as training manuals can help your staff become confident loose leaf tea experts.

Tea measurement

  1. Cost Considerations: Quality vs. Quantity

The cost equation of loose leaf tea isn't as simple as it might first appear. Although premium loose leaf teas come with a higher price tag, they also offer the potential for increased revenue. By offering a range of loose leaf options, including some more affordable yet high-quality choices, cafés can cater to a broader customer base.

  1. Storage and Shelf Life: Keeping it Fresh

Storing loose leaf tea may require more thought than tossing a box of tea bags into the cupboard, but the rewards are worth it. Proper storage techniques can preserve freshness and flavor, and the use of airtight containers, along with temperature and light control, can extend the shelf life of your teas.

  1. Customer Preferences: Catering to Curiosity

Understanding and catering to customer preferences are essential. Collecting customer feedback and conducting surveys can reveal a surprising demand for loose leaf tea. Introducing loose leaf tea gradually, alongside familiar tea bag options, can provide customers an opportunity to develop a taste for this high-quality tea experience.

  1. Equipment and Infrastructure: The Right Tools

While the right brewing equipment is necessary, you don't have to break the bank. Collaborating with tea suppliers can help you find suitable equipment options within your café's budget. Moreover, the improved tea quality and customer satisfaction resulting from the investment can certainly pay off in the long run.

  1. Waste Management: Going Green

Loose leaf tea is not just an upgrade in quality; it's also an eco-friendly option. Educating staff and customers about composting used tea leaves can be a part of your café's green initiative. Partnering with local composting facilities or implementing in-house composting can transform your tea waste management into an eco-conscious practice.

Idle tea

Conclusion

The decision between loose leaf tea and tea bags is multi-faceted, influenced by factors like personal preference, desired tea experience, cost considerations, and commitment to sustainability. At Fratello Coffee Roasters, we're dedicated to facilitating these choices – offering a range of Idle Tea options, sharing our brewing expertise, and always ready to overcome any challenges that arise. We believe that every tea leaf has a story to tell, and we're here to help you discover them, one brew at a time.

By incorporating brand-specific stories, the unique characteristics of your teas, and your commitment to the customer experience and sustainability, the content will be more engaging for your readers. Plus, it helps to establish Fratello Coffee Roasters and Idle Tea as knowledgeable, caring, and customer-focused brands.

Bolivian Buena Vista: A Journey of Quality and Sustainability

Embark on a journey to the heart of Bolivia and discover a journey of quality and sustainability, and learn more about why we love with our Bolivian Buena Vista coffee offering. This narrative takes you through the intricate processes of coffee production, from the nurturing of coffee plants to the meticulous processing of coffee beans. It's a story of dedication, hard work, and a deep commitment to quality and sustainability, a story that brings to life the rich flavors and aromas of Bolivian coffee.  Try it for yourself now. 

Bolivian Coffee Farm

The Sol De La Mañana Program

The Sol De La Mañana program is a remarkable initiative that aims to elevate the Bolivian coffee culture and diversify its offerings. This program is designed as a comprehensive school for local coffee producers, taking them on a 7-year journey to graduate as skilled coffee farmers. Taste this coffee for yourself and discover 

The curriculum of this program is extensive, covering every aspect of coffee farming. It starts with the basics of setting up a nursery, moves on to planting, and then guides the producers through the stages of harvesting, pest prevention, and pruning. But it doesn't stop at farming techniques. The program also imparts crucial knowledge about financial management, enabling the producers to run their farms as successful businesses.

The Sol De La Mañana program is a collaborative effort. Leveraging the knowledge acquired through Fincas Los Rodriguez, the program works with around 100 producers, helping them enhance the quality and quantity of their farms. This not only improves the coffee production but also contributes to a better life for the producers and their families in the long term.

Bolivian Coffee Producer

The Journey of Bolivian Coffee

Caranavi is the processing hub where most of the coffee processing work is done. Every evening, their wet mill buzzes with deliveries from their farms and the producers' farms. Each bag of coffee cherries gets weighed and processed immediately. The processing involves washing, fermenting, or moving the cherries to dry as naturals. They use raised beds and machine drying to dry the beans on site before sending them to their dry mill for quality control, packing, and exportation. Quality is checked at every step of the way, and each processed lot gets cupped on site to ensure it meets their standards.

Russ Prefontaine

Bolivia Buena Vista Coffee Mill

The Buena Vista Mill, located in Caranavi in the region of La Paz, is where they receive coffee from their own farms, Sol De La Mañana farms, as well as different farmers in the area. This year, they are excited to announce their collaboration with Agricafe.  Agricafe works with around 500 different farmers to collect coffee from all over Bolivia and bring it to their wet mill in Caranavi in cherry form. This is the best of Bolivian Coffee.

The coffee makes the trek from up to 4 hours away down the mountains to Caranavi every evening by taxi. Agritcafe pays top dollar for only the finest coffee coming from the farms and also pays for the transport by taxi so that there are no additional expenses incurred by the farmers. Once at the Wet Mill, it is then sorted by hand to ensure only the best cherries get through. This is on top of the meticulous sorting that the farmers have done before it is ever put in the taxi.

Raised African Drying Beds

Bolivia Agricafe Processing and Quality Control

One of the most interesting things about this wet mill is how many options they have to process the coffee. They have 6 fermentation tanks, 3 mechanical driers, a concrete patio, African raised beds, and Covered African raised beds. This helps ensure that each coffee is processed exactly the best way to bring out the flavors that their customers request.

After processing and drying, the coffee is stored in Caranavi in a temperature-controlled room for 2 months before being shipped to the dry mill at El Alto. The dry mill is mostly a typical dry mill, where they remove the parchment, run the coffee through density shakers, and finally, it is hand sorted to make sure no damaged beans get through. The unique feature of this dry mill is the black light sorting it goes through. As it is being hand sorted, it passes through these black light tents where imperfections that are previously invisible to the eye are shown as little white dots. Although not a-defect in the coffee, this coffee is removed, which increases the clarity of the cup, making the flavors of each particular coffee pop out more and become more exciting.

At every step of the process, the coffee is cupped to ensure that the product is still what was agreed upon at the time of purchase.

Covered coffee drying beds

Overcoming Challenges

One of the biggest challenges in sourcing good Bolivian coffee is the small size of the farms. With most farms being 3 to 8 hectares, it becomes difficult to find quality coffee in the quantity needed by just dealing with individual farms. This is where Agritcafe comes in. With the ability to work with over 500 farms and find the best coffee from all of those and then pass on this quality, it makes it significantly easier.

For instance, this year they will be buying from 5 different farms that Agricafe works with and has a good standing relationship with already. So instead of hunting down these farms from all over Bolivia, they now have it much easier because of Agricafe. They are looking forward to working with Agricafe in the coming years; it is their hope that next trip down to Bolivia the farms that they are buying from this year will continue to be as good or better so that they can develop more of a relationship with the farmer. If they can find this kind of consistency, they can then start playing with processing types to create the best and most interesting coffee for their customers. They believe they have already found the best Bolivia has to offer and through their continuous improvements in milling and experimenting, they expect it to get even better.

Agricafe drywall

The journey of Bolivian Buena Vista coffee is a testament to the dedication, hard work, and commitment to quality and sustainability of the local producers and the teams at Agricafe and the dedication of the Rodriguez family. It is a story of passion for coffee, respect for the land, and a deep commitment to improving the lives of the local farming community. As customers sip their cup of Buena Vista coffee, they not only enjoy the rich flavors and aromas but also become a part of this beautiful journey.

bolivia buena vista bag

New Spring Beverages: Recipes using Giffard Coffee Syrups

Creating the perfect flavoured coffee beverage is an art that goes beyond simply brewing a cup of joe. It requires a deep understanding of the flavour dynamics of both coffee and the syrups used to enhance its taste. At Fratello Coffee, we believe that every sip should be a delightful experience, which is why we wanted to help create a few new spring beverages and outline some recipes using Giffard Coffee Syrups.

With their exceptional range of flavours, these syrups are carefully crafted to add a touch of sweetness, sophistication, and pure indulgence to your favorite coffee creations. In this blog post, we will delve into the key aspects of flavor balance, complementary pairings, and texture to help you elevate your coffee game. Get ready to embark on a journey of irresistible aromas and taste sensations that will redefine your coffee experience.

Understanding Flavour Dynamics of Coffee and Syrups

Creating the perfect coffee beverage requires an understanding of the flavour dynamics of both coffee and the syrups used to enhance its taste. Here are some key things to keep in mind when creating coffee beverages with flavoured syrups:

Giffard Syrups

 

Introducing Our New Line of Giffard Syrups

Our new line of Giffard syrups offers a range of flavours that are perfect for spring. Here are some of the syrups that we offer:

Giffard Coffee Syrups

 

7 Delicious Drinks to Make with Our Line of Giffard Coffee Syrups

At Fratello Coffee, we are thrilled to introduce our new line of Giffard coffee syrups. These syrups are perfect for adding a touch of sweetness and flavour to your favourite coffee beverages. Here are seven delicious drinks you can make with our syrups:

  1. Caramel Latte

  1. Almond Mocha

  1. Hazelnut Cappuccino

  1. Vanilla Iced Coffee

  1. Cane Sugar Espresso

  1. Chocolate Caramel Frappuccino

  1. Almond Joy Latte

Fratello Coffee and Giffard Syrups

Our new line of Giffard coffee syrups offers a wide range of flavours that can take your favourite coffee beverages to the next level. From the classic vanilla latte to the indulgent almond joy latte, our syrups are perfect for adding a touch of magic to your daily cup of coffee. 

Talk to us about custom orders from their entire line of flavours which we can bring in an offer you.

New Burundi Angele Ciza: A Bright and Sweet Coffee Experience

We are excited to present Burundi Angele Ciza, a delightful and unique coffee offering that brings a bright and sweet flavor experience to your cup. Sourced from the coffee-rich regions of Kirundo and Muyinga in North-Eastern Burundi, this exceptional coffee is exclusively available through Kahawa Link Company (Kalico). Owned and managed by the passionate and dedicated Angele Ciza, she is committed to working closely with coffee growers to produce the highest quality coffee possible. With its enticing notes of blackberry and grape, Burundi Angele Ciza is sure to captivate coffee enthusiasts and casual drinkers alike.

 

Burundi Coffee

A Unique Coffee Offering from Burundi

We are excited to present a delightful and unique coffee offering from Burundi, brought to you exclusively through Kahawa Link Company (Kalico). This coffee, known as the "Queen of Coffee," is characterized by its bright and sweet flavor profile, featuring notes of blackberry and grape.

Key Characteristics of Burundi Angele Ciza

woman-owned coffee

Meet Angele Ciza: A Passionate Woman Owned Coffee Producer

Kalico is owned and managed by Angele Ciza, a remarkable woman who is deeply passionate about coffee. She is dedicated to working closely with coffee growers to produce the highest quality coffee possible.

Washing Stations and Coffee Production

Angele and her team operate seven washing stations located in the Kirundo and Muyinga Provinces. These washing stations serve 1,000-3,000 small-scale farmers who primarily grow the bourbon varietal of coffee. The coffee production process involves:

African raised drying beds

Commitment to Quality and Education

To ensure top-notch coffee production, Angele recognized the significance of educating producers about best practices. She initiated outreach programs to improve coffee quality at every stage, from the nurseries to picking. As the value of the coffee increased, Angele invested in:

Burundi Washed Coffee

 

Flavor Profile: A Rich and Complex Blend

The Queen of Coffee blend boasts a rich and complex flavor profile with a range of delicious notes:

This delightful combination of flavors creates an enjoyable drinking experience that is sure to please coffee enthusiasts.

Brewing Recommendation

To fully appreciate the unique and delicious flavors of the Angele Ciza's coffee, we recommend brewing this coffee using a Hario V60 Pourer. This brewing method will bring out the best of the coffee's bright and sweet notes.

Final Thoughts

We are thrilled to introduce you to the Burundi Angele Ciza coffee offering. Whether you're a coffee connoisseur or simply looking for a new coffee experience, we believe that this brew will exceed your expectations. Enjoy the bright and sweet flavors of this exceptional coffee, and join us in celebrating the dedication and passion of Angele Ciza and her team.   Try a bag of this amazing coffee for yourself!

Fratello Burundi Coffee

Guatemalan Specialty Coffee | Discovering the Unique Flavours of Finca Santa Leonarda

As connoisseurs of coffee, we at Fratello Coffee understand that not all coffee beans are created equal. Our journey in search of exceptional coffee has led us to the heart of Santa Rosa, Guatemala, where we discovered the unique flavors of Finca Santa Leonarda. This family-owned farm, steeped in over a century of coffee-making tradition, is a testament to the superior quality of Guatemalan specialty coffee.

We're excited to announce that Finca Santa Leonarda is now our producer for our beloved Montecristo single estate offering. Previously, our Montecristo was named after the farm we sourced our beans from. However, due to Roya/Rust damage that required Montecristo to replant their estate with a different varietal, we've evolved and shifted our focus to find new relationships in order to maintain a consistent flavor profile that defines the Montecristo experience. Now, Montecristo is not just a name, but a symbol of Fratello's commitment to delivering a distinctive taste that our customers have come to love. 

Guatemala Specialty Coffee

Finca Santa Leonarda, with its unique blend of four coffee varieties, meticulous cultivation, and sustainable practices, aligns perfectly with the flavor profile our Montecristo Single Estate offering has been known for. The high altitude, fertile volcanic soil, and favorable climate of Santa Rosa, combined with the farm's dedication to quality, result in an exceptional cup of coffee that enhances the Montecristo experience.

We're thrilled to welcome Finca Santa Leonarda into the Fratello family and look forward to sharing the unique flavors of this premium Guatemalan coffee with you. As we continue to evolve, our commitment to quality remains the same. Montecristo is not just a coffee; it's a testament to our journey in the world of specialty coffee.  We hope you read more about this new and exciting relationship below.

Fratello Guatemala Montecristo

Guatemalan Specialty Coffee

For good reason, Guatemalan coffee is often considered as some of the best in the world. Coffee beans from this region have a specific flavour profile that is challenging to replicate elsewhere due to the region's special combination of high altitude, rich soil, and favorable climate.

Notably in the Santa Rosa region, some of the greatest coffee beans in the nation are produced. And now Finca Santa Leonarda, the newest addition to Fratello Coffee's line of premium Guatemalan coffees, is being introduced.

For more than a century, Finca Santa Leonarda has been growing premium coffee in the centre of Santa Rosa. Four generations of coffee producers who have devoted their lives to refining the craft of coffee growing own and run the farm. Their goal is to not only grow the best coffee but also to better the lives of their employees and the neighbourhood.

Catuai Coffee

The coffee grown on Finca Santa Leonarda is a blend of four different varieties: Caturra, Catuai, Pache, and Anacafe14.  These varieties are carefully cultivated and selected for their resistance to common coffee diseases and pests, such as the borer, rust, and rooster's eye.

How does Volcanic Soil help with coffee flavour?

The volcanic soil conditions are one of the major elements that contribute to the remarkable quality of Guatemalan coffee. Many active volcanoes can be found in Guatemala, and their ash and mineral deposits have produced fertile soil that is ideal for growing coffee. The fertile volcanic soil contributes to the production of coffee beans with a varied flavour profile and a recognizable acidity.

High elevation coffee

How does high elevation help with coffee flavour? 

The high altitude of the area, in addition to the volcanic soil, has a big impact on how good Guatemalan coffee is. High altitude coffee plants are subjected to intense sunshine during the day and cooler temperatures at night, which slows the maturation of the coffee beans. This gradual maturing process results incoffee beans with a higher density and more complex flavours.

The coffee grown on Finca Santa Leonarda, which is located at an elevation of 1500 metres, benefits from the ideal combination of altitude, soil, and climate. The beans' flavour and aroma are additionally improved by the thorough washing process used to prepare them at the mill.

Shade Grown Coffee

Environmental practices at Finca Santa Leonarda.

Ingas and Cuje trees are mixed to provide shade on the farm, while cypress barriers are utilised to support the sustainable management of the local flora and fauna. Every cup of Finca Santa Leonarda coffee exhibits this level of care and dedication to sustainability.

The region's favorable environment, with its two distinct seasons of rain and dryness, further improves the quality of the coffee beans.  The rainy season provides the necessary moisture for the coffee plants to thrive, while the dry season allows the coffee cherries to ripen and develop their unique flavours.

Fratello Coffee is thrilled to offer their customers the distinctive and intriguing flavour of this new Fresh Crop of Finca Santa Leonarda. This new addition is certain to please your taste buds and leave you craving more, whether you're a seasoned coffee aficionado or are just beginning to explore the world of specialty coffee.

 

Elevate Your Office Coffee | Nespresso, Keurig, Espresso or Bean to Cup?

From Nespresso, Keurig, espresso, bean to cup and batch brewers, there are plenty of options to choose from.  You're in luck if you want to sip on a delicious cup of coffee at work. Finding the ideal coffee brewing system for your office has never been simpler thanks to the huge selection of options available today. More than merely keeping workers awake, providing excellent coffee in the workplace can boost morale and productivity. We'll talk about the advantages of serving premium coffee in the office and how it may affect your workers' productivity in this blog post.

Colleagues. Colleagues having lunch together and discussing something

Why should I provide good coffee for offices?

First of all, offering excellent coffee to your team demonstrates your appreciation for them. Employees may feel exhausted, nervous, and exploited due to the stressful nature of the workplace. Making your staff members feel appreciated can start with implementing a fantastic office coffee programme. Also, it can help them feel more at ease and less intimidated in the workplace.

Coffee is naturally social, so you may use it to help your staff members get to know one another. Encouragement of social interaction can raise staff morale, particularly if it is low.

Happy employees

The benefits of frequent breaks. 

Second, taking regular breaks actually increases productivity. When they take multiple short breaks during the day, people are more productive. Coffee and a mid-day break go hand in hand. Taking pauses throughout a lengthy workday can benefit employees' mindsets. By dividing big work into manageable chunks and interspersing them with breaks, you can complete them more quickly. When tasks are given in this manner, employees believe they can complete the project.

Also, providing excellent coffee will discourage your staff from leaving the workplace to get a cup, which can waste time.

cappuccino at desk

Does caffeine make office workers more efficient?

The breaks that come with coffee are mostly responsible for its productivity advantages. Yet, caffeine makes your brain more attentive than it would be otherwise. Most office workers arrive at work exhausted from lack of sleep brought on by stress and commute. When seated at a desk, workers are more inclined to nod off, therefore caffeine helps prevent this.

But, it's crucial to keep caffeine consumption to two cups each day. A crash brought on by too much caffeine prevents workers from being productive.

Are there Health benefits to coffee?

High-quality coffee might be a health advantage when served at work. Antioxidants are found in recently roasted coffee that has been roasted within the past two weeks. Strong anti-aging and disease-prevention abilities are possessed by antioxidants. They lessen the body's oxidative stress brought on by free radicals. If you reside in a large city with air pollution, increasing your diet of antioxidant-rich foods is advised.

Great coffee generally tastes wonderful without the need for excessive sugar and milk, making it a healthy, if not risk-free, beverage.

taking a coffee break

Which coffee should I choose?

When choosing coffee, look for crowd-pleasing tasting notes. The majority of coffee drinkers prefer chocolatey, smooth, nutty flavours over bright, fruity flavours. I recommend choosing a local high-quality brand of coffee, such as a specialty coffee roaster. By choosing a local brand, you can support your community, and the coffee will be fresh.

What’s the best way to offer office coffee?

There are numerous ways to provide excellent coffee for offices, depending on your budget. You can spend your money on a premium drip coffee maker if you have a reasonable spending limit. Get a quality drip coffee maker; cheaper models don't produce quality coffee. Delicious coffee is produced using drip machines like the Technivorm Moccamaster. Also, you'll need to spend money on premium coffee beans, which you may get from a nearby coffee roaster.

office coffee machine

Also, you might want to think about contacting Office Coffee Service (OCS) businesses if you're searching for a simple and convenient way to supply coffee to your office.  OCS companies specialize in providing equipment and services tailored to meet the specific needs of employees and your specific offices, making it easy for employees to enjoy a freshly brewed cup of coffee at any time.

At Fratello Coffee, we work closely with numerous OCS companies throughout Western Canada, and we can connect you with a provider that offers our high-quality coffee products. This way, you can enjoy the convenience of having your office coffee needs taken care of, while still enjoying the exceptional taste and quality of Fratello Coffee.  Get in touch with our wholesale team, and drop us a line at .

 

 

The History of Coffee

Coffee has become one of the world's most cherished drinks. Its distinct aroma and taste have made it a staple of many cultures and a daily part of our lives. However, coffee is much more than just a beverage. Its complex and extensive history has played a crucial role in shaping the world we live in today.  The History of Coffee starts from its birthplace in ancient Ethiopia to the modern third wave of coffee, the coffee industry has come a long way, and the development of specialized coffee equipment like Slayer Espresso has helped push the quality even further.

Bolivian Coffee Farmers

One of the most favoured drinks in the world is coffee. It has become a staple of many cultures and a part of our daily life thanks to its distinctive aroma and flavour. Coffee, however, is more than just a beverage. Its lengthy and complex history has been instrumental in creating the world that we live in today.

Fratello Coffee
What was the Birth Place of Coffee 

Ancient Ethiopia is thought to have been the birthplace of coffee, and this is where its history can be found. A goat herder by the name of Kaldi once observed that his goats become extremely active after consuming the berries from a certain bush. Kaldi was intrigued by this and decided to eat the berries for himself. To his surprise, he also felt an increase in energy. As soon as this finding became known, people started experimenting in different ways with the berries. The exact year when coffee was first discovered in Ethiopia is not known, as it was a long time ago and the information is largely based on legends and oral traditions. However, it is generally believed that coffee was discovered in Ethiopia sometime between the 6th and 9th centuries.

The Sufi monasteries of Yemen are where coffee was first used as a beverage in the 14th century. These monasteries would concoct a beverage using water and roasted coffee beans that they felt would keep them awake during their lengthy prayer sessions. The larger populace quickly adopted the beverage, and coffeehouses sprang up all over the area. The first recorded use of coffee as a beverage comes from the Sufi monasteries of Yemen in the 15th century, around the year 1450.

Coffee Began to Move

In the Islamic world, coffee gained popularity swiftly, and it didn't take long for it to reach Europe. When the first coffeehouse in Europe opened in Venice in 1645, the aristocracy quickly adopted coffee as a fashionable beverage. Around this time, several regions of the world started to grow coffee on a considerable scale. While the French introduced it to their colony of Martinique in the Caribbean, the Dutch started growing coffee in their colony of Java. 

Coffee became a valuable product in the 18th and 19th centuries, and large plantations were built there and in other areas of the world. The world economy was significantly impacted by the growth of the coffee trade as many nations became heavily dependent on coffee as an export. The development of colonial empires was greatly aided by the coffee trade, as several European powers used their control of coffee-producing areas to sway other nations.

What is the First Wave of Coffee? 

The first wave of coffee Is defined by the widespread use of pre-ground, canned coffee, which was mass-produced and marketed as a practical and reasonably priced beverage for the general public. This wave of coffee started in the early 1900s. Coffee was mostly regarded as a commodity during this time, with little consideration given to its origins or quality. The goal was to create a reliable, affordable product that was simple to produce at home. 

Prefontaine family

What is the Second Wave of Coffee? 

The second wave of coffee Is defined by the expansion of specialty coffee shops and the rise in appeal of espresso-based beverages, and it appeared in the 1960s and 1970s.  During this time, there was a renewed emphasis on the quality and origins of coffee, with the idea that it might be savoured as a gourmet beverage because of its distinctive flavours and qualities. Aiming to ensure that coffee farmers received a fair price for their goods, this wave of coffee also introduced the ideas of fair trade and direct commerce.   Our family started in the coffee industry in 1974, and we began roasting coffee in 1985.  We have seen a lot of changes in the industry.   One can not talk about possibly the most important movement in the second wave of coffee, is how Starbucks impacted and educated the mass market of what specialty coffee is and can be.  Starbucks began to talk about interesting regions and espresso based beverages making it common around North America. 

What is the Third Wave of Coffee? 

The third wave of coffee began in the late 1990s and early 2000s, was distinguished by a stronger emphasis on coffee quality, a preference for single-origin, traceable coffees, and a more sophisticated method of roasting and brewing coffee. Specialty coffee shops proliferated during this time, and baristas improved their skills and coffee knowledge. Alternative brewing techniques, like pour-over and immersion brewing, which attempted to highlight the distinctive flavours and smells of various coffee kinds, also became more popular during the third wave of coffee. The coffee industry's increased attention on ethical sourcing methods and environmental sustainability has also been linked to this wave of coffee. 

Fully Natural Processed Coffee

The modern coffee industry is a highly complex and sophisticated one, with a wide range of different varieties and methods of production. Coffee beans are grown in countries all over the world, with each region producing beans with a unique flavor and aroma. The most popular types of coffee are Arabica and Robusta, with Arabica being considered the more premium of the two.   Coffee is typically harvested by hand, with workers carefully selecting only the ripest berries. The berries are then processed to remove the outer layers, after which the beans are washed and dried. The dried beans are then roasted, with the roasting process playing a significant role in determining the flavor and aroma of the coffee. 

Slayer Espresso machine

Introducing Slayer Espresso Machines 

Slayer Espresso was designed by us and our team at Fratello Coffee, true coffee professionals for coffee professionals.  We wanted to “Make Coffee Better”….to taste better, with better equipment.  Since 1991, the Prefontaine family was in the espresso machine importing business, focusing at that time with Nuova Simonelli.  Over the years, we had decades of combined experience:   Coffee roasting/sourcing, importing & servicing specialized restaurant equipment as well as real world café experience.    We, along with other third wave roasters, knew to compete with large chains and the “Starbucks” of the world, cafés had to focus on quality.  Quality equipment, coffee, esthetics and staff training. 

Countless individuals love coffee today, and new techniques for making and consuming it are always being developed. Every taste and desire can be satisfied by a coffee beverage, which ranges from espresso and cappuccino to cold brew and nitro coffee.  One thing we know for sure is, we can’t wait to see what the forth wave of coffee will officially be, and how this might impact our daily lives of enjoying this wonderful beverage.

 

Discover a Classic Offering: Costa Rica El Poeta

The arrival of Fresh crop coffee from Central American coffees is something that the team at Fratello Coffee, as well as coffee aficionados everywhere, look forward to every year. This year, we're concentrating on the traditional and in-demand products from Costa Rica, Guatemala, and Honduras.  Costa Rica El Poeta stands out among them as a genuine tribute to the great quality and varied flavour profile of Central American coffee.  As a business that takes pleasure in locating and roasting the best coffee beans from across the globe, we are happy to provide our esteemed customers with more details on the iconic Fratello Coffee offering, Costa Rica El Poeta.

Costa Rican Micro-Mill

Some of the best coffee in Costa Rica is produced in the West Central Valley area, which is found in the Alajuela province close to San Ramon. This area, dubbed the "Land of the Poets," gets its name from San Ramon, a city with a lengthy political and cultural past. This area is well known for its spectacular landscapes, which include lowland marshes, lush tropical rainforests, active volcanoes, and breathtaking waterfalls.

Costa Rican Map

Can you Describe Costa Rica El Poeta? 

El Poeta coffee is a silky, smooth blend with pronounced citrus fruit and mixed nut undertones. This coffee is manufactured from the finest beans and is produced by the knowledgeable coffee producers Julia Vega Rodrguez, Olman Cruz Vega, Ricardo Chávez Garita, and Juan Bautista Mejia Rojas in the San Rafael area of Alajuela.

This coffee's flavour profile is clean and consistent as a result of the fully washed procedure used to make it, making for a genuinely memorable and pleasurable cup of coffee.  This coffee is blended with their best Catuai and Caturra beans, produced at an elevation of 1200-1500 metres. Smallholder farmers process and harvest the coffee, which is then delivered to Cafe de Altura de San Ramon, a cutting-edge Micro-mill that meticulously oversees every step of the coffee-producing process. This strategy not only ensures the best coffee, but also offers technical assistance and promotes sustainable agricultural methods, enhancing the farmers' standard of living and income from coffee sales.

Costa Rican Coffee Farmer

How is Costa Rican El Poeta Processed? 

A sophisticated Micro-mill is used by Cafe de Altura de San Ramon to process cherries from several small farms and create a well-balanced regional blend. Using a recycling water system, the cherries are first sorted and depulped before being washed to get rid of any pollutants. Using a combination of forced air and a number of dryers, the washed beans are dried, bringing the moisture level down to 11% in just over 5 days. The coffee is processed for export after at least a month of resting in silos (to maintain stable water activity in the beans).

The green beans are dehulled and sorted by weight and colour on a number of machines before the coffee is processed for export. With every detail of the post-harvest operation carefully managed, producers can concentrate on sustainable farm management practices and produce coffee with special intensity and rhythmic precision. This process results in the pure poetry of El Poeta coffee.

Costa Rican El Poeta Coffee Farm

What Makes Costa Rican Coffee So Special? 

Costa Rican coffee is known for its exceptional quality and unique flavor profile. This is due to several factors, including the country's ideal climate, rich volcanic soil, and the passion and expertise of its coffee growers. The warm and humid conditions, combined with the high elevations at which the coffee is grown, produce a coffee with bright acidity, balanced sweetness, and a smooth, clean finish.

In addition to the favorable growing conditions, Costa Rican coffee producers place a strong emphasis on sustainable and responsible farming practices. This not only contributes to environmental protection but also ensures the industry's long-term profitability. The nation's strict quality control procedures and cutting-edge many micro-milling facilities are further factors in the excellent calibre of its coffee.

Coffee nursery

Overall, Costa Rican coffee is a very unique and sought-after product due to a unique combination of excellent growing circumstances, environmentally friendly farming methods, and a dedication to quality control.

Shade Grown Coffee and Its Role in Coffee Production

One of the most popular beverages worldwide is coffee, which boasts a distinctive and complex flavour profile. But many coffee drinkers might not be aware that a variety of environmental elements, such as elevation and longitude, have an impact on the quality of the coffee they enjoy. The interaction of these elements may significantly affect the development, maturation, and general quality of the coffee beans. Understanding the relationship between elevation, longitude, and shade grown coffee is important when simply looking at these terms exclusively alone.

Shade Grown Coffee

Why is the Elevation of Coffee Farms Important?

Elevation and longitude have a significant impact on the quality of coffee. Elevation affects the temperature and other environmental factors that influence the growth of coffee plants. Coffee plants grow best at specific temperatures, and too much heat or too much cold can negatively impact the quality of the coffee beans. At higher elevations, temperatures are typically cooler, making high elevation coffee-growing regions ideal for growing high-quality coffee.

Coffee farms located near the equator are often located at elevations of over 1500 meters, while coffee farms further away from the equator, such as in Central America, are typically located at elevations of around 1100 meters. This difference in elevation is due to a combination of factors including tectonic activity, global weather patterns, and the intense solar radiation at the equator. We go deeper into this conversation about High Altitude Coffees in an older blog post “High Altitude Coffee : What’s The Big Deal”

Why is Shade Grown Coffee Important?

Cloud cover, which offers natural shade and aids in temperature regulation, frequently benefits coffee farms located at higher elevations nearer the equator, thus negating the need for shade trees. This cloud cover is caused by moist air rising from the nearby lowlands coming into contact with the chilly, high-altitude air and condensing into clouds. In contrast, coffee plantations farther from the equator and at higher elevations, like those in Central America, may require the utilization of shade trees to control the temperature and provide a better environment for coffee growth.

It is crucial to remember that while shade and temperature regulation are crucial for coffee quality, other elements like soil quality, the local microclimate, and coffee varietal also affect how best to grow coffee. It depends on the exact region and its particular environmental elements whether shade trees are required or not. Depending on the region, several things are considered "high elevation" for coffee region.

natural cloud coffee on coffee farm

The regulation of temperature and shade are essential factors in determining the quality of coffee. At higher elevations, coffee plants are exposed to cooler temperatures and more moderate climate conditions. The coffee cherries may grow slower and mature over a longer length of time as a result, giving the coffee beans more time to develop their intricate flavour and aroma characteristics. The general temperature of the farm trees would be too cold to grow coffee if these places also have shade trees.

However, excessive sun exposure can result in overheating of the coffee plants, which can harm the coffee beans and lower the quality of the resulting brew. Additionally, because coffee plants require a constant temperature to survive, excessive temperature variation can stress plants, which lowers the coffee's overall quality. Shade trees are used in some areas to help control temperature, lessening the effects of heat stress on coffee plants.

Shade Grown Coffee

The use of shade trees in coffee production has other benefits as well. Shade trees provide habitat for beneficial insects, birds, and other wildlife, which can help to maintain a healthy ecosystem in the coffee growing region. They also help to conserve soil moisture and improve soil fertility, further improving the overall quality of the coffee.

In conclusion, the use of shade trees in coffee cultivation aids in temperature regulation and guards against overheating, minimizing the effects of heat stress on the coffee beans and enhancing their quality. In addition to offering shelter for wildlife, shade trees preserve soil moisture and fertility, which benefits the ecosystem's ability to grow coffee.

Coffee farm

Maximizing a Cafe's Success : Choosing the Right Coffee Partner

Your business strategy should include selecting the ideal coffee brand to partner with. A good collaboration can direct and mentor your planning and choices, accelerating your own and your team's learning curve. However, a bad collaboration can result in contradictions, broken promises, and poor quality goods. If you are looking to maximizing a cafe's success, choosing the right coffee partner is as important, as finding the right location.

Creating your own brand is an alternative to collaborating with a coffee roaster's brand. While creating your own brand has advantages, it also entails additional costs, potential distractions, and a longer period of time to gain awareness and trust.

Fratello Coffee branded cup

At Fratello Coffee Roasters, we provide both tiers of service because they both have many benefits.

The power of two brands working together will be explored and highlighted in the information that follows.

What are the benefits to partnering with an established coffee roaster brand vs trying to create your own brand when running a cafe?

Partnering with an established coffee roaster brand when running a coffee shop can provide several benefits, such as:

  1. Consistency and Quality: Established coffee roaster brands often have a reputation for providing consistent and high-quality coffee beans, which can help attract and retain customers.
  2. Sourcing and Traceability: Reputable roaster brands often have direct relationships with farmers and know exactly where their beans come from and how they were grown, harvested, and processed. This can give the shop owner and customers the peace of mind that their beans are ethically and sustainably sourced.
  3. Brand recognition: By using a well-known and reputable brand of coffee beans, you can benefit from their established reputation, which can help attract customers who are familiar with and trust the brand.
  4. Marketing and Promotion: Established coffee roaster brands often have marketing campaigns, which can help generate buzz and attract customers to your coffee shop.
  5. Supply chain: A well-established roaster brand will have well-established supply chains and distribution channels that can save time and money for the business owner when it comes to sourcing beans.

However, similar to partnering with a brand for running a coffee shop, partnering with established roaster also comes with certain restrictions and often requires following strict guidelines. Additionally, It may limit the shop owner's flexibility in terms of experimenting with different blends and origins.

Fratello Coffee in a restaurant

What considerations should I have when choosing a coffee roaster brand to work with?

When choosing a coffee roaster brand to work with, there are several key considerations to keep in mind:

  1. Quality: The quality of the coffee beans is of the utmost importance. It is essential to try the coffee from different brands and choose a roaster that consistently provides high-quality beans.
  2. Ethical buying practices: It is important to consider the sourcing and traceability of the beans. Look for roasters that have direct relationships with farmers and can ensure that the beans are ethically and sustainably sourced.
  3. Brand alignment: It is important to work with a brand that aligns with your values and mission as a coffee shop. This will not only help attract customers but also help you maintain a sense of pride in the products you're selling.

Enjoying Fratello Coffee

  1. Support and communication: Consider the level of support and communication that the roaster offers. Look for a roaster that is willing to work closely with you and provide you with the resources and assistance you need to succeed.
  2. Availability and Logistics: Check if the roaster has a good distribution network in your location. Check if they can deliver beans on a regular basis and if they can provide fresh beans when needed.
  3. Cost: Consider the cost of the beans and compare prices from different roasters. Keep in mind that the cheapest option may not always be the best choice in terms of quality or alignment with your values.  The lower price of beans can quickly be lost in the price you are able to charge per cup, and lost opportunity.
  4. Reputation: Research the reputation of the roaster, check if they are well-known and respected in the industry. Read reviews and testimonials, and ask other coffee shop owners in your area for their opinions and recommendations.

Choosing the best coffee roaster brand is ultimately a critical choice that can greatly affect the success of your coffee shop. Finding a company that shares your beliefs and can offer the superior beans, assistance, and resources you require to thrive requires rigorous investigation and evaluation of several choices.

cobranding coffee

What are the advantages of collaborating with another brand instead of solely promoting your own?

Working together with another brand can be beneficial in several ways:

  1. Increased reach and visibility: By partnering with another brand, you can tap into their customer base and increase the reach and visibility of your own brand. This can help attract new customers and drive sales.
  2. Shared resources and expertise:Together, the two businesses may pool their resources and knowledge to increase the potency of their marketing and promotional initiatives. For instance, a coffee shop and pastry business could collaborate to provide a package deal, reaching a larger audience and bringing in more consumers.
  3. Cross-promotion: Both brands can cross-promote each other, which can help increase brand awareness and drive sales for both parties.
  4. Synergy: The two brands' combined efforts may have a synergistic effect, where the whole is larger than the sum of the parts. In order to showcase the coffee shop's specialised drinks, for instance, the coffee shop and pastry shop collaboration may take advantage of the pastry shop's reputation for producing visually appealing meals.
  5. Brand enhancement: Partnering with a complementary brand can also enhance the overall perception of your brand. By associating with reputable or complementary brand, your own brand may also be perceived as more reputable or valuable.

Beano House Blend

However, it's important to note that a partnership is a two-way street.  Both brands should have a clear understanding of what each party is contributing and what they hope to achieve.  Additionally, it's important to make sure that the partnership aligns with the brand's mission and values to ensure a smooth collaboration.

French Press | How to Brew Instructions

The French press was invented in the early 1900s by Italian designer Attilio Calimani. However, it was not until the 1950s that the French press became popular in France and the rest of Europe. The design was later improved by Danish designer Erik Nielsen in the 1970s with the addition of a double screen filter system, which helped to produce a cleaner cup of coffee.

Since then, the French press has established itself as a standard in homes and coffee shops all over the world thanks to its easy-to-follow brewing method that yields a rich, flavorful cup of coffee. Overall, the French press is a time-honored coffee machine that is still a favourite among coffee drinkers today. The flavour profile and detailed instructions are described in more detail below.

French Press Coffee

What is the flavour Profile of a French Press?

French press coffee is renowned for its powerful scent and rich, full-bodied flavour. The direct contact of the coffee grinds with the water, which allows for better extraction of the coffee's natural oils and flavours, gives it a strong, distinctive taste.

The French press often yields a coffee that is bolder, with a thicker texture and a more robust flavour profile, compared to other brewing techniques, like a drip coffee machine or a pour over. It is the ideal choice for those who prefer a powerful, robust coffee with a smooth body and little bitterness.

Overall, the smooth, velvety texture and the nuanced, rich flavour profile of French press coffee make it a favourite among coffee connoisseurs.

French Press instructions

How do you make a French Press?

Here are the instructions for using a French press coffee maker:

  1. Fill the French press with hot water and let it sit for a minute to warm up. Then, empty the water.
  2. Measure out the coffee beans and grind them to a coarse consistency. You’ll need about 1-2 tablespoons of coffee for every 4 ounces of water. Your coffee should be ground slightly coarser than a filter grind. Each granule should be distinctly visible to the naked eye. Refer to the picture for added clarity on grind size.

French Press Grind size

  1. Place the coffee grounds in the French press.
  2. Pour hot water over the coffee grounds, filling the press to just below the rim. Let the coffee steep for 4 minutes. It is recommended to use water that is just off the boil, around 200°F, to ensure optimal extraction of the coffee flavor.
  3. Slowly press down on the plunger to separate the coffee grounds from the liquid.
  4. Pour the coffee into your cup and enjoy!

French Press steeping

 

Why would a cafe want to offer French Press instead of filter brewed coffee?

A cafe may choose to offer French press coffee instead of filter brewed coffee for several reasons:

  1. Flavour profile: Compared to other brewing techniques, French press coffee has a distinctive, rich, and full-bodied flavour. By providing a French press option, a café may highlight the distinctive qualities of its coffee beans and attract clients who like a stronger, more potent cup of joe.
  2. Greater control over brewing conditions: The French press gives the barista more power over the brewing procedure, including the water temperature, steeping time, and coffee-to-water ratio, which can lead to a more reliable and superior cup of coffee.
  3. Aesthetic appeal: The French press has a timeless, classic style that can give a cafe's drink menu a touch of refinement. The cafe may convey to clients that it values coffee and is dedicated to delivering a high-quality coffee experience by giving a French press option.
  4. Greater adaptability: The French press is a versatile option for a cafe's drink menu because it can be used to brew a number of coffee varieties, from light and delicate to bold and robust.

French Press pouring

Overall, providing a French press option can help a cafe stand out from competing businesses and draw in patrons searching for a distinctive and high-quality coffee experience.

Is Owning a Cafe a Profitable Business?

Is owning a cafe a profitable business?  They can be, but it depends on a variety of factors such as location, competition, menu offerings, and cost control.  A successful cafe typically has a strong concept or theme, a prime location with high foot traffic, a unique and appealing menu, and a focus on providing excellent customer service.

Read more to find strategies to generate more traffic and attract new customers. Get tips to help make sure your cafe a profitable business.

Coffee service

Location is often a key factor in the success of a cafe. A cafe located in a busy commercial area or tourist destination is more likely to attract a steady stream of customers than one that is located in a residential area with little foot traffic.

What financial KPI’s should be monitored while managing a cafe?

There are several key financial KPIs that you should monitor while managing a cafe. These include:

  1. Sales: This is perhaps the most important financial KPI to track. You'll want to keep an eye on how much revenue your cafe is generating, and how that figure changes over time.
  2. Cost of goods sold (COGS): This is the total cost of producing your menu items. It includes the cost of ingredients, labor, and other direct costs associated with serving your customers.
  3. Gross profit: This is your sales minus your COGS. It represents the profit you're making on each sale.
  4. Operating expenses: These are the ongoing costs of running your business, such as rent, utilities, and marketing.
  5. Net profit: This is your gross profit minus your operating expenses. It represents your overall profitability.
  6. Customer acquisition cost (CAC): This is the total cost of acquiring a new customer, including marketing and sales expenses.
  7. Customer lifetime value (CLV): This is an estimate of the total value that a customer will bring to your business over the course of their lifetime.

By tracking these KPIs, you'll be able to better understand the financial health of your cafe and make informed decisions about how to grow and improve your business.

Pastries and baking

Menu offerings are also important. A cafe that offers unique and high-quality food and drinks will be more successful than one that only serves basic coffee and pastries. Having a good cost control, keeping expenses low and pricing menu items accordingly, can help to ensure profitability.

Another important aspect is the focus on customer service, making sure that customers are happy and satisfied. Positive reviews and word-of-mouth recommendations can be very helpful in attracting new customers.

happy customer

However, starting and running a cafe is not without challenges and risks. It can be a significant financial investment, and operating a food service business can be complex and difficult. It requires knowledge of food safety and sanitation regulations, inventory management, and staffing. Additionally, the cafe industry is becoming more and more competitive with many players in the market.

What do you recommend a coffee shop owner does to generate more traffic?

There are many things a coffee shop owner can do to generate more traffic and attract new customers. Here are a few strategies that can be effective:

  1. Develop a strong social media presence: Social media platforms like Facebook, Instagram, and Twitter can be a powerful tool for promoting your coffee shop and reaching new customers. Use social media to share menu updates, special promotions, and behind-the-scenes content to give customers a glimpse into the personality of your shop.

  2. Offer promotions and discounts: Consider offering special promotions or discounts to attract new customers. For example, you could offer a discount to first-time customers or a loyalty program for repeat customers.

  3. Build a strong community: Building a strong community around your coffee shop can help to attract new customers. Host events like book clubs, poetry readings, or live music to create a sense of community and to give customers a reason to keep coming back.

  4. Partner with other local businesses: Partnering with other local businesses can help to generate more traffic to your coffee shop. For example, you could partner with a nearby bakery to offer freshly-baked pastries or with a nearby bookstore to host author events.

  5. Get involved in the local community: Get involved in your local community by participating in local events and festivals, or by supporting local charities and causes. This can help to build a positive reputation for your coffee shop and attract new customers.

  6. Optimize your online presence: Make sure that your website, Google and Yelp listing, and other review sites are up-to-date, accurate and with good rating. Many customers nowadays check this before visiting a new place, having good rating can increase your reputation and attract customers

  7. Be creative with your menu: Experiment with new menu items, flavors and drinks to offer something unique. A unique menu can help you stand out from competitors, especially if you're in a heavily populated area.

Ultimately, the key to generating more traffic for your coffee shop is to be creative and consistently providing high-quality products and services that customers enjoy. In short, running a cafe can be a profitable business, but it requires careful planning, attention to detail, and a willingness to work hard.

Reach out to our team here at Fratello Coffee Roasters to dig in further to this topic. Our coffee consulting can help you think through topics like this, and others.

A Guide to Calibrating Batch Brew Coffee

The art of making the perfect cup of coffee involves expertise and close attention to detail. In this blog post, is a guide to calibrating batch brew coffee, your brew ratio, solve typical flavour problems and explain the value of utilizing a TDS metre. The Specialty Coffee Association (SCA) suggests a starting brew ratio of 1:15 to 1:18; nevertheless, it's vital to keep in mind that the ideal ratio can vary depending on the coffee and individual taste preferences. 


There is a lot to ensuring a consistent and high-quality cup of coffee.  Also find advice on cleaning and maintaining equipment, and using fresh and high-quality beans.

batch brew coffee

When utilizing a commercial batch coffee brewer, there are various procedures involved in calibrating the brew ratio. There are many brands available such as Fetco, Bunn, Bloomfield, etc.....each can be adjusted and calibrated utilizing their own systems and technology.  These steps below may vary depending on the specific machine you are using, but a general process is similar, regardless of the machine you are using: 

  1. Begin by measuring out a set amount of coffee grounds to use as your starting point. A common ratio is around 1 ounce (28 grams) of coffee for every 16 ounces (450 milliliters) of water.
  2. Turn on the machine and let it heat up to the appropriate brewing temperature.
  3. Grind your coffee beans and measure out the appropriate amount.
  4. Place the coffee grounds into the brew basket and start the brewing cycle.
  5. Once the brewing cycle is complete, measure the amount of coffee that has been brewed and measure the volume of coffee in your pot.
  6. Compare the two measurements to determine the brew ratio (coffee:water).
  7. Adjust the coffee dosage or water flow accordingly, until you achieve the desired brew ratio.
  8. Repeat the above steps for a few brews for consistent results.
  9. Once you achieve a good ratio, record the setting for future reference.

Note: If the commercial machine doesn't have a built-in way of measuring the brew ratio, you'll need to make use of a scale and a timer to measure the dose (coffee) and the yield (water) during the brewing process.

Brewed coffee in thermal server

What would you suggest if the coffee tastes bitter?

If your coffee is tasting bitter, there are a few potential causes and solutions to try:

  1. Grind Size: The grind size of your coffee beans can affect the taste. If your grind is too fine, it can lead to over-extraction and a bitter taste. Consider using a coarser grind or adjusting the grind setting on your grinder.  There are specific tools you can use to check grind consistency such as the Kruve grind size.  
  2. Brewing Temperature: The temperature of the water used to brew your coffee can also affect the taste. Water that is too hot can extract bitter compounds from the coffee beans. Make sure your water is at the appropriate temperature, which is generally between 195 and 205 degrees Fahrenheit (90 and 96 degrees Celsius).  In Calgary, we recommend 200°F.
  3. Brew Time: Over-extraction can also be caused by brew time that is too long. Try reducing the brew time to see if that improves the taste.
  4. Dose: The amount of coffee used in relation to the amount of water can also lead to a bitter taste if the coffee is over-dosed, check if you are using the appropriate dose of coffee for the amount of water you are using, refer to the brew ratio you've calibrated before.
  5. Coffee quality: The type of coffee and how it's been stored can affect the taste. Old, stale beans can lead to a bitter taste. Make sure you are using fresh, high-quality coffee beans and storing them properly to maintain their freshness.
  6. Cleaning: A bitter taste can come from a build-up of old coffee oils and minerals in the machine, ensure to clean the machine and brewing equipment regularly, following the manufacturer's instructions.

Try making these adjustments one at a time and tasting the coffee after each change to see which one makes the most difference. Consider conducting a blind taste test with a control group.

Happy chef serving coffee

What would you suggest if the coffee tastes thin and weak?

If your coffee is tasting thin and weak, there are a few potential causes and solutions to try:

  1. Grind size: The grind size of your coffee beans can affect the taste. If your grind is too coarse, it can lead to under-extraction and a weak taste. Consider using a finer grind or adjusting the grind setting on your grinder.
  2. Dose: The amount of coffee used in relation to the amount of water can also lead to a weak taste if the coffee is under-dosed, check if you are using the appropriate dose of coffee for the amount of water you are using, refer to the brew ratio you've calibrated before.
  3. Brew time: Under-extraction can also be caused by brew time that is too short. Try increasing the brew time to see if that improves the taste.
  4. Water flow: The flow rate of the water through the coffee grounds may be too slow, which can lead to under-extraction. Check if the water flow is consistent and strong, and if not, try adjusting the water flow rate or the machine's pressure.
  5. Water temperature: The temperature of the water used to brew your coffee can also affect the taste. Water that is too cool can extract fewer compounds from the coffee beans. Make sure your water is at the appropriate temperature, which is generally between 195 and 205 degrees Fahrenheit (90 and 96 degrees Celsius).
  6. Coffee Quality: The type of coffee and how it's been stored can affect the taste. Old, stale beans can lead to a weak taste. Make sure you are using fresh, high-quality coffee beans and storing them properly to maintain their freshness.
  7. Cleaning: A weak taste can come from a buildup of old coffee oils and minerals in the machine, ensure to clean the machine and brewing equipment regularly following the manufacturer's instructions.

Try making these adjustments one at a time and tasting the coffee after each change to see which one makes the most difference. Also, consider a blind taste test with a control group.

VST Coffee Refractometer

Many cafés these days are using a TDS meter & refractometer to calibrate their brewed coffee.  

 

Here are some tips on using this device to confirm your brew ratios.

A TDS (total dissolved solids) meter is a device that measures the concentration of dissolved solids in a liquid, such as coffee. Many cafes use TDS meters to calibrate their brewed coffee to ensure consistency in taste and strength.  Here are a few suggestions for approaching coffee using a TDS meter:

  1. Start by measuring the TDS of your coffee before brewing. This will give you a baseline reading to compare to later.
  2. Measure the TDS of your water before brewing. This will help you understand how the water you're using is affecting the final TDS of your coffee.
  3. Grind your coffee beans and measure out the appropriate amount.
  4. Brew your coffee as you normally would, and measure the TDS of the final brew.
  5. Compare the initial TDS of your coffee to the final TDS of your brewed coffee. You want to aim for a TDS of around 1.2-1.5% to achieve a well-balanced coffee.
  6. If the TDS is too high, you may need to reduce the amount of coffee you are using or increase the amount of water. If the TDS is too low, you may need to increase the amount of coffee or decrease the amount of water.
  7. Adjust the coffee dose, brew time, and grind size accordingly, to achieve the desired TDS.
  8. Repeat this process for a few brews for consistent results.
  9. Once you achieve the desired TDS, record the setting for future reference.
  10. Keep in mind that TDS is not the only metric to evaluate a coffee, you should also evaluate the aroma, flavors, and acidity of the coffee to have a full understanding of the final product.

It's important to note that TDS is a guide, not a rule, and the TDS that is ideal for one coffee may not be ideal for another. Additionally, personal preference will also play a role in determining the final TDS.

Brewed black coffee

How to Schedule Employees Effectively

As a business owner, you know your most important asset is your employees. However, you also know that they can be your most expensive expense. That’s why it’s important to make sure you know how to schedule employees effectively and efficiently.  But how and where do you begin, when thinking about your overall schedule?

Doing so effectively according to your sales budget is a complex task, as you need to take into account the needs of your business, the availability of your employees, and any relevant labor laws.

happy employees

Here are a few tips to help you get started

  1. Determine your staffing needs: Think about how many employees you need during each shift and what tasks they will be responsible for. Make sure to consider factors such as the expected level of customer traffic and any special events or promotions you have planned.
  2. Communicate with your employees: Clearly communicate your schedule to your employees in advance and ask for their availability. This will help you create a schedule that works for everyone.
  3. Use scheduling software: Scheduling software can make it easier to create and manage employee schedules. There are many options available, ranging from free and basic to paid and feature-rich.  With 6 Analog Coffee locations, we had great experience utilizing Seven Shifts as a way to have open communication with team members on when we required coverage, and when they would have time available.  Depending on your POS System, you could have scheduling software already included in their services.  
  4. Consider labor laws: Be aware of any labor laws that apply to your business, such as minimum wage and overtime rules. Make sure you are complying with these laws when creating your schedules.
  5. Be flexible: Finally, be willing to be flexible and make changes to the schedule as needed. Things like unexpected employee absences or a sudden increase in customer traffic may require you to make adjustments on the fly.

Pact Coffee

It is generally not advisable to schedule your employees based on a percentage of sales. Scheduling based on sales projections can be unpredictable and can lead to understaffing or overstaffing, which can negatively impact your business and your employees.

Instead, it is generally better to base your staffing levels on the needs of your business. This may include factors such as the expected level of customer traffic, the tasks that need to be completed during each shift, and any special events or promotions you have planned.

Know Your Labor Laws

It is also important to consider any relevant labor laws, such as minimum wage and overtime rules. Make sure you have enough staff to meet the needs of your business, while also complying with labor laws and treating your employees fairly.

This being said, having a targeted employee costs, including management, of 30% or less of your sales is attainable and should be considered as a bench mark to guide whoever is in charge of scheduling.   The key is utilizing the right amount of staff, during your peak hours of operation, and less staff scheduled during the slower times.  This is easier to achieve when you have a roster of both full-time and hourly employees on your team.

barista training

What can employees do while it is slow and in the evenings? 

There are many things that employees can do during slow times in a cafe:

Clean and restock:

Employees can clean the cafe and restock supplies, such as coffee beans, cups, napkins, and pastries.  Creating an evening closing check list will aid in keeping team members accountable for daily/weekly cleaning and maintenance needed on your coffee equipment.   View one of our past blogs for tips on How to Clean and Maintain Your Espresso Machine.   These should be incorporated to routine jobs every week. 

Organize the cafe:

Employees can take the opportunity to reorganize the cafe.  Rearranging the seating or changing the layout of the display case.  Keeping your display case organized (according to the time of day), can really help increase food sales and increase your average transactions. Our past blog about The Importance of Food Programs in your Cafe discuss this topic.

condiment station

Train new employees:

Slow times can be a good opportunity to train new employees or review procedures with existing staff.  Working on advanced barista skills is best taught during slow times as it is much less intimidating for new employees.  Have them practice Barista Worthy Steamed Milk, how to properly make and AeroPress and working on their distribution methods so they Tamp Like a Champ are all going to help elevate the beverage experience for your clients.  There are many training videos available on YouTube and other social media which cover several topics. 

Update menus or specials:

Employees can work on updating the cafe's menu or creating new specials to attract customers.  Reach out to your local bakery partners and food distributors to see if they can meet with your team during these slow times to give tastings and educational presentations to further the food knowledge of your team.  

nachos

Plan events or promotions:

Slow times can be a good opportunity to plan events or promotions to bring in more business.  Have your employees ever walked around to personally introduce them selves and your cafe to the neighbouring businesses around you?  Drop off a few coffees or a coupon and personally invite them to come visit your cafe.

Take a break:

Employees can also use slow times to take a break, as long as there is enough coverage to handle any customers who may come in.  A rested employee is better able to handle the stresses of long line ups and clients who might be upset much easier than an employee who is exhausted and frustrated. 

Do paperwork:

Employees can catch up on paperwork or other administrative tasks that might not be possible during busier times.  You might be surprised that you have people on your team that are looking to assist you in different ways, which help alleviate administrative stress that burdens many entrepreneurs each week.   

happy customer

Utilizing your team in ways which free you up to work on growing your business should be your priority.  Being "stuck" in the day to day work inside your cafe, make it difficult to find times for marketing, sales growth, branding and networking opportunities.   Free yourself up and give your team ways that they can contribute to the health and success of your business.  

 

The History of Oolong Tea

Oolong tea is a partially fermented tea that is made from the leaves of the Camellia sinensis plant. It is known for its unique flavor, which is somewhere between black tea and green tea, and its beautiful, curled leaves. Oolong tea originated in China during the Ming Dynasty, and it was originally made only for the Emperor and his court. Today, it is produced in many countries around the world and is enjoyed for its flavor and potential health benefits.

Oolong loose leaf tea

What is the history of Oolong tea?

Oolong tea has a long and interesting history. It is believed to have originated in China during the Ming Dynasty (1368-1644), and it was originally known as "black dragon tea." The name "oolong" comes from the Chinese words "wu long," which means "black dragon." 

Oolong tea was first produced in the Fujian province of China, and it was initially made only for the Emperor and his court. Oolong tea was highly prized for its delicate flavour and beautiful appearance, and it became an important part of Chinese tea culture. In the 19th century, oolong tea was introduced to Taiwan, where it was cultivated on a larger scale. Today, oolong tea is produced in many countries around the world, including China, Taiwan, India, and Japan. It is enjoyed for its unique flavour and aroma, as well as its potential health benefits.

Chinese tea farm

What makes Oolong tea unique?

 Oolong tea is a type of tea that is made from the leaves of the Camellia sinensis plant, just like black, green, and white teas. Oolong tea is unique because it is partially fermented, which gives it a flavor that is somewhere between black tea and green tea. The flavor of oolong tea can be complex and varied, with notes of fruit, flowers, and herbs. Oolong tea is also known for its beautiful, curled leaves and its amber-colored liquor. In addition to its unique flavor and appearance, oolong tea is also believed to have numerous health benefits, such as aiding in weight loss, improving mental alertness, and reducing the risk of heart disease.

Does Oolong tea offer any health benefits? 

There is some evidence to suggest that oolong tea may offer a number of health benefits. Some of the potential benefits of oolong tea include:

  1. Weight loss: Some studies have suggested that oolong tea may help to boost metabolism and increase fat oxidation, which could lead to weight loss.
  2. Improved mental alertness: The caffeine and theanine found in oolong tea may help to improve mental alertness and focus.
  3. Reduced risk of heart disease: Oolong tea is rich in antioxidants, which may help to reduce the risk of heart disease by lowering cholesterol levels and reducing inflammation.
  4. Stronger bones: Oolong tea is a good source of bone-building minerals like fluorine, which may help to improve bone density and reduce the risk of osteoporosis.
  5. Improved dental health: Oolong tea contains compounds that may help to kill bacteria and inhibit the growth of plaque, which could improve dental health.

It's important to note that more research is needed to fully understand the health benefits of oolong tea, and it's not a substitute for a healthy diet and lifestyle. As with any dietary supplement, it's important to speak with a healthcare provider before adding oolong tea to your diet.

Idle Tea Oolong Orange Cream

If you have not tried our Idle Tea offering, this is one we definitely recommend.   The aroma alone will have you coming back for more.  

Oolong Orange Cream

Flavor Profile: Clean orange citrus notes with a creamy finish.

Ingredients:  Oolong tea, natural flavor, orange peel, safflower

Oolong is a traditional semi-oxidized Chinese tea produced through a process including withering the plant under strong sun and oxidation before curling and twisting. Most oolong teas, especially those of fine quality, involve unique tea plant cultivars that are exclusively used for particular varieties.

Idle Tea Oolong Cream

Why Are Food Programs in your Cafe SO Important?

Running a successful coffee shop is more than just serving great coffee.  Well thought through food programs could be the key to bring in new customers, as well as current customers more frequently. However, doing this is harder than you might think.

Our experiences working with cafes, as well as running our own cafe locations showed us that implementing a food program is often the most difficult task a cafe owner has.   

Cafe food programs

Food programs can be an important aspect of a café's business, as they can help to attract and retain customers. A well-thought-out food program can also help to differentiate a café from its competitors and provide a unique experience for customers. 

Some examples of food and beverage programs that a café should include:

 

The first things is the specialty coffee and tea programs:

These programs focus on offering a variety of high-quality, specialty coffee and tea drinks. This can include sourcing beans from specific regions or roasters, offering a range of brewing methods, and providing detailed information about each coffee or tea variety.

selection of pastries

Food menus:

A café's food menu can be an important part of its overall food program. This might include offering a range of breakfast items, sandwiches, salads, and other light meals. It's important for a café to consider the preferences of its target market and offer items that will appeal to them.

Local and sustainable sourcing:

Some cafés focus on sourcing their food and drink items locally and sustainably. This can help to support the local community and reduce the café's environmental impact.

Special events and promotions:

Cafés may also offer special events or promotions as part of their food program. This might include hosting tastings or pairing events, offering discounts or promotions on certain items, or hosting live music or other entertainment.  Catering events, and having easy to carry platter for parties can create unique marketing opportunities. 

Pastries and baking

Should a food program change throughout the day?

It's not necessarily necessary to change a café's food program throughout the day, but it can be a good idea to offer a variety of options to suit different times of day and customer needs. For example, a café might offer a selection of breakfast items in the morning, such as pastries, oatmeal, and breakfast sandwiches, and then transition to a lunch menu featuring sandwiches, salads, and soups later in the day.

Depending on the café's target market and location, it may also make sense to offer different options at different times of day to suit the needs of different customers. For example, a café located near an office building might offer more grab-and-go items for lunchtime customers, while a café in a residential area might focus on offering more sit-down meals for dinner.   If you are working with food distributors such as Sysco or GFS, they will often have services with their in-house chefs to help create these menus. 

construction site

It's also worth considering whether to offer any daily specials or rotating menu items as part of the food program. This can help to keep the menu fresh and interesting for regular customers, and can also provide an opportunity to test out new items and get customer feedback.

Your Customers Buy Food with Their Eyes

We often suggest to clients, that changing your display case, show casing different foods, for different parts of the day can help sell extra items to your customers.  Increasing your average transaction with your current clientele is the fastest way to grow your top line sales….and much easier than trying to attract new customers.   Local wholesale bakeries such as Al Forno, could often make recommendations on what to offer throughout your day. 

Overall, the key is to offer a range of options that will appeal to the café's target market and suit the needs of different times of day. By doing this, a café can create a successful and engaging food program that helps to attract and retain customers.   

baking in bakery

Is making your own food a better decision than buying from local food providers?

Baking/Creating your own food program offers many benefits, however, also brings many complexities that need consideration.   Extra labor, food safety concerns, additional storage and specialized kitchen equipment are simply a few.  

When creating a food program, it's important to consider the target cost of goods (COGS), which is the total cost of all the ingredients and supplies needed to produce the food and drinks offered by the café. This includes things like the cost of raw ingredients, packaging, and any other supplies needed to prepare and serve the items.

The target COGS will depend on a number of factors, including the type of food and drinks being offered, the cost of ingredients and supplies in the local market, and the desired profit margin for the business. In general, it's important to strike a balance between keeping COGS as low as possible and offering high-quality, appealing products that will attract and retain customers.

One way to determine a target COGS is to conduct a cost analysis of the food and drinks being offered. This involves calculating the cost of all the ingredients and supplies needed to produce each item, and then determining the percentage of the selling price that these costs represent. For example, if the cost of ingredients and supplies for a particular item is $3 and the item is being sold for $10, the COGS would be 30% of the selling price.

fresh made pastries

When you are making your own food, It's generally recommended that a café's COGS be in the range of 30-35% of the selling price for food when items and 20-30% for drink items.   When ordering in prepared foods from outside vendors, its generally recommended that your COGS be in the range of 45-55% of the selling price of food.

This will vary depending on the specific circumstances of the business, but keeping COGS within these ranges can help to ensure that the business is profitable while still offering high-quality products.

Overall, the importance of a food program in a café will depend on the specific goals and target market of the business. By carefully considering these factors, a café can create a successful and engaging food program that helps to attract and retain customers.

 

 

Coffee Processing Methods Explained : Natural, Anaerobic, Honey, Oh My!

Are you starting to get serious about specialty coffee? It’s essential that you learn about all the different coffee processing methods.

You know when you look at a bag of coffee and see “black honey” or “anaerobic natural”? Our aim is to help you end this head-scratchery so you can be confident about your coffee knowledge.

We did a previous blog about coffee processing before, but we wanted to revisit it more in-depth and add some newer processes to the mix. Understanding how your coffee was processed helps you understand why it tastes the way it does.

Natural Processed Coffee

What is coffee processing?

In a nutshell, coffee processing is what gets done to the coffee cherry after it’s been picked off the tree and sorted. After harvesting and picking the ripest cherries, the producer needs to decide what to do with the cherries.

Coffee is the seed inside of a cherry. Sure, you could simply remove the cherry and discard it immediately. That is a coffee processing method in itself (more on that later). But the cherry itself is sweet and fruity, and it can add some very interesting, complex flavours to the green beans.

In most forms of processing, a certain amount of the cherry pulp is left on the bean to ferment. Fermentation is a tricky task which can go terribly wrong and result in spoilage, but if done right, it can be magical. It requires getting the right temperature, pH level, and fermentation time.

Layers of a coffee bean

 

The anatomy of a coffee cherry

Let’s run through the anatomy of a coffee cherry so that when we throw around terms like “mucilage” and “skin,” you know what we’re talking about.

The skin or the “cascara” of the cherry is the outermost layer of the fruit.

The pulp refers to the overall flesh of the fruit, just under the skin.

The mucilage is a very specific part of the pulp–it’s the sticky, slippery layer that covers the seed.

The parchment is the papery layer of the seed that covers and protects the seed. It comes off naturally while being roasted.

The seed of the coffee cherry is essentially the green bean.

To better visualize the anatomy of a coffee cherry, check out this resource. 

Let’s run through the most popular coffee processing methods.

fully washed coffee

Wet process coffee

Wet process coffee, or “washed” process, is a process where the pulp and mucilage are removed from the seed as quickly as possible. 

First, the coffee cherries are placed in a de-pulping machine. Second, the seeds ferment briefly to soften the mucilage just enough to facilitate easy removal. Third, the seeds are soaked in water and agitated to remove the sticky mucilage layer. Finally, the seeds are laid flat on beds to sun-dry completely before being packed and shipped.

This is a very popular method of processing because it lends a very clean taste that allows the natural acidity to shine.

honey processed coffee

 

Honey process coffee

In the honey process, the skin and pulp are removed from the seed, but the mucilage is left on the seed during fermentation.

There are 3 different levels of honey process coffee: yellow, red, and black. The darker the colour, the longer the fermentation, and the stronger the flavour. Let’s explore these sub-processes more in-depth.

The mucilage is left on the seed, and the beans are laid out on large mats to sun dry. Yellow honey process coffee is lightly sweet and fruity with a clean profile, similar to wet process, but fruitier.

The mucilage-covered seeds are fermented slightly. The seeds are piled on top of each other to facilitate fermentation, and then raked into a flat layer to dry. Red honey coffee tastes sweet and fruity.

In this process, the mucilage-covered seeds are fermented the longest. The beans are piled on top of each other, with a longer fermentation than red honey. Black honey process coffee tastes winey and boozy thanks to the longer fermentation, with ripe fruit notes. 

 

natural processed coffee

Natural process coffee

Natural process coffee is where the whole cherry is left intact on the seed during fermentation. This includes the skin, pulp, and mucilage–nothing is removed. 

The beans lie in the sun on raised beds, while constantly being turned. This prevents rotting and spoiling the entire batch of coffee. Once the beans are fully dried, the dried cherries are hulled off to extract the green beans.

Natural process coffee has a very fruity, molasses-y flavour that a lot of people are drawn to. It’s common to taste fruity notes like blueberry, strawberry, and raspberry, with a pleasant acidity.

The natural process is popular in coffee-growing countries where clean water isn’t an abundant resource. You’ll tend to see natural process coffee from countries like Ethiopia where there isn’t a huge supply of clean water.

Anaerobic process coffee

The anaerobic process is a newer process that’s quite tricky and time-consuming. When done properly, it can have incredibly exciting, exotic flavours like tropical fruit and spice.

Anaerobic means “oxygen deprived.” The intact coffee cherries are placed in large barrels with water and sealed from oxygen for 48 to 72 hours. They ferment without oxygen, which imparts  a completely different flavour from natural or honey processing. After fermentation, the pulp and mucilage are removed and the beans are laid to dry completely in the sun.

Raised African Drying Beds

Wet hull process

Not to be confused with “wet process,” the wet hull process is a less common type of coffee processing. Also known as “giling basah,” this coffee process method is mainly practised in Indonesia. In this process, the parchment is removed from the seed before the bean dries completely.

Coffee that’s been wet hulled tends to have rich earthy, smokey, dirty flavours, with little to no sweetness or acidity. These coffees tend to taste good when roasted dark, which eliminates some of their unpleasant flavours. This allows the desirable flavours, like earth and smoke, to shine. 

Trust the process

Coffee processing methods have a huge impact on the flavour of your coffee. If you’re a coffee lover and want to learn more about coffee, it is essential that you learn about coffee processing methods. It can help you understand why your coffee tastes the way it does.

Want to experience coffee processes for yourself? Shop our Kenya Fully Washed, our West Coast Honey Processed, or our Gunsmoke Fully Washed & Wet Hulled coffees now!

 

How to Begin Planning a Budget to Build your Cafe


One of the first questions we are often asked when people are beginning to plan their dreams of building their own coffee shop Is “What would be the average total cost to build a 1500 square-foot coffee shop?” In this article we explore some things to consider, and hidden costs you might not have thought about when planning a budget for your cafe. 

cafe blueprints

 

It's difficult to provide an average total cost to build a 1500 square-foot coffee shop, as the cost will depend on a wide range of factors such as location, equipment, and finishes. In general, you can expect to pay anywhere from $350,000 to $450,000 or more to build a 1500 square-foot coffee shop. This estimate includes the cost of rent or purchasing a space, as well as the cost of equipment, supplies, labor, and other expenses.

It's important to keep in mind that these estimates are just rough estimates, and the actual cost of building a coffee shop will depend on your specific circumstances and location. It's a good idea to work with a professional, such as a contractor or an architect, to get a more accurate estimate of the cost to build a coffee shop. They will be able to take into account the specific features and finishes you want for your coffee shop and provide a more detailed cost estimate.

Demolition of old space

 

What are things you should consider when planning a budget to build a coffee shop?

There are several things to consider when planning a budget to build a coffee shop:

  1. Location: The cost of rent or purchasing a space will vary depending on the location of the coffee shop. It's important to consider the cost of real estate in the area where you want to open your coffee shop.
  2. Equipment: You'll need to purchase or lease coffee-making equipment, as well as other items such as tables, chairs, and display cases. Make sure to budget for these expenses.
  3. Labor: You'll need to hire employees to work in your coffee shop, and you'll need to budget for their salaries and any benefits you offer.
  4. Supplies: You'll need to purchase supplies such as coffee beans, cups, and other consumables on a regular basis. Make sure to budget for these ongoing expenses.
  5. Marketing: It's important to promote your coffee shop to attract customers. You'll need to budget for marketing efforts such as advertising, social media, and events.
  6. Legal and professional fees: There may be legal and professional fees associated with setting up a business, such as fees for incorporating or registering your business, as well as any consulting fees.
  7. Contingency: It's a good idea to budget for unexpected expenses that may come up as you're setting up and running your coffee shop. This could include things like repairs or unexpected increases in the cost of supplies.

Construction project

What are other hidden costs you might not be considering when planning your budget?

Here are some other hidden costs that you might not be considering when planning a budget for your coffee shop:

  1. Permits and licenses: You'll likely need to obtain various permits and licenses to operate your coffee shop, such as a business license and a food service permit.
  2. Insurance: It's important to have insurance to protect your business in case of accidents or other unexpected events. You may need liability insurance, as well as insurance for your equipment and supplies.
  3. Rent or mortgage payments: If you're leasing or purchasing a space for your coffee shop, you'll need to budget for rent or mortgage payments. These costs may be higher than you expect, especially if you're in an expensive location.
  4. Utilities: You'll need to pay for utilities such as electricity, water, and gas to operate your coffee shop. These costs can add up, so make sure to budget for them.
  5. Maintenance and repairs: Your coffee shop equipment and facilities will need regular maintenance and may need repairs from time to time. Make sure to budget for these costs.
  6. Taxes: You'll need to pay taxes on your business, including income tax and sales tax. Make sure to budget for these expenses.
  7. Professional services: You may need to hire professionals such as lawyers, accountants, or consultants to help you set up and run your coffee shop. Make sure to budget for these services.

Electrical work

Once your café is built, what is the average amount of time to expect your full ROI?

It's difficult to provide an average amount of time to expect a full return on investment (ROI) for a coffee shop, as it will depend on a wide range of factors such as location, pricing, and competition. In general, it can take several years to recoup the initial investment in a coffee shop. 

There are several factors that can impact the time it takes to see a full ROI on a coffee shop:

  1. Location: The location of your coffee shop can have a big impact on its success. A prime location with high foot traffic can help your coffee shop generate more sales, which can in turn help you see a quicker ROI.
  2. Pricing: Setting your prices too low can make it difficult to generate enough profit to see a full ROI. On the other hand, setting your prices too high can drive customers away. It's important to find a pricing strategy that strikes a balance between attracting customers and generating a profit.
  3. Competition: The level of competition in your area can also impact your ROI. If there are many other coffee shops in the area, it may be harder to attract and retain customers.

Fratello Coffee

It's important to keep in mind that it may take some time to build a customer base and establish a successful coffee shop. It may take several years to see a full ROI, but with careful planning and hard work, it is possible to achieve success.

Reach out to our team here at Fratello Coffee Roasters to dig in further to this topic.  Our coffee consulting can help you think through topics like this, and others. 

 

 

High Altitude Coffee : What’s The Big Deal?

Have you ever wondered what elevation has to do with the cup of coffee you’re drinking? If you’ve ever looked at your bag of coffee and been baffled by “5200 ft”, you’re not alone. High altitude coffee is the kind of coffee you want to seek out, and elevation is one of the most important flavour factors.

Steep mountain range

Even in hot countries near the equator, pieces of land at high altitudes have cooler temperatures. A piece of land high up in the mountains will be much cooler than the land closer to sea level. Coffee trees are happiest in these lower temperatures, and that’s why you’ll find almost exclusively high elevation coffee in the specialty coffee sphere. 

In this article, we’ll help you understand why high altitude coffee is so sought-after.

What is high altitude coffee?

High altitude coffee is coffee that’s been grown at a high elevation of 4000-5500 ft above sea level. High altitudes have lower temperatures, which is why many mountainous regions in hot climates tend to feel cooler than ground levels.

Growing coffee is a very long process, and it needs a consistent temperature. Coffee mainly grows in hot countries near the equator, like Ethiopia, Kenya, El Salvador and Colombia. 

Ironically, coffee trees don’t like intense heat. Arabica coffee is a delicate plant. Coffee trees like the kind of weather that you and I like–20 degrees C with some shade. Comfortably warm, without the scorching sun on our skin. 

In order to facilitate this paradise-like microclimate for coffee trees, producers like to grow coffee at high elevations, like in the mountains. 

High Altitude coffee farms

 

Why is high altitude coffee desirable?

High altitude coffee tends to have better, more complex flavour than low altitude coffee. The cooler temperatures of the high altitudes allow the coffee trees to grow slowly. This allows them to mature slower and develop complex flavours. When it comes to specialty coffee, high altitude is key.

Coffee does also grow closer to sea level. This is called low elevation coffee, and it’s widely commercially available because it’s cheap and in high supply. In general, the lower the altitude, the lower the quality of the coffee.

What is low altitude coffee?

Low altitude coffee is coffee that’s grown at an altitude of between 600 and 2500 ft above sea level. Most commercially available coffee sold around the world is low altitude coffee. It’s cheaper to produce, it grows quickly, and it has a massive yield.

However, arabica coffee (the only subspecies of coffee you’ll find in specialty coffee) doesn’t grow well in heat and direct sun. Robusta, on the other hand, loves heat and sun. That’s why most low altitude coffee is robusta.

“Sun grown coffee” is another related term that means coffee that’s grown directly in the sun. When the sun hits the coffee trees, they grow very quickly. A lot of low elevation coffee is also sun grown coffee. Direct sunlight makes the coffee grow even faster. 

Low altitude and sun grown coffee are widely grown because they’re much easier to cultivate than high altitude coffee. High altitude coffee requires a lot more hard work and knowledge to produce.

Green coffee beans

Physical differences between high and low altitude coffee

An expert will be able to quickly spot the difference between high and low altitude green coffee beans. However, there are some general tell-tale signs.

High altitude coffee physical characteristics

High altitude coffee beans are harder and denser than low elevation coffee. The beans are hard because they’ve grown slowly and have had time to mature. The fissure (ie. that little line that runs down the coffee bean) says a lot about the coffee. High elevation coffee will have a fine fissure line, which is sometimes zig-zagged or askew.

Low altitude coffee physical characteristics

Low altitude coffee is a softer, less dense coffee bean. Because it grows so quickly, it doesn’t grow compactly. It has a wider fissure line than high altitude coffee, and the line is usually straight.

Chemex coffee maker

The difference in flavour

High altitude coffee has complex flavour and acidity. You’ll taste a lot of things going on at once, like sweetness, fruit, spices, acidity, body, bitterness, and more.

Medium altitude coffee will have some sweetness, with little to no acidity. Medium elevation coffee is somewhere between 2500 ft and 4000 ft above sea level.

Low altitude coffee will have no acidity, no sweetness, and taste bland and vegetal. People drink this coffee just to get their caffeine fix, and it tastes bearable if you like tons of sugar and cream in your coffee!

Check out Perfect Daily Grind’s elevation coffee chart to see where your coffee lies!

Can low altitude coffee be good?

In some cases, low altitude coffee can be excellent. Altitude is relative–some coffees won’t do well with high altitudes in parts of the world with already cool temperatures. Take Kona, Hawaii, for example. This low altitude coffee region produces some of the best coffee in the world. The higher altitudes in Kona would be too cold, and likely kill the coffee trees. 

While high altitude coffee is certainly praised in the specialty coffee world, there’s no saying that low altitude coffee is “bad.” Specialty coffee has its own distinct culture, with its own grading system. To rate low elevation, sun grown, or robusta coffee by specialty coffee standards can often be simplistic.

Robusta coffee, which thrives in low elevations, heat, and sun, has its own culture that’s separate from specialty coffee. It’s a different subspecies of coffee, with a completely different flavour profile, making up 40% of the world’s coffee production. 

There is a lot of love for robusta coffee, which contains more caffeine and is enjoyed in smaller quantities. Robusta coffee is very popular in countries like the Philippines and Vietnam, which have a huge coffee culture.  

However, it’s safe to say that most commercially available coffee that’s low altitude coffee is lower quality.

coffee cupping at home

Tasting the difference

If you want to find the best specialty coffee, look for coffee that’s been grown at an elevation of at least 4500 ft. To further explore the flavours of high altitude coffee, check out our previous article on coffee cupping at home.

Looking for a true elevation coffee experience? Try our high altitude coffees. Our Nicaragua is clean and creamy with notes of jasmine and black tea. Our Colombia is sweet and citrusy, with notes of caramel and honey.