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.

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:

Academic Pressure: Demanding coursework, exams, and deadlines can cause significant stress and anxiety.
Financial Stress: Many students need to work part-time to support themselves financially, adding an extra layer of pressure to their lives.
Social and Personal Commitments: Balancing academic life with social and personal activities can be challenging, leading to feelings of overwhelm.
Lack of Sleep: Irregular sleep patterns and all-night study sessions can negatively impact physical and mental well-being.
Limited Time for Self-Care: Neglecting self-care routines can exacerbate burnout and hinder overall well-being.

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:

Create a Weekly Schedule: Plan out your week in advance, including time for classes, study sessions, work, and personal activities. This helps you stay organized and ensures you have dedicated time for everything.
Prioritize Self-Care: Make time for activities that recharge you mentally and physically, such as exercise, meditation, or hobbies you enjoy.
Set Boundaries: Learn to say "no" to additional commitments when your plate is already full. Setting boundaries helps you avoid overwhelming yourself.
Seek Support: Don't hesitate to reach out to friends, family, or university resources if you're feeling stressed. Talking about your challenges can be therapeutic.
Practice Mindfulness: Stay present and focused in the moment to reduce anxiety about the future or regret about the past.

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:

Enhanced Focus and Alertness: Caffeine in coffee can improve cognitive function, helping you stay focused during study sessions and exams.
Mood Enhancement: Coffee consumption is associated with increased dopamine levels, which can contribute to a more positive mood.
Social Bonding: Sharing a cup of coffee with friends can be a great way to take a break, relax, and strengthen social connections.
Coffee Break Rituals: Taking short coffee breaks can act as a mindfulness practice, allowing you to recharge and refocus.
Limitations: Be cautious not to rely on coffee as a primary coping mechanism or consume excessive amounts, as it may lead to negative effects like jitteriness or disrupted sleep.

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.

Practical Strategies to Cope with University Burnout

Time Management Techniques:
- Pomodoro Technique: Break your study time into focused 25-minute intervals, followed by a short break. This method can increase productivity and prevent burnout.
- Time Blocking: Allocate specific time blocks for different activities to maintain a structured schedule.
Financial Management:
- Budgeting: Create a budget to manage your finances efficiently, ensuring you can meet your needs without unnecessary stress.
- Seek Flexible Employment: Look for part-time work opportunities that accommodate your academic schedule and allow for sufficient study time.
Social Support:
- Join Clubs or Organizations: Engaging in campus clubs or organizations can provide a sense of community and support.
- Study Groups: Collaborating with peers in study groups can reduce feelings of isolation and enhance learning.
Self-Care Practices:
- Regular Exercise: Incorporate physical activity into your routine, as exercise has numerous benefits for mental health and overall well-being.
- Mindfulness and Meditation: Practice mindfulness to reduce stress and improve focus.
Balancing Academics and Work:
- Flexible Study Options: If possible, explore online or blended learning options to accommodate work commitments.
- Workplace Study Time: Utilize breaks at work to review study materials or complete assignments.

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!

Ethiopia Misty Valley : Specialty Coffee from the Yirgacheffe Region

In the world of coffee, Ethiopia is a land of unparalleled diversity, offering a rich tapestry of flavors and profiles. Among its treasures, the Ethiopia Misty Valley. Come Explore the Distinctive Flavors of the Yirgacheffe region and find out why their specialty coffee stands as a remarkable example of innovative processing and exceptional taste. Let's delve into the details of what makes this coffee so special and how it captures the essence of Yirgacheffe's uniqueness. Read more to see why Fratello Coffee is so excited to introduce this truly expectational coffee. Try it for yourself and visit our store now.

Ethiopia's Coffee Gem: Yirgacheffe

Yirgacheffe's Coffee Heritage

Yirgacheffe, nestled within the broader coffee-producing area of Gedio, Ethiopia, is celebrated for its exquisite coffee beans. These beans are renowned for their delicate aromatics and clean citrus flavors when processed using the traditional washed method. However, in a quest for distinctiveness, Gedio's producers have ventured into uncharted territory by experimenting with the natural processing method.

Natural Process Innovation

While Yirgacheffe's washed coffees are prized, the Gedio region's experimentation with the natural process adds a new dimension to the coffee landscape. The natural process involves drying the coffee cherries with the fruit's flesh intact. This method has been embraced by forward-thinkers like Abdullah Bagersh, resulting in an exciting profile that deviates from the familiar washed coffees of Yirgacheffe.

Abdullah Bagersh's Misty Valley Coffee: A Journey of Excellence

The Art of Care

Abdullah Bagersh's Misty Valley coffee embodies meticulous care right from the start. The journey begins when the coffee cherries arrive at the mill for drying on raised African beds. During the crucial first 48 hours, the cherries are vigilantly turned day and night. This attention ensures even moisture evaporation, fostering consistency and a pristine cup profile. While the natural process presents challenges like mold and uneven airflow, Bagersh's mastery transforms these hurdles into triumphs, producing a coffee that magnificently displays the potential of Natural Yirgacheffe beans.

Crafting Coffee Perfection

After meticulous drying, the coffee cherries undergo meticulous processing. The removal of skin, mucilage, and parchment is executed with precision. What emerges are beans that have been carefully sorted, setting the stage for the Misty Valley coffee's next chapter. Designated as a Grade 1 Yirgacheffe, this classification underscores the coffee's exceptional quality.

Savoring the Ethiopia Misty Valley Experience

Aromas of Enchantment

As you embark on the journey of savoring Misty Valley coffee, an aromatic symphony unfolds. The aroma, reminiscent of blooming flowers, enchants the senses, inviting you to explore further.

Flavors of Complexity

The flavor profile of Misty Valley is a captivating exploration of the senses:

Fresh & Exotic with Floral Notes & Hints of Blueberry

Like a bountiful fruit basket, the coffee offers an array of fruity notes that dance harmoniously on the palate. These flavors, thoughtfully orchestrated, merge seamlessly, showcasing the coffee's complexity.

A Foundation of Harmony

Misty Valley's milky body lays the foundation for the orchestra of fruitiness and aromatics. This balance elevates the cup, creating a harmonious experience that lingers on the palate.

Embracing the Experience

As you conclude your encounter with Misty Valley coffee, a lingering and gratifying mouthfeel adds a final touch to the experience, leaving you with a sense of fulfillment.

The Epitome of Yirgacheffe's Excellence

In the diverse realm of Ethiopian coffee, the Misty Valley coffee from Gedio emerges as a beacon of innovation and quality. By venturing into the realm of natural processing and upholding meticulous care, Abdullah Bagersh has created a coffee that captures the essence of Yirgacheffe's uniqueness. From its perfumed aroma to its harmonious flavor profile, Misty Valley coffee stands as a testament to the boundless possibilities that lie within Ethiopia's coffee heritage. It is a distinctive gem that beckons coffee enthusiasts to embrace its journey of flavors and aromas.

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 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.

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.

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:

Sun drying: The cherries are spread out in thin layers and turned regularly to ensure even drying. This process can take up to several weeks.
Machine drying: In regions where the climate is less predictable, or for larger operations, machine drying is used to speed up the process. The cherries are placed in large tumbling machines where heated air dries them.
Combination drying: Some producers use a combination of sun and machine drying. The cherries are sun-dried until a certain moisture level is reached, and then machine-dried to finish the process.

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.

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.

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.

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.

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.

Unlocking Profitability : The Ultimate Guide to Cafe Financial KPIs

In the bustling world of the food and beverage industry, particularly in cafes, unlocking profitability is a critical aspect that can make or break your business. At Fratello Coffee Roasters, we've observed what makes cafes successful over the past 38 years of helping cafes open and run their businesses. Understanding and effectively managing key financial KPIs can provide you with a clear picture of your cafe's financial health and guide your decision-making process. This ultimate guide to cafe financial KPI's will delve into the essential KPIs that every cafe owner should monitor and how to use them to drive your business towards success.

Key Financial KPIs for Cafes

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

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.
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. To understand your COGS, you need to keep accurate periodic inventory. You can use your COGS data to analyze your actual vs theoretical (AvT) food costs. The variance between the two represents lost profit because of wasted inventory or mistakes1.

Gross Profit: This is your sales minus your COGS. It represents the profit you're making on each sale.
Operating Expenses: These are the ongoing costs of running your business, such as rent, utilities, and marketing.
Net Profit: This is your gross profit minus your operating expenses. It represents your overall profitability.
Customer Acquisition Cost (CAC): This is the total cost of acquiring a new customer, including marketing and sales expenses.
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.
Prime Cost: Your biggest restaurant expenses—food and labor costs—make up your prime cost. A good target for prime cost is to decrease it from an example of 68% to 64% over the next six months.

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.

Managing Employee Costs

One of the significant components of cafe operating costs is employee costs. Here are some strategies to help manage your employee costs:

Track your labor costs as a percentage of sales: This will give you an idea of how much you're spending on labor relative to your overall revenue. On average, most restaurant businesses target a labor cost percentage between 25-35% of sales.
Monitor your labor productivity: By tracking how much your employees are producing per hour, you'll be able to identify any bottlenecks or inefficiencies in your operations.
Set labor budget goals: By setting specific targets for your labor costs, you'll have a clear benchmark to aim for and will be able to track your progress over time.
Review your staffing levels: Make sure you have the right number of employees to meet customer demand without overstaffing.
Offer training and development opportunities: By investing in your employees, you can increase their productivity and efficiency, which can help reduce your labor costs in the long run.
Address Employee Turnover: High turnover is expensive for your restaurant. The cost of replacing an employee covers everything like recruiting, hiring, onboarding, training, and a development period.

By tracking and managing these KPIs, you'll be better equipped to control your employee costs and make informed decisions about how to allocate your resources.

Effectively Scheduling Employees

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.

Here are a few tips to help you get started:

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.
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.
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 cafe 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.
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.
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.

Conclusion

Managing cafe finances is a complex task, but with a clear understanding of your financial KPIs, you can make strategic decisions that drive cafe revenue growth. Remember, the goal is not just to increase sales but also to enhance customer satisfaction and loyalty, which in turn increases the customer lifetime value. By focusing on these KPIs and using them to guide your decision-making process, you can ensure the long-term success and profitability of your cafe.

Remember, the key to successful financial management in your cafe is understanding your numbers, making data-driven decisions, and continually adapting to the changing business environment. So, start tracking these KPIs today and take control of your cafe's financial future.

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.

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.

Essential Tools for Home Brewing

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.

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.

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.

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.

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.

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.

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.

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.

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.

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!

Fratello Coffee : Our Secret to Exceptional Coffee Consulting

Are you a coffee lover in Canada looking for the best coffee experience? Are you planning to open your own cafe or looking for a new coffee partner? Look no further than Fratello Coffee. With nearly 40 years of experience in coffee roasting, 11 years of successful coffee chain management and 5 years of wholesale bakery development, Fratello is committed to giving clients the best coffee and advice possible.

This is the foundation of our secret to exceptional coffee and espresso consulting services. In this article, we'll examine in greater detail what makes Fratello Coffee Roasters' coffee unique and how their experience can assist you in developing the ideal coffee programme.

Introduction to Fratello Coffee Roasters

Founded in 1985 by brothers Chris and Russ Prefontaine's parents, Fratello Coffee Roasters is one of the most respected coffee roasters in Canada. From its small beginnings in Calgary, and since the brothers purchased the company in 1997, Fratello has grown to become a leader in the coffee industry. Known for its high-quality coffee and exceptional customer service, our mission is to keep our coffee "consciously chosen, responsibly purchased, carefully roasted”. Other noteworthy projects, such as Slayer Espresso and Analog Coffee have also brought industry recognition to the Prefontaine family.

The Importance of High-Quality Coffee

Before we dive into Fratello Coffee Roasters' coffee roasting process, it's important to understand why high-quality coffee is so important. High-quality coffee beans are essential for producing great-tasting coffee. Many factors contribute to the taste and quality of coffee, including the type of coffee bean, the elevation of where coffee was grown, how coffee was processed, the roasting process, and how the coffee is brewed.

Sourcing the Best Coffee Beans

Fratello Coffee Roasters sources its coffee beans from some of the best coffee-growing regions in the world, working with farmers who are as passionate about coffee as we are. We're committed to sourcing coffee beans that are grown using sustainable and environmentally friendly methods, paying fair prices to ensure farmers can make a living wage.

Fratello's Coffee Roasting Process

Fratello Coffee Roasters uses Probat roasters, which are considered some of the best in the world, to ensure each batch of coffee is roasted to perfection. The company's Q Graded, master roaster carefully monitor the roasting process, using a combination of science and art to bring out the unique flavours of each coffee bean. Fratello Coffee Roasters offers a variety of roasting profiles, including light, medium, and dark roasts, to cater to every preference.

Fratello's Espresso Training Program

Fratello Coffee Roasters not only produce great-tasting coffee but also educate our customers on the art of making the perfect espresso. We offer an espresso training program that covers everything from machine maintenance to milk frothing. This program is a great way to learn how to make great-tasting espresso consistently each time.

Coffee Consulting Services

Fratello Coffee Roasters' coffee consulting services are a great resource for businesses and individuals looking to create the perfect coffee program. From coffee menu development to barista training, Fratello's coffee experts can help you create a coffee program that meets your unique needs.

Where to Buy Fratello Coffee in Canada

Fratello Coffee Roasters' coffee is available for purchase online and in select retailers across Western Canada. Our online store offers a wide variety of coffee blends, single-origin coffees, and espresso blends. Free shipping on orders over $40, to make sampling our roasts easier than ever. Fratello's coffee is also available in independent cafes and select grocery retailers throughout Alberta.

We are dedicated about giving our customers the best coffee and service here at Fratello Coffee Roasters. We take pride in locating the finest coffee beans, expertly roasting them, and providing our knowledge to assist you in developing the ideal coffee programme. We are eager to collaborate with clients who value flavorful coffee as much as we do and who are committed to buying ethically sourced, carefully roasted coffee. We are here to assist you in achieving your coffee goals, whether you are a coffee enthusiast or a business owner. We appreciate you thinking about Fratello Coffee Roasters as your superior coffee partner.

New Colombian Bolivar Coffee: A Gem from Antioquia

Colombia has long been synonymous with world-class coffee, and the Colombian Bolivar coffee is no exception. Sourced from the verdant region of Antioquia and the picturesque municipality of Ciudad Bolívar, this extraordinary coffee embodies the rich history, culture, and fertile landscape of the area. In this introduction, we'll explore the unique qualities of the Bolivar coffee, taking you on a journey through the lush terrain of Antioquia, and delving into the factors that make this region perfect for coffee cultivation.

Fratello Coffee's Partnership with Racafe: Pursuing Sustainability and Excellence

Collaboration between Fratello Coffee and renowned Colombian coffee exporter Racafe demonstrates a common dedication to quality, sustainability, and solid ties with regional coffee growers. Through their relationship, they not only ensure the finest coffee, but also support coffee production that is environmentally friendly.

Why Fratello Coffee Chose Racafe

Extensive Network: Racafe's wide range of offices, mills, and export centers across Colombia allows for seamless sourcing from multiple regions.
Harvest Diversity: Colombia's multiple harvest seasons and numerous small coffee producers create a unique challenge in sourcing coffee from Colombia. Racafe's expertise in this area makes them an ideal partner for Fratello Coffee.
Shared Values: Both Fratello Coffee and Racafe prioritize long-term, sustainable relationships with coffee producers and are dedicated to environmental and sustainability programs that benefit local communities.

Colombia Bolivar Coffee Cup Profile

Experience the exquisite taste of Bolivar coffee, defined by its remarkable sensory attributes:

Fragrance, Aroma, and Flavor: Indulge in the delightful notes of chocolate and ripe fruit that permeate the fragrance, aroma, and flavor of Bolivar coffee.
Balance and Body: Savor the harmonious balance between fair acidity and a round body, which results in a smooth and satisfying cup.
Clean and Fresh Residual: The coffee's clean and fresh residual taste leaves a pleasant and lingering finish on the palate.

Ecological Data: The Foundations of Bolivar Coffee's Quality

The outstanding cup profile of Bolivar coffee is a product of its exceptional agro-ecological conditions:

Altitude: 2000 - 2600 meters above sea level (masl)
Temperature: 16 - 24°C
Annual Rainfall: 2100 - 2400 mm
Drying Process: Sun-dried
Botanical Cultivars: Castillo, Catimore, and others
Soil Characteristics: Volcanic ashes
Wet Milling Process: Fully washed

The Enchanting Landscape of Antioquia and Ciudad Bolívar

Nestled in the heart of Colombia's mountainous terrain, the region of Antioquia and its municipality of Ciudad Bolívar boast an array of natural wonders that make it an ideal location for coffee cultivation.

Altitude: The high altitude of Antioquia lends itself to the slow maturation of coffee cherries, allowing them to develop a complex and refined flavor profile.
Volcanic Soil: Rich in minerals and nutrients, the volcanic soil of Antioquia promotes the growth of healthy and robust coffee plants.
Climate: With a stable and temperate climate, Antioquia provides consistent rainfall and temperature, ensuring optimal growing conditions throughout the year.

Bolívar: A Picturesque Municipality

Lush Scenery: Surrounded by flourishing vegetation and majestic landscapes, Ciudad Bolívar is an idyllic setting for coffee cultivation.
Historical Heritage: Known as the "Capital of the Southwest of Antioquia," Ciudad Bolívar's rich history is deeply intertwined with coffee production and local culture.

The Art of Coffee Cultivation in Bolívar

The people of Ciudad Bolívar have successfully positioned their municipality as a crucial center for both urban and rural development, thanks to their dedication to agriculture and commerce. Their expertise in coffee cultivation is evident in the following areas:

Skilled Farmers: Generations of skilled farmers have honed their craft, ensuring the cultivation of the highest-quality coffee beans.
Sustainable Practices: A strong emphasis on environmentally friendly and sustainable farming methods preserves the natural beauty and resources of the region.

The Antioquia and Ciudad Bolivar region's remarkable agro-ecological conditions and Fratello Coffee's relationship with Racafe make the Bolivar coffee a promise of a delicious and sustainable sensory experience. Enjoy the complex flavour of this Colombian treasure and allow it to serve as a constant reminder of the passion and hard work that goes into each cup.

Try a bag now!

The Cold Brew Coffee Wave : Profitable Strategies for Coffee Shops

It is likely that you, along with all of your customers have heard about the Cold Brew Coffee wave happening in North America. There are many profitable strategies for coffee shops to consider when approached cold coffee options. In the dynamic world of coffee, cold beverages have taken centre stage, rapidly growing in popularity among consumers and coffee connoisseurs alike. With the global market value of cold brew coffee alone projected to reach a staggering $1.4 billion by 2023, it’s clear that the demand for chilled caffeinated refreshments is more than just a fleeting trend. This surge in preference for cold coffee drinks, including iced coffee, cold brew, iced lattes, and blended coffee beverages, has been especially prominent among younger demographics.

The National Coffee Association's 2020 National Coffee Data Trends report reveals that about 20% of coffee drinkers enjoy gourmet coffee beverages daily, a category that encompasses an array of chilled coffee delights. This blog post explores the top cold coffee drinks gaining traction in the market, the benefits of offering an extensive cold beverage menu in your coffee shop, and even shares some easy recipes for coffee lovers to try at home. So, whether you’re a coffee shop owner seeking to capitalize on this trend or a coffee enthusiast curious about the cold coffee craze, read on to get your fill of all things cold brew.

The popularity of cold coffee drinks, including iced coffee and cold brew, has been steadily increasing over the years. In the U.S., for example, the National Coffee Association's 2020 National Coffee Data Trends report showed that cold coffee drinks' popularity was growing, especially among younger consumers. As of 2020, about 20% of coffee drinkers reported drinking gourmet coffee beverages (which include drinks like iced coffee and cold brew) on any given day.

This statistic shows the market value of cold-brew coffee worldwide from 2017 to 2023. By 2023 the global market value of cold-brew coffee is expected to reach 1.4 billion U.S. dollars.

Iced Coffee: This is a classic and simple option, making it widely popular. This is brewed coffee that's cooled down and then poured over ice. Compared to cold brew, iced coffee has a more aromatic and bright flavor as it's brewed with hot water, but it can also taste more acidic.
Cold Brew: With its smooth taste and lower acidity, cold brew has surged in popularity in recent years. This is made by steeping coarsely ground coffee beans in room-temperature water for an extended period of time, usually 12 hours or more, then straining it to get the final drink. The result is a coffee concentrate that is often diluted with water or milk.
Blended Coffee Drinks: These are often sweet, dessert-like drinks. A common example is a frappuccino, which is a trademarked Starbucks drink that's made with iced coffee or espresso, milk, and blended with various flavors and often topped with whipped cream.
Iced Latte: This is a popular choice for those who prefer a creamier, milder coffee drink. This is made with espresso and chilled milk poured over ice. It's smoother and creamier compared to iced coffee.
Nitro Cold Brew: While not as widely available as some other options, its unique creamy texture has gained it a following. This is cold brew coffee that has been infused with nitrogen gas, which is released through a pressurized valve with tiny holes, creating a frothy, creamy texture. It's served straight from the tap and drunk black without any added milk or sweeteners.
Iced Americano: This is favored by those who prefer a stronger coffee taste in their iced drinks. This is made by pouring a shot or two of espresso over cold water and ice. The result is a bold, robust coffee flavor.
Iced Mocha: A favorite among those with a sweet tooth, combining coffee, milk, and chocolate. This is made by mixing espresso, cold milk, and chocolate syrup together and serving it over ice. It's a sweet, chocolatey take on iced coffee.
Iced Espresso: A more concentrated iced coffee option, popular with espresso lovers. This is made by pulling an espresso shot and then cooling it down over ice. It has a stronger, more concentrated flavor than regular iced coffee.
Iced Cappuccino: This is similar to an iced latte, but with more foam and often a sprinkle of cocoa or cinnamon on top.
Flash Brewed Coffee: While not as well-known, it's gaining popularity for its unique flavor profile. Also known as Japanese Iced Coffee, this method involves brewing hot coffee directly onto ice. The result is an iced coffee with bright, well-preserved flavors.

The Benefits of Offering an Extensive Cold Beverage Menu

Offering an extensive cold beverage menu in your coffee shop can unlock numerous benefits. Firstly, it can attract more customers. Some patrons prefer cold coffee, particularly in warmer climates or during the summer months. By providing a variety of cold options, you can cater to these preferences and broaden your customer base.

Moreover, a diverse menu appeals to a wide range of tastes. Whether a customer is partial to the smoothness of a cold brew or the sweetness of a blended coffee drink, having an array of options increases the likelihood of satisfying their palate.

In the highly competitive coffee shop industry, innovation and differentiation are crucial. An extensive cold beverage menu can set your shop apart, drawing customers in with unique or innovative drinks and creating a buzz around your brand.

Increased Average Transaction

From a revenue perspective, cold beverages often command higher price points due to their more complex preparation processes or ingredients, thus increasing your average ticket size. Additionally, cold coffee drinks, especially those that are sweet or blended, can extend your peak hours by being popular at different times of the day compared to traditional hot coffee.

Consistently offering new and exciting beverages can also promote customer loyalty, as customers are more likely to return to see what's new. An extensive cold beverage menu allows your shop to adapt to seasonal changes, offering a refreshing alternative to hot drinks during warmer months.

Lastly, for the health-conscious customer, cold beverages like cold brew are often seen as healthier options due to their lower acidity and potentially lower calorie counts, especially if consumed black or with minimal additives. Catering to this demographic can attract health-conscious customers, further enhancing your shop's appeal.

Cold Brew and Iced Coffee Recipes

Iced Coffee:

Ingredients:

1/2 cup ground coffee
2 cups water
Ice
Milk or creamer (optional)
Sweetener (optional)

Instructions:

Brew coffee with water using your usual method (drip coffee maker, French press, etc.).
Allow the coffee to cool to room temperature.
Fill a glass with ice.
Pour the cooled coffee over the ice.
Add milk or creamer and sweetener if desired.

Cold Brew:

Ingredients:

1 cup coarsely ground coffee
4 cups water
Ice
Milk or creamer (optional)
Sweetener (optional)

Instructions:

In a large jar, combine the ground coffee and water.
Stir to make sure all the coffee is wet.
Cover and let steep at room temperature for at least 12 hours or up to a day.
Strain the coffee through a fine-mesh sieve or cheesecloth into a clean jar or pitcher.
To serve, fill a glass with ice and dilute the cold brew concentrate with an equal amount of water. Add milk or creamer and sweetener if desired.

Blended Coffee Drinks (Frappuccino):

Ingredients:

1 cup strong brewed coffee, cooled
1 cup milk
1 tablespoon sugar (or to taste)
2 cups ice
Whipped cream (optional)

Instructions:

Brew coffee and let it cool.
In a blender, combine the cooled coffee, milk, sugar, and ice.
Blend until smooth and frothy.
Pour into a glass and top with whipped cream, if desired.

Iced Latte:

Ingredients:

1 shot of espresso or 1/2 cup strong brewed coffee
1 cup cold milk
Ice
Sweetener (optional)

Instructions:

Brew a shot of espresso or make half a cup of very strong coffee.
While your coffee is brewing, take a glass and fill it with ice.
Pour cold milk into the glass.
Pour the freshly brewed espresso or strong coffee into the glass.
Add sweetener if desired and stir well.

Nitro Cold Brew:

Making nitro cold brew at home requires some special equipment. Specifically, you'll need a nitro cold brew maker or a whipped cream dispenser and nitro chargers. Here's a basic recipe:

Ingredients:

1 cup coarsely ground coffee
4 cups water
Nitrogen cartridge

Instructions:

In a large jar, combine the ground coffee and water.
Stir to make sure all the coffee is wet.
Cover and let steep at room temperature for at least 12 hours or up to a day.
Strain the coffee through a fine-mesh sieve or cheesecloth into a clean jar or pitcher.
Pour the cold brew into the nitro cold brew maker or whipped cream dispenser.
Insert the nitrogen cartridge according to the manufacturer's instructions.
Dispense the nitro cold brew into a glass. It should have a frothy, creamy top similar to that of a pint of stout beer.

Please remember to adjust these recipes to your taste preference, and enjoy your homemade cold coffee drinks!

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:

Balance: The flavours of both the coffee and the syrup should be balanced so that neither overpowers the other.
Complimentary Flavours: Consider how the flavours of the coffee and the syrup will interact. Choose syrups that compliment and enhance the flavours of the coffee.
Texture: The syrup should not only add flavour but also contribute to the texture of the beverage.

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:

Caramel: This syrup offers a sweet and buttery flavour that is perfect for adding a touch of sweetness to your coffee.
Almond: With its nutty and sweet taste, this syrup is perfect for adding a touch of sophistication to your coffee creations.
Hazelnut: The rich and nutty flavour of this syrup pairs perfectly with coffee, making it a popular choice among coffee lovers.
Vanilla: This classic syrup offers a sweet and creamy flavour that is perfect for enhancing the natural sweetness of your coffee.
Cane Sugar: This syrup offers a subtle sweetness that won't overpower the flavour of your coffee. It's a great option for those who prefer a less sweet beverage.
Chocolate Sauce: Our chocolate sauce is perfect for adding a rich and decadent flavour to your coffee creations.

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:

Caramel Latte

Ingredients: Espresso, steamed milk, Giffard Caramel Syrup
- Instructions:
- Brew a shot of espresso and add it to your cup.
- Add a pump of Giffard Caramel Syrup and stir.
- Pour in steamed milk and stir gently.
- Optional: Top with whipped cream and a drizzle of caramel sauce.

Almond Mocha

Ingredients: Espresso, chocolate sauce, steamed milk, Giffard Almond Syrup
- Instructions:
- Brew a shot of espresso and add it to your cup.
- Add a pump of Giffard Almond Syrup and stir.
- Add a pump of chocolate sauce and stir.
- Pour in steamed milk and stir gently.
- Optional: Top with whipped cream and a sprinkle of toasted almonds.

Hazelnut Cappuccino

Ingredients: Espresso, steamed milk, Giffard Hazelnut Syrup
- Instructions:
- Brew a shot of espresso and add it to your cup.
- Add a pump of Giffard Hazelnut Syrup and stir.
- Pour in steamed milk and top with foam.
- Optional: Dust with cocoa powder or cinnamon.

Vanilla Iced Coffee

Ingredients: Cold brew coffee, Giffard Vanilla Syrup, milk or cream
- Instructions:
- Fill a glass with ice.
- Pour in cold brew coffee.
- Add a pump of Giffard Vanilla Syrup and stir.
- Pour in milk or cream.
- Optional: Top with whipped cream and a drizzle of caramel sauce.

Cane Sugar Espresso

Ingredients: Godfather Espresso, Giffard Cane Sugar Syrup
- Instructions:
- Brew a shot of espresso and add it to your cup.
- Add a pump of Giffard Cane Sugar Syrup and stir.

Chocolate Caramel Frappuccino

Ingredients: Espresso, milk, Chocolate Sauce, Giffard Caramel Syrup, ice
- Instructions:
- Brew a shot of espresso and add it to a blender.
- Add a pump of Chocolate Sauce and a pump of Giffard Caramel Syrup.
- Add milk and ice to the blender and blend until smooth.
- Optional: Top with whipped cream and a drizzle of caramel sauce.

Almond Joy Latte

Ingredients: Espresso, steamed milk, Giffard Almond Syrup, Chocolate Sauce, coconut flakes
- Instructions:
- Brew a shot of espresso and add it to your cup.
- Add a pump of Giffard Almond Syrup and stir.
- Pour in steamed milk and stir gently.
- Add a pump of Chocolate Sauce and stir.
- Optional: Top with whipped cream and toasted coconut flakes.

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.

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

Region: Kirundo and Muyinga Provinces, North-Eastern Burundi
Owner: Angele Ciza
Producer Type: Privately Held Company, Woman-Owned
Altitude: 1650-1700 meters
Genetic Varieties: Primarily Bourbon
Processing Method: Fully Washed
Drying Method: Raised African Beds

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:

Wet fermentation for 12-18 hours
A 1-hour soak
A wash and pre-drying
Sorting and drying on raised 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:

Additional training for producers
Environmental protection measures
Inputs for coffee production
Micro-credit and micro-insurance programs
Social infrastructures in partnership with producer organizations

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:

Primary Flavors: Guava, brown sugar, berry, and black licorice
Aftertaste: Grape, banana, and nut
Acidity: Round
Body: Syrupy

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!

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.

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:

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.
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.
Gross profit: This is your sales minus your COGS. It represents the profit you're making on each sale.
Operating expenses: These are the ongoing costs of running your business, such as rent, utilities, and marketing.
Net profit: This is your gross profit minus your operating expenses. It represents your overall profitability.
Customer acquisition cost (CAC): This is the total cost of acquiring a new customer, including marketing and sales expenses.
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.

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.

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:

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.
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.
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.
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.
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.
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
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.

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.

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.

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.

Skin

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

Pulp

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

Mucilage

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

Parchment

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

Seed

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.

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 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.

Yellow honey process coffee

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.

Red honey process coffee

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.

Black honey process coffee

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 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.

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!

The Calgary Food Bank Fundraiser

Over the past 11 years, Fratello Coffee has donated over 14,000 bags to help raise over $350,000 for The Calgary Food Bank. We thank CBC Calgary for including us in this project. We also want to thank you all for participating in your own ways: Roasting, packaging, shipping all of the coffee each year. For showing up early on event days and ensuring the hundreds of guests feel welcome. We can't wait to hear what you think of this years One Knight Only coffee.

Fratello, is proudly the longest running partnership CBC has for the Calgary Food Bank fundraiser, and we couldn't be happier to do our part and give back to our community. A community that has supported our family for the past 37 years in Calgary. With out the support of Calgarians enjoying our coffee, we could not do what we love doing.

“This year, we bring you One Knight Only - an exclusive one-of-a-kind mug with Angela Knight’s personal touch.  The mug represents some of Angela’s favourite things about CBC Calgary’s Food Bank Drive and the city of Calgary. This special edition mug would be a great addition to your collection."

When are the One Knight Only coffee and mug sales happening? Mark your calendars for the dates below, because we do sell out fast:  

Dec. 2 at Fratello Coffee Roasters (6 a.m.) 
Dec. 6 at Bro’kin Yolk - Mahogany (7 a.m.) 
Dec. 14 at Analog Coffee New Farmers Market (7 a.m.) 
Dec. 15 on Blitz Day at CBC Calgary's lobby

To learn more about One Knight Only and other events and programming, visit cbc.ca/feedyyc “

New Crop Coffee : What is it and Why Does it Matter?

You may have heard the term “new crop coffee” in the specialty coffee sphere. But few people actually know what it means, and why it’s so important in the coffee world. Here at Fratello coffee, our work revolves around new crop coffee. While it’s important that our coffee arrives to you freshly roasted, it’s equally important that the green coffee we roast is of the utmost freshness, too. New crop coffee is essential for delivering fresh coffee with exciting flavour notes.

Drinking Coffee and Intermittent Fasting

Intermittent fasting is one of the hottest health trends to come out of the last decade. You may know someone who has tried it with varying degrees of success. It’s not just for bodybuilders and health nuts. Everyday people are trying it, for reasons including weight loss, improved sleep quality, better focus, and anti-aging.

You might be wondering how you’re going to go 16 hours everyday without eating. Those 16 hours can seem like an eternity at first. Your stomach will growl audibly, and you’ll likely feel irritable and “hangry.” You’ll need to find something other than calories to keep you preoccupied during the morning hours. Delicious specialty coffee, consumed black, can be a lifesaver. Drinking high-quality black coffee with complex flavour notes is a whole new experience. If you’re trying intermittent fasting, this can be a great opportunity to explore different origins with different flavour profiles.

Fasting can be tricky at first, but your body eventually adjusts, and there’s a good case to try it out. Think of it this way: it generally means no snacking after dinner, fasting during sleep, and skipping breakfast. If we fast after dinner (starting around 8 p.m.), and then for 8 hours during sleep, that’s 12 hours fasted. All you have to do is just add another 4 hours, and voilà–you’re intermittent fasting.

Before we get into coffee and fasting, let’s take a closer look at intermittent fasting.

What is intermittent fasting?

Intermittent fasting is less of a diet plan, and more of a lifestyle. You choose a window of time during the day, and you only eat during that window. A popular time frame is a 16-hour fast, followed by an 8-hour eating window (sometimes called 16:8). If your eating window begins at noon, you begin your fast at 8 p.m. Your eating window doesn’t open up again until the next day at noon.

There are many different types of intermittent fasting. The “18:6” fast is where you fast for 18 hours followed by a 6-hour eating window. In the “5:2” fast, you eat normally for 5 days of the week, followed by 2 days of caloric restriction. “OMAD,” or “one meal a day,” is where you eat one large meal with no caloric restrictions.

Intermittent fasting benefits

Most people turn to fasting for weight loss. The science on why intermittent fasting leads to weight loss is still unclear. Some experts say that 16 hours of fasting triggers the fat burning process, called ketosis. Other experts say the weight loss is simply down to less calories consumed. Shortening your eating window generally forces you to eat more nutrient-dense foods. It also makes you feel more full, and less likely to eat everything you’d normally eat in a day.

Many people prefer fasting to dieting because there are no restrictions on what you can and can’t eat. The only restriction is time. For people who hate counting calories and enjoy the odd slice of cake, intermittent fasting is the answer.

The most exciting science on fasting is something called autophagy. Autophagy is a natural bodily function that only occurs when we’re in a fasted state. It’s a self-cleaning process, triggered by low insulin levels, where our damaged cells are replaced with new, healthy ones. For this reason, autophagy has been associated with anti-aging, and can be a powerful tool to prevent disease. If intermittent fasting is not for you, fasting just once a month can be enough to reap the benefits of autophagy.

Aside from weight loss and autophagy, fasting comes with some other great health benefits. People who fasted for a few months reported improvements on their energy levels, ability to focus, and sleep quality. Science links fasting to significant brain function improvement. Other added benefits include lower blood pressure, lower cholesterol, and reduced liver fat.

Will coffee break my fast?

The key to drinking coffee while fasting is to drink it black. Black coffee contains a negligible 2-5 calories, which isn’t enough to break your fast. Drinking coffee with sugar and cream will break your fast, so if you’re going to drink coffee while fasting, drink it black.

I don’t drink black coffee! Black coffee is bitter.

Many people can’t fathom the idea of drinking coffee without the addition of sugar and cream. Poorly brewed coffee, whether bitter or sour, is unpalatable without sugar and cream. If your coffee is so bitter that you can’t enjoy it black, maybe it’s time to troubleshoot your brewing routine. Check out our foolproof pour over guide to get the best out of your cup each time.

Take this a step further and drink the smoothest, most flavourful brew known to mankind–cold brew. Cold brew is so smooth because the cold brewing method doesn’t extract any of the unpleasant compounds found in coffee. It only extracts the pleasant compounds, leaving bitter and sour flavours behind. Check out our incredibly easy, straightforward guide on how to make cold brew coffee at home. If iced coffee isn’t your thing, try heating up your cold brew.

When choosing coffee for intermittent fasting, go for specialty coffee with an emphasis on freshness and single origin offerings. If you browse the Fratello coffee collection, you’ll see coffees from Ethiopia, Guatemala, Congo, Nicaragua, and more. These coffees have exciting

flavour notes that you would otherwise miss out on if you added milk and sugar. You’ll get the true coffee experience when you drink it black.

If you must add flavours to your coffee, add a dusting of cinnamon or nutmeg, but don’t overdo it. You can also add a zero-calorie sweetener like erythritol or stevia.

Why should I drink coffee while intermittent fasting?

You don’t have to drink coffee while fasting. But a lot of people who try fasting say they aren’t willing to sacrifice their morning coffee routine. Black coffee can help if you’re finding that intermittent fasting deprives you of joy in the morning. It can be just the thing to get you through those difficult first hours of the morning when you’re “hangry.”

There is some scientific evidence that coffee’s own brain health benefits can complement the brain health benefits of fasting. Moderate caffeine intake may improve brain function and reduce your risk of long term mental decline. There are less cases of Parkinson’s disease and Alzheimer’s in people who drink coffee than those who don't. Moderation is key, however–limit your coffee intake to 1-2 cups a day to reap health benefits.

Trying out intermittent fasting and need something delicious to get you through it? Browse our coffee collection, read the complex flavour notes, and try something different!

Matcha Powder - Delicious Caffeine Fix Packaged with Health Benefits

Green Tea Matcha powder is a delicious and healthy caffeinated tea option that’s grown in popularity in recent years. Known for its emerald green hue and many health benefits, it makes for a healthy treat or a calming ritual.

Unlike regular varieties of green tea that are steeped, matcha powder is ground into a fine, pale green powder. The powder is then whisked into hot water, making a vibrant green, frothy tea. With matcha, you’re drinking the whole tea leaves instead of an infusion.

Many people who complain of jitters and heartburn associated with coffee turn to matcha tea as an occasional substitute. Matcha gives you a sustained caffeine fix that won’t give you that signature caffeine crash. Plus, it’s loaded with antioxidants that come with several health benefits.

Matcha tea powder is the centrepiece of the traditional tea ceremony in Japan, a tradition spanning over 500 years. The ceremony is centred around mindfulness, relaxation, purity, and simplicity. Matcha can be emblematic of a new habit in your life. It can be part of changing your diet, improving your work-life-balance, or decluttering your home. You can bring the traditional tea ceremony into your own home with a bag of Idle organic matcha powder.

How it’s produced

Our Idle matcha tea is made from the Yabukita green tea variety. It is the largest cultivar in Japan due to being frost resistant and yielding a good crop size. It was originally cultivated in 1908 by tea breeder Sugiyama Hikosaburo, and has been the dominant cultivar ever since. The tea leaves are picked young, and a month before harvest, the crop is covered with a dark canopy. This helps retain the nutrients, and enriches the tea leaves with chlorophyll, which gives it that rich dark green colour. The stems and veins of the leaves are removed, and the leaves are stone milled.

Ceremonial vs. culinary grade matcha powder

There are two grades of matcha: ceremonial and culinary. Both are loaded with nutrients, but they differ in terms of their flavour and uses. Culinary matcha is mainly used for lattes or for baking. If had on its own, culinary matcha has a more bitter flavour, and as a result, it’s cheaper. Ceremonial matcha is meant to be had on its own, and is used in Japanese tea ceremonies. It has a sweet, grassy flavour, and is a bit pricier. Idle matcha is ceremonial grade.

The origins of matcha powder

The origins of matcha date back to the Tang dynasty in China during the 7th-10th century. Green tea leaves were steamed and formed into bricks, making them easier to transport. Chinese Buddhist monks later brought the tea to Japan. Today, Japan produces the best matcha in the world. Idle matcha tea is made in Nishio, a central region in Japan located southwest of Tokyo.

The Japanese tea ceremony is of huge cultural significance, dating back over 500 years ago and still practised today. The ceremony is always led by a host or a tea master. The room is sparsely decorated, and guests kneel on a tatami mat with good posture. The ceremony is centred around harmony, respect, purity, and tranquillity.

The host always starts by purifying all the utensils with a silk cloth, mainly as a symbolic gesture. Before the tea is prepared, Japanese sweets, called wagashi, are laid out. After this, the host prepares the tea. Hot water is poured into the powder, and the tea is whisked vigorously until frothy. The host uses a chasen, a delicate bamboo whisk made specifically for matcha. Both the host and the guests bow before slowly sipping the tea. The ceremony can take up to 3 hours.

What are the health benefits of matcha?

Green tea in general contains antioxidants, but because matcha powder is the whole leaf, it’s loaded with antioxidants. Antioxidants fight free-radicals in the body, and free radicals cause damage to our DNA. Things that trigger free radicals in our bodies include air pollution, radioactive substances, tobacco smoke, and UV rays. Antioxidants undo the effects of these substances. Matcha contains a group of antioxidants called catechins.

Matcha contains EGCG, a type of catechin with several health benefits. Though more studies are needed, there is evidence that EGCG may prevent cancer and slow the rate of tumour growth. In addition, it may lower cholesterol, and speed up metabolism, leading to weight loss.

Matcha also contains L-theanine, an amino acid that promotes alertness and helps avoid crashes. It also reduces stress and triggers relaxation in the brain.

How do I prepare matcha powder at home? Can I make matcha without a whisk?

Matcha is easy to prepare at home, and has many uses. If you don’t have a chasen, you can use a regular small whisk. Whisk vigorously to get a frothy texture. If you don’t have a small whisk, you can make it with a small spoon–just make sure to mix it very well. We recommend using a teaspoon of hot water, and mixing it well before adding any more hot water.

You can drink matcha on its own for a calming, healthy treat. You can also make a latte by heating up milk or non-dairy and pouring it over the matcha concentrate. In the summer months, iced matcha makes a delicious treat. Just pour the matcha concentrate over ice and your choice of milk.

You can also bake with matcha. Add a teaspoon of matcha powder to pancakes, sugar cookies and cakes for a beautiful pale green hue.

Can matcha powder go bad?

Matcha powder will stay good for a year if left unopened, but after it’s opened, we recommend consuming it within a month. After that, the flavour begins to deteriorate.

Need an alternative to your morning coffee? Check out our Idle organic matcha powder, and while you’re there, peruse the whole Idle tea collection.

5 Reasons to Upgrade Restaurant Coffee Programs

As a restaurateur, do you ever stop to think about restaurant coffee from the perspective of your patrons? Bad restaurant coffee is a common complaint on Google reviews, and it can bring down an otherwise great experience.

Put yourself in the patron’s shoes. You walk into a beautiful restaurant, noticing the soft lighting and the wonderful aroma. You’re met with friendly service, and you enjoy a superb meal, which is paired with a great glass of wine. At the end of your meal, you order a coffee. And the coffee is a let-down.

The coffee tastes stale, weak, bitter, or all of the above. It leaves a bad taste in your mouth (in the literal sense) and makes you regret ordering it in the first place. Restaurant coffee can be so much more, so why is your 5-star restaurant serving disappointing coffee?

Shouldn’t your coffee be as good as your menu, your wine selection, your service, and your ambiance? Your kitchen is stocked with local organic produce and free-range eggs. You’ve worked with a sommelier to source excellent wine. You’ve hand-picked your team of talented kitchen staff and servers. You don’t skimp on quality when it comes to the big picture, so why skimp on coffee?

You may be faced with some challenges when it comes to serving better coffee. Maybe you don’t have the budget for the overhead costs of coffee equipment. Your fast-paced kitchen environment may make it difficult to make coffee with proper attention and care. But whether your budget is big or small, you can make huge improvements to your restaurant coffee program. No more serving instant coffee and generic coffee pods. It’s time to embrace specialty coffee for restaurants that stays in line with your food philosophy.

What is specialty coffee? How do I source good coffee for my restaurant?

Specialty coffee is defined technically as coffee that scores at least 80 out of 100 on a cupping evaluation. In the general sense, specialty coffee fits a few criteria. The coffee company you source from should have an emphasis on freshness (ie. roasted within the last two weeks). You’ll want to buy from a provider who roasts and sources the coffee meticulously. A good roaster has a direct trade relationship with coffee farming co-operatives and pays a premium to protect their livelihood. The flavour of the coffee should be fresh and complex, with tasting notes from fruity to nutty to chocolatey. Lastly, the more local, the better.

What if I can’t afford an espresso machine and barista training?

While a $20,000 espresso machine tended by a barista champion would be ideal, that might not be affordable for you. We offer options of leasing equipment or helping to set up a monthly rental program like SilverChef offers you. The other option of purchasing an industrial automatic drip coffee machine is less costly. The trouble is that you’re brewing large volumes of coffee that can potentially sit in the pot for hours.

A great solution to costly equipment is going low-tech by offering pour overs or French presses. They’re very affordable, they’re straightforward to use, and they make a better tasting coffee than industrial drip machines can. Plus, your customers will be dazzled by the novelty. If someone wants steamed milk, you can offer a “café au lait.” Milk frothers won’t make proper microfoam, but they’ll emulate the Italian cappuccino experience, which many diners seek anyways. Keep non-dairy milks and quality sweeteners on hand. Offer demerara sugar and local organic honey to create a memorable experience for the customer.

In terms of restaurant logistics, you’ll want to put a restaurant staffer on coffee duty to avoid chaos. Servers don’t have time to drop everything they’re doing to make a pour over that takes upwards of 3 minutes. For equipment, you’ll need to invest in a burr grinder, pour over or French press hardware, and a weight scale. Hook up with a local coffee roaster to get fresh beans, and only grind them right before you need them. Make sure staff follow a straightforward recipe for maximum flavour and consistency. Check out our foolproof pour over recipe for a perfect cup every time!

This is a great starting point for restaurants to gauge specialty coffee enthusiasm with patrons. You can always upgrade later to an espresso machine if you feel the demand is there.

Now that we’ve gone over the “how,” it’s time to go over the “why.” Without further ado, here are our top 5 reasons why you should upgrade your restaurant coffee.

5 reasons to upgrade your restaurant coffee program

It’s the lasting impression.

Don’t let customers have a great meal and glass of wine, only to be followed by a bitter instant coffee. The coffee will be the last thing they taste, so don’t make them regret ordering it from you. Your coffee offerings should complement the entire experience, not detract from it.

You’ll create a following of loyal customers.

Word will get around quickly, whether it’s over Google reviews or word-of-mouth, if the coffee is good. Lots of foodies and restaurant goers are on the hunt for great restaurant coffee. They love it when they can enjoy their favourite coffee brand at their favourite restaurant. Serving great coffee will make you stand out from the crowd, and you can brag about it on your menu. When customers see that you’re serving an independent, quality product, they’ll be impressed by your good taste.

Supporting local small business is good for the economy.

Supporting local small business puts more money back into the Canadian economy, improving infrastructure. In addition, you’re helping your neighbours stay in business and keep their livelihood. It also has an environmental impact–going local means less transportation of goods.

Supporting independent roasters is more sustainable.

Because of their ease of use, many restaurant coffee programs are based on coffee pods. Unfortunately, the plastic pods are hard to recycle and create a lot of waste. Wholesale coffee from independent roasters comes in bulk bags, meaning less wasteful packaging. If you set your coffee program up wisely, you can knock out several pour overs at once. It may not be “press-of-a-button” fast, but it doesn’t have to slow you down if you play your cards right.

The critics will rave!

Your restaurant will become popular with the critics if you offer good coffee. Sustainability, quality, and organic farming are top-of-mind for modern restaurant-goers, so make sure to hit a home run. Make your clientele come for the food, and stay for the coffee. As the American silver screen actor Burt Lancaster aptly says, “I judge a restaurant by their bread and their coffee.”

Thinking about serving Fratello Coffee at your restaurant? Get in touch with our wholesale team for pricing and tastings. For more in-depth guidance on coffee service, book a consultation with us. Drop us a line at for more information.

How to Make Cold Brew Coffee at Home

Summer is officially here, and nothing compliments the hot summer months more than cold brew coffee. We’ll show you a few easy methods to make cold brew at home to enjoy all season long.There are lots of different variations on iced coffee out there, but cold brew is a completely different experience. It has a signature velvety-smooth flavour profile, making it a delicious iced coffee option. You’ll find it so smooth that you won’t have to add any milk or sugar to it–it’s that good!

The best part about cold brew is that it’s incredibly easy to make, with great results. If you’ve never tried it, you’ll be amazed at the difference in flavour compared to a regular cup of coffee. We’ll show you how to make cold brew at home with basic household tools that you probably already have. But first, we’ll answer some common questions about this intriguing coffee method.

What is cold brew coffee?

Unlike hot brewed coffee, cold brew is coffee steeped in cold water and refrigerated for 16-24 hours. Some of the more bitter chemical compounds released in hot brewed coffee are not found in cold brewed coffee. That’s why it has a smooth flavour, with very little bitterness or acidity.

What type of coffee should I use?

There aren’t many rules about what coffee you should use when making cold brew. If you want to amplify the smooth factor of cold brew, choose a coffee roasted on the darker side, and look for chocolate and caramel notes. A great option for a darker cold brew would be the Godfather ™ Dark Roast, featuring notes of chocolate fudge and toffee. If you want a similar flavour profile but with a bit more brightness, opt for the Godfather ™ Light Roast. The lighter roast brings out a milk chocolate and caramel profile. And if you’re feeling more adventurous and looking for brighter, fruitier profiles, we recommend the D.R. Congo, with notes of grapefruit and caramel, and the Ethiopia Guji Uraga, with tropical fruit and citrus notes.

Do I have to buy a bunch of tools to make cold brew at home?

Hardly! While most people don’t have a cold brewer, you can easily make cold brew at home with some common household supplies. All you really need is a large glass container and something to strain your coffee with. You can even make cold brew in a French press–just steep your coffee in the glass vessel, and use the plunger when it’s time to strain it. If you own a reusable cloth filter, you can fill the filter with the ground coffee and tightly tie it off with an elastic band. Just make sure you give it a few good squeezes while submerged in the water to ensure the water can saturate the grinds all the way through.

If you don’t have a French press or a cloth filter, you can also use a large glass jar, and strain the cold brew at the very end. Just pour your coffee into the jar with a litre of water, and then strain it with cheesecloth when brewing is complete.

Got everything you need to make cold brew at home? Recipe for standard cold brew:

100 grams of coffee
1 litre of cold water
Large glass jar with a lid (large enough to hold 1 litre of water + 100 grams of coffee)
Cheesecloth
Fine mesh sieve

Let’s get brewing!

Measure out 100 grams of coffee. Grind it on a medium setting, as you would for automatic drip.
Place your coffee grinds into the large glass jar. Pour 250 grams of your cold water over top, and stir gently. Make sure all the grinds are saturated. Pour the rest of the cold water in, and give it a final stir.
Secure the lid on the jar, and store it in your fridge. At the 16-hour mark, do a taste test. If it tastes weak, let it continue to brew in the fridge, for a maximum of 24 hours. Once brewing is complete, remove from the fridge.
Line a fine mesh sieve with cheesecloth folded over twice, and place the sieve over a large bowl with a spout. Strain the mixture into the sieve. Once you’ve poured it all out, gather the edges of the cheese cloth, and give it a good squeeze to remove excess water. If the cold brew still looks murky, you can pass it through cheesecloth one more time.
Pour your fresh cold brew into a glass container, and store in your fridge for up to a week. If the flavour is too heavy and concentrated for you, dilute it with some tap or sparkling water. Enjoy!

How to Fix a Bad Pour Over Coffee

Have you ever been in the frustrating position where you’ve made a bad Pour Over coffee, not knowing where you went wrong? We’ve been there too–that’s why we made a comprehensive guide to show you how to fix a bad coffee.

Pour Over coffee can be delicious. It can be the last thing you think about before bed, and the first thing you think about upon waking. Then again, coffee can also be not-so-delicious. It’s discouraging when you buy quality coffee, only to make an unsavoury cup. Even the best beans won’t make a good cup of coffee if you don’t know the basics. A poorly brewed cup of coffee can taste sour, bitter, flat, burnt, or cardboard-like. Read up on how to fix a bad coffee, and you’ll never have a morning-ruining cup of coffee again!

**Note

When we say “fix” bad coffee, we don’t mean that you can alter the cup after the fact. We simply mean that you can start over and make a new, delicious cup. There’s nothing you can do to a bad coffee but accept it and move on. So cut your losses, grab a new coffee filter, and let’s get to work.

Coffee Flavour variables

First, it’s crucial to understand all the different variables that affect the flavour of coffee. Here are the main things you have control over. The main thing to start with, is fresh roasted coffee from your local coffee roaster of choice.....like Fratello Coffee Roasters.

Coffee Grind Size

Grind size is really important to making a good cup of coffee. A good cup of coffee is one that has been extracted enough–not too little, and not too much. Extraction refers to the amount of flavour and caffeine being pulled out of the coffee by the hot water.

Grind size plays a key role in extraction. When it comes to most coffee methods, a finer grind leads to a faster extraction rate. Conversely, a coarser grind leads to a slower extraction rate. For example, a pour over has a relatively quick brew time, which calls for a finer grind. You want to extract the flavours quickly. A French press, on the other hand, calls for a coarser grind, to slow down the extraction rate. Due to the longer brewing time and the immersion element, a fine grind would produce a very bitter French press.

Brew Ratio

The ratio of water to coffee will dictate the strength of your cup of coffee. The most popular, recommended ratio of water to coffee is 1:16 or 1:15. So, if you’re using 20 grams of coffee, you would use 300-320 mL of hot water. While you can play around with the amounts, try not to diverge too much from the golden ratio.

Water Temperature

The water you use to brew coffee should be hot, but not boiling. Water straight off the boil can give your coffee a burnt taste. Ideally, it should be between 93-96 degrees C. To achieve this temperature, bring a pot of water to the boil, and let it rest for 30-45 seconds.

Coffee Brewing Gear

Changing up your coffee equipment slightly can immediately fix a bad coffee. If you’re using a cheap automatic drip machine, consider switching to a pour over dripper set. It’s inexpensive and low-tech, and it will make a better cup than your clunky old coffee maker.

If you can, purchase a gooseneck kettle. Not only do they look beautiful in your kitchen, but they also let you control the flow of the water. Pouring your water straight from a kettle can make the water flow too quickly, resulting in under extraction. If you don’t have one, consider pouring your water into a metal pitcher or a heat-proof container with a spout.

While optional, a weight scale is helpful for weighing coffee beans, and great for gauging how your coffee is going.

The most common cause of bad coffee

The biggest factor affecting the flavour of your coffee is the grind. Your coffee can be ground too fine or too coarse, and it can also be ground inconsistently. We hope that you’re not using a blade grinder, as this will result in an inconsistent grind. Blade grinders, while cheap and convenient, will most definitely produce a bad coffee. What you’ll get is a cup that’s both bitter and sour. It will also lead to a flat flavour, with not many distinctive flavour notes. As a serious coffee drinker, it’s time you invest in a proper burr grinder. If you’re not ready to invest in an electric burr grinder, consider purchasing a manual hand grinder.

If you already do have a burr grinder and you’re finding your coffee isn’t tasting great, you could be grinding your coffee too fine or too coarse. Does your coffee taste strong and bitter? Set your grinder a few notches coarser. Does your coffee taste weak and sour? Go a little finer.

Now that you understand extraction and its effect on the overall flavour, it’s time to put your knowledge to the test. Try our foolproof pour over, and you’ll be an expert going forward. Make sure to read the directions from start to finish before trying your hand at this recipe.

What you’ll need:

Gooseneck kettle
Pour over dripper (ceramic or plastic works fine). We like to use the Hario.
#2 paper filter
Mug
Weight scale
320 mL of hot water off the boil
20 grams of coffee beans
Burr grinder
Small metal spoon

Weigh your beans. Pour your beans into your grinder, and grind on a setting that’s finer than drip. Set aside.
Bring your water to a boil. Set aside for 30-45 seconds. Place the paper filter in the pour over dripper, and place the dripper on top of a medium-sized mug. Pour hot water all over the empty filter until the whole filter is wet. Discard the water.
Place the ground coffee in the filter. Give the dripper a tap to level out the coffee bed. Place the mug and dripper on a weight scale, and press the tare button to set it to zero.
“Bloom” your coffee. (This is the process of adding a small amount of water to the grinds and allowing the CO2 to dissipate.) Pour 50 grams of hot water over the grinds, making sure to get them all wet. Wait 45 seconds before your second pour.
Begin your second pour. Pour the water in concentric circles, starting from the centre and working outwards, until you reach 200 ml on the weight scale. Grab your small spoon, and gently mix the coffee grinds and the water. Wait until all the water has drawn down before you begin your third pour.
Begin your third pour. Moving in concentric circles, pour the remaining water until the weight scale reaches 320 mL. Let the water fully draw down. Remove the dripper and set aside. Your pour over is complete!

Tip: your pour over should take about 3 minutes and 15 seconds. If it takes longer than this, make your grind a little coarser. If it takes less time than this, make your grind a little finer. Use a timer for optimal results.

Want more tips to improve the flavour of your coffee at home? Check out our Coffee Storage guide!

Our Father's Day - An Interview with Cam Prefontaine

This Father’s Day, we’re paying homage to Cam Prefontaine, founder of Fratello Coffee, and pioneer of the burgeoning Calgary coffee scene. From his humble beginnings selling coffee to offices and restaurants and later roasting his own fresh coffee (long before it was cool), he’s seen the industry evolve over the years from the generic, ho-hum offerings of the mid ‘70s to the third-wave specialty coffee movement of today.

It started out as a possible alternative to a dreary mechanic job, and it turned into a passion that his whole family grew to embrace. In running his coffee business, Cam unwittingly sparked an entrepreneurial streak in his three sons, Jason, Chris and Russ. Watching their dad sell and roast coffee had a profound impact on the three sons, who went on to pursue various business ventures together. The businesses ranged from flavour syrups/smoothies, to distributing and installing espresso machines, launching a world renowned espresso machine brand Slayer Espresso, to opening up a chain of cafes called Analog Coffee.

We sat down with Cam and his son Chris to hear about the inspiration behind jumping into the coffee industry, the evolution of the cup of joe, and lessons learned from dad.

Fratello Coffee: Cam, can you describe the coffee scene when you started out in the business in the ‘70s?

Cam Prefontaine: In the early days, it was, “coffee is coffee.” Only generic brands were available. It had little fresh flavour, and was anywhere from 1 to 4 months old, and always ground coarse.

FC: What drew you to coffee?

Cam: The opportunity was presented to me as an alternative to working as an aircraft mechanic for Air Canada. So I took on the product line and worked the midnight shift until we could replace our income. Barb, my bride, took care of the kids and managed the household and the books for this new small business.

Like typical new entrepreneurs, we thought it looked easy.

FC: Was there a moment that made you want to pursue a career in the coffee industry?

Cam: I loved the smell of mom’s percolating coffee each morning with breakfast. As a child, I never liked the taste of milk, so she put some coffee in my milk with a bit of sugar, and boom… I loved the aroma and taste, and its association with many pleasant memories.

So in 1974, we started selling coffee to businesses. After 3 months, I went full-time. Our parents thought we were nuts, but we made a nice living.

FC: Did you ever think that coffee would blow up in popularity the way it has today?

Cam: Never entered my mind.

Around 1984, I was looking for the freshest roasted coffee to source for my customers. We found a local coffee roaster, who would roast small batches of coffee for us to spoil our clients, and keep them from wanting that cheap taste for a cheaper price. It worked!

FC: Did you realize you were doing coffee way before it was cool?

Cam: After attending the first specialty coffee trade show in New Orleans, my wife and I recognized that this would be the future of coffee. We returned home to sell our office coffee service company and devoted our efforts to fine tuning our coffee roasting and services. New prospective café owners would need our help with the best coffee and equipment.

FC: Chris, what was it like watching your dad roast coffee as a kid? What about it made you want to get involved?

Chris Prefontaine: Back in the ‘70s and ‘80s, coffee was not cool like it is now. I remember being kind of embarrassed that my dad sold coffee out of our garage. But I remember thinking it was neat when he got into roasting in 1985. I liked seeing the production process, and it got me more interested. I worked for my dad right out of high school in 1989 when coffee was just starting to get very popular.

But it wasn't until my dad suggested he help me start my own business selling espresso machines to cafés in Calgary that I really became excited. So in 1991, dad made it possible for my older brother and me to start Espuccino Imports, distributor of Nuova Simonelli espresso machines.

FC: How old were you when you started drinking coffee? You look awfully young in those photos standing next to the roaster.

Chris: I must have been 8 or 9 years old. My dad provided coffee for our church, and I would take some coffee from these large percolators, and then I would grab several sugar cubes to dissolve in the coffee! I feel sorry for my Sunday school teachers who had to put up with a super hyper kid in the class.

FC: What changes have you seen over the years in the coffee industry?

Chris: It started out in the ‘70s with my dad's cheesy mustache, selling crappy office coffee. In the ‘80s my dad started roasting many different types of coffee and supplying restaurants and mom & pop shops. At the time, it was all about having 20 to 30 different flavored coffees, like "Irish Cream," "Hawaiian Breeze," or "Toasted Hazelnut Cream." All artificial chemicals we would add to the beans. Yuck.

Coffee Storage: 5 Ways to Keep your Beans Fresh

Need to overhaul your coffee storage etiquette?

There's information out there about how to store your coffee, but not all of it is well advised. Poor coffee storage can lead to flat, uninspiring, and downright stale coffee. You may be committing some coffee storage faux-pas lately, and you don’t even realize it!

When you buy great coffee, you have a duty to keep it fresh and use it up in a timely manner to honour its innate qualities. Don’t forget that coffee is a food item, too. Just like bread, coffee goes stale. Just as you wouldn’t eat stale bread, you shouldn’t drink stale coffee. Fratello coffee bags are dosed at 340 grams for a reason–to encourage you to buy only what you need.

How long do coffee beans last?

Ideally, you will use up all your coffee within 3-4 weeks of the roast date. Don’t buy coffee in huge quantities if you’re a household of 1 and you only drink 1 cup a day. Buy enough coffee to last you 1 week, 2 weeks maximum. If you’re a family of 5 and you all drink 2-3 cups a day, it might make sense to buy it in quantities of 2 lbs, but otherwise, you should never need more than 340 grams at a time. Try to get familiar with your needs, and go from there.

Understanding the things that affect coffee freshness can help you keep your coffee tasting great. Below are the 3 main enemies of coffee.

Keep Coffee Away from:

Light.

Have you ever noticed how coffee bags are always opaque? This is by design. Light, particularly UV exposure, causes photodegradation in coffee. This causes the breakdown of chemical compounds, leading to less aromatic coffee. Keep your beans in the bag they came in or place them in an opaque container for optimal coffee storage.
Air.

When coffee is exposed to air, it oxidizes, and oxygen is what causes all foods to go bad. Never leave a bag of beans open where the air can get to it. Always close your coffee bag, and try to get as much air out of the bag as possible before closing. In addition, never grind a whole bag of coffee beans upon purchase. Only grind what you need, immediately before brewing.
Moisture.

Moisture can not only introduce new, unsavoury flavours to your coffee, but it can also cause the beans to mould and the oils to go rancid quicker. While it may seem like a good idea to refrigerate or freeze your coffee, this is where moisture can be introduced. We don’t recommend freezing or refrigerating as a means of coffee storage. In addition, a humid kitchen will cause your beans to go south, so make sure your coffee is stored in a cool, dry place.

We’ll debunk some coffee storage myths and show you some new ways to keep your coffee fresh. Let’s make stale coffee a thing of the past!

Top 5 coffee storage tips:

Don’t grind all your coffee at once.

When you’re purchasing coffee at a coffee shop or online, there is usually the option to have all your beans ground at once. While you may not have the means to grind it at home, don’t rely on this forever. Get yourself a quality burr grinder for home, and grind whatever you need, right before you need it. Grinding all your coffee at once brings in the enemy of air. More surface area means more air attacking your coffee, and it will begin to stale immediately.
Don’t freeze your coffee.

We don’t recommend freezing your coffee, and we especially don’t recommend refrigerating it. Freezing your coffee not only alters the chemical compounds (ie. flavours) in your coffee and dries up the oils, but it introduces moisture, one of the key enemies of coffee. What happens when you freeze your coffee is that condensation accumulates around the jar. As soon as you take it out of the fridge and open the container or jar, the condensation rushes in, introducing moisture. While freezing your coffee is a common piece of advice, we don’t recommend it as a means of coffee storage.
Keep your coffee out of direct light.

Coffee bags are opaque for a reason–to keep light out, a major coffee enemy. The best container to store your beans in? The bag they came in! While it may be tempting to store your beans in a glass mason jar on the counter, this will quickly lead to flavour degradation. The same goes for storing beans in the hopper of your grinder. It may look nice as a way to display them, but it isn’t proper coffee storage. Avoid leaving beans in your hopper, and if you must, leave a small amount. If you’re going to buy a container for your coffee beans, make sure the container is opaque (black is best) and has an air-tight seal.
Keep coffee away from heat sources.

Avoid leaving your beans near heat sources, such as on top of the fridge or next to the stove. This is an improper means of coffee storage, and it will quickly degrade your beans. This goes for brewed coffee as well. While it may seem nice to have a hot pot of coffee all morning, this is going to singe all those delicate flavour notes in your coffee.
Learn to accept when your coffee is stale.

Once your coffee has gone stale, learn to accept it. There’s nothing you can do to bring back stale coffee. Don’t try to add fancy flavour syrups to it to bring it back to life. It’s time to move on, and vow to change up your future coffee storage habits. The only thing you can do with stale coffee beans is grind them up and use them for compost.

A Fresh Start

While you may have been committing some coffee storage no-no’s, it’s never too late to change your ways. Fratello Coffee is sourced meticulously, and roasted carefully. We want you to get the best out of our coffee, and taste the difference. Want to learn more about how to perfect your home brew? Check out these useful tips about buying and using coffee!

Antigua, Guatemala | Sourcing Trip and Direct Trade Process

Bright red cherries hanging off of shady coffee trees are a beautiful sight for coffee enthusiasts. But that wasn’t what brought Russ Prefontaine to Antigua, Guatemala this past February. The Fratello Coffee president and co-owner has been sourcing coffee at origin for the past 17 years, and he’s seen it all. At this point, he’s after one thing: great coffee.

In conversation with Russ Prefontaine, president and co-owner of Fratello Coffee, about his most recent sourcing trip to Guatemala

But great coffee isn’t just about flavour; it starts with great people. We sat down with Prefontaine to chat about his most recent origin trip to meet the producers at San Miguel Coffees in Antigua and check out their coffee farm. He was impressed with what he saw, and tasted.

Apart from producing some of the world’s best coffee, Antigua, Guatemala is a popular tourist destination. It’s a Unesco World Heritage site, with wonderfully preserved Spanish colonial architecture. In Antigua, you’ll find enchanted cobblestone streets with candy-coloured buildings, ancient church ruins, views of the surrounding volcanoes, and the ever famous pastel-yellow Santa Catalina Arch. Not to mention, incredible authentic culinary favourites, like tamales, sopas and caldos (soups and stews), fried plantains, and spiced mangoes to name a few.

Prefontaine got to bring his two children, aged 8 and 10, along for the ride. When he wasn’t busy cupping coffee and observing the operation of the farm, he was taking his kids to enjoy the essential tourist sites, like riding up the volcano on horseback and roasting marshmallows over red-hot lava.

But tamales and marshmallows aside, Prefontaine was on serious business. He spoke about the ethos behind visiting the origin and meeting the producers, what he looks for, and what direct trade looks like to him. A healthy coffee community not only puts care and passion into growing and processing, but takes great care of its farmers.

Fratello Coffee: Why is it important to you to visit the origin before purchasing?

Russ Prefontaine: I visit origins when I want to start establishing relationships. When I start getting more serious about sourcing larger volumes of coffee, I want to really find out who they are as business people. I consider coffee a very important business, and I want to work with people who see it the same way. The producers are passionate, they’re knowledgeable, they’re educated.

FC: Why do you have direct relationships with these producers? Why don’t you just entrust a third-party importer to the job of sourcing? Why do you have to see it with your own eyes?

RP: You can look around and see the overall organization, the cleanliness. Are they taking care of the environment? Are they taking care of waste water, the trees? How does everything look? We can have conversations about their overall operations, if they have programs within their operations that benefit their employees. Do the people look happy? I get an idea of who they are and if they are running the operations in a way that we can trust working together and get a consistent product.

I like to see education programs where the producers have schooling systems on their farms. Because these farms are very remote, accessing education is almost impossible for the people that live around there. Schooling is mandatory, but not always enforced. What you might see in coffee growing communities is that families aren’t encouraging their kids to go to school because they don’t have a way to get them there. So when you’re driving around the towns near the farms, what are you seeing? Do they have any services? Do the people look healthy? Is there a store around there? What is there for them?

I like to see healthcare programs. San Miguel has a dental clinic and a healthcare centre right on their facility. So you start to see differences between producers who are truly investing in the people and the community to improve it. My job is to support the people who are doing that. I have the choice. I can work with nice people! [Laughs] I get to work with people who are passionate about coffee, business people who get this.

I feel great about who we’re buying from. They’re taking care of any wastewater and environmental issues that they can. And the coffee tastes great! When everything’s working together, I say, “Now I consider you a direct trade partner.” But it doesn’t happen in a year. It’s a very long process to build that trust.

Anyone can just throw “Direct Trade” on their bag. All you have to do is fly down there and take a couple of pictures, and there you go.

FC: Do these producers face any of the common hardships of coffee producers, ie. leaf rust, financial difficulties?

RP: Every year there’s something. In Brazil last year, they had huge floods followed by frosts that they’ve never had so bad. This year, winter season is just starting in Brazil (end of May), and already they have had mild frost damage. Last year it destroyed approximatly 30% of their coffee harvest. Within Central America, more and more, leaf rust is showing up at higher elevation, which is unique. Initially it was just a lower elevation where it was really warm. But what that's showing is that the overall temperatures are increasing, creating the possibility for rust to enter a higher elevation. So that really affects the coffees that roasters like us are purchasing. In addition, fertilizer costs have sky-rocketed more than 3 times the regular price this year alone.

Giving Back to our Local Community

Did you know that your friendly neighbourhood coffee roaster has been silently donating and giving back to local charities for decades? Fratello Coffee Roasters is heavily involved in the Calgary community, donating funds and supplying hundreds of pounds of fresh coffee every month to a host of different charities whose causes range from homelessness, to food insecurity, to addiction.

Coffee With a Conscience

Co-owner Russ Prefontaine says it’s a way to give back to a community that has supported the company from the start. It was his father, the founder of the company, that started the tradition. “We were raised with the attitude of giving back […] it makes us feel good. If we want the local Calgary community to support us, we should then be the first in line to be supporting the local community when we can. That is what it truly means to Support Local….it needs to be a full circle.”

Roasting and sourcing ethically has always been top-priority, but the company’s generosity is yet another reason you can feel good about drinking Fratello coffee. Here are just a few of the wonderful causes the company donates to every year.

Calgary Food Bank

Every year, Fratello takes part in the Calgary Food Bank fundraiser in partnership with the CBC, which happens around the holidays. The Calgary Food Bank is the city’s main charitable food hub, serving families, individuals and organizations. Their programs include emergency food hampers, food linking (making sure food gets to the people who need it), and rescuing perfectly good food that would otherwise go to waste.

Fratello has taken part 10 years in a row, and has donated close to $300,000 total. In December of 2021, they donated 1,400 bags of coffee and raised just over $59,000 in coffee sales.

Calgary Dream Centre

The Calgary Dream Centre is an organization dedicated to helping people overcome addiction and homelessness, two interrelated issues. They offer resources specifically geared towards men and women, and their approach is to pair individuals with case managers who guide them along their journey. The programs include mindfulness training, professional counselling, and life skills mentoring (cooking, driving, and job interview preparation). They also work hard to provide transitional and community housing to homeless and precariously housed people.

Mustard Seed

The Seed is a Christian non-profit organization founded in 1984 on a mission to care for individuals experiencing homelessness and poverty. They cover basic needs like emergency shelter and meals, and also offer programs for health & wellness and employment guidance. The organization also has a waiting list for supportive housing. Fratello has been making significant coffee donations to this organization for 30 years.

Alex Community Food Centre

The Alex is a food program offering free healthy meals on a drop-in basis, and hosts an affordable produce market every Friday morning. Their New Roots program is geared towards new immigrants facing food insecurity and hosts culturally themed affordable food markets. Other programs include cooking and gardening classes for kids and adults, and community projects to advance Truth & Reconciliation.

Calgary Drop-in

https://calgarydropin.ca/

The Calgary Drop-in serves adults at risk of experiencing homelessness. They offer emergency shelters, meal programs, health clinic services, permanent housing, and hygeine and laundry services. In addition, they offer the Free Goods program, where new and lightly used goods (such as furniture, clothing, electronics and cookware) find their way to low-income & no-income Calgarians.

Iced Vietnamese Coffee

Iced Vietnamese Coffee featuring our French Saigon Dark

There’s no treat more elegant than Vietnamese coffee. Strong coffee is brewed directly over sweetened condensed milk, stirred, and poured over ice in a rocks glass. It’s a small but mighty pick-me-up that’s at once indulgent and sophisticated.

It’s time to dust off this classic coffee recipe–we’re bringing it back! For Vietnamese coffee, you’ll want to use a full-bodied dark roast. We recommend our French Saigon Dark blend. Its full-bodied smoothness and dark chocolate notes compliment the sweetened condensed milk perfectly. It’s our oldest blend, pioneered in 1985 specifically for iced Vietnamese Coffee, and it remains one of our bestsellers to this day.

Iced Vietnamese coffee history

Coffee was first introduced to Vietnam in 1857 by French settlers. Since then, Vietnam has taken off as a major coffee producer, and today is responsible for 20% of the world’s coffee production. Coffee culture is massive in Vietnam now, and ca fe sua da (which translates to coffee with milk and ice) is a common order at coffee houses.

Because fresh dairy is not readily available in Vietnam, canned sweetened condensed milk has increased in popularity due to its long shelf life and easy transportation.

Traditionally, Vietnamese coffee is made with a coffee brewing tool called a phin, a metal contraption with several filters. This ensures a slow brew time and a strong coffee.

Make sure to get a head start on the warm weather by perfecting your Vietnamese coffee game. Before long, everyone will want one!

How to make Vietnamese coffee using a phin (single serving):

Measure a heaped tablespoon of sweetened condensed milk into a glass. Set aside. Weigh 20 grams of Fratello French Saigon Dark, and grind fine (as you would for an Aeropress). Boil water to 93-96 degrees C.
Place the filter plate over the glass containing the sweetened condensed milk. Place the brewing chamber on top of that, followed by the ground coffee. Then, drop the press filter (the piece with the handle) on top of the grinds.
Pour about 20 grams of hot water over top of the press filter to bloom the coffee grinds. Let it sit for 30 seconds.
Slowly, and in concentric circles, pour enough water into the chamber until you reach the top. Place the lid on top, and let the coffee slowly brew until it stops dripping.
When it stops dripping, set your phin aside, and stir the hot coffee with the sweetened condensed milk until well combined. Fill a rocks glass ¾ full of ice, and pour the coffee-milk mixture over the ice. Enjoy!

If you don’t have a phin or you can’t source one, you can simply sub out the phin for the Aeropress method instead. Pour a heaped tablespoon of sweetened condensed milk in a glass. Prepare an aeropress coffee, and plunge the coffee directly into the glass. Stir and pour over ice. If you want a frothier consistency, you can pour the coffee-milk mixture into a cocktail shaker full of ice, along with a splash of hot water. Shake for one minute, and pour into a tall glass with a metal or paper straw.

Understanding University Burnout

The Importance of Work/Life Balance

The Role of Coffee in Coping with University Burnout

Practical Strategies to Cope with University Burnout

Ethiopia's Coffee Gem: Yirgacheffe

Yirgacheffe's Coffee Heritage

Natural Process Innovation

Abdullah Bagersh's Misty Valley Coffee: A Journey of Excellence

The Art of Care

Crafting Coffee Perfection

Savoring the Ethiopia Misty Valley Experience

Aromas of Enchantment

Flavors of Complexity

A Foundation of Harmony

Embracing the Experience

The Epitome of Yirgacheffe's Excellence

Coffee Harvesting: A Closer Look

Drying Green Coffee Beans

Wet Milling Green Coffee Beans

Conclusion

Key Financial KPIs for Cafes

Managing Employee Costs

Effectively Scheduling Employees

Conclusion

The Art of Coffee Making at Home

Essential Tools for Home Brewing

The Science Behind Brewing the Best Coffee at Home

Introduction to Fratello Coffee Roasters

The Importance of High-Quality Coffee

Sourcing the Best Coffee Beans

Fratello's Coffee Roasting Process

Fratello's Espresso Training Program

Coffee Consulting Services

Where to Buy Fratello Coffee in Canada

Fratello Coffee's Partnership with Racafe: Pursuing Sustainability and Excellence

Why Fratello Coffee Chose Racafe

Colombia Bolivar Coffee Cup Profile

Ecological Data: The Foundations of Bolivar Coffee's Quality

The Enchanting Landscape of Antioquia and Ciudad Bolívar

Bolívar: A Picturesque Municipality

The Art of Coffee Cultivation in Bolívar

The Benefits of Offering an Extensive Cold Beverage Menu

Increased Average Transaction

Cold Brew and Iced Coffee Recipes

Iced Coffee:

Cold Brew:

Blended Coffee Drinks (Frappuccino):

Iced Latte:

Nitro Cold Brew:

Understanding Flavour Dynamics of Coffee and Syrups

Introducing Our New Line of Giffard Syrups

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

Caramel Latte

Almond Mocha

Hazelnut Cappuccino

Vanilla Iced Coffee

Cane Sugar Espresso

Chocolate Caramel Frappuccino

Almond Joy Latte

A Unique Coffee Offering from Burundi

Key Characteristics of Burundi Angele Ciza

Meet Angele Ciza: A Passionate Woman Owned Coffee Producer

Washing Stations and Coffee Production

Commitment to Quality and Education

Flavor Profile: A Rich and Complex Blend

Brewing Recommendation

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

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

What is coffee processing?

The anatomy of a coffee cherry

Skin

Pulp

Mucilage

Parchment

Seed

Wet process coffee

Honey process coffee

Yellow honey process coffee

Red honey process coffee

Black honey process coffee