Idle Tea Chai Concentrate Relaunch: Now Organic, Vegan & Gluten-Free
Fratello Coffee Roasters is overjoyed to announce the Idle Tea Chai Concentrate relaunch of our beloved family recipe. Now 100% organic, Vegan, Gluten-Free and now in an eco-friendly Tetra Packaging format. After addressing our packaging challenges and refining our recipe, we're back with a cleaner, more authentic flavor profile that aligns with our commitment to quality and sustainability. We are also happy to have this available on our online store HERE.
Idle Tea Chai: A Legacy of Warmth and Tradition
The allure of a Spiced Chai latte is timeless, especially as the temperatures dip, enveloping us in the comforting embrace of cardamom, ginger, peppercorn, and cinnamon. Originating from the heart of India, masala chai has been a cherished beverage for millennia. While the contemporary recipe has evolved, the essence remains unchanged: black tea, a medley of warm spices, and a touch of sweetness.
Elevating the Idle Chai Experience
We've listened to our customers and have taken steps to elevate the Idle Chai experience. Our new and improved blend is:
100% Organic: We've ensured that every ingredient is organic, offering a purer and more natural taste.
Vegan & Gluten-Free: Catering to a wider audience, our chai is now suitable for vegans and those with gluten sensitivities.
Preservative-Free: We've eliminated all preservatives, ensuring a cleaner label and a healthier product for our consumers.
What Sets Idle Chai Apart?
Our Idle Tea Spiced Chai Mix is a tribute to our age-old recipe. Crafted with all-natural ingredients like black tea, whole spices, cane sugar, and lemon juice, our concentrate delivers a smooth, cardamom-forward taste for a truly authentic chai experience. Indulge in generations of cultural tradition established in the Karakorum region of northern Pakistan.
This blend isn't new to Fratello. In fact, it's based on the same recipe we crafted in the early 2000s, evolving from Flavors of Eden to Valleta Flavors, and now finding its home under the Idle Tea brand. While the essence remains unchanged, our packaging has undergone a transformation, now presented in an eco-friendly recyclable bottle.
Crafting the Perfect Chai Latte with Idle Chai
Creating the quintessential chai latte is a breeze with our blend. Mix 1 part Idle Tea Spiced Chai with 2 parts milk or a non-dairy alternative (adjust to preferred taste). Heat until it reaches 140°F and garnish with a sprinkle of cinnamon or nutmeg. This ratio is equally delightful when served cold over ice.
Variations to Spice Up Your Chai Experience
Dirty Chai Latte: Elevate your chai latte with an espresso shot, reminiscent of flavors like gingerbread or pumpkin spice.
Chai Apple Cider: Combine the warmth of apple cider with our chai mix for a delightful fusion.
Chai Hot Chocolate: Experience the zesty kick of ginger and black peppercorn in a spicy hot chocolate avatar.
A Note of Gratitude
We're profoundly grateful to our loyal customers for their patience and unwavering support during our brief hiatus. Your enthusiasm has fueled our journey, and we're excited to share this renewed chai experience with you.
Join us in celebrating the return of Idle Chai, a testament to Fratello Coffee Roasters' dedication to quality, tradition, and innovation.
Coping With University Burnout : Strategies for Achieving Balance
Being a university student can be an exciting and transformative time in your life. However, the pressures of academic responsibilities, part-time work, and personal commitments can quickly lead to burnout. Just like parents, university students face their own unique challenges that can take a toll on their mental and physical well-being. This blog will provide practical strategies for coping with university burnout and strategies to help focus on maintaining a healthy work/life balance and leveraging the benefits of coffee to stay alert and productive.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
Home brewing is a rewarding and fulfilling hobby that can transform your daily coffee routine into a meaningful ritual. With the right tools and a bit of knowledge, you can create a coffee experience at home that rivals your favorite cafe. So why wait? Start your home brewing journey today and discover the joy of making your own perfect cup of coffee. Happy brewing!
Dry Milling Green Coffee and Its Significance on Quality
As coffee connoisseurs and enthusiasts, we understand the value of sourcing premium beans, acknowledging the farm's cultivation conditions, and appreciating the initial stages of processing. However, the significance of dry milling green coffee is an often overlooked yet crucial part of the coffee supply chain. This stage, known as dry milling in green coffee production, significantly influences the final quality of our beans. Let's embark on a journey to explore this less charted territory to better understand its significance on quality.
Understanding Dry Milling in the Coffee Industry
Dry milling is a pivotal stage in the coffee processing chain that takes place after coffee producers have picked and dried their coffee using several unique processing techniques. At this stage, the parchment coffee (coffee beans still encased in a protective husk) undergoes hulling, grading, and sorting before export.
This process typically takes place in a facility separate from the coffee farm, known as a dry mill. It's an essential step that bridges the gap between the coffee farms and the roasters, ensuring that only the highest quality beans make it through. The dry mill is where the final touches are put on the coffee beans before exporting to coffee roasters all of the world, refining them into the product that will eventually be roasted, ground, and brewed.
Hulling: This is the process of removing the dried husk from the coffee bean, a crucial step in ensuring the cleanliness of the bean.
Grading: After hulling, beans are graded based on their size, weight, and shape. This ensures uniformity, which is essential for the roasting process.
Sorting: The final stage involves sorting the beans to remove any defective ones, often using a combination of manual and automated methods.
By understanding the importance of dry milling in the coffee industry, we can better appreciate the journey that each coffee bean takes from the farm to our cup, and the many steps along the way that contribute to the final quality and flavor of our coffee.
Dry Milling's Impact on Our Roasting
As coffee roasters, the quality of our final product significantly depends on the dry milling process.
Flavor Consistency: Well-milled coffee ensures each batch we roast has consistent flavor profiles, maintaining our brand's reputation for quality.
Reduced Waste: Efficient sorting at the dry mill stage reduces the chance of roasting defective beans, saving time and resources.
Roasting Precision: Uniformly sized and dense beans allow for precise control over the roasting process, providing the ability to unlock the bean's full flavor potential.
The Indispensable Role of Dry Milling in the Coffee Supply Chain
Dry milling might seem like a routine, mechanized process, but it's much more than that. It's the last opportunity to ensure only the best beans make it to our roastery.
Removing Defects: The Human Touch and Advanced Technology in Dry Milling
Even with the best harvesting and wet milling practices, defective beans can sometimes make it through to the dry milling stage. These defects can include beans that are too small, cracked, or discolored, among other defects and issues.
One of the most traditional methods for removing these defective beans is manual sorting. In many dry mills, workers stand by a conveyor belt, meticulously inspecting the beans as they pass by. These skilled workers can quickly identify and remove defective beans, ensuring that only the highest quality beans make it to the roasting stage.
However, manual sorting is not the only method used in modern dry mills. Advances in technology have led to the development of automated sorting machines that can quickly and accurately identify and remove defective beans. These machines use a variety of methods, including color sorting technology, which uses cameras and optical sensors to detect discolored or otherwise defective beans.
These technologies, combined with the skilled eye of a human sorter, ensure that only the highest quality, defect-free beans make it to the roasting stage. This rigorous defect removal process is a testament to the importance of dry milling in the production of high-quality coffee.
Another technology used is size grading machines, which separate beans based on their size. This is important because smaller beans can roast faster than larger ones, leading to an uneven roast if not properly sorted.
Ensuring Uniformity: The Role of Oliver Gravity Separators in Dry Milling
Uniformity in coffee beans is a critical factor in achieving a consistent and high-quality roast. This uniformity is achieved through grading the beans based on their size and density, a process that takes place during dry milling.
One of the machines commonly used in this process is the Oliver Gravity Separator. This machine separates coffee beans based on their density, a property that is directly related to the quality and flavor potential of the beans.
The Oliver Gravity Separator works by creating a fluidized bed of coffee beans. The denser beans sink to the bottom of this bed, while the less dense beans rise to the top. This separation allows for the removal of less dense, potentially lower-quality beans, ensuring that only the best beans make it to the roasting stage.
The importance of this process cannot be overstated. Beans of different densities roast at different rates. If a batch of coffee includes beans of varying densities, the result can be an uneven roast, with some beans over-roasted and others under-roasted. This inconsistency can lead to a final product with a mix of flavors, detracting from the overall quality of the coffee. By ensuring uniformity in bean density, we can achieve a more consistent roast and, therefore, a more consistent flavor profile.
The Role of Screen Size in Dry Milling
Screen size is another crucial aspect of the dry milling process. Evan after all of the above work, the coffee beans are passed over a series of screens with different sized holes. These screens effectively sort the beans based on their size, a process known as screen sizing. Screen sizing is important for several reasons:
Uniformity in Roasting: Similar to the importance of density, beans of different sizes roast at different rates. Larger beans take longer to roast than smaller ones. If a batch of coffee includes beans of varying sizes, the result can be an uneven roast, with some beans over-roasted and others under-roasted. By ensuring uniformity in bean size, we can achieve a more consistent roast and, therefore, a more consistent flavor profile.
Quality Control: Screen sizing also serves as a method of quality control. Beans that are too small may be immature and could negatively affect the flavor of the coffee. By removing these beans during the screen sizing process, we ensure that only the highest quality beans make it to the roasting stage.
Market Grading: Screen size is often used as a grading method for green coffee beans in the marketplace. Beans are categorized into different grades based on their screen size, with larger beans generally considered to be of higher quality.
Incorporating screen sizing into the dry milling process is another way we ensure the quality and consistency of our coffee. By paying attention to every detail, from the size and density of the beans to the removal of defects, we can deliver the ultimate coffee experience to our customers.
Dry Milling - The Unsung Hero of Coffee Production
The dry mill might be the unsung hero in the coffee supply chain. It plays a vital role in maintaining quality and consistency in every cup of coffee. As coffee roasters, understanding and recognizing the value of this step ensures we can source the best beans, roast them to perfection, and deliver the ultimate coffee experience to our customers. By shedding light on the importance of dry milling, we hope to elevate the appreciation for this critical stage in coffee production.
Bolivian Buena Vista: A Journey of Quality and Sustainability
Embark on a journey to the heart of Bolivia and discover a journey of quality and sustainability, and learn more about why we love with our Bolivian Buena Vista coffee offering. This narrative takes you through the intricate processes of coffee production, from the nurturing of coffee plants to the meticulous processing of coffee beans. It's a story of dedication, hard work, and a deep commitment to quality and sustainability, a story that brings to life the rich flavors and aromas of Bolivian coffee. Try it for yourself now.
The Sol De La Mañana Program
The Sol De La Mañana program is a remarkable initiative that aims to elevate the Bolivian coffee culture and diversify its offerings. This program is designed as a comprehensive school for local coffee producers, taking them on a 7-year journey to graduate as skilled coffee farmers. Taste this coffee for yourself and discover
The curriculum of this program is extensive, covering every aspect of coffee farming. It starts with the basics of setting up a nursery, moves on to planting, and then guides the producers through the stages of harvesting, pest prevention, and pruning. But it doesn't stop at farming techniques. The program also imparts crucial knowledge about financial management, enabling the producers to run their farms as successful businesses.
The Sol De La Mañana program is a collaborative effort. Leveraging the knowledge acquired through Fincas Los Rodriguez, the program works with around 100 producers, helping them enhance the quality and quantity of their farms. This not only improves the coffee production but also contributes to a better life for the producers and their families in the long term.
The Journey of Bolivian Coffee
Caranavi is the processing hub where most of the coffee processing work is done. Every evening, their wet mill buzzes with deliveries from their farms and the producers' farms. Each bag of coffee cherries gets weighed and processed immediately. The processing involves washing, fermenting, or moving the cherries to dry as naturals. They use raised beds and machine drying to dry the beans on site before sending them to their dry mill for quality control, packing, and exportation. Quality is checked at every step of the way, and each processed lot gets cupped on site to ensure it meets their standards.
Bolivia Buena Vista Coffee Mill
The Buena Vista Mill, located in Caranavi in the region of La Paz, is where they receive coffee from their own farms, Sol De La Mañana farms, as well as different farmers in the area. This year, they are excited to announce their collaboration with Agricafe.Agricafe works with around 500 different farmers to collect coffee from all over Bolivia and bring it to their wet mill in Caranavi in cherry form. This is the best of Bolivian Coffee.
The coffee makes the trek from up to 4 hours away down the mountains to Caranavi every evening by taxi. Agritcafe pays top dollar for only the finest coffee coming from the farms and also pays for the transport by taxi so that there are no additional expenses incurred by the farmers. Once at the Wet Mill, it is then sorted by hand to ensure only the best cherries get through. This is on top of the meticulous sorting that the farmers have done before it is ever put in the taxi.
Bolivia Agricafe Processing and Quality Control
One of the most interesting things about this wet mill is how many options they have to process the coffee. They have 6 fermentation tanks, 3 mechanical driers, a concrete patio, African raised beds, and Covered African raised beds. This helps ensure that each coffee is processed exactly the best way to bring out the flavors that their customers request.
After processing and drying, the coffee is stored in Caranavi in a temperature-controlled room for 2 months before being shipped to the dry mill at El Alto. The dry mill is mostly a typical dry mill, where they remove the parchment, run the coffee through density shakers, and finally, it is hand sorted to make sure no damaged beans get through. The unique feature of this dry mill is the black light sorting it goes through. As it is being hand sorted, it passes through these black light tents where imperfections that are previously invisible to the eye are shown as little white dots. Although not a-defect in the coffee, this coffee is removed, which increases the clarity of the cup, making the flavors of each particular coffee pop out more and become more exciting.
At every step of the process, the coffee is cupped to ensure that the product is still what was agreed upon at the time of purchase.
One of the biggest challenges in sourcing good Bolivian coffee is the small size of the farms. With most farms being 3 to 8 hectares, it becomes difficult to find quality coffee in the quantity needed by just dealing with individual farms. This is where Agritcafe comes in. With the ability to work with over 500 farms and find the best coffee from all of those and then pass on this quality, it makes it significantly easier.
For instance, this year they will be buying from 5 different farms that Agricafe works with and has a good standing relationship with already. So instead of hunting down these farms from all over Bolivia, they now have it much easier because of Agricafe. They are looking forward to working with Agricafe in the coming years; it is their hope that next trip down to Bolivia the farms that they are buying from this year will continue to be as good or better so that they can develop more of a relationship with the farmer. If they can find this kind of consistency, they can then start playing with processing types to create the best and most interesting coffee for their customers. They believe they have already found the best Bolivia has to offer and through their continuous improvements in milling and experimenting, they expect it to get even better.
The journey of Bolivian Buena Vista coffee is a testament to the dedication, hard work, and commitment to quality and sustainability of the local producers and the teams at Agricafe and the dedication of the Rodriguez family. It is a story of passion for coffee, respect for the land, and a deep commitment to improving the lives of the local farming community. As customers sip their cup of Buena Vista coffee, they not only enjoy the rich flavors and aromas but also become a part of this beautiful journey.
The Power of Seasonal Coffee Offerings: How to Keep Your Menu Fresh
Your goal as a cafe or restaurant owner is to give your patrons a wonderful and distinctive experience. Our own experience operating cafes has taught us that leveraging the power of seasonal coffee offerings is one efficient method to accomplish this. Coffee is, after all, more than just a drink; it can be an adventure and a love affair with flavors. As coffee connoisseurs, our mission should be to constantly bring your customers something fresh, something unique, and something exciting. Below we talk about how to keep your menu fresh, and your customers coming back for more.
Leveraging Seasonal Fresh Crop Coffee
Our seasonal sourcing is one approach to make sure we're giving our consumers the freshest New Crop coffee. This strategy doesn't always include buying in small amounts; instead, it involves timing our purchases to coincide with the natural harvesting seasons for coffee.
Our philosophy on coffee is firmly grounded in a dedication to excellence and freshness. Here is how we accomplish that:
Micro-Lot Coffee: We source our micro-lot coffees in very small quantities from unique coffee growing regions. These are often limited supply lots, which means the coffee you enjoy is as exclusive as it is fresh.
Seasonal Harvesting: Coffee, like all agricultural products, has a harvest season. By aligning our purchasing with these seasons, we ensure that we're buying coffee at its peak freshness.
Understanding Coffee Harvesting Seasons
Coffee, much like any agricultural product, has a season. Here's a quick look at coffee harvesting seasons in various regions:
Central America: December - March
South America: April - September
Africa: East Africa - October to February, West Africa - October to March
Asia: October - March
These timelines can vary based on several factors like weather and climate conditions. It's essential to stay in constant communication with your suppliers to ensure optimal freshness.
Why Micro-Lot Coffee Is Popular
Our entire coffee selection is sourced seasonally to ensure peak freshness, but we also offer the unique option of micro-lot coffees. With these rare, limited lots, you can give your menu a unique and extraordinary twist. You may have noticed that we regularly release new coffees that are only offered for a brief period of time. Our Burundi Angele Ciza lot, a lovely offering we expect will only be available for a month or two, is a recent example of this. The reason for the limited supply is to make room for the upcoming special coffee experience. By doing this, we update our selection frequently, keeping the coffee experience fresh and exciting.
Engaging Barista Teams and Customers with Seasonal Coffee
The introduction of seasonal coffees creates a sense of excitement and anticipation
For Barista Teams: New coffees provide an opportunity for learning and engagement, keeping their passion for coffee alive and thriving. Your team likely enjoy having something new to talk about with your regulars, so this is a way of keeping everyone engaged.
For Customers: The opportunity to savor diverse, seasonal coffees not only stimulates spontaneous whole bean purchases but also keeps the coffee experience lively and varied. While a consistent offering can retain your regular customers, having a rotating selection can attract new clientele who appreciate variety and novelty in their coffee choices.
Enhancing Your Menu with Seasonal Flavored Drinks
Also consider refreshing your menu with seasonal drinks that feature distinctive flavours and syrups, like our Giffard Syrups, in addition to coffee. Although we recently shared some Spring beverage suggestions in a blog post, there are many more options available for creating creative drinks.
Introducing New Flavors: Every season presents an opportunity to bring something fresh to your menu, perfectly complementing your coffee offerings and the spirit of the time of year. Consider the phenomenon of the Pumpkin Spiced Latte and its massive following across North America. What could be your next seasonal sensation?
Unleashing Creativity: Encourage your team to test their creativity by inventing new drink combinations. This can result in unexpected and exciting flavors that surprise and satisfy your customers. An internal competition to create the next menu feature can be a fun team-building activity and a source of motivation.
Stimulating Customer Engagement: The anticipation of fresh menu additions keeps customers intrigued and enthusiastic about your offerings. Not only does this create a dynamic in-store atmosphere, but it also provides new content for your social media platforms, fostering online engagement and customer interaction.
We believe that seasonal coffee offerings can significantly improve your customers experience . Your offerings will always be current, intriguing, and special if you source seasonal ingredients/flavors, highlight exclusive micro-lots, and regularly change your menu. Take advantage of seasonal coffee offerings today and watch it change your company through excitement and increased average spending habits.
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.
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
1/2 cup ground coffee
2 cups water
Milk or creamer (optional)
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.
1 cup coarsely ground coffee
4 cups water
Milk or creamer (optional)
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):
1 cup strong brewed coffee, cooled
1 cup milk
1 tablespoon sugar (or to taste)
2 cups ice
Whipped cream (optional)
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.
1 shot of espresso or 1/2 cup strong brewed coffee
1 cup cold milk
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:
1 cup coarsely ground coffee
4 cups water
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 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
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
This delightful combination of flavors creates an enjoyable drinking experience that is sure to please coffee enthusiasts.
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.
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!
Why Chefs Should Consider Coffee and Food Pairings
Why should chefs consider coffee and food pairings? You understand as a chef how important it is to pair food and wine to produce a satisfying dining experience. Have you thought about the potential for coffee to elevate your meals, though? A carefully designed coffee program may set your restaurant apart from the competition and provide your customers a truly exceptional dining experience.
Benefits of Coffee Programs in Restaurants
By developing a coffee program, you can:
Add a new dimension to your menu: A coffee program allows you to offer a new range of flavors and textures to complement your dishes, creating a complete sensory experience for your diners.
Increase revenue: Coffee is a high-profit item that can help boost your bottom line. With the right coffee program, you can upsell to diners who are looking for a complete dining experience.
Create a unique identity: With so many restaurants out there, it can be challenging to create a unique identity. A coffee program can help set your restaurant apart and create a loyal following of diners who appreciate the attention to detail and commitment to quality.
Adding a New Dimension to Your Menu
With the help of a coffee programme, you may provide a variety of tastes and textures to go along with your meals, giving your customers a whole sensory experience. Like wine and food, coffee and meal combinations can bring out the best in both the coffee and the dish. Coffee can be consumed as a beverage or as a food element, and it goes well with dessert, breakfast, and even as a palette cleanser in between courses.
A coffee programme might also let you highlight various roasts and brewing techniques. You may accentuate the distinctive flavours and qualities of each coffee by providing a choice of brewing techniques, such as drip coffee, pour-over, or French press as well as either hot or cold coffee options could be incorporated.
Coffee is a high-profit product that can help you increase your revenue. If you have a good coffee programme, you can upsell to customers who want a full meal experience. Providing excellent coffee selections that go well with your food can entice customers to indulge in an extra cup or perhaps try a different coffee beverage.
Also, by gaining a reputation for serving superior coffee, you might draw in new clients who are searching for a whole dining experience that includes outstanding coffee.
Creating a Unique Identity
It can be difficult to establish a distinctive identity among the various restaurants available nowadays. But, a coffee programme can help distinguish your restaurant from the competition and develop a devoted clientele of diners who value the care and dedication to quality.
You can demonstrate your dedication to quality and attention to detail by concentrating on a carefully designed coffee programme. In the busy restaurant industry, this can assist you in developing a distinctive character.
Coffee and Food Pairings
One way to create a truly unique coffee program is by incorporating coffee and food pairings. By offering coffee options that complement your dishes, you can take your dining experience to the next level.
Here are three coffee and food pairings to consider:
Light Roast Coffee with Seafood
The subtle flavors of light roast coffee make it an excellent pairing for seafood dishes. The lightness of the roast allows the flavors of the coffee to complement the delicate flavors of the seafood.
Grilled shrimp and a cup of light roast coffee with citrus notes
Seared scallops and a cup of light roast coffee with floral notes
Medium roast coffee has a balance of acidity and body, making it a versatile pairing for a variety of savory dishes. The medium roast coffee can enhance the flavors of dishes such as burgers, steaks, and roasted vegetables.
Grilled steak and a cup of medium roast coffee with nutty notes
Roasted vegetables and a cup of medium roast Bullrider coffee with chocolate notes
Dark Roast Coffee with Chocolate Desserts
Dark roast coffee has a bold and rich flavor that pairs well with chocolate desserts. The strong flavor of the coffee complements the sweetness of chocolate, creating a harmonious balance.
Dark chocolate cake and a cup of dark roast coffee with smoky notes
Espresso and cappuccino are two popular coffee options that can add a new dimension to your menu.
Espresso: A shot of espresso is a bold and intense coffee that pairs well with rich, creamy desserts and chocolate-based dishes.
Tiramisu and a shot of espresso with a hint of dark chocolate
Cappuccino: A cappuccino is a creamy and frothy coffee that pairs well with sweet dishes, such as pastries and cakes.
Blueberry muffins and a cappuccino with a hint of vanilla
A coffee program can add value to your restaurant's products by giving your menu a new depth and giving it a distinctive personality. You can elevate your dining experience and provide your customers a genuinely memorable dining experience by introducing coffee and food pairings. So think about creating a coffee program that goes well with your meals and makes your business stand out from the comp
Building Process Documents for Your Cafe: The Importance Coffee Shop Operations
Every organization, large or small, needs process documents to make sure everything performs as it should. Cafe owners in particular benefit from documenting the processes so it aids in teaching staff how to prepare coffee, including espresso techniques, opening/closing procedures, managing cash and greeting customers. It offers clarification, aids in avoiding errors, and makes sure everyone is aware of what must be done to succeed in their positions and ensure they are meeting their direct report’s needs.
This blog post will discuss how to build a process document, why it's important to document the process, and how a cafe owner may use it to train staff members. We'll also take cues from the E Myth, a book that emphasizes how critical systems are to the success of any firm.
Why is Documenting a Process so Important?
Documenting the process is crucial because it provides a clear path forward, helps avoid mistakes, and ensures everyone is on the same page. Here's why:
Provides a Clear Path Forward
The process documentation's most obvious advantage is that it provides your team with a resource to consult when there are issues regarding how something should be carried out or who should do what next. Instead of wasting time repeatedly answering those inquiries, just direct them to your documentation!
Helps Avoid Mistakes
Since everyone has access to the same information about how things are supposed to work within their department or division (or even across departments), there's less room for confusion about who does what when something goes wrong. Fewer opportunities for someone else's mistake costing you money down the road because nobody knows where things went wrong in order for them not being able--or willing--to own up until after damage has been done.
Ensures Everyone is on the Same Page
A well-documented process enables you to achieve consistent outcomes. This is because documented processes can be repeated, and by following the same steps each time, they become predictable. Clear instructions that specify each task and its purpose, who is responsible for it, and when it should be done, are accessible to everyone involved in the project. This results in less workload because there is no ambiguity about what needs to be done next or why certain steps must be completed before others.
What Does a Process Document Include?
Here's How You Can Create One.
A process document is a written description of how to perform a particular task or activity. It can be used to describe the steps and procedures involved in any given activity, for any position or task with any company. Think about training new barista on steaming the perfect milk, tamping and pulling a consistent espresso shot, or helping your management team with scheduling hours. The main points to go within a process document is as follows:
Description of What Needs to be Done
Making a process begins with writing out the steps. A straightforward text editor or even Microsoft Word might be used for this. Make sure that every tool you use is simple to operate as well as customizable so that you may add to your notes and make adjustments as you carry out the activity.
How it's Done
After you've listed all of your steps, consider how much time and effort each one requires to complete. If a task appears like it would take too long or be too difficult, perhaps it could be streamlined or simplified so that things go more smoothly the next time.
Who Does It and When They Do It
It's important to assign roles and responsibilities to ensure that everyone knows what they need to do and when they need to do it. Assign the following roles:
Who will be responsible for what?
Who is responsible for making sure the process is followed?
Who is responsible to communicate the process to the team?
Who is responsible for keeping the process updated?
Who is responsible for making sure everyone knows about the process?
Creating a Template for Tasks
Further streamlining your process involves developing templates for the various jobs. This template should be a thorough, well-organized checklist outlining each action that must be taken. This checklist can be used as a reference and training guide for each stage, ensuring that nothing is missed or forgotten.
Here are some key points to consider when creating your template:
Be specific: List out each individual step involved in the process, making sure to be as specific as possible. This will ensure that no detail is missed and that each step is carried out properly.
Assign roles and responsibilities: As was already discussed, it's crucial to specify who will be responsible for what at each stage of the process. To ensure that everyone is aware of who is in charge of what, make sure to include this information in your template.
Incorporate deadlines: Establish time schedule for every stage of the procedure, taking into consideration any interconnections or potential setbacks. This will assist in keeping the procedure organized and on time.
Make it adaptable: Your template ought to be adaptable enough to take into account modifications or upgrades to the procedure. To keep the template current and relevant, make sure you check and update it frequently. After implementation, pay attention to the feedback provided by the individuals carrying out the task regularly. They might find a more effective approach to get the same outcomes.
Consider various teaching styles: Not everyone learns and adapts to new process techniques in the same way. To help ensure the activity is being carried out as you had anticipated, be willing to share your notes, as well as to add images, videos, and hands-on teaching.
Follow-up: It often takes a person 2–4 weeks of practice before they fully comprehend and can perform it consistently. Following up, redirecting and frequent mentoring will help this process become a new everyday activity.
In conclusion, documenting your processes is vital to running a successful cafe. It offers clarity, helps avoid errors, and ensures that everyone is aware of what has to be done when it's time to start their shifts. By following the procedures provided in this article, you may develop a well-documented process that is repeatable and predictable. Whether you're creating a new product or service, training new employees, or just trying to streamline your daily operations, having a documented process in place can help you achieve your goals more efficiently and effectively.
Guatemalan Specialty Coffee | Discovering the Unique Flavours of Finca Santa Leonarda
As connoisseurs of coffee, we at Fratello Coffee understand that not all coffee beans are created equal. Our journey in search of exceptional coffee has led us to the heart of Santa Rosa, Guatemala, where we discovered the unique flavors of Finca Santa Leonarda. This family-owned farm, steeped in over a century of coffee-making tradition, is a testament to the superior quality of Guatemalan specialty coffee.
We're excited to announce that Finca Santa Leonarda is now our producer for our beloved Montecristo single estate offering. Previously, our Montecristo was named after the farm we sourced our beans from. However, due to Roya/Rust damage that required Montecristo to replant their estate with a different varietal, we've evolved and shifted our focus to find new relationships in order to maintain a consistent flavor profile that defines the Montecristo experience. Now, Montecristo is not just a name, but a symbol of Fratello's commitment to delivering a distinctive taste that our customers have come to love.
Finca Santa Leonarda, with its unique blend of four coffee varieties, meticulous cultivation, and sustainable practices, aligns perfectly with the flavor profile our Montecristo Single Estate offering has been known for. The high altitude, fertile volcanic soil, and favorable climate of Santa Rosa, combined with the farm's dedication to quality, result in an exceptional cup of coffee that enhances the Montecristo experience.
We're thrilled to welcome Finca Santa Leonarda into the Fratello family and look forward to sharing the unique flavors of this premium Guatemalan coffee with you. As we continue to evolve, our commitment to quality remains the same. Montecristo is not just a coffee; it's a testament to our journey in the world of specialty coffee. We hope you read more about this new and exciting relationship below.
Guatemalan Specialty Coffee
For good reason, Guatemalan coffee is often considered as some of the best in the world. Coffee beans from this region have a specific flavour profile that is challenging to replicate elsewhere due to the region's special combination of high altitude, rich soil, and favorable climate.
Notably in the Santa Rosa region, some of the greatest coffee beans in the nation are produced. And now Finca Santa Leonarda, the newest addition to Fratello Coffee's line of premium Guatemalan coffees, is being introduced.
For more than a century, Finca Santa Leonarda has been growing premium coffee in the centre of Santa Rosa. Four generations of coffee producers who have devoted their lives to refining the craft of coffee growing own and run the farm. Their goal is to not only grow the best coffee but also to better the lives of their employees and the neighbourhood.
The coffee grown on Finca Santa Leonarda is a blend of four different varieties: Caturra, Catuai, Pache, and Anacafe14. These varieties are carefully cultivated and selected for their resistance to common coffee diseases and pests, such as the borer, rust, and rooster's eye.
How does Volcanic Soil help with coffee flavour?
The volcanic soil conditions are one of the major elements that contribute to the remarkable quality of Guatemalan coffee. Many active volcanoes can be found in Guatemala, and their ash and mineral deposits have produced fertile soil that is ideal for growing coffee. The fertile volcanic soil contributes to the production of coffee beans with a varied flavour profile and a recognizable acidity.
How does high elevation help with coffee flavour?
The high altitude of the area, in addition to the volcanic soil, has a big impact on how good Guatemalan coffee is. High altitude coffee plants are subjected to intense sunshine during the day and cooler temperatures at night, which slows the maturation of the coffee beans. This gradual maturing process results incoffee beans with a higher density and more complex flavours.
The coffee grown on Finca Santa Leonarda, which is located at an elevation of 1500 metres, benefits from the ideal combination of altitude, soil, and climate. The beans' flavour and aroma are additionally improved by the thorough washing process used to prepare them at the mill.
Environmental practices at Finca Santa Leonarda.
Ingas and Cuje trees are mixed to provide shade on the farm, while cypress barriers are utilised to support the sustainable management of the local flora and fauna. Every cup of Finca Santa Leonarda coffee exhibits this level of care and dedication to sustainability.
The region's favorable environment, with its two distinct seasons of rain and dryness, further improves the quality of the coffee beans. The rainy season provides the necessary moisture for the coffee plants to thrive, while the dry season allows the coffee cherries to ripen and develop their unique flavours.
Fratello Coffee is thrilled to offer their customers the distinctive and intriguing flavour of this new Fresh Crop of Finca Santa Leonarda. This new addition is certain to please your taste buds and leave you craving more, whether you're a seasoned coffee aficionado or are just beginning to explore the world of specialty coffee.
Elevate Your Office Coffee | Nespresso, Keurig, Espresso or Bean to Cup?
From Nespresso, Keurig, espresso, bean to cup and batch brewers, there are plenty of options to choose from. You're in luck if you want to sip on a delicious cup of coffee at work. Finding the ideal coffee brewing system for your office has never been simpler thanks to the huge selection of options available today. More than merely keeping workers awake, providing excellent coffee in the workplace can boost morale and productivity. We'll talk about the advantages of serving premium coffee in the office and how it may affect your workers' productivity in this blog post.
Why should I provide good coffee for offices?
First of all, offering excellent coffee to your team demonstrates your appreciation for them. Employees may feel exhausted, nervous, and exploited due to the stressful nature of the workplace. Making your staff members feel appreciated can start with implementing a fantastic office coffee programme. Also, it can help them feel more at ease and less intimidated in the workplace.
Coffee is naturally social, so you may use it to help your staff members get to know one another. Encouragement of social interaction can raise staff morale, particularly if it is low.
The benefits of frequent breaks.
Second, taking regular breaks actually increases productivity. When they take multiple short breaks during the day, people are more productive. Coffee and a mid-day break go hand in hand. Taking pauses throughout a lengthy workday can benefit employees' mindsets. By dividing big work into manageable chunks and interspersing them with breaks, you can complete them more quickly. When tasks are given in this manner, employees believe they can complete the project.
Also, providing excellent coffee will discourage your staff from leaving the workplace to get a cup, which can waste time.
Does caffeine make office workers more efficient?
The breaks that come with coffee are mostly responsible for its productivity advantages. Yet, caffeine makes your brain more attentive than it would be otherwise. Most office workers arrive at work exhausted from lack of sleep brought on by stress and commute. When seated at a desk, workers are more inclined to nod off, therefore caffeine helps prevent this.
But, it's crucial to keep caffeine consumption to two cups each day. A crash brought on by too much caffeine prevents workers from being productive.
Are there Health benefits to coffee?
High-quality coffee might be a health advantage when served at work. Antioxidants are found in recently roasted coffee that has been roasted within the past two weeks. Strong anti-aging and disease-prevention abilities are possessed by antioxidants. They lessen the body's oxidative stress brought on by free radicals. If you reside in a large city with air pollution, increasing your diet of antioxidant-rich foods is advised.
Great coffee generally tastes wonderful without the need for excessive sugar and milk, making it a healthy, if not risk-free, beverage.
Which coffee should I choose?
When choosing coffee, look for crowd-pleasing tasting notes. The majority of coffee drinkers prefer chocolatey, smooth, nutty flavours over bright, fruity flavours. I recommend choosing a local high-quality brand of coffee, such as a specialty coffee roaster. By choosing a local brand, you can support your community, and the coffee will be fresh.
What’s the best way to offer office coffee?
There are numerous ways to provide excellent coffee for offices, depending on your budget. You can spend your money on a premium drip coffee maker if you have a reasonable spending limit. Get a quality drip coffee maker; cheaper models don't produce quality coffee. Delicious coffee is produced using drip machines like the Technivorm Moccamaster. Also, you'll need to spend money on premium coffee beans, which you may get from a nearby coffee roaster.
Also, you might want to think about contacting Office Coffee Service (OCS) businesses if you're searching for a simple and convenient way to supply coffee to your office. OCS companies specialize in providing equipment and services tailored to meet the specific needs of employees and your specific offices, making it easy for employees to enjoy a freshly brewed cup of coffee at any time.
At Fratello Coffee, we work closely with numerous OCS companies throughout Western Canada, and we can connect you with a provider that offers our high-quality coffee products. This way, you can enjoy the convenience of having your office coffee needs taken care of, while still enjoying the exceptional taste and quality of Fratello Coffee. Get in touch with our wholesale team, and drop us a line at .
The History of Coffee
Coffee has become one of the world's most cherished drinks. Its distinct aroma and taste have made it a staple of many cultures and a daily part of our lives. However, coffee is much more than just a beverage. Its complex and extensive history has played a crucial role in shaping the world we live in today. The History of Coffee starts from its birthplace in ancient Ethiopia to the modern third wave of coffee, the coffee industry has come a long way, and the development of specialized coffee equipment like Slayer Espresso has helped push the quality even further.
One of the most favoured drinks in the world is coffee. It has become a staple of many cultures and a part of our daily life thanks to its distinctive aroma and flavour. Coffee, however, is more than just a beverage. Its lengthy and complex history has been instrumental in creating the world that we live in today.
What was the Birth Place of Coffee
Ancient Ethiopia is thought to have been the birthplace of coffee, and this is where its history can be found. A goat herder by the name of Kaldi once observed that his goats become extremely active after consuming the berries from a certain bush. Kaldi was intrigued by this and decided to eat the berries for himself. To his surprise, he also felt an increase in energy. As soon as this finding became known, people started experimenting in different ways with the berries. The exact year when coffee was first discovered in Ethiopia is not known, as it was a long time ago and the information is largely based on legends and oral traditions. However, it is generally believed that coffee was discovered in Ethiopia sometime between the 6th and 9th centuries.
The Sufi monasteries of Yemen are where coffee was first used as a beverage in the 14th century. These monasteries would concoct a beverage using water and roasted coffee beans that they felt would keep them awake during their lengthy prayer sessions. The larger populace quickly adopted the beverage, and coffeehouses sprang up all over the area. The first recorded use of coffee as a beverage comes from the Sufi monasteries of Yemen in the 15th century, around the year 1450.
Coffee Began to Move
In the Islamic world, coffee gained popularity swiftly, and it didn't take long for it to reach Europe. When the first coffeehouse in Europe opened in Venice in 1645, the aristocracy quickly adopted coffee as a fashionable beverage. Around this time, several regions of the world started to grow coffee on a considerable scale. While the French introduced it to their colony of Martinique in the Caribbean, the Dutch started growing coffee in their colony of Java.
Coffee became a valuable product in the 18th and 19th centuries, and large plantations were built there and in other areas of the world. The world economy was significantly impacted by the growth of the coffee trade as many nations became heavily dependent on coffee as an export. The development of colonial empires was greatly aided by the coffee trade, as several European powers used their control of coffee-producing areas to sway other nations.
What is the First Wave of Coffee?
The first wave of coffee Is defined by the widespread use of pre-ground, canned coffee, which was mass-produced and marketed as a practical and reasonably priced beverage for the general public. This wave of coffee started in the early 1900s. Coffee was mostly regarded as a commodity during this time, with little consideration given to its origins or quality. The goal was to create a reliable, affordable product that was simple to produce at home.
What is the Second Wave of Coffee?
The second wave of coffee Is defined by the expansion of specialty coffee shops and the rise in appeal of espresso-based beverages, and it appeared in the 1960s and 1970s. During this time, there was a renewed emphasis on the quality and origins of coffee, with the idea that it might be savoured as a gourmet beverage because of its distinctive flavours and qualities. Aiming to ensure that coffee farmers received a fair price for their goods, this wave of coffee also introduced the ideas of fair trade and direct commerce. Our family started in the coffee industry in 1974, and we began roasting coffee in 1985. We have seen a lot of changes in the industry. One can not talk about possibly the most important movement in the second wave of coffee, is how Starbucks impacted and educated the mass market of what specialty coffee is and can be. Starbucks began to talk about interesting regions and espresso based beverages making it common around North America.
What is the Third Wave of Coffee?
The third wave of coffee began in the late 1990s and early 2000s, was distinguished by a stronger emphasis on coffee quality, a preference for single-origin, traceable coffees, and a more sophisticated method of roasting and brewing coffee. Specialty coffee shops proliferated during this time, and baristas improved their skills and coffee knowledge. Alternative brewing techniques, like pour-over and immersion brewing, which attempted to highlight the distinctive flavours and smells of various coffee kinds, also became more popular during the third wave of coffee. The coffee industry's increased attention on ethical sourcing methods and environmental sustainability has also been linked to this wave of coffee.
The modern coffee industry is a highly complex and sophisticated one, with a wide range of different varieties and methods of production. Coffee beans are grown in countries all over the world, with each region producing beans with a unique flavor and aroma. The most popular types of coffee are Arabica and Robusta, with Arabica being considered the more premium of the two. Coffee is typically harvested by hand, with workers carefully selecting only the ripest berries. The berries are then processed to remove the outer layers, after which the beans are washed and dried. The dried beans are then roasted, with the roasting process playing a significant role in determining the flavor and aroma of the coffee.
Introducing Slayer Espresso Machines
Slayer Espresso was designed by us and our team at Fratello Coffee, true coffee professionals for coffee professionals. We wanted to “Make Coffee Better”….to taste better, with better equipment. Since 1991, the Prefontaine family was in the espresso machine importing business, focusing at that time with Nuova Simonelli. Over the years, we had decades of combined experience: Coffee roasting/sourcing, importing & servicing specialized restaurant equipment as well as real world café experience. We, along with other third wave roasters, knew to compete with large chains and the “Starbucks” of the world, cafés had to focus on quality. Quality equipment, coffee, esthetics and staff training.
Countless individuals love coffee today, and new techniques for making and consuming it are always being developed. Every taste and desire can be satisfied by a coffee beverage, which ranges from espresso and cappuccino to cold brew and nitro coffee. One thing we know for sure is, we can’t wait to see what the forth wave of coffee will officially be, and how this might impact our daily lives of enjoying this wonderful beverage.
Discover a Classic Offering: Costa Rica El Poeta
The arrival of Fresh crop coffee from Central American coffees is something that the team at Fratello Coffee, as well as coffee aficionados everywhere, look forward to every year. This year, we're concentrating on the traditional and in-demand products from Costa Rica, Guatemala, and Honduras. Costa Rica El Poeta stands out among them as a genuine tribute to the great quality and varied flavour profile of Central American coffee. As a business that takes pleasure in locating and roasting the best coffee beans from across the globe, we are happy to provide our esteemed customers with more details on the iconic Fratello Coffee offering, Costa Rica El Poeta.
Some of the best coffee in Costa Rica is produced in the West Central Valley area, which is found in the Alajuela province close to San Ramon. This area, dubbed the "Land of the Poets," gets its name from San Ramon, a city with a lengthy political and cultural past. This area is well known for its spectacular landscapes, which include lowland marshes, lush tropical rainforests, active volcanoes, and breathtaking waterfalls.
Can you Describe Costa Rica El Poeta?
El Poeta coffee is a silky, smooth blend with pronounced citrus fruit and mixed nut undertones. This coffee is manufactured from the finest beans and is produced by the knowledgeable coffee producers Julia Vega Rodrguez, Olman Cruz Vega, Ricardo Chávez Garita, and Juan Bautista Mejia Rojas in the San Rafael area of Alajuela.
This coffee's flavour profile is clean and consistent as a result of the fully washed procedure used to make it, making for a genuinely memorable and pleasurable cup of coffee. This coffee is blended with their best Catuai and Caturra beans, produced at an elevation of 1200-1500 metres. Smallholder farmers process and harvest the coffee, which is then delivered to Cafe de Altura de San Ramon, a cutting-edge Micro-mill that meticulously oversees every step of the coffee-producing process. This strategy not only ensures the best coffee, but also offers technical assistance and promotes sustainable agricultural methods, enhancing the farmers' standard of living and income from coffee sales.
How is Costa Rican El Poeta Processed?
A sophisticated Micro-mill is used by Cafe de Altura de San Ramon to process cherries from several small farms and create a well-balanced regional blend. Using a recycling water system, the cherries are first sorted and depulped before being washed to get rid of any pollutants. Using a combination of forced air and a number of dryers, the washed beans are dried, bringing the moisture level down to 11% in just over 5 days. The coffee is processed for export after at least a month of resting in silos (to maintain stable water activity in the beans).
The green beans are dehulled and sorted by weight and colour on a number of machines before the coffee is processed for export. With every detail of the post-harvest operation carefully managed, producers can concentrate on sustainable farm management practices and produce coffee with special intensity and rhythmic precision. This process results in the pure poetry of El Poeta coffee.
What Makes Costa Rican Coffee So Special?
Costa Rican coffee is known for its exceptional quality and unique flavor profile. This is due to several factors, including the country's ideal climate, rich volcanic soil, and the passion and expertise of its coffee growers. The warm and humid conditions, combined with the high elevations at which the coffee is grown, produce a coffee with bright acidity, balanced sweetness, and a smooth, clean finish.
In addition to the favorable growing conditions, Costa Rican coffee producers place a strong emphasis on sustainable and responsible farming practices. This not only contributes to environmental protection but also ensures the industry's long-term profitability. The nation's strict quality control procedures and cutting-edge many micro-milling facilities are further factors in the excellent calibre of its coffee.
Overall, Costa Rican coffee is a very unique and sought-after product due to a unique combination of excellent growing circumstances, environmentally friendly farming methods, and a dedication to quality control.
Shade Grown Coffee and Its Role in Coffee Production
One of the most popular beverages worldwide is coffee, which boasts a distinctive and complex flavour profile. But many coffee drinkers might not be aware that a variety of environmental elements, such as elevation and longitude, have an impact on the quality of the coffee they enjoy. The interaction of these elements may significantly affect the development, maturation, and general quality of the coffee beans. Understanding the relationship between elevation, longitude, and shade grown coffee is important when simply looking at these terms exclusively alone.
Why is the Elevation of Coffee Farms Important?
Elevation and longitude have a significant impact on the quality of coffee. Elevation affects the temperature and other environmental factors that influence the growth of coffee plants. Coffee plants grow best at specific temperatures, and too much heat or too much cold can negatively impact the quality of the coffee beans. At higher elevations, temperatures are typically cooler, making high elevation coffee-growing regions ideal for growing high-quality coffee.
Coffee farms located near the equator are often located at elevations of over 1500 meters, while coffee farms further away from the equator, such as in Central America, are typically located at elevations of around 1100 meters. This difference in elevation is due to a combination of factors including tectonic activity, global weather patterns, and the intense solar radiation at the equator. We go deeper into this conversation about High Altitude Coffees in an older blog post “High Altitude Coffee : What’s The Big Deal”
Why is Shade Grown Coffee Important?
Cloud cover, which offers natural shade and aids in temperature regulation, frequently benefits coffee farms located at higher elevations nearer the equator, thus negating the need for shade trees. This cloud cover is caused by moist air rising from the nearby lowlands coming into contact with the chilly, high-altitude air and condensing into clouds. In contrast, coffee plantations farther from the equator and at higher elevations, like those in Central America, may require the utilization of shade trees to control the temperature and provide a better environment for coffee growth.
It is crucial to remember that while shade and temperature regulation are crucial for coffee quality, other elements like soil quality, the local microclimate, and coffee varietal also affect how best to grow coffee. It depends on the exact region and its particular environmental elements whether shade trees are required or not. Depending on the region, several things are considered "high elevation" for coffee region.
The regulation of temperature and shade are essential factors in determining the quality of coffee. At higher elevations, coffee plants are exposed to cooler temperatures and more moderate climate conditions. The coffee cherries may grow slower and mature over a longer length of time as a result, giving the coffee beans more time to develop their intricate flavour and aroma characteristics. The general temperature of the farm trees would be too cold to grow coffee if these places also have shade trees.
However, excessive sun exposure can result in overheating of the coffee plants, which can harm the coffee beans and lower the quality of the resulting brew. Additionally, because coffee plants require a constant temperature to survive, excessive temperature variation can stress plants, which lowers the coffee's overall quality. Shade trees are used in some areas to help control temperature, lessening the effects of heat stress on coffee plants.
In conclusion, the use of shade trees in coffee cultivation aids in temperature regulation and guards against overheating, minimizing the effects of heat stress on the coffee beans and enhancing their quality. In addition to offering shelter for wildlife, shade trees preserve soil moisture and fertility, which benefits the ecosystem's ability to grow coffee.
Maximizing a Cafe's Success : Choosing the Right Coffee Partner
Your business strategy should include selecting the ideal coffee brand to partner with. A good collaboration can direct and mentor your planning and choices, accelerating your own and your team's learning curve. However, a bad collaboration can result in contradictions, broken promises, and poor quality goods. If you are looking to maximizing a cafe's success, choosing the right coffee partner is as important, as finding the right location.
Creating your own brand is an alternative to collaborating with a coffee roaster's brand. While creating your own brand has advantages, it also entails additional costs, potential distractions, and a longer period of time to gain awareness and trust.
At Fratello Coffee Roasters, we provide both tiers of service because they both have many benefits.
The power of two brands working together will be explored and highlighted in the information that follows.
What are the benefits to partnering with an established coffee roaster brand vs trying to create your own brand when running a cafe?
Partnering with an established coffee roaster brand when running a coffee shop can provide several benefits, such as:
Consistency and Quality: Established coffee roaster brands often have a reputation for providing consistent and high-quality coffee beans, which can help attract and retain customers.
Sourcing and Traceability: Reputable roaster brands often have direct relationships with farmers and know exactly where their beans come from and how they were grown, harvested, and processed. This can give the shop owner and customers the peace of mind that their beans are ethically and sustainably sourced.
Brand recognition: By using a well-known and reputable brand of coffee beans, you can benefit from their established reputation, which can help attract customers who are familiar with and trust the brand.
Marketing and Promotion: Established coffee roaster brands often have marketing campaigns, which can help generate buzz and attract customers to your coffee shop.
Supply chain: A well-established roaster brand will have well-established supply chains and distribution channels that can save time and money for the business owner when it comes to sourcing beans.
However, similar to partnering with a brand for running a coffee shop, partnering with established roaster also comes with certain restrictions and often requires following strict guidelines. Additionally, It may limit the shop owner's flexibility in terms of experimenting with different blends and origins.
What considerations should I have when choosing a coffee roaster brand to work with?
When choosing a coffee roaster brand to work with, there are several key considerations to keep in mind:
Quality: The quality of the coffee beans is of the utmost importance. It is essential to try the coffee from different brands and choose a roaster that consistently provides high-quality beans.
Ethical buying practices: It is important to consider the sourcing and traceability of the beans. Look for roasters that have direct relationships with farmers and can ensure that the beans are ethically and sustainably sourced.
Brand alignment: It is important to work with a brand that aligns with your values and mission as a coffee shop. This will not only help attract customers but also help you maintain a sense of pride in the products you're selling.
Support and communication: Consider the level of support and communication that the roaster offers. Look for a roaster that is willing to work closely with you and provide you with the resources and assistance you need to succeed.
Availability and Logistics: Check if the roaster has a good distribution network in your location. Check if they can deliver beans on a regular basis and if they can provide fresh beans when needed.
Cost: Consider the cost of the beans and compare prices from different roasters. Keep in mind that the cheapest option may not always be the best choice in terms of quality or alignment with your values. The lower price of beans can quickly be lost in the price you are able to charge per cup, and lost opportunity.
Reputation: Research the reputation of the roaster, check if they are well-known and respected in the industry. Read reviews and testimonials, and ask other coffee shop owners in your area for their opinions and recommendations.
Choosing the best coffee roaster brand is ultimately a critical choice that can greatly affect the success of your coffee shop. Finding a company that shares your beliefs and can offer the superior beans, assistance, and resources you require to thrive requires rigorous investigation and evaluation of several choices.
What are the advantages of collaborating with another brand instead of solely promoting your own?
Working together with another brand can be beneficial in several ways:
Increased reach and visibility: By partnering with another brand, you can tap into their customer base and increase the reach and visibility of your own brand. This can help attract new customers and drive sales.
Shared resources and expertise:Together, the two businesses may pool their resources and knowledge to increase the potency of their marketing and promotional initiatives. For instance, a coffee shop and pastry business could collaborate to provide a package deal, reaching a larger audience and bringing in more consumers.
Cross-promotion: Both brands can cross-promote each other, which can help increase brand awareness and drive sales for both parties.
Synergy: The two brands' combined efforts may have a synergistic effect, where the whole is larger than the sum of the parts. In order to showcase the coffee shop's specialised drinks, for instance, the coffee shop and pastry shop collaboration may take advantage of the pastry shop's reputation for producing visually appealing meals.
Brand enhancement: Partnering with a complementary brand can also enhance the overall perception of your brand. By associating with reputable or complementary brand, your own brand may also be perceived as more reputable or valuable.
However, it's important to note that a partnership is a two-way street. Both brands should have a clear understanding of what each party is contributing and what they hope to achieve. Additionally, it's important to make sure that the partnership aligns with the brand's mission and values to ensure a smooth collaboration.
French Press | How to Brew Instructions
The French press was invented in the early 1900s by Italian designer Attilio Calimani. However, it was not until the 1950s that the French press became popular in France and the rest of Europe. The design was later improved by Danish designer Erik Nielsen in the 1970s with the addition of a double screen filter system, which helped to produce a cleaner cup of coffee.
Since then, the French press has established itself as a standard in homes and coffee shops all over the world thanks to its easy-to-follow brewing method that yields a rich, flavorful cup of coffee. Overall, the French press is a time-honored coffee machine that is still a favourite among coffee drinkers today. The flavour profile and detailed instructions are described in more detail below.
What is the flavour Profile of a French Press?
French press coffee is renowned for its powerful scent and rich, full-bodied flavour. The direct contact of the coffee grinds with the water, which allows for better extraction of the coffee's natural oils and flavours, gives it a strong, distinctive taste.
The French press often yields a coffee that is bolder, with a thicker texture and a more robust flavour profile, compared to other brewing techniques, like a drip coffee machine or a pour over. It is the ideal choice for those who prefer a powerful, robust coffee with a smooth body and little bitterness.
Overall, the smooth, velvety texture and the nuanced, rich flavour profile of French press coffee make it a favourite among coffee connoisseurs.
How do you make a French Press?
Here are the instructions for using a French press coffee maker:
Fill the French press with hot water and let it sit for a minute to warm up. Then, empty the water.
Measure out the coffee beans and grind them to a coarse consistency. You’ll need about 1-2 tablespoons of coffee for every 4 ounces of water. Your coffee should be ground slightly coarser than a filter grind. Each granule should be distinctly visible to the naked eye. Refer to the picture for added clarity on grind size.
8oz French – 15-20g or 3-4tbls coffee – 300mL water to fill line (1 cup)
40oz French – 30-45g or 6-9tbls coffee – 750mL water to 1st fill line (3 cups)
40oz French – 40-60g or 8-12tbls coffee – 1000mL water to 2nd fill line (4 cups)
Place the coffee grounds in the French press.
Pour hot water over the coffee grounds, filling the press to just below the rim. Let the coffee steep for 4 minutes. It is recommended to use water that is just off the boil, around 200°F, to ensure optimal extraction of the coffee flavor.
Slowly press down on the plunger to separate the coffee grounds from the liquid.
Pour the coffee into your cup and enjoy!
Why would a cafe want to offer French Press instead of filter brewed coffee?
Flavour profile: Compared to other brewing techniques, French press coffee has a distinctive, rich, and full-bodied flavour. By providing a French press option, a café may highlight the distinctive qualities of its coffee beans and attract clients who like a stronger, more potent cup of joe.
Greater control over brewing conditions: The French press gives the barista more power over the brewing procedure, including the water temperature, steeping time, and coffee-to-water ratio, which can lead to a more reliable and superior cup of coffee.
Aesthetic appeal: The French press has a timeless, classic style that can give a cafe's drink menu a touch of refinement. The cafe may convey to clients that it values coffee and is dedicated to delivering a high-quality coffee experience by giving a French press option.
Greater adaptability: The French press is a versatile option for a cafe's drink menu because it can be used to brew a number of coffee varieties, from light and delicate to bold and robust.
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.
The skin or the “cascara” of the cherry is the outermost layer of the fruit.
The pulp refers to the overall flesh of the fruit, just under the skin.
The mucilage is a very specific part of the pulp–it’s the sticky, slippery layer that covers the seed.
The parchment is the papery layer of the seed that covers and protects the seed. It comes off naturally while being roasted.
The seed of the coffee cherry is essentially the green bean.
To better visualize the anatomy of a coffee cherry, check out this resource.
Let’s run through the most popular coffee processing methods.
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.
Have you ever wondered what elevation has to do with the cup of coffee you’re drinking? If you’ve ever looked at your bag of coffee and been baffled by “5200 ft”, you’re not alone. High altitude coffee is the kind of coffee you want to seek out, and elevation is one of the most important flavour factors.
Even in hot countries near the equator, pieces of land at high altitudes have cooler temperatures. A piece of land high up in the mountains will be much cooler than the land closer to sea level. Coffee trees are happiest in these lower temperatures, and that’s why you’ll find almost exclusively high elevation coffee in the specialty coffee sphere.
In this article, we’ll help you understand why high altitude coffee is so sought-after.
What is high altitude coffee?
High altitude coffee is coffee that’s been grown at a high elevation of 4000-5500 ft above sea level. High altitudes have lower temperatures, which is why many mountainous regions in hot climates tend to feel cooler than ground levels.
Growing coffee is a very long process, and it needs a consistent temperature. Coffee mainly grows in hot countries near the equator, like Ethiopia, Kenya, El Salvador and Colombia.
Ironically, coffee trees don’t like intense heat. Arabica coffee is a delicate plant. Coffee trees like the kind of weather that you and I like–20 degrees C with some shade. Comfortably warm, without the scorching sun on our skin.
In order to facilitate this paradise-like microclimate for coffee trees, producers like to grow coffee at high elevations, like in the mountains.
Why is high altitude coffee desirable?
High altitude coffee tends to have better, more complex flavour than low altitude coffee. The cooler temperatures of the high altitudes allow the coffee trees to grow slowly. This allows them to mature slower and develop complex flavours. When it comes to specialty coffee, high altitude is key.
Coffee does also grow closer to sea level. This is called low elevation coffee, and it’s widely commercially available because it’s cheap and in high supply. In general, the lower the altitude, the lower the quality of the coffee.
What is low altitude coffee?
Low altitude coffee is coffee that’s grown at an altitude of between 600 and 2500 ft above sea level. Most commercially available coffee sold around the world is low altitude coffee. It’s cheaper to produce, it grows quickly, and it has a massive yield.
However, arabica coffee (the only subspecies of coffee you’ll find in specialty coffee) doesn’t grow well in heat and direct sun. Robusta, on the other hand, loves heat and sun. That’s why most low altitude coffee is robusta.
“Sun grown coffee” is another related term that means coffee that’s grown directly in the sun. When the sun hits the coffee trees, they grow very quickly. A lot of low elevation coffee is also sun grown coffee. Direct sunlight makes the coffee grow even faster.
Low altitude and sun grown coffee are widely grown because they’re much easier to cultivate than high altitude coffee. High altitude coffee requires a lot more hard work and knowledge to produce.
Physical differences between high and low altitude coffee
An expert will be able to quickly spot the difference between high and low altitude green coffee beans. However, there are some general tell-tale signs.
High altitude coffee physical characteristics
High altitude coffee beans are harder and denser than low elevation coffee. The beans are hard because they’ve grown slowly and have had time to mature. The fissure (ie. that little line that runs down the coffee bean) says a lot about the coffee. High elevation coffee will have a fine fissure line, which is sometimes zig-zagged or askew.
Low altitude coffee physical characteristics
Low altitude coffee is a softer, less dense coffee bean. Because it grows so quickly, it doesn’t grow compactly. It has a wider fissure line than high altitude coffee, and the line is usually straight.
The difference in flavour
High altitude coffee has complex flavour and acidity. You’ll taste a lot of things going on at once, like sweetness, fruit, spices, acidity, body, bitterness, and more.
Medium altitude coffee will have some sweetness, with little to no acidity. Medium elevation coffee is somewhere between 2500 ft and 4000 ft above sea level.
Low altitude coffee will have no acidity, no sweetness, and taste bland and vegetal. People drink this coffee just to get their caffeine fix, and it tastes bearable if you like tons of sugar and cream in your coffee!
In some cases, low altitude coffee can be excellent. Altitude is relative–some coffees won’t do well with high altitudes in parts of the world with already cool temperatures. Take Kona, Hawaii, for example. This low altitude coffee region produces some of the best coffee in the world. The higher altitudes in Kona would be too cold, and likely kill the coffee trees.
While high altitude coffee is certainly praised in the specialty coffee world, there’s no saying that low altitude coffee is “bad.” Specialty coffee has its own distinct culture, with its own grading system. To rate low elevation, sun grown, or robusta coffee by specialty coffee standards can often be simplistic.
Robusta coffee, which thrives in low elevations, heat, and sun, has its own culture that’s separate from specialty coffee. It’s a different subspecies of coffee, with a completely different flavour profile, making up 40% of the world’s coffee production.
There is a lot of love for robusta coffee, which contains more caffeine and is enjoyed in smaller quantities. Robusta coffee is very popular in countries like the Philippines and Vietnam, which have a huge coffee culture.
However, it’s safe to say that most commercially available coffee that’s low altitude coffee is lower quality.
Tasting the difference
If you want to find the best specialty coffee, look for coffee that’s been grown at an elevation of at least 4500 ft. To further explore the flavours of high altitude coffee, check out our previous article on coffee cupping at home.
Looking for a true elevation coffee experience? Try our high altitude coffees. Our Nicaragua is clean and creamy with notes of jasmine and black tea. Our Colombia is sweet and citrusy, with notes of caramel and honey.
5 Reasons Why You Should Carry Retail Coffee Bags in Your Cafe
If you’re not already selling retail coffee in your coffee shop, there are lots of great reasons to start. Fresh retail coffee bags are the perfect item to fill your shelves with. Offering them increases your average transaction to your current clients, and helps that customer who just remembered they’re down to their last few beans at home.
If you haven’t been offering retail coffee bags, it can be a little daunting to start. You might stop short of offering retail coffee bags at your shop for fear that people will stop coming to you for drinks. In fact, the opposite is true. Going out for coffee and making coffee at home both have their own allure. Customers will continue to want both experiences.
You might also worry that the inventory won’t move, and the beans will go stale on the shelf. The reality is that you can make a lot more business if you sell retail coffee bags–if you do it right.
Irish barista champion and industry veteran Colin Harmon talks about this in his book What I Know About Running Coffee Shops. He encourages coffee professionals to think about the retail shelf as passive income. Harmon is famous for touting a full, plentiful retail shelf, complete with coffee gear, merch, and of course, retail coffee bags. He’s even famous for training his staff to immediately refill the retail shelf as soon as a customer buys something.
The look of abundance can have a profound psychological effect on customers and make them want to buy. You’ll be surprised at how much it can increase your café’s revenue.
In this article, we’ll go over our top five reasons to put retail coffee bags on your shelf and address common objections. But first, let’s talk about the logistics of retail coffee.
How do I find a good coffee roaster?
When looking to offer high-quality retail coffee in your shop, it’s important to look for a local roaster with good sourcing standards. The roasters should have a direct trade relationship with their producers and pay them what their work is worth. If not, they should be able to prove that there’s an ethical supply chain that ensures the well-being of their producers.
Dedication to good farming and processing practises should also be high-up on your priorities.
What type of coffee should I offer?
Figure out what audience you’re serving. Are they the type of drinkers who don’t know much about coffee, but prefer specialty coffee to grocery store coffee? Offer a great blend. Our Godfather Espresso is a total crowd pleaser with milk chocolate and caramel notes. It’s a medium roast, perfect for espresso drinks, drip coffee, and pour over style coffee.
Maybe you have a more coffee-aware audience with decent coffee knowledge. Do they order straight espresso or drink their Americanos black? In this case, offer single origin beans. Here are our latest offerings.
If your audience is a mix of both types of customers, you can offer blends and origins.
Now that you understand the “how,” it’s time to explore the “why.” Without further ado, here are our top 5 reasons why you should offer retail coffee at your coffee shop.
5 reasons to fill your shelf with retail coffee bags
1) It makes it easy for people to drink great coffee.
People tend to not be very on-top of their coffee game. They generally do their grocery shopping at the supermarket, which doesn’t always have the best coffee options. They either settle for mediocre coffee, or they don’t buy it at all. When they step into your shop and see specialty coffee on your retail shelf, you’ll be a life-saver to them.
2) It helps support the local economy.
Supporting local specialty coffee roasters is a great way to support the local economy. One of the best ways to do that is to offer coffee from local roasters on your retail shelf. When you support local companies, you’re putting money back into your community. Your money maintains local infrastructure and supports programs, reduces transportation emissions, and keeps your neighbours employed.
3) ‘Tis the season for gift giving.
This time of year, people are already in preparation for the holiday season. Your customers may not have been in gift shopping mode when they entered your cafe. Offering high-quality retail coffee makes it easy for them.
Coffee is the perfect gift because it’s inexpensive, yet high-quality. If you’re afraid that your customers won’t buy them until closer to Christmas, think again. Lots of people send early Christmas gifts, mailing packages to friends and family all over the world. It’s not too early to start stocking your shelves with retail coffee.
4) People are making coffee at home more than ever.
Thanks to the pandemic, many people’s jobs have become remote, and many are working from home. As a result, more people are making their coffee at home as opposed to grabbing it on the way to work. People are still going out for coffee, but it’s more often to catch up with friends or as a weekend excursion. Offering retail coffee helps people make delicious coffee from the comfort of their own homes.
The average consumer in Canada consumes 1 x 12oz bag of coffee per week at their home. This will really begin to add up over time as you create new purchasing habits with your customers.
5) It can drastically increase your revenue.
According to the aforementioned Colin Harmon, offering retail coffee bags can increase your revenue by 10-30%.
Do you ever stop and wonder why you always see cases of soda pop piled high near the grocery checkout? That’s because people are attracted to the look of abundance. According to American psychologist Barry Schwartz, plentiful retail displays can make us feel optimistic and happy. On the other hand, scarcity can make us feel defensive and frugal. If there were only one case of pop left on the shelf, it would make us feel guilty about taking the last one.
Retail displays that employ abundance perform much better than scare, dwindling displays. We encourage our customers to stock as much of their cafes inventory of coffee in the front of their cafes as possible. You will be surprised at how many larger bags you will sell as well.
What happens if people don’t buy the coffee bags?
You might be afraid to offer retail beans for fear that they’ll go stale on the shelf. After all, roasted beans only have a shelf life of 2-4 weeks from the roast date. But don’t let this stop you.
You can always brew the coffee in your coffee shop if it’s not selling. Toss the beans into your espresso grinder hopper or brew it as drip before it goes stale. Alternatively, you can discount the bags to make them sell faster.
You might have trouble selling the retail coffee at first. But if you’re employing abundance and moving your inventory, it won’t be long before the beans start flying off the shelf.
This will be delightful for the tea drinkers who visit you. Very few cafe owners put much attention into this demographic, and like coffee drinkers, they like to brew high quality beverages at home.
Though it may sound counterintuitive to stock your retail shelf with coffee bags, especially if your business isn’t thriving, you’ll be surprised at what it does for your revenue. Of course, every market is different, and this might not work for every business. But how can you rule it out until you give it a shot?
Stick a nice percentage on your revenue, make holiday gift shopping easier, and be the lifesaver for that person who just ran out of coffee. Win, win, win.
Looking to sell retail coffee and tea at your coffee shop? Get in touch with us by dropping us a line at . We’d love to fill your retail shelves!