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.

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

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

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?

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

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.

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

Is Owning a Cafe a Profitable Business?

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

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

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

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

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

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

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

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

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

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

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

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

Develop a strong social media presence: Social media platforms like Facebook, Instagram, and Twitter can be a powerful tool for promoting your coffee shop and reaching new customers. Use social media to share menu updates, special promotions, and behind-the-scenes content to give customers a glimpse into the personality of your shop.
Offer promotions and discounts: Consider offering special promotions or discounts to attract new customers. For example, you could offer a discount to first-time customers or a loyalty program for repeat customers.
Build a strong community: Building a strong community around your coffee shop can help to attract new customers. Host events like book clubs, poetry readings, or live music to create a sense of community and to give customers a reason to keep coming back.
Partner with other local businesses: Partnering with other local businesses can help to generate more traffic to your coffee shop. For example, you could partner with a nearby bakery to offer freshly-baked pastries or with a nearby bookstore to host author events.
Get involved in the local community: Get involved in your local community by participating in local events and festivals, or by supporting local charities and causes. This can help to build a positive reputation for your coffee shop and attract new customers.
Optimize your online presence: Make sure that your website, Google and Yelp listing, and other review sites are up-to-date, accurate and with good rating. Many customers nowadays check this before visiting a new place, having good rating can increase your reputation and attract customers
Be creative with your menu: Experiment with new menu items, flavors and drinks to offer something unique. A unique menu can help you stand out from competitors, especially if you're in a heavily populated area.

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

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

A Guide to Calibrating Batch Brew Coffee

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

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

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

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

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

What would you suggest if the coffee tastes bitter?

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

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

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

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

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

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

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

$VST Coffee Refractometer$

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

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

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

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

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

The History of Oolong Tea

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

What is the history of Oolong tea?

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

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

What makes Oolong tea unique?

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

Does Oolong tea offer any health benefits?

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

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

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

Idle Tea Oolong Orange Cream

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

Oolong Orange Cream

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

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

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

Why Are Food Programs in your Cafe SO Important?

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

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

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

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

The first things is the specialty coffee and tea programs:

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

Food menus:

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

Local and sustainable sourcing:

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

Special events and promotions:

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

Should a food program change throughout the day?

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

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

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

Your Customers Buy Food with Their Eyes

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

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

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

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

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

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

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

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

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

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

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

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

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

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

What is coffee processing?

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

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

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

The anatomy of a coffee cherry

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

Skin

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

Pulp

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

Mucilage

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

Parchment

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

Seed

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

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

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

Wet process coffee

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

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

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

Honey process coffee

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

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

Yellow honey process coffee

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

Red honey process coffee

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

Black honey process coffee

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

Natural process coffee

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

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

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

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

Anaerobic process coffee

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

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

Wet hull process

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

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

Trust the process

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

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

How to Begin Planning a Budget to Build your Cafe

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

High Altitude Coffee : What’s The Big Deal?

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

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!

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

Can low altitude coffee be good?

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

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

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

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

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

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.

Ring in the New Year with Alternative Lattes!

Get your new year off to a good start, and stock your cupboard with delicious healthy latte options. It’s a great ritual to pair with a new health routine, and it keeps your actions consistent, which will help you stay on track to hit your goals.

If you’re pairing your superfood latte routine with a new self-care routine, make sure to read our previous blog post about starting a gratitude journal.

Our superfood latte powders are loaded with vitamins, minerals, and antioxidants that are great for health. And let’s face it–we all have to go off of coffee sometimes. These caffeine free lattes (with the exception of green tea matcha) will keep you balanced and alert.

What are alternative lattes?

Alternative lattes are a healthy, nutritious coffee-free latte. They come in a powder form, which you mix with a splash of water and top with hot milk or a non-dairy alternative.

Alternative latte powders are rich in vitamins and antioxidants to promote better health. Vitamins help our bodies carry out various functions to stay healthy, and antioxidants reduce oxidative stress on the body, which can cause illness in the long run.

One of the main draws of the superfood latte is the colour. It’s an exciting novelty to see lattes in unusual colours, like pink, red, green, and yellow.

Alternative lattes are a great solution for when you’re craving a frothy treat like a latte, cappuccino, or hot chocolate. The superfood latte powders are slightly sweetened with coconut sugar for a mildly sweet latte that makes the perfect healthy treat. It lets you have your latte and drink it, too!

Our very own Idle Tea line offers 4 alternative lattes variations. Let’s take a look at them all and explore their health benefits.

Beetroot latte

The Idle Beetroot Latte powder contains dried and ground beetroot, which gives the powder that rich magenta hue and earthy flavour. The hint of ginger gives it a pleasant spice and warmth.

Beetroot is a superfood because it contains a long list of vitamins and minerals with very few calories. It’s rich in folate, which helps with development and growth, and lowers blood sugar. It also contains manganese, a mineral that helps with bone strength and brain health. It also contains trace amounts of copper, which is also lauded for its brain health benefits. Beetroot is high in fibre, which aids in gut health and digestion.

This latte powder also contains butterfly pea powder, which is rich in antioxidants called anthocyanins, which relieve inflammation. Butterfly pea powder is also known for its beautiful blue colour, and it is used as an all-natural dye for textiles and in many tea recipes.

Matcha latte

The green tea matcha latte is famous for that beautiful bright green colour, and its subtle, grassy, sweet flavour. Green tea matcha powder is filled with antioxidants called catechins that reduce oxidative stress on the body, and may have anti-cancer properties.

While matcha does contain caffeine, it releases slowly and contains much less than a cup of coffee. It also contains L-theanine, a compound that keeps you alert, focused, and calm. Many people who get jitters from coffee prefer to drink green tea matcha.

Matcha doesn’t have to be enjoyed with milk, and is delicious on its own. Simply whisk the powder with a few tablespoons of hot water with a chasen (wooden whisk) to get a beautiful frothy matcha tea. To learn more about the benefits of green tea matcha, read our previous blog post about matcha powder.

Rooibos matcha latte

A rooibos matcha latte is simply rooibos tea that’s finely ground into a powder and prepared without straining. It has that signature sweet, mellow vanilla-like flavour. It’s sweetened with a touch of coconut sugar that’s just the right level of sweetness. This tea grows on a bush in South Africa, and South Africans have used it for medicinal purposes for centuries. The word rooibos means “red bush” in Afrikaans.

Like with green tea matcha powder, rooibos matcha is the whole tea leaf. When regular rooibos tea is strained, it contains some antioxidants, but as a matcha powder, it contains 10 times the antioxidants. The main antioxidants in rooibos matcha are polyphenols, which prevent inflammation.

Turmeric latte

The Idle Tea Golden Turmeric Latte powder makes a beautiful rich orange-yellow golden hue, also known as “golden milk.” With warm spices and ginger, it’s a similar experience to the chai latte, without the caffeine. It’s lightly sweetened with coconut sugar for a perfectly-sweet, all-natural sweetener.

Turmeric is bursting with antioxidants like curcumin, an antioxidant that reduces inflammation. Curcumin may even slow the aging process and reduce the likelihood of Alzheimer’s disease. Ginger also contains a strong antioxidant, called gingerol, with similar anti-inflammatory properties.

Read our previous post about drinking turmeric for health benefits to learn more about this incredible ingredient.

How to make a superfood latte:

Our superfood latte powders are easy to use and make a delicious latte that you can make at home. Make sure you have a carton of milk or a non-dairy alternative handy. To make your superfood latte even more delicious, froth your milk using a handheld milk frother or a blender.

Directions:

Add 1 tsp of the powder to a mug or glass.
Add in 30 mL of warm water to the powder, and stir to form a syrup.
Heat 200 mL of milk or a non-dairy alternative to 160 degrees F, and pour over syrup. Stir.
Dust with additional powder for garnish.

Drink to your health

If you’re pairing your superfood latte routine with a new self-care routine, make sure to read our previous blog post about starting a gratitude journal.

Shop our delicious Idle Tea alternative latte powders in Beetroot, Green Tea Matcha, Rooibos Matcha, or Golden Turmeric.

The Calgary Food Bank Fundraiser

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

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

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

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

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

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

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.

Guatemala Montecristo: notes of molasses and cocoa
Kenya Kiambu AA: sugary and tangy with notes of toffee and lemon
Bolivia Buenavista: notes of apple and chocolate

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.

What else can I offer on my retail shelf?

You can also offer teas from our Idle Tea collection. Our tea line includes favourites like green tea, herbal tisanes, and black teas like Earl Grey, Assam, and chai. We also offer ceremonial-grade matcha powder and alternative lattes powder, like beetroot, turmeric, and rooibos matcha.

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.

Beans aplenty

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!

Idle Tea Spiced Chai Latte : Our Family Recipe

A Spiced Chai latte is the perfect warm tea drink for this time of year when the temperature starts to drop. With its warm spice blend of cardamom, ginger, peppercorn, cinnamon, and other spices, chai lattes are a fall and winter favourite.

Masala chai tea has been around for millennia. While the recipe that’s loved and enjoyed today is a little different, the foundation remains the same. Black tea, an array of warm spices, and a sweetener are still the building blocks.

As a coffee shop, it’s essential that you carry a good quality chai blend, something that’s easy to make and delicious. Our Idle Tea Chai Latte concentrate makes a perfectly sweet, aromatic chai latte.

Let’s take a look at the origin of masala chai, what makes our blend so special, and how to prepare it using our blend. Then, we’ll finish off with a few fun variations on the chai latte.

Where did chai originate?

Chai originated in India somewhere between 5000-9000 years ago. Indian royalty figures drank chai, both for medicinal purposes and as a delicacy. Closer to the 19th century, it became a drink that royals and commoners alike could enjoy.

Traditionally, the Indian chai recipe is prepared by steeping black tea and whole spices in hot milk, and sweetening it with sugar or honey. The spices include (but are not limited to) cardamom, cinnamon, whole peppercorn, ginger, and aniseed.

In Indian, the word “chai” actually means “tea.” The term “masala chai” refers to the chai that we know and love, with “masala” denoting the spice blend.

Chai culture is still hugely popular in India, and is made at home in large kettles and enjoyed in a celebratory context. It’s also popular on the streets, and street vendors, called “chai wallahs,” make hot masala chai on demand.

Chai lattes as we know them in North America are prepared much differently, though the ingredients remain the same. Milk, black tea, a warm spice blend, and some form of sweetener are crucial for a perfect chai latte.

For more content about tea origins, check out our previous blog post about matcha green tea powder.

What makes the Idle Tea Spiced Chai Mix special?

Our Idle Tea Spiced Chai Mix aims to replicate the authentic recipe as closely as possible. Our blend brews black assam tea with an array of warm signature spices. Those spices include Guatemalan cardamom, Asian ginger, Indonesian cinnamon, Madagascar cloves and Indonesian Lampong black peppercorn. Once the tea and spices have been steeped, we add just the right amount of beetroot sugar for the perfect sweetness.

The chai latte blend is a liquid blend that is conveniently brewed already, with the perfect level of sweetness and spice. All you have to do is combine it with milk in a pitcher, steam it, and top it with some cinnamon or nutmeg.

Our chai latte blend is the same recipe that we developed in the early 2000’s, over 20 years ago when we started making our own line of chai, syrups and smoothies. It used to be called Flavors of Eden, followed by Valleta Flavors. But now it’s under the Idle Tea line, and it now comes in a recyclable bottle. It’s the same great blend with a new look and label.

How to make a chai latte

Our chai latte blend makes it incredibly easy to make the perfect chai latte. Pour 1 part Idle Tea Spiced Chai Mix into a pitcher, followed by two parts milk or a non-dairy substitute. Steam it in the pitcher until it reaches 140 degrees F. Pour it into a cup and top with cinnamon or nutmeg. The same ratio can also be served cold over ice.

If you want to serve our chai latte concentrate for your coffee shop, reach out to us at .

Chai latte variations

The flavours of masala chai pair wonderfully with other flavours, so you’re not just limited to chai lattes alone. Here are 3 popular takes on the classic drink.

Dirty chai latte

A dirty chai latte is simply a chai latte with an espresso shot added. With familiar warm spices like ginger, cardamom, and cinnamon, it’s almost reminiscent of a gingerbread latte or a pumpkin spice latte.

To make it, just steam the correct ratio of milk and chai mix until it reaches 140 degrees F. Then, pull an espresso shot into a cup. Pour the steamed chai over the espresso shot, and top with cinnamon or nutmeg.

Chai apple cider

Apple cider beautifully complements the flavours of cinnamon, ginger, and cardamom.

Simply pour 2 parts apple cider with 1 part Idle Tea Spiced Chai Mix into a pitcher, and steam until it reaches 140 degrees F. Pour into a cup, and top with cinnamon.

Chai hot chocolate

The chai hot chocolate is an experience similar to a spicy hot chocolate. The ginger and black peppercorn add a spicy, zesty kick.

To make it, pour 1 tbsp of chocolate syrup into a cup. Into a metal milk pitcher, pour one part Idle Tea Spiced Chai Mix and 2 parts milk or non-dairy alternative. Steam it until it reaches 140 degrees F. Pour a small amount over the chocolate syrup, mixing well. Then, pour in the rest of the steamed chai. Top with nutmeg.

Warm, spicy, and irresistable

There’s nothing more comforting and warming than a chai latte with a dash of cinnamon on top. It’s the quintessential cozy drink, perfect for the colder fall and winter months.

Make sure to seize the opportunity and offer this incredibly popular drink to your customers. It’s easy and quick to make, it makes for a perfectly balanced drink, and best of all, it’ll keep your line moving while keeping your customers in good spirits. Happy chai season!

Need the perfect chai latte blend for your coffee shop? Drop us a line at .

How to Clean and Maintain Your Espresso Machine

It may seem like a daunting task to have to clean your commercial espresso machine. With all those levers and buttons and knobs, it may look more like a fuse box than a coffee maker. But rest assured that cleaning your commercial coffee machine isn’t much harder than cleaning your drip coffee maker! Read more for tips on how to maintain your espresso machine.

Sure, you can dig out your dusty old user manual, complete with typos and instructions that make so sense. Or, you can check out this easy guide on how to clean your espresso machine. We’ll go over how to clean an espresso portafilter, what is backflushing an espresso machine, and how to descale an espresso machine.

What happens if I don’t clean my espresso machine?

If you don’t clean your espresso machine, you risk crappy tasting coffee, bacterial build-up, and the function of your machine. While you’re using your espresso machine throughout the day, espresso grinds, coffee oil, and mineral scale from water intake build up throughout the day.

A lot of things can go wrong if you don’t clean your espresso machine, or don’t clean it properly.

For one, your coffee will taste stale or “off.” If you’re brewing espresso from a brew head with day-old grinds, through a dirty portafilter, you’ll taste yesterday’s coffee. Not exactly what you’re going for! When exposed to air, moisture, light, and heat, coffee oils go rancid quickly.

Not only that, but you also run the risk of attracting pests. Stray coffee grounds are food to cockroaches, and they can attract mice and rats if you’re not careful. Restaurants and cafes are particularly susceptible to pests. Make sure all surfaces are wiped of coffee beans and grounds, and don’t give pests a reason to stick around.

In general, having a visibly dirty espresso machine could make customers think twice about ordering coffee off of you.

How to descale an espresso machine

Part of cleaning your espresso machine is descaling. Descaling your machine cleans it, but it also removes mineral buildup in the hot water tanks. If mineral buildup goes unchecked, it can affect water flow and pressure in your machine. This, in turn, will affect the flavour of your espresso. Excess mineral build-up will require a professional to remove, and can even cause your machine to call it quits altogether.

How often do I need to clean my espresso machine?

To maintain your machine properly and have great tasting espresso at all times, clean your machine at least once a day, at the end of the business day.

We’ve broken down the cleaning tasks by espresso machine part.

Portfilters

The portafilters (the filters that screw into the group heads with handles) need to be cleaned spotlessly. Soak them in hot water and dish soap to loosen stuck-on grounds and oil. If you’re worried about a soapy flavour, you can soak them in hot water and Puro Caff. After they’ve soaked for 10-15 minutes, scrub them vigorously, rinse them, and leave them to air dry.

Pop the basket out first before you leave them to soak in the water to get them as clean as possible. To remove the basket, pry it off with a spoon or a butter knife.

Backflushing your espresso machine

Backflushing the machine is when you intentionally change the direction of the water flow so the machine can flush the water tank. You do this by using “blind” or “blank” baskets. Unlike regular portafilter baskets with holes, these baskets are solid, forcing the water backwards into the tank. Backflushing removes any scale, coffee grounds or sludge from the inside of the water tank.

To backflush, remove the regular basket from the portafilter, and put the blind basket in. Place ½ tsp of PuroCaff into the basket, and screw the portafilter into the machine. You’ll want to run 5 cycles, each with 10 seconds on, and 5 seconds off. You’ll likely see dirty, foamy liquid coming from the outlet–that’s normal. After your 5 cycles, remove the portafilter, run some water from the group head, and rinse the portafilter.

Screw the portafilter back in, and run 5 cycles (10 seconds on, 5 seconds off), this time without the Urnex. Your backflush is complete.

NOTE: Backflushing works on 3-way valve systems. If you have a lever-style machine, backflushing isn’t necessary, and shouldn’t be attempted.

Group heads

The group heads are the brewers, ie. the part that the portafilters screw into. They’ll be covered in grounds from the day, and will need a good wipe-down and brushing. Using a group head brush, scrub the entire top of the group head while running the water. If the hot water is threatening to splash at you, just turn the hot water off while scrubbing, running it between brushes.

After you’re done brushing, wipe the entire group head with a clean cloth or paper towel.

Steam wands

The steam wands are in contact with milk all day, posing the risk of bacteria. Not only this, but if the wands aren’t cleaned regularly, the milk residue can harden over time, affecting the performance of the steam wands. They won’t make barista-worthy microfoam if they’re clogged up.

To clean them, dissolve a ¼ tsp of Frother Cleaner in a small pitcher with hot water filled halfway. Place the steam wand in the pitcher and leave it to soak for 30-60 minutes (NOTE - Do not leave overnight). In the morning, simply wipe down the steam wands and purge them for 30-60 seconds.

Drainage tray

The espresso machine has a tray that collects water and spilt coffee. During the day, this can get quite dirty. It’s important to clean this daily–otherwise it can clog the drain, smell foul, and attract pests.

To clean the tray, simply flush the tray with hot water until all the grounds are gone. You can also manually remove it and rinse it under the sink (just make sure you cover the hole with a damp cloth or you’ll have another mess to clean up!).

Other cleaning duties

While it’s what’s on the inside that counts, we also believe your espresso machine should look sharp on the outside, too. Make sure the tops of your espresso machine (where the cups and saucers live) and the exterior of your machine are cleaned regularly. Grinds can accumulate on top of the machine, and coffee and milk splashes can be seen on the outside of the machine, facing customers. Your espresso machine is a work of art, so make sure it always looks taken-care-of.

A clean cup

Maintaining the cleanliness of your espresso machine should be a group effort. An espresso machine that doesn’t get cleaned regularly can make the flavour of your coffee suffer, and it can slowly degrade your machine. Espresso machines are not cheap, and neither are espresso machine technicians. Remember: a stitch in time saves 9!

Looking for more tips for masking tasty espresso? Check out our previous article on how to pull a perfect shot of espresso. If you need more guidance on the ins-and-outs of espresso, book a consultation with us–we’re here to help!

Want Great Espresso? Start with Tamping your Espresso Correctly

How you tamp your espresso can have a huge impact on the flavour of the coffee. If you did everything else right but your espresso is tasting sour or running poorly, your tamp could be the culprit. Read more to learn tips on tamping your espresso correctly and consistently.

When you’re leading a team of baristas, it can be common for everyone to have different ways of tamping. There are lots of wrong ways to tamp espresso, and baristas can carry these bad habits for years.

Poor tamping is not just an issue of flavour–it’s also a health and safety issue. Tamping can cause repetitive strain injuries over time, a condition more commonly known as “barista wrist” in the industry.

Luckily, it’s easy to learn how to tamp espresso properly and fix any mistakes. We’ll walk you through all the dos and don’ts of tamping espresso. But first, we’ll take a look at why we tamp coffee in the first place.

What happens if you don’t tamp coffee?

Tamping coffee is when you apply downward pressure on coffee using a tamper.

If you try to brew a portafilter with loose grounds, the water will move through the coffee instead of brewing it. As a result, you’ll get a watery, under extracted, sour espresso. Coffee that hasn’t been tamped has a lot of pockets of air, and the water finds an easy way to exit.

Tamping removes these air pockets from the coffee. This helps the water move more evenly throughout the whole puck. All it takes is one loose spot on the puck for the water to find this weak spot and rush through it. This is known as “channeling.”

What are some examples of poor tamping?

Here are some common ways that tamping goes wrong.

Tamping at an angle

If you tamp at an angle and the puck isn’t parallel to the portfiler, the water will go to the lowest point. Water is always looking for the path of least resistance. Instead of brewing the whole puck, it will only brew the low part. To make sure your tamper is parallel to the portafilter, use the ring inside the portafilter basket as a guide.

Holding the tamper incorrectly

Holding the tamper incorrectly can have an impact on the flavour. Avoid holding the tamper like an ink stamp with your hand gripping the handle only. This can cause coffee grounds to jump out of the basket and cause an uneven tamp. Instead, wrap your fingers around the base of the tamp while applying downward pressure.

Not levelling out the coffee grounds before tamping

Tamping a mountain of coffee grounds won’t result in a level coffee bed. You’ll get a flat surface with bevelled edges–a perfect weak spot for the hot water. After grinding your beans into the portafilter, give the portafilter a good tap on the side. This helps the process along by settling the bed of coffee.

Knocking the side of the portafilter with the tamp

After tamping your espresso, there will usually be some loose grounds floating on the sides of the puck. The barista’s common instinct is to knock the portafilter to get the loose grounds in the middle so they can tamp again. But knocking the side of the portafilter can crack the puck, causing channeling, and it also damages your equipment.

Instead of knocking, place your tamper on top of the puck again, and spin the tamp with no pressure. This will make those loose grounds on the side co-operate.

How to tamp espresso the right way: Here’s a simple step-by-step guide on how to tamp espresso properly.

Grind your coffee into your portafilter. Once ground, tap it against the side of your hand (or on the tamping mat) to help level out the coffee bed.
Place your portafilter on the tamp mat. Turn your body so that your dominant hand side is parallel with the bar counter. Place the tamper evenly on the bed of coffee so it’s parallel to the ring in the portafilter basket. Push straight down firmly until you meet resistance. (If your portafilter has a splitter, make sure the splitter is off the tamp mat. This prevents the splitter from breaking off.)
If there are any loose coffee grounds, place the tamper back on. Without applying any pressure, spin the tamper to settle the loose grounds.
Brew your espresso. Easy!

How hard should I tamp?

In the coffee industry, it’s agreed upon that 20-30 lbs of pressure goes into a proper tamp. You don’t need to tamp incredibly hard to achieve this. Tamp until you feel the coffee stop.

It can be easy to get tired at the end of the day and tamp lighter as the day goes on. Be aware of this, and try to keep a consistent tamping strength throughout the whole day.

Tamping safety

The trick to avoiding strain on your wrist is keeping it straight while you tamp and engaging your shoulder and your arm. Lifting your elbow at a 90 degree angle makes it easy to keep your wrist straight, and makes the power come from your arm.

Which is the best espresso tamper?

The most important thing when looking for a tamper is finding one that fits your portafilters. The tamp should spread to the very edges of the basket, ensuring a smooth, uniform tamp. If the tamper is too big, it simply won’t fit; if the tamper is too small, you’ll create air pockets around the edges and cause channeling.

For newbie baristas who don’t know how hard to press, click tampers are a great option. They make an audible clicking noise once 30 lbs of pressure have been pushed into the coffee puck.

How do I know if I’m tamping correctly?

You can tell a lot about how well (or poorly) your coffee is running just by looking at your spent coffee pucks. If you see any air pockets or obvious signs of the coffee spilling over the edge of the basket, your tamp could be the issue.

If you’re still not sure, try to look at the bigger picture. Brew a shot of espresso, dilute it with some water, and taste it. If the coffee tastes unpleasant and has an edge, try again. If it tastes acceptable, or even good, you’re on the right track!

Tamp champ

Tamping isn’t complicated; it’s actually remarkably easy. But unfortunately, there are a lot of bad habits out there that seem to be contagious. Baristas learn by watching other baristas, picking up on their habits without knowing whether they’re right or wrong. But it’s not their fault–if they don’t receive the proper training, how can they be expected to do a good job?

As a cafe manager or owner, it’s up to you to set standards and catch any bad habits before they get out of hand. By teaching correct tamping, you improve your coffee, retain your customer base, and keep your team safe.

Looking for more tips to improve your espresso game? Check out our previous blog post about degassing coffee for better tasting espresso. And, if you need more support, book a consultation with us, and drop us a line at .

Barista-worthy Steamed Milk : Microfoam for Beginners

There’s no experience more decadent than drinking a well-crafted latte. A good latte merries a perfectly pulled shot of espresso and textured milk. But textured milk is easier said than done. That’s why baristas painstakingly steam your milk to perfection. Properly steamed micro-foam isn’t thick and foamy; it’s creamy and velvety, and its sweetness complements the espresso perfectly. Follow the instructions below, a guide to create microfoam for beginners.

Proper microfoam is essential for latte art. At its core, latte art is an indication of a well-made drink. Both the espresso shot and the milk have to be executed properly, or you won’t get that beautiful latte art. The visual appeal of latte art will keep your customers coming back for more. As a barista, it’s a fun challenge that keeps you on your toes.

A note about foam

There are two main ideologies in the coffee world: Italian-style or “old-school” coffee, and third wave coffee. A lot of people order a cappuccino, expecting to see a thick cloud of foam on top. This is also referred to as a “bone-dry” cappuccino. When they get their microfoam cappuccino, they’re disappointed, and it’s not what they pictured.

The old-school coffee ideology is respected in its own right. But in this article, we’re talking about third wave coffee, to which flat microfoam is central.

What is microfoam?

Microfoam is a method of steaming milk where you inject tons of tiny bubbles into the milk, creating a textured milk. The bubbles run all throughout the milk, instead of the foam and the milk being separate from one another. Rather than having a thick foamy milk that plops right on top of your espresso, you get a continuous flow. This opens the door to latte art, and mastering microfoam lets baristas create rosettas, tulips, and even swans!

In addition, microfoam isn’t hot; it’s warm. Dairy milk has natural sugars (lactose) which complement the sweetness of espresso. Heating up your milk too much can burn and effectively destroy those natural sugars. You should aim for 120-140 degrees F. To get that optimal warm temperature, place your palm on the side of the metal pitcher while steaming. As soon as you feel warmth, stop steaming immediately. You can use a thermometer, but your hand is more intuitive.

How to make microfoam for beginners

To make proper microfoam, you’ll need a high-quality espresso machine with a precision steam wand. Pour your milk into a metal steaming pitcher until it’s about a centimetre below the spout. Place the pitcher at an angle, leaning down slightly to your right. Before you start steaming, lift the milk pitcher up to the steam wand. The steam wand should be slightly below the surface of the milk, about a centimetre.

Turn your steam wand on. If you’re at the correct angle, you should create a vortex effect. If you don’t see this affect, don’t panic. Gently move the pitcher side to side (not up and down), making sure the steam wand is just below the surface. Keep steaming until it starts to feel warm, not hot. Immediately switch the steam wand off.

The sound (or lack thereof) is everything. If the steam wand is too close to the surface, you’ll get a high-pitched screeching sound. If it’s too submerged, you’ll get a loud, low rumbling sound. If it’s in the right spot, it’ll make practically no sound at all.

It’s normal to get a few big bubbles. Let your milk sit for a few seconds and tap out the big bubbles on a hard surface before pouring.

How to make latte art with microfoam

This is probably the hardest part. Latte art takes practise. If all you can manage is a heart, you should call that a win!

Try to get better at microfoam before attempting latte art. You can’t make latte art if your microfoam is thick and foamy. It has to be thin and glossy, similar to wet paint in texture and viscosity.

Pour your microfoam directly over the espresso in a circular motion. Once your cup is about ⅔ full, pause your pour. This is when you’ll start your latte art.

Get the spout of the pitcher closer to your latte, and pour while rapidly swiveling the pitcher left and right, about half a centimeter apart.

Pro tip:

Pour a bit of microfoam in the espresso, stir it with a spoon, and then pour the rest of the milk. This helps prevent a bitter taste upon the first sip. The crema layer from the espresso is quite bitter, and it rises to the top when you do latte art. Integrating it early on disperses that bitter top layer.

Practising microfoam

Instead of wasting milk to practise your microfoam, practise with a pitcher of water with a drop of dish soap. When steamed, it creates a similar texture. It helps you gauge the correct position of the pitcher and the steam wand. It also helps you practise co-ordinating when to turn off the steam wand, which can be tricky at first.

Making microfoam with non dairy milk

Non-dairy milk doesn’t perform as well as dairy milk when steamed, but there are ways to improve the texture. Steam your non-dairy milk more vigorously than you would with regular milk. Because they have less fat content and are more watery, they heat up quicker, meaning you have to work quicker. After steaming, let it sit for a while to let bigger bubbles come to the surface. Then, tap the pitcher firmly on a hard surface to let the bubbles out and swirl vigorously to integrate.

Don’t cry over spilt milk

Creating that perfect microfoam can be frustrating at first. There are several factors that you have to be aware of, all at the same time. This includes the angle of the milk pitcher, proper submersion of the wand, temperature, and wand shut-off. It doesn’t help that a big, roaring espresso machine can be a little daunting to a newbie barista. But if you don’t get it perfect at first, the most important thing is that you try. Customers can taste care in a cup.

Looking to open a coffee shop, or just need a tune-up for your team of baristas? Get in touch with us about our cafe consultations, and drop us a line at .

Why Do I Need a Burr Grinder?

Blade grinders are not the best choice for grinding coffee beans. While they are inexpensive and easy to use, they don't produce the same quality of coffee as burr grinders. So why do I need a burr grinder?

The reason blade grinders do not produce high-quality coffee is because the blades heat up during operation and this causes a burnt taste. Burr grinders, on the other hand, use rotating disks that never get hot enough to cause this burnt taste.

There is only one grinder for coffee, and that’s the burr grinder. If your coffee doesn’t taste quite right on a burr grinder, at least you have the option of adjusting it. Consistency is everything when it comes to brewing good coffee.

I can’t afford a burr grinder! I’m just a poor student.

We get it. Burr grinders can be expensive. But this is an investment, a piece of equipment that’ll make tasty coffee for years to come. A decent electric burr grinder ranges in price from $200-$1000. We recommend the Baratza Encore burr grinder as a great entry-level grinder. The conical burrs stay sharp for years with excellent precision. If you’re on a smaller budget, the Hario Ceramic Octo Coffee Mill grinder delivers the same quality. The only caveat is that it requires good old-fashioned elbow grease. This is perfect if you only drink one or two cups a day, and as a bonus, it travels well.

If you still don’t want to buy a burr grinder, at the very least, ask us to grind it for you, but make sure to use it up quickly. When you order beans online, make sure to tell us what grind setting you want in the checkout notes.

Why are blade grinders bad for coffee?

Here’s what blade grinders do to your coffee. They blindly cut it up, resulting in coffee particles of all sizes, from fines to boulders. When you’re brewing a particular method, whether it’s French press or pour over, you are looking for 1 particle size… not 20!

Blade grinders are particularly bad for pour overs. When you make a pour over with blade ground coffee, you’ll get a slow-pouring, clogged filter. The resulting coffee will taste bitter and sour at the same time. And, you won’t really get any resounding flavour notes. Just a flat, lifeless cup. Sounds like a waste of effort, doesn’t it?

To understand why blade ground coffee is not ideal, you need to understand extraction. Extraction refers to the amount of soluble compounds extracted from coffee in a given time period. Extraction depends on a few factors, namely temperature and grind size. Temperature is easier to control, but grind size needs a lot of attention. The finer the grind, the quicker the extraction time; the coarser the grind, the slower the extraction time. That’s why espresso pours in mere seconds and French press takes several minutes. A bitter taste indicates over-extraction, and a sour taste indicates under-extraction.

Now that you see why blade grinders can’t create consistency, it’s time to retire that sucker. You can clean it out and use it to grind whole spices, or you can donate it to someone else looking to enter the “fresh ground coffee world”.

How does a burr grinder work?

A burr grinder is essentially a coffee mill. It “mills” the coffee, much like how a pepper mill creates particles that are uniform in size. On a burr grinder, you can adjust settings from fine to coarse, and every particle will be the same size. You need a uniform grind to achieve even extraction. If your coffee doesn’t come out quite right, at least you can adjust your grind and try again. You will notice that this is especially important when brewing espresso. With a blade grinder, you don’t have this option–instead, you get what you get.

Are there ways to make good coffee with a blade grinder?

We certainly don’t recommend a blade grinder for making pour overs, aeropresses and espresso. However, some coffee methods are more forgiving than others. Immersion methods, like steep & filter and French press, tend to respond better to blade ground coffee. That’s because immersion methods eliminate that awful sour, weak taste, which is almost always down to under extraction.

If you’re using a blade grinder, grind it on the coarser side, and pause every few seconds to shake it. Immerse the grounds in the hot water for 4-6 minutes. This won’t make an incredible coffee, but it’ll make it palatable.

What to do with pre-ground coffee

Maybe you’ve decided that a burr grinder is not in your budget, and you need to rely on pre-ground coffee. In this case, we recommend using up your pre ground coffee as quickly as possible. Ground coffee goes stale very quickly, so try to use it up within a few days maximum. Store it in the bag in a cool, dark place.

Another way to quickly use up pre ground coffee is to make a big batch of cold brew so you can use your coffee up in a timely manner. Once brewed, cold brew stays good for 1-2 weeks in your fridge. This coffee method is deliciously smooth and foolproof, and it makes for a refreshing drink in the summer months. If you’re not into cold coffee, you can always heat it up later.

Is a burr grinder a good investment?

If you’re the type who drinks 4-6 coffees a day with lots of cream and sugar, you might not notice the difference. But, if you drink coffee more for the flavour than for the caffeine, a burr grinder is a good investment. When it comes to specialty coffee, it doesn’t make sense to ruin

it with a blade grinder. Specialty coffee is pricier than other coffees on the market, in part because of the complex flavour. Only a burr grinder will unlock those tasting notes!

Want to put your burr grinder to the test? Check out our foolproof pour over guide!

Can Coffee be TOO Fresh? The Importance of Degassing Coffee

We’ve talked about the importance of fresh coffee ad nauseum here at Fratello Coffee. It’s coffee 101 to use up your beans within 2-4 weeks of roasting. But can coffee be too fresh? It may sound a little contradictory, but drinking too-fresh coffee can be less than tasty. This is where degassing coffee comes in.

In the coffee world, degassing is crucial after roasting. Coffee straight off the roaster can taste a bit jarring. Hardcore coffee lovers find extra-fresh coffee exciting, but the average coffee drinker will be a bit offput by the flavour.

Whether you make filter coffee at home or work in the coffee business, degassing coffee is key to making tasty coffee. Let’s take a look at the composition of fresh coffee and explore why it’s so important to give coffee a rest.

Why degassing coffee is necessary

When coffee beans are being roasted, the beans produce and trap carbon dioxide. Most of the CO2 dissipates from the coffee while it’s being roasted, but the coffee will retain a significant amount of it. CO2 is a natural byproduct of roasted coffee, but in large amounts, it can make the coffee taste bad. Extra fresh coffee will have a sour, vegetal, even carbonated taste. This can distract from the desirable flavour notes of the bean.

After roasting, experts in the coffee industry recommend you rest, or “age”, your coffee for a few days before brewing. Lighter roasted beans are denser, and therefore retain a lot more CO2 than darker roasts. The lighter the roast, the longer it needs to rest.

There will still be CO2 in coffee even after the coffee has rested, but in smaller amounts. Have you ever wondered why pour over recipes tell you to “bloom” your coffee? It's because pouring a bit of hot water on the grinds allows the gasses to dissipate, improving the flavour of the coffee.

Does aged coffee make a better espresso?

While degassing is important no matter what method you’re using, it’s particularly important for espresso. Because espresso introduces pressure, it’s a lot easier for those gasses to end up in the shot, altering the flavour. And, because third-wave espresso bars tend to serve light and medium roast espresso, aging is crucial.

Giving the coffee time to degas will let you taste the true characteristics of the coffee. You won’t have that overpowering CO2 flavour distracting your taste buds.

It’s important to realize that the “crema” layer (the caramel-coloured layer on top of the espresso) is overrated. While it may look delicious and make stunning latte art, it can make a bitter tasting drink. An ultra-thick crema layer indicates right away that your beans are still too fresh. Aging the coffee will make for a thinner crema layer, but the flavour will be much better.

How to degas coffee after roasting

Degassing coffee is simply a question of resting the coffee and leaving it alone for a few days. There’s no special technique–just let it sit undisturbed with minimal exposure to light, heat, and moisture. It should be left in an opaque container with a clearly-marked roast date so you know when to start using it.

How long should I degas the coffee?

How long you age your coffee depends on two things: the brew method you’re using, and the roast level.

When it comes to drip or filter coffee, it’s a good idea to rest your coffee for 2-8 days before using it. Lighter roasts can rest for 4-8 days, and darker roasts can rest for 2-4 days.

When it comes to espresso, you’ll want to wait longer. If you’re using a light roast, you’ll want to rest the coffee for 10 days. If you’re using a medium roast, rest it for 8-10 days. If you’re using a dark roast for your espresso, it should only rest for about 2 days. Dark roast coffees are porous, and you should be more concerned about using them up before they go stale.

For further information on coffee storage, please refer to our blog post: 5 Ways to Keep your Beans Fresh

How can I degas coffee quickly?

We don’t recommend trying to speed up the degassing process. If you try to prematurely degas the coffee by exposing it to air and light, you’ll only damage it and make it go stale. Have patience!

If you run an espresso bar and you want to serve perfectly aged coffee at all times, do a bit of planning. It’s a good idea to have extra stock of your most popular espresso blend so you don’t have to wait for it to degas.

What’s the point of the degassing valve?

On most coffee bags, you’ll see a circle with holes. That’s the degassing valve. While most people think that’s some kind of gadget for smelling the coffee, it actually serves a very important, practical purpose. It stops the bag of beans from exploding!

Freshly roasted beans contain enough CO2 to puff, and even explode, the bag. The valve is a one-way channel, letting CO2 exit without allowing outside air to enter the bag.

The purpose of degassing valves became abundantly clear after a 2019 incident with a popular California roaster. The renowned Blue Bottle Coffee had to recall their coffee, which was packed in airtight tins, after 13 people were injured.

Fresh to death

Degassing your coffee is a great tool to have in your back pocket if you run an espresso bar. It’s a system you can implement early on to take your espresso from good to great. When it comes to making great coffee, there’s no one single recipe for perfection. Making great coffee requires curiosity, and it’s a journey of learning as you go.

If you’re looking to improve your overall espresso game, check out our previous post about pulling a perfect shot of espresso. If you’re in the coffee business and need more support, book a consultation with us by dropping us a line at .

How to Read a Coffee Label Like a Pro

Do you ever go to buy a bag of quality coffee, only to stare blankly at the information on the label? Maybe you see “elevation: 1600 masl” or “varietal: SL-28.” What the heck does “honey process” mean? If you don’t know what it all means, it can make your head spin. You’re not alone. The world of coffee is vast and can be complicated. If you want to get the best coffee around, it starts with understanding what you’re buying.

Don’t let complicated labels plunge you into imposter syndrome! Great coffee is for everyone, and it’ll take some time to get acquainted with the specialty coffee label. Maybe you’re searching for particular tasting notes, or just want to learn more about specialty coffee. Or, maybe you just want to impress your friends with your knowledge! Either way, you’ll find that this tidbit of information isn’t so trivial afterall. Learning how to read coffee labels is not only important for understanding the journey the beans have taken before ending up in your cup, but also for being able to make educated purchase decisions.

Why should I read the coffee label?

If you’re becoming a real coffee lover, understanding the coffee label will take your passion to the next level. Plus, it’ll help you spot ethical coffee right away. Ethical coffee is coffee produced with the wellbeing of farmers in mind, and it’s more expensive as a result. Most coffee on the market today is incredibly cheap, and farmers don’t get a fair share.

You won’t find a comprehensive coffee label on bags of poor quality coffee. That’s because poor quality coffee companies don’t want you to see the ugly side of the coffee industry. Read any Fratello coffee label, and you’ll find the country, region or farm, process, roast date, and roast level. If you check out our online coffee collection, you’ll find even more information about the producers. Coffee labels aren’t just for laughs–they’re for traceability and transparency.

Specialty Coffee Label Specifics

Here are the most common pieces of information you’ll see printed on a specialty coffee label.

Coffee origin

It’s not enough to know which country your coffee came from–you should know the origin, and ideally, the farm. You can even get information about the microlot. For example, with our Guatemala Montecristo, “Montecristo” refers to the microlot where the coffee was grown. If you read the label further, you’ll find that it comes from the San Marcos region of Guatemala.

Even if you’re buying a coffee blend, you should know which origins make up the blend. Don’t be fooled by flowery language that describes the coffee with no information about where it comes from.

Coffee elevation

Coffee elevation is everything in specialty coffee. Quality arabica coffee is a delicate plant, and it likes to grow in cool, shady conditions. Growing coffee at higher altitudes achieves this. Lesser quality coffees are grown in full sun and on lower elevations. Although sun-grown, lower elevation coffee makes for a big yield, the quality of the coffee suffers.

When you see “1600 masl” on a coffee label, that means that it’s grown at 1600 metres above sea level. You might also see altitude in feet.

Tasting notes

Good coffee doesn’t need artificial flavourings to taste delicious. You’ll often find tasting notes printed on coffee bags that refer to the subtle characteristics unique to that bean. When it comes to fruit notes, you could see apple, cherry, or blueberry. For sweet notes, you could see toffee, caramel, or molasses. You could even come across notes like nutty, chocolatey, floral, earthy, and even smokey.

As a newbie coffee enthusiast, these flavour notes can be daunting. You may be thinking, “the bag says floral, but all I taste is coffee!” Remember, it takes a long time to develop a flavour palate. If you want to speed up the process, purchase two coffees with wildly different flavour notes, and try them side-by-side. For example, try our Ethiopia Guji (citrus, watermelon, bright) next to our Godfather Espresso TM Blend (milk chocolate, caramel, smooth).

Coffee process

For those who don’t know, coffee is actually the seed of a cherry. The cherries grow on shrub-like trees, and are picked ripe once they turn dark red. Farmers pick thousands and thousands of cherries, and the seeds are extracted. The extraction method is referred to as the coffee process. There are a few different processes, and different processes lead to unique flavours. Here are the most common ones.

Washed: In the washed process (or “wet process”), all of the pulp is removed before the beans are laid to dry. To achieve this, the cherries are placed in water tanks, and the whole cherry is removed from the seed. This imparts a much-desired clean taste in the coffee. Because this process requires a lot of water, some origins opt for other processing methods that require less fresh water.

Natural: In this process, the coffee seeds are not removed, and the cherries are dried with their seeds intact. After drying, the dried cherries are hulled to extract the seeds. This imparts a very sweet, fruity flavour to the coffee. This process is great for producers who have limited access to fresh water.

Honey: The cherry skin is fully removed, and some or all of the mucilage (or flesh) is left on during drying. This causes fermentation, and as a result, the flavour is fruity or sugary. Honey processes range from yellow honey (less mucilage left on) to black honey (more mucilage left on).

Anaerobic: This is a newer process, where the cherries are placed in oxygen-deprived barrels for hours to days to ferment. This is a tricky process because the coffee can over-ferment and rot. But when done properly, the coffee can take on delicious, exotic flavours like tropical fruit and spices.

Varietals

Just like with wine, arabica coffee has its own varietals. With wine, you’ll see different grapes, like merlot, chardonnay, or bordeaux. In coffee, you’ll see varietals like typica, caturra, catuai, SL-28, bourbon, and more. There are over 1000 heirloom varieties, though typica is said to be the oldest known coffee varietal.

Roast level

Roast level refers to roasted coffee, not green coffee. Roasts range from light to dark. Lighter roasts tend to have a bright, acidic, fruity flavour. On the other hand, darker roasts will have more of a bold, toasty, chocolatey flavour.

Roast date

Make sure to buy beans that have been roasted within the past two weeks. Roast date is extremely important if you want to drink fresh coffee. Many coffees sold at the supermarket will have coffee that’s been roasted months ago and vacuum-packed. Specialty coffee roasters will never offer stale, months-old coffee. Just say no to stale coffee!

The cream of the crop

Coffee is one of the top most traded commodity in the world, along with sugar, corn and oil. As a result, there’s a lot of bad coffee out there. You can dodge a bullet by only purchasing coffee with information about process, elevation, and more. Life is too short to drink poor quality coffee. So do yourself a favour, and learn to read coffee labels like a pro!

Want to learn more about specialty coffee? Check out our blog post about new crop coffee.

How to Brew a Perfect Espresso

There’s nothing worse than going to a renowned coffee shop only to receive an espresso drink that’s bitter and undrinkable. Poorly made espresso-based drinks are more common than you might think. Even the best beans, espresso machine, and grinder can’t guarantee a good espresso. Follow these tips to ensure greater consistency in perfect espresso shot every time.

A big challenge for cafe managers and owners is getting their large team of baristas to make good-tasting espresso. A lot of newbie baristas don’t know what to look for when dialing in espresso and lack the confidence to calibrate it. This is why we offer complimentary ongoing training and consultation for our wholesales clients.

By putting certain practises in place, you can show your whole team how to pull a perfect shot of espresso. First, we’ll show you how to lead an espresso tasting session with a team of baristas. Then, we’ll show you how to ensure the espresso is always running well.

The building blocks of good espresso

It may sound obvious, but you need to start with great coffee and great equipment to make great espresso. Make sure you have all of these in place first before you troubleshoot your espresso.

Beans

Make sure to source roasted beans from a high-quality, specialty coffee roaster. They should have an emphasis on ethical sourcing, meticulous roasting, and freshness.

Espresso machine

A high-quality espresso machine with enough pressure and stamina is crucial for great espresso. We recommend the Slayer espresso machine, which was produced by the fine folks here at Fratello!

Grinder

A good espresso grinder allows you to micro-adjust the grind setting. It should have a timed doser to provide consistency. We recommend Mahlkonig espresso grinders.

If you have all of that already, let’s get into it!

Leading an espresso tasting with your team

It’s always a good idea to do an espresso tasting session with your team. This allows you to answer any questions and try different espresso shots side-by-side for comparison. When guiding your team through a tasting, here are some common things to look for.

Sweetness

While not all coffees have a sweet profile, you should aim for a sweet shot. Sweetness is detected on the tip of the tongue. Unlike an unpleasant sour flavour, you’re looking for a sweetness akin to fruit or sugar.

Lack of bitterness or sourness

A good shot of espresso should never taste unpleasantly bitter or sour. You can assess this more broadly when you try the espresso by asking yourself, “Is this pleasant?” “Is this acceptable to serve?”

Bitter and sour notes can be part of the inherent flavour profile of the coffee, like rich cocoa and lemon. Don’t get confused by desirable flavour attributes.

Flavour notes

Get your team familiar with the flavour wheel. It’s not cheating to fill your head with all the possibilities of what coffee can taste like. It helps your team by giving them a vocabulary to describe coffee.

TIP: It’s easier for newbie baristas to taste coffee that’s cooled down and/or diluted with a bit of water.

Creating an espresso calibration system

After you’ve done your initial group tasting session with your team, it’s time to create a calibration system.

The best way to calibrate espresso is by tasting it and adjusting it as needed. However, most newbie baristas won’t have the skills or the confidence to do this. This method also takes more time, and when you’re trying to move a lineup, it isn’t practical. A calibration system is easy-to-follow, keeps your coffee tasting great at all times, and doesn’t disrupt your flow.

Not all coffee is the same, but as a general rule of thumb, there’s a certain espresso recipe to follow. When it comes to brewing parameters for espresso, you want to start with a dry weight of 18 grams, a wet weight of 36 grams (ie. actual brewed espresso), and a brew time of 28-30 seconds. If you brew your espresso and it doesn’t fit within these confines, you can tweak the dose and the grind setting of the coffee.

How to pull a perfect shot of espresso, step-by-step:

Pop the basket out of the portafilter, and zero it out on a digital scale. Grind your beans from your timed espresso grinder, and weigh it. If it weighs below 18 grams, increase your dose by a few milliseconds. If it weighs above 18 grams, decrease your dose. Don’t worry if you’re off by 0.5 grams.
Once you have the right weight, evenly tamp your espresso with 30 lbs of pressure.
Have a timer ready to countdown from 30 seconds. Grab a clean shot glass or mini metal pitcher, place it on the scale, and zero it out.
Place the scale and the glass under the group head, and begin brewing your espresso. Immediately start your 30-second timer.
At the 30-second mark, stop the shot and read the wet weight on the scale. If the wet weight isn’t 36 grams, make some changes and start over. If the wet weight is below 36 grams, make your grind coarser. If it’s above 36 grams, make your grind finer.

Make sure to post the espresso parameters (ie. dry weight, wet weight, brew time) where staff can see it. Have your team calibrate the espresso several times a day: once first thing in the morning, at mid-morning, and in the afternoon. For accountability, you can set up a checklist on a marker board, and have staff initial their calibrations.

Other factors affecting espresso flavour

Getting the right dose and weight is important when making good espresso, but it’s not the only thing to be aware of. Other things greatly affect the flavour of espresso. Here are some common factors:

Tamping

Make sure your team is tamping properly. An uneven tamp or a cracked puck can result in uneven extraction, and thus, a sour, undrinkable espresso. Check out this video to make sure your team isn’t committing any tamping faux-pas!

Temperature and humidity changes

The temperature and humidity in your cafe can instantly change how your espresso pours. If the weather suddenly changes from rainy and cold to sunny and warm, recalibrate your espresso.

Cleanliness of equipment

A dirty espresso machine can make your coffee taste off if you’re doing everything else right. Make sure your team is cleaning the espresso machine and portafilters every night with Cafiza. Additionally, make sure your team is wiping the portafilter baskets with a dry rag between espressos. Have them purge the group heads between pours, too.

Give it your best shot

Espresso can be intimidating for new baristas who lack skills and confidence. You can’t expect them to know everything right off the bat. The more effort you put into standards and procedures, the more likely it is that your team will get on board.

It doesn’t take long to gain a reputation as a no-fail, sure-shot espresso bar. Before long, your customers will notice, and they’ll be lining up for more. So do a little planning, schedule that espresso tasting with your team, and knock it out of the park!

We know that espresso can be a complicated beast. With decades of experience in the specialty coffee world, we have all the tools to make your cafe a success. Book a consultation call with us by emailing us at . We’re here to help!

Gratitude Journals : The Science of Being Thankful

Thanksgiving is a great reminder to be thankful for what we have, but science tells us that gratitude is important year-round. The act of practising gratitude is great for our overall health. Intentionally going out of our way to bring to mind the things we’re grateful for helps us stay healthy and happy. Read more for why a Gratitude Journal and being thankful is so important.

Studies show that keeping a gratitude journal can ease depression and anxiety and actually improve your physical health. Neuroscience shows that the brain is a lot more changeable than previously thought, and carrying out practises actually creates new pathways, or “rewires” our brains. (You CAN teach an old dog new tricks!)

In today’s day and age, there are constant stressors all around us. Raising kids, full-time work, and excessive screen time can all bring our moods down and make us constantly feel stressed out. Not only does stress affect our quality of life, but studies show it actually makes us sick. Higher levels of cortisol, a stress hormone that upticks when we’re feeling stressed, has been linked to cancer and heart disease. Starting a gratitude journal eases a lot of this stress.

Let’s take a look at how practising gratitude affects the brain.

Your brain on gratitude

The modern human is not subject to the same stressors as in the past. We no longer have to defend against bears and tigers or hunt and gather to provide food for our families. The modern human still has the fight-or-flight response, but it’s triggered by other things. Things like work stress, gridlock, and overdue bills can all get our heart racing and our cortisol flowing.

While danger looks a little different now, humans are hard-wired to look for danger at every turn.

While this may have helped us escape real danger when we were hunter-gatherers, it doesn’t serve us anymore. Just because negative, catastrophizing thought patterns are our default, doesn’t mean it has to stay that way.

Humans can inject positive thinking into their brains, achieving a state of calm and well-being. The more we introduce positive thoughts into our brains, the more we flex this positivity muscle.

Similar to mindfulness, where we practise focusing on the present to achieve calm, practising gratitude creates equally strong pathways. Check out our post about parental burnout to learn more ways to deal with anxiety and stress.

Practising gratitude has some real benefits and changes our brains in many ways. Gratitude can decrease materialism, help us work through personal problems, fight disease and sickness, and decrease feelings of envy and resentment.

How to practise gratitude

There are various ways that you can practise gratitude, and they all involve a pen and paper.

A common gratitude journal exercise is to name 3 things you’re grateful for. Then, elaborate on those 3 things and muse about what life would be like without them. It can be anything from a supportive spouse, to a roof over your head, to your brand new dishwasher.

You can also pick one thing that you’re grateful for, and take time to explore why you’re grateful for it. Let’s take running water, for example. Running water keeps you hydrated, saves you the effort and time of having to fetch it from the lake, allows you to bathe and brush your teeth, and waters your flowers.

While it may sound like child’s play, you’ll notice a shift in your thinking after a few weeks of doing this consistently.

I don’t have time to write a gratitude journal!

It can be hard to justify the practise when you’re skeptical of it in the first place. You’ll reap the most benefits if you spend about 30 minutes everyday. However, even doing it 5 minutes a day can have a profound effect. When you’re first starting out, start small so you can realistically commit to the practise everyday. Deciding when and where you’re going to complete your gratitude journal can help you stay committed, too.

If you’re a busy parent and your life gets busy in the evening, commit to waking up 5 minutes earlier than usual to complete your journal.

If you plan to do your journal on the train or at your office desk, write in a pocket-sized notebook that’s easy to toss in your bag. If you prefer to journal digitally, you can keep a note in your phone, or you can even use a gratitude journal app.

How long do I have to carry on with this practise?

When it comes to mindset work, such as practising gratitude or mindfulness, you should never stop! Think of a gratitude journal like working out or practising an instrument. When you stop working out for a while, you quickly run out of breath when you try to get back into it. Then, you have to play catch-up to get fit again. It’s the exact same thing with practising gratitude, and you should aim to stay “fit” your whole life.

It might sound like a drag to have to do this constantly to reap the benefits. But choosing a set time, day of the week, and place to do it will significantly increase your chances of sticking to your routine. It’s actually more beneficial to practise it in short bursts over a period of time than it is to binge-practise it for hours all at once. Consistency is key.

You don’t have to do it every single day if you don’t want to. But if you’re giving yourself a rest, make sure you do it consistently. For example, choose Sunday as your rest day instead of randomly taking off-days as you need them.

The greatest gift of all

Sometimes life will present unfair, cruel circumstances. On the other hand, you can have everything you could ever want in the world, and still be unhappy and unfulfilled. Living joyfully doesn’t happen by accident or to those who can afford it; it happens to those who are intentional. You have to have the imagination and the diligence to live the life you want.

Let this Thanksgiving be the year you start your gratitude journal, and never look back!

Looking for more health & wellness content? Check out our previous post about drinking turmeric for health benefits.