Ethiopia Misty Valley : Specialty Coffee from the Yirgacheffe Region

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

Ethiopia's Coffee Gem: Yirgacheffe

Yirgacheffe's Coffee Heritage

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

Natural Process Innovation

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

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

The Art of Care

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

Crafting Coffee Perfection

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

Savoring the Ethiopia Misty Valley Experience

Aromas of Enchantment

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

Flavors of Complexity

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

Fresh & Exotic with Floral Notes & Hints of Blueberry

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

A Foundation of Harmony

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

Embracing the Experience

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

The Epitome of Yirgacheffe's Excellence

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

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

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

The Art of Coffee Making at Home

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

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

Essential Tools for Home Brewing

Aeropress

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

Chemex

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

Hario V60 Pour Over

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

Hario Kettle

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

Syphon Brewer

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

Brew Tea Infuser

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

Porlex Grinder

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

Hario Ceramic Octo Coffee Mill

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

The Science Behind Brewing the Best Coffee at Home

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

The Role of Water

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

The Importance of Grind Size

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

The Art of Extraction

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

The Joy of Experimentation

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

The Community of Home Brewers

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

Conclusion

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

Dry Milling Green Coffee and Its Significance on Quality

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

Understanding Dry Milling in the Coffee Industry

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

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

Hulling: This is the process of removing the dried husk from the coffee bean, a crucial step in ensuring the cleanliness of the bean.
Grading: After hulling, beans are graded based on their size, weight, and shape. This ensures uniformity, which is essential for the roasting process.
Sorting: The final stage involves sorting the beans to remove any defective ones, often using a combination of manual and automated methods.

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

Dry Milling's Impact on Our Roasting

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

Flavor Consistency: Well-milled coffee ensures each batch we roast has consistent flavor profiles, maintaining our brand's reputation for quality.
Reduced Waste: Efficient sorting at the dry mill stage reduces the chance of roasting defective beans, saving time and resources.
Roasting Precision: Uniformly sized and dense beans allow for precise control over the roasting process, providing the ability to unlock the bean's full flavor potential.

The Indispensable Role of Dry Milling in the Coffee Supply Chain

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

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

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

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

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

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

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

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

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

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

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

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

The Role of Screen Size in Dry Milling

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

Uniformity in Roasting: Similar to the importance of density, beans of different sizes roast at different rates. Larger beans take longer to roast than smaller ones. If a batch of coffee includes beans of varying sizes, the result can be an uneven roast, with some beans over-roasted and others under-roasted. By ensuring uniformity in bean size, we can achieve a more consistent roast and, therefore, a more consistent flavor profile.
Quality Control: Screen sizing also serves as a method of quality control. Beans that are too small may be immature and could negatively affect the flavor of the coffee. By removing these beans during the screen sizing process, we ensure that only the highest quality beans make it to the roasting stage.
Market Grading: Screen size is often used as a grading method for green coffee beans in the marketplace. Beans are categorized into different grades based on their screen size, with larger beans generally considered to be of higher quality.

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

Dry Milling - The Unsung Hero of Coffee Production

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

New Colombian Bolivar Coffee: A Gem from Antioquia

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

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

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

Why Fratello Coffee Chose Racafe

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

Colombia Bolivar Coffee Cup Profile

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

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

Ecological Data: The Foundations of Bolivar Coffee's Quality

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

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

The Enchanting Landscape of Antioquia and Ciudad Bolívar

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

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

Bolívar: A Picturesque Municipality

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

The Art of Coffee Cultivation in Bolívar

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

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

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

Try a bag now!

New Spring Beverages: Recipes using Giffard Coffee Syrups

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

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

Understanding Flavour Dynamics of Coffee and Syrups

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

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

Introducing Our New Line of Giffard Syrups

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

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

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

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

Caramel Latte

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

Almond Mocha

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

Hazelnut Cappuccino

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

Vanilla Iced Coffee

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

Cane Sugar Espresso

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

Chocolate Caramel Frappuccino

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

Almond Joy Latte

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

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

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

Why Chefs Should Consider Coffee and Food Pairings

Why should chefs consider coffee and food pairings? You understand as a chef how important it is to pair food and wine to produce a satisfying dining experience. Have you thought about the potential for coffee to elevate your meals, though? A carefully designed coffee program may set your restaurant apart from the competition and provide your customers a truly exceptional dining experience.

Benefits of Coffee Programs in Restaurants

By developing a coffee program, you can:

Add a new dimension to your menu: A coffee program allows you to offer a new range of flavors and textures to complement your dishes, creating a complete sensory experience for your diners.
Increase revenue: Coffee is a high-profit item that can help boost your bottom line. With the right coffee program, you can upsell to diners who are looking for a complete dining experience.
Create a unique identity: With so many restaurants out there, it can be challenging to create a unique identity. A coffee program can help set your restaurant apart and create a loyal following of diners who appreciate the attention to detail and commitment to quality.

Adding a New Dimension to Your Menu

With the help of a coffee programme, you may provide a variety of tastes and textures to go along with your meals, giving your customers a whole sensory experience. Like wine and food, coffee and meal combinations can bring out the best in both the coffee and the dish. Coffee can be consumed as a beverage or as a food element, and it goes well with dessert, breakfast, and even as a palette cleanser in between courses.

A coffee programme might also let you highlight various roasts and brewing techniques. You may accentuate the distinctive flavours and qualities of each coffee by providing a choice of brewing techniques, such as drip coffee, pour-over, or French press as well as either hot or cold coffee options could be incorporated.

Increasing Revenue

Coffee is a high-profit product that can help you increase your revenue. If you have a good coffee programme, you can upsell to customers who want a full meal experience. Providing excellent coffee selections that go well with your food can entice customers to indulge in an extra cup or perhaps try a different coffee beverage.

Also, by gaining a reputation for serving superior coffee, you might draw in new clients who are searching for a whole dining experience that includes outstanding coffee.

Creating a Unique Identity

It can be difficult to establish a distinctive identity among the various restaurants available nowadays. But, a coffee programme can help distinguish your restaurant from the competition and develop a devoted clientele of diners who value the care and dedication to quality.

You can demonstrate your dedication to quality and attention to detail by concentrating on a carefully designed coffee programme. In the busy restaurant industry, this can assist you in developing a distinctive character.

Coffee and Food Pairings

One way to create a truly unique coffee program is by incorporating coffee and food pairings. By offering coffee options that complement your dishes, you can take your dining experience to the next level.

Here are three coffee and food pairings to consider:

Light Roast Coffee with Seafood

The subtle flavors of light roast coffee make it an excellent pairing for seafood dishes. The lightness of the roast allows the flavors of the coffee to complement the delicate flavors of the seafood.

Pairing Suggestions:

Grilled shrimp and a cup of light roast coffee with citrus notes
Seared scallops and a cup of light roast coffee with floral notes
Served with Ethiopian fully washed coffee offering.

Medium Roast Coffee with Savoury Dishes

Medium roast coffee has a balance of acidity and body, making it a versatile pairing for a variety of savory dishes. The medium roast coffee can enhance the flavors of dishes such as burgers, steaks, and roasted vegetables.

Pairing Suggestions:

Grilled steak and a cup of medium roast coffee with nutty notes
Roasted vegetables and a cup of medium roast Bullrider coffee with chocolate notes

Dark Roast Coffee with Chocolate Desserts

Dark roast coffee has a bold and rich flavor that pairs well with chocolate desserts. The strong flavor of the coffee complements the sweetness of chocolate, creating a harmonious balance.

Pairing Suggestions:

Dark chocolate cake and a cup of dark roast coffee with smoky notes
Chocolate truffles and a cup of French Saigon dark roast coffee with caramel notes

Espresso and Cappuccino Pairings

Espresso and cappuccino are two popular coffee options that can add a new dimension to your menu.

Espresso: A shot of espresso is a bold and intense coffee that pairs well with rich, creamy desserts and chocolate-based dishes.

Pairing Suggestions:

Tiramisu and a shot of espresso with a hint of dark chocolate
Cappuccino: A cappuccino is a creamy and frothy coffee that pairs well with sweet dishes, such as pastries and cakes.

Pairing Suggestions:

Blueberry muffins and a cappuccino with a hint of vanilla

A coffee program can add value to your restaurant's products by giving your menu a new depth and giving it a distinctive personality. You can elevate your dining experience and provide your customers a genuinely memorable dining experience by introducing coffee and food pairings. So think about creating a coffee program that goes well with your meals and makes your business stand out from the comp

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.

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.

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 .

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!

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.

Health Benefits of Turmeric

We all know turmeric as that vibrant golden-yellow spice used in curry dishes. But did you know that turmeric is loaded with health benefits? Turmeric contains antioxidants that fend off diseases, slow the aging process, and reduce inflammation. Best of all, it makes a delicious herbal tea. We dive deeper into the health benefits of turmeric in our blog post below.

Let’s face it: sometimes we have to go off coffee for a while. If you overdo it, coffee and caffeine in general can be addictive and lead to withdrawal and headaches. For some, it can also cause heartburn and jitters if you’re drinking multiple cups a day. If you need to lay off coffee for a while, our Idle Golden Turmeric Latte powder could be the fix for you. Just mix it up in some hot milk or a non-dairy alternative, and you’ll have a perfectly sweet and savoury warm bevvy.

Let’s take a quick look at the main ingredient of our herbal tea blend: turmeric.

Turmeric health benefits

Turmeric contains high levels of antioxidants. Antioxidants are naturally occurring substances found in plants that reduce oxidative stress in the human body. Oxidative stress leads to cell damage, and over time, cell damage in our bodies can lead to disease. Oxidation is caused by free radicals that roam around our bodies. Antioxidants neutralize these free radicals, halting the oxidation process.

If you live in the big city, trying to get antioxidant rich foods in your diet is a great idea. Big cities expose us to poor air quality, as we walk past traffic-dense areas and inhale second-hand tobacco smoke. Poor air quality is one of the biggest causes of oxidative stress. You can combat it, in part, by eating antioxidant rich foods.

Curcumin

The active ingredient in turmeric is a powerful antioxidant called curcumin. This particular antioxidant is an anti-inflammatory. While inflammation in the body is a natural occurrence, it’s chronic inflammation that we want to avoid. When we get an infection or we’re hurt, inflammation kicks in to speed up the healing process. Chronic inflammation, on the other hand, causes a number of diseases over time. It can lead to heart disease, cancer, Alzheimer’s disease, and regenerative conditions.

Health experts are particularly interested in the effects of turmeric on cancer patients. Early trials show that curcumin contributes to cancer cell death, reduced growth of blood vessels in tumors, and reduced metastasis (spread). While studies are still underway, there is evidence that curcumin neutralizes free radicals that cause cancer.

Curcumin may also promote brain health and reduce depression. It is shown to improve the levels of BDNF, a protein that repairs and regenerates neurons in the brain.

There is evidence that black pepper may enhance and activate the powerful antioxidants in turmeric. Black pepper contains the natural compound piperine, which itself has powerful anti-inflammatory properties.

Do cinnamon and ginger have health benefits, too?

Our Idle Golden Turmeric Latte powder also contains two other antioxidant rich spices: ginger and cinnamon.

Ginger contains a natural oil called gingerol, a known antioxidant with anti-inflammatory properties. In addition, ginger is known to help with tummy trouble, in particular indigestion, nausea, and intestinal inflammation. Ginger happens to be in the same plant family as turmeric, which may explain why the flavours complement each other.

Cinnamon also contains antioxidants in the form of polyphenols, which perform similarly to curcumin and gingerol. In addition, cinnamon contains the natural compound cinnamaldehyde, which may fight bacterial and fungal infections. It not only provides a delicious flavour, but it also provides sweetness without any added sugar.

This leads us to the final ingredient on the list: coconut sugar.

Is coconut sugar healthier than table sugar?

While coconut sugar has the same amount of calories, it has a few benefits over table sugar. Coconut sugar is the dehydrated sap of coconut trees, making it a natural, unprocessed form of sugar.

It’s also lower on the glycemic index than table sugar, meaning it won’t spike your blood sugar like table sugar. It contains a fibre called inulin, which is responsible for keeping the blood

sugar low. This can be helpful for people with both types of diabetes. And, unlike table sugar, it contains iron, zinc, calcium and potassium. While coconut sugar has some benefits, it’s still sugar after all, so don’t go overboard with it.

In a nutshell

Here are your health benefits in one neat package. Turmeric contains a powerful antioxidant that reduces inflammation, slowing the aging process and preventing disease. Ginger offers antioxidants too, and maintains a healthy gut. Cinnamon also contains antioxidants, it can help us fight chest infections, and it provides sweetness without any added sugar. Coconut sugar is a natural alternative to table sugar, and it won’t spike blood sugars as high as regular sugar.

What are some other antioxidant rich foods?

Other antioxidant rich foods that fight free radicals include blueberries, raspberries, and strawberries. You can also find them in dark leafy greens, such as spinach, kale, and broccoli. If you’re looking for another antioxidant rich beverage, try out our Idle Matcha Tea Powder.

How do I make a golden milk latte?

Place 1 teaspoon of the Idle Golden Turmeric Latte powder in a mug, followed by 30 ml of water. Stir it together to make a syrup, and set aside. Heat 200 mL of milk or a non-dairy alternative to 160 degrees F (hot, but not boiling). Stir the hot milk into the syrup, and mix well. Sprinkle some more of the powder on top for garnish, and enjoy.

What are some other uses for this powder?

Our Idle Golden Turmeric Latte powder can be used in hot and cold beverages. You can easily ice your golden turmeric latte by pouring cold milk into the syrup instead. The powder dissolves well in frozen smoothies as well.

You can also use the powder as a health boost to baked goods. Just place a teaspoon of the powder into shortbread cookie dough, muffin batter and pancake batter, for a beautiful, golden hue.

Want to learn more about antioxidants and how they can benefit you? Check out our blog post about the benefits of matcha powder.

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

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

Drinking Coffee and Intermittent Fasting

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

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

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

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

What is intermittent fasting?

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

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

Intermittent fasting benefits

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

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

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

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

Will coffee break my fast?

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

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

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

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

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

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

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

Why should I drink coffee while intermittent fasting?

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

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

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

Matcha Powder - Delicious Caffeine Fix Packaged with Health Benefits

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

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

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

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

How it’s produced

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

Ceremonial vs. culinary grade matcha powder

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

The origins of matcha powder

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

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

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

What are the health benefits of matcha?

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

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

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

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

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

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

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

Can matcha powder go bad?

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

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

5 Reasons to Upgrade Restaurant Coffee Programs

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

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

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

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

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

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

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

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

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

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

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

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

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

5 reasons to upgrade your restaurant coffee program

It’s the lasting impression.

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

You’ll create a following of loyal customers.

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

Supporting local small business is good for the economy.

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

Supporting independent roasters is more sustainable.

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

The critics will rave!

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

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

How to Make Cold Brew Coffee at Home

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

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

What is cold brew coffee?

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

What type of coffee should I use?

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

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

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

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

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

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

Let’s get brewing!

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

How to Fix a Bad Pour Over Coffee

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

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

**Note

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

Coffee Flavour variables

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

Coffee Grind Size

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

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

Brew Ratio

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

Water Temperature

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

Coffee Brewing Gear

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

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

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

The most common cause of bad coffee

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

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

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

What you’ll need:

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

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

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

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

Our Father's Day - An Interview with Cam Prefontaine

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

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

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

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

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

FC: What drew you to coffee?

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

Like typical new entrepreneurs, we thought it looked easy.

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

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

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

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

Cam: Never entered my mind.

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

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

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

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

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

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

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

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

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

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

Coffee Storage: 5 Ways to Keep your Beans Fresh

Need to overhaul your coffee storage etiquette?

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

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

How long do coffee beans last?

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

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

Keep Coffee Away from:

Light.

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

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

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

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

Top 5 coffee storage tips:

Don’t grind all your coffee at once.

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

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

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

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

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

A Fresh Start

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

Antigua, Guatemala | Sourcing Trip and Direct Trade Process

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Giving Back to our Local Community

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

Coffee With a Conscience

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

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

Calgary Food Bank

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

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

Calgary Dream Centre

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

Mustard Seed

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

Alex Community Food Centre

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

Calgary Drop-in

https://calgarydropin.ca/

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

Iced Vietnamese Coffee

Iced Vietnamese Coffee featuring our French Saigon Dark

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

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

Iced Vietnamese coffee history

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

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

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

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

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

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

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

Mothers Day Sale - April 29 - May 3

This Mothers Day, make her an offer she can’t refuse. Our Godfather blend is 20% off for a limited time only starting April 29th (for online orders only). This includes the Classic Light Roast Espresso, the Dark Roast Espresso, and the newly introduced Natural Decaf. This best-selling Classic blend is a crowd-pleaser, for both the casual drinker and the coffee connoisseur. As a light roast, it imparts flavours of caramel and milk chocolate, and as a dark roast, we taste chocolate fudge and dark toffee. The Godfather collection works well as drip coffee, espresso, or french press, and pairs well with milk.

The Godfather Espresso Collection is 20% off–just in time for Mother’s Day

Make sure to get your orders in by Tuesday, May 3rd at midnight, so you can give the gift of fresh coffee. Order directly off our website to have it shipped to your door.

Mum’s more of a tea drinker? We also have a line of our very own Idle Teas. Nothing is more classic than Cream of Earl Grey, a full-bodied, organic black tea with notes of citrus and lavender, and pure bergamot oil from Calabria. For something a bit more exciting, gift her the Rooibos Matcha powder–just like green matcha powder, caffeine-free rooibos tea is ground into a rich, amber-toned powder. Just whisk it up with a bit of hot water to make lattes, hot or cold, or add the powder directly to smoothies. For a burst of colour, gift her the Beetroot Latte powder. It makes the perfect caffeine-free latte with earthy sweetness and a hint of ginger.

Just one more trip to the flower shop, and you’re all set!

Ethiopia's Coffee Gem: Yirgacheffe

Yirgacheffe's Coffee Heritage

Natural Process Innovation

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

The Art of Care

Crafting Coffee Perfection

Savoring the Ethiopia Misty Valley Experience

Aromas of Enchantment

Flavors of Complexity

A Foundation of Harmony

Embracing the Experience

The Epitome of Yirgacheffe's Excellence

The Art of Coffee Making at Home

Essential Tools for Home Brewing

The Science Behind Brewing the Best Coffee at Home

Understanding Dry Milling in the Coffee Industry

Dry Milling's Impact on Our Roasting

The Indispensable Role of Dry Milling in the Coffee Supply Chain

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

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

The Role of Screen Size in Dry Milling

Dry Milling - The Unsung Hero of Coffee Production

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

Why Fratello Coffee Chose Racafe

Colombia Bolivar Coffee Cup Profile

Ecological Data: The Foundations of Bolivar Coffee's Quality

The Enchanting Landscape of Antioquia and Ciudad Bolívar

Bolívar: A Picturesque Municipality

The Art of Coffee Cultivation in Bolívar

Understanding Flavour Dynamics of Coffee and Syrups

Introducing Our New Line of Giffard Syrups

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

Caramel Latte

Almond Mocha

Hazelnut Cappuccino

Vanilla Iced Coffee

Cane Sugar Espresso

Chocolate Caramel Frappuccino

Almond Joy Latte

Benefits of Coffee Programs in Restaurants

Adding a New Dimension to Your Menu

Increasing Revenue

Creating a Unique Identity

Coffee and Food Pairings

Here are three coffee and food pairings to consider:

Light Roast Coffee with Seafood

Medium Roast Coffee with Savoury Dishes

Dark Roast Coffee with Chocolate Desserts

Espresso and Cappuccino Pairings

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

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

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

What is the history of Oolong tea?

What makes Oolong tea unique?

Does Oolong tea offer any health benefits?

Idle Tea Oolong Orange Cream

What happens if you don’t tamp coffee?

What are some examples of poor tamping?

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

How hard should I tamp?

Tamping safety

Which is the best espresso tamper?

How do I know if I’m tamping correctly?

Tamp champ

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

Why are blade grinders bad for coffee?

How does a burr grinder work?

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

What to do with pre-ground coffee

Is a burr grinder a good investment?

Why should I read the coffee label?

Specialty Coffee Label Specifics

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

Coffee origin

Coffee elevation

Tasting notes

Coffee process

Let’s take a quick look at the main ingredient of our herbal tea blend: turmeric.

Turmeric health benefits

Curcumin