Frequently Asked Questions about Coffee

What is the difference between robusta and arabica beans?
Robusta beans are a much lower quality coffee commonly used by large industrial coffee roasters. The beans are not uniform in size and the flavor is typically hay-like and bitter no matter the style of roast. Arabica beans once signified excellence in coffee. Unfortunately, quality standards for arabica coffees have deteriorated over the years as demand for so-called 'high end' coffees have increased along with the need to maintain a higher profit margin. In my 21 years of roasting, I have seen a decline of quality arabica coffees. During this time I have developed a close association with coffee growers. Their consistent growing and harvesting methods have allowed me to provide the highest quality arabica coffees available.

I'm not familiar with varieties of coffee, can you help me find one I'll enjoy?
Some of the questions I might ask include: do you prefer light, medium or dark coffee? Do you prefer heavy, or delicate coffees? What are your preferences for mouth feel and type of finish? Are you having the coffee in the morning, or are you looking for a special after-dinner blend?

Why do you sell only the Swiss Water Process decaf coffee?
I have our coffee decaffeinated using the Swiss Water Process, a 100% natural method of decaffeinating. The Swiss Water method maintains the greatest flavor, body and mouth feel of the coffee.

Does water really affect the quality of brewed coffee?
Absolutely. One of the greatest obstacles to good coffee is poor-tasting water. Brewed coffee is 98 percent water. Some of the elements altering the taste of coffee include: chlorine (in public water systems), sulphur and iron (in private wells). These elements will affect the taste of the coffee. If this is the case, I suggest using spring water.

Does using cold water versus hot water really enhance the brewed coffee flavor?
Yes. Cold water maintains its mineral content which enhances good coffee flavor.

How long can you keep coffee on a hot plate?
Coffee is extremely sensitive to heat. Heat adversely affects the quality and taste of coffee. It is best to remove the coffee as quickly as possible and transfer it to an insulated server.

Your coffees 'foam up' more than others I've tried. Why is this?
'Foaming up' is a natural phenomena of freshly roasted coffee.

Is it best to store coffee at room temperature, in the refrigerator or in the freezer?
Storing coffee in the freezer is an ideal way to maintain freshness.