Archive for the ‘Learn Something!’ Category

Quick fun coffee facts

Thursday, September 9th, 2010

On the urging of some of our fans we’re going to try and add in some quick coffee facts here and there. Some very basic, some a little more in depth.
So lets start with one of the basics.
Coffee is not a bean. The coffee “bean” is actually a seed of a fruit or cherry. See image link below..
http://www.coffeeresearch.org/Pictures/coffeeplant.jpg
These plants are sensitive little critters. The coffee plants thrive in high altitudes, generally around the equator. They don’t tolerate freezing temperature. Most regions “harvest” once a year. What I find shocking is one plant, depending on size, will only produce around 2 pounds per year (sometimes up to ten pounds)!

Well now you know!
http://www.JitteryCoffeeCupRoasters.com

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Sumatra Offerings Explained…

Tuesday, April 6th, 2010

With the new addition of the Sumatra Wahana, a lot of people are asking about the differences between the Wahana, Mandheling, and Sumatra Sensation
The Sumatra Mandheling is a classic Sumatra; Dark, rustic, full bodied, and a little earthy.

The Sumatra Sensation is a blend of the Sumatra Mandheling and another coffee to blend out the edginess and deliver a full bodied coffee with a smooth mouth-feel.

Now…the Wahana!  THIS coffee i’m super excited about.  This is unlike any Sumatra I’ve ever had.  It’s a natural process (kind of unique process for Sumatra’s) with wild fruit flavors.  It’s also roasted dark to bring out the strongest flavor profiles.  Reminds me of chocolate-capped strawberries!  Truly amazing coffee.  Supply is limited, so when we run out, we may not be able to get any more til next year.  Don’t forget, coffee is a crop…when it’s gone, it’s gone!

Michael

Jittery Coffee Cup Roasters

http://www.JitteryCoffeeCupRoasters.com

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Coffee with an Attitude, What’s the @#@$ point?

Monday, November 30th, 2009

Coffee with an attitude, what’s the point?

I’ve noticed a trend that hasn’t set well with me for a while, so it’s time to put it out there and see if I’m the only one who’s noticed or feels this way.

There’s a couple of coffee houses in town, two in particular, that deliver an attitude with their coffee. The person behind the counter is expressionless verging on annoyed. When a customer asks a question they get a flat answer with no elaboration. The thing that saddens me is they serve great coffee. And they know it! It’s almost as if they think they can act that way because their coffee is that good.

I walked into one of these establishments recently and asked if they had a coffee of day because I had always gotten espresso or cappuccino. Expressionless, emotionless, annoyed, “We freasfhasfhehtahhfeooo.”

“I’m sorry?”

“WEEEEE Freeeennnnnch PRESSSSS….TO…..ORRRRDERRRRR.”

Now I have to decide: Do I (a) react and tell him how he has failed miserably at basic communication and customer service, or do I (b) play dumb and see if I can annoy him more. I chose the latter. “Ohhhhhh, so your saying I can choose any of these coffees up here and you’ll French press it for me?”

“Yeah”

So I took my time, him-hawing over which coffee to choose. I chose a Guatemalan. He picked up a bag he had behind the counter, ground it, boiled the water, poured the water, set the timer, then walked into the back room. Nothing was ever said again between him and I.

So what’s the point? Am I supposed to prove to you that I know enough about coffee for you to treat me as an actual customer? Are you willing to lose customers to another coffee house that will smile as people walk up to the counter? Instead of telling people only how you do it, why not explain WHY you do it? Why not elaborate on how French press brewing gives a more full-bodied flavor, and how with more coffee to water contact time you get a fresher, crisp taste?

Yeah your coffee is good and your baristas have skills, but it’s not worth being treated like an idiot.

So my friends abroad, is this a local phenomenon? A sign of the times? Or do baristas actually think that because they know more than the average consumer they have the right to treat them as lemmings?

Michael Brown
http://www.JitteryCoffeeCupRoasters.com

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The Daily Grind

Wednesday, February 25th, 2009

The beginning to good coffee at home begins with the grinder. There are many choices out there for many different prices. For beginners its fine to start with the lower end grinders. For French Press and Espresso its crucial to have a QUALITY grinder. You’ll find the lower end grinders will simply pulverize the beans. A conical burr grinder will produce a more consistent, even grind.

I started to look for ways to upgrade my espresso and french press process at home and was encouraged by others in the industry to first upgrade my grinder. I was hesitant but figured these guys knew what they were talking about. So i researched, read some reviews and went with the Virtuoso Grinder that i suggest under the “Coffee Equip” section of this site.

I bought it, played around with it and quickly learned these guys knew what they were talking about. The noise from my old grinder rattled and awakened the entire house. This Grinder, smoothly and methodically “ground” the beans instead of “smashing them to smithereens.”

The difference was night and day.

So if your not ready to invest in such a fine piece of equipment in these tough economical times, I UNDERSTAND, but don’t fall victim to buying already stale coffee! Once the coffee is ground it should be consumed immediately! The flavors and natural gasses are kept within the beans and released once it’s ground. The smell and taste of freshly, PROPERLY ground coffee is the first step proper coffee consumption.

Happy grinding, tasting, and sipping!

Michael

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