Freshly Brewed Coffee House & Café

 

 

                  

 

 

                  HOME            Text Box: 1. Ripeness… coffee is the seed of a sweet, tropical fruit. Those fruit tastes you perceive in a great coffee came straight from the fruit that once surrounded the seed. If you can taste the fruit, it is a dead giveaway that the fruit surrounding it was ripe when picked.  2. Hand picked… since the cherries of heirloom coffee varieties ripen at various times, all great coffees must be handpicked by skilled coffee pickers. In addition, most great coffees undergo at least two hand-sortings, to eliminate imperfect beans. The coffee you see us sell is the result of a tremendous amount of skilled craftsmanship and hard labor.   3. Origin… Arabica coffee is native to only one corner of the world: the forested mountains of eastern Ethiopia. Every coffee tree planted elsewhere is a descendent of the few trees that have ever been taken from Ethiopia. It is thought that mankind first emerged from the valley just below the mountains where coffee first grew. Coincidence? Reasons Not to Freeze or Refrigerate Coffee Have you ever experienced the peak flavor possible when summer corn is really fresh? That’s what Freshly Brewed wants to provide, as freshness applies to coffee. In the same way that freezing corn preserves it, keeps it from becoming inedible, but is not something you would prefer to do… freezing coffee is similar. Here are 3 reasons not to freeze or refrigerate coffee. 1. Odors… coffees absorb odors well, and freezers smell like… well… freezers/refrigerators. 2. Moisture… ice cold coffee beans, once taken out of the freezer, are instantly coated with condensed moisture. Moisture is coffee’s enemy. 3. Aroma… freezing might prevent coffee from going rancid, but it does nothing to preserve the coffee’s fragrance and aroma. The only way to perceive that is to drink coffee within two weeks of roasting. Keys to Great Coffee After you’ve purchased your roaster fresh coffee at Freshly Brewed, the next step towards a flavorful cup is all about 3 variables… water = fresh filtered but never distilled, ratio = how much coffee you use, and infusion = grind texture and length of the brew cycle. Once upon a time in America there was a certificate awarded to restaurants when they adhered to the ratio of 4 ounces of coffee per 64 ounces of water (which is how much the ubiquitous restaurant pot holds). Today fast food chains and other value restaurants use less than 3 ounces of coffee per 64 ounces of water, stretching out their coffee supply and diluting the flavor. Here are 3 Keys to Great Coffee… 1. Grind… start out with fresh, whole bean coffee and grind only what you’re going to use right away. Authentic whole bean coffee has a shelf-life of about 2 weeks from the roast date, and once the coffee is ground it starts to lose its flavor immediately. You’ve got to have a grinder if you want to brew the perfect cup. Coffee is meant to be enjoyed fresh and right after it is ground! 2. Water… use clean, filtered water right off a boil. One of the big problems with automatic drip coffee makers is that the water is almost never hot enough. The water has to be the right temperature to correctly infuse the coffee. This is integral to the brewing process. The richness and flavor of fresh roasted coffee won’t come out in the cup without the right infusion. And keep in mind that the coffee you’re drinking is 95% water. Good water is a must! 3. Ratio… use the right ratio of coffee to water. At Freshly Brewed, we use 1 oz. of freshly ground coffee for every 16 ounces of water. This is our standard coffee ratio. If you don’t have an ounce scale, this translates into approximately 2 tablespoons for every 6 ounces of water.  Reasons Roast Date is Important There are so many people and so much labor in the chain of handcrafted coffee, and it all happens before it arrives at Freshly Brewed. We are the last link in the chain, and so feel a responsibility to assure the people who come before us, that the coffee will be optimal for our customers to enjoy. That is why we are fanatics about freshness and provide roast date information for every coffee we sell. Here are 3 reasons the roast date is important. 1. Flavor… the amazing flavor inherent in authentic, single-source coffee can only be enjoyed when the coffee is fresh roasted. And we’re not talking about dark roasts, where you taste the process and not the product, or gimmicky flavored coffees like “snicker doodle,” where the coffee is sprayed with chemical flavoring. Yuck! There’s only one way to enjoy the authentic flavor of real coffee… it has to be Fresh. 2. Shelf Life… you can compare the shelf-life of coffee to bananas… about 10 days. Once roasted, coffee beans start to release the carbon dioxide that contains the precious aroma and flavor. After about 10 days it really starts to break down and lose the character that makes it great. Coffee may not look any different after 10 days, but it tastes different. 3. Responsibility… as specialty coffee merchants, we have a responsibility to sell our selection fresh, the way it’s meant to be enjoyed. Our coffees come from small farms that put great care into the cultivation of their product. They use traditional organic growing techniques, hand-pick and separate their beans, and sell their coffee at prices far above the commodity market to buyers who care about what they’re doing.             We proudly represent the end of this chain of “relationship coffee,” and we take our part seriously. We hand make our coffee and sell our beans Fresh!    

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