Just a day makes a huge difference!Īny grinder is better than nothing. Even someone not trained in coffee tasting can taste the difference between fresh grounds and day-old grounds in a side-by-side taste test. Leave it out for a day and you have to cut a layer off before eating it. Within minutes, you can start to see the flesh starting to turn brown. I like to compare it to cutting an apple. It’ll still be good for many months after that, it just won’t quite have as big of a *pop* of flavor you get when it’s fresh.Īs soon as you grind it and expose the particles to oxygen, it gets stale FAST. It’ll maintain that fresh flavor for a good month to month-and-a-half if stored properly. The single biggest thing you can do to improve your cup is to grind your coffee fresh each time you brew.Ĭoffee starts going stale slowly within a day after roasting.
#The coffee buzz how to
While both of these are true, both ideas also reduce the quality of your cup.įrom the day I started my business, my goal was introduce people to better coffee – to teach people how to improve their cup of coffee without the pretentiousness of becoming a coffee snob. Secondary to this is people want convenience. The idea is if people have to get another tool for their kitchen, they won’t want to buy my coffee. “You’ll lose a lot of sales!” is the most common comment.
Why not? I get a lot of grief on my roaster forums for this choice. My answer is always the same: we don’t do it. Most people are good with this, but I do get a few people ask if I’ll pre-grind. TL DR: The single biggest step you can take to improve your cup is grinding fresh!Īt our shows, we only sell whole bean coffee. Please reach out to us at with any questions. Special Blend – Sailor’s Delight: a blend of a light and a dark roast, this well balanced coffee has brightness from the light and body from the dark. “One of the best decaf’s I’ve ever tasted.” -literally every person who’s tasted it so far. Medium Roast – Peru Lima: a medium bodied coffee with a sweetness reminiscent of caramel, toffee, and/or brown sugar.ĭark Roast – Brazil Fazenda: a full-bodied coffee with strong chocolate undertones.ĭecaf – Colombia Huila Decaf: a medium-heavy-bodied coffee with notes of graham. Light Roast – Ethiopia Guji: a light-bodied coffee with a bright fruity flavor of blueberry and grape. Each will give a unique forward-flavored tasting experience. Our lineup will now be limited to five coffees: a light roast, a medium roast, a dark roast, a decaffeinated, and a special blend, which may vary seasonally. We will no longer be carrying the following coffees:Ĭolombia Huila (regular) Costa Rica Tarrazu Guatemala San Marcos Mexico Chiapas Sumatra Mandheling. Some people won’t like our announcement, but we are shaking up our options. This has led to a search for coffee beans matching those profiles – a search that has been largely successful. One of the things we’ve discovered is there are certain flavor profiles a broader group of people tend to enjoy. Share our online shop with your friends and become part of our coffee movement!Īfter being open for nearly a year, we’ve discovered quite a bit about how people drink coffee, especially how widely varied people’s palates are. We’re excited for our growth potential and look forward to introducing even more people to great coffee!
This new location also means greater reach throughout the rest of Sherburne County and into St. We will continue to serve our existing customers in Wright and Sherburne counties in the Otsego and Elk River areas. Our new location in Clear Lake, MN is at the intersection of Wright, Sherburne, and Stearns counties. We have more space to work in and our roaster is finally properly vented! Proper venting improves both the roasting process and gives better results. From our perspective, it was all worth it. We sold our prior location in November and after many building delays, we finally moved into the new place and our roastery is operational again! Thank you to all our repeat customers for your patience as we worked through all the building struggles. We’re back after nearly 6 months hiatus due to relocating.