A new season for Fresh Coffee Now!

As time goes on, we take for granted the gifts we have and lose the enthusiasm we once had at the goodness we’re blessed with everyday. I've been listening to the positive messages in my life and have looked at my gifts. Indeed, the darkness of routine masks the excitement we once had when things were new. It's not easy to realize what we live for every day.

When I started working with coffee, I remember how beautiful the aroma was and how to use the shiny espresso machine was a goal for me. As I continued my quest for knowledge through effort and interest, I conquered my goal, became an expert in my craft, and began to make people happy. The gift I have wasn't so I could make myself the most beautiful cappuccino, it was the knowledge I had of my craft that made me able to give people the best I could.
At some point, I got interested in roasting coffee. I took advantage of the opportunity I had to improve my knowledge and had to take gradual steps through time, bit by bit, and eventually I was able to do it myself. I had several teachers over the years and assembled a body of understanding that helped me do the best I can now. I have been blessed with the opportunity to put to work all the knowledge I've amassed and enjoy the rewards. I don't have to search out the best coffee roaster or the most skilled barista around to show the people I love what is available. I can make the work I have done available to people every day. I am thankful for that!

As the seasons change, so do our aspirations, and sometimes it seems we have to move on and start a new chapter. Our roasting company was at home in the basement of a café/restaurant for nearly two years and, with all the focus on the café, it was difficult at times to stay excited. It made me want to so something drastic to change the reality of the situation. I did my best to work through and now have the opportunity to reinvigorate my interest in coffee with a change for the better. I wouldn't want to give up my life's passion for a break from hardship.

Fresh Coffee Now has turned to a new chapter in its development, starting with our move to a more user-friendly venue. Gone are the days of huffing burlap sacks of coffee down stairs. Our commitment to quality is growing stronger daily, and with this our standards are growing also. We will be offering more organic, fair trade coffees then ever before, as well as our Jamaican coffee that stands alone in quality. Delicious standards like Guatemala Antigua, Yemen Mocha, and Indian Malabar, among others, will remain great sellers. I hope our loyal customers will spread the word among friends. Tell them how to get Fresh Coffee Now!

Joe

The Move: Part 2

As of yesterday, we are all moved in to the new spot (with the exception of computer and computer desk for the office).

Here are some shots of the uhaul on one of our trips over, us moving about 7000 pounds of coffee in, and the roaster installed in it's new home.

We're hoping to be up and roasting by Thursday night. We'll keep you posted!

Cheers,
Matt

My Brother Larry

My brother’s name is Larry Greene. Woodworking and cabinetry are his trade. He said to me one time that he was thinking of changing his name to Lorenzo Verde. Something with more flair as to augment his businesses image to attract more clients. He started going over this in a deep Spanish/Italian/muddled fake accent. “bon journo, ima Lorenzo Verde! I mova da wooda with a sharpa toola.”

I am better at making fun of the French accent. Do French people drink coffee? They must. French press. French roast. French vanilla. Café au lait. Oui oui!

I have had a few compliments on the French roast I roast. It’s an organic blend balancing heavy, robust body with even, smooth acidity. I try not to burn out all of the flavor from my coffee so I set a desired temperature which exposes oils on the beans but not so much that they become saturated and sticky with oil. I guess you could say my French roast is a full city + with a robust characteristic. Giving the impression of a dark roasted coffee with hints of carbonization but retaining the complex, taste profile of the coffee. Give it a try, and let me know what you think. I'd love to hear your feedback.

Never a Bad Monday

It’s easy to see what all the fuss is about coffee. Wouldn’t you be aroused in the morning once you smelled the caramel aroma of organic Bolivian coffee? I roast and brew coffee for a living so I get to smell it all the time.

It’s one of those beautiful things no one thinks of, but coffee never has a bad Monday. Coffee can be bad – but no matter how bad it is, it makes the most terrible days a little better.

You look at your horse standing there in the morning light, its breath pluming, the glistening frost on its back. Bluffs and plateaus loom in the distance…it could be worse. You’re out in the middle of nowhere – You have nothing but a fire, a pot of boiling water, and some fresh coffee in your Bodum. Your handy, travel French press suits you well dosed with Nicaragua Segovia fair trade.

Keeping the tradition of the wild, you toss your cushy travel chair aside and sit on the rocks…