To all Vermont coffee fans, I'll be doing 2 in-store demos this weekend and you are invited to come meet Joe and I and try some of our coffee. Saturday, we'll be at Hunger Mountain Co-Op in Montpelier from 10am through 2pm. Sunday we'll be at Shelburne Supermarket in Shelburne also from 10am through 2pm. We'd really like to start meeting more of our Vermont customers, so if you live near the area please come say hi! We are going to start giving away coffee at our demos so if you do stop by, make sure and sign up to win.
Next week we're going to start posting info about each of our coffees on the blog, and also start offering coupons online which you can use at freshcoffeenow.com! Hope to see you over the weekend...
Matt
Showing posts with label coffee beans. Show all posts
Showing posts with label coffee beans. Show all posts
Friday, February 15, 2008
Wednesday, January 16, 2008
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
Wednesday, August 22, 2007
Coffee Bag Symbols: What do they mean?
A few weeks ago, I received some nice comments thanking me for the info on Jamaican coffee, and I’ve decided to devote a series of blog posts to other frequently wondered, if not asked, questions regarding coffee, and related subjects. 
If a coffee has been certified organic, it guarantees that the coffee is grown without chemicals, which poison people and the environment. The land the coffee is grown on, in fact, must be chemical free for at least three years. To gain the right to use this logo, the land and coffee must be inspected by an independent, 3rd party company. The certifying entities have begun to include criteria regarding sustainable farming techniques, making higher and new standards for organic certification.
The next, and in my opinion most important symbol on a coffee bag is “Fair Trade Certified.”
Fair Trade is a trading partnership between coffee purchasers, and producers, which guarantees economic justice for the often impoverished producer by setting a floor price at which coffee is purchased for. The details in this social and economic partnership are complex, and I will devote my entire blog next week to try and explain it. Suffice to say for now that at FCN, we only drink Fair Trade coffee, and are trying to slowly convert our catalog over to Fair Trade as quickly as possible.
The last symbol I will go over today is “Bird Friendly” (also known as “Shade Grown.”)
Simply put, “Bird Friendly” coffee is coffee that comes from farms in Latin America that provide good, forest-like habitat for birds. Rather than being grown on land that has been cleared of all other vegetation, “Bird Friendly” coffees are planted under a canopy of trees. Because of the shaded, forest-like setting created by these canopy trees, coffee produced this way is called shade-grown. Not only are “Bird Friendly” coffees shade-grown, they are also organic.
“Bird Friendly” coffees are the only coffees on the market that are certified as shade-grown and organic by an independent third-party inspector using criteria established by the Smithsonian Migratory Bird Center of the National Zoo. These criteria are based on years of scientific research.
If you have any questions or comments please feel free to chime in. Look for my next post which will be all about Fairly Traded coffee.
Matt
One question I hear a lot while doing coffee demos in supermarkets is “what do those symbols mean on the coffee bags?” This is an easy one to answer, and might be informative for our readers!
The first and easiest to explain symbol is the “Certified Organic” symbol.
If a coffee has been certified organic, it guarantees that the coffee is grown without chemicals, which poison people and the environment. The land the coffee is grown on, in fact, must be chemical free for at least three years. To gain the right to use this logo, the land and coffee must be inspected by an independent, 3rd party company. The certifying entities have begun to include criteria regarding sustainable farming techniques, making higher and new standards for organic certification.The next, and in my opinion most important symbol on a coffee bag is “Fair Trade Certified.”
Fair Trade is a trading partnership between coffee purchasers, and producers, which guarantees economic justice for the often impoverished producer by setting a floor price at which coffee is purchased for. The details in this social and economic partnership are complex, and I will devote my entire blog next week to try and explain it. Suffice to say for now that at FCN, we only drink Fair Trade coffee, and are trying to slowly convert our catalog over to Fair Trade as quickly as possible.
The last symbol I will go over today is “Bird Friendly” (also known as “Shade Grown.”)
Simply put, “Bird Friendly” coffee is coffee that comes from farms in Latin America that provide good, forest-like habitat for birds. Rather than being grown on land that has been cleared of all other vegetation, “Bird Friendly” coffees are planted under a canopy of trees. Because of the shaded, forest-like setting created by these canopy trees, coffee produced this way is called shade-grown. Not only are “Bird Friendly” coffees shade-grown, they are also organic.“Bird Friendly” coffees are the only coffees on the market that are certified as shade-grown and organic by an independent third-party inspector using criteria established by the Smithsonian Migratory Bird Center of the National Zoo. These criteria are based on years of scientific research.
If you have any questions or comments please feel free to chime in. Look for my next post which will be all about Fairly Traded coffee.
Matt
Tuesday, July 24, 2007
The Price of Excellence, Part I
Please excuse this interruption of the usually scheduled blog: Joe has been on vacation in Alaska for a couple weeks, and while I am down here roasting beans in his place I figured I could simultaneously hijack his blog and see what happens. Shhhh! Don’t tell him, and he might not notice…
As you can imagine while selling coffee for living, I field all kinds of questions about coffee every day. If they are technical questions about roasting, making espresso or the specific qualities of any particular bean, I immediately refer the person asking to Joe. He knows a lot more about that stuff than I do! I find that when I try and quote him, much of it gets lost in translation. More and more often though, and especially lately, people want to know about Jamaican coffee. Some questions include, but are not limited to, “is it really the best coffee money can buy?”, “why do you run out so often?” and “why is it so damn expensive?” So while I’m here “borrowing” Joe’s blog, I figured I could give a brief history of Jamaican coffee, and at the same time try and answer some of everyone’s questions.
A Brief History of Jamaican Coffee
Coffee was brought to Jamaica way back in 1728, while it was a British colony. The first governor, Sir Lewis Hawes, brought this addictive little bean over to see if it would take on the newly conquered island. Suffice to say that it did! For the next 200 years, coffee grew on the island and wasn’t considered anything special, although they did import quite a bit of it and it was the favorite of the Queen of England (the current Queen, Elizabeth II, only drinks Blue Mountain coffee).
By the early 1900’s Jamaican coffee was becoming recognized as some of the best coffee you could get into your cup. They started producing more and more coffee, and at some point after World War II the sheer volume they were producing was leading to poor quality as not enough attention was being paid to the important details of growing the crops. This led to the English government forming the “Coffee Industry Board of Jamaica” in 1953.
Jamaica would shortly thereafter become independent of the UK, but adopt the Industry Board into its’ fledgling constitution. From there, the current system quickly developed. The government created five co-operatives that every farmer in the region had to sell their beans to: Moy Hall, Wallenford, Mavis Bank, Langley and Silver Hill. The board started grading the beans on their shape, size and texture, creating 4 categories for the coffees: #1, #2, #3 and triage, from highest to lowest quality. After the farmers sold the beans to the co-ops, the co-ops would then process them, barrel them and sell them.
Why “Blue Mountain?”
The coffee is called “Jamaican Blue Mountain” because it is grown in the Blue Mountain Region of Jamaica. The Blue Mountain range gets its name from its’ low lying cloud cover, which forms a mist that often makes the trees on the mountain look green. Coffee grown in the region is required by law to be grown between 2000 and 5500 feet above sea level. The mountains reach 7500 feet in height, but the area between 5501 and 7500 feet is recognized as “preserved forest” by government law. The growing conditions in the Blue Mountain range are considered ideal by coffee growers world wide. Between the rich soil, heavy rainfall and easy drainage off the sides of the mountains, this coffee is basically perfect.
Why it is so rare, and expensive?
Click here for Part II...
Cheers,
Matt
As you can imagine while selling coffee for living, I field all kinds of questions about coffee every day. If they are technical questions about roasting, making espresso or the specific qualities of any particular bean, I immediately refer the person asking to Joe. He knows a lot more about that stuff than I do! I find that when I try and quote him, much of it gets lost in translation. More and more often though, and especially lately, people want to know about Jamaican coffee. Some questions include, but are not limited to, “is it really the best coffee money can buy?”, “why do you run out so often?” and “why is it so damn expensive?” So while I’m here “borrowing” Joe’s blog, I figured I could give a brief history of Jamaican coffee, and at the same time try and answer some of everyone’s questions.
A Brief History of Jamaican Coffee
Coffee was brought to Jamaica way back in 1728, while it was a British colony. The first governor, Sir Lewis Hawes, brought this addictive little bean over to see if it would take on the newly conquered island. Suffice to say that it did! For the next 200 years, coffee grew on the island and wasn’t considered anything special, although they did import quite a bit of it and it was the favorite of the Queen of England (the current Queen, Elizabeth II, only drinks Blue Mountain coffee).
By the early 1900’s Jamaican coffee was becoming recognized as some of the best coffee you could get into your cup. They started producing more and more coffee, and at some point after World War II the sheer volume they were producing was leading to poor quality as not enough attention was being paid to the important details of growing the crops. This led to the English government forming the “Coffee Industry Board of Jamaica” in 1953.
Jamaica would shortly thereafter become independent of the UK, but adopt the Industry Board into its’ fledgling constitution. From there, the current system quickly developed. The government created five co-operatives that every farmer in the region had to sell their beans to: Moy Hall, Wallenford, Mavis Bank, Langley and Silver Hill. The board started grading the beans on their shape, size and texture, creating 4 categories for the coffees: #1, #2, #3 and triage, from highest to lowest quality. After the farmers sold the beans to the co-ops, the co-ops would then process them, barrel them and sell them.
Why “Blue Mountain?”
The coffee is called “Jamaican Blue Mountain” because it is grown in the Blue Mountain Region of Jamaica. The Blue Mountain range gets its name from its’ low lying cloud cover, which forms a mist that often makes the trees on the mountain look green. Coffee grown in the region is required by law to be grown between 2000 and 5500 feet above sea level. The mountains reach 7500 feet in height, but the area between 5501 and 7500 feet is recognized as “preserved forest” by government law. The growing conditions in the Blue Mountain range are considered ideal by coffee growers world wide. Between the rich soil, heavy rainfall and easy drainage off the sides of the mountains, this coffee is basically perfect.
Why it is so rare, and expensive?
Click here for Part II...
Cheers,
Matt
Monday, May 14, 2007
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.
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.
Thursday, March 22, 2007
Roasting Coffee
Half asleep, I stumble towards my window and push the curtain aside. The blinding glare of the morning sun wakes me abruptly from my slumber. Arriving at the café by noon, I enjoy a quick shot of espresso before gearing up for my ritualistic bagel and cream cheese—free of charge, of course. These bagels are unquestionably good, but unfortunately, I have developed a deep, habitual yearning for them. The first time I tried these things; I wasn’t impressed. They were gooey in the middle and crusty and burnt on the outside and I was dumbfounded at the size of the hole in the middle. “No bagel should have a hole that big,” I said with conviction.
A solid year has passed. Many events took place during this time, and I found myself connected to these bagels by cosmic force; as if a ray of nuclear energy grabbed hold of my lymph nodes and tugged until they—I stopped and turned to witness an alarming sight. In a large, crumply, brown, innocent paper bag they sat. I could smell them, burbling with gasses omitting an odor only these…things…could produce. A smell so inviting no mortal man in his mid-twenties (who was perhaps a little chubby) could ever resist. A matter of life or death was at stake. Only one man at this hour, in this place, on this stool, wearing these tighter-then-need-be pants, could save the world from such an unforeseeable ending... I’m fond of Montreal-style bagels: honey boiled, stone hearth-wood fired, and hand rolled. When you cut into these bagels, toast them with some maple-walnut cream cheese; it’s heaven. But enough about bagels, my real passion is coffee.
Deep in my lair below the café I stand (at will) for hours roasting coffee beans while I listen to the familiar sounds of the cafe above me. Today I'm roasting Tanzanian peaberry beans. From afar these beans might look like traditional, everyday beans, but Tanzanian peaberry beans are round like cylinders and have very distinct characteristics. Unlike other beans, they take all the nutrients for themselves—so the taste is lively and exciting. Here at FreshCoffeeNow, we have peaberry beans from different farms located all over the world, which result in coffee beans with very unique attributes. For instance, a Tanzania peaberry is winy and tart with an earthy balance while a peaberry from Sulawesi might be more syrupy or woodier, but still sharp and snappy.
Comparing just these two slightly different beans, you can guess how diverse bean varieties are worldwide. Remember this on your next trip to buy coffee, and be bold enough to try some different blends because each one produces a different aroma, taste, and emotion.
Love always,
Joe
A solid year has passed. Many events took place during this time, and I found myself connected to these bagels by cosmic force; as if a ray of nuclear energy grabbed hold of my lymph nodes and tugged until they—I stopped and turned to witness an alarming sight. In a large, crumply, brown, innocent paper bag they sat. I could smell them, burbling with gasses omitting an odor only these…things…could produce. A smell so inviting no mortal man in his mid-twenties (who was perhaps a little chubby) could ever resist. A matter of life or death was at stake. Only one man at this hour, in this place, on this stool, wearing these tighter-then-need-be pants, could save the world from such an unforeseeable ending... I’m fond of Montreal-style bagels: honey boiled, stone hearth-wood fired, and hand rolled. When you cut into these bagels, toast them with some maple-walnut cream cheese; it’s heaven. But enough about bagels, my real passion is coffee. 
Comparing just these two slightly different beans, you can guess how diverse bean varieties are worldwide. Remember this on your next trip to buy coffee, and be bold enough to try some different blends because each one produces a different aroma, taste, and emotion.
Love always,
Joe
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