The Right Roast®
The Coffee Beanery has the highest standards in the industry when it comes to providing the finest coffees in the world. We believe the real artistry in producing the perfect bean is in the right roast for each variety. Our master roaster roasts each of our coffees to the peak of its taste potential — choosing from a wide range of roasts. The result? Some of our coffees are slightly sweet. Others have a bit of snap. Still others display a complex, earthy flavor. But each one of our fine coffees has its own distinctive flavor components that are enhanced by our roasting expertise. You can see, smell and taste the difference The Right Roast® makes.
Better Taste, Better Beans
There are essentially two main species of coffee: the prized Arabica and the lower quality Robusta. Arabica trees have long been recognized for producing superior coffee beans. They grow almost exclusively at higher altitudes, and are cultivated with more care than Robusta trees. Arabica coffee “cherries” are handpicked so that only the perfectly ripe ones are processed. All Coffee Beanery varieties come from Arabica coffee trees grown on the best coffee estates and plantations around the world. These premium beans are what give our coffees their distinct and complex flavors.
Primarily gourmet retailers sell the highest grades of Arabica coffees—only 7% of the world’s Arabica crop qualifies as Specialty Coffee. Arabica beans are delicate and flavorful and sell at higher prices because of their quality and limited availability. These plants are less plentiful than the Robusta because they are often grown at higher altitudes, where weather and proper cultivation play a major role in the plant’s development. Because the Arabica tree is more susceptible to disease, frost and drought, it requires careful cultivation with just the right climatic conditions. The Coffee Beanery, Ltd. carries only high-grade Arabica beans.
Our Decaffeination Process
Most decaffeination processes use chemical solvents like methylene chloride and ethyl acetate to strip caffeine molecules from the green coffee bean. It can also strip out a lot of the flavor!
Coffee Beanery uses ONLY Swiss Water Process Decaffeinated Coffee (SWP), which uses water from the coast mountains of British Columbia to gently remove the caffeine until the coffee beans are 99.9% caffeine-free, while maintaining the bean’s distinctive origin and flavor characteristics.
How to Brew the Best
• Always start with fresh coffee beans.
• Use the correct grind for the particular brewing method used.
Type of Grind Brewing Method Looks Like
Coarse Percolator/French Press Chunky, Kosher Salt
Medium Auto/Drip Methods Coarse Sand
Fine Espresso Slightly finer than granulated sugar
Very Fine Turkish Ibrik Almost Powdery
• Use fresh, cold, filtered water. Hot water from the tap is flat and stale.
• We recommend one level tablespoon per six ounces (one cup) cold water for regular-strength coffee. Adjust slightly for individual taste preferences.
• Serve coffee immediately after brewing. With drip methods, stir the brew with a non-metallic utensil before serving. The amount of extraction tends to change over time with the drip method. By giving it a quick stir, the flavor is evenly disbursed.
• Freshly brewed gourmet coffee allowed to sit on a warmer will begin losing flavor immediately. The longer it is held, the less desirable it becomes. Brewed coffee stays fully flavorful for only 20 minutes.
• Never reheat cooled coffee or allow it to sit on a heat source-the coffee will lose its flavor quickly if the brew begins to boil.
• An air pot, such as a thermos or any other kind of vacuum container with a glass or stainless steel interior will keep freshly-brewed coffee hot longer—up to an hour. Storing coffee this way also delays the coffee from breaking down and losing its flavor. Be sure that the interior is glass or stainless steel. Other materials may hold old flavors.
Why should I use a metal or gold filter?
Paper filters are great and super convenient, but coffee purists will tell you that there is a flavor difference to be had by using metal and/or gold re-usable filters. What you lose with a paper filter is flavor oils and colloids (brewed coffee that is not fully dissolved) resulting in a slightly less-bodied cup of joe. Be green, go gold!