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Have you ever noticed that milk tastes sweeter after being steamed? This is most definitely true… you are not imagining things. Lactose, the sugar in milk, is responsible for this sweetness as well as being present in other dairy products. Unlike other sugars, such as sucrose, lactose ranks very low on the sweetness scale due to its low solubility. When milk is steamed, the increase in temperature causes the solubility of lactose to increase, which makes us perceive our beverage, like a hot latte, to be sweeter than that same latte iced.

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Coffee isn’t just for the cold weather. Keep cool and hydrated with your favorite coffees all summer without the calories of soda or beer.

Whether you’re tailgating, spending an afternoon by the pool, camping, or just lounging in the back yard, iced coffee is a great summer drink.

We asked our Roastmaster, Charlie, for his iced coffee recipes.

Toddy Cold Press Brewer

Cold Press

This classic method makes a rich concentrate that can be enjoyed straight, or mixed with water.  It can be made in any vessel that will hold coffee and water and has a lid.

  • Measure. Use a ratio of 8 ounces of water for every ounce of ground coffee.  This can be scaled up or down to make more or less brew.
  • Grind. Very coarse, like kosher salt.
  • Brew. Combine the coffee and water, cover it and leave it undisturbed for 22-24 hours.
  • Filter. Pour the brew through coffee filters to separate the grinds
  • Dilute. Start with a 1:1 ratio of concentrate to water, and adjust to taste.

Cold Press Tips: 

  • Line a colander with coffee filters and strain into a large pot.
  • Get creative. Try the concentrate with ice cream, cocktails, or cola.

 

Iced Pour Over Chemex
Photo: Oliver Strand

Iced Pour Over

This method creates a bright, fresh cup very quickly.  It can be done with a manual pour over brewer, or an auto-drip machine.  

  • Measure. Use a ratio of 16 ounces of water for every ounce of ground coffee.
  • Get the ice. Half of your drink’s volume will be ice.  For a 16 ounce beverage, add 8 ounces of ice to your decanter.
  • Grind. Slightly finer than auto-drip.
  • Brew. The amount of water should be equal to the amount of ice in the decanter.

Iced Pourover Tips: 

  • Most ice cube trays make approximately 1 ounce cubes.
  • If the coffee tastes flat, grind the coffee a bit finer.
Girl Scout Thin Mints and Panama Geisha 

Girl Scout Thin Mints and Panama Geisha 

NEW TOY!

NEW TOY!

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My roaster and I were very fortunate to visit origin last year. In El Salvador and Brazil respectively, we saw first hand where our coffee originates and what it goes through before we receive the beans in our warehouse.

Here’s a wee video documenting coffee’s journey from the nursery to your cup. Of course, it’s not the be-all and end-all of coffee processing education, but it’s a great place to start if you’ve ever been curious on where coffee comes from or how it’s processed. 

This video begins at the farm, takes you through the processing station, and gives a snapshot of what happens once we get the coffee at our roastery. 

Complete with beautiful still shots and a few video clips, we’ve complied the timeline of events that must take place before coffee can be enjoyed. 

Thanks to Alexa Hunt, our former Production Assistant, for editing this video and bringing it all together!

coffee-coffee:

Click here for more coffee!

a purrrrrfect latte! 

coffee-coffee:

Click here for more coffee!

a purrrrrfect latte! 

(via coffeenotes)

These donuts are scaaaary good! #bigcentral #bigdonuts Thanks @cafeimports

These donuts are scaaaary good! #bigcentral #bigdonuts Thanks @cafeimports

americastestkitchen:

We know you’ve seen it, maybe you’ve tried it—but how many meltdowns (and overflows) have you had? Introducing: The quick, no-fail, and incredibly foolproof Coffee Mug Molten Chocolate Cake for Two. Get the recipe, and see for yourself.

Another use for your favorite coffee mug! 

americastestkitchen:

We know you’ve seen it, maybe you’ve tried it—but how many meltdowns (and overflows) have you had? 

Introducing: The quick, no-fail, and incredibly foolproof Coffee Mug Molten Chocolate Cake for Two. 

Get the recipe, and see for yourself.

Another use for your favorite coffee mug! 

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A term often thrown around the roasting end of the specialty coffee industry is “roasting philosophy”.   In particular, it is most often heard as, “What is your roasting philosophy?” 

But what exactly does that mean?

Is it how you choose to physically approach roasting coffee, or does it refer to something more metaphysical?

If asked about my approach roasting coffee, my response is typically something along the lines of, “Don’t mess it up.”  This may sound a bit snarky, and to the people who know me well that would come as no surprise.  However, it really is just a short way of saying something that I am pretty passionate about. 

The development of my roasting philosophy began during a trip to origin.  The manager of a farm held a seed, which was soon to become a coffee tree.  He told the group that at that point the seed in his hand possessed every bit of potential it would ever have to make the best coffee it could.  From that point on quality would only leave.  It is his job to nurture the coffee as a tree, he keeps as much quality in that coffee as he possibly can.  Then when it goes to the mill, it is their responsibility to preserve the state of quality that the coffee possesses when it comes to their hands… and so on.

With that in mind, “Don’t mess it up,” took on a whole new meaning.  It encouraged me to not only acknowledge, but also respect the hard work of all of the hands that the coffee has touched.  

“Don’t mess it up,” is now just my funny way of saying, “Roast with respect.”

Vortex

Vortex