Brewing Methods

Do you know how your coffee is made?
There are many different ways to make that delicious brew. Generally, any brewing method will fall into one of these five categories:

Immersion: When coffee and water are mixed together and allowed to "steep" before straining out the grounds. A French Press is one of the most common immersion brew methods. Or perhaps you've heard of "cowboy coffee" where coffee and water are boiled together in a kettle over a fire (sure this works, but you may end up chewing your coffee).

Pour-Over: Coffee that sits in a filter with water being "poured over" it. Chemex is a popular pour over brewer, although it does take some technique and patience.

Vacuum: Ever seen one of those toys that sucks the fluid up into the top and lets the fluid slowly go down into the bottom? This is similar. A vacuum brewer takes the water from the bottom up into the top and steeps the coffee. When it's done steeping, the coffee trickles down into the bottom.

Hybrid: These machines are a combination of different brew methods. Common hybrids are the Clever or the Trifecta. Hybrids can offer the best of both worlds.

Batch: These large brewers are seen in coffee shops or businesses that make large volumes of coffee all at once. Chances are if you've seen one of these large metal contraptions with a server underneath the brew head catching the coffee as it rains out of the brew basket. These are also used common for home use, made by manufacturers such as Sunbeam, Mr. Coffee, and Cuisinart (to name a few) and come in 4-12 cup models.

It is important to note however, while these methods all work, not all are equal. You may wonder why the Whole Bean French Roast you purchased from your favorite coffee shop just doesn't taste the same once you make it at home. The main reason is temperature. Due to legal reasons, batch coffee makers for your home (like those mentioned above) are set to allow the water heat to 165 degrees Fahrenheit or lower. A commercial brewer, or a brewer that allows users to heat their own water can use water at the SCAA suggested brewing temperature of 195 degrees Fahrenheit to 205 degrees Fahrenheit.

The moral to this story? Traditional home coffee brewers are easy and convenient, but if you're looking for coffee shop quality brew, try out methods like the French Press or Chemex (and others like them). These will yield a cup much closer to that coffee shop taste we all love.


Resources:
SCAA: Introduction to Coffee Brewing & Extraction CP 151-152
PRIMA Beginner's Guide to Immersion Coffee Brewing
BuddyBrew Coffee French Press Driections 
Chemex Brewing Instructions
STUMPTOWN Coffee Roasters Vacuum Pot 
PRIMA Clever Coffee Dripper
Bunn at Home Trifecta 
Bunn Commercial Thermal Brewers

From Bean to Cup

Ever wonder how that cup of coffee went from a tiny seed to steaming hot happiness in your hand? Well wonder no more! We're going to follow the journey of a coffee bean from seed to cup. 

Coffee can come from many different regions, but the most predominant areas are Latin America, Southeast Asia, and Africa, near the equator. Coffee is farmed similarly to wine grapes. Great care is taken in choosing the soil and area in which the plants will mature. Once farmers have chosen the kind of seed they'll plant it generally takes four or five years from the time a coffee tree is in the ground to when it will yield any fruit. 

Once the tree has matured, its branches produce small white flowers. Six to nine months later, small green cherries appear that hold two coffee seeds. These ripen to a deep red (although some have a hue closer to orange or yellow). They can be used to plant more trees or they will go through the next steps to become your delicious coffee.

1. Harvest:  This is generally done three times per year. The first crop is usually astringent and considered unusable. The second crop has most of the developed fruit, the most valuable product. The third crop is often seen as the leftovers. Harvesting used to be done all by hand, and still is in some countries. However, this process takes a long time and some farms opt to use machinery.

2. Depulping: Coffee cherries consist of a few layers. The first layer is hard and difficult to get through. The second layer is a fleshy pulp which protects the "silverskin" layer around the two seeds. Whether farms use a hand depulper or a central depulping station the outcome is the same. The outside and flesh of the cherry is torn back to reveal the seeds inside. 

3. Fermentation: After they are shelled the seeds are placed into a large tank to ferment. This can take anywhere from four hours to three days depending on climate. When the seeds soak they're bathing in their own sugars and the leftover particles of their pulp. This is said to bring out the unique flavors of the coffee.

4. Drying: Beans are taken from their tank and laid out in the sun to dry, or dried by machines. 

***Wet processing versus Dry processing***
There are two ways to process coffee beans, the process outlined in the steps above is the technique called "wet processing". Another technique is used when seeds are allowed to dry in the sun or on the tree still encased in the cherry pulp and shell, waiting to shell the seeds until the last step. This is called "dry processing". 

After processing, seeds are sorted by hand or by machine and the good seeds are bagged and shipped out. 

Once the roastery receives the seeds they choose their roast profile. A roast profile is made up of heat and time; how long and how hot the beans will be roasted. Roast profiles range from MEDIUM (a mild tasting bean with light brown color) to FULL CITY (beans at their peak flavor with a dark brown color) to VIENNA (an oily looking, almost black bean which produces a strong, velvety taste). Once roasted, they are packaged up and made ready for you to buy. 

The next time you enjoy your favorite brew think about all the work that goes in to making sure it's taste is perfect just for you!

Resources: 

Equal Exchange CO OP

Why Drink Local?

Why is it important to drink local coffee? For that matter, why is it important to support ANY local business? The simple answer is, it promotes growth and economic stability in our town. 

A spokesperson at an organization in Texas called Homegrown says, "Dollars spent at community-based merchants create a multiplier effect in the local economy, meaning that from each dollar spent at a local independent merchant, three or more times as much typically goes back into the local economy compared to a dollar spent at chain-owned businesses." In other words, the more money spent in the community, the more money stays in the community.

Homegrown says, "It's as easy to accept themes promoted in those corporate ads as it is to overlook the values independent businesses provide us, both personally and in our communities." The attractiveness of a chain store or restaurant is usually its prices. Often they can offer services or product for cheaper. However the local business often make up for a higher price in product quality and customer service. 

In fact, as a small, local business our self, we know the impact of buying local first hand. If you were to visit the North Pole Coffee Roasting Company’s office you'd hear the phrase, "Customer Love". We throw this term around a lot when it comes to our work and expectation of what we want each and every customer's experience with North Pole Coffee Roasting Company to be. Our customers are what makes our business continue and if we don't take care of them, someone else will. We pride ourselves on things like our fresh roasted coffee beans, American made products, community support, and non-profit organizations fundraising programs. These are just a few qualities about us that we work hard at to maintain consistency and support. When people buy one of our products to enjoy, serve, or as a gift they are making a commitment to support a local business through this choice and therefore continuing the circle of support for our great community.

When we as a community support local business, we support our local economy, our town, our neighbors and friends; it's an economic eco-system of growth. When we support local we invest in our community; the place where we spend most of our time, where our children will grow up. We also preserve our town's personality. Did you know a town has a personality? Well it does! When you think of your home town or the town where you currently live, what comes to mind? Is it the mega store? The national/global chain of restaurants? Chances are it is the “mom and pop” business or the community events that makes you proud to say this is “my town"!

Sometimes a local option just isn't available. Does all this mean we can't shop at any chain stores or frequent our favorite chain restaurants? Of course not! But buying local is a commitment to make a local choice when possible and support businesses that support the foundation of the town where you live. The "buying local" goal…when possible…gives back to our community in a way that makes sense. Not only will you be putting your money where your mouth is, you’ll be putting it close to your heart…”My Hometown, USA!” 

From Your Friends at North Pole Coffee. 

Resources:

Anderson, Mac. Customer Love: Great Stories About Great Service. Simple Truths LLC. 2008.

Homegrown El Paso.

http://www.homegrownelpaso.com/Docs/5/Why-Local-Matters.html

An In Depth Look at Customer Service

Most of us enjoy going to our favorite shop to get our drink of choice. We go for both the taste and the experience. When we have that pretty little cup in our hand we know all is right with the world. So what makes us come back time and time again for this little slice of heaven? Customer Service! It’s OUR coffee shop were we get OUR favorite drink and see OUR favorite barista. The song from Cheers put it best, "You wanna go where everybody knows your name" or, at the very least, your "usual". 

Not every coffee shop we go to has this feel. In fact there are some that we would never go back to. These coffee shops generally have a low emphasis on customer service and product quality. 

The top notch shops, like our favorite coffee house, encourage four things: quality product, inviting environment & atmosphere, a friendly workplace, and efficient service. These customer service principles are all necessary to cultivate an enjoyable, delicious experience your customers will love.

How do you utilize each of these principles to their potential?

1. Product Quality - this is different for every hut. But the key here is to buy local and fresh. Whether you're shopping for coffee, milk, or fluff products cupping a sample of each choice is the best way to decide if it should go on your hut's menu.

Also, something that is often overlooked is barista knowledge. If a barista knows about the product they're selling they can promote it. When your staff can't describe what the coffee tastes like or even what the brew of the day is, there's a lack of information. Helping your customers understand what you're selling can boost your sales and increase your customer's knowledge of their favorite cup of dark roast.

2. Inviting Environment-whether you work in a hut or cafe setting the look of your shop is a strong deterrent or attraction. Is your hut an eyesore? Does your cafe need a new paint job? Customers do make judgments, consciously or not, based on what they see. Keep in mind too that baristas are the first people to make contact with the customer and should represent the company as friendly and well kept.  

3. A Friendly Workplace-this speaks to the attitude of your shop. Are your staff kind to each other? Is there friendly banter throughout the day? Baristas should be aware that the way they speak to a co-worker has an impact on how a customer perceives the cafe itself. 

4. Efficient Service-this cannot be emphasized too much. This area is often poorly tended too and many cafe owners don't realize it is costing them greatly. Being efficient involves both friendly and quick service. There is nothing more frustrating than waiting ten minutes for your drink (even if the barista has a smile on their face). The best advice here is to be as quick as possible without detracting from the quality of the beverage. 

Creating the best possible experience for each customer is the goal. Even if it means adjusting our menu a bit or remaking that complicated drink exactly to their specifications, it's worth it. 

From the team at North Pole Coffee Roasting Company.

Resources:

BGA Intro to Customer Service CP103

Almonds Have Milk?

It used to be that there was one kind of milk everyone drank with their coffee. Cow's milk. Now there are multiple choices. There are variations of cows’ milk, dairy substitutes, and gluten free choices.

Which one is best? Which is cheapest? Should you offer a few dairy alternatives? The jury is still out on these questions, but we can offer some help in making a choice.

Whether it's dairy or non-dairy, milk is the primary ingredient in most cafe specialties. The alternatives to the traditional dairy option are plentiful. Soy, Almond, Hemp, Rice, Coconut, Hazelnut, & Cashew are among the most popular. Within each of these options there are different brands to choose from.

Soy milk is the most popular alternative. It's made from soy beans and water it is completely lactose free.  Due to its widespread popularity and its general dependability soy has worked its way into most cafes and huts around the globe. It is as close to dairy milk as you can get when it comes to steam-ability.

Almond milk is the next in the standings of most popular non-dairy alternatives. It has a slight nutty taste that you won't find it soy milk, however it is recommended that it should be steamed only to 140 degrees Fahrenheit due to its delicate flavor.

Some lesser known but still viable options are coconut milk (made from the pulp of coconuts and water), hemp milk (yes it is made from the nuts of the marijuana plant, and no it does not make you high), rice milk (made from rice or rice protein, water, and sweetener), hazelnut milk (made by blending hazelnuts or hazelnut butter, sugar, and water), and cashew milk (uses cashews or cashew butter blended with water).

So how do you go about choosing the alternative or alternatives that are right for your cafe? Here are a few things to take into account: how it does it steam (burning quickly or foaming easily); how does it taste- both hot and cold (there is a difference between cold and steamed milk); and what is the mouth feel (the texture)? Lastly, any budget conscious cafe will need to ask, what is the cost and does it come in bulk?

When it comes to managing the change or addition to your menu some helpful ways to transition include getting customers to weigh in on their favorites and what they like about it or using social media (Facebook, Blogs, Email, and Twitter) or advertising to let people know you'll be serving up some new delicious options.

If you're in the market for a dairy alternative, start experimenting, you don't know what you like till you try it!

Resources:

Fresh Cup-April 2013 Issue (pg. 32)

Silk Products

Pittsburgh Post Gazette

Alpro Products

SO Products

The Barista's Challenge

For most of us in the coffee industry, whether we work in a hut or a traditional cafe, we are concerned with good bar flow. It's something that is expected and yet rarely discussed. Fresh Cup Magazine gives a few tips to help keep your customers happy, your drinks delicious, and your bar clean.

Tip 1: CHECK YOUR WAIT TIME

How long does it take for a customer to get from the back of the line to the front of the line? Most customers are perfectly fine waiting 3-5 minutes for their morning cup when they know it'll be good coffee, however, if your wait time exceeds the typical 5 min and customers are not getting a consistent taste, it may be time to check your process. Fresh Cup writer Caleb Peterson says, "it takes around 25 seconds for a shot to extract, about 15 seconds for 12 oz of milk to be steamed, and approximately 30 seconds for the coffee to be ground, dosed, and tamped." He makes the point that these are the time restraints you deal with when making a traditional latte, however, add in the time it takes to do the other parts of the process (like take an order, get the milk, wipe your bar, and take your customer’s money) and you've got about 5 minutes worth of time for one customer. While 5 minutes is not the standard, it’s certainly a practical time to shoot for.

Tip 2: PARTING WORDS

It's easy to send a customer away with just their coffee, but what really sets a place of business apart is their salutation. Are you sending your customer away with a good feeling that makes them want to come back? The easiest way to do this is for Barista's to come up with their own saying, (or for bosses to implement one) that communicates to the customer you would love to see them again. Some examples are "Thanks for coming, please come again."; "We're glad you came, see you later!"; or even just a simple, "Have a great day."

Tip 3: PUT ON A SHOW

If you have the luxury of working in a space where your customers can see what you're doing, give them something entertaining to watch while they wait. Most of us will agree that, as a customer, we'd be much more apt to forget the time spent waiting if we had something fun to distract us. If you can't show your customers how you’re making their drink, try talking to them while they wait. In the end, the customer will feel like he or she is a valued part of your business and will be more likely to return as a "regular".

Tip 4: WIPE, WIPE, WIPE

The worst thing to see in a cafe is dirty counters. Why? Because that means that your drink is more than likely going to have dirt, or espresso grounds, or something else unpleasant in it. As a Barista, it’s good to be a little “OCD” about your counter tops and their appearance. Wipe the grounds, the spills, and anything else that get's smeared on its surface. Be sure to always purge and wipe your steam wands too. It may seem silly to mention since its one of the Barista's 10 Commandments, but you'd be surprised how often a shop gets busy and that wand is left with milk caked on it.

The most important thing to remember is that whether you own the cafe or not, its cleanliness, friendliness, and overall experience in the customer's eye will reflect directly back on you. Take a look at your day to day practices and implement these four tips if you haven't already.

Resources:

Peterson, Caleb. Blending quality and speed behind the bar. Fresh Cup Magazine. August 2011. Pages: 46-50. Print

Health Benefits of a Good Brew

Drinking coffee may be healthier than you think!

Medical reports are starting to show that coffee is indeed a healthy addition to your daily routine, both for your daily well being as well as your overall life expectancy.

Most of us wouldn't classify a caffeinated drink every day with a healthy diet. However consider these facts:

The Journal of Alzheimers Disease says that drinking caffeinated coffee every day lowers the risk of having dimension later in life.

Harvard School of Public Health recently determined that women who drink coffee are less prone to depression (and let’s face it men…that’s in your best interest too).

University of Illinois’s sports medicine journal reports that drinking coffee is a great start to a workout as it opens airways, decreases pain, and increases endurance.

While there are many pros and cons to drinking coffee, it's not likely that we're going to kick the habit any time soon. Most of us are too reliant on our morning cup o' Joe. The good news? It looks like it may not be as detrimental to our health as we've been led to believe.


Resources:
Journal Of Alzheimer's Disease: Pages 89-91
Harvard School of Public Health News
University of Illinoise: International Journal of Sport Nutrition and Exercise Metabolism