This post is part 2 to a series of blog entries to ensur you have an awesome cup of coffee. If you have been on the website for 2 seconds or talked with me in person, you know BeanFruit Coffee is a fresh roasted coffee fanatic. Why is that you ask?? It is absolutely critical that your coffee is fresh when you buy it. Fresh roasted coffee has a very short shelf life in terms of full flavor. That is why we roast enough coffee to sell within 2 weeks of it being roasted. Within in those 2 weeks, the coffee retains the majority of its aroma and flavor. I am speaking in terms of whole bean coffee. Once coffee is grinded, it tends to stale about 15 minutes after being ground. To get a superb cup of coffee, it is imperative that you grind your coffee right before being brewed.
Please refer to the pictures above. The coffee on the left is about 48 hours old. This coffee is really fresh. The flavors and aromas that make that coffee really good are still intact. The coffee on the right is about 2 months old. Visually it is very oily and the beans are sticky in feel. If you buy whole bean coffee from the store and it is covered in oil, don't walk run. It is not fresh. That oil on the surface goes rancid pretty fast and creates a sour, funky smell. Personally, it reminds me of diesel. I don't know about you, but I don't like petroleum in my cup of coffee. Believe it or not, majority of the coffee that is on the shelves at your local grocery store is a lot older than 2 months. In reality, 2 months is pretty young for store bought coffee. I would like to make a disclaimer though, decaf coffee ages faster due to the de-caffeination process. The cellular structure is broken down during the process, so the oils essentially rise to the surface much faster. I recommend looking for the roast date even closer when buying decaf.
Can I give you another piece of advice? IGNORE EXPIRATION DATES, LOOK FOR ROAST DATES. Most coffee companies don't put their roast date on their packaging. Did you know that 90% of the coffee sold in your local grocery store is stale?? Most manufacturers set the expiration date on their coffee packaging 9-12 months after roast date. So if you pick a bag of coffee and it has an expiration date of 01/11, there is a good chance it was roasted 04/10 or early as 01/10. That coffee is dead as a door knob as my mother would say. NEVER BUY COFFEE FROM THE FINAL MARKDOWN AISLE. It is absolutely dead. I don't care if it is a nickel for 5lbs, keep your hard earned nickel and apply it to a bag of fresh roasted coffee. Buy fresh roasted coffee, your nose and your tongue can tell the difference. Stay tuned, you are on your way to the perfect cup. Be blessed.
In this series of blog entries, I am going to cover what it takes to enjoy a great cup of coffee. A superb cup of coffee is a summary of processes that have taken place to create the perfect cup of joe we all enjoy. From harvesting, transportation, and roasting all the way down to brewing, these processes are all critical. We are going to explore what it takes to make your coffee great.
First things first, we are going to start with the base of a great cup of coffee: green beans. The raw un-roasted coffee is critical to your cup. Coffee is grown in about 80 countries, mainly in the tropical regions of the world. All coffee is not the same and that includes coffee in its green form. Many factors can affect taste. One major factor is defects. Defects usually determine whether a good coffee is considered great or below average. Harvest selection and sorting is crucial. Please see below:
This is an image of commercial grade coffee. This is the grade of coffee you would usually see in canned supermarket coffee. Actually, this is probably some of the best commercial grade you will ever see. You see, most of the cheap coffee that is bought by the supermarket coffee roasters is in even worse condition. They usually buy green coffee that contain the defects like you see to right, but on top of that it is sometimes up to 5 to 10 years old!! You see those black dead beans? Those little land minds ruin an entire batch of specialty grade coffee. They impart some of the worst sour, bitter flavors into a cup of coffee. As you can see this small sample is loaded with them. That age and those defects contribute to the major "yuck" taste found in commercial grade coffee. Is it cheaper? Yes. Does it taste bad? Yes.
The photo you see to your left is a sample of the coffee we use at BeanFruit Coffee Company. As a matter of fact, this was a sample taken from our Brazil Daterra Farms: Bruzzi coffee. This is called specialty grade coffee. Most if not all of the defects have been removed prior to being offered for sale. The coffee cherries were picked and sorted selectively. As you can see, the coffee looks uniform. On top of the defects being removed, this coffee was tasted multiple times to see if it has the quality to make the grade of specialty coffee. This is the top 2% of the coffee produced in the entire world. It makes all the difference in your cup. Does it cost a bit more? Yes. Is it delicious? Absolutely.
Think of it this way. If you were making an apple pie for your friend, would make it with apples compared to Sample A or Sample B? Of course you would select the apples that were comparative to Sample B. That's because you know your inputs will definitely have an effect on your output. You want the best you can get. Treat your coffee the same way. Be blessed.
An awesome customer of mine wanted to get her best friend a good gift for Christmas. She loved our coffee and decided to get her friend a bag of BeanFruit coffee to try. Her friend usually drank Maxwell House brand coffee every morning. She gave her a bag of our Costa Rican, she tried it and absolutely loved it. She loved it so much that she decided to put it up in the cabinet and "save" it for special occasions. Believe me, I feel honored that she loved the coffee and thanks for the compliment, but don't save the coffee. You know why? Let me explain.
When coffee is fresh roasted, it releases CO2 gases. When the coffee has aged (about 4 weeks), the gases are almost minimum. The gases escaping from the bean isn't the issue, its the flavors and aromas that leave with the gas that is the problem. In other words, the way that fresh roasted coffee she tasted on today, will not taste the same in 2 or 3 weeks. If the coffee is ground, this accelerates the aging process. Also, coffee is very porous and absorbent. So if she places her coffee next to her dried herbs and spices in the cabinet, it is a good chance her coffee could end up taste like rosemary for example.
Canned coffee from the grocery store is usually old when purchased. On average, coffee purchased from your local grocery store is about 3 months old. Even the most sophisticated packaging cannot stop the aging process.
Please see image below. I took 2 equally size samples of coffee and put both samples into a Melitta. I poured equal amounts of hot water from a kettle onto both samples. On the left, is our coffee that was roasted 2 days ago and on the right is a canned coffee I purchased from a local grocery. As you can see, the coffee on the left is very fresh by the amount of foam or bloat that is on top. That "bloom" as some call it, is caused by the gas that is still trapped in the coffee. The sample on the right has no bloom and is flat because its age. The bulk of the flavor and aroma is already gone on the. The opposite is true on the left and so those flavors and aromas will end up in the brewed cup of coffee.
This why I reccomend drinking that fresh roasted coffee when it is first purchased. It just dies. I wish I could say BeanFruit's coffee won't ever get to that point, but it eventually does if it isn't consumed soon enough. That's why roast it and sell it witihin 2 weeks of roast date. That makes sure the customer gets the full enjoyment of the coffee. Its a beautiful thing. What does your coffee look like? Give it the test and see. Be blessed.
BeanFruit Coffee Company is proud to announce its addition of micro-lot coffees. Your next question is going to be, "what is a micro-lot coffee?" Let's say for instance you had a peach orchard. In most areas of the orchard, you produce generally good fruit. However, in one area of your orchard there is this one spot where the peaches are exceptionally good. The trees in this one little area of your orchard produces more plump and sweeter fruit than the majority of your orchard. Usually, all of the fruit from the entire orchard is mixed and sold together. Well, with a micro-lot you seperate these exceptional fruit from the entire lot and sell them seperately. Thus creating a "micro-lot" of very sweet peaches. Imagine this same principal being applied to coffee.
BeanFruit Coffee Co now has access to some of these exceptional micro-lot coffees. These very limited, very exceptional coffees. They are only available for a very short time. Due to their availability, we can sometimes only offer 15-20 (12oz) bags of these exceptional coffees. Once they are gone, they are gone forever.
So, stay on the look out and keep your ears to the ground. We will make an announcement each time we are able to get our hands on these little gems. These are some fantastic coffees tha you definitely don't want to miss. Be blessed.
This is my first time writing a post about a restaurant. However, this is not just another place to sit down and eat, it is an absolute food experience. This place I am talking about is Ro' Chez. They are located in Ridgeland on Jackson Street next to the new shopping centers (www.rochezdining.com
) . My wife and I wanted to try a new place to eat and heard about this place from the Farmer's Market.
When we arrived, we were greeted by chef James Roache' who is also the owner. We were sat in the foyer and we had an opportunity to share a few laughs. The interior has a nice rustic feel that is definitely inspired by New Orleans. Next, we entered in the dining room where we were given an overview of the of our menu. Five courses all selected and prepared by the chef. Most of the time when I go to a restaurant, I usually end up liking one item and kinda skipping over everything else. Not this time. One dish after another I would taste and they were all awesome. From the smoked duck gumbo to the BBQ prawns over grits, they all sent my palate into a frenzy and I loved it. Did I mention everything was prepared over a wood burning stove? When was the last time you heard that?
There a few things about this place that I like and want to highlight. The atmosphere: It is a very nice place to have a special dinner, but you can leave the 10pcs suit at home. It was very laid back and I loved it. The food: What can I say but delicious. Very unique dishes that had my mouth watering for the next course. Also, he uses fresh ingredients and gets them from local sources. So you get a taste of what's in season and is locally grown. The experience: Just awesome, great service. Two hours totally about you. Elegant, but fun place to enjoy a great dinner.
Overall, the chef has a passion for great food that will inspire you and it shows up in the meal. It is like no other place around here. It's like one of those gems hidden in the mist of the metro area. Their slogan is: Ro' Chez: more than a restaurant, a fine dining experience. I couldn't agree more. Be blessed.
I am not certain about this, but I feel that as coffee drinkers, we sometimes are under the impression that we must select one type of coffee to drink all the time. I don't personally have an exclusive coffee that I must have. Instead, I have an assortment I like to enjoy. In the morning, I tend to go for coffees that have a higher acidity like a good high grown central american or african. In the afternoon, I prefer darker roast coffees with a good body.
I think the "pick one" mentality originated from the canned grocery store competition that started in the past. I remember you were either a Folgers drinker or a Maxwell House drinker. Unless you were trying to impress your guests and you would brew some Community Coffee. Sure there is nothing wrong with picking a favorite, but don't feel committed to just one type of coffee. Keep your self open to enjoy new coffees. There is more than one great coffee out there for you. Not only do you get to expand your selection, put you give your palate a chance to experience different tastes.
You ever dated someone who only ate hamburgers all time? You say "I am in the mood for Italian", response "I want a whopper." "Ooh I heard there was a new sushi place in town," response "I want a Big Mac." It gets old quick doesn't it? Treat your coffee the same way, you and your tongue will be happier. Be blessed.
I was in a super market today doing a little bit of shopping. Usually when I go to the grocery store, I make a stop by coffee aisle. I don't buy from there, but I occasionally like to stop and see what's new or read the packaging. I saw a popular canned coffee company's label, whose name I am not going say, advertise that you could make 90 (6oz) cups of coffee from a 10.3oz package of coffee. This really caught my eye. I read the label further and saw what they recommended for brewing: 1 tablespoon of coffee per 6oz of water. I couldn't believe what I just read.
The standard to prepare a great cup of coffee is 2 tablespoons of ground coffee (preferably BeanFruit coffee :-) per 6oz of water. That's the reason a general coffee scoop is equal to 2 tablespoons (one flat scoop per 6oz cup). Otherwise, the coffee is under-extracted which results into a weaker and bitterer cup. I don't know about you, but when I buy cola, I want the full taste of a cola. I don't pour half of the soft drink out, refill it with water so that I can have two watered-down colas. Your coffee should be treated the same. You usually end up drinking two watered-down cups of coffee to be satisfied anyway. Make it excellent and you will only need one. I am firm believer of quality over quantity.
I think the manufacturer is trying to separate themselves from other coffees on the shelf by claiming to be a value coffee. That's fine and dandy, but not at the sake of a proper cup of coffee. If you feel the standard is a little strong, I recommend this method: Brew your coffee using the proper coffee-to-water ratio mentioned above. After it is brewed, add a little hot water to your finished cup to make a quality cup of coffee that is less intense. Brew it correctly and I can guarantee it will taste better. Be blessed.
I am not sure if everyone is familiar with Toms shoes, so let me give you a small overview. There is a really popular shoe that took off this year. They come in a variety of colors and styles. They aren't for running, hiking or anything like that, but are perfect for hanging out with friends. What I like most about these shoes is the benefit that they bring outside of the purchase. Each time a pair of Toms is sold, a pair is given to a child in need. When I heard about their "one for one" mission statement, it blew me away. An opportunity came for me this weekend to buy a new pair of shoes and I finally picked up a pair of my very own Toms. I love them. I broke them in the first day I got them and I put them on every opportunity I get. What do I like to do in my Tom's? I like to drink coffee in them and hang out while wearing them of course. But, I absolutely love to roast coffee in them. They give me great balance and provide the perfect amount of cushion. When I roast with them on, it reminds me of what drives BeanFruit Coffee: making a difference in our community and the world. It feels awesome though know that my footwear selection is going to be blessing for a person somewhere else in the world. It amazes me what God can do with a little bit of canvas, rubber and inspiration. So the next time you think picking up new shoes, think about Tom's. My next pair is definitely going to be burlap. Be blessed.
BeanFruit Coffee Co. recently attained certification to offer Bird Friendly coffee(s); we are excited to be adding these coffees to our line up soon. This certification is issued by the Smithsonian Migratory Bird Center. We are Mississippi's first and currently only existing Bird Friendly coffee roaster. You may ask what “Bird Friendly” coffee is and what does that mean to you?
There has been a constant decline of the population of migratory birds. This includes some birds of prey and song birds. Do you remember the statement "The birds fly south for the winter?" Well, they still do and that is where the problems lie. You see due to the popularity and industrialization of coffee, huge plantations of coffee began to emerge in countries like Costa Rica, Guatemala, Brazil to name a few. Because farmers found farm land more profitable, they began to remove acres and acres of tropical forest to grow more coffee. When my little birdies would migrate down south for the winter as usual, they would be homeless because the tree they might have been in previous years would be gone. This is a serious issue. As you might know, when the natural habitat of a species declines, so does the species too. One the other side you've got a farmer who owns a business and is trying to feed his family.
To help both, the Smithsonian National Zoological Park developed the Bird Friendly certification system. This program allows an eligible farm to gain certification if the farm meets the criteria of the program which includes:
Growing "shade grown" coffee
Eliminating chemical pesticides
Reducing soil erosion by employing agronomic techniques
Guaranteeing fair and stable prices for coffee producers
This method helps the farmer set himself apart from a typical coffee producer increasing his goods value therefore allowing him to get a better price for his coffee. The farmer is now encouraged to plant more trees. Bio-diversity begins to repair the natural cycle of the migratory birds that visits the farm each year. A bird like our beloved Baltimore Oriole has a place to stay during the winter. It's a win-win for both parties.
In conclusion, I am excited to be adding this coffee to our line-up. We plan to add a Bird Friendly coffee upon the arrival of this year’s current crop, so stay tuned. The choice to add Bird Friendly coffees originally stem from a personal admiration for birds themselves. I think they are absolutely beautiful creatures and I could not have imagined my childhood without them. Join BeanFruit Coffee in contributing to future of the birdies so our children can enjoy them as well. Be blessed.
I was talking with a friend a mine and we were discussing coffee. I asked what type of coffee he liked and his reply was "I like my coffee strong, that's why I like it dark roast." After explaining to him about coffee strength, I felt it neccessary to create a post about this subject. The truth is, the darker the roast, the weaker the coffee. Let me explain. Coffee naturally contains caffiene. When coffee is roasted, a chemical process happens. Oils and other materials that are in the coffee bean break-down and are lost throughout the roast as sugars inside of the bean begin to carmelize. Which means longer the roast, the darker the beans get which in turn lowers the amount of caffiene inside of the bean. Lighter roast coffees retain more oils and caffiene when the roast is complete. The strength mis-conception is the more pugent (charred) odor and taste that is associated with very dark roasted coffee. I'm not sure if you have ever burned dinner one afternoon and thrown it in the trash, but it can light up your home with a strong odor pretty good. Same principle applies with coffee. So, the next time you need a little vitality and vigor to start the day off with, be sure to make it a light to medium roast cup of coffee. You'll be glad you did. Be blessed.