Roasting and delivering your fresh coffee is only the first step in a fab cup of coffee. Learn how we set the stage in bean selection and roasting, then hand over the torch to you at home to store and brew the coffee to enjoy its fullest flavor potential. Read more below....

Fresh coffee! Ideally, you have your coffee 1-3 days after roasting, and will use it within 1-2 weeks time. Only buy what you need for 1-2 weeks. If you buy old coffee, you can’t expect it to knock your socks off no matter where it comes from.

At room temperature in airtight, opaque container. Yes, right on your countertop! Light, air, and moisture are coffee’s enemies. Never store your daily supplies in the refrigerator or freezer. If you’re off to a tropical vacation, and will be unable to use the coffee you have purchased in 2 weeks, immediately place the fresh portion that is unusable in an airtight container in the freezer. Once you're ready to consume it, remove the entire amount from freezer and store at room temperature as above. Never leave coffee frozen for more than one month. And yes, you can absolutely store fresh coffee in the bag! Just be sure to roll and tape the top down to keep away the coffee enemies.

Right before brewing. Only grind what you need. The minute you grind your coffee, it loses flavor. Purchasing pre-ground coffee, whether in a bag, can or pod, is not recommended. Adjust your grind for the type of coffee: Fine ground for short brew cycles (like espresso machines), medium ground for longer brew cycles (like drip machines), and more coarse for press pots (like a French press). The best type of grinder to use is a burr grinder, as it produces the most consistent and exact grind.

Using fresh, clean water. If the water you use tastes like old tires, so will your coffee. You can adjust the amount of your coffee to affect the brewed strength in your cup. The grind degree will also change taste, so experiment a little if the coffee isn’t tasting how you like. Try a little more fine, or a little more coarse. Drip: 5-6 minutes, water at 195-203, medium grind, 1-2 T coffee per 6 oz Press: 4 minutes, water at 195-203, coarser grind (adjust the brewing time to your taste), 1-2 T coffee per 6 oz Espresso: 20-30 seconds, water at 197-203, fine grind, 130 PSI produced by your machine, 1 T per 1 oz shot

While it's still hot. Ideally, you'll pour your coffee into a warmed coffee cup so that it will maintain its temperature as long as possible (now that's some coffee love!). Brewed coffee begins to lose its optimal taste moments after brewing, so only brew as much coffee as you'll be drinking. The flavors of each coffee origin change during the cooling process, so you'll notice your coffee's characteristics evolving as it becomes cooler in the cup. If you want to brew more to have that "extra" cup on a Saturday morning, the best option is to pour the extra coffee into a warmed, insulated thermos and use within the next 45 minutes.

Dancing goats? Really? Who makes this stuff up? Well, as the legend goes, an Arabian shepherd named Kaldi found his goats dancing joyously around a dark green leafed shrub with bright red cherries in the southern tip of the Arabian Peninsula, and pretty soon figured out that it was the bright red cherries on the shrub that were causing the peculiar euphoria. Kaldi decided to try the cherries himself, and learned of their powerful effect. As the story goes, the stimulating effect was then exploited by monks at a local monastery to stay awake during extended hours of prayer and distributed to other monasteries around the world. Coffee was born.

Coffee grows throughout the world on the tropics of Capricorn and Cancer at altitudes of up to about 7000 ft. Most coffee plants produce one crop per year, and the coffee “cherries” are picked 3-4 times through the season as they become ripe. One little plant will only produce 2-3 pounds of coffee per harvest. Once picked, the beans are processed using either a wet or dry process, graded, and sent to the designated location for distribution globally.

The process of roasting coffee is a short 13-17 minute event during which complex physical and chemical changes occur. Growing regions, soil conditions, elevation, milling methods, and storage conditions all affect the chemistry of the bean to be roasted. During roasting, the beans are taken through a methodical evolution that involves 2 "cracking" stages, and bean color changes from green to yellow to cinnamon to brown, and finally the desired roast degree the roaster is targeting. Heat and air are monitored and adjusted to ensure that the development of the coffee stays on track. Every origin behaves differently, so no two coffees will ever roast the same. The same bean will even taste different depending on the degree of roast, whether lighter or darker. This is what makes coffee so fun to try! The ultimate flavor you experience is a direct reflection of the roaster's style, starting with the selection of green coffees, and ending with the final roasted coffee.

•Coffee contains powerful and healthful antioxidants…move over blueberries!
•Caffeine increases mental performance, alertness and concentration levels…just think, next you’ll conquer the world!
•Reduces the risk of Parkinson's, diabetes, colon cancer, and cardiovascular disease…that just rocks.
•Decreases impotence in diabetic mice….yes, that’s the study.
•Coffee has also been shown to improve endurance performance in long-duration physical activities….see, you don’t need to do those illegal performance enhancing drugs!