Wednesday, March 19, 2014

10 Best Coffee Houses across the USA 2014

It takes more than beans to serve a great cup of coffee. The country's best coffeehouses also specialize in hospitality, says David Heilbrunn, who runs Coffee Fest, a trade show that promotes specialty coffee: "They know their customers. You feel like family when you walk in the door." He works with industry expert Chris Deferio on an annual competition to find the country's top coffeehouses. They share some of their favorite spots with Larry Bleiberg for USA TODAY 2014.

Mudhouse Coffee
Charlottesville, Va.
It's not surprising to find a busy shop in a university town, but it's much rarer to find good coffee, Deferio says. "Mudhouse has both. It has the local art and the quintessential coffeehouse feel — and they have amazing coffee." 434-984-6833;

Slate Coffee Bar
Heilbrunn says this spot in Starbucks' hometown is unlike any other coffee shop he has visited. The staff avoids flavored syrups and complicated preparations, instead emphasizing the taste of the coffee. Although it started in an Airstream trailer, the company now has a brick-and-mortar location in the Ballard neighborhood and uses glassware, creating an atmosphere that's almost like wine service. "It's really done in a different way and really done well." 206-240-7174;

Heart Coffee Roasters
Portland, Ore.
In a java-crazed town like Portland, you can find great coffee shops on almost every corner. But Heart makes the cut because of its devotion to the product, which is roasted in-house. "They're very professional. Their shop is very sleek and clean, and they take their coffee very seriously," Deferio says. "Their approach to coffee is very pure." 503-206-6602;

Peregrine Espresso
Washington, D.C.
Coffee choices can be overwhelming, but this tiny chain keeps things uncomplicated and laid-back. "They have a simple menu done very well by humble craftsmen," Deferio says. "D.C. is a city where humility is not a very common property, and I think their customers appreciate it." 202-629-4381;

JP's Coffee
Holland, Mich.
Over the course of more than 20 years, this shop has become an integral part of this small town. Though the staff is young, it understands hospitality, Deferio says, and the owner emphasizes making sure the baristas are educated about their coffee. "There's no espresso machine that makes you the best coffee shop," he says. "Not only do they care for their customers, but they really care for each other, and it shows when you walk in there." 616-396-5465;

Klatch Coffee
Rancho Cucamonga, Calif.
The two-time winner of the United States Barista Competition, Heather Perry works and now trains staff at this roaster, which is owned by her family. "It's big-time, and they're very proud of it," Heilbrunn says. And not only are the drinks well-prepared, but "they source and roast some of the best coffee on the planet." 909-944-5282;

Palace Coffee Co.
Canyon, Texas
Good coffee can now be found all over the country. Although just 3 years old, this town square shop on the West Texas plains already has made a name for itself. "They've mixed the feel of small-town America with the more contemporary style of big-city coffeehouse," Heilbrunn says. "Their mission is to be kind and serve great coffee." 806-476-0111;

Given Chicago's winters, a successful coffee shop must have a warm, welcoming atmosphere. But this spot takes it to another level, Deferio says. "It's an energetic warm hospitality, a unique vibe of their passion for their customers and for the coffee and for their shop." 773-904-8177;

Dog River Coffee
Hood River, Ore.
This decade-old shop stands out for its staff's knowledge, speed and friendliness to regulars and newcomers alike. "It's a great place in a cool town, and the service is awesome," Heilbrunn says. "This could very well be America's best coffee shop." 541-386-4502;

Muggswigz Coffee & Tea Co.
Canton, Ohio
This decade-old shop keeps up with the latest coffee trends. "They're very community focused and they want to do high-quality coffee in a place where you wouldn't expect to find it," Deferio says. "It's one of those eclectic shops with chalk boards and lots of different flavors, run by high-energy young people." 330-452-6336;

Tuesday, March 18, 2014

15 things you should know about Caffeine

15 Things Your Should Know about Caffeine

US roaster is helping make Cameroon coffee beans magic

BRATTLEBORO, Vt. — Mocha Joe’s roasting company founder Pierre Capy was not impressed the first time he tried a cup of coffee made with beans grown in Cameroon.
Capy has run his Main Street roasting facility in Brattleboro since 1994. He has traveled around the United States, and the world, educating others about what it takes to produce the highest grade of coffee. So when he tried that cup of Cameroon-grown coffee in 2008, he did not taste a coffee bean that could take its place with some of the best in the world.
But what Capy did taste that day was potential, and he has been working ever since to strengthen the specialty coffee market in Cameroon — and trying to convince the rest of the gourmet coffee community that the country should be able to produce excellent coffee.
Now Mocha Joe’s has started an online fund-raising effort to raise money for an expanding organic certification program in Cameroon. The money will also be used to register farmers in local credit unions and start a revolving loan fund to give coffee farmers access to capital.
“The challenge for me, from the start, was to try to create something from nothing,” he said. “Cameroon has the soil, it has the elevation, it has a rain and dry season and I thought we could produce incredible coffee there.”
Capy’s improbable introduction to Cameroon, a West African country that is mostly known for growing bulk, low-grade coffee beans for the European market, came when he hired Hamidou Yaya, then a student from the School for International Training in Brattleboro.
Yaya showed Capy some coffee that was grown in his homeland.
Capy looked through the bag of Cameroon coffee and the beans were dirty and unsorted. But among the ungraded beans Capy found large, well-formed beans that he thought could hold up to some of the best coffee in the world.
He had some coffee sent over and Capy pulled out the best beans and paid careful attention to the roasting process
“The coffee had a syrupy, caramel flavor. It was very good. You could compare it to Kona or Jamaican varietals, ” said Capy. “Cameroon had a clean slate. No one was importing Cameroon coffee to America, and I knew that if we could differentiate the beans and create a market we could sell some over here.”
In March 2009, Mocha Joe’s Roasting Company partnered with the Farmer’s Cooperative Initiative, a group of U.S. roasters and investors working with 31 farming families in the northwest of Cameroon. The collaborative imported the first container of specialty-grade Cameroon coffee to the U.S.
Later that year, Capy and another Mocha Joe’s employee traveled to Cameroon to oversee the harvest and sorting processes. Prior to the visit most of the coffee was dried and shipped for the commercial market. There was no awareness of growing and sorting specialty coffee, which Capy knew would bring a much higher price to the farmers. It took a while to convince area residents that sorting was an important part of the coffee growing process, and after a number of failed experiments Capy helped set up a communal sorting facility. It was the first step in improving the grade of coffee being shipped out of Cameroon.
In 2011 he spent another four months in the region with his wife and two children during the growing and harvest season. They lived in the village of Fongo Tongo with coffee farmers and, while there that year, Capy hired Philip Younyi, a local agronomist, to be his director of operations.
The quality of Cameroon coffee continued to improve, and Capy introduced it to other small roasters around New England. In 2012, Capy started working in the village of Oku, where farmers use traditional growing techniques that are close to international organic growing standards. Capy knew that if the farmers could get their USDA organic certification, their coffee would bring an even better price.
The certification is very expensive and Capy helped some of the farmers with no- and low-interest loans to go through the certification process. The following year 54 family farmers in Cameroon obtained their organic certification, and Mocha Joe’s imported the very first shipment of certified organic coffee from Cameroon.
Capy said the Cameroon project is now at a pivotal point. Working with other roasters this year, Mocha Joe’s and the other companies will import three tons of organic coffee and 16 tons of specialty coffee from Cameroon.
“Originally we were primarily focused on improving the quality of the coffee harvested, but as our familiarity with the coffee and our connection with the community have deepened, our goals for the project have expanded,” Capy said. “For the past two-and-a-half years we have been working on getting organic certification, and with the success of this pilot project we are ready to expand the project into a larger program.”
Mocha Joe’s is now trying to raise $5,500 to support the Cameroon coffee project. The contributions will be used to enroll farmers in a local credit union which allows them to borrow money at a low interest rate of 1.5 percent, instead of the up to 200 percent that local non-regulated money lenders charge.
Capy also said the funding would bring more farmers into the organic certification process, and would help ensure that organic coffee growing in Cameroon remains stable, even if Mocha Joe’s pulls out of the growing, sorting and certification processes. Capy said about 75 more farms need to get their organic certification to keep the project moving forward.
“We’re just a small Vermont business and this has only worked because we’ve done things step by step,” Capy said. “No bank will lend us money for this. We are trying to get more people interested in coffee from Cameroon, and have enough farmers growing quality coffee so that it is sustainable on its own. We’re really proud of how far we’ve come and we’re excited to see where we can take it.”
Original Articular

Sunday, March 16, 2014

How to Roast Coffee with Definitions

Roasting coffee transforms the chemical and physical properties of green coffee beans into roasted coffee products. The roasting process is what produces the characteristic flavor of coffee by causing the green coffee beans to expand and to change in color, taste, smell, and density. Unroasted beans contain similar acids,protein, and caffeine as those that have been roasted, but lack the taste. Heat must be applied for the Maillard and other chemical reactions to occur. As green coffee is more stable than roasted, the roasting process tends to take place close to where it will be consumed. This reduces the time that roasted coffee spends in distribution, giving it a longer shelf life. The vast majority of coffee is roasted commercially on a large scale, but some coffee drinkers roast coffee at homein order to have more control over the freshness and flavor profile of the beans.

Process The coffee roasting process follows coffee processing and precedes coffee brewing. It consists essentially of sorting, roasting, cooling, and packaging but can also include grinding in larger scale roasting houses. In larger operations, bags of green coffee beans are hand or machine-opened, dumped into a hopper, and screened to remove debris. The green beans are then weighed and transferred by belt or pneumatic conveyor to storage hoppers. From the storage hoppers, the green beans are conveyed to the roaster. Initially, the process is endothermic (absorbing heat), but at around 175 °C (347 °F) it becomes exothermic (giving off heat).[1] For the roaster, this means that the beans are heating themselves and an adjustment of the roaster's heat source might be required. At the end of the roasting cycle, the roasted beans are dumped from the roasting chamber and cooled with forced air.

Equipment The most common roasting machines are of two basic types: drum and hot-air, although there are others including packed bed, tangential and centrifugal roasters. Roasters can operate in either batch or continuous modes. Home roasters are available but less common, and tend to be expensive and time consuming. Drum machines consist of horizontal rotating drums that tumble the green coffee beans in a heated environment. The heat source can be supplied by natural gas,liquefied petroleum gas (LPG), electricity, or even wood. The most common employ indirectly heated drums where the heat source is under the drum. Direct-fired roasters are roasters in which a flame contacts the beans inside the drum; very few of these machines are still in operation. Hot-air roasters force heated air through a screen or perforated plate under the coffee beans with sufficient force to lift the beans. Heat is transferred to the beans as they tumble and circulate within this fluidized bed.

Degree of roasting Coffee roasters use names for the various degrees of roast, such as City Roast and French Roast, for the internal bean temperatures found during roasting. Roastmasters often prefer to follow a "recipe" or "roast profile" to highlight certain flavor characteristics. Any number of factors may help a person determine the best profile to use, such as the coffee's origin, variety, processing method, or desired flavor characteristics. A roast profile can be presented as a graph showing time on one axis and temperature on the other, which can be recorded manually or using computer software and data loggers linked to temperature probes inside various parts of the roaster.

Determining degree of roasting The most popular, but probably the least accurate, method of determining the degree of roast is to judge the bean's color by eye (the exception to this is using a colorimeter to measure the ground coffee reflectance under infrared light and comparing it to standards such as the Agtron scale). As the beans absorb heat, the color shifts to yellow and then to increasingly darker shades of brown. During the later stages of roasting, oils appear on the surface of the bean. The roast will continue to darken until it is removed from the heat source. Beans will also darken as they age, making color alone a poor roast determinant. Most roasters use a combination of bean mass temperature, smell, color, and sound to monitor the roasting process.Sound is a good indicator of bean temperature during roasting. There are two temperature thresholds called "cracks" that roasters listen for. At about 200–202 °C (392–396 °F), beans will emit a cracking sound much like popcorn does when it pops, only much quieter. This point is called "first crack," marking the beginning of light roasts. When the beans are at about 224–226 °C (435–439 °F), they emit a "second crack." During first and second "crack" pressure inside the bean has increased to the point where the structure of the bean fractures, rapidly releasing gases, thus an audible sound is emitted.

Degree of roast pictorial These images depict samples taken from the same batch of a typical Brazilian green coffee at various bean temperatures with their subjective roast names and descriptions

22 °C (72 °F) Green Beans
Green coffee beans as they arrive at the dock. They can be stored for up to two years.

165 °C (329 °F) Drying Phase
During the drying phase the beans are undergoing an endothermic process until their moisture content is evaporated, signifying first crack.

196 °C (385 °F) Cinnamon Roast
A very light roast level, immediately at first crack. Light brown, toasted grain flavors with sharp acidity, almost tea-like in character.

205 °C (401 °F) New England Roast

Moderate light brown, but still mottled in appearance. A preferred roast for some specialty roasters, highlights origin characteristics as well as complex acidity.

210 °C (410 °F) American Roast
Medium light brown, developed during first crack. Origin character is still completely preserved.

219 °C (426 °F) City Roast
Medium brown, common for most specialty coffee. Good for tasting the varietal character of a bean, although roast character is noticeable

225 °C (437 °F) Full City Roast
Medium dark brown with occasional oil sheen, roast character is fairly prominent. At the beginning of second crack.

230 °C (446 °F) Vienna Roast
Moderate dark brown with light surface oil, more bittersweet, caramel-y flavor, acidity muted. In the middle of second crack. Origin characteristics become nearly eclipsed by roast at this level.

240 °C (464 °F) French Roast
Dark brown, shiny with oil, burnt undertones, acidity diminished. At the end of second crack. Roast character is dominant at this level. Little, if any, of the inherent flavors of the coffee remain.

245 °C (473 °F) Italian Roast
Very dark brown and shiny, burnt tones become more distinct, acidity almost gone, thin body.

250 °C (482 °F) Spanish Roast
Extremely dark brown, nearly black and very shiny, charcoal and tar tones dominate, flat, with thin body.

Caffeine content by roast level Caffeine content varies by roast level. Caffeine diminishes with increased roasting level: light roast, 1.37%; medium roast, 1.31%; and dark roast, 1.31%.[7] However, this does not remain constant in coffee brewed from different grinds and brewing methods. Because the density of coffee changes as it is roasted, different roast levels will contain respectively different caffeine levels when measured by volume or mass, though the bean will still have the same caffeine.

Roast flavors At lighter roasts, the bean will exhibit more of its "origin flavor"; the flavors created in the bean by its variety, the soil, altitude, and weather conditions in the location where it was grown. As the beans darken to a deep brown, the origin flavors of the bean are eclipsed by the flavors created by the roasting process itself. At darker roasts, the "roast flavor" is so dominant that it can be difficult to distinguish the origin of the beans used in the roast.Below, roast levels and their respective flavors are described. These are qualitative descriptions, and thus subjective. As a rule of thumb, the "shinier" the bean is, the more dominant the roasting flavors are.
Common Roast Names
Cinnamon, American, Half City, New England
After several minutes the beans “pop” or "crack" and visibly expand in size. This stage is called first crack.
Lighter-bodied, higher acidity, no obvious roast flavor. This level of roast is ideal for tasting the full origin character of the coffee.
City, City+, Full City
After being developed through first crack, the coffee reaches these roast levels.
Sugars have been further caramelized, and acidity has been muted. This results in coffee with higher body, but some roast flavor imposed.
Full City+, Viennese, French, Italian
After a few more minutes the beans begin popping again, and oils rise to the surface. This is called second crack.
Shiny. The level of oil correlates to how far the coffee is taken past second crack.
Bittersweet flavors are prominent, aromas and flavors of roast become clearly evident. Little, if any, origin character remains.

Home roasting Home roasting is the process of roasting small batches of green coffee beans for personal consumption. Even after the turn of the 20th century, it was more common for at-home coffee drinkers to roast their coffee in their residence than it was to buy pre-roasted coffee. Later, home roasting faded in popularity with the rise of the commercial coffee roasting companies. In recent years home roasting of coffee has seen a revival. In some cases there is an economic advantage, but primarily it is a means to achieve finer control over the quality and characteristics of the finished product.

Packaging Extending the shelflife of roasted coffee relies on maintaining an optimum environment to protect it from exposure to heat, oxygen, and light. Roasted coffee has an optimal typical shelf life of 2 weeks, and ground coffee about 15 minutes. Without some sort of preservation method, coffee becomes stale. The first large scale preservation technique was vacuum packing in cans. However, because coffee emitsCO2 after roasting, coffee to be vacuum packed must be allowed to de-gas for several days before it is sealed. To allow more immediate packaging, pressurized canisters or foil-lined bags with pressure-relief valves can be used. Refrigeration and freezing retards the staling process. Roasted whole beans can be considered fresh for up to one month if kept cool. Once coffee is ground it is best used immediately.

Emissions and control Particulate matter (PM), volatile organic compounds (VOC), organic acids, and combustion products are the principal emissions from coffee processing.[11] Several operations are sources of PM emissions, including the cleaning and destoning equipment, roaster, cooler, and instant coffee drying equipment. The roaster is the main source of gaseous pollutants, including alcohols, aldehydes, organic acids, andnitrogen and sulfur compounds. Because roasters are typically natural gas-fired, carbon monoxide (CO) and carbon dioxide (CO2) emissions result from fuel combustion. Decaffeination and instant coffeeextraction and drying operations may also be sources of small amounts of VOC. Emissions from the grinding and packaging operations typically are not vented to the atmosphere. Particulate matter emissions from the roasting and cooling operations are typically ducted to cyclones before being emitted to the atmosphere. Gaseous emissions from roasting operations are typically ducted to a thermal oxidiser or thermal catalytic oxidiser following PM removal by a cyclone. Some facilities use the burners that heat the roaster as thermal oxidisers. However, separate thermal oxidisers are more efficient because the desired operating temperature is typically between 650–816 °C (1,202–1,501 °F), which is 93–260 °C (199–500 °F) more than the maximum temperature of most roasters. Some facilities use thermal catalytic oxidizers, which require lower operating temperatures to achieve control efficiencies that are equivalent to standard thermal oxidisers. Catalysts are also used to improve the control efficiency of systems in which the roaster exhaust is ducted to the burners that heat the roaster. Emissions from spray dryers are typically controlled by a cyclone followed by a wet scrubber.

Award Winning Coffee Rosters

Bird Rock Coffee Logo

2012 Roaster of the Year.
Roast Magazine, Award
Doma Coffee Logo
Top Rated by Food &
Wine Magazine for their
Artisan Coffee.
Olympia Coffee Logo
2013 Roaster of the
Year Award Winner!
Roast Magazine
Novo Coffee Logo
Bon Appétit & Forbes
Magazine's Favorite
Gourmet Coffee.
Temple Coffee Logo
Finalist for 2013 Micro
Roaster Of The Year!
Roast Magazine.
Atomic Cafe Logo
Located near Boston, Atomic's Coffee
Beans are Top Rated.
Chromatic Coffee Logo
New Breakout Artisan
Coffee Roastery!
Klatch Coffee Logo
2009 Roaster of the Year.
"World's Best Espresso."
MadCap Coffee Logo
2014 Good Food Award
Dogwood Coffee Logo
Their gourmet coffee
beans are stellar and
Equator Coffees Logo
Top Chefs' Gourmet
Coffee Choice. 2010
Roaster of the Year.
Dallis Bros. Coffee Logo
Celebrating 100 Years Of

Barefoot Coffee Logo
Top Rated by Food &
Wine Mag. for Best
Gourmet Coffees.
Johnson Brothers Logo
Top Rated Beans By
Coffee Review. Multiple
92+ scores.
Ritual Coffee Logo
2011 Top Rated by CNN &
Fortune for Gourmet

Great Coffee Roasters

Coffee Clubs goal is to entertain and educate coffee lovers, food service professionals, and the coffee trade with an objective guide to identifying and enjoying great coffee.
Victrola Coffee Roasters is dedicated to sourcing only the finest small lot coffees from around the world and developing the best roast profiles to bring out their unique and intricate nuances. With excellence in mind, their roasting and education crew spends countless hours working with all of their coffees and educating the public to showcase each of the unique origins through the cup. Whether you are a fan of small lot single origin coffees, or enjoy a finely tuned espresso blend, you will find exactly what you are looking for at Victrola in Seattle!
Since 1991, Crimson Cup Coffee & Tea has hand-roasted great-tasting specialty coffee in Columbus, Ohio. Their goal is to protect the integrity of each coffee bean from seed to cup. They travel to coffee-producing countries to inspect and buy the best coffee beans possible. They have created direct relationships with coffee farming communities to help increase coffee quality and the quality of life for the farmers and their families. The beans are roasted in small batches to highlight unique varietal flavors, and then packaged and shipped at the peak of freshness. The result? An awesome coffee in your cup!
406-542-3509 | 503-208-2872
Alliance for Coffee Excellence is a US-based global non-profit membership organization, consisting of an alliance of coffee lovers dedicated to advancing excellence in coffee. The Alliance for Coffee Excellence owns and manages the Cup of Excellence, program which gives out the most prestigious award in coffee. It has affected several thousands of farmers as its unmatched focus on reward for quality and transparency to the farmer has changed the specialty coffee industry.
860 426-1965
JoJo's is Connecticut-based micro-roaster committed to spending as much time as necessary to carefully profile and roast its coffee beans. Because individual coffee characteristics and flavors can be traced to the origin of the bean, JoJo's never compromises the exclusive appeal of a given bean just to sell more coffee. Jojo’s takes its time. Jojo’s does not sell flavored coffees. The company does not gamble with flavor compounds that are not in the best interest of providing classically delicious coffee.
Topéca’s mission is to create a sustainable business built from seed to cup, in which no one part or individual is greater than the whole. Every decision Topéca makes is based on the sustainability of each component of that seed to cup model, not simply what the market demands. The fact that Topéca is owned and operated by a sixth-generation El Salvador coffee farming family gives Topéca a unique perspective on the specialty coffee industry as a whole. Topéca strives to leave each part of that picture better than it found it. Topéca consists of a roastery, a wholesale business and a training facility, as well as two coffee shops and a bakery in Tulsa, Oklahoma.
Regular Coffee Company is the first subscription based coffee supplier to use predictive technology and customer engagement to divine user preferences in taste, roast level and origin. Our goal is to provide you with the perfect quantity and frequency of hand-made coffee. We adhere to the highest “Specialty Coffee” standards by sourcing from small farms and roasting to exacting specifications. We then apply high efficiency production and distribution methodology to deliver farm fresh quality that is shockingly cheap and easy. Join the revolution and subscribe to the world’s first Fourth Wave coffee roaster, the next generation in coffee production.
Great coffee is motivational. Inspirational. Timeless moments are often shared over a cup. So we take our coffee very seriously. Since 2005, Parisi coffee has been our proud, passionate homage to our Italian heritage. We spend our days crafting, cupping and tweaking until the final product becomes more than coffee, but a complement to the moment, the meal or simply an experience unto itself. All our coffees are hand-crafted from seed to cup, focusing on direct farm relationships and small-batch roasting to discover art from every cup…something we Arte Della Tazza {Art From The Cup}™.
Paradise Coffee Roasters is a Minnesota-based online retailer and wholesaler of elite single-origin coffees and top-rated espressos. In fact, Paradise's coffees have earned scores of 94+ points from Coffee Review on 20 occasions. Paradise Coffee Roasters prides itself on roasting and shipping coffee only after orders are placed.
Klatch Coffee is an award-winning small-batch roasting company in the Los Angeles area with a recently established but quite distinguished record as a coffee leader and innovator. Roastermaster Mike Perry blends a background in chemical engineering with a love for great coffee to balance science and art in creating consistently outstanding, highly rated coffees and espressos. Resident barista and trainer, Heather Perry, won the 2003 United States Barista Championship brewing a Coffee Klatch espresso blend.
Barrington Coffee is passionate about discovering the world's finest and most exciting coffees each season, roasting them to perfection and delivering fresh to customers. They believe that a truly great coffee should be roasted to highlight its inherent quality without imparting overwhelming roast. Providing exquisite coffee and exceptional service since 1993.
(916) 454-1282
Temple Coffee is quality-focused retail and wholesale specialty roaster active in Sacramento, California since 2005. Committed to sourcing, roasting and brewing the finest coffees, Temple features coffee from distinguished single estates and cooperatives around the world. Temple also is active within the barista competition community, offering coffee and espresso classes for baristas and retail and wholesale customers alike at its roasterie and training facility.
Mt. Whitney Coffee Roasters source, import and roast the top coffees from around the globe. Created out of a passion for coffee and out of a desire to help people. Mt. Whitney Coffee Roasters is a 501-C3 non-profit that donates all profit after expenses to fund schools, feeding programs and for drilling water wells.
Path Coffee Roasters is a New York-based micro-roaster committed to sourcing coffees that speak directly to the region they come from. Whether they originate from a small family farm or a larger cooperative, Path is dedicated to discovering coffees that it believes coffee enthusiasts will enjoy on a daily basis. Begun by two very passionate coffee lovers, Jason Richter and Johnny Steverson, all its coffees are roasted in small batches by hand to order, and great care is given to each lot and origin aimed at developing their ultimate flavor. Path Coffee Roasters is also a source for training both professionals and non-professionals, with monthly classes and private instruction available at its roastery and lab.
Located in the Puna district on the Big Island of Hawaii, Big Island Coffee Roasters is an award-winning farm and roaster of beautiful, micro-lot coffees. With an emphasis on experimentation, innovation and education, roastmaster Kelleigh Stewart and farmer Brandon von Damitz skillfully craft and source specialty coffees which highlight the diversified terroir of Hawaii. Retail and wholesale customers can expect a varied menu of seasonal Hawaiian classics and authentic originals.
Sonofresco is an innovative manufacturer of commercial coffee roasters based in Burlington, WA. The Sonofresco 1-lb Sample Roaster combination and 2-lb Coffee Roasters offer you the latest technology in high quality, consistent, efficient, fluid-bed roasting. Sonofresco Roasters are known for their simplicity and compact design making them ideal for coffee retailers and home-based businesses around the world. Engineers, Dr. Jerry Whitfield and Robert Penrose, are committed to new technological improvements and our new 2014 models include the ability to roast custom-made profiles using bluetooth connectivity. UL Listed. Sonofresco: simple, reliable and consistent.
F. Gaviña & Sons is a family-owned and managed roaster in the Los Angeles area whose upscale Don Francisco's line of specialty coffees is named after Francisco Gaviña, who was born and raised on the family coffee plantation in Cuba and whose four children now manage the company with a passion for coffee and tradition. Gaviña prides itself on offering a large range of roast styles and origins, all of which embody their commitment to supplying "real coffee from real coffee people."
Unlike wine, roasted coffee does not improve with age. imports the world's finest specialty coffee beans, fresh roasts each order, and ships within hours. Music theme blends such as Smooth Jazz, Rock N' Java, New York New York, and Constant Cravings reflect the encouragement the founder received from a well-known musician friend to start this gourmet coffee roastery. Today, satisfies over 3,500 wholesale and retail specialty coffee customer accounts throughout the USA.
Willoughby's Coffee & Tea was founded in 1985 by Bob Williams and Barry Levine. For more than twenty years, the company's core mission has been to produce the finest and freshest coffee beans possible and deliver products and service that are unparalleled in the marketplace. Five guiding principles - Quality, Freshness, Value, Service, and Commitment - ensure customers always enjoy "Serious Coffee."®
Buy farm direct 100% Kona Coffee. All of our coffee is grown, processed and roasted on our own plantation in Kona, Hawaii. Hula Daddy Kona Coffee is only sold farm direct, either at our farm or our website. If customers are not satisfied we have a no-questions-asked refund policy.
Founded in 2006 by best friends Mark Wain and Gary Chau, Caffe Luxxe opened its first caffe in Santa Monica, CA and is considered the pioneer of 3rd wave coffee in Los Angeles. We search for coffee grown and produced in small lots from independent farmers who are always paid a fair price. The “best of the best” beans are then hand selected to create an even smaller micro-lot which is what we feature.
1-866-240-0033 is a leading online retailer of Keurig single-cup brewers, K-Cups, and highly rated coffees and gifts. The company promotes convenient home and office delivery of Keurig brewers and K-Cups with low prices, free shipping, and fast delivery.
CQ Coffee Roasters is a coffee-loving, quality-focused roasting company out of Bedford, NH. CQ concentrates its efforts on just a few matters of consequence: 1. CQ believes in its dedicated farmers and producers. 2. CQ obsesses about creating the perfect roast profile for each of its storied coffees. 3. CQ remains vigilant in the art of cupping. 4. CQ is dedicated to freshness and considers freshness paramount to its prime directive. CQ is a coffee-driven company from farm to cup!
Blueprint Coffee seeks to promote a mutually beneficial relationship loop among our producers, vendors, wholesale partners and customers. Good coffee must be good from the start, so Blueprint dedicates a tremendous amount of time selecting a few coffees that are fresh and exciting. The beauty in these coffees is maintained through precise roasting, brewing and training methods. Blueprint was born because a handful of baristas knew there was a need for a more open, transparent way to serve and present coffee. We encourage local customers to stop by for a cup and coffee lovers everywhere to sample our coffees and join in the loop.
Green Mountain Coffee Roasters has developed from a one-store roaster-café in Waitsfield, Vermont, to a publicly traded company famous for Keurig Brewers and single-serve K-Cups. It remains remarkably true to its original vision as a coffee roaster dedicated to quality in the cup and quality of life and environment in coffee-growing regions.
Batdorf & Bronson Coffee Roasters is a leading quality-oriented specialty roaster that prides itself on paying attention to every detail of coffee's journey, from seeking out the finest coffees from estates and cooperatives around the world to roasting them in small batches. With operations in both Olympia, Washington and Atlanta, Georgia, Batdorf & Bronson is one of few American specialty coffee roasters with roasting facilities on both coasts. Batdorf & Bronson offers organic and Fair Trade certified coffees, refined single estate offerings, and distinctive blends like the celebrated Dancing Goats espresso blend.
For the past 20 years, PT's Coffee has centered on artisan roasting and freshness, underscored by its mission to directly source over 80% of its coffee offerings directly from the top farmers in the world. A proud supporter of Coffee Review since 2000, over half of PT's coffee submissions have earned scores of 92+ points, with 10 earning scores of 95+ points.
Freshly roasted in B.C., the Canadian Doi Chaang Coffee Company produces high quality, certified Fair Trade, Organic and 100% Arabica single-estate roasts and blends with beans from Doi Chang Village in Northern Thailand. Half of the company is owned by the farmers, the indigenous Akha Hill Tribe, which is why the coffee is also called “beyond fair trade.”
GoCoffeeGo offers coffees from America's 18 top award-winning roasters on one site with one easy checkout, featuring Roast Magazine's Roaster of the Year award winners: Bird Rock, PT's, Klatch, Equator, Higher Ground, and Metropolis Coffee. Joining this elite group are the leading names in the 3rd & 4th wave coffee roasting movement: Johnson Brothers, Temple, MadCap, 1000faces, Doma, Ritual, Barefoot, Novo, Kuma, Atomic, Verve Coffee, as well as Batdorf & Bronson. All coffee is roasted-to-order and shipped direct from the roaster to the consumer. Regular customers benefit from GoCoffeeGo's multi-roaster Auto-Ship system, the "Netflix of Coffee."
Mystic Monk Coffee is roasted by Carmelite Monks in their monastery in the silence and solitude of the Rocky Mountains of northern Wyoming. The monks have studied the art of small batch coffee roasting to perfection, and offer a large selection of signature Arabica blends assembled from coffees from all over the world, with the proceeds going to construct a gothic-style monastery. Mystic Monk Coffee's gourmet coffee and unique story is fast attracting a loyal following of coffee lovers.