Your roasted coffee beans are best kept fresh in a dry, airtight container.
NEVER use your refrigerator or freezer for storage of your coffee beans between uses! (Temperature fluctuations have a negative effect on the flavor of your coffee.)
If you would like to store your unopened coffee beans for a period of time, you may place them in the refrigerator for up to two weeks or in the freezer if you need to store them longer.
Once opened, it is best to use all of your coffee beans within ten days.
How do I grind my coffee?
You’ll need a grinder for this task. If you don’t have one, a decent blade grinder can be had for around $20. A good burr grinder is always better because it grinds uniformly for uniform extraction and doesn’t tend to heat up the coffee grounds like a blade grinder.
NOTE: Grinding should be done just before brewing your coffee!
French press: you’ll want a coarser grind.
Automatic drip: you’ll want a medium grind.
Espresso: If you’re making espresso, you already know how to grind your coffee and should’ve skipped this section.
Try to grind only the amount of coffee you are going to brew, and always clean the stale grounds out of your grinder. Almost as soon as it is ground, coffee begins to go stale.
How do I brew my coffee?
For the best taste and body, I would go with a French press, but some automatic drip makers are known to make a good cup.
French press: use 2 tablespoons of ground coffee per 6 oz. serving.
Automatic drip: use 1.5–2 tablespoons of ground coffee per 6 oz. serving.
A good cup of coffee depends on water quality, and unless you’re one of those lucky few with good tap water, filtered tap water should be used for brewing or mineral water if you don’t have access to that. Minerals found naturally in water contribute to a great cup.
What are the roast levels, and how do they differ?
City (C) roast: also known as a medium roast, at this level the roast does not mask any of the flavors unique to the bean and its origin; flavor tends to have bright, acidic notes.
Full City (FC) roast: classified as a medium-dark roast, at this level some of the acidic notes are muted, and a sweetness and body form.
Vienna (V) roast: also known as a dark or light French roast, at this level most of the natural flavors of the bean are muted – especially the bright and acidic notes; bittersweet notes take over, and an even, heavier body forms.
When ordering you may request a roast level in between the three main levels. These intermediate levels will be designated with a plus sign, e.g., Full City + for the level between Full City and Vienna. The recommended roast is already picked for you, but feel free to change it up if you so choose. One thing to note, if you like cream and/or sugar in your coffee, stick with the darker roasts (Full City through Vienna). Usually the flavors in the lighter roasts fight with any add-ins and are better enjoyed black.
Would you help me understand the label?
Origin – the coffee-producing region, which is often a country Region and Trade Name – the region in which the coffee is grown and another identifier such as the name of the estate, mill, exporter, etc. Cup Character and Flavor Profile – describes the mouthfeel and the taste of the coffee brewed from this bean just as one would describe a fine wine Roast Level – a handy meter of roast level indicating one of the three roast levels mentioned above or somewhere in between Date Roasted – seem obvious, but coffee should be enjoyed between about two days and ten days of roasting for maximum flavor and depth before it begins to go hopelessly stale Fair Trade Certified®, Rainforest Alliance Certified™, and USDA Organic Indications – A secondary label featuring the logos of these certifications will also appear on bags that have been certified.
