This article explains it all! Read up and learn about Nancy Haynes, President of the Napa Valley Coffee Roasting Company!
http://www.sthelenastar.com/articles/2009/07/09/columnists/features/doc4a557ce141e91222055940.txt
Friday, July 10, 2009
Friday, April 24, 2009
Coffee Tip #3: Coffee Storage
Coffee has a short counter life. This is why we roast four to five times a week depending on our inventory. We want to guarantee the beans we use for our coffee and the beans you buy are at the peak of freshness.
As soon as beans begin their roasting journey, the green coffee beans begin to release the gases trapped within them. This includes the rich and aromatic flavors of the coffee. When coffee is exposed to oxygen it can quickly become stale. Using vacuum packaging, oxygen-barrier films and storing beans at low temperatures will help maintain the coffee's freshness. To help maintain your coffee's freshness, store in airtight containers away from the heat.
All About Coffee Knowledge; Evelyn Sinclair
As soon as beans begin their roasting journey, the green coffee beans begin to release the gases trapped within them. This includes the rich and aromatic flavors of the coffee. When coffee is exposed to oxygen it can quickly become stale. Using vacuum packaging, oxygen-barrier films and storing beans at low temperatures will help maintain the coffee's freshness. To help maintain your coffee's freshness, store in airtight containers away from the heat.
All About Coffee Knowledge; Evelyn Sinclair
Friday, April 10, 2009
Passing on Value with the Heirloom Blend
Napa Valley Coffee Roasting Company is offering Heirloom Blend—a fruity sweet medley of freshly roasted coffee with hints of blueberries and chocolate. The local company will donate 20% of the $13.95/pound purchase price directly to Rianda House Senior Activity Center. This special coffee will be available from April 10th to May 31st in NVCRC’s Napa and St. Helena stores.
Heirloom Blend was created to celebrate the first anniversary of the Rianda House on May 17th. “The Rianda House is a way our community comes together to promote the physical, emotional and social well-being of our elders.” commented Doug Dunlap, NVCRC’s General Manager.
Napa Valley Coffee Roasting Company’s roastmaster, Charlie Sange, and Dunlap personally created Heirloom Blend, finding the perfect balance of the company’s beans. The Heirloom Blend should be shared with generations!
Heirloom Blend was created to celebrate the first anniversary of the Rianda House on May 17th. “The Rianda House is a way our community comes together to promote the physical, emotional and social well-being of our elders.” commented Doug Dunlap, NVCRC’s General Manager.
Napa Valley Coffee Roasting Company’s roastmaster, Charlie Sange, and Dunlap personally created Heirloom Blend, finding the perfect balance of the company’s beans. The Heirloom Blend should be shared with generations!
Wednesday, April 1, 2009
Organic Mexican is Back!
Yep, after a short break, our Organic Mexican variety is back in stock. While its replacement, Organic Peruvian was yummy, nothing can ever truly replace it. So, we are happy to announce that it is back and even happier to announce that it is better than ever!
Saturday, March 21, 2009
Coffee Tip #4: Coffee vs. Tea
Both use water for extraction, have antioxidant properties, have been used for medicinal purposes and neither is considered addictive (although I don't know what half the baristas here would do without there cup of coffee). Coffee and tea are the two most widely consumed beverages in the world.
The processing for each is very different and while both contain caffeine, coffee has more than twice as much than tea. So if you would like more bang for your buck. Coffee is the way to go.
All About Coffee Knowledge; Evelyn Sinclair
The processing for each is very different and while both contain caffeine, coffee has more than twice as much than tea. So if you would like more bang for your buck. Coffee is the way to go.
All About Coffee Knowledge; Evelyn Sinclair
Coffee Tip #2: Brewing the Perfect Cuppa Joe
The first step starts out with picking the right type of bean. What coffee fits you? Are you a French roast type of guy or gal? Or more of an organic Mexican chica or chico? Or do you seek a complex blend of varietal coffee beans, combining the best of all flavor profiles?
Next, grinding. If you purchase whole bean coffee, always grind your beans as close to the brew time as possible as it will help the aroma and flavors be at their best. A burr grinder is preferable because all of the coffee is ground to a consistent size. A blade grinder is less preferable because some coffee will be ground more finely than the rest. If you normally grind your coffee at home with a blade grinder, try having it ground at the store with a burr grinder. You may be surprised at the difference! If you cannot grind immediately before you brew, make sure your grind fits your machine. If you have a french press, make sure your beans are ground for a french press -- not a paper filter. This will allow you to get as much flavor out of your coffee as possible. Just tell our barista what type of machine you have and we will be happy to grind it for your machine.
Third, be sure the coffee container you are using is clean! Just because you are putting the same thing in it that you did the day before does not mean you don't need to clean it. You should remove any coffee oils before brewing.
Another key is using fresh water that is not too hard and has enough minerals in it to add to the flavor. Proportion of coffee to water is subjective. It varies, but the National Coffee Association of America suggests a general guideline is 1 to 2 tablespoons of ground coffee for every six ounces of water.
The last tip to the perfect cuppa joe is coffee should not be kept heated or reheated. Coffee always taste better fresh; after all, it is a food product!
Next, grinding. If you purchase whole bean coffee, always grind your beans as close to the brew time as possible as it will help the aroma and flavors be at their best. A burr grinder is preferable because all of the coffee is ground to a consistent size. A blade grinder is less preferable because some coffee will be ground more finely than the rest. If you normally grind your coffee at home with a blade grinder, try having it ground at the store with a burr grinder. You may be surprised at the difference! If you cannot grind immediately before you brew, make sure your grind fits your machine. If you have a french press, make sure your beans are ground for a french press -- not a paper filter. This will allow you to get as much flavor out of your coffee as possible. Just tell our barista what type of machine you have and we will be happy to grind it for your machine.
Third, be sure the coffee container you are using is clean! Just because you are putting the same thing in it that you did the day before does not mean you don't need to clean it. You should remove any coffee oils before brewing.
Another key is using fresh water that is not too hard and has enough minerals in it to add to the flavor. Proportion of coffee to water is subjective. It varies, but the National Coffee Association of America suggests a general guideline is 1 to 2 tablespoons of ground coffee for every six ounces of water.
The last tip to the perfect cuppa joe is coffee should not be kept heated or reheated. Coffee always taste better fresh; after all, it is a food product!
Coffee Tip #1: Arabica vs. Robusta
Which coffee is better and why? We only roast Arabica beans at Napa Valley Coffee Roasting Company. These beans are indigenous to the highlands of Ethiopia and have traveled around the world, able to thrive at high altitudes. Arabica starts to produce fruit after five years and remains productive from 15 to 30 years.
Robusta thrives at lower altitudes and in warmer tempertures than Arabica. It begins to produce fruit after only two years and are more disease resistant than Arabica. Robusta also produces more but less flavorful coffee beans. It is often used to create commercial blends that make both instant and decaf coffee. Robusta beans are less expensive and are used when flavor distinctions are not important-instant coffee and commercially sold blends. These were first introduced by the Japanese chemist-Sartori Kato-who developed soluble coffee at the Pan-American Exposition of 1901. Instant coffee later became successful G. Washington Refined Coffee and later by companies such as Maxwell House who began to freeze dry coffee in 1964.
All About Coffee Knowledge; Evelyn Sinclair
Robusta thrives at lower altitudes and in warmer tempertures than Arabica. It begins to produce fruit after only two years and are more disease resistant than Arabica. Robusta also produces more but less flavorful coffee beans. It is often used to create commercial blends that make both instant and decaf coffee. Robusta beans are less expensive and are used when flavor distinctions are not important-instant coffee and commercially sold blends. These were first introduced by the Japanese chemist-Sartori Kato-who developed soluble coffee at the Pan-American Exposition of 1901. Instant coffee later became successful G. Washington Refined Coffee and later by companies such as Maxwell House who began to freeze dry coffee in 1964.
All About Coffee Knowledge; Evelyn Sinclair
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