1000facescoffee

1000 Faces Coffee

Roaster & café open to the public
HOURS:
M-F 7am to 6pm
Saturdays 9am to 5pm
Sundays 10am to 3pm

Let's do this, weekend. Numbered list anyone?
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1) Make sure to catch us at the roaster café till 6pm today, 9am to 5pm on Saturday, and 10am to 3pm on Sunday!
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2) We'll be serving dranks and selling bags at three farmers markets - @athensfarmersmarket at Bishop Park in Athens on Saturday from 8am to noon, @freedomfarmersmkt at the Carter Center in Atlanta from 9am to 1pm on Saturday, and #grantparkfarmersmarket at Grant Park in Atlanta from 9am to 1pm on Sunday.
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3) And last, but clearly not the least, come by the café on Sunday from 10am to 3pm for a TYB Pop-up Shop! @tinyyellowbungalow is an online shop based here in Athens that specializes in natural, earth friendly products from bamboo toothbrushes to reusable produce bags.
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#1000facescoffee #resistbadcoffee #makethemundanesacred

Let's do this, weekend. Numbered list anyone? . 1) Make sure to catch us at the roaster café till 6pm today, 9am to 5pm on Saturday, and 10am to 3pm on Sunday! . 2) We'll be serving dranks and selling bags at three farmers markets - @athensfarmersmarket at Bishop Park in Athens on Saturday from 8am to noon, @freedomfarmersmkt at the Carter Center in Atlanta from 9am to 1pm on Saturday, and #grantparkfarmersmarket at Grant Park in Atlanta from 9am to 1pm on Sunday. . 3) And last, but clearly not the least, come by the café on Sunday from 10am to 3pm for a TYB Pop-up Shop! @tinyyellowbungalow is an online shop based here in Athens that specializes in natural, earth friendly products from bamboo toothbrushes to reusable produce bags. . #1000facescoffee #resistbadcoffee #makethemundanesacred - 1 day ago

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We're so jazzed to once again be providing coffee to all the patrons at @wildwoodrevival this year!

Have you been to Wildwood? if not, this is your year. On top of a killer line up of bands, this festival just outside of town offers camping, yoga, a dance party, local food and delicious @creaturecomfortsbeer, an artist market, and much more.

Make sure to stop by our booth for a cup of hot coffee or cold brew on Saturday or Sunday. We'll keep you fueled for maximum music festival enjoyment.

#1000facescoffee #resistbadcoffee #makethemundanesacred

We're so jazzed to once again be providing coffee to all the patrons at @wildwoodrevival this year! Have you been to Wildwood? if not, this is your year. On top of a killer line up of bands, this festival just outside of town offers camping, yoga, a dance party, local food and delicious @creaturecomfortsbeer , an artist market, and much more. Make sure to stop by our booth for a cup of hot coffee or cold brew on Saturday or Sunday. We'll keep you fueled for maximum music festival enjoyment. #1000facescoffee #resistbadcoffee #makethemundanesacred - 2 days ago

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Wednesdays are for education!

We'll be taking Wednesdays to focus on education in coffee terminology. Accessibility in coffee can be as simple as understanding the jargon of coffee. Hopefully you'll find this useful and find that it helps you expand your understanding of coffee a bit more!

This week: VARIETIES/CULTIVARS

Let's talk about coffee as a plant species and the many varieties and cultivars within the species. First off, for our purposes here, we'll stick to Coffea arabica - or just Arabica. While Coffea canephora (robusta) is still coffee and drinkable as such, it yields low-quality cups and thus is almost never found in the specialty world.

Now, in referring to coffee varieties, we mean naturally occurring subspecies and when referring to coffee cultivars, we mean cultivated subspecies. Many, if not most, of the subspecies found in the specialty world are actually cultivars, bred for performance - yield, cup quality, disease resistance, pest resistance, and so on. These factors are then what farmers use in selecting which subspecies to plant. Much of the coffee breeding in recent decades has centered around resistance to Coffee Leaf Rust (or CLR), which is a devastating leaf fungus that can eliminate entire crops. Worldwide, 15-80% reduction in yields can be attributed to this intense mycelium, so it's no wonder coffee subspecies are bred to be resistant!

The three main varieties of Arabica being planted across the world are Geisha, Typica, and Bourbon. There are also quite a few significant Typica hybrids, crossbred with traits from other main species for one reason or another. Red-ripening and yellow-ripening types exist for many varieties as well. You'll often see farms plant multiple varieties for biodiversity, longer harvest windows, and specific microclimates within a farm favoring certain types of others. This is why many of our bags of coffee have multiple varieties listed.

Continued in the comments below!

Wednesdays are for education! We'll be taking Wednesdays to focus on education in coffee terminology. Accessibility in coffee can be as simple as understanding the jargon of coffee. Hopefully you'll find this useful and find that it helps you expand your understanding of coffee a bit more! This week: VARIETIES/CULTIVARS Let's talk about coffee as a plant species and the many varieties and cultivars within the species. First off, for our purposes here, we'll stick to Coffea arabica - or just Arabica. While Coffea canephora (robusta) is still coffee and drinkable as such, it yields low-quality cups and thus is almost never found in the specialty world. Now, in referring to coffee varieties, we mean naturally occurring subspecies and when referring to coffee cultivars, we mean cultivated subspecies. Many, if not most, of the subspecies found in the specialty world are actually cultivars, bred for performance - yield, cup quality, disease resistance, pest resistance, and so on. These factors are then what farmers use in selecting which subspecies to plant. Much of the coffee breeding in recent decades has centered around resistance to Coffee Leaf Rust (or CLR), which is a devastating leaf fungus that can eliminate entire crops. Worldwide, 15-80% reduction in yields can be attributed to this intense mycelium, so it's no wonder coffee subspecies are bred to be resistant! The three main varieties of Arabica being planted across the world are Geisha, Typica, and Bourbon. There are also quite a few significant Typica hybrids, crossbred with traits from other main species for one reason or another. Red-ripening and yellow-ripening types exist for many varieties as well. You'll often see farms plant multiple varieties for biodiversity, longer harvest windows, and specific microclimates within a farm favoring certain types of others. This is why many of our bags of coffee have multiple varieties listed. Continued in the comments below! - 3 days ago

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What's that you say? Natural process Ethiopian....?!? Coming soon, you say?

That's right! Stay tuned for details on our latest offering, hitting the menu next week!

#1000facescoffee #resistbadcoffee #makethemundanesacred

What's that you say? Natural process Ethiopian....?!? Coming soon, you say? That's right! Stay tuned for details on our latest offering, hitting the menu next week! #1000facescoffee #resistbadcoffee #makethemundanesacred - 4 days ago

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Occasionaly we like to circle back to our origins to recenter on why we do what we do.

And so today we reflect on why we named ourselves 1000 Faces Coffee. Where we come from and the hardships of our journey shape us into who we are. Nothing worth doing is ever easy. The struggle is part of the path to enlightenment. In coffee, as in life.

This seminal work of mythology is the namesake behind our business. The hero's journey is in all of us; in every cup.

#1000facescoffee #resistbadcoffee #makethemundanesacred

Occasionaly we like to circle back to our origins to recenter on why we do what we do. And so today we reflect on why we named ourselves 1000 Faces Coffee. Where we come from and the hardships of our journey shape us into who we are. Nothing worth doing is ever easy. The struggle is part of the path to enlightenment. In coffee, as in life. This seminal work of mythology is the namesake behind our business. The hero's journey is in all of us; in every cup. #1000facescoffee #resistbadcoffee #makethemundanesacred - 5 days ago

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"A thing is right when it tends to preserve the integrity, stability, and beauty of the biotic community. It is wrong when it tends otherwise."
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- Aldo Leopold
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#1000facescoffee #makethemundanesacred #resistbadcoffee

"A thing is right when it tends to preserve the integrity, stability, and beauty of the biotic community. It is wrong when it tends otherwise." . - Aldo Leopold . #1000facescoffee #makethemundanesacred #resistbadcoffee - 8 days ago

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This past weekend we were able to raise $960 collectively, between us and our sister business, @vortexdoughnuts in Asheville, for volcano disaster relief in the Antigua area of Guatemala. While this is only a drop in the pan compared to the massive scope of the disaster, we are honored to be able to support the relief efforts in any way we can. This area brings us so many good coffees and, more importantly, our relationship with the producers gets stronger every year. To be able to support them in their time of crisis is quite simply the very least we can do.

#1000facescoffee #vortexdoughnuts #ahavaministries #resistbadcoffee #makethemundanesacred

This past weekend we were able to raise $960 collectively, between us and our sister business, @vortexdoughnuts in Asheville, for volcano disaster relief in the Antigua area of Guatemala. While this is only a drop in the pan compared to the massive scope of the disaster, we are honored to be able to support the relief efforts in any way we can. This area brings us so many good coffees and, more importantly, our relationship with the producers gets stronger every year. To be able to support them in their time of crisis is quite simply the very least we can do. #1000facescoffee #vortexdoughnuts #ahavaministries #resistbadcoffee #makethemundanesacred - 9 days ago

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Wednesdays are for education!

We'll be taking Wednesdays to focus on education in coffee terminology. Accessibility in coffee can be as simple as understanding the jargon of coffee. Hopefully you'll find this useful and find that it helps you expand your understanding of coffee a bit more!

This week: MILK TEXTURING

If you go into any number of cafes around the world and order a latte, chances are you’ll find that your barista artfully poured a little love into your cup in the form of latte art. This is possible thanks to hours and hours of practice in the skill of latte art, but equally as important is the milk itself.

First, you’ll want to use high-quality, preferably local and organic, milk. This is both healthier for you and results in better quality steamed milk for you to pour into your drink. But how do you get from fresh, cold milk, to beautifully textured milk that'll allow you to pour a four-layered tulip in your latte?  This is all done through aerating and heating the milk, using high-pressure steam from the steam wand built into the espresso machine.

Texturing milk is broken down into two phases as mentioned above: aeration and heating.

When you aerate milk, you are essentially injecting a steady stream of air into the surface of the milk, giving it texture. During this phase you are creating something called “microfoam” which is a finely textured, thin layer of foam on the surface of the milk. This microfoam is what pours out into your cup and makes latte art possible. The secret to easy aeration is having the tip of the steam wand sitting just below the surface of the milk. During this phase, you should hear an intermittent hissing noise, similar to the sound of tearing a sheet of paper. This phase only lasts a few seconds, but plays a huge role in quality of your finished drink.

Continued in the comments below!

Wednesdays are for education! We'll be taking Wednesdays to focus on education in coffee terminology. Accessibility in coffee can be as simple as understanding the jargon of coffee. Hopefully you'll find this useful and find that it helps you expand your understanding of coffee a bit more! This week: MILK TEXTURING If you go into any number of cafes around the world and order a latte, chances are you’ll find that your barista artfully poured a little love into your cup in the form of latte art. This is possible thanks to hours and hours of practice in the skill of latte art, but equally as important is the milk itself. First, you’ll want to use high-quality, preferably local and organic, milk. This is both healthier for you and results in better quality steamed milk for you to pour into your drink. But how do you get from fresh, cold milk, to beautifully textured milk that'll allow you to pour a four-layered tulip in your latte? This is all done through aerating and heating the milk, using high-pressure steam from the steam wand built into the espresso machine. Texturing milk is broken down into two phases as mentioned above: aeration and heating. When you aerate milk, you are essentially injecting a steady stream of air into the surface of the milk, giving it texture. During this phase you are creating something called “microfoam” which is a finely textured, thin layer of foam on the surface of the milk. This microfoam is what pours out into your cup and makes latte art possible. The secret to easy aeration is having the tip of the steam wand sitting just below the surface of the milk. During this phase, you should hear an intermittent hissing noise, similar to the sound of tearing a sheet of paper. This phase only lasts a few seconds, but plays a huge role in quality of your finished drink. Continued in the comments below! - 10 days ago

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>>NEW COFFEE<<
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>>FAMILIA SANTA CRUZ<<
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Familia Santa Cruz comes to us by way of our friends at @redfoxcoffeemerchants, who have been exploring this region and purchasing coffee here for the past decade.  This is the final offering out of two small Colombian lots we will be featuring this Spring/Summer - farms here are historically quite small, only a few hectares in total.  Red Fox has a deep relationship with a cooperative based in and around La Union, known as the FUDAM producers association. The coffee from Familia Santa Cruz is fully washed and wet fermented (submerged completely under water during fermentation) for 22 - 26 hours before being spread out to dry on raised beds.  From the mouths of the foxes themselves: “These are quite possibly the most complex coffees we’ve sourced from the greater area. There is a purity to these coffees that make them different than the rest.” We couldn’t agree more, and all of our initial roasting and brewing tests have absolutely proved how complex and versatile this coffee is.  Very similar to our first release, Alicia Bursano, we’re finding that the flavors of Familia Santa Cruz are complex and vibrant, yet very balanced. Initial taste notes and thoughts: syrupy mouthfeel, chocolate and brown sugar sweetness, plums, apples, cherries, juicy acidity. This is another perfect example of why we love coffees from Colombia.  Enjoy!
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Available online, at our roastery, our farmers markets, and through our wholesale program. Enjoy!
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#1000facescoffee #resistbadcoffee #makethemundanesacred

. >>NEW COFFEE<< . . >>FAMILIA SANTA CRUZ<< . . Familia Santa Cruz comes to us by way of our friends at @redfoxcoffeemerchants , who have been exploring this region and purchasing coffee here for the past decade. This is the final offering out of two small Colombian lots we will be featuring this Spring/Summer - farms here are historically quite small, only a few hectares in total. Red Fox has a deep relationship with a cooperative based in and around La Union, known as the FUDAM producers association. The coffee from Familia Santa Cruz is fully washed and wet fermented (submerged completely under water during fermentation) for 22 - 26 hours before being spread out to dry on raised beds. From the mouths of the foxes themselves: “These are quite possibly the most complex coffees we’ve sourced from the greater area. There is a purity to these coffees that make them different than the rest.” We couldn’t agree more, and all of our initial roasting and brewing tests have absolutely proved how complex and versatile this coffee is. Very similar to our first release, Alicia Bursano, we’re finding that the flavors of Familia Santa Cruz are complex and vibrant, yet very balanced. Initial taste notes and thoughts: syrupy mouthfeel, chocolate and brown sugar sweetness, plums, apples, cherries, juicy acidity. This is another perfect example of why we love coffees from Colombia. Enjoy! . Available online, at our roastery, our farmers markets, and through our wholesale program. Enjoy! . #1000facescoffee #resistbadcoffee #makethemundanesacred - 11 days ago

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1000 Faces Coffee was established in Athens, Georgia in the spring of 2006. A group of ecologists and social entrepreneurs founded the company with transparency in the supply chain as the guiding principle. Ownership and management remains 100% local and is now shared amongst Jay Payne and the Kozak family.
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#1000facescoffee #resistbadcoffee #makethemundanesacred

. 1000 Faces Coffee was established in Athens, Georgia in the spring of 2006. A group of ecologists and social entrepreneurs founded the company with transparency in the supply chain as the guiding principle. Ownership and management remains 100% local and is now shared amongst Jay Payne and the Kozak family. . #1000facescoffee #resistbadcoffee #makethemundanesacred - 12 days ago

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BISCUITS & COFFEE LOVE! Today from 10am to 3pm!

What is B&CL? It's a fundraiser series by 1000 Faces Coffee & @thefarmcart. Just eat a delicious biscuit and drink some tasty coffee to support important work. Held at 1000 Faces once per month on select Sundays from 10am to 3pm.

For this month's event, 20% of sales will go to supporting relief efforts in the Antigua area of Guatemala. The eruption of Volcan de Fuego has been catastrophic. The active volcano erupted violently on Sunday, spewing hot gasses and rock with great force down into the villages and farms occupying the volcano's slopes. The full impact of this remains to be seen, but death tolls are rising and countless more are missing.

This area brings us so many good coffees and, more importantly, our relationship with the producers gets stronger every year. We can't imagine what they're going through at the moment. Our hearts go out to those affected by this natural disaster.

Proceeds will be given to Ahava Ministries, working directly with survivors and officials in the area. The ministry is normally focused on helping impoverished families through education and skills training, however, in the face of this disaster, they have turned their focus towards immediate relief by providing shelters with the supplies needed to sustain thousands of their neighbors who have lost their homes, friends, and families. Ahava is currently collecting funds to buy basic essentials such as food, clothing, bedding, medicine, diapers, and formula. They appreciate all of your help as they work to care for the families who are in such dire need at this time.

#1000facescoffee #biscuitsandcoffeelove #ahavaministries #resistbadcoffee #makethemundanesacred

BISCUITS & COFFEE LOVE! Today from 10am to 3pm! What is B&CL? It's a fundraiser series by 1000 Faces Coffee & @thefarmcart. Just eat a delicious biscuit and drink some tasty coffee to support important work. Held at 1000 Faces once per month on select Sundays from 10am to 3pm. For this month's event, 20% of sales will go to supporting relief efforts in the Antigua area of Guatemala. The eruption of Volcan de Fuego has been catastrophic. The active volcano erupted violently on Sunday, spewing hot gasses and rock with great force down into the villages and farms occupying the volcano's slopes. The full impact of this remains to be seen, but death tolls are rising and countless more are missing. This area brings us so many good coffees and, more importantly, our relationship with the producers gets stronger every year. We can't imagine what they're going through at the moment. Our hearts go out to those affected by this natural disaster. Proceeds will be given to Ahava Ministries, working directly with survivors and officials in the area. The ministry is normally focused on helping impoverished families through education and skills training, however, in the face of this disaster, they have turned their focus towards immediate relief by providing shelters with the supplies needed to sustain thousands of their neighbors who have lost their homes, friends, and families. Ahava is currently collecting funds to buy basic essentials such as food, clothing, bedding, medicine, diapers, and formula. They appreciate all of your help as they work to care for the families who are in such dire need at this time. #1000facescoffee #biscuitsandcoffeelove #ahavaministries #resistbadcoffee #makethemundanesacred - 13 days ago

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So many ways to 1000 this weekend!
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🌟Today🌟
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In Athens at our roaster café at 510 N Thomas St from 9am to 5pm and at the @athensfarmersmarket from 8am to noon.
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In Atlanta at @wsponcecity as part of the @breville #brevilleweek festivities from 10am to 2pm.
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In Atlanta at the @freedomfarmersmkt from 9am to 1pm.
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🌟Sunday🌟
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In Athens for our Biscuits & Coffee Love event alongside our talented pals @thefarmcart, raising money for volcano eruption disaster relief in Guatemala. All at our roaster café at 510 N Thomas St from 10am to 3pm.
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In Atlanta at the #grantparkfarmersmarket from 9am to 1pm.
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#1000facescoffee #resistbadcoffee #makethemundanesacred
Photo by @alpineleatherco

So many ways to 1000 this weekend! . Today . In Athens at our roaster café at 510 N Thomas St from 9am to 5pm and at the @athensfarmersmarket from 8am to noon. . In Atlanta at @wsponcecity as part of the @breville #brevilleweek festivities from 10am to 2pm. . In Atlanta at the @freedomfarmersmkt from 9am to 1pm. . Sunday . In Athens for our Biscuits & Coffee Love event alongside our talented pals @thefarmcart , raising money for volcano eruption disaster relief in Guatemala. All at our roaster café at 510 N Thomas St from 10am to 3pm. . In Atlanta at the #grantparkfarmersmarket from 9am to 1pm. . #1000facescoffee #resistbadcoffee #makethemundanesacred Photo by @alpineleatherco - 14 days ago

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"The privilege of a lifetime is being who you are."
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- Joseph Campbell
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#1000facescoffee #resistbadcoffee #makethemundanesacred

"The privilege of a lifetime is being who you are." . - Joseph Campbell . #1000facescoffee #resistbadcoffee #makethemundanesacred - 15 days ago

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BISCUITS & COFFEE LOVE! This Sunday from 10am to 3pm!

What is B&CL? It's a fundraiser series by 1000 Faces Coffee & @thefarmcart. Just eat a delicious biscuit and drink some tasty coffee to support important work. Held at 1000 Faces once per month on select Sundays from 10am to 3pm.

For this month's event, 20% of sales will go to supporting relief efforts in the Antigua area of Guatemala. The eruption of Volcan de Fuego has been catastrophic. The active volcano erupted violently on Sunday, spewing hot gasses and rock with great force down into the villages and farms occupying the volcano's slopes. The full impact of this remains to be seen, but death tolls are rising and countless more are missing.

This area brings us so many good coffees and, more importantly, our relationship with the producers gets stronger every year. We can't imagine what they're going through at the moment. Our hearts go out to those affected by this natural disaster.

Proceeds will be given to Ahava Ministries, working directly with survivors and officials in the area. The ministry is normally focused on helping impoverished families through education and skills training, however, in the face of this disaster, they have turned their focus towards immediate relief by providing shelters with the supplies needed to sustain thousands of their neighbors who have lost their homes, friends, and families. Ahava is currently collecting funds to buy basic essentials such as food, clothing, bedding, medicine, diapers, and formula. They appreciate all of your help as they work to care for the families who are in such dire need at this time.

#1000facescoffee #biscuitsandcoffeelove #ahavaministries #resistbadcoffee #makethemundanesacred

BISCUITS & COFFEE LOVE! This Sunday from 10am to 3pm! What is B&CL? It's a fundraiser series by 1000 Faces Coffee & @thefarmcart. Just eat a delicious biscuit and drink some tasty coffee to support important work. Held at 1000 Faces once per month on select Sundays from 10am to 3pm. For this month's event, 20% of sales will go to supporting relief efforts in the Antigua area of Guatemala. The eruption of Volcan de Fuego has been catastrophic. The active volcano erupted violently on Sunday, spewing hot gasses and rock with great force down into the villages and farms occupying the volcano's slopes. The full impact of this remains to be seen, but death tolls are rising and countless more are missing. This area brings us so many good coffees and, more importantly, our relationship with the producers gets stronger every year. We can't imagine what they're going through at the moment. Our hearts go out to those affected by this natural disaster. Proceeds will be given to Ahava Ministries, working directly with survivors and officials in the area. The ministry is normally focused on helping impoverished families through education and skills training, however, in the face of this disaster, they have turned their focus towards immediate relief by providing shelters with the supplies needed to sustain thousands of their neighbors who have lost their homes, friends, and families. Ahava is currently collecting funds to buy basic essentials such as food, clothing, bedding, medicine, diapers, and formula. They appreciate all of your help as they work to care for the families who are in such dire need at this time. #1000facescoffee #biscuitsandcoffeelove #ahavaministries #resistbadcoffee #makethemundanesacred - 16 days ago

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Wednesdays are for education!

We'll be taking Wednesdays to focus on education in coffee terminology. Accessibility in coffee can be as simple as understanding the jargon of coffee. Hopefully you'll find this useful and find that it helps you expand your understanding of coffee a bit more!

This week: COLD BREW

Summer is baaaasically here, which means cold brew season is upon us! Have you ever wondered what makes cold brew so delicious and smooth? Well, you are not alone! In honor of our favorite iced drink, we have decided to focus this weeks educational post on the art of cold brew.

Iced coffee comes in many forms! You could head to your favorite cafe and order a cold brew. Or you could brew a pour over at home and ice it down. Both can be delicious on a summer day, but there is no denying that the hot brewed coffee that you added ice to will taste quite different than the cold brew you got at the cafe. So what exactly makes cold brewed coffee different?

In one word, solubles.

There are a ton of solubles in coffee beans that contribute to the final taste of your cup of coffee. These solubles help give your coffee its flavor, aroma, and could even contribute to your coffees perceived acidity. The main factors in dissolving these solids are sometimes referred to as “The Three T’s” - time, temperature, and turbulence. A change in either one of these variables can drastically alter the end result of your brew. When you are brewing using hot water, you are more effectively dissolving solids than you would be able to do using cooler water. The introduction of hot water to coffee grounds causes the chemical compounds found inside the coffee (thanks to the roasting process) to both oxidize and degrade - which will result in a move flavorfully “complex” cup, raising the coffees perceived acidity. But if you were to cold brew those same beans by grinding them up coarse and soaking them in cold water for 24 hours, your end result would be drastically different, and your coffee would have almost no perceived acidity. This is due to the fact that cold water will oxidize and degrade the coffee at a much slower rate.

Continued in the comments below!

Wednesdays are for education! We'll be taking Wednesdays to focus on education in coffee terminology. Accessibility in coffee can be as simple as understanding the jargon of coffee. Hopefully you'll find this useful and find that it helps you expand your understanding of coffee a bit more! This week: COLD BREW Summer is baaaasically here, which means cold brew season is upon us! Have you ever wondered what makes cold brew so delicious and smooth? Well, you are not alone! In honor of our favorite iced drink, we have decided to focus this weeks educational post on the art of cold brew. Iced coffee comes in many forms! You could head to your favorite cafe and order a cold brew. Or you could brew a pour over at home and ice it down. Both can be delicious on a summer day, but there is no denying that the hot brewed coffee that you added ice to will taste quite different than the cold brew you got at the cafe. So what exactly makes cold brewed coffee different? In one word, solubles. There are a ton of solubles in coffee beans that contribute to the final taste of your cup of coffee. These solubles help give your coffee its flavor, aroma, and could even contribute to your coffees perceived acidity. The main factors in dissolving these solids are sometimes referred to as “The Three T’s” - time, temperature, and turbulence. A change in either one of these variables can drastically alter the end result of your brew. When you are brewing using hot water, you are more effectively dissolving solids than you would be able to do using cooler water. The introduction of hot water to coffee grounds causes the chemical compounds found inside the coffee (thanks to the roasting process) to both oxidize and degrade - which will result in a move flavorfully “complex” cup, raising the coffees perceived acidity. But if you were to cold brew those same beans by grinding them up coarse and soaking them in cold water for 24 hours, your end result would be drastically different, and your coffee would have almost no perceived acidity. This is due to the fact that cold water will oxidize and degrade the coffee at a much slower rate. Continued in the comments below! - 17 days ago

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Our good friends in the Antigua Valley of Guatemala are hurting. Volcan de Fuego (shown here dormant, in March of 2017) erupted violently on Sunday, spewing hot gasses and rock with great force down into the villages and farms occupying the volcano's slopes. The full impact of this remains to be seen, but death tolls are rising and countless more are missing.

This area brings us so many good coffees and, more importantly, our relationship with the producers gets stronger every year. We can't imagine what they're going through at the moment. Our hearts go out to those affected by this natural disaster.

Stay tuned for more info on how we intend to raise some funds to support relief efforts!

#1000facescoffee #resistbadcoffee #makethemundanesacred

Our good friends in the Antigua Valley of Guatemala are hurting. Volcan de Fuego (shown here dormant, in March of 2017) erupted violently on Sunday, spewing hot gasses and rock with great force down into the villages and farms occupying the volcano's slopes. The full impact of this remains to be seen, but death tolls are rising and countless more are missing. This area brings us so many good coffees and, more importantly, our relationship with the producers gets stronger every year. We can't imagine what they're going through at the moment. Our hearts go out to those affected by this natural disaster. Stay tuned for more info on how we intend to raise some funds to support relief efforts! #1000facescoffee #resistbadcoffee #makethemundanesacred - 18 days ago

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Historically, farmers and consumers have been kept distant by geography, the barrage of details associated with each country’s rules and rituals surrounding international trade and, in too many cases, mid-level buyers who have based business models on securing profit margins from misinformation about the market. Traditionally, coffee has come from poor countries and been consumed by people in wealthy countries; If anything, we want to do our part to balance the business so that we can focus on creating great coffees with a sense of trust and mutual understanding.

#1000facescoffee #resistbadcoffee #makethemundanesacred

Historically, farmers and consumers have been kept distant by geography, the barrage of details associated with each country’s rules and rituals surrounding international trade and, in too many cases, mid-level buyers who have based business models on securing profit margins from misinformation about the market. Traditionally, coffee has come from poor countries and been consumed by people in wealthy countries; If anything, we want to do our part to balance the business so that we can focus on creating great coffees with a sense of trust and mutual understanding. #1000facescoffee #resistbadcoffee #makethemundanesacred - 19 days ago

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One of the best things about coffee is how it makes the world a smaller place.

#1000facescoffee #resistbadcoffee #makethemundanesacred

One of the best things about coffee is how it makes the world a smaller place. #1000facescoffee #resistbadcoffee #makethemundanesacred - 22 days ago

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