Frequently Asked Questions
We’ve gathered the most common questions we get about craft coffee!
If you have some specific questions you would like to ask us please contact us. It will our pleasure to answer them the best we can!
We do not. One of the best ways to brew really excellent coffee is to grind within 30 minutes of brewing. You’d be surprised the difference this makes. Also, grinding fresh on a very cheap grinder is better than pre-grinding on a very nice grinder.
Really excellent coffee is picked by hand, and goes through multiple sorting processes and methods to improve quality. The higher number of processes involved in removing defects, underripe beans, and damaged beans the higher the amount of labor and the lower the yield from the farm. The extra work and higher amount of bad coffee removed is the primary reason for the increase in price.
Secondarily, we are trying to increase the amount farmers can earn for their coffee. We need to prove to them and their children (most importantly) that they can make a good living growing coffee. If this doesn’t happen more and more farms will stop producing when children move to the city because of the low incomes in the coffee industry.
Craft coffee is defined by high quality coffee beans roasted in small batch by a local roaster. Our coffee is made by hand and made to be great. We involve in every steps, no automation here. We source our coffee beans from around the world at the pursuit of the next best cup. We see a definitive parallel with our craft beer we produce which is also made in small batch using the highest quality of ingredients.
The flavor reference for most people is the roast level but the origin also has a lot do with it. The best cup of coffee is the one that pleases you. Although some coffees origins makes a better espresso cup and some others a better drip cup.
Here are great pages that explain all the various ways to make coffee
Just like anything that can break down over time the fresher the coffee the better the cup. If you let air get to your coffee after breaking the seal or sitting it out open air it will get oxidized, which means the air particles have wafted over and through the beans and have reduced its freshness.
This is the reason we sell our coffee as whole beans. Beans will stay fresh for several weeks even months when kept sealed in our bags.
Grounded coffee freshness last for a few days and the coffee should be good for 2 weeks. In fact as soon as coffee is grinded it loses some of its appeal right away. We recommend you keep your coffee in bean form as long as possible and grind only what you will brew.
Do not freeze your coffee beans to keep its freshness longer, it will actually cause the opposite to happen.
The best way to grind beans is to use a Burr grinder- They can be purchased in many places all over the net and in stores. Know your grind settings for how you want to brew your coffee Take a look at the below chart to get you going the correct direction
Burr grinders can be purchased any big stores, here is the selection at Amazon, Walmart and Canadian Tire.
Caffeine content is affected by the type of coffee bean, roast style, how the coffee is prepared and the serving size.
Type of coffee beans: There are many varieties of coffee beans available, which may naturally contain different amounts of caffeine.
Roasting: Lighter roasts have more caffeine than darker roasts, although the darker roasts have a deeper flavor.
Type of coffee: The caffeine content can vary significantly between regularly brewed coffee, espresso, instant coffee and decaf coffee.
Serving size: “One cup of coffee” can range anywhere from 30–700 ml (1–24 oz), greatly affecting the total caffeine content.
- Brewed Coffee average cup is 95mg of caffeine
- 12-oz cup of cold brew coffee can contain between 153 mg and 238 mg of caffeine.
- A single 1-oz shot of espresso contains approximately 63 mg of caffeine.
The degree to which coffee beans are roasted is one of the most important factors that determine the taste of the coffee in the cup. Before roasting, green coffee beans are soft, with a fresh “grassy” smell and little or no taste. The coffee roasting process transforms these raw beans into the distinctively aromatic, flavorful, crunchy beans that we recognize as coffee.
The most common way to describe coffee roast levels is by the color of the roasted beans, ranging from light to dark. As coffee beans absorb heat in the roasting process, their color becomes darker. Oils appear on the surface of the beans at higher temperatures. Because coffee beans vary, color is not an especially accurate way of judging a roast. But combined with the typical roasting temperature that yields a particular shade of brown, color is a convenient way to categorize roasting levels.
Below is a list of common roast levels and their description.
Lighter roasts are characterized by a more pronounced and intense acidity. Most of the sweetness that the coffee comes with is retained in lighter roasts as the process of caramelization has not affected it to a greater extent.
Compared to light roast you will notice an intensity increase of aromas, sweetness, and acidity. While acidity reaches a peak during light-medium roast, the sweetness is more balanced than light roast. Mouth feel is also increased and roast notes are not apparent. Medium roast is used in cupping protocols to determine the different flavor qualities and their intensities.
The acidity intensity is greatly reduced making way for the roast flavors to kick in. The aromas complexity also decreases. Roast notes become more apparent and the body gets heavier. As coffee is caramelized during roasting, typically more bitter notes appear. This roast gets closer to a chocolate-like flavor profile.
A general misconception is that it is often mistaken for burnt coffee flavor. Dark roasted coffee is dominated by the roast notes of the roasting process covering the original flavor profile of the origin to a greater extent.
Acidity decreases significantly, leaving only a trace of the original ones. The mouth-feel of the coffee is increased and the bitter notes of caramelization show up.
A well dark roasted coffee, can reveal notes of chocolate or cocoa seeds.
Another important factor is your ability to perceive the different flavor-contributing compounds. The flavor perception varies from person to person depending on the sensorial experience. That means that you can only recognize flavors which you have already experienced during your lifetime.
However, training your tasting skills is not difficult and requires only focusing on what you eat and drink every day and become aware of the flavors you are trying.
Trying different coffees from different origins and roast degrees, can also contribute to train these sensorial skills and increase your sensibility.
Coffee that refers to single origin means that the coffee you will be making is from one coffee farm. Single origin coffee lets you experience the specific taste of where its from.
Coffee blends are a mix a various single origins and is often use to create a more balanced flavor that appeals to a larger group of coffee drinkers.
We source our coffee beans through a single distributor who’s always on the lookout for the next best cup. Many people will ask if we carry Fair Trade coffee, at this point we do not but we may explore that option in the near future.
Yes…it really is along with craft beer and pizza of course!
Mario Bourgeois has a love for growing small businesses and also a love for great coffee. In 2017 Mario bought himself his first coffee roaster, a small 1kg unit that took some special touches to operate. He then in late 2018 graduated to a 5kg roaster. He has always wanted to couple his coffee with one of his other businesses Cassel Brewery and is looking at ways to use the beer avenue to find more avenues for coffee.
You can read more about Mario here