Coffee Ambassadors

"Third Wave" coffee featured on Travel Channel

2012-02-09T10:58:00.001-08:00

Make sense of coffee drinks

2012-02-07T09:36:00.001-08:00

Courtesy of

Sk8ingjenius

Coffee Cups 101: Cup Materials

2012-01-24T19:06:00.000-08:00

There are a lot of things to consider when you choose how you will drink or serve your coffee. One of the BIGGEST things to think about is what you will actually be putting the coffee in!

The answer, of course, is CUPS!

One of the things that I love the most about drinking a cup of coffee is feeling the warm mug in my hand. A good mug is almost a nice as a good cup of coffee. This is especially true on cold winter days, which we are having plenty of here in Chicago.

In the next few weeks I would like to explore the various kinds of cups and mugs you might see at a coffee shop, and explain why you might want to use them.

Today we will be looking at the materials your cup is made out of!
Coffee cups can be made out of many things.

They can be:
Plastic,
paper,
metal,
glass,
ceramic,
or even a combination of things.

What follows is a look at these common materials and why you may (or may not) want to serve coffee in them.

PLASTIC:
Plastic cups, although not common in cafes, are the bread and butter of the travel mug industry. Almost every cup you are given as a cheap attempt at a brad recognition campaign will be plastic. Many of the cups you can buy at your local target will also be plastic. It's easy to find yourself using a plastic to go cup without even thinking about it. Unfortunately, this may not be a good thing. Plastic has not had a very good track record as a beverage container. There is a lot of cheap plastic out there that you will need to avoid. Make sure your cup does not contain Bisphenol A (BPA). This is a substance found in a lot of plastics that is now widely believed to be a toxic substance. You will also want to look out for cheaper plastics that will melt at higher heats. If your cup is not dishwasher safe there is a good change it will make your coffee taste a little funny. Plastics also don't retain heat well so your coffee will often cool quickly. On top of all of that, you have to admit that drinking out of plastic just doesn't feel very nice.
NLDR: Avoid plastics if possible, they're kind of gross

PAPER:

Paper cups are involved in a love/hate relationship with all cafe owners. Without them it would be difficult to make a profit, but they are just TERRIBLE. Paper cups are available at almost all cafes, but that doesn't mean you should use them. Not only do they add a nasty paper taste to your coffee, they are also simply just filling up landfills. They don't keep heat in efficiently. They cost the cafe extra money for something you are just going to throw away.I DON'T LIKE PAPER CUPS!

If you HAVE to use them be aware of a few things you should know

Don't use cups that have a wax coating. The wax will melt into your coffee. You don't want to drink wax do you?
Cups are NOT often recycled. Putting them in the recycling just means there will be one more step until they get to the landfill.
You can get cups made out of recycled paper
PLEASE, do not throw away a cup that is STILL FILLED WITH LIQUID. Real people have to clean up your mess, and it's not fun.
Although there are some cups that are "biodegradable", very few places will actually compost the cups. If you want to be green, you will have to compost the cups yourself.
One last thing, if you are thinking about using STYROFOAM cups instead. JUST SAY NO! They make you look cheap, they taste awful, and are simply terrible for the enviroment

METAL

A metal coffee cup isn't as common as a plastic or a paper cup, but you still see a lot of them. I see metal cups mostly as travel mugs. Although metal mugs have existed for about 4,000 years they have rarely been used for hot beverages. The heat conductivity makes it difficult to hold if the contents are hot. This is why most metal travel mugs also include more insulated materials.

There are a few things you should know about metal mugs:

Metal is light weight and durable which makes it great for camping gear, but just because you have a camping mug doesn't mean your coffee will taste good
Many metal cups can leave a taste in your coffee. Look for cups made out of stainless steel, aluminum has a flavor that doesn't go well with coffee.
Metal cups heat up quickly, but also lose heat quickly. Don't use a metal cup if you want your coffee to stay hot

CERAMIC

Ceramic cups have been around longer then anything else. They were invented in East Asia over 12,000 years ago! There is a good reason ceramic has stuck around so long. It's great! I love ceramic cups. They holy heat well, they feel nice when you hold them, they don't add funny flavors to your coffee (as long as they have a glaze applied). I drink out of a ceramic cup 90% of the time. However there are a few thing that you should know about ceramic cups:

Once a ceramic cup is cracked it will build up bacteria in the cracks. you will have to throw it away (otherwise it's a health code violation)
If you own a cafe make sure you look into heath code regulations. You may not be allowed to fill cups that customers bring in (since you don't know if they are clean). An alternative to this is to have a "mug club" of some sort where people can keep their mugs at the shop and get them cleaned when they are done.
Ceramic breaks very easily... providing these kinds of cups will save you money on paper cups, but may wind up costing you more if people drop the ceramic a lot.

GLASS

Glass has many of the advantages, and the disadvantages of ceramic They both don't effect the taste of coffee negatively, they both can feel nice to hold, and they both break very easily. In fact glass is technically a noncrystalline ceramic. Very few people use glass cups for coffee, but it has become an option in many shops in the last ten years. A drink called the "Gibralter" has taken it's place many specialty coffee shops. This is a drink that uses a cup like the one seen in the picture. I personally love drinking out of little glass cups like this.

There are some things you should know about glass:

It doesn't hold in heat as well as most ceramic cups
It gives you a nice look into what's going on below the surface of your coffee (which i think it pretty cool)
It isn't as traditional, or as aesthetically pleasing as ceramic, so make sure you offer ceramic too

Christmas Traditions: Kenya

2011-12-20T14:46:00.000-08:00

Pilau

This week we continue our series exploring the Christmas traditions of some of the countries that we have imported coffee from this year.

Today I'd like to focus on Kenya. Christmas celebrations begin early in Kenya. People begin to visit their families a month before Christmas and there is a lot of travel out of the urban centers out in to rural communities. Most people are taking time off work at least once, or sometimes taking more then one vacation this month.

All this travel means that the busses are getting pretty packed since most people travel on busses!

Kenyans love to eat at Christmas. Chickens, sheep, goats and cows are slaughtered by the hundreds to prepare for the celebration. In you live by the coast you will have your fill of Pilau, which is a staple food in that region.

Whatever you're eating make sure you wash your hands! Kenyans eat with their fingers, rather then forks and knives!

As Christmas approaches people will begin to attend prayer services. It is common for people to even attend all night prayer vigils to bring in Christmas.

If you want to celebrate christmas like a Kenyan just remember these three things:

FAMILY
FOOD
FAITH

Merry Christmas!

Christmas Traditions: Guatemala

2011-12-13T13:28:00.000-08:00

This year we will be exploring how people celebrate Christmas in a few of the countries where we get our coffee from. Part of getting to know your coffee is getting to know the people that you get it from. Christmas is a big deal in most of the countries we import coffee from, and so we want to take a moment to honor those traditions.

Today I'd like to focus on Guatemala. Not only does Guatemala produce some of the best and brightest coffee on the planet, it also celebrates christmas a bit different then we do here in the United States.

Nine days before Christmas there is something called a "posada procession" that begins. In this ritual statues of Mary and Joseph are carried around seeking shelter. They are let into a new house every night for nine days. As they are carried drums are played and fireworks are lit as there is a celebration around the statues. When they arrive at the destination there is a carol that is sung and a set of ritual questions are asked. Eventually Mary and Joseph are let into the house. They are placed in the "nacimiento"(a Latin American nativity scene) where they will remain until the next night when the procession will continue to the next house.

The procession is quite the party. There is punch and tamales for everyone. People have a dance party together when Mary and Joseph are finally let in.

On Christmas eve, not only are Mary and Joseph let it, but Jesus is added to the nacimiento. When this happens the biggest part of all happens.

There is a large German population in Guatemalla so Christmas trees have made their was into the nacimiento. At the final house presents are left under the tree on Christmas morning for the children as gifts from the Christ Child. Gifts for adults are not opened until new years day.

On Christmas Eve there is a Midnight Mass that follows the posada and after the mass there is a full supper!

6 Ways to Guide Your Shop's Culture

2011-12-06T16:35:00.001-08:00

If you want your coffee shop to survive for more then two years you NEED to have an inclusive culture. Having a inclusive culture can bring in new people, and help you to expand your markets. Having a restrictive culture will eventually burn out and close in on itself. This does not happen naturally; it takes time, money, and energy. The first step is what we talked about last week. Last week we talked about how to evaluate WHAT your coffee culture is saying to outsides. If you missed it check it out! Knowing your culture is important, but you can't stop there. Learning how to form culture is where the real power for transformation comes from.

Six Ways to Guide Your Culture

This week I would like to give you 6 things you can create that will help you guide the culture toward where you want it.

1. Structures
Make sure the structures you have in your shop are open to new people. Structures are the practices that inform the culture you develop. If you only hire hipsters you will only have hipster clientele. If you only have white people in management positions, you will have trouble making minorities feel at home. If you play music that's inappropriate for children, you will not have young families buying your coffee. If you notice a wall that is keeping people out consider taking actions to tear them down.

2. Systems and procedures
Systems are "how we do things around here." It's important to set up systems that set you apart from the rabble, but still invite newcomers in. You should have procedures that respect both the coffee and the clientele. Use fresh roasted coffee, weigh our your coffee, measure your temperatures, keep things fresh, buy locally, use ethical coffee, and invite your customers into what you are doing. Present your systems in a way that is easy to understand, and which is available for them to explore and share with others.

3. Rites and rituals
One powerful thing you can do for your customers is create rites and rituals, and honor the ones that occur naturally. This can happen lots of ways. Create a regular schedule so people will be able to better create a relationship with their barista. Offer classes and cupping that being people into your coffee making procedures. Create yearly, monthly, and even daily traditions that people can count on. Have fun with this one. I have created ceremonies that I perform from time to time that honor coffee and those gathered around the cup with me (these can be great ways to share the values and commitment of your shop).

4. Physical space
Treat your space like you would a cup of coffee. Use all your senses and look for the subtle details. Look out for things that make you look unprofessional, sloppy, unwelcoming, too sterilized, too grimy, or just incompetent. Make sure the space smells good. Make sure your shop has a comfortable climate. Hire a designer to help you out. Get consistent branding. Show people that you care about them by caring about your shop!

5. Stories from the history of the shop, the space, the neighborhood and the coffee world
Gather stories! Talk about the barista who showed up 2 hours early to get the shop open on time during the blizzard of 2009, talk about when your loyal customer used your shop for a school project, talk about every story you can collect that can give people an idea of what you want your coffee shop to be about. Try to tell a story to a new customer every day.

6. Formal statements
Do you have formal statements that guide where your shop is going? You should! Every coffee shop should have a mission statement, a list of values that you try to honor in everything that you do, a vision for where your shop is going, a general strategy that states where you are going, and a list of concrete very specific goals. Bring a group of people in your culture together and start forming these documents. Make them EASY TO MEMORIZE and ARTICULATE THEM in everything that you are doing. The mission and vision will start to catch over time, and people will have a more concert idea of what you are doing to accomplish your goals.

Discovering Your Coffee Culture?

2011-11-28T12:00:00.001-08:00

cul·ture/ˈkəlCHər/ Noun: The arts and other manifestations of human intellectual achievement regarded collectively.

Coffee nerds know how to taste coffee. We know how to grind the coffee just right, use the perfect amount of water, smell, and slurp the coffee. We know how to pinpoint fine nuances in beans, and detect which flavors point to country of origin, roast degree, and processing method. HOWEVER, often coffee nerds are not very good in detecting what the culture of their coffee shop communicates.

Far too often coffee shops that have the best tools to bring people GREAT coffee have a culture that EXCLUDES those they could be teaching. This is almost never the intention of a coffee shop. After all who wouldn't want more customers? The problem lies in the reality that too often people don't recognize the culture of their coffee shop.

Asking a culture to describe their culture is like asking a fish to describe their bowl. They will point out everything in the bowl EXCEPT the water.

Culture surrounds all we do, and is one of the FIRST thing that someone notices when they walk through the door of your shop, however it's invisible to the people most empowered to change it.This doesn't have to be the case. Although we can never enter our coffee shop as an outsider, what follows are six questions you can ask about how your coffee shop runs that will help you figure out what your culture is screaming to everyone but you.

Do you encourage your staff, and yourself to pay attention?
You should have a system in place that encourages people to always look at the culture and setting in your coffee shop critically. Make sure your staff know how to look critically and report honestly, and make sure you pay attention at all times. Talk to people around you, and look for who is sticking around and who isn't coming back. Pay attention to why.
What is the reaction to critical incidents?
When there are problems, or even positive incidents that come up evaluate how are they handled. Make sure you take time for critical thinking about what in your culture may have contributed to the incidents. Put yourself in the shoes of all people involved. Put yourself in the shoes of as many customers as you can. Take note of what they might see in the situation.
How do you allocate resources?
Your wallet speaks volumes about what is valued in your culture. If you spend money on things geared for the coffee elite, but don't invest in things to help the average person understand people will notice. If you don't spend any money on things to make your coffee better people will notice. If you don't spend money on making the space inviting people will notice. Go over everything that you spend, and ask why you bought it. Then think about as many customers as you can and ask what they would think about the purchase.
Who is put up as a role model in the culture?
Create a list of your dream team of people you would love to work with. Figure out what about these people is attractive to you. Are these traits that form a culture that is welcoming to outsiders? Figuring out what you view as impressive will point out what might make people feel they are treated as unimpressive. Evaluate if these are good cultural values.
How and why are people rewarded? Do you have any systems of rewards set up for customers? Do you have any systems of reward set up for employees. This is more then just punch card programs. Think about what sorts of things give your patrons and staff social capitol in the shop. What gives people a voice? What gives people power? Are the things that reward people focused on welcoming people in, or do they exclude people?
Why were people hired?The people you choose to hire are one of the strongest ways culture is formed. What were you looking for in your hires? When you look at applications what things stand out to you? Do these values put the customer first? If they don't your shop might look like the video I have posted at the bottom!

Hopefully these question will have helped you recognize the culture of your coffee shop. Next week we will talk about how to create the culture you want.

WHAT NOT TO DO:

Coffee Snobs from Frankie Shaw

Chosing a Coffee Caterer

2011-11-15T16:40:00.001-08:00

This week we continue our series on serving coffee to large groups of people on a budget. The scenario last week discussed one possible option, where a person was trained to make coffee in conjunction with their role as a greeter, service desk attendant, or a similar role.

This week I would like to explore another option: catering.

Hiring a coffee shop or roaster to make your coffee can be a great option. This is probably the best option for a group that only meets one in a while. A good coffee caterer will allow you to supply great coffee to your event without having to spend thousands on coffee equipment and training staff or volunteers, however there are many coffee caterers out there that won't do a much better job then you would do on your own.

How can you know that your coffee caterer will do a good job?

First: Know your options

There are basically three kinds of coffee catering

Coffee Shops that make the coffee in their shop
Coffee Shops that make coffee in your context

Using their equipment
Using your equipment

Full espresso bars that create custom espresso drinks at your event

Think about what you will need to have in order to make your event the greatest success. Having a fully functional espresso bar at your event can be very impressive, but it's also very expensive. Simply picking up coffee from a coffee shop doesn't have the wow factor, but it's the most cost effective option. You will have to make that decision yourself.

Second: Know your coffee

The coffee that is being served can be an indicator of how much your caterer cares about the quality of their coffee. Ask them the following questions:

When was the coffee being served roasted? (It shouldn't be served over a week and a half after roasting)
Where was the coffee grown? (if they know the country: good. If they know the farm: better. If they know the micro-lot: best)
What have you done to assure that the coffee has been bought in an ethical way (it doesn't need to be "fair trade" to be ethical, but they should be able to explain how their coffee buying habits are just.)

Third: Know their system

There are some things that a caterer can do that are warning flags about the quality of their operation. Here are a few examples of things to look out for:

Their coffee should be fairy local. They need to be able to get their coffee shipped to them in enough time for it to still be fresh. This wouldn't be an issue if you use a roaster to cater your coffee. (If they are having it shipped directly from the roaster with 2 day shipping across the country it would still be ok, if it's from Italy or somewhere over-seas it's generally stale).
Make sure they are storing their whole bean coffee well.

Airtight container
Room Temperature
No direct sunlight

Make sure they are storing their brewed coffee well. If they aren't serving their coffee as they make it, make sure that the coffee is not being stored on a hot pad, burner, or in a percolator. Ideally a preheated "air pot" or another well insulated container.
If they are creating espresso drinks at your event make sure they are grinding their coffee individually for each drink, and never resteaming any of the milk

Fourth: Make your expectations clear. The more you communicate with your caterer about the event and your expectations, the better your event will go. Make sure you contact the person who is in charge of managing catering and talk to them about how they do things. Let them know what you are expecting, and make sure you are on the same page.

FYI: If you live in Chicago our partner shop "Ipsento" caters our coffee at many events. Contact them if you're interested call (773) 904-8177.

Making Coffee For Big Groups: Part III

2011-11-08T17:32:00.000-08:00

This week we continue our series on how to make coffee for large groups. One way to make better coffee is to turn a greeter or information person into a "barista".

A barista is the person who makes your coffee in a coffee shop. Although technically you would need an espresso machine and an experienced espresso wizard for you to have a "real" barista, having a dedicated coffee person can be a GREAT way to make better coffee and create an environment where people feel welcomed.

Having a dedicated coffee person means you don't have to invest in a huge coffee maker, but can simply be making coffee consistently with quality small coffee brewers. This will guarantee the coffee is always fresh, and will also make sure that people are making connections in your gathering or meeting without the awkwardness of a forced interaction.

If your meeting is happening weekly you can have 4-5 volunteers that rotate once a month in this role.

The total cost of implementing this is very low. All you will need is:

A Handful of Volunteers
A Brewing System That Can Make Good Coffee (you may already have this)
A Place to Brew Coffee

Access to water, a trash can, electricity, and coffee
Ideally this place would allow for coffee to be made, while still interacting in meanigful ways with people who come to get coffee

A Kitchen Scale (To Know Why Click Here)
Some Training to make sure the coffee being made is of the highest quality

You can get some of that just by reading this blog
You can take one of the classes we offer HERE

If this idea doesn't appeal to you, don't worry we'll have more ideas next week!

How NOT to serve your group coffee and why

2011-11-01T17:41:00.000-07:00

Last week we examined the difficult situation that many leaders find themselves in where there is a large group of people that need coffee, but not a consistant enough need that purchasing a high end commercial system merits the investment that would be required.

I have spent years facing this problem and I can tell you from experience that there are a number of options that people use that are not ideal. The coffee that is used is often poorly made, poorly stored, and poorly obtained.

Cheap coffee reflects a cheap organization. It communicates to those who attend your events that they are not worth the time or the money to offer quality hospitality and can also communicate a lack of ethics since most people now know that the cheapest coffee is often purchased at the expense of poor farmers and laborers.

The amazing thing about coffee is that it doesn't cost very much to improve. Unlike other products you can get some of the best coffees in the world without a huge investment. Taking your coffee from terrible to GREAT doesn't require a lot of money, just a little thought and care.

One of the first things to do, if you want great coffee, is to STOP doing some things that are BAD for your coffee. The following is a simple list of things NOT to do.

DON'T use a system the heats the coffee
There are a lot of systems that keep coffee hot by continually heating the coffee. The longer the coffee is exposed to heat the more the flavors that make your coffee great will be turned into bitter flavors of scorched oils. Avoid percolators or keeping your coffee on a burner. INSTEAD either serve your coffee as soon as it's done brewing OR store it in a preheated themas or air pot.
DON'T buy your coffee in bulkCoffee doesn't stay fresh for very long. If you go out and buy your coffee once a month, EVEN if it were roasted the day you buy it, your coffee will be stale by the end of the month. That doesn't even take into account the fact that most coffee that you can buy in the grocery store are stale before they even make it on the shelf. INSTEAD buy your coffee the morning of your event from a local roaster and only buy as much as you need for the day.
DON'T use pre-ground coffeeCoffee starts to oxidize much faster when it's ground. It only lasts a few hours once it's ground. Ideally you should have a quality burr grinder that you can use before you grind every cup or pot. However this is expensive. A cheap way you can get around this is to have the roaster of coffee shop you work with grind the coffee for you right before the event. Having an employee of volunteer pick up the coffee and have it ground on their way to the event is a great way to assure you have fresh ground coffee without spending a bundle.
DON'T buy coffee just because it's cheapCheap coffee often reflects loose ethics. The coffee you buy is a moral decision. I am amazed at how many groups I have gone to that talk a lot about social justice but serve coffee that reflects a disregard for ethical buying practices. Do your research, it doesn't cost anything to get informed. Your coffee should be:

Bought at a fair wage
Environmentally responsible
Concerned with the workers who do most of the leg work
Sustainable

Getting Coffee for a Large Group: Part 1

2011-10-24T19:29:00.000-07:00

Last week my pastor had the bright idea that I would make coffee for some of the people at my church. I love making coffee, and so I loved the idea. They were having a meeting with about 50 people or so in attendance, so I thought to myself:

"how can I make good coffee for all these people with the inconsistent, unreliable equipment at the church?"

The solution I came up with was to bring a bunch of my own equipment (along with some of our whole bean Coffee which I purchased for the church), and make each cup individually. It look a lot of work, but at the end of the day it worked really well. Everyone got what they wanted: a great cup of coffee, and a lot of fun learning and talking to each other.

Thinking back on the experience I thought that it points to a big hole in the coffee world: Large Group service structures for coffee.

A church is a place that generally has a HUGE need for a ton of coffee ONE HOUR a week. Churches aren't the only places that have this kind of demand bubble. Any organization that hosts large events knows the difficult of supplying coffee for these sorts of things. Most places can't afford the kind of equipment required to make quality coffee on a large scale so they have to explore other options.

Many groups resort to using options that save them money but wind up making the coffee so bad that I sometimes wonder why they bother at all.

THERE IS HOPE!

In the next few weeks I will be exploring ways you can get GREAT coffee to your group without breaking the bank.

Having quality coffee is not impossible for anyone. With a little bit of work and creativity you can bring new life to any gathering with quality coffee. Stay Tuned!

Third Wave Coffee Philosophy

2011-10-17T11:35:00.000-07:00

Today we continue our series looking at the three waves of coffee in the United States.

If you remember First Wave coffee is focused on getting coffee to the most people through, commercials, convenience and consistency. It pressures people to drink coffee by highlighting the conventions.
On the other hand, second wave. is about getting coffee that pleases the most people. This is achieved by creating a cup of coffee that focuses on the consumer. Through customization, creativity, and community.

Third wave coffee is focused on the coffee and trying to get the coffee to be treated like a fine wine.
This is driven by crafting with care, culinary art, and conceitedness

This is about getting coffee that pleases the most annoying people.
This is where I live and where Coffee Ambassadors lives, so don't be offended we implicate ourselves.

Third wave has done a lot of great things for coffee in the world, but the fact remains that in many ways the philosophy that drives much of third wave is a latent sense of superiority. The focus is not on the consumer at all, but on the coffee and the barista that makes it.

Below I have posted a video from one of our friends in the third wave. I really like the video itself, but I want you to notice a few things.

One phrase in the video that really shows what the philosophy of third wave is when he sets his methods apart says "most people who are preparing [espresso] don't give it [my kind] of respect."
Notice the personal pronouns. This video uses I and We a lot but doesn't use "you" at all except when he is describing what is "wrong" with the coffee.
Notice how he sets himself and his coffee apart from the rest of the coffee community saying they serve "a different kind of coffee then what most people are used to"

FIRST WAVE	SECOND WAVE	THIRD WAVE
Convenience Commercials Consistency	Customization Creativity Community	Crafting with care Culinary art Conceitedness

A Look at Second Wave Coffee Philosophy

2011-10-08T11:12:00.000-07:00

Today we continue our series exploring different "waves" of coffee. Last week we looked at some of the ads at the height of "fist wave" (Folgers, tasters choice etc) coffee consumption. They demonstrated a keen awareness of the power of CONFORMITY. Their power was showing people that they could be "normal" or "successful" if they simply had the right coffee.

This week look at the philosophy of SECOND WAVE coffee (this is your typical Starbucks or Caribou Coffee).If you watched our video that gave an overview of these forms of coffee you will remember that SECOND WAVE coffee is driven by CUSTOMIZATION.

They focused on coffee that PLEASED THE MOST PEOPLE, not just that was made available to the MOST PEOPLE like we see in first wave coffee.To compare the two:

FIRST WAVE	SECOND WAVE
Convenience Commercials Consistency	Customization Creativity Community

I think that the ad for Starbucks highlights the driving force of second wave marketing.

Examples of First Wave Coffee Philosophy

2011-09-30T06:47:00.000-07:00

If you watched our video a couple months back on different coffee "waves" you will remember that coffee culture in the United States Has gone through three "waves" in the last 100 years.

Today I would like to give some examples of how coffee in the first wave worked. First wave coffee is driven by brands like Folgers, Maxwell House, and Tasters Choice.

You may remember that "first wave" coffee was driven by:

Consistancy
Commercialization and
Convenience

It's goal was to get coffee to the most people, and it did a good job of it. Notice the ads below... They are selling coffee as part of a lifestyle rather then as something that can help show the unique you (second wave) or something that has value in itself (third wave).

In the video above almost nothing is said about the coffee itself, but it connects drinking coffee to a lifestyle that OTHER people have. It basically says "drink coffee and you can be like the people you wish you were." This is a typical first wave philosophy.

In This video the lifestyle is almost oppressive. It basically says drink Folgers or you will be a failure as a wife. It uses broad social pressure to push a brand. Like the first ad it pushes you into homogeneity with society as a whole.

We will explore Second and Third wave coffee in future posts

America must be drinking our coffee

2011-08-30T06:23:00.000-07:00

Five tips to make a better cup of coffee at home

2011-07-28T16:48:00.000-07:00

Before I teach a group about coffee I generally ask them what they would like to learn. Some are interested in history, and others are interested in the science, while still more would like to learn more about how coffee is grown. One thing has always been of interest to every group I have ever taught.

People want to know how to brew a good cup of coffee at home

There are dozens of methods people use to brew coffee at home and within each method there is almost an infinite number of possibilities to how you will make a great cup. Making coffee is like being invited onto a playground, there are lots of places to play and lots of ways to play once you get there, but their are also rules and boundaries that will help you feel more at home and have a lot of fun.

The following are 5 tips I have found help people make coffee better no matter how they like to brew it.

Tip 1: Only Buy Enough Coffee For a Week or Two
Coffee only stays fresh for about 2 weeks after you buy it. If you only go through a half a pound in that amount of time only buy a half a pound. I generally only buy enough to last me one week since I know that I will have to wait a few days after the coffee is roasted for the beans to be at their prime brewing time (coffee releases gasses after it's roasted, giving it a few days to rest can help you get a better cup too.) The best way to get coffee is from a roaster (like us) that way you know you are getting it fresh!

Tip 2: Get a Burr Grinder

If you want the best cup of coffee at home the first step i recommend it to buy a good burr grinder. Grinding your coffee before you brew it will help your coffee stay fresh longer then getting it pre-ground. Unlike a blade grinder, a burr grinder grinds coffee at a uniform grind, which means you will have a more even extraction and a better balanced cup of coffee.

VS

There are many on the market. I would personally recommend the Baratza Virtuoso Coffee Grinder - Baratza 585 the Baratza G 285 Maestro Conical Burr Grinder is also good and about half the price. If you really want to make a larger investment the Baratza 885 Vario Espresso Coffee Grinder can do a great job with drip as well as espresso. If you want a cheaper option or something that's good for travel check out the Hario MSS-1B Mini Mill Slim Coffee Grinder or the Hario Coffee Hand Grinder Skerton. Don't bother with cheap electric models like the Mr. Coffee BVMC-BMH23 they have cheap burrs that don't do a much better job then a blade grinder.

Tip 3: Store Your Coffee Somewhere Dark, Dry and at Room Temperature
Your coffee has enimies: light, oxogen, and moisture. This unholy-trinity of forces will breakdown your beans and give them an unpleasant flavor. The best way to avoid this is to store them in an airtight container away from sunlight. DO NOT store your coffee in the fridge. Since coffee absorbs the flavors around it you will find that your coffee with have flavors of last nights dinner in it, and you probably don't want that. I use a porcelain container with a rubber seal which I keep on my counter. Don't use the bag the coffee came in. Those bags generally are not air tight after you open them.
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Tip 4: Use a Gram Scale
Weigh out how much coffee you are using and how much water you are using. Weight is much more accurate then volume when it comes to coffee. Instead of eyeballing your water or your coffee scoop get a gram scale and make sure you are using the right amount of coffee and the right amount of water. For every 1 gram of coffee I use I use 16-17 grams of water. This ratio works in almost every brewing method for a "drip" style of coffee. A gram scale is a great investment to make. I believe every kitchen should have one. I use mine for all my cooking.

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Tip 5: Record What You Do
Keeping a coffee log is a great way to help you hone in on what you like and don't like. Buy a notebook and keep track of what you are doing with your coffee. Keep track of where the coffee is grown, where it's roasted, how it's processed, what kind of plants they used, and when you tried it. You can also keep a record of how fine you ground your coffee, how long the brew process took and what flavor notes you tasted when you drank the coffee. The more you record the more you will be able to see patterns in what you like, and the more you will be able to remember what you've had. Keeping a journal of your coffee can help make coffee more then something you drink, but something you treasure.

Coffee 101 cliff-notes edition

2011-07-07T07:09:00.001-07:00

What is 3rd Wave Coffee

2011-06-20T11:25:00.001-07:00

Here is a video I made to help explain the history of coffee in the United States in the 20th Century

Is Coffee Good For You?

2011-05-28T15:07:00.000-07:00

This month there was BIG news in the coffee world. A recent study by Harvard School of Public Health indicates, among men drinking at least 6 cups per day, the adjusted risk for overall prostate cancer was 18% lower vs that in nondrinkers.

However before we start jumping up and down there are a few things to notice.

The number of cups that people were drinking. Folks were drinking 6 cups of coffee a day. This is TWICE the average consumption of coffee that most Americans have.
This study shows health benefits are only for MEN. There another study that states that coffee can have an increase in the risk of breast cancer among WOMEN who drink more the 4 cups a day (although other studies have indicated that coffee consumption has no effect)
This study is not definitive. "It is premature to recommend that men increase coffee intake to reduce advanced prostate cancer risk based on this single study," Dr. Wilson and colleagues conclude. "In addition, the effects of coffee consumption on other aspects of health must be considered in making consumption recommendations," they add. "However, our findings are potentially important, given the lack of identified modifiable risk factors for advanced prostate cancer."

So is there any reason to drink coffee from a purely "better health" point of view?

Yes!

Recent studies seem to indicate coffee drinkers are less likely to have type 2 diabetes, Parkinson's disease, and dementia.
There are also antioxidants in coffee which can make you healthier! In fact according to a study by Dr. Joe Vinsonm,"Americans get more of their antioxidants from coffee than any other dietary source. Nothing else comes close."
The tannins in coffee may reduce the cariogenic potential of other foods. Pretty niffty huh?

Are there anythings that can harm your health as a result of coffee?

Yes!

Coffee can damage the lining of the gastrointestinal organs, causing gastritis and ulcers.
Coffee contains cholesterol (this can be reduced if you use paper rather then metal filters)
Coffee also interferes with the absorption of supplemental iron so it should not be drunken often if you are anemic.

All in all coffee is a pretty healthy drink, but it does have risks too. Before you go out and start drinking 6 cups a day to prevent cancer you should make sure you've considered what that could do to your body!

Watch the USBC LIVE: RIGHT NOW!

2011-04-30T11:20:00.000-07:00

Hey everyone, if you want to have some fun today the US Barista Competition is going on!

Watch the competition with some live commentary from me and others from around the country!

It's a great time! ALSO we want to wish our roaster Jonathan Jarrow great success... He is competing as the Regional Champion from the Mid-West in the brewers cup!

Schedule for Today

(times may be off by a half hour or so... this is Central Time)

Jacque
  DesMarais    12:48

Park
  Brannen    1:07

Joe
  Marrocco    1:26

Ryan
  Willbur    1:45

Sam
  Purvis    2:04

Sarah
  Dooley    2:23

Lorenzo
  Perkins    2:42

Jared
  Truby    3:01

Ryan
  Knapp    3:20

Ian
  Levine   3:39

Nikolas
  Krankl    3:58

Devin
  Chapman    4:17

Chandler
  Rentz    4:36

Pete
  Licata    4:55

Find Your Grind

2011-04-27T07:06:00.001-07:00

Live From Rancho Ebenezer

2011-03-16T20:10:00.000-07:00

A fence we are building for Rancho Ebenezer

Grown at an elevation of 5,000 - 5,500 ft., our Honduran coffee is grown on the slopes of the San Matias mountains. The farm began with donated saplings to sustain Ranch Ebenezer, a home for orphans and disadvantaged children. In 2001, the home was built to give the children an escape from the city. Coffee represents a second chance at life and also a huge part of their country’s culture.

Tim, Liz, and I are here on a mission to help the farm get better quality coffee, and work alongside the outreach to the children here.We brought with us a great team of people from Chicago who wanted to learn and work with us while we are up here. It's been a lot of fun getting to know everyone.

Me: sorting through Green Coffee

I'm writing you today from the top of a mountain.Hiking up these mountains is a WORKOUT... the air is thin and I feelsoooo out of shape, but it's good. The temperature is greatit's not hot or cold. It's T-Shirt weather while the sun is up, andsweater weather at night. It's beautiful and so nice to be away fromthe sound of traffic. The farm has banana trees and orange tree but the main non coffeefruit that is grown is Blackberries. They make tea and jam here fromthe black berries.

At lunchTim and I met with an employee of the Government who works to helpfarmers. We submitted some coffee fromthe farm into the Cup of Excellence competition (which is a really bigcoffee competition). I spent last night going through green coffeetrying to find the bestbeans for the submission.

The scenery here is pretty nice. We are on a mountain and prettysecluded. We look out on misty mountain forest all around us. We arein the dry season but everything is still pretty green and wet. It'shumid here.Because of the humidity here it takes a long time for the coffee beansto dry to a stable level (around 10% moisture content). We are workingto create basically a little green house to dry the beans in. Thiswill help the beans dry much faster and help the farm be moreefficient.When I'm not working on the drying station I have been building afence. The fence is a boundary marker, and a fire breaker.

Honduras Update

2011-03-15T17:05:00.000-07:00

Today we have almost finished the coffee drying station. It's looking pretty great! We'll try to get photo's up of it once it's done...

A banana tree on the farm

We tried out our roast profile on the roaster here and it was a HIT. It's a lot of fun talking to the people who bring us such great coffee every year, and to learn from each other!

Tomorrow we are planning on bringing some of the green coffee from the farm into town to enter it into the Cup of Excellence. If the Ranch's coffee wins this award it will literally change the lives of the kids who live here.

Photos From Honduras

2011-03-14T22:02:00.000-07:00

Tim Taylor and I (Billy Kangas) are in Honduras this week at the farm we source coffee from. It's pretty awesome so far. We'll keep you updated on all our projects as the week goes on.

Here are some Photos!

Here is some coffee getting the chaff knocked off of it!

Tim and I are smelling some greens

Shade Grown Coffee Trees on the farm

MORE TO COME!

The Internet is pretty hard to get out here :-)

What filter should I use?

2011-03-03T15:45:00.000-08:00

When it comes to coffee filters there are generally three options:

Paper,
metal,
and cloth

People have tried other things (animal skin, glass, ceramic, etc) but today paper, metal, and cloth are king. All of these have upsides and downsides

Paper

Most people who brew coffee today use paper filters. Paper filters have a number of advantages. They give the best clarity and are always fresh. Since they are only used one time they are able to have a very small holes and still manage to make the coffee quickly. Other brewing methods suffer because they can get clogged more easily.

Metal

There are various metal filters on the market there. Gold tones, which are stainless steel that has been enhanced with gold plating, are the most common. However there are other filters like the Coava Kone and Disc. As well as the filter found in your everyday french press, and that found in a percolator. Espresso machines and stovetop moka pots also use a metal filter, but that is for a high pressure extraction so it works quite a bit differently.

Metal filters are popular among those who believe the paper filter adds a paper taste to the coffee, and also absorbs some of the coffee oils taking some of the taste away from the coffee. However in oder to let the coffee flow through them they need to have larger holes. This results in silt getting through. This takes away from the clarity of the cup and gives the coffee a heaviness but not necessarily a good body. To avoid this, there are some who filter their coffee first through a metal filter and then through a paper filter.

Cloth

Cloth filters are similar to paper filter, but are reusable. I used to work for a shop that used muslin they bought from a fabric store with a brewer. The theory was that the cloth would get saturated with the coffee oils and then it wouldn't take away the oils from the coffee. The filters did get pretty gross eventually and you'd have top replace them. I still really like the coffee that we made using this method.

The problem with having cloth is that is retains flavors from previous brews. This can add unwanted elements into the cup. Using a cloth filter can also add the flavor of the cloth in many cases. If you ever try this method keep in mind that the lower the thread count on the cloth the more silt you will get in the cup. This method does not produce the same clarity that is found in paper, but is more clean then a metal filter.

My Opinion

I personally prefer paper. I don't like having the fine grinds, it gives the coffee a false body, and one takes away one of the main things I love in a cup of coffee, the clarity.

Paper has if faults, but most of them are negligible if you get high quality filters and pre-rinse them. The cups I have had that have been able to maintain clarity and body have mostly been with paper, and I feel nothing is better at bringing out the acidity of a coffee, which is something I love to taste.

The main thing is that you do what makes the coffee YOU like. Test it out on your own.

Our sister cafe - Ipsento - getting some attention...

2011-01-27T11:19:00.000-08:00

Just thought you all might be interested in what's going on at the old headquarters...

Coffee Classes!

Take a look!

Video: The legend of Kaldi!

2011-01-11T05:44:00.000-08:00

Here is a little video I made for you all to explain the legendary origin story of coffee. Take a listen. There are a number of other very interesting stories about where coffee comes from (though none are as famous as this one).

Bonus points to any reader who can tell us another coffee story

in the comments section
or on twitter.

Welcoming 2011

2011-01-01T22:17:00.000-08:00

Happy New Year! It's 2011 and there is a whole year of exciting coffee news and events ahead of us. I thought that it would be helpful to post a list of some of the most important coffee events happening in the upcoming months. There are a many other events that will be happening too, many of which don't have dates yet. Keep your ears open for "Barista Jams", "Throw downs", coffee festivals, and competitions in your own area. Make sure you come and check us out over at ipsento if you come by the North Central Barista event!

January
NORTH WEST REGIONAL BARISTA COMPETITION
Tacoma, WA | January 28-30, 2011 | MORE INFORMATION

February
NORTH CENTRAL REGIONAL BARISTA COMPETITION
Chicago, IL | February 18-20, 2011 | MORE INFORMATION

March
South West Regional Barista Competition

Los Angeles, CA | March 4 – 6, 2011 | MORE INFORMATION

April
SCAA Exposition: The Specialty Coffee Event of the Year
Houston, TX | April 28-May 1, 2011 | For more information, please visit www.scaaevent.org

Can you imagine a Holiday without Coffee?

2010-12-19T18:06:00.000-08:00

Gift Sets!

For many people coffee is an essential part of their holiday traditions. I know that we here at Coffee Ambassadors couldn't imagine a Christmas morning without a warm cup of coffee. That is why we are pleased to offer coffee gift sets to help bring a little cheer to your holiday season, and to the coffee lover in your family!

+Stocking Stuffer

+Coffee and Truffles Set

+A Bit of Everything Set

+Coffee Press Set

+The Everything Set

Christmas traditions

Coffee and Christmas have gone together for a long long time. Here are a few Christmas traditions, and fun Christmas facts associated with coffee:

In the 19th centuries there were families who roasted coffee together at Christmas. Coffee was a special treat that brought the family together.
If you are a fan of the Ballet "The Nutcracker, you may notice coffee is consumed in the drawing room scene. This is because coffee was considered a Christmas beverage in the Victorian era
The book "The Ultimate Christmas" talks about the aroma of coffee setting the stage for a perfect holiday. Give it a try!
Maxwell house had an ad campaign in the 1940s that used the centrality of Coffee at Christmas as a major selling point for their coffee
For many families talking over coffee is a more precious tradition then eating the holiday meal itself. Coffee helps bring people together in meaningful ways
Italian Christmas cookies are actually designed to be dunked in coffee

What Christmas or other holiday traditions do you have with coffee?

Brew Methods: Clever

2010-12-14T11:41:00.000-08:00

People often wonder how they should make coffee at home. There are literally dozens of different methods of brewing coffee, and each one has it's advantages, disadvantages, and particularities. This week I would like to talk about a brewing method that we think of as one of the best ways to brew. Introducing: the Clever.

The Clever is a neat little device that steeps the coffee until you place the whole dripper on a cup. The cup triggers a valve to open allowing the coffee to pour into the cup. This allows you to control the steep time, and gives you the ability to create a cup of coffee that has significant body, without loosing out on having good clarity.

There are lots of ways people make Clevers. Each way highlights a different aspect. Today I would like to post how our sister store Ipsento does it. If you are using our coffee this is a good place to start, since Ipsento uses Coffee Ambassadors' coffee too! If you are interested in how other people use the Clever, let me know and I'll post some other parameters.

1. Heat: Pre-Heat the filter as placed in the Clever with hot water.

2. Weigh: Measure out 21 grams of coffee, grind on a slightly courser setting than the traditional pour over brew method.

3. Pour/Stir/Lid: Boil water and let it sit for 15 seconds (reaches 206F), Start the timer and begin pouring 360 grams of water over the 21g of coffee, give a slight stir during pour and cover with a plate.

4. Stir/Drop/Stir/Lid: Once the timer reaches 1 minute and 10 seconds stir the coffee then at 1:15 place on top of your pre-warmed mug and stir again and replace the plate.

5. If your grind/water temperature/coffee freshness and quality is correct then you

should have an excellent cup of coffee in around 3 minutes total. Some coffees will

do better with a finer or coarser grind, and of course the water chemistry plays a

huge factor in the whole brew ratio.

Coffee and Thanksgiving

2010-11-24T08:52:00.000-08:00

Tomorrow is Thanksgiving, which means lots of turkey, lots of tryptophan and a carbohydrate-rich meal that increases the level of this amino acid in the brain and leads to serotonin synthesis (in other words you are going to be sleepy!)

This is why there is no better time to break out some coffee!

I would personally recommend stopping by and picking up some of our Honduras, it's a clean and rich coffee which will go really well with everything from cranberry sauce to pumpkin pie, and you can tell all your in-laws the great story behind the bean!

At Thanksgiving there are plenty of other uses for coffee too. Here are a few ways you can make coffee a part of your thanksgiving all day long.

Do you have any other tips on how to make this thanksgiving buzz this year?

Crop to Cup: Natural coffee

2010-11-19T07:56:00.000-08:00

Although most of the coffee you drink today is "Wet Processed," this was not the case for most of history. Long before machines were invented to help process coffee farmers used a method that we call "Dry" or "Natural" process. That process is still used in many places today, and is important to understand. Take a look at the chart below which will help guide you to a better understanding of "Natural Process" coffees.

After harvesting the coffee cherries the beans have to be sorted. Unlike a wet process, which uses water to help separate the "good" from the "bad" and the "ugly," a natural process coffee is generally hand sorted, by winnowing using a sieve. Coffee falls through the seive, rocks and twigs stay in it. This, however doesn't separate good and bad coffee. This is why some people will put the coffee in water, just like in a wet process, and remove any floaters. The picture shows a nice ripe coffee cherry, yum!
The cherries are then spread out to dry in the sun, this is often done on patios or tables. It can take weeks for cherries to dry so it is important to prevent mildew, and rotting, which is a risk of this kind of processing. There are times that huge amount of coffee are ruined using this method just because of inclement weather, or unexpected humidity. To help prevent the coffee going bad cherries are raked or even turned by hand. Sometimes machines are used to dry the coffee part of the way to speed this process up. The picture shows a drying cherry.
Once dried to a stable moisture content all the outer layers of the cherry are removed through "hulling."

Natural process coffees are common in areas with low humidity, and are highly sought after by many roasters because of their fruity tones. Our Brasil is a great example of a dry process coffee. Come in and try it!

Coffee Focus: Brazil

2010-11-11T06:07:00.000-08:00

The largest producer of coffee in the world is Brazil. Brazilian coffee is known for

sweet nutty tones and chocolate finish. It has a characteristic low-acidity which has made it a frequently sought after base in many espresso blends, including many of the best I have ever had.

History
Brazilian coffee has a very interesting history. For many years, in Brazil, there was a quota system set in place by the International Coffee Organization (ICO) and the Brazilian Institute do Café (IBC). To meet quotas during this time many producers blended high quality coffee with low quality coffee, creating a reputation within the industry that Brazilian was only good for blends. However in the last fifteen years the quota system was eliminated and Brazilian coffee is on the rise. The reputation Brazilian coffee has for being only good for blending is now only a myth. Revolutions in coffee methods for growing and producing have put Brazil on the map for quality coffee.

Processing

Although you can find Brazilian coffee that has been processed using wet (washed), dry (natural), and semi-washed (pulped natural) methods. Brazil has made famous the pulped natural way of processing coffee. This method can't be used in many places of the world because there needs to be a very low humidity in order for it to work since this method requires the mucilage on the outside of the coffee beans (seeds) to dry rapidly. In areas with too much humidity the coffee will start fermenting and the desired flavor will be lost. Many of the highest ranked coffees in Brazil use this method, although there are other fine coffees produced using other methodology (our brazil for example is a Natural process and is oh so delicious).

A little Bit About Our Brazil

As I mentioned above we offer a natural process Brazil. We love this coffee because of it's clarity, intensity, and fruit notes, which is much better then that of Brazils processed in other ways. Since we are a small batch artisan roaster all our coffees are sorted at the time of roasting assuring that the end product is free of any defects that are notorious in natural processed coffee. A cup of CA's Brazil is sure to please.

We get our coffee from the legendary Fazenda Ambiental Fortaleza (FAF) farm renown for it's quality, sustainability, and organic farming practices. For more information on our Brazil Click Here

Crop to Cup: Wet processed

2010-10-28T20:54:00.000-07:00

There is a lot that happens to a coffee before we get our hands on it. By the time any given bean makes it into the roaster here in Chicago it has already gone through a process of growing and preparation to make sure that what makes it into your hands is of the highest quality. One of these steps is called Processing. After a coffee is harvested from the tree it grows on, it has to be processed so it can be shipped out and used.

There are three major ways this is done

washed or water processed
dry or natural processed
honey, pulped natural, or semi-washed processed

This week we will be exploring what a coffee goes through when it is "washed". I have created this graphic to help you see what goes on with the coffee "bean".

First the coffee is picked off the tree. The fruit you see is ripe. The fruit of an unripe cherry will be green, not red. How this is done is a story for another day.
The main difference between wet and dry processed coffee is how the fruit is removed from the coffee bean, which is the seed inside the fruit. A washed coffee will have had it's fruit removed either by a ferment and wash method or by a machine assisted method.
-Ferment and Wash removes the fruit by first immersing the cherries in water. This causes the good coffee to sink, while the bad coffee floats. The good coffee is then pushed through a screen which removes a good portion of the outer fruit. The coffee then either sits in water or it's own juices causing the remaining fruit to loosen up over the next 2 or three days. This fruit is then washed off by putting the coffee in water tanks.
-Machine Assisted is similar to Ferment and Wash but instead of letting the coffee sit for two or three days while the fruit loosens up. Instead the coffee is placed in a mechanical scrubber which scrubs off the remaining fruit. This process is more reliable then Ferment and Wash, however the fermentation process adds flavors to the coffee that many roasters would like to keep intact.
After the fruit is removed the coffee needs to be dried. It is dried by using a machine, or by spreading the coffee out on large patios to dry in the sun (if it is placed on patios the drying is often finished by machine). This brings the coffee down to a moisture content of 10% which makes the bean stable.
The drying process not only makes the bean stable it also drys up a coating on the outside of the bean called parchment. This makes it easy to remove this outer layer. The parchment is generally removed by a machine, this process is called hulling. After the hulling is complete some folks have an additional step called polishing where the bean is rubbed to improve the way the bean looks and to decrease the about of chaff that comes off in the roasting process. However polishing is looked down on by many people since the process heats up the bean which can be detrimental to the overall flavor of the coffee.

Now the coffee has been processed! It now just needs to be cleaned, sorted and go through grading. Which we will talk about at a later time. Do you know which CA coffees are washed? If you guessed our Guatemalla and our Honduras you're right!

Bach and Babies

2010-10-19T18:41:00.000-07:00

Did you know that the brilliant piece of music by J.S. Bach, the Coffee Cantata, was composed in an effort to counter a movement in Europe in the early 18th century that was trying to fight against coffee. Opponents of coffee at this time argued that coffee was unhealthy and would render the drinker sterile. If a woman were to drink coffee, people were told, she must forgo bearing children. Yikes!

Well I have living proof that their add campaign was indeed a lie, and a terrible one at that!

Last week my wife went into labor and gave birth to my (Billy Kangas') first child! The labor started around 4AM so the first thing I did was brew up some of our Guatemala and put it in my porcelain to go mug. It helped me get up and to the hospital. By one o'clock I was holding my new born son in my arms!

Our roaster Jonathan says that the Guatemala has all four D's: delicious, delightful, delectable, and decadent. I couldn't agree more, but after dealing with a newborn child for the past week I would like to add one more: de-drowsing.

This week I would like to share with you a bit of Bach's Coffee Contata.
You can read the lyrics in English here, which I recommend since they are actually very entertaining.

Enjoy!

WIN FREE COFFEE from Coffee Ambassadors + NEW COFFEES!

2010-10-11T16:40:00.000-07:00

There are a lot of really exciting things happening at CA.

First of all we have NEW greens! There are two NEW coffee offerings available, both of which are very exciting.

First: Our Guatemala comes from a new farm Finca Villaure, and we couldn't be happier with what's coming out in the cup. This coffee comes from the Huehuetenango region, which is renowned for it's unique fruity taste.

A little bit about Guatemala

Guatemala is located just south of Mexico in Central america and has been growing coffee as one of it's major crops since the 1870's. Guatemalan coffees are known for having plenty of acidity that many describe as "winey". This tends to come out more clearly and with a better body when grown at higher elevations (as is ours).

We have found that this new Guatemala goes very well with the Fazenda Ambiental Fortaleza Brazil. And have unleashed a BRAND NEW espresso blend we are calling the Blue Dragon. Make sure you check it out!

Second, our Honduras

This years Honduras once again comes from the Rancho Ebenezer Farm on the mountain of San Matias. If you haven't read the incredible story of our involvement with this farm check it out

A little bit about Honduras

Located just East of Guatemala, Honduras is a country that has been slowly gaining notoriety in the coffee world. Just ten years ago it was rare that anyone was talking about Honduran coffee. But in the last decade coffee seems to have gotten better and better. This is certainly true of our partnership with the folks at Rancho Ebenezer. Last year this coffee was my pic for Coffee of the year at CA, and this year it's even better. Make sure you pick up some!

New Blog Writer

Another new feature at CA is ME. My name is Billy Kangas. I have been working with coffee and writing about it for the better part of a decade now. I have recently been brought on staff with CA to keep you all updated on the goings on in the Coffee World in general and at CA in particular. I hope I can start to build a relationship with you all!

FREE COFFEE CONTEST!!!

We will be offering a free bag of coffee to the first person who can answer the following question:

Which of the following is NOT a Coffee growing region in Guatemala

A) The Antigua Valley

B) The Coban region

C) San Marco

D) The Pacamara Provence

We will be giving the prize to the first person to post on twitter with the hash tag #coffeeambassadors or who posts on the facebook group

Cup of Excellence

2010-05-13T15:56:00.000-07:00

This Sunday I'm headed down to Honduras for a week to serve on the jury for the Cup of Excellence. I'll be sampling and scoring more coffees than I can imagine over the course of the week. I've never done cupping at this level before. It's easy to distinguish between great and poor quality coffees. But, these coffees have already been through two rounds of sampling. So, I feel honored to be one among twelve other professionals determining which coffees are the most elite.

Portland Roasting does a good job of explaining how the CoE serves the farmer well in this brief video:

Attending the CoE is a great step for Coffee Ambassadors. It opens numerous doors for relationships with farmers who are working hard to produce a quality product in hopes of earning a good wage for their coffee.

I'm planning on paying our friends a visit at Rancho Ebenezer while I'm in Honduras as well. My hope is that in the coming years, their coffee will be recognized as one of the most elite in all of Honduras.

Coffee Ambassadors on the radio!

2010-04-08T12:50:00.000-07:00

Coffee Ambassadors will be featured on Prime Time America of WMBI on Friday, 4/9, around 5:20 PM (Central Time). For those in the Chicago area tune in to WMBI (90.1 FM) tomorrow. For those of you outside of Chicago, the program will be aired on stations across the country, find more information here or tune in online.

Set a reminder on your phone or calendar so that you don't miss it!

Coffee Giveaway!

2010-02-10T11:29:00.000-08:00

Some of you may know from our Feb. Newsletter, but Coffee Ambassadors is currently having a little contest. We are looking for suggestions of a name for our Espresso Blend. Something that communicates our vision of connecting coffee drinkers and coffee farmers, as well as the complex and wonderful world of espresso. Send any suggestions to "info@coffeeambassadors.com". If your name is chosen we will be happy to ship you a sampler pack of (3) 1/2 lb bags of coffee as your prize and thank you. Have a great week everyone!

Our Weekend

2010-02-09T12:18:00.000-08:00

This weekend we had the opportunity to visit Trinity Lutheran Church in Lisle. Tim was invited to share briefly in each of their four services. It is always an exciting opportunity when we are able to share the vision of Coffee Ambassadors with a new group of people. We will soon be partnering with Trinity Lutheran as their coffee supplier.

It was exciting for us to learn of a special connection that the folks at Trinity Lutheran have with our growing partners in Honduras. They have gone on several trips to support the same organization we partner with in Honduras. Many of you may not know the story of Rancho Ebenezer or the work that goes on there. The coffee plantation was started to support a home for at-risk children and youth. The coffee we purchase from them directly supports the work they are doing with the children. Between 2008 and 2009, Coffee Ambassadors has taken four origin trips to Rancho Ebenezer for coffee development and education. We have seen great improvement in their crop over the last year and are very proud of the work they have done. We purchase their green coffee and have it flown in from Tegucigalpa to Chicago, where we roast it to order. (Rancho Ebenezer also roasts their coffee in Honduras under the name Cloud Forest Coffee.) If you would like to learn a little more about the children of Rancho Ebenezer, please visit here.

Our Honduras coffee is our lightest roast. It is bright, with a complex body, clean citrus fruit flavor notes, and a graham-cracker finish. It is delicious. Order some here.

If your church, school, or office is looking for a coffee supplier or interested in learning more about the difference our commitment to relationships makes in our sourcing practices, please let us know.

Uganda Photos & January Newsletter

2010-01-04T12:38:00.000-08:00

As some of you may know, we partner with Crop to Cup to supply our Ugandan coffee. We mistakenly posted an inactive link in our December newsletter to some photos from their recent sourcing trip. For those of you who were interested (or for those who may be) here is a working link to their blog and a few pictures from their trip.

Also, for anyone interested, our January newsletter will be released tomorrow. For anyone who may be interested and isn't presently on our mailing list, sign up here.

Happy New Year!

2009-12-31T14:42:00.000-08:00

The final day of 2009. We hope everyone is preparing for a great evening of celebration with family and friends. This is just a quick note of thanks to each of you for your interest and support over the past year. Coffee Ambassadors is looking forward to another year of partnerships with our farmers and fellow coffee drinkers. Please frequent our website and stay updated by following our revamped blog and twitter page.