Frequently Asked Questions about Coffee

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There are a great many questions that get asked about coffee and all its related topics, so here are some of the most frequently asked of them with answers!

Q. Why does some coffee have little yellow specs in it? And yours does not?

A. For two reasons. First, during the roasting process, the outer skin (the chaff) will be blown off of the bean and should be discarded (which we do) since it adds no value to the coffee. It just adds weight.

The other reason is contributed to uneven roasting and poor bean quality. Mr Coffeebeans uses a small batch air roaster, which roasts evenly consistently.

As for the quality of our beans, we only purchase the top 5% from each region

Q. What is the big craze with that burnt tasting coffee, and why does it leave that nasty aftertaste?

A. First, the big craze is due to successful marketing. Second, coffee beans will burn while being roasted just like anything else.

A good roaster knows exactly when to shut off the heat and cool down the beans. Over roasting will cause the beans to take on a nasty taste that will haunt you all morning. Aside from that nasty taste, over roasting will deplete the bean of its natural characteristics. A roaster can take a poor quality bean, burn it and it will taste exactly like what you are referring to, burnt coffee.

Q. Why does your coffee come in bags with a valve in them?

A. Because we package our beans as soon as they are cooled, the valve allows the beans to de-gas. All coffee beans will de-gas after roasting. The valves are especially designed to expel air without intaking it. If we packaged coffee that fresh without a valve, the bag would burst.

Q. So many coffee companies are using the terms, Arabica and Robusto. What is the difference?

A. Arabica beans are grown at a higher level - over 2000 feet and are a superior quality bean. The Robusto is a less expensive bean. Most barristers will warn you of the heartburn you will get from the Robusto's.

Q. What is the best way to Store my coffee?

A. Unfortunately, roasted coffee beans have a short shelf life. Moisture, exposure to air and heat cause the flavorful oils and fats in the beans to iodize after roasting. Store whole beans, or ground-if you must-in a air tight container. Keep in a cool, dark place.

To store for a long period (one to six months) it is ok to freeze the beans. Avoid taking your beans in and out of the freezer as it causes flavor killing condensation.

Q. How can I make the froth on my latte' as nice as they do in the cafe's?

A. Be sure to chill your pitcher before you are ready to use it. Put cold milk in your pitcher, lower the tip of your frothing wand just below the surface of the milk and open the valve. You will hear a hissing sound.

Q. Do you still have and use your coffee press?

A. Unfortunately, my favorite means of making coffee, via a French Press, is a mere memory. The glass portion broke and I haven't yet replaced it. But, I do love them and use a common French Press at work to satisfy my coffee needs!

French Presses use the ultimate power of infusion to brew a great cup of coffee. Very hot, not boiling, water is poured into a carafe which already holds the coffee grounds. The grounds and water are allowed to infuse together before a plunger is pressed down and the grounds are trapped at the bottom of the carafe, allowing the coffee to pour free of matter.

This method allows you as the drinker to better control your coffee, although it can also allow for more trial and error, eh-hum, mistakes. Practice does indeed make perfect and in the end, a French Press delivers a great cuppa with very little cleanup or wasted counter space!

Thanks for the question, and keep them coming!