[ Posted by Morgan Thu, 08 May 2008 17:40:50 GMT ]
What do you get when you take Hot Five Espresso, and roast it light instead of dark? Cool Five Blend. Some of today’s Roaster’s Choice customers will get to taste this experiment. We’re not intending this for espresso, but for a press-pot or drip. It’ll have medium acidity, medium body and be a nice mellow cup.
So, after you try it, feel free to post comments back here!
Morgan
[ Posted by Morgan Wed, 02 Apr 2008 19:51:56 GMT ]
The Longmont Museum is having a benefit on the evening of April 25th for the Discovery Days program, which is in budget trouble. We’re going to be at the event, serving our roaster-fresh coffee.
Here’s a snippit from the Longmont Museum about it:
City budget cuts have put the popular Discovery Days educational program in jeopardy, and we’re doing something about it.
The Friends of the Longmont Museum and the Longmont Symphony Orchestra are joining forces to present a delightful evening of music, food, and art to benefit Discovery Days. All proceeds will go toward keeping the program alive and thriving.
You’ll enjoy music by the Longmont Symphony Orchestra Brass Quintet, a delectable array of desserts and coffees, and the Museum’s current exhibit Don’t Fence Me In, a wry look at the American West in art quilts.
Bring the kids, too! Miss Stephanie and her assistants from the National Honor Society will entertain children ages 3 to 12 just down the hall from the adult activities. And there’s no extra charge! They’ll have their own special night out with imaginative craft projects, a dessert bar just their size, and a movie.
TICKETS: $25 each or $40 per couple
On sale at the Museum. Come by or call 303-651-8374 to purchase by credit card.
[ Posted by Morgan Wed, 02 Apr 2008 19:44:54 GMT ]
It seems to be fairly popular along the front range for coffee shops and supermarkets to have roasted coffee bean bins where shoppers can scoop out their coffee and bag it themselves. It’s a nice experience: you can directly see the beans you’re buying, and even sometimes smell the beans when you scoop them out. Plus, rows of coffee beans are look good.
The only trouble is the taste.
While these open air bins are romantic, they can’t provide the best tasting beans. The trouble is oxygen – when beans are in direct contact with oxygen, that enables the primary staling reaction for coffee. So, when people open the bins to scoop out coffee, a fresh set of oxygen is let into the bin so that more staling can occur. I’ve done side-by-side tests and can taste this staling in only a day or so.
So, to get the best taste, always buy your coffee in pre-packaged bags that were packaged immediately after roasting. And, of course, also know when they were roasted so that you know when you’re getting fresh coffee!
[ Posted by Morgan Wed, 02 Apr 2008 19:33:29 GMT ]
We’re transitioning to an updated billing system this week. Previously, we collected charges during a month and ran everyone’s card at the end of the month. With our new system, the credit card is run at the time of shipment. Customers will see a new shipping email, that also acts as your statement for the credit card charge.
[ Posted by Morgan Tue, 25 Mar 2008 17:19:48 GMT ]
We’re proud to announce that we are supplying Muley’s Coffee just outside of Boise Idaho. You can learn more about them here: http://muleyscoffee.com/
[ Posted by Morgan Tue, 25 Mar 2008 17:19:19 GMT ]
For the 2nd half of Peru’s growing season, we’ve switched what coop we’re using. The new coop is in the same region (the north), and is called Pronaur.
The cup is similar but different. It has a slightly lower body than the Conchapampa, but the carmel note is more pronounced. I’m also getting a somewhat fruity note in there as well.
So, as we follow the freshest coffee we can, we get a bit of a tour of different tastes from the same origin. And, while I’m sad to see the Conchapampa go, I love the new Pronatur.
[ Posted by Morgan Tue, 25 Mar 2008 17:17:36 GMT ]
I’ve seen some offers and coffee shops bragging that their coffee is roasted in Europe, and then shipped here to the US. They typically claim that this is a good thing, since everyone knows that the coffee in Europe is good stuff.
But, if you accept the fact that coffee tastes its best when it is just a week or two out of the roaster, it’s difficult to agree that “European Roasted” can result in coffee at its best. Well, that’s not entirely true, if I were in Europe, I’d definitely want European Roasted coffee.
You want coffee roasted close to you so that you get it as quickly as possible. In one sense, coffee is about two places: where the beans were grown, and where the beans were roasted. The resulting taste forms a link between the cup that you drink, the roaster, and the people who grew and picked the beans.
So, the next time you see “European Roasted”, ask yourself one question: when was this coffee roasted? Unfortunately, it would be very difficult for “European Roasted” beans to be fresh.
[ Posted by Morgan Tue, 25 Mar 2008 17:18:35 GMT ]
We’ve been doing something somewhat unique for some time that we’ve neglected to promote: we’ve been using 100% renewable wind power from the City of Longmont for our electricity.
That’s nothing particularly unique, but here’s the twist: we roast on an electric roaster. So, our roasting is 100% renewable.
[ Posted by Morgan Tue, 25 Mar 2008 17:17:09 GMT ]
One thing that has always bothered me is when you see a coffee and it says “house blend” or something like that, and doesn’t say what coffee beans are in there. I want to know what’s in my cup!
To me, it seems a bit like ordering “white wine” — you have no idea what you’re going to get, and you’re a bit worried how good it’s going to be. Ordering a Chardonnay is usually a better bet. Did you ever notice that even a white “table wine” will tell you what grapes went into it on the label?
At Flying 5 Coffee, we believe you have a right to know what’s in your cup, so in every blend we offer, we let you know what beans are in there. Besides, it’s much more fun connecting what you’re drinking with where it came from.
[ Posted by Morgan Tue, 25 Mar 2008 17:16:05 GMT ]
Here at Flying 5 Coffee, you’ll see many more single origin coffees than blends — ie, coffees composed of only one type of bean. That’s because of our “Taste The Bean” philosophy. In short, we love tasting what the world’s coffees have to offer on their own. We love connecting what we’re drinking with where it came from, where it was grown and how it was picked and handled.
The people in the wine world call this “terroir”, which roughly translated means “from the soil.” They mean that a particular wine’s taste comes from where the grapes were grown, what the soil is like, what the climate is like, and how they are handled when they are picked. Coffee is the same way — all the same factors contribute to how coffee tastes.
So, we like to let the beans speak for themselves for the most part. That way, if you’re having a cup of Brazil, you can connect to that South American country in a way you couldn’t if we called it “House Blend.” Or, if you’re drinking an Ethiopian Sidamo, you can think about the legend of a goat herder’s dancing goats discovering coffee in the first place.
That’s not to say that we don’t have any blends — we do. Even when we blend different coffees to create a new taste though, we’ll tell you what’s in the blend so can still “Taste the Bean.”
