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 I don’t think a day goes by where I’m not asked, “What’s your favorite coffee?” I suppose I’m always a little flattered that people trust my subjective notion of “taste” , but for me coffee is about infinitely more than taste. For me the cup is a great thing to embrace while reflecting, and planning. It induces imagination, dreams, and even action. I almost always have a cup in hand while in the sphere of social media or Business

I have tasted about every origin of coffee in the world, and I’ve built a thriving business by always offering coffee from the top ten growing regions of the world, artfully roasted, and fresh on-demand.
That said, when I reach for my favorite cup I personally favor Brazilian coffee.

I can enjoy about any cup, but I love the sweet berry flavors, the rich creamy body, and the citric acidity of a Brazilian coffee. 

I don’t think I have ever tasted a more balanced, or bright cup of coffee.

Brazil Coffee

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My Favorite Cup

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How to Perform the Process at Home

 Single hole filter brewing is essentially single cup coffee brewing. It is also referred to as pour-over brewing. The concept of single hole brewing or pour-over brewing is to allow for an even extraction of the full chemical profile of the coffee bean, thus producing a superb cup of coffee with full flavor and hints of underlying subtleties. While there are many kettles and filtercones available to assist in this brewing method, our recommended tools for this technique are the Hario Buono kettle and the Bonmac #2 single hole porcelain filtercone. The question is, what is the single hole filter brewing process and how can I do this at home?

HOW TO DO IT YOURSELF (USING THE BONMAC #2 AND HARIO BUONO KETTLE AS EXAMPLES):

Step 1: Place paper filter in the Bonmac #2 porcelain filtercone and rinse filter with hot to remove any “paper” taste from the filter. You will want to discard this filtered water. This step is simply to remove any trace of undesired filter taste.

Step 2: Heat water in the Hario Buono kettle (or other desired kettle). One ratio example is to use 13.5 gm. of coffee to 150 ml. of water. Another ratio you may want to try is 23 gm. of coffee to 250 ml. of water. Feel free to experiment with this ratio until desired taste preferences and results are achieved.

Step 3: Place the Bonmac #2 porcelain unit with filter in place over designated coffee mug. Add desired amount of coffee grinds to filter. We recommend a press coarse setting, as too fine a grind will lead to clogging. If you find clogging to be an issue, continue to try a coarser grind.

Step 4: Pre-wet the grinds for 30 seconds with a minimal amount of heated water from the Hario Buono kettle. Be sure to avoid the edges, aiming for the middle of the grinds and pouring in a circular motion.

Step 5: After 30 seconds, begin a slow, even pour of the heated water in a circular motion, starting with the center and circling outwards. Again, avoid the edges as possible, as well as pouring directly on the filter. I find it is best to pour in stop-start intervals, allowing time for the heated water to seep through and expand the grinds. The total infusion time will range between 2 to 4 minutes.

Step 6: Remove the Bonmac #2 after full infusion time and you’ve got yourself a fine cup of single hole filtered coffee.

That’s it! You have now completed the single hole filtered brewing process (also known as pour-over brewing) and the result is a full flavor, exquisite single cup. Now it’s your turn to give it a shot!

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Single Hole Filter Brewing

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It is really a very simple coffee brewing method and is more or less just an adjustment from your normal routine.

HOW TO DO IT YOURSELF :

Step 1: Grind your coffee beans to a coarse setting.

Step 2: Place your coarsely ground coffee in a container and add cold water. A good rule of thumb is approximately one pound of ground coffee to nine cups of cold water.

Step 3: Let coffee grounds and cold water steep for 12 to 24 hours at room temperature. Many prefer to let their mixture sit overnight. There is no need to stir.

Step 4: Separate the ground coffee beans from the water to create a liquid coffee concentrate. There are a variety of techniques and appliances to assist in filtering the mixture, including paper filters, metal sieves, French presses and commercial products such as the Filtron unit. I have even heard of people scooping the grounds out with a perforated spoon, albeit somewhat messy. Pick the filter method best suited to your needs.

Step 5: You now have a coffee concentrate able to produce multiple cups of coffee. Pour a small amount of concentrate in a cup and add hot water to produce a wonderful mug of low acid coffee. Simply experiment with the dilution ratio of water to concentrate to perfect the preferred taste. A good starting point would be 1 part concentrate to 3 parts water. From this point, it’s a tasting game. Adjust concentrate versus water as appropriate.

Step 6: Store remaining concentrate in the refrigerator for future use.

That’s it! You have now completed the cold water process brewing of your coffee beans. Most individuals find the taste comparison between hot brewed and cold brewed coffee very different. Because the acidity is lower, you may find a sweeter, smoother coffee without the “bite” (but without the heartburn as well!). Many of the subtle underlying flavors which are produced only by high temperatures will be deficient, as a cold brew process will extract a different chemical profile. Now it’s your turn to give it a shot!

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Coffee Beans – Begin with fresh roasted JumpinGoat Gourmet roasted whole beans. Use only 100% Arabica Beans for best results, never use Robusta or blends with Robusta as these beans typically have a bitter flavor.

Water – Think about it…coffee is mostly water (about 99%), so it makes sense that the quality of your coffee is heavily dependent upon the quality of the water that you use. Don’t skimp ! Use only fresh filtered water (cold). If you have chlorine in your water use bottled water as an alternative. If you have well water, filter out any mineral content. For optimal brew extraction, maintain a water temperature between 199 degrees F. and 205 degrees F. Never brew with boiling, because it can scorch the taste of your coffee. It’s okay to boil the water, but set it aside and let it temp down before brewing.

Brewing: If you use a French press you will obtain a better result than paper filter brewers. The reason is because with French Pressing you extract the crema of coffee. Crema is brown foam that is desired by coffee experts. It’s the natural sugar in the bean, the essential oils, and the natural essence of coffee. Remember, use very hot water, but not boiling, in your French Press Coffee Maker. Whatever way you decide to brew…a clean coffee pot is essential and can make a substantial difference in the taste of your coffee.

Coffee Grinders – There are basically two different kinds of grinders: Blade Coffee Grinders (not good) or Burr Coffee Grinders (preferred). What’s the difference? Burr grinders crush the beans between a moving grinding wheel and a non-moving surface. Therefore, a burr grinder can be calibrated and it can better regulate the grind to the type brewing method you use. Consistent grind will yield better results and it will save you money over time because you will ultimately use a more precise amount of coffee for brewing.

Chop Grinders These grinders are good in a pinch and they are inexpensive but typically you cannot calibrate or control any appreciable level of consistency in your coffee grind. This type grinder can be easily identified as the blades look like the blades in a blender. The grind from a chop grinder will be uneven in size, leading to inconsistent brew quality, taste, and ultimately cost. Chop grinders are not recommended for gourmet coffee.

Coarse Grind: is used for French Press, percolators, and cold water brewing method.

Medium Grind (Drip): Used for electric drip and manual drip. The drip method is one of the most popular in the USA

Extra Fine Grind: used for espresso machines. Remember espresso is not a bean, it’s a brewing method. Example: Never say, I’d like an espresso roast. Instead say, I would like a roast suitable for brewing espresso. Also, any roasted bean (color) is fine for espresso.

Amount of Coffee – Professional’s use: exactly two (2) tablespoons (7 to 9 grams or 2 scoop of a standard coffee measure) of ground coffee beans for each six (6) ounces of water. For (4) 6 ounce cups of coffee, measure out 8 generous tablespoons (30 to 35 grams) of fresh ground coffee.

In Summary there are four essential components of a great cup of Coffee:

Perfect Coffee

Perfect Grind

Perfect Water

Perfect Brew

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The availability of coffee from some parts of the world has been questionable over the last year or so, and the industry has seen upwards of a 50% increase in pricing.

The questions around the “C” market have left us all wondering, “what’s next”, and if the volatility had some end in sight.

Coffee manufactures, and end users have been asking:

Is it available?

Will it be available?

How much will be available, and what’s the price?

These are very real questions, but now it seems some hint of an answer may be emerging about Kenya Coffee

Kenya Coffee season has experienced a steep decline in crop volume productions, so the 2010-11 marketing season may close early.

The Kenya market typically closes in July and Aug, but instead it will most likely close in May-June time-frame.

If you love that AA African Coffee that JumpinGoat sells, you may want to stock up.

This may not speak directly to availability, but remember, coffee is traded on “replacement value”…I’m just saying !

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There is just something about “corporate retail coffee” that just makes my skin crawl. Nobody can deny the success of corporate coffee, but doesn’t it  just seems cold and “less connected?

My notion is…they push a button, add several oz. of hot milk, and then ask me to hand over my legal tender.

I suppose that’s why I quietly question the cups real value.

It’s easy to pick on the big guys, and in some small way (very small)…we all wish for that level of success, but what about when they do something right?

Okay, they are still “corporate”, and perhaps some day the taste of the culture will change, but let’s face it…this Groupon move is priceless, and the social media value will be overwhelming.

Good Move Howard !

• Starbucks CEO Joins Groupon Board (chicagoist.com)
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Coffee is at the center of so many good ideas. It is in the middle of every break room table and front and center on the desk of the most efficient assistant. Coffee rings, coffee stains, no mind. A little coffee smudge on the corner of the monthly P&L report just shows how much effort went into it.

Here is a great heading for your next office newsletter or e-mail blast, “Organic Coffee Now Offered to Show Our Appreciation for Your Hard Work.” There is nothing like pampering your employees to show them how much you care. You do care, don’t you? I surely hope the office coffee services you are offering do not come in a generic black and white bag.

The coffee culture goes beyond the corner café. It goes beyond the poetic open mic nights and the political banterings of the coffee shop get together. Where the water cooler stands for gossip and the “things that should have been left out of the office,” the coffee station stands for ideas, staying up late, getting going in the morning, consulting and productivity;  what business would not want to cater to this?

More businesses are being eco-conscious these days. They are saving paper, recycling paper, watching their carbon foot-prints and recycling cans in the break-room. The big coffee conglomerates care nothing about the eco-system. They tear down trees to grow coffee trees that normally thrive under the tender shade of naturally growing trees. Coffee beans grown in the full sun are bitter and sprayed with pesticides for insects that would not normally attack them. When a plant is grown in abnormal conditions, it is more susceptible to diseases and insects.

Whether it is for the image of your business as an eco-friendly provider, a treat for your well deserving employees or to stimulate those money- making ideas in the conference room, think of the office coffee services you are providing. It just might make a difference to offer organic JumpinGoat Coffee or Tea next time.

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Holidays are right around the corner and JumpinGoat Coffee is spreading some cheer with the offer of their new gift box, perfect for any occasion and just in time for the holidays.

At a price of $40.00 and complete with two pounds of the world’s finest gourmet specialty coffee, a JumpinGoat mug and a sack full of Grandma Rubin’s Peppernut ginger cookies, this gift box is sure to bring a smile.

Even better, JumpinGoat is going the extra mile this season, giving you an option to mix and match to create the perfect gift box for your loved one.  Don’t be surprised if you find yourself having visions of Pink Peppermint Stick, Chocolate Mint and Spiced Chai teas dance through your head. 

Choose from the variety of JumpinGoat’s extra rich, full-bodied gourmet specialty coffees and loose leaf teas to accessories like candies, nuts, natural Georgia mountain honey, travel mugs and French presses to come up with the ultimate combination for your gift box.  And don’t forget the new holiday flavored coffees and teas. 

Check out all your choices on the JumpinGoat website (www.jumpingoat.com) or call 1-877-797-4628 to start designing your holiday or gift box today.  [Prices vary according to combinations.]

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JumpinGoat would like to offer its hand in hospitality by offering you a cup of tea. Tea? Yes, tea. Jumpingoat Coffee Roasters also sells loose leaf tea. We are not just about Coffee and caffeine filled goats we also have a more hospitable side and offer many blends of Rooibos Herbal Tea among many others.

In its’ native country, South Africa, it is customary to drink Rooibos Tea without milk and with only a slice of lemon. Rooibos Tea is said to be naturally sweet. A ‘Red Espresso’ drink in South Africa is actually made from Rooibos Tea. Try a Red Latte or a Red Cappuccino next time you are in the area.

Offering someone tea is the ultimate expression of hospitality. It puts your guests at ease and lets them know you have their welfare in mind. Offering your customers tea lets them know it is about their needs. This was the original idea behind the Japanese Tea Ceremony; they were ceremonies of hospitality.

The afternoon tea in England was originally for the wealthy. It was a status symbol to drink and offer tea and it was done in quiet settings away from the kitchen after meals.

It is absolutely not socially acceptable to stir your tea with a tea spoon in large sweeping circles! Instead place your spoon in the liquid and fold it over three or four times. There seem to be a lot of strange etiquettes and customs that revolve around tea. I hope we can train our goats to follow suite.

Here is a great idea for your next marketing mind extravaganza event or quality control meeting. Call it a Tea Cupping meeting instead. Tea Cupping and Coffee Cupping is used to determine the quality, taste, aroma, briskness, body and color of tea or coffee. Instead of examining Tea maybe you can use it to examine your marketing ideas.  Tea is the drink of hospitality, grace and putting others at ease. Maybe you could offer it to your competitors and get them to spill their latest business plan ideas.

Let us know how it goes – feel free to leave a comment below,

JumpinGoat Coffee Roasters

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‘The Journey of a Brazilian Coffee Bean’

While you watch the leaves shimmer and enjoy your morning cup of Brazilian Yellow Bourbon Coffee think about the journey that Brazilian coffee bean embarked upon to bring you such a simple moment of splendor. As the perfect amount of natural froth collects around the edges of your favorite coffee mug close your eyes and enjoy the history and the vibrant story for a while. Oh well, close them after you read this anyway.

Brazilian Yellow Bourbon coffee is grown by the Carvalho Dias and the Ottoni families deep within the Mogiana region of Brazil. On many occasions they have received the prestigious Cup of Excellence award for this very brew you are mulling over. For four generations these infamous coffee growers have strived to maintain an integral balance between the land, people and the bean. You might just say that excellence has been their tradition.

Speaking of the land, the beaches in North Brazil are dreamy and the rain forests are lush and green. There are rainy seasons in the mountains and spring starts in August for any of you adventurous travelers out there. Their workdays are full of chatter, coffee, coffee, and more coffee and pride is taken in doing a task well.

The Mogiana coffee region was named for the Companhia Mogiana Estrada de Ferro train line that ran through this area. In the beginning the train line and the coffee industry were vital to each other. The train line was established to expand the coffee plantations up into the Northeast. Even though the train line never fully recovered after the depression the excellence of the coffee in this region has stood the test of time.

The Brazilian Yellow Bourbon coffee remains one of JumpinGoat Coffee Roasters consistent favorites. The coffee is laid out on drying beds to sun dry with the cherry still attached creating a rich, dry, fruit flavor onto the bean.  You can read the full description here and maybe grab a bag or three for yourself.

I can hear the train rolling through the Brazilian hillside. Here’s to the journey of the Brazilian Coffee Bean from high altitudes to the perfect roast at JumpinGoat Coffee to your table. Enjoy your perfect bean and your frothy morning mix as we are off once again to roast the perfect bean.

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