Brewing tips

1. Start with your choice of freshly roasted Black Velvet Coffee. Always store your whole coffee beans in an air tight container only. The bag your Black Velvet Coffee comes in is also a great place, but nothing beats something thats air tight.

2. Just before you brew your Black Velvet Coffee, grind it to match your coffee maker. It’s really important not to skimp on your grinder. Buy a burr grinder that gives you the choice on the type of grind you want.

3. The standard measurement for brewing drip coffee is two tablespoons per 6 ounces of water. We like to grind our coffee a little finer for our flat bottom filter coffee maker and use a little less ground coffee. You be the judge.

4. Use only fresh filtered water or bottled water.

5. Brew your coffee and enjoy!

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Coffee Tips:

Drink lots of coffee as it only stimulates production.

Clean brewing equipment and correct ratio of water to coffee are crucial to brewing the perfect cup.

Never Freeze or refrigerate your coffee as it will only soak in other flavors and moisture, leaving your coffee with a bad taste. Store it in an air-tight container away from light.

Coffee is really only fresh for a few weeks after its roasted, which is why we roast per order.

Coffee only stays fresh for 10 min after brewing it. So drink up!

Grind right before you brew.

Avoid reheating coffee as it only makes it taste sour.

Use fresh filtered water or bottled water always.

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What is Specality Coffee?

The term "specialty coffee" refers to the highest-quality green coffee beans roasted to their greatest flavor potential by true craftspeople and then properly brewed to well-established standards.

The definition of specialty coffee begins at the origin of coffee, the planting of a particular varietal into a particular growing region of the world.Specialty coffee in the green bean phase can be defined as a coffee that has no defects and has a distinctive character in the cup.

The next phase is roasting. Every coffee in combination with every roaster has a potential to express itself in a way that will be most satisfying for every customer. Bringing out a coffee's distinctive character is the roastmaster's challenge. In roasted coffee, most agree that freshness is a part of the definition for specialty. If the coffee is not highly aromatic then it no longer deserves to be called 'specialty.'

Then there is the brewing phase. There are many different methods, and all are capable of brewing beverages that can qualify as specialty coffee, but only if done correctly. The right ratio of coffee to water, the right grind suited to the method and the coffee's physical characteristics, the proper water temperature and contact time, and a good preparation of the coffee 'bed' or 'cake' are all fundamentals that must be satisfied to produce a specialty cup of coffee.

Specialty coffee is, in the end, defined in the cup. It is not only that the coffee doesn't taste bad; to be considered specialty it must be notably good. It takes many steps to deliver that cup into the customers' hands. Each of those steps can uphold the classification of specialty if quality has been maintained throughout all the preceding steps.