- No, do not store your coffee in the freezer or the refrigerator. Think of what your skin feels like during the winter, it’s dry as the cold dense air draws moisture out of your skin. The freezer or the refrigerator will dry out the coffee beans and thus reduce the quality of the flavor. Simply store your coffee in a cabinet. It is best to open the amount of coffee you will use in a one or two week time-frame.
How many ‘scoops’ of coffee should I use in my coffee maker?
- That depends on the exact measure of a ‘scoop’ and the amount of water being used in the coffee maker. Let’s make this simple: use 1 Tablespoon of coffee for every 3-4 ounces of water you pour into your coffee maker. If you take the time to measure the coffee and the water, you will dial-in a recipe that will produce an amazing cup of coffee every time.
Which coffee is ‘bolder’?
- It may help to define commonly used coffee terms: Thin – using too little coffee results in sour coffee, Strong – Using too much coffee results in bitter coffee, Light Roast – the coffee is roasted to a lower temperature where the bean flavor comes through. Dark Roast – the coffee is roasted to a higher temperature where the roaster has influenced the taste of the coffee. Intensity – either mild or intense. Intense coffee has a deep, rich taste at the beginning and will finish with a strong flavor. A mild coffee will have good flavor, but not deep or rich. Mild coffees will appeal to more people if you are serving the public and in some cases it’s called a “House Blend”.
Does a dark roast coffee have more caffeine?
- In general the answer is no. If the coffee beans stay in the roaster longer and are roasted to a higher temperature, more of the caffeine is burned away. Lighter roasted coffee generally has more caffeine. Though the origin of the bean can play a significant role in the amount of caffeine a coffee has.
I drink coffee from the grocery store that comes in a can, what is the difference between this coffee and yours?
- There are two types of coffee beans: Robusta and Arabica. Robusta is grown at low altitudes and are not considered “specialty grade” coffee. It also has up to three times the amount of caffeine. Nearly all instant, or freeze dried coffee is made from Robusta coffee beans. Arabica coffee is grown at higher altitudes and simply put it tastes much better and doesn’t pack an overdose of caffeine. In the last three years, world reports show a 25% decrease in the amount of demand for Arabica coffee beans and 25% increase in Robusta. Since major coffee brands do not reveal their formula in their coffee blends, in my opinion it is safe to say the amount of Robusta beans has increased in the “off the shelf” brands, while Toccoa Coffee only used select Arabica “specialty grade” beans. Simply put, our coffee tastes better!