Cravens Blog
Cravens Q&A / February
February 3rd, 2011
Dark Shiny Coffee Bean
Question: “Does a dark, oily coffee bean produce a stronger flavored coffee than a light bean?”
~ L. Johnston, Spokane WA
Answer:
Sometimes! If only it were that easy.
A dark, oily coffee bean usually signifies a bean that has been roasted longer, thus, releasing more flavor (the oils) from the hard bean. Sadly, sometimes an oily bean can also represent staleness as the bean has sat too long and has “sweat” it’s flavor out and is no longer fresh. In the end, you must trust that your roaster ‘roasts-to-order’ and offers you fresh coffee, everyday.
Now back to your great question… In the final cup, strength of flavor is a ratio of coffee grounds to water. In other words, you can brew strong coffee with a lightly roasted bean if you leave the water in contact with the grounds longer. Conversely, you can weaken a strong, dark roasted coffee if brewed for a short period of time. However, if brewed equally, the dark roast will have a more pronounced and lingering roasted aftertaste, often associated with “strength”.
It might also be helpful to know that higher grown coffees are more flavorful. The more carefully prepared and properly roasted, the better the coffee whether light or dark. And, of course, in the end the best tasting coffee is what tastes best to you!
Italian vs French
Question:
“What do the roast names mean? What is the difference between Italian and French roast?”
~ D. Auburn, Missoula, MT
Answer:
There are many roast level names for coffee and just as many reasons for using them. Northern European, Vienna, Cinnamon, American, City, Fully City, Espresso … to name a few.
Every roaster has their own designation of how a bean is roasted to completion. Not unlike a chef deciding the doneness of a steak or an artist knowing when the painting is complete. At Cravens Coffee we use roast level names to designate the degree of darkness and oil development of the bean. Development happens throughout the whole bean, not just the surface. Our lighter degrees of roast are Northern European and Vienna. The darker degrees of our roast levels are Italian and French. Each roast level is intended to bring out the “perfect point” of flavor in each bean as defined by the roaster. We thank you for putting your trust in Cravens Coffee Company.
Ringing in the New!
January 26th, 2011With a new year comes new opportunities for taking care of you, our valued Customers. See what’s in store….
A new face. Our Facebook page has moved. Why? It’s a long story, but it has something to do with a little apostrophe. Whether you have ‘friended’ us in the past or new to facebook, please follow Cravens Coffee on our new page so we may better serve you. New upgrades provide you the latest coffee news, crop announcements, special promotions, events and the occasional element of surprise. Friend us, like us, share us and we will deliver!
New to Twitter! Yep, old dogs apparently can learn new tricks. We dared to venture into the world of tweeting and live to tell about it. We promise to share with you helpful and insightful tweets. Thank you for following us.
A new venture into videos. Given we prefer preparing your coffee each and every day to producing videos, we won’t promise genius behind the camera but we will promise good coffee fun. Find our YouTube tab on our new Facebook page for short video clips we hope are useful and entertaining. Who could resist Simon slurping and spitting at the cupping table or his latest adventures to the coffee farm? We look forward to hearing from you!
Let’s not forget new crop coffees. Our recently popular Tabu Jamu coffee will continue as we just got word the fine farmers in Sumatra have produced a second year crop, which we have secured for shipment. What was intended to be a one-off coffee treat was so well received by a select few specialty coffee roasters, including yours truly, the coffee has turned into a longer term relationship. Learn more about this unique coffee on our recent blog here. At stores now!
Here’s wishing you a prosperous and happy new year!
Benjamin’s Blend
January 10th, 2010Benjamin’s Blend was born of double inspiration. First, the birth of our son, Benjamin. As new parents in 1995 Becky and I quickly came to understand the great responsibility and joy in raising a healthy child. Second, our pediatrician at the time, Dr Alan Hendrickson, was committing his time to serving abused and neglected children in our community. He helped us understand the impact of contributing to the well-being of at-risk children and how this effects us all.
When you choose this full flavored coffee with unique Central American sparkle, you are making a difference. We are pleased to donate a portion of the proceeds from each bag of Benjamin’s Blend to local organizations helping abused and neglected children. A bright and lively blend, just like healthy kids. Great coffee for a great cause. Thank you for your support.
You Made A Difference
January 1st, 2010We tried something new. Last month we sent out a holiday wish to all of you, our valued wholesale Customers. And in saying thank you we thought we might be able to help others in our communities. We asked you to share your email addresses with us and in exchange we would offer a gift in your name to help those in need. From Spokane to Sandpoint to Pullman to Missoula to Grand Junction …. Because you took the time to share your email address, Cravens Coffee is pleased to make a cash donation to Volunteers of America. We thank you! Together we are able to spread a little comfort this winter.
A little bit about Volunteers of America. Each year, thanks to the support of donors like you, Volunteers of America touches the lives of more than 2 million people across our country. Today, your kindness will be a welcome gift to a man, woman or child in need. Your gift may provide such basic human necessities as shelter and food and such life-renewing assistance as rehabilitation and counseling. Thank you for making a difference.