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Tag Archives: Espresso

  • Visit Us at the SCAA Event April 24th-27th

    Posted on April 23, 2014 by Venia Coffee Roasters | Keith

    SCAA 2013 Event Logo

     

    We are going to be at the Specialty Coffee Association of America (SCAA) Event this weekend at the Washington Convention Center in Seattle.  If you are going to be in attendance we would be honored to meet you.  Below is our schedule and some of the booths you can find our coffees throughout the show.

    Thursday 24th:

    12pm to 5pm - La Marzocco GS/3 bar in the Sky-bridge Cafe

    Friday 25th:

    8am to 12pm - La Marzocco GS/3 bar in the Sky-bridge Cafe

    2:20pm to 3:50pm - La Marzocco Artisan Cafe Linea PB station.

    Saturday 26th:

    11am-12:30pm - La Marzocco Artisan Cafe FB/80 station.

    Saturday 27th:

    11am-12:30pm - Slayer Espresso Booth #9016

    You can also find our coffees being used at the Baratza Grinder Booth #10041 and Espro Coffee Press Booth #4035 during the show.

    We are debuting two new coffees that we are stoked to offer.  Both work phenomenally brewed and as espresso.  The first is our Ethiopia Danch Meng sun dried natural from the great folks at Ninety Plus and Levelup.  A very complex coffee that starts off with raspberry and finishes with a nice sweet cocoa body, with lots going on in between.  Available on our webpage early next week.

    Also we are debuting our Guatemala Huehuetenengo Prenda Linda Micro Lot, a full bodied sweet chocolate & caramel. Balanced with a complex grape-like acidity and hints of mandarin, vanilla and floral notes.

    Both these coffee are a treat as a single origin espresso and as drip coffees.  Both also work really well with a bit of milk.  Might we suggest a Ethiopia Danch Meng cappuccino...bet you can't just drink one!

    See you at the show!

     


    This post was posted in News, Coffee Education and was tagged with Espresso, Slayer Espresso, SCAA Event, SCAA Seattle, SCAA2014, La Marzocco, Ethiopia Danch Meng, Gueatemala Prenda Linda, Meet Us

  • Coffee Giveaway! | Square Peg Espresso

    Posted on May 2, 2013 by Venia Coffee Roasters | Keith

    That's right!  We are hosting another giveaway.  Win two bags of our hand-crafted Square Peg Espresso using coffee from Uganda's Kabum Cooperative. An amazing coffee supporting an amazing ticket out of poverty for a Ugandan community! Entry is easy, just use the form below.

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    a Rafflecopter giveaway

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    This post was posted in News and was tagged with Single Origin, Coffee, Washed Coffee, Giveaway, Espresso, Kabum Cooperative, Mt. Elgon, Square Peg Espresso

  • Coffee Q&A | Espresso, Bean Density, and Crema

    Posted on April 17, 2013 by Venia Coffee Roasters | Keith

    Q: I like to experiment with what coffee I use in my espresso maker.  I notice some coffees work really well, producing lots of crema, well while others are hard to grind (using my hand grinder), taste sour, and produce a thin espresso.  What is happening?

     

    A: Experimenting with different coffees when making an espresso is a lot of fun.  I still remember the first time I tried a Brazil based espresso blend side-by-side with a natural processed Ethiopian Harrar.  It was a wow moment in my life when I realized how deliciously different coffees from around the world can be.

    For understanding, espresso is a preparation method and roasters roast coffee specifically for the espresso preparation method. Say a roaster has a single origin lot of Ethiopia Harrar, for example.  A typical roast profile for a pourover (drip) will be lighter than one for espresso.  Using the lighter roast profile in an espresso will produce a very bright (sometimes sour / sometimes pleasant) and lemony cup, lacking the caramels, chocolate, toffee and body compared to the same bean roasted a bit darker for espresso.

    Some coffee beans are more difficult to grind because of density.  Bean density is impacted by multiple factors, most common are plant variety (compare a Pacamara's soft bean structure to a Typica), growing altitude (generally higher is denser), and bean ripeness when harvested.  Processing, as far as I know, does not have a substantial effect on density (natural, washed, semi washed, etc...).

     

    Coffee-Roast-Progression-Light-to-Dark

     

    When roasting coffee, several things happen that affect bean density: the loss of water and the expansion of the woody structure of the bean.  Much of the expansion happens at the onset of first crack and continues through second.  Most palatable lighter roasts can end as early as the end of first crack where the beans are still relatively dense, while espresso roasts tend towards the onset of 2nd crack or beyond (of course it is a subjective choice).

    As for crema production on an espresso extraction, again, many things affect this including those things mentioned above (variety, process, and roast degree).  Anecdotal-y, it seems natural and honey process coffees tend to have more crema than washed, but I could also point out hundreds of exceptions to that observation. Elapsed time after roast has a big impact on roast degree.  A huge decrease in crema is seen after around 14 days after roast.  A tasting attribute we call "body" increases through the roast spectrum until around 2nd crack and then it drops off.  I would speculate that there is a correlation between a coffee's body and the amount of crema produced in espresso, although I don't remember seeing any studies on this topic.

     

    If you have a coffee question you want answered, send us an email and we will try to give you an answer.


    This post was posted in Coffee Education and was tagged with Coffee, Coffee Roasting, Ethiopia, Ethiopian Coffee, Natural Processed Coffee, Washed Coffee, Espresso, Q&A, Coffee Density, Crema, Dark Vs. Light Roast

  • Giveaway | Square Peg Espresso

    Posted on February 4, 2013 by Venia Coffee Roasters | Keith

    Square Peg Espresso

    If you haven't heard, we are giving away 2 bags of our Square Peg Espresso!  Entering is easy too!  We will be drawing a winner on Monday, February 18th.

    To enter, simply fill out the form below, or visit our Facebook page and click on the Giveaway icon near the top right of the page.

     
    a Rafflecopter giveaway

    Square Peg Espresso uses coffee from the Kabum Cooperative on Mt. Elgon in Uganda.  Read more about Kabum here.


    This post was posted in News and was tagged with Coffee, Giveaway, Espresso, Kabum Cooperative, Mt. Elgon, Square Peg Espresso, Uganda

  • Square Peg Espresso | Uganda Kabum Cooperative

    Posted on January 29, 2013 by Venia Coffee Roasters | Keith

    Square Peg Espresso

    We are excited to announce that our Square Peg Signature Espresso blend is now using an amazing coffee from Uganda's Kabum Cooperative, produced high on the slopes of Mt. Elgon.

    This fully washed coffee is grown on the beautiful slopes of Mt. Elgon, an extinct volcano that sits on the border between Uganda and Kenya.  We chose this coffee to be the backbone of our Square Peg Espresso for many reasons, primarily because of its clean, sweet chocolate & citrus profile with a lush mouth-feel.  That all said, it is really-really freakin' delicious when pulled as an espresso.

    We also love how this coffee is produced, by the Kabum Cooperative farmers.  Kabum was started back in 2003 when a group from Oregon went to the area to build a small well to provide fresh water for the rural community of Kapchorwa.  What they saw was a community that needed more than clean water to succeed, they needed a means to escape the exploitation of their poverty.  Through a sponsorship program a school was built and the process of slowly empowering this community was under way.

    A bigger problem was clearly evident, however, that until families could earn a sustaining wage for their hard work, change would be difficult to come by and maintain.  After learning more about the incredible coffee growing potential of the terroir, Kabum was founded.

    Kabum has been able to return a much larger portion of profits to farmers because of their "True Trade" model of operation.  Venia Coffee buys coffee directly from Kabum, as opposed to a third party importer, and more of the profit goes back to the farmers. 2011 was the first crop year to hit US soil.  2012's coffee crop was even better and 2013's crop is looking to be the best yet.

     

    Uganda Kabum Farmers on Mt. Elgon

     

    Higher quality coffee can be sold for more, so the Co-op pays bonuses to farmers for higher quality coffees.  Education and training for farmers who aren't hitting the mark is also provided. Washing stations have been and are being built, a key to high quality coffee.  Low interest micro-loans allow farmers to purchase the land they farm and the equipment used for farming.  Lastly, more and more children in the Kabum community are receiving educations.   For the first time in the area's history, the exploitation of local residents is facing opposition. Does your coffee do that?

    Try a bag of Square Peg Signature Espresso today!


    This post was posted in Uncategorized, Coffee Review, Venia Gives Back, What We are Drinking Now, News and was tagged with Washed Coffee, Kabum, Uganda Coffee, Espresso, Kabum Cooperative, Mt. Elgon, True Trade

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