Tag: roaster

coffee

Coffee Packaging Favors Bold And Splashy Over Minimalistic

Ashe

As a fan of maximalism and coffee packaging, this article is a match made in heaven. I’ve been collecting coffee packages for the past few years and I’m thrilled to say visual personality is at an all time high.

If you’re looking for a dose of artistic inspiration, check out this compelling article from the (newly revived!) Fresh Cup Magazine. The author takes a look at several specialty roasters and how they’re using packaging/branding to stand out on a visual level. There are some truly gorgeous examples of coffee packaging here, particularly Couplet and Felix Roasting Co.. My retro-and-classical loving heart is a-flutter.

This approach is style meeting substance. Not only is powerful visual design a must-have for any brand that wants to stand out, minimalism has garnered a rather meager reputation over the years. Too much of specialty coffee is modeled after the wine industry in terms of exclusivity and an ‘in the know’ attitude. Many of the roasters in this article hope that a fun, splashy approach will encourage people to get into a new passion.

Do you have any favorite coffee packaging designs? I’m always on the look for more bags and boxes to add to my collection, so let me know in the comments.

rwanda bean decaf amahoro coffee banner
coffee

Decaf, Decaf Everywhere: Rwanda Bean’s Amahoro Peace Decaf

Ashe

This…is a very late review. It’s not for lack of wanting!

I’ve been curious about Rwanda Bean for quite some time. The roaster first caught my eye for being a lesser-known origin in a sea of Colombian and Brazilian coffees. It proceeded to hold my attention for being up front about their efforts to equalize pay for coffee farmers. Their site states each bag of coffee sold sees 50% going back into farmer pockets, alongside the ability to fund farmers’ health insurance through coffee subscriptions.

Now that is something I don’t usually see. Oftentimes roasters and roaster-cafe hybrids stick to generic buzzwords of transparency and the occasional certification. Over the years I’ve found myself increasingly disillusioned with the usual approach of the coffee industry, which means outliers stand out all the harder.

If you’re thinking of getting into single-origin decaf coffee — and decaf coffee in general — check out my Decaf, Decaf Everywhere series. I’ve got Ethiopian, Mexican, Colombian, Brazilian, and Peruvian origins, just to name a few.

What does Rwandan coffee taste like? Let’s take a look:

Continue reading “Decaf, Decaf Everywhere: Rwanda Bean’s Amahoro Peace Decaf” →
a gold hand reaching out to a red cup and a pink cup
coffee

Roasters And Cafes Should Raise Their Coffee Prices…And Keep Them That Way

Ashe

Cold snaps, endless shipping delays, and a global pandemic. Caring about anything these days feels like juggling plates. 

Why are coffee prices up? Well, the Brazilian cold snap compromised millions of tons of coffee bags earlier this year, setting a record for the coldest harvest in over two decades and cranking up prices to almost double what they usually are. With the pandemic causing shipping delays and the food and beverage industry struggling to retain workers, it’s small wonder coffee prices have skyrocketed. 

Roasters, cafes, and roaster-cafe hybrids are understandably concerned about customer retention. Raising prices on an already expensive daily commodity is a surefire way to drive the end consumer into the arms of the competition, right?

The question isn’t whether prices should stay raised: it’s whether or not the end consumer will be willing to pay them. 

As someone who has been on both sides of the fence as a coffee buyer and a coffee worker, now’s the best time to get used to what will be a new standard. Roasters and cafes should not just raise their coffee prices, but keep them that way.

Here’s why. 

Continue reading “Roasters And Cafes Should Raise Their Coffee Prices…And Keep Them That Way” →
coffee

Can Freshly Roasted Coffee Be…Too Fresh?

Ashe

Perish the thought! That was my immediate reaction at seeing the title of Sprudge‘s new article, but upon reading it, I’m having…more perishable thoughts.

Freshly roasted coffee is the de facto marketing tactic of today’s Western roasteries. It’s one of the first details mentioned before a plethora of attention grabbers, well before you learn about the unique soil climate of their origin or how the roastery is donating some of their proceeds to a local charity. Freshly roasted coffee tastes better, smells better, and that’s the end of it! …Or is it? This piece has a few thoughts on the matter and they’re all very compelling.

Several roasters have gathered around to discuss the literally delicious elements that build in coffee when it’s allowed to sit for a few days. This is a science, after all, and all that savory, tart, sweet goodness is a result of chemicals that are affected by the complex coffee process. Allowing coffee to ruminate in the bag (craftily designed to let CO2 escape, no less) gives the roasting process time to settle, grow, and change the bean. The roast profile also has a say in this, as dark roasts tend to deteriorate faster. That’s not to say you should let your bag sit in your shelf for months, though.

I usually receive my specialty coffee bags a few days after the printed date, so it’s funny reading this and seeing there might just be a benefit to not having a same-day purchase.

coffee

Carbon-free Roasting Is A Trend That Should Stick

Ashe

It’s amazing how much damage an everyday product can create. We’re so saturated with coffee it’s very easy to overlook.

‘Going green’ sounds great on paper, but requires a dedicated overhaul of old, inefficient ways of running business. Getting just one detail wrong could cause yet another ripple effect to make up for in the future. Coffee is a titan of an industry, with the United States alone drinking an estimated 400 million cups per day. Roasting coffee beans, in particular, is a delicate process that can make or break the final cup. Not only do you have to get the right profile, you have to leave the right carbon footprint.

What fascinated me in Forbes’ recent analysis/review was this new way of reducing carbon emissions while still crafting a high-quality roast. The Bellwether Roaster reuses the same air without using gas, drastically reducing its harmful output through a new approach. Even better, this machine also comes with an app that allows customers to choose their own roasting curve. If you thought a soy decaf latte was specific, imagine being able to select a medium-dark roast on top of it all.

Today’s harmful climate change is accelerated primarily through ongoing business activity, not individuals or even communities. If the figures in this analysis are accurate, this roasting technology should become the new default.

coffee, guide

Decaf, Decaf Everywhere: Sightglass Coffee’s Hunky Dory

Ashe

Is that the cutest name or what?

We’re already at the fourth entry in the Decaf, Decaf Everywhere series. That’s more than enough beans to start feeling the differences in quality. What caught my eye with this one (aside from the roaster’s adorable naming conventions) was the promise of a bergamot flavor note. For those that don’t know, that’s the tea leaf that gives Earl Grey its distinctive flavor. My tea cabinet is a pretty impressive creation, so this was something I had to check out for myself.

Does Hunky Dory truly live up to its title? Let’s take a look at this charming little bag and what it has to offer to both coffee lovers and tea fanatics. If you’re new to the series, check out my previous posts on Counter Culture Coffee’s Slow Motion or Partners Coffee Roasters’ Ghost Town.

Without further ado! Let’s check this out:

Continue reading “Decaf, Decaf Everywhere: Sightglass Coffee’s Hunky Dory” →
a photo of the rwandan landscape
coffee, industry news

How often do you think about where your ethically sourced coffee comes from?

Ashe

Not what the ‘ethically traded’ label says or the origin claim stated by the company…but where it really comes from. If you’re rubbing the back of your neck or avoiding eye contact with your screen, rest assured this is a common problem.

Not just among consumers, but among companies and businesses that work in direct trade with coffee farmers. In our whirlwind day-to-day, thinking about just where our goods come from and at what cost can feel like a tall order (pardon the pun). You’re just trying to get through the workweek in one piece! When it comes to positive change, however…now is always the best time for it. From grower to roaster to customer, the journey of coffee is a winding one. One we can neglect on our way to get the most convenient cup.

An ‘ethical trade’ label on a box or recycling claim on a lid isn’t enough. Several troubling developments concerning coffee sustainability and ethical trading have cropped up these past few weeks, showing that green sentiments are often only skin deep. One story analyzing coffee culture in Rwanda — or rather, the lack thereof — speaks to the real disconnect the West has with the rest of the world. Farmers are caught in such a chokehold between consistent production rates and high costs they’re not even able to taste their own creations. To the Western ear, this is completely surreal…

…and it’s just the tip of the iceberg.

Continue reading “How often do you think about where your ethically sourced coffee comes from?” →