Tues-Friday: 7AM to 3PM
Weekends: 8AM to 2PM
Closed on Mondays
109 Lake Street
Rouses Point, NY 12979
Please call for more information
Raw or Green coffee beans have no aroma or flavor. They are developed entirely during the roasting process. The following is a list of terms often used to describe roasted and brewed coffee.
Body: The heaviness or thickness of a coffee in your mouth perceived after swallowing.
Acidity: This is often misunderstood and commonly confused with bitterness. Acidity is often a positive adjective when used in describing coffee flavor. It should be bright and tangy also described as lively and snappy. It is associated with quality beans grown at higher elevations. Coffees lower in acidity have a mellow or soft quality.
Aroma: The smell perception of the elements present in roasted coffee. Spicy, nutty, earthy and winey are common terms to describe different aromas. The odor of unbrewed ground coffee is referred to as its fragrance.
Winey: A pleasantly dry and wine-like aftertaste present in some of the more acidic coffees. This pungency can add to the complexity of the overall taste experience.
- Every cup of coffee is 98% water. Try brewing with filtered water – you’ll taste the difference.
- Coffee should be stored in an airtight container in a cool, dry place. It is very porous and will absorb odors, so don’t keep it in the refrigerator.
- Coffee should ideally be purchased whole bean and ground as needed – you get a much fresher taste. If you can’t grind at home, we’d be happy to do it for you.
COFFEE FUN FACTS
- Coffee is grown between the Tropics of Cancer and Capricorn. It originated in Ethiopia.
- A coffee tree is an evergreen shrub that can grow up to 30 feet tall.
- A single coffee tree produces one pound of coffee per year.
- Normally a coffee cherry produces two flat- sided beans. A peaberry is a single oval bean.
- Dark roasted coffee contains less caffeine than a light roasted coffee.
- Espresso is actually not a type of coffee but a method of brewing coffee.