Specialty versus Commercial Coffee

Coffee can be broadly defined as specialty or commercial grade. Most of the coffees offered by Green Grinds are specialty coffees. The term specialty is used for those coffees that score more than eighty points on a hundred point scale by the American Specialty Coffee Association. In 1974, the term specialty was first used in the Tea and Coffee Trade Journal to focus or describe the quality of the beans produced in some microclimates.

From the consumer’s viewpoint, the most immediately noticeable difference between commercial and specialty coffees is packaging: Commercial coffee comes in little bottles of instant or is already ground and packed in a tin or a collapsed, plastic-encased brick. Specialty coffee is stored or delivered as whole beans, either in one-pound bags or in bulk, and needs to be ground before it is brewed.

Commercial coffee is usually roasted and packed in large plants, under nationally advertised brand names. Specialty coffee is usually roasted in small stores or factories, using traditional methods and technology, and is often sold where it has been roasted.

Specialty coffees offer considerably more choice than commercial coffees. You can buy coffee by the place where the bean originated (Kenya, Colombia), by roast (French roast, Italian roast), or by blend designed for the time of day, price, or flavor. Commercial coffees offer only a very limited selection of blend and roast, and little possibility of buying single-origin, unblended coffees.

If you are looking for an original flavor and unique taste, then specialty coffee is a must for you. Good coffee roasters follow the recommended roast profiles to bring out the best taste of each bean. Specialty coffee can be more expensive, and will take more time to prepare. The best specialty coffees, bought fresh and brewed correctly, are more than good; they are superb, and superb in a variety of ways.

The Buzz About No Buzz

When we first ventured out to make the best cup of coffee, we started with a classic Brazilian, Columbian, Ethiopian, and Sumatra. However, since the beginning, our fans have been asking us for a decaf coffee. Well, now, after much searching for the perfect bean, we’re proud to announce Green Grinds Organic Ethiopian Sidamo Decaf.

Brewing, a strong aroma of milk chocolate and toasted hazelnut fills the room, while a subtle but strong scent of cherry slowly grows. A smooth, chocolatey sensation covers your pallet and it finishes with a flavor of buttered, lightly-toasted pumpernickel.  
We’ve asked some Green Grinds fans who’ve been clamoring for decaf to chime in:

“I’m terribly addicted to coffee. I’ve been that way since I was in undergrad and working full time. As a grad student, it’s not unlikely to be working late into the night. I usually want some coffee in the evening. But, I know I won’t get any sleep if I do. I’ve tried other decaf coffees, but have never liked the flavor. They’re usually bitter or taste processed. When I tried Green Grinds’ decaf, that wasn’t the case. I couldn’t tell the difference between regular and decaf. The flavor is rich, complex, and oddly soothing. It’s become the perfect way to wind down my day.” - Brian, Student

“I’ve always had a low-tolerance for caffeine. But decaf coffee usually tastes so bland. I was so happy when Green Grinds let me sample their new decaf. It’s so full of flavor, and I don’t have to be worried about getting wired!” - Bobbi, Government Contractor

Place an order today, and let us know what you think! 

Cold Brew Instruction Guide

Cold Brew is an extremely simple and refreshing chilled brewing method to enjoy your coffee on those hot summer days or whenever you just feel like a nice smooth and rich cold cup of iced coffee to make your day. Follow the process below for some great cold brew.

Process:

1 Grind Coffee

a. Weigh the proper amount of coffee.

i. For Concentrated Strength: 4 to 1 coffee to water ratio is a good starting point.

ii. For Normal Strength: 16 to 1 coffee to water ratio, adjusted to your taste.

b. Grind to Medium-Coarse texture.

2 Add Coffee to Brewing Container (Mason Jars make excellent cold brew containers, as does a French Press, Coffee Pot or most any glass carafe will work)

a. If using a filter, pour coffee into filter and insert into brewing container.

3 Add Water to Brewing Container

a. Ensure you are adding the correct amount of clean, cold water to the coffee by weighing and/or measuring water quantity.

b. Initially pour just enough water to wet the coffee grounds and let “bloom” for 30 seconds.

c. If you get clumping of the coffee grounds on top of the water, stir to thoroughly mix the coffee into the water.

d. After 30 seconds, pour remaining amount of water into brewing container and cover with lid.

4 Refrigerate

a. Allow coffee to infuse with cold water for 6-24 hours based on container size (see recommended cold brewing times below).

b. Longer and colder refrigerated infusion times produce a smoother and richer flavor.

5 Pour and Enjoy!

a. If you do not use a filter, and coffee grounds are mixed directly into the water in the container, strain the coffee using a filter such as cheese cloth, paper filter, sieve, or other fine mess type filter.

b. If you prepared a concentrated brew, add water or ice to dilute to desired strength.

c. Keep refrigerated, after straining. Your cold brew should keep for about a week before starting to lose its flavor.

Green Grinds encourages you to compost their coffee grounds to be good stewards of our environment.

Recommended Cold Brew refrigeration times:

1-4 Cups: 6-12 hours
5-8 Cups: 12-18 hours
9-12 Cups: 18-24 hours

Coffee FAQs

COFFEE FACTS

Q. How long will my bag of fresh roasted coffee beans stay fresh?

A. For the freshest and best-tasting coffee, roasted beans should be consumed within approximately two weeks of roasting. The amount of time a roasted coffee will stay fresh depends on the type of roast. Light and medium roasts tend to lose their flavors more quickly than dark roasts, which can stay fresh for up to several weeks.

Q. What is the best method of storing fresh roasted coffee beans?

A. Fresh roasted coffee stores best in a clean, dry, air-tight container. Mason jars make great fresh coffee storage containers. Roasted coffee beans will begin to spoil when exposed to oxygen, heat or water.

Q. What type of roast should I use for making espresso?

A. Almost any type of roast can be used to make espresso. It’s really personal preference based on your individual tastes and palate.

Q. What are the main differences between a light and a dark roast?

A. Lighter roasts are known for having bright flavors with more acidity and less body. The natural flavors in a coffee are more noticeable in light roasts. Lighter roasts also contain a higher percentage of caffeine than darker roasts.

Darker roasts are characterized as having a bold flavor with less acidity and a full body. The subtle and natural flavor tastes of the coffee are not as easily identified in the darker roasts.

Q. What happens during the roasting process?

A. Green coffee beans are exposed to high temperatures (~400 degrees Fahrenheit) for varying times ranging from 8 to 18 minutes, depending on the chosen roast profile for the selected source of beans. As the green coffee beans are heated, moisture is released. A pleasant smoky aroma and subtle crackling noise occurs at “First Crack.” Starches begin to turn to sugars which are then caramelized bringing out the distinct flavor characteristics of the beans. As the roasting process continues, the beans achieve the second stage of cracking, known as “Second Crack”, where more water is removed from the beans and additional sugars and proteins are produced. As determined by the Roast Master, when the beans have been roasted to their predetermined profile, the beans are dropped from the roaster to the cooling tray and rapidly cooled.