With a renewed focus on Chemex Coffee brewers, we have been fielding some interesting questions from Sagebrush Customers. We love to help our customers make the best possible cup of coffee, (starting with the beans, of course!), and answering questions is a great way to educate our fellow coffee lovers. Our owner, Matt Kellso, recently received this question:
What is the difference between the Chemex and a Pour-over system for brewing coffee?
Keurig, the wildly convenient and debatably most popular at home coffee brewer in the US, controls the market with roughly 30 million users in households around America. The convenience of a Keurig is given in the ability to brew a hot cup of coffee in a matter of seconds at the easy push of a button. However, with the Keurig endorsed “K-cups”, you run the risk of compromising the quality of a cup of coffee merely for the sake of following something that is most conventionally used. You may be surprised to find the costs of these generic K-cups heavily outweigh the benefits. Here at Sagebrush, we understand the desire for efficiency, yet we propose an alternative to optimize your Keurig’s efficiency as well as decrease the negative effects on the environment, all while boosting the character and taste of your morning brew.
Around 90% of our country’s population consumes caffeine on a daily basis. Much of the appeal of coffee is the fact that it can easily wake you up, and perhaps more importantly, keep you alert. Whether you are searching for an energy boost or solely drinking for pleasure, it is important to understand where caffeine comes from and how to pick a coffee that contains the caffeine amount you desire.
For people who think of coffee as a bit ‘one-note’ or bland, a well-prepared cup of African coffee can come as a big surprise. There truly is a vibrancy and depth of flavor that is rarely found in a can of pre-ground coffee or an urn.
Many people believe that the only way to enjoy a cold cup of coffee is adding ice to brewed coffee or purchasing a blended beverage from a coffee chain. Although those are both legitimate options, there is another method that has been thriving in the coffee world and may be my personal favorite. This chilled treat is called Cold Brew.
There are a bunch of certifications when it comes to coffee production. Today, I just want to look at four key ones. I've chosen these four because they are the most talked about and the only ones that we as a coffee business have paid attention to.
Cold Brew coffee; isn't that a new catchphrase? You hear it everywhere, and it has a bunch of definitions. I've seen Hario iced pour overs called cold brew (I call those iced coffees). I've seen some weird bottled drink that tastes awful called a cold brew. I've also seen an iced Toddy called cold brew.
I've lived in Arizona for going on 27 years now, and every year there is a week that I wonder why I live here and how I could make it through another year. This week may not have been that bad, but it was close. The thing is, I still drink coffee... a lot of coffee. I still enjoy a hot cup of coffee in the morning. But when it's 2 pm and 113 out, that afternoon cup of hot coffee does not sound super appealing. So what do I do to enjoy the coffee in this heat?
People often ask me how long coffee stays fresh. I wish there were an easy answer to this question, but there isn't. Freshness is somewhat subjective when it comes to coffee and the length of time the coffee stays fresh is dependent on the conditions in which it's stored. Because of this, I've decided to write a quick blog post/email about it.
Pour Over coffee brewing is simple, inexpensive and draws some of the best flavors out of the beans. This isn't your mother's drip coffee method. I love drinking coffee using what I would call the most straightforward and inexpensive brewing method. The pour over coffee brewing method has a bit of art to it, but at the end of the day, it just provides the most well-rounded flavor.