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.
I find it interesting how people connect to coffee. Some people just love coffees from a particular country. Some people ask me for a good coffee at a certain roast level. I've heard a lot of requests for specific varietals of beans. But seldom do I get a request for a particular processing method. However, I believe the processing method has as much if not more impact on the flavor of coffee than any of the items listed above. I'm writing this post to talk about my favorite processing method and hope to show you another factor to pay attention to when picking coffee.
Coffee is an incredibly complex plant, fruit, seed, drink, etc. See, even defining it isn’t straight forward. The process a single bean takes to get from the farm to your morning cup is often overlooked or even ignored by most big coffee corporations. Many people have no idea what goes into a cup of coffee. So, of course, there is confusion about the flavor profiles of coffee and what contributes to them. The endless list of “coffee terms” is overwhelming, the details are muddled and you, the coffee customer, is confused for a good reason. Too often, terms are mixed up, misused, and are rendered meaningless; we are here to help change that. We want to clear up all the confusion. Well, at least some of it.
We're in a seasonal transition of our coffee varieties right now, so I thought it'd be helpful to answer this question with a blog post. I wish I didn't have to respond to the question. I know as well as anyone that when you find that perfect cup of coffee, you want to keep enjoying it for mornings to come. Unfortunately, that's not how this industry works.
Today we tackle one of the great debates for coffee lovers. Does caffeine dehydrate your body? This question has been around for as long as scientists have studied the effects of caffeine. The primary reason caffeine has traditionally been named as a culprit for dehydration dates back to a 1928 study that claimed people who drank coffee tended to go to the bathroom more than people who did not drink coffee. Caffeine was pegged as the reason people were losing water due to going to the bathroom, and that reputation has continued through the decades.
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.
Most of the coffees consumed worldwide are produced in Latin America. The countries within Latin America have an ideal coffee-growing environment with its moderate sunshine and rain, 70-80 degree temperatures, and rich, porous soil. Coffee originated in Africa around the 15th century and finally made its way to Latin America in the early-18th century. By the mid-18th century, Latin American countries evolved into being some of the top coffee producers.
This is probably one of the most popular questions I get asked. When we package our coffee, we use a natural kraft bag and include either a brown or gold envelope card with the coffee origin stamped on it. Many people wonder what the difference is between the two envelopes and I hope that this brief post will help clarify.
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Coffee Grinds Explained
We currently offer 4 different coffee grind levels. Listed below with descriptions.
Whole Bean:Unground coffee for a home grinder.
Coarse: Think sugar in the raw, maybe more coarse, recommended for Chemex Brewer, French Press, Cold Brew
Medium: Slightly coarser than table salt, recommended for Metal Kone filters, Flat bottom brewers including Kalitta, Cloth filters
Fine: Slightly finer than table salt, recommended for V60 pour overs, Cone filter coffee pots, Moka Pot, Aeropress.
Extra Fine: Like powdered sugar, recommended for Espresso.
If at all possible, we recommend grinding at home. We prefer Baratza coffee grinders and offer several of their models for sale.Click hereto shop for one of their brewers.
