A Quick Overview Of Coffee Origins and Why They're Important

A Quick Overview Of Coffee Origins and Why They're Important

by Matthew Kellso July 10, 2018 2 min read

How do you shop for coffee?  Do you think about the roast?  Are you partial towards a certain region?  Do you like coffees with nutty undertones and avoid citrusy ones?  Or maybe you only buy dry-process Ethiopian coffees from the Guji Zone of the Oromia region at 1800m of elevation or higher roasted very light, so the origin comes out and bitterness of the coffee is in the backyard barely noticeable?  And you thought the person in front of you at Starbucks had a complicated order.
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Sagebrush Coffee's On Demand Roast Day Shipping Explained

Sagebrush Coffee's On Demand Roast Day Shipping Explained

by Matthew Kellso April 27, 2018 3 min read

I'm sure that you've seen notes on our website about how 'We don't roast until you want it." or "Roasted Fresh After You Order", but have you thought about why and how we setup our business to do that?
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An Invalid Warning Label, The Truth About California's New Coffee Law

by Matthew Kellso April 02, 2018 3 min read

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Want To Know The Secret of Sagebrush Coffee?  Fluid Bed Coffee Roasters.

Want To Know The Secret of Sagebrush Coffee? Fluid Bed Coffee Roasters.

by Matthew Kellso April 20, 2017 3 min read

Have you ever heard of a fluid bed coffee roaster?  How about a drum roaster? Do you remember the terms endothermic and exothermic reactions from chemistry/thermodynamics classes?  If not, that's fine... I'll give you the highlights.
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Washed Coffee, Dry Process, Natural, Honey Process; Making sense of the coffee nerd terminology.

Washed Coffee, Dry Process, Natural, Honey Process; Making sense of the coffee nerd terminology.

by Matthew Kellso February 24, 2017 4 min read

To start a discussion on coffee processing, I have to start with the ten steps to take coffee from seed to a cup. When I first learned there were ten steps, I thought, "Grow, roast, grind, brew. What else could there be?" As discussed on National Coffee Association's website they are as follows:
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Coffee Certifications & Sagebrush Coffee, Unraveling the Confusion.

Coffee Certifications & Sagebrush Coffee, Unraveling the Confusion.

by Matthew Kellso February 09, 2017 4 min read

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.
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Cold Brew Coffee, Everything You Wanted To Know & Probably Something You Didn't.

Cold Brew Coffee, Everything You Wanted To Know & Probably Something You Didn't.

by Matthew Kellso January 30, 2017 2 min read

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.
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Coffee Cupping, A Starter's Guide To Tasting A Cup Of Coffee

Coffee Cupping, A Starter's Guide To Tasting A Cup Of Coffee

by Matthew Kellso January 11, 2017 3 min read

I'm going to start by saying, these couple of paragraphs are not going to give you nearly enough information about coffee cupping.  I'm basically going to tell you some of what I use to make my images and descriptions.
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The Common Fallacy Of Oily Coffee Beans Explained.

The Common Fallacy Of Oily Coffee Beans Explained.

by Matthew Kellso October 29, 2015 3 min read

As I have been trying to determine what blog posts to write, I think back on questions I'm asked or conversations I've had with customers over the years. One of the most common conversations that I have had is with people that love 'dark' roasted coffee. Typically this type of person thinks that oily beans and dark roasts are synonymous. This leads to a perception that bolder coffees are darker roasted or that dark oily beans are perfect for espresso.  I have to say, these views are so widely held, you'd think they were 100% true.  However, they aren't... they're close, but there is more to it than that.
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The Dilemma of a Coffee Roaster, New Coffees Vs. Old Standbys

The Dilemma of a Coffee Roaster, New Coffees Vs. Old Standbys

by Matthew Kellso April 09, 2015 2 min read

Before I started selling coffee online, I was a home roaster. I typically would buy coffee from Sweet Marias each month. I'd buy enough of each varietal to roast it 3 or 4 times and then move on. Part of the fun was learning about new coffees and figuring out what roast profile I liked for each country or process. I developed a skill and had fun doing it. So I started selling coffee to friends and family. That lead to starting Sagebrush Coffee. However, I quickly found that I was losing customers because I continued the practice of changing out my inventory on a regular basis. So I changed to a direct trade supplier to get more consistency in my offerings and quite frankly, the coffee was way better.
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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 here to shop for one of their brewers.