How We Do Coffee - And How To Drink It

At Estelle Coffee we look at coffee differently that other coffee vendors, and we really mean that.

• We only roast 20 pound batches at a time. Why? Roast control is optimum at this size batch, and too much larger it becomes difficult to control the roast.
• Every pound we sell is less that 36 hours out of the roaster prior to shipping.
• We encourage our customer to never take more than 2 weeks to drink a bag of coffee.
• Never put coffee in the freezer, ever. It actually effects the flavor when moisture from the cold air attaches to the beans and essentially functions to dilute the flavor, even though the effect is more pronounced.
• Grind your own coffee to your liking, but start with a coarse grind and then grind finer until you get exactly the flavor for the coffee you are drinking.
• Typically, the darker roasted the coffee is, the coarser the grind should be unless you are wanting a stronger flavor from your coffee.
• Use bottled water to water your finished coffee to taste. Coffee experts always water their coffee to taste and to open up the flavors.

 

The Roastmaster for Estelle Coffee, Duane Estill, is a published author and has written a book all about coffee, it's history, and all aspects of coffee. The book also covers home roasting with a pictoral guide. It's a great book to get you educated on coffee so you can be the coffee expert in your social circle.