Zingerman's Coffee

Ugandan Bugisu

apomykala — Tue, 31 Aug 2010 17:44:06 +0000

We’re excited to have this coffee back for only the second time in 5 years. This crop is the sweetest yet with notes of cocoa/chocolate and ripe, dark fruit. It knocked our socks when we made espresso from it.

It is grown on Mt. Elgon near the Kenyan border.

Upcoming Classes!

apomykala — Thu, 19 Aug 2010 19:10:24 +0000

We’ve got some great new things planned for the next few months.

In September we’ll be featuring a Brewing Methods class. On the 18th, 10am-12pm we’ll be exploring different brewing methods that you can use at home, such as the Chemex, press pot, vacuum pot and more. To keep the variables down, we’ll be featuring one coffee so you can taste the difference in the brewing methods and not the bean. It will be eye opening for sure, but we can only fit 10 people, so hurry on down and make a reservation. Each seat will cost only $15.

For October, the Coffee Co will be sponsoring another Home Espresso Clinic, so grab your espresso machines and come on down on the 16th between 10am and noon. Don’t have an espresso machine? Come on down to test drive some and find out what all the hullabaloo is about. We’ll work with you to make better espresso and keep your machine (or potential machine) running smoothly. This event is free and informal, so stop by at any time and geek out with us!

We look forward to seeing you all and if you have any questions, please feel free to call, e-mail or Facebook us.

Home Espresso Class Rescheduled

apomykala — Wed, 04 Aug 2010 12:23:01 +0000

Thanks to everyone who stopped by last Saturday for our clinic. The lack of power forced us to cancel the class, but we’ve rescheduled for August 8th 10:00a.m. to noon. So grab your espresso machines once again and bring them on down. We’re also planning a second clinic for October.

Costa Rica Terrazu

apomykala — Wed, 04 Aug 2010 12:19:08 +0000

We look forward to each year’s new arrivals from Costa Rica and have chosen one from the most famous coffee growing region, Tarrazu. It’s high grown at about 1,500 meters.

In the cup it gave us notes of a grapefruit, honey and malt. It also makes a fine addition for home espresso, so check it out. We’ll keep some in the third grinder just for single origin espresso lovers.

This is a fantastic summer coffee; the staff can’t get enough of it.

Home Espresso Class July 24th

apomykala — Wed, 14 Jul 2010 17:23:22 +0000

Do you have an espresso machine at home that is sitting unused on a shelf? We can help you make better espresso with it. Our customers frequently ask us why our espresso is so different than what they make at home. Well, bring your machine in and we’ll work with you to get the most out of your machine. We’ll go over operation, the importance of the right grind, machine maintenance and taste testing!

Join Managing Partner Allen on Saturday, July 24th from 10:00a.m. to 2p.m.

This class is free, so grab a friend and come on down!

Indian Mysore Nuggets

apomykala — Tue, 01 Jun 2010 17:36:37 +0000

We’ve been a big fan of Indian coffees since we started roasting.

This coffee is from the Ossoor Estates in Manjarabad and is a new find for us. This crop is the best Indian coffee we’ve had in 5 years.

It has a wonderfully rich body; hints of sweet and warming spices (think cardamom); and a long clean finish.

It is grown between 3,000 and 3,250 feet elevation on a 120 year old farm. The term “nugget” is believed to come from the gold mining that once took place in this region.

Papua New Guinea Peaberry

gthergaonkar — Tue, 06 Apr 2010 16:18:04 +0000

We were recently offered a small lot of peaberry PNG from the Kimel farm in the Kuta region.

Normally, two seeds develop inside each coffee fruit. In a small percent of the berries only 1 seed is formed and wraps around the fruit and is called a peaberry. Because of this small size, it must be roasted a little more gently.

This PNG has flavors of sweet citrus, floral and a nice bright finish.

Open houses at the coffee company

admin — Thu, 28 Jan 2010 17:35:20 +0000

RECENTLY UPDATED!!!!! The SECOND Saturday of every month we will have open houses from 11am-12pm. Allen or Steve, managing partners, will tour the roastery, sample coffees, and discuss the fascinating world of coffee as well as many of the brewing methods currently in use.

Rwandan

apomykala — Mon, 11 Jan 2010 14:40:07 +0000

The New crop of Rwandan coffees have finally arrived after a year of anticipation and we are very excited that they are finally here…..
Rwanda has some of the best coffee growing conditions in the world. This coffee is grown on the steep slopes of northern Rwanda’s volcanic mountains, where the rich soil, high altitudes and abundant rainfall give the coffee trees along the mountain slopes the best environment for high quality yield. Our cupping notes best describe this coffee as sweet and smooth with orange/peachy notes and has a long deep finish.

If you’ve not had a cup, come on down and try it before you buy it.

Holiday Blend

admin — Tue, 24 Nov 2009 14:53:20 +0000

Our annual holiday blend has become our most popular coffee both for our guests and staff. We’ll bring it out again in mid-November and once it’s gone, it’s gone. It’s super fruity with a good percentage of a natural processed Sumatran. This very unusual coffee is cupping with flavors of strawberry jam, lavender and toasted bread (seriously!).