If you’re unsure about espresso and the whole “fancy coffee drink” scheme, have no fear – it’s not that hard and all you have to do is pick one, order it and see how you like it and then try a different one. If you watch how your drink of choice is made, it’ll give you the base info on what makes up that specialty steamin’ cup ‘a joe! Or watch these videos and expand your coffee knowledge.

Here is:

How to Make an Americano (simply a mixture of one or more shots of espresso mixed with fresh hot water):

And How to Make a Latte (espresso with steamed milk and a small amount of foam):

Saturdays are usually quiets days of rest for the roaster. This past Saturday, however, a lively group of about 12 from the First Presbyterian Coffee Club met for a Guatemalan Trapichitos cupping and Q&A with Gerry.

We did 3 roasts: medium, dark and then light (yes, in that order) and brewed with 2 coffee makers: flat and cone filter. Biscotti in 4 flavors was from Enjoy Biscotti and complemented our tiny cups of South American caffeine!

Here’s some pics from the event:

So what is it exactly? Espresso coffee is a small 1 to 2 oz. shot of coffee brewed under pressure, finely ground and densely packed (or tamped) down into the portafilter. To get the best quality espresso, brewing should takes about 26 to 30 seconds – less means the grounds were not tamped and evened well enough and the end product will certainly suffer. A master brewer will produce an espresso that features a layer of rich dark golden cream, called crema on the surface. This crema is one indicator of a quality espresso and is pointed out in the video below. Making a great espresso is truly an art form – as well as a science.

Rose, who manages our coffee shop near the Pearl St. Mall, took the time to show us, step-by-step, the process to making an espresso shot.

Check out the post and a composite of all our labels here.

We send a great big thank you for finding our designs and sharing them with the world!

It’s Top of the Town voting time again for the Denver metro area – we’ve added a banner to our home page so if you like our coffee, please sign up for the email ballot and nominate all of your local favorites.

Also, we need your reviews and want some constructive feedback! Please take a few minutes and share your thoughts at:

Google maps and search for Unseen Bean.

We’re also on Yelp! Please give us a review here.

Happy Friday!

It’s time again to start ordering green coffee for the year, and as usual it is difficult to find the large buyers when searching for Certified Organic Coffee.

What is this stuff?

And how is it different than just organic coffee?

When a farm grows organic coffee (or anything organic for that matter), they must grow without prohibited synthetic substances and encompass “proper use of the land”. Anyone who produces or processes a product must meet the Federal rules and needs to be certified if they use the term “organic”. And a certificate from the farmer is not enough. In a document that spans about 140 pages, you must not only apply but you have to demonstrate that you have an organic plan.

Certification

For the consumer, certification means that the products purchased have been grown, handled and processed without any synthetic chemicals and are in compliance with earth-friendly standards. (Earth-friendly here can be defined as organic practices that take into account the long-term sustainable resources . . . like land and water.)

Here’s a little more detail on what it takes to earn the organic seal according to the USDA to become certified a coffee farm. The following requirements must be met:

• No synthetic pesticides or prohibited substances can be used for the past 3 years.
• Have a sustainable crop rotation plan to prevent erosion and the loss of nutrients in the soil.
• If any pest prevention is required, the farm must have a plan to do so naturally.
• The coffee must pass an inspection and testing before being allowed into the country and sold as organic.

When these conditions are met and documented, the coffee can be sold with certification to the green coffee brokers and end roasters.

Impact on the Environment

The planet benefits in numerous ways by growing organically. Fewer chemicals are injected into the soil, there’s a reduction in deforestation because the organic grower prefers the shade of trees . . . which ultimately adds up to less impact on natural wildlife of the area. The lack of harsh chemicals goes on in a continued chain of benefit to you, the consumer – by ingesting less chemicals in your finished, brewed product.

Nonetheless, the popularity of this seemingly contradictory concoction is on the rise. I sampled my first one this weekend, an offering by Twisted Pine Brewery here in Boulder, CO called Big Shot Espresso Stout of their Timberline Series – made with our very own Unseen Bean coffee.

At first pour, the cold stout was dark and thick. It seemed less bubbly than any microbrew but then got a nice creamy foam on top, resembling an old-fashioned root beer:

On initial sip, the bitterness was sweet and a bit overwhelming. After the next few tastes however, this lessened and I noticed the chocolatey overtones with a smoother finish. The coffee taste was not overbearing, as I’d expected, but the hints of it were quite good.

Warming to room temperature, the flavors intensified (as they should) and did leave me with a full-ish feeling. Overall, I would have to say I like it. It definitely fits into a very specific category – and I would think pairing with foods or meals might be bit of a challenge but if you’re wanting a good stout full of taste and body, who needs to pair it? Enjoy this great brew by itself, savor the flavors and drink with slow, purposeful sips.

WholeLatteLove.com

The Atlantic

Talk About Coffee

WeeklyRoast.com

photo credit: INeedCoffee / CoffeeHero

At the Unseen Bean, we use all Arabica beans for the highest quality roasts and blends and buy organic and free trade whenever possible.

We’ve had a great year and want to thank all of our loyal customers and those visiting who stop to briefly take a deep sniff, a hot sip and then finish with a smile.

The Roaster will be closed from December 24th – December 28th. The Café will close early at 2pm on December 24th and will be closed the days of December 25th and January 1st.

photo credit: Aoife city womanchile

If you’re shipping Christmas presents and mailing cards, keep an eye on the calendar. Time is running out for guaranteed arrival.

photo credit: foilman

Here are the mailing/shipping deadlines to be aware of for 2009:

– United States Postal Service (USPS) –

Parcel Post : December 16

First Class Letters and Cards: December 21

Express Mail: December 23

Priority Mail: December 21

– Fed Ex –

Home or Ground Delivery: December 17

Express Saver: December 19

2 Day: December 20

Overnight : December 22

Same Day: December 25

– United Parcel Service (UPS) –

Standard: December 15

3 Day: December 20

Expedited: December 21

Express:December 23

Outside the United States Shipping Deadlines

– United States Postal Service (USPS) –

Military Destinations: APO/FPO Addresses

First Class or Priority: December 11th (except 093)

Express: December 19 (except 093)

Special Military:

Iraq or Afghanistan: Dec. 4

Parcel Post (military mail): Nov 13

All Other Destinations:

Air Mail: December 11 (except Africa & Central/South America)

Priority: December 13

Africa: December 6

Central/South America- December 4

Express: December 15

Canada: December 16

Africa, Central / South America: December 11

Express Guaranteed: December 19

Canada: December 20