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So what do we mean when we say double roast and triple roast and what is the best coffee roasting method?  Well every coffee bean is different.  Some are high grown in the mountains, others are grown closer to sea level, and others are grown somewhere in-between.  Some are grown in shady conditions, others in … Continue reading »

I’m not too smart.  If you didn’t know that already it will become glaringly apparent very soon.  That’s because I’m going to try and sell you something . . . but I’m not going to make a dime on the sale.  Not too smart. So one of my customers recommended I get an AeroPress. Then … Continue reading »

Everything causes cancer.  At least that’s the way it seems if you keep up with health and diet news. And now another player has raised its head.  The offender?  It’s called Acrylamide. Something else to make your hearts race and your minds worry. Evidently acrylamide is a chemical found in many plant based foods, brought … Continue reading »

I recently visited the good folks at Watermark Coffee.   They are located in City West, south of Dublin.  Watermark is run by David & Margueritte Lawlor and they are the Gaggia coffee machine dealer for Ireland.  They have a beautiful showroom with all kinds of Gaggia machines—which are works of art in themselves—on display. If … Continue reading »

Coffee is processed in several ways.  Let’s start with the coffee cherry which is the fruit that is harvested from coffee trees. When Red Rooster Coffee receives its coffee order the ‘meat’ of the cherry, the pulp, has been stripped off and we get a 60 kilo bag full of the seed that is inside … Continue reading »

There’s a guy on YouTube named Gary Smith who is the owner of Mukilteo Coffee.  I just love his passion.  He’s been a coffee roaster for 30 years and he still seems pretty happy about it, ecstatic even (visit his website here: http://www.mukilteocoffee.com/).  In fact Gary seems to be the embodiment of a typical coffee … Continue reading »

Here on the Red Rooster Coffee blog we often talk about the technicalities of coffee – how to store it; the reason for the foam head on the coffee, and more. For today though, since the roastery is filling up with the large bags that our green coffee beans come in I thought I’d take … Continue reading »

Suppose that every day, ten men go out for coffee and the bill for all ten comes to €100… (they’re drinking Kopi luwak* of course). If they paid their bill the way we pay our taxes, it would go something like this… The first four men (the poorest) would pay nothing. The fifth would pay … Continue reading »

Aroma is a huge part of coffee’s allure.  My sister-in-law likes coffee.  My sister-in-law loves coffee’s aroma. You know it is true.  We’ve all been there.  It’s early in the morning, maybe the sun hasn’t even made an appearance.  You’re somewhere between la-la land and semi-consciousness and then you smell it.  That coffee aroma has … Continue reading »

Rituals are an integral part of our lives.  We’ve got all kinds – religious, work, family, national, and more.  And most of us have some kind of morning ritual that involves a hot cup of coffee or, dare I say it . . . tea (although I must admit, at least to show you that … Continue reading »