Coffee Express

Providing great service to coffee houses and other specialty retailers in Michigan, Ohio, and Indiana

Posts Categorized / Coffee

As The Roaster Turns

- No Comments -

It will be twenty-two years this August since I first came to work for Coffee Express, and so much has happened in the coffee world since then. You could say a lot of water has passed over the coffee grounds. First, specialty coffees emerged as the new status-quo, then organics hit the scene, and lately – due to a surge in interest about the traceability and origins of what we are eating and drinking – Microlots have become more popular. But some things don’t change, like the fragrance coming from opening the coffee bins first thing in the morning, the smell of fresh ground coffee, and the aroma of a freshly-brewed pot.  Read More

It’s Time For New Crop Coffee!

- No Comments -

It’s finally springtime, signifying the end of winter, regeneration, new birth, and freshness! It is also the time when many countries freshly picked coffees start arriving here in the States. As you know, we at Coffee Express continually seek the best coffees available in the world, and we wait with great anticipation to get our roasting hands on these new arrivals. Read More

Coffee the Commodity

- No Comments -

Did you know that Arabica coffee is traded in New York at the Intercontinental Exchange – the ICE? Our prices at Coffee Express are directly related to the price at which coffee is traded on the exchange. There are two markets for coffee: the cash -or “spot”- market, which is the price we would pay for green coffee if we purchased it (and wanted it shipped) today.The second is the futures market price. The futures market for commodities like coffee is used to help protect against the wild variations that occur due to speculation, and events such as bad weather. Read More

Medium vs. Dark

- No Comments -

Previously, we discussed degrees of roasting and the 1990’s trend toward dark roasted coffees. In explaining the trend toward dark roasts, we mentioned American travel to Europe, the growing popularity of coffee houses, and other culinary phenomena, which gave rise – among some drinkers – to a preference for darker roasts. Read More

Roasters Guild Annual Retreat

- No Comments -

The Specialty Coffee Association came together in 1984. At that time small specialty roasters and shop owners made up the membership. It didn’t take long for the trade group to grow to what it is today: a broad mix of roasters, both large and small, coffee shops of all sorts, and hundreds of allied members. Eleven years ago, a small group of specialty roasters once again felt they needed a trade group to better represent them, this time within the SCAA. They created the Roasters Guild. (The Barista Guild has a similar background). Read More

How We Choose Our Coffees

- No Comments -

Folks who make coffee their profession understand – there are many steps to a great cup. It starts with green beans, and involves roasting, brewing and serving. The green beans alone require a certain depth of knowledge, including genetics, growing regions, processing techniques, sorting, and shipping. Let’s take a look at how we choose our coffees. Read More

Degrees of Roast

- No Comments -

A word on degrees of roasting. The popularity of coffee houses brought with it a taste toward dark roasts. Prior to the 1990s, the preference for dark roast was limited. Espresso brewing changed that, and the Starbucks Phenomenon has popularized even darker roasts. Read More

Pages:«123»