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We are now roasting new crop Central American coffees, and they taste fantastic. Some of these are used in our House and House Full City blends, which translates to a lot of of fabulous flavors for you to try. Scott is partial to the milder coffees, so new crop Costa Rican or House Blend is what he'd brew if given a choice. Walt is enjoying the fresh crop Centrals, and organic French Roast (for his espressos) - which also has...

Anyone who's pulled a shot of espresso knows temperature and humidity can affect the pour.  Many baristas adjust the grind and dose to compensate. Similar factors influence the way we roast. You've probably noticed how light our dark roast coffees look the first day of 15-degree temperatures. We get at least one call per year wondering if we sent the right coffee! Rest assured we tell them, it will darken in a day or two at room temperature. Warm summer temps age...

Decades ago, espresso coffee in the U.S. was more generic: dark roasted, and of unknown origin. In the late 1970s, Peet's Coffee of San Francisco raised the quality level of the beans they were using; they didn't view dark as a way to mask the poor flavor of inferior beans. More recently, a trend has developed that has baristas brewing espressos with single origin coffees, and/or much more lightly roasted beans. Leaving aside brew strengths for now, how do you go about determining your favorite espresso? Does that...

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.

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.

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.