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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...

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.