Skip to Content

Wholesale News

Round 2. Ready, FIGHT!

 

LEAH_BLOG_LG

One by one, the names of eight fierce competitors filled the vacant spots on the PT’s Challenge bracket. Competitors spent time getting to know the featured coffee and brew method. The outcome of this hard work: one kick-ass cup of coffee and a new champion. Let’s get down to the nitty gritty: this week’s winner is Leah Shinkle.

Featured Coffee: Villa Loyola 

Our featured coffee this week is a beautiful Colombian Caturra which traveled to us from Finca Villa Loyola, one of our esteemed Direct Trade partners. We’re proud to work with owner and operator Padre José. With his guidance, this farm will continue to advance its sustainable practices while improving the lives of the workers and the surrounding community.

Villa Loyola earned its way into the PT’s Challenge based on its deep molasses flavor, ripe peach sweetness, and the tones of stone fruit and sugar cane that linger in the finish. This coffee is absolutely delightful and recently received a 5-star rating from Roast Ratings.

Featured Brew Method: Bee House Dripper 

This round we focused on one of our favorite pour-over methods, the Bee House dripper. Manual pour-overs are not new by any means, but they have been gaining popularity given the rise of Third-Wave coffee and the desire to taste more of the natural nuances in each cup.

There are several things that make the Bee House so great. For one, you’re able to control more of the variables involved in the brewing process than you can with an auto-drip machine. Your ability to control grind, dose, and water distribution allows you to highlight those characteristics that make speciality coffee so desirable. In terms of its design, the ceramic Bee House retains heat and the unique shape of the brew chamber with two small holes at the bottom encourage an extended brew time. The resulting cup of coffee is clean, full bodied and carries subtle, nuanced flavors.

So, who should consider using the Bee House?

Because of it’s design, the Bee House is frequently referred to as one of the more forgiving pour-over methods on the market, making it a wonderful option for a wide spectrum of coffee enthusiasts. It’s a great option for those of you who already love pour-overs like the Chemex, but are looking for a smaller yield. Maybe you just want one cup of coffee – the Bee House will get you there.

Should you replace your Mr. Coffee with a Bee House? We highly encourage it. The trade off to switching to a manual pour-over is sacrificing convenience for quality. If you ask us, it’s an easy decision. This brewing method won’t take more than a few minutes, but if you’re a “set it and forget it” coffee drinker, the Bee House likely isn’t for you.

Winning Recipe: Leah used a straight forward technique to create a bright and exciting cup that really highlighted the Villa Loyola. Here’s how to brew it.

The Parameters:

  • 21 grams coffee (approximately 3 tablespoons of beans) ground for a consistency between sea salt and table salt.
  • 380 grams of water.

The Brewing Process:

  1. Place the Bee House, equipped with a pre-wet filter, on top of the range server. Pour in coffee grounds.
  2. Hit the grounds with 60 grams of water for bloom. If you are without a scale, think about it like this – you want to pour just enough water to have all the grounds wet, but not overly saturated.
  3. Watch the grounds expand and bubble up, releasing gas as it blooms. The raised coffee bed will deflate within 25 – 40 seconds depending on the freshness of the beans. When this happens, the bloom is done.
  4. Continue pouring water in a circular motion, keeping the level of water consistent within the filter. Don’t fill it to the brim – you’re aiming to fill about 3/4 of the filter.
  5. Maintain this level of water until you reach 380 grams of water total.
  6. Once all the coffee has drained, remove the Bee House from the range server. Swirl the coffee, then pour it into your cup.
  7. Sit back, relax and enjoy a damn good cup of coffee.

That’s it folks, it’s that easy! Make sure you check back in April for our next PT’s Challenge later when we’ll look at a new coffee and brew method for you to experiment with. Again, big shout out to our friends at Baratza for sending t-shirts for winners.

Go forth and drink great coffee. Cheers!

 

 

Earlier Articles

Labor Day

Believe it or not, Labor Day is already upon us. Though it may be warm out now (Who are we kidding, it’s a heat wave!), this is the holiday that heralds the coming of gorgeous sweater weather. We will not be roasting or shipping on Labor Day, but we will be in the office on Monday… Continue Reading

Winter Storm Rocky

Dear PT’s Customers, We wanted to update you on the latest impact Winter Storm Rocky is having on our coffee production and shipment. As you know from our last update, we are getting ahead of the storm by roasting orders that would have gone out tomorrow, today. As the latest weather reports come in, it… Continue Reading

IMPORTANT CUSTOMER UPDATE

Dear PT’s Customers, Having cleaned up from last weeks winter weather, we are now preparing for another storm bearing down on the Midwest. We are anticipating another 9 – 12 inches of snow here in Topeka, with possible ice and blizzard-like conditions. This much snow and ice could impact shipping routes for UPS and FEDex. Because of this,… Continue Reading

Winter Storm and Current Offerings Update

Just as the sun was beginning to rise on Thursday, Winter Storm Q (as the Weather Channel likes to call it) came roaring into town. In the two hours between 6:30am and 8:30am, Topeka received 7 inches of snow and it continued to snow for several more hours, leaving us blanketed under nearly a foot… Continue Reading

COLOMBIA FINCA VILLA LOYOLA RECEIVES A 94 POINT REVIEW

We are proud to announce that our Caturra offering from Finca Villa Loyola has received a 94 point review from Ken Davids of CoffeeReview.com.  When we visited Finca Villa Loyola during the harvest of 2011, we could clearly see the potential in the farm. With its high elevation of 1,800 meters (or 6,000 ft.) and… Continue Reading

THE QUEST FOR GREAT COFFEE

This article was republished with the permission of Dan Dean, Staff Writer for Observer & Eccentric Newspapers. Jeff Taylor’s journey to find exceptional coffee has taken him across the globe and along the way he has met some exceptional people, none more so than his wife, Maritza. “I met Maritza at a coffee competition in Ecuador… Continue Reading

MARCH ARRIVALS & NEW BOLIVIA DIRECT TRADE PARTNER

We are happy to announce our newest Direct Trade partnership with Juan Yurja in Bolivia.  When we were first introduced to this farm in 2011, it was an interesting coincedence. There was a micro-lot that had been originally prepared for the Bolivia Cup of Excellence, and the competition had been cancelled last year.  We were in… Continue Reading

PEABERRY MICRO-LOTS ARE NOW AVAILABLE

Our two most recent Direct Trade arrivals feature the Peaberry of a Caturra Variety, grown around 2000 meters .  The first roast date for these micro-lots will be on Monday, March 5th. Colombia Finca Villa Loyola Caturra Peaberry has a very complex and full bodied profile. Peaberries have a more concentrated flavor, making this coffee… Continue Reading

2011 HIGHLIGHTS AND YEAR IN REVIEW

As the year comes to a close, we want to look back at the highlights that made 2011 great!  2011 brought much success in our sourcing efforts, and we were able to get our hands on many Award Winning coffees. Whether it be the Best of Panama, Cup of Excellence, or even something from the… Continue Reading

RSS