Hundreds of exhibitors promoted all aspects of the specialty coffee industry. Thousands of attendees traveled from over 75 countries. Once again, the Specialty Coffee Expo in Seattle provided an unparalleled opportunity to see what’s new, connect, and learn about Specialty Coffee.
This year, our Director of Coffee Brad Kirby and Lead Trainer Brady Butler flew to Seattle to attend Expo. Here are their top five things to know from Expo:
Brewing Specialty Coffee Better with Trusted Partners
Brewing coffee takes the right equipment. Exciting new models from Bunn-o-matic and Nuova Simonelli will make excellent additions to our equipment lineup later this year.
Bunn introduced a new flagship brewer line: The Infusion Series Platinum Edition. These brewers have a full-color touchscreen for easy operation and more intuitive programming. They also use redesigned spray head and SmartWAVE technology for more uniform extraction and great coffee flavor.
Bunn also introduced a redesign of our most popular shop grinder: The G Series. With a sleek new look and much quieter operation, the new G Series VH grinder will fit nicely in any café setting and budget.
Nuova Simonelli’s design department has also been hard at work, unveiling a beautifully-updated Aurelia Wave espresso machine. Improved ergonomics and energy efficiency, several unexpected new features, and a smooth, lower-profile design should keep this model at the top of café operators’ wish lists.
Cold is Hot
Cold Brew continues to be a perennial favorite for customers. It looks like many exhibitors agreed, and we saw and tasted many new ways to make and serve it.
Nitro Coffee’s popularity should continue to grow thanks to a few new options that make it easier to offer. Larger-capacity brewers help operators keep up with growing demand. Countertop dispensers of various sizes were also on display, with and without kegs. Some dispensers even drew their nitrogen from the atmosphere instead of a tank.
Already brewing and serving cold Brew? If so, you know how important it is to keep everything clean. The coffee cleaner specialists at Urnex were back to save the day with a 2-part cold Brew system cleaner and sanitizer designed to make cleaning easy.
Expo attendees can always count on finding plenty of new, different and surprising drink ideas on the show floor. We saw and tasted a couple of trends worth noting for your café menu.
Turmeric, that brilliantly-yellow superfood superstar in a spice jar, was the star of several booths. A turmeric concentrate even won a best new product award. From golden milk to lattes to teas, 2018 seems to be turmeric’s year.
Many found creative ways to shake up familiar flavors with a new twist. Did you know that steaming Oregon Chai with carrot juice could taste just like classic carrot cake? Or that adding a touch of balsamic vinegar to a Torani strawberry Italian soda could create a refreshingly-tangy summer “shrub”?
Flavoring specialists like Torani, DaVinci and Monin featured cold brew-based cocktails and mocktails meant to keep menus cool through the heat of summer. Highlights included cold brew with horchata, white chocolate and lavender, even bourbon.
And when it comes to flavor, car maker Volvo stole the show with their stunning mobile espresso vehicle. It doesn’t take a custom coffee mobile to make your specialty drinks stand out. Customers love sharing their experiences with friends, so try building buzz with beautiful, unusual, highly-Instagrammable beverages.
Doing Good, Specialty Coffee
From growing coffee to making lattes, the coffee industry is very dependent on natural resources. So the health of the coffee industry depends on everyone using these resources wisely. The Specialty Coffee Association recognized The Manos al Agua Project, implemented by the Colombian Coffee Growers Federation (FNC) as part of a public-private partnership, with its Sustainability Award 2018.
Founded in 2013, Manos al Agua focuses on water resources management in coffee regions. The organization has achieved important sustainability results, including installation of ecological post-harvesting and wastewater treatment systems, among other actions.
One of the benefits of attending the Specialty Coffee Association Expo is our ability to make direct connections with the farmers and mills. The cuppings, origin-country booths and informal after-hours mixers helps coffee roasters and growers get to know each other before booking a buying trip to origin. This more casual introduction can form the basis for direct relationships that may for last many seasons.
The Specialty Coffee Expo isn’t just about new products. Classes, workshops, and lectures at Expo offer a great chance for attendees to gain new knowledge. This year marked the Expo debut of the Specialty Coffee Association’s newly-revised Coffee Skills Program. As a leader in the content creation effort, our Brady Butler was invited to present the new Brewing Foundation Course.
The skills and knowledge learned in the Introduction to Coffee, Barista Foundation and Brewing Foundation courses form the basis of preparing great coffee. We now offer these same courses in Raleigh at the Dilworth Coffee Training Center. For more information about these courses visit our training page here or email us at Learn@DilworthCoffee.com.
To learn more about how you can put these specialty coffee trends to work for you in your coffee business, call us today at 800 835 5943 or email us at firstname.lastname@example.org.
When Marcus Anderson, one of the world’s premier modern saxophonists, came to Stockton Graham & Co. with a question about launching his own private label coffee line, it was a common one: “How do I do it?”
“The idea of blending music and coffee was a natural one for me because they are both products that bring people together,” said Marcus, an award-winning musician whose smooth jazz stylings have achieved international acclaim.
“Just like coffee, people share the experience of drinking a cup of joe with a stranger and begin to relate to one another,” Marcus said. “Mutual appreciation of music has the same kind of effect on people.”
“I wanted to create a private label coffee that would excite people who love music and enhance the experience of listening to my music,” Marcus said. “So working with Stockton Graham & Co., I was able to initially launch four coffees designed to match certain tracks on my AND Coffee album.”
So Marcus Anderson’s private label coffee line, AND Coffee, was born. The titles and moods of each song on the AND Coffee album correspond to the tastes, aromas and experiences that each of the various blends in the AND Coffee lineup.
Marcus and his team spent countless hours at our Raleigh, NC coffee roasting facilities, speaking to our coffee roaster, marketing director and sales team to launch AND Coffee. The AND Coffee selections reflect Marcus’ musical tastes and the experiences of the music from mild to passionate and bold.
The first single from the AND Coffee album is called Cup of Joe, and it has an accompanying coffee blend also called Cup of Joe that is “roasted mild for easy sipping.” The song Cup of Joe ranked #1 on Billboard Smooth Jazz charts on June 16 and 23 of this year. The song remained in the Top 10 into August.
Marcus Anderson has initially launched three other coffees coinciding with other songs on his AND Coffee album, including sweet Hazelnut, bold Cappuccino Strut and decaf Passion Blend.
“I was so excited when we released AND Coffee with Cup of Joe being the first single off the CD,” Marcus said. “Originally I had not planned to send the song to radio and it was just going to be a product album. But after a brief discussion with my team we decided to go for it. It ended up being the best decision of my career because it gave me my first #1 on Billboard. Cup of Joe superseded all of our expectations of the songs possibilities. Now we’re having the same discussion on what could possibly be the next single. I’m very excited about the future of AND Coffee, both the Music and the Beverage.”
For more information on Marcus Anderson and AND Coffee, visit andproducts.net. If you’d like to explore your own private label coffee program for your coffee shop, call our Director of Sales Thom Swain at 800 835 5943.
When the dynamic, multi-talented jazz saxophonist Marcus Anderson sought to launch his own private label coffee, he turned to Raleigh coffee roaster Stockton Graham & Co. to develop the coffee and assist with packaging that reflected his unique musical and coffee experiences.
“As a working musician, I travel to different places, and when I go there I usually visit local coffee shops,” said the world-renown musician who lives and works in the Triangle area. “While I’m there, a song may hit me.”
“While I was touring in Europe, Germany, California, I’d write songs,“ said Marcus Anderson, who has toured the world with his own ensemble and as a member of Prince’s New Power Generation. “Before I knew it, I had an album. And of course, I had to create the coffee that went with it.”
Out of that experience and a partnership with Stockton Graham & Co. AND Coffee was created (andproducts.net). Fans of AND Coffee can enjoy four different varieties with the same titles of four magical tracks on Marcus Anderson’s CD of the same name. The songs and coffee are Cappuccino Strut, Cup of Joe, Hazelnut and Passion Blend. The CD is available online as is the coffee, which will also soon be available in retail stores.
“Coffee is a beverage that is enjoyed all over the world,” Marcus continued. “People share the experience of drinking a cup of joe with a stranger and begin to relate to one another. I love being part of products that bring us all together.”
Shortly after helping Marcus Anderson launch AND Coffee, Stockton Graham & Co. worked on a private label program for a visionary of a different kind for the Triangle-based restaurateur and businessman Payman Bazooband.
Bazooband, who is behind such upscale eateries as Red Monkey, Brasa Brazilian Steakhouse and Tomato Pie, just launched a sophisticated coffee, wine and chocolate shop inside the Belk department store at Crabtree Valley Mall in Raleigh.
Stockton Graham & Co. designed the private label coffee program for Perks@Belk, which launched with four single-origin and three coffee blends, including certified organic Southern Style and a house espresso called Moda.
Lane Mitchell, creative and brand director of Stockton Graham & Co., said, “Our goal with the Perks@Belk packaging was to visualize the Belk brand identity, which is summarized in three words: Modern. Southern. Style.”
“Perks@Belk private label coffee features fresh, updated versions of well-loved fabric textures and patterns that resonate with the modern, Southern customer who has come to count on Belk for all her personal, home and family fashion needs,” Lane said. “The label appears on a Kraft bag that appeals to her classic sense of style.”
National Cervical Cancer Coalition
In January, the non-profit organization that leads HPV and cervical cancer awareness across the United States worked with Stockton Graham & Co. on a private label coffee to raise money for prevention and treatment activities here and abroad. Their Grounds for Health Blend coffee, which is a sister to Stockton Graham Coffees’ blend of the same name, raises money for programs on coffee farms in Ethiopia, Nicaragua and Peru, as well as local programs in places like Durham, Atlanta and Houston.
Created by Stockton Graham & Co. designer Chris Sim, the NCCC labels “bring the human element of this campaign to the forefront, where it belongs,” Sim said. “Using only the cervical cancer awareness color teal and showcasing two women candidly smiling back at you, these labels are a constant reminder that this is a very real cause involving real people, and that every purchase truly does make a difference.”
The same coffee is also sold at Dilworth Coffee in Charlotte, or online at Dilworth Coffee.
San Domingo Fair Trade Coffee & Goods
The St. Michaels, MD-based coffee shop San Domingo Fair Trade Coffee & Goods asked Stockton Graham to create a one-of-a-kind private label coffee featuring a custom blend of coffees and a package that featured the store’s location: an historic home in the center of a quaint town on the Chesapeake Bay. Sold both at its coffee cafe and music-infused late-night dessert cafe, San Domingo Fair Trade House Blend is a crowd favorite.
“We tried several ways to integrate the historic home into San Domingo’s packaging from photography to line drawings, expressionist paintings and stippling,” said Stockton Graham & Co. creative director Lane Mitchell. “We decided that the juxtaposition of a turn-of-the-century stylized image and bold, distressed typography captured the essence of the San Domingo Fair Trade experience.”
Leapfrogging the Competition
Private labels are becoming such a critical component of retail strategy that even massive global retailers like Amazon are jumping on the bandwagon. Once considered a “down market” alternative to more expensive national brands, consumer perceptions around the quality and value of private label offerings have increased significantly. Today, more than 80 percent of consumers feel that private label solutions offer as good or better quality compared to their national brand counterparts, according to a 2015 Food Institute report on private labeling trends.
Private Label Coffee for Your Business
And there are few food and beverage categories that have been more successful in private labeling than specialty coffee.
Stockton Graham & Co. has been providing private label solutions to coffee retailers for over a decade. We currently offer three solutions:
Customer-Supplied Labels & Packaging: You can choose to create, purchase and deliver your bags and labels to our Raleigh coffee roasting facilities for your brand’s exclusive use. We will warehouse them and help you keep track of inventory.
Customer-Designed Labels & Packaging: We can professionally print labels and/or bags based on designs you supply, and we will warehouse your labels and packaging in our Raleigh facility for your exclusive use.
Custom-Designed Packaging: Stockton Graham & Co.’s internationally award-winning creative team can provide a holistic private label solution including a custom-designed label and package. We will bulk print your items and store them at our Raleigh facility exclusively for your use.
When it comes to developing and promoting the specialty coffee industry, there are few organizations more respected than the Specialty Coffee Association of America (SCAA). And the SCAA Main Event is the most attended coffee event of the year. If you’re headed to Atlanta on April 13-17 for the event, there are three ways you can visit with Stockton Graham & Co. Raleigh coffee roasters, baristas, marketing guru and sales team during your time there.
Pathway Class: Golden Cup Brewing (CP 158)
Stockton Graham & Co.’s Brady Butler, who is Chair of the Brewing Pathway Committee for the Specialty Coffee Association of America, will lead the Brewing Pathway course on Friday, April 15.
Brady has been in the coffee business for over a decade. He started as a barista at Dilworth Coffeehouse in Matthews in 2006. He then joined his family in opening their own coffee shop called The Coffee Garden in Stallings, NC. He then started his own business called Carolina Espresso Services, where he advised coffee shop owners on how to brew the best coffee.
“The class is a must for any coffee professional who is serious about their drip coffee, whether you use a commercial batch brewer, Chemex or Hario V60,” Brady Butler said. “It builds on great brewing fundamentals and gives everyone the tools and knowledge to make their coffees shine.”
The SCAA offers the Brewing Pathway because competence in brewing coffee is essential for industry professionals. CP158 is the third of four classes that make up the Golden Cup Technician Certificate.
Grounds for Health Booth 1524: Every Sip Can Save a Life
Stockton Graham will be showcasing our Grounds for Health Blend coffee in booth 1524 at the SCAA Main Event. Created in partnership with international non-profit Grounds for Health, every sip of this coffee helps provide vital health care for women in coffee growing communities.
Grounds for Health, formed in 1996, addresses the one of the most eye-opening disparities in women’s health globally: cervical cancer. Cervical cancer kills more women in coffee growing communities than any other cancer, and it is expected to kill six million women in the next 15 years alone. Yet, with simple screening and inexpensive treatment, cervical cancer doesn’t have to be deadly.
Stockton Graham Coffees is donating $1 for every retail bag and $5 for every 5lb wholesale bag of Grounds for Health Blend to help fight cervical cancer on coffee farms in Nicaragua, Peru and Ethiopia. Drop by booth 1524 to learn about Grounds for Health Blend and how you can help by putting the coffee on your menu.
“The health of the coffee industry depends on the health of the people who plant, harvest and process coffee at its source,” said Lane Mitchell, marketing director for Stockton Graham & Co. “Through Grounds for Health Blend, we are helping coffee businesses of all sizes make meaningful contributions to the health and wellbeing of the people who work on coffee farms. Because it costs so little to prevent and treat cervical cancer at coffee’s source, we can truly say that every sip gives Grounds for Health the opportunity to reach more women and save more lives.”
Torani Booth 829: Bringing Flavor to Life
In the center of the room, Torani will be brining real flavor to life with the help of Stockton Graham & Co. baristas. Drop by booth 829 at the SCAA Main Event and try some traditional coffee house style drinks like a vanilla cappuccino and hazelnut latte, as well as more cutting edge offerings like coconut iced coffee, hibiscus margarita and white chocolate coconut frappe.
Our SCAA-certified baristas, Alex Jeans and Chris Bennett, will be manning the Nuova Simonelli espresso machine in the booth. While Debra Dolan will be discussing how to easily implement new menu ideas at your store.
Debra boasts several SCAA certifications including in Introduction to Espresso, Hands on Espresso, Brewing Fundamentals and Comparative Cupping; she is also a SCAA-Certified Level 1 Barista. Over her decades in the coffee business, Debra has earned a BGA Certificate and a Serve Safe Certification. A frequent volunteer at industry events including the SCAA Regional Barista Championships, Debra also served as a judge at the 2013 Coffeefest America’s Best Coffeehouse competition in New York City.
“Last year, Torani won the SCAA’s Best New Product award for its Ginger Lemongrass Syrup,” said Stockton Graham & Co.’s Debra Dolan. “We can’t wait to partner with Torani to share their newest innovation. We’re sure it’s going to spice up the Best New Product category again this year.”
Registration is Now Open: Don’t Delay
Anyone can attend the SCAA Main Event. One day passes start at $150 and full three-day passes run $275 for SCAA members and $345 for non-members. All expo passes include access to the exhibit hall, lectures, competitions and networking events. Visit https://www.scaaevent.org to register for the SCAA Main Event.
In January, for the first time in 21 years, the original Coffee Taster’s Flavor Wheel published by the Specialty Coffee Association of America was updated and refined. The new flavor wheel is a groundbreaking tool that is already shifting the way coffee lovers think and talk about coffee.
“The new Coffee Taster’s Flavor Wheel is a great collaborative tool,” explained Stockton Graham & Co. and Dilworth Coffee roastmaster Brandon Riggs. “Although the original Flavor Wheel was a breakthrough, this new wheel is more approachable to the general public because it describes flavors in a way that is more common and accessible to everyday coffee drinkers.”
For example, Brandon notes that the old flavor wheel identified Nippy and Piquant as subgroups in the Sweet flavor group. The new flavor wheel, instead, uses more common words like Honey, Maple Syrup and Molasses. Brandon points out that industry veterans and coffee patrons alike can more easily recognize the tastes of honey or molasses than nippy or piquant.
In addition to more common language, the new flavor wheel introduced gradients in the outer flavor groupings to accommodate more subtlety of tastes. For example, with the addition of gradients, the flavor of blueberry can range from sugary jam-like blueberry to tangy freshly-picked-off-the-bush blueberry.
“By adding gradients to the flavor group, it provides more possibilities in taste and more ways to explore flavor in coffee,” Brandon said.
New Flavor Wheel Facilitates Collaboration
As an instructor of Stockton Graham & Co.’s Coffee College, Brandon also appreciates that the more accessible flavor wheel makes it easier to communicate about coffee.
“It facilitates communication at the cupping table, whether the cupping is an internal one among roasters or whether roasters come together at a cupping table with customers to discuss coffee,” Brandon said. “The new Coffee Taster’s Flavor Wheel helps us talk to our customers and others who enjoy coffee about their flavor experience.”
Here at Stockton Graham & Co., the iconic Flavor Wheel is a key discussion tool we use during our internal cupping sessions, as well as when we talk to customers about coffee.
“We’ve spent a few weeks working with the new flavor wheel at our Raleigh coffee roasting facility, and we are speaking with customers about using it to guide the way they talk about coffee,” said Brandon said. “Our customers are finding the wheel to be a very helpful tool, whether they are thinking about adding a new coffee or simply talking to their patrons about the coffees they already serve.”
New Flavor Wheel Improves Training Experience
At Stockton Graham & Co. we have begun incorporating the new tasting wheel into our regular internal training sessions, as we grow the expertise of our junior roasters and customer service teams. We will also begin incorporating it into our monthly Coffee College program designed for coffee customers and operators.
“This new wheel is an opportunity to unite all around the cupping table, and to facilitate learning,” Brandon said. “Whether you are a coffee industry expert or you have never cupped before, the new Coffee Taster’s Flavor Wheel is a valuable contribution to any coffee tasting experience.”
Click here for a copy of the new Coffee Taster’s Flavor Wheel and call a customer care associate at 800 835 5943 to explore how you can use the flavor wheel in your store.
When you stop to think about it, a great cup of coffee is pretty amazing. At least a dozen factors can seriously influence its taste as it traveled thousands of miles over many months from seed to cup. When considering the hours and hours of careful, sometimes backbreaking, work that went into growing and processing a specialty coffee and then roasting and packaging it for distribution, proper brewing can be the most crucial step in ensuring that a customer gets a delicious cup of coffee. That’s because 100% of what a customer tastes in a cup of coffee is extracted through the brewing process.
Creating a masterpiece of coffee in a cup is no easy task. So Stockton Graham & Co. works with coffee shop owners, baristas and speciality beverage operators on several training modules designed to help brewers master the art of brewing coffee.
Each of these training modules is based on the six essentials to brewing coffee, created by the Specialty Coffee Association (SCAA), which address correct water-to-coffee ratio, proper brew method, proper equipment operation and other critical factors that effect coffee quality.
The success of your coffee shop hinges on the brewer’s understanding and mastery of these brewing skills. As an easy reference, Stockton Graham & Co. has created a summary booklet called BEAN Artist: The 6 Essentials of Brewing, which you can view here.
Balancing Extraction and Strength
There are two fundamental characteristics of a brewed cup of coffee that effect its flavor—Extraction and Strength. A barista who understands the six essentials of brewing is well on the way to mastering the fine balance between extraction and strength that will create the perfect cup.
EXTRACTION describes the process of pulling the flavor and essence from coffee. It occurs during the brewing process when water passes over and through coffee grounds, activating gases that have built up during roasting, releasing pleasing aromatics and dissolving all types of compounds that flow into a cup. Some of those elements taste great, but others are not so great. Getting the extraction just right—which means dissolving the right amount of the good-tasting compounds and minimizing the bad-tasting compounds—is as much of a skill as it is an art.
When a coffee is brewing, the first thing to come out of the grounds are gases that we can smell called aromatics. There are well over 800 different aromatics that can be detected by the human nose—some pleasant and some not-so-pleasant. Aromatics make up a very small volume of the total amount of extracted compounds but are responsible for most of the aroma.
The next elements that are extracted are called soluble compounds, meaning they dissolve in water. These include caffeine and soluble fibers like sucrose and pectin, which effect the flavor of the brewed coffee.
When it comes to optimizing a brew, it turns out that almost everyone prefers a cup of coffee brewed by stopping the extraction at around 20% of the total bean weight. This leaves the compounds that taste the worst—tannins that often lead to a bitter or astringent flavor—in the coffee filter with the grounds.
Of course, 20% is just an average. The Specialty Coffee Association recommends extraction rates fall between 18-22% of the total bean weight. Extract over 22% of a bean’s weight, and the coffee tastes bitter or astringent and is considered OVER-EXTRACTED or OVER-DEVELOPED. Extract less than 18% of the bean’s weight, and the coffee tastes watery and grassy to most people. This is referred to as UNDER-EXTRACTED or UNDER-DEVELOPED.
Coffee STRENGTH, which you can roughly determine by observing how much light passes through a cup of brewed coffee in a glass vessel, is a factor of the ratio of coffee to water in a brew. Some mass market coffees, especially those sold in the United Kingdom, use the word strength to describe the darkness of roast, with dark roasts scoring a 4 or 5 on the strength scale. Although roast levels do effect extraction and can impact the perception of a coffee’s strength, Stockton Graham & Co. uses the SCAA definition of strength, which is simply a brew’s concentration of coffee.
More formally, STRENGTH is the ratio of the number of coffee compounds to water molecules in the finished brew. It may seem a little obvious to us now, but in the fifties Dr. Lockhart had to come up with and then document the idea that people have preferences for the strength of their coffee. It turned out that the average person preferred their drip coffee drinks to be about 98.8% water.
More specifically, average Americans prefer about 1.15-1.35% of each brewed cup to be comprised of the compounds from the beans themselves. So a perfectly brewed coffee with an IDEAL BALANCE will fall within the center of the SCAA’s Brew Control Chart shown above, with approximately 20% of a bean’s dry matter diluted to about 1.25% of a brewed cup’s contents. Accomplishing both of these tasks simultaneously takes a combination of knowledge, skill and experience.
For more information about brewing fundamentals or to sign up for our training programs, contact a Customer Care Associate at 800 835 5943.
There’s a time every year when the world changes. It’s the time when the entire population seemingly switches from hot drinks to cold drinks. And it’s the time of year that your store should be brewing iced coffee.
In North Carolina, where Stockton Graham & Co. is located, that time of year typically comes in mid-April when temperatures suddenly rise out of the comfortable 70s. In the Northwest, Iced Coffee Season can start as late as Independence Day weekend. But rest assured, it will come. And it will transform your business for a stretch of four to six months.
What will your business do when Iced Coffee Season begins?
Stockton Graham & Co. roastmasters, baristas, brewmasters and coffee afficionados tried several beans and roasts, brewed in multiple formats, to craft the perfect iced coffee blend. Stockton’s Iced Coffee Blend is a blend of sweet and bright coffees featuring our exquisite Brazil Alta Mogiana Peaberry.
A departure from other Brazilian varietals, our Alta Mogiana Peaberry is packed full of soft, sweet flavors balanced nicely with hints of dried apricots and other stone fruits. The body is exceptionally smooth and provides a nice base for the building acidity and clean finish.
A bean with this finesse requires care in brewing. Our Stockton Graham & Co. tastemakers recommend brewing the coffee over ice, which preserves its flavor profile and allows you to refine the extraction.
Iced coffee brew techniques—whether you choose a pour-over method or an airpot brewer—generally call for the same coffee-to-water ratio: 1 part coffee to roughly 15 parts filtered water.
The brewed coffee is then immediately introduced to ice, which stalls the oxidation process and preserves the flavor that was created when brewed hot.
These are our two recommended brewing techniques:
Pour-Over Method (20 oz Serving) 20 gr coffee: 180 gr water: 100 gr ice
Brew Method 1. Weigh 20 grams of Stockton’s Iced Coffee Blend. 2. Grind fine (about the coarseness of table salt). 3. Fold filter, place it into filter holder, pre-wet it and discard wetting water. 4. Add coffee to filter and tare. 5. Weigh approximately 100 grams of ice and place in carafe on which the filter can rest. 6. Using water just off a boil, add approximately 60 grams of water to the coffee grounds, allowing them to bloom and begin to drain. Slowly add water in small increments until total weight of water reaches 280 grams. 7. Brew time should be approximately 3.5 minutes. 8. Swirl mixture until all ice is melted to ensure uniform dilution. 9. Pour coffee over ice in a 20 oz cup and serve.
Airpot Brewer/Double-Strength Method (3.8 Liters/1 gallon) 250 gr coffee: 2400 gr water: 1500 gr ice Yield: 1 gallon
Brew Method 1. Weigh 250 grams of Stockton’s Iced Coffee Blend. 2. Grind slightly finer than drip setting. 3. Add coffee to filter basket. 4. Weigh approximately 1.5 Kg of ice, about ½ gallon and place in 1 gallon container. 5. Place container under coffee brewer. 6. Brew coffee on ½ gallon-batch setting (1.9 liters, adjust recipes weights and volumes according to your brewer). 7. Once brewing has stopped, add clean, fresh and filtered water to mixture until total volume reaches 1 gallon. 8. Swirl mixture until all ice is melted to ensure uniform dilution. 9. Store in refrigerator to maintain optimal flavor. Discard daily. 10. To serve, pour over ice.
To discuss brewing techniques with our master brewers or to order Stockton’s Iced Coffee Blend ($7.95/lb.), call 800.835.5943.