Water conservation may not be the first thing on your mind but with water use in the United States increasing every year, many regions of the country will experience water shortages this year, even under non-drought conditions.
But when it comes to water, shortages are only part of the problem. Even if your shop is located in a drought-free part of the country, water bills can unnecessarily drain money from your profits. Many water-saving steps take little effort or expense and can even have a positive impact on a customer’s experience.
In preparation for Earth Day 2017 on April 22, here are five simple ideas from Stockton Graham on how to reduce your water footprint and save money:
Install low-flow pre-rinse spray valves
For as little as $60, you can switch out the valves on your dishware sink faucet. Low-flow pre-rinse spray valves get the job done just as well as standard models but save a bundle in water costs, up to $1,000 each year depending on rate of use.
Use leak detection tablets to check for toilet leaks and fix them promptly
Repairing even a small toilet leak can save you $50 or more per year through lower water and sewer bills. Many municipalities offer free leak detection kits including tablets.
Don’t thaw frozen foods under running water
Putting the food in the refrigerator gets the job done, saves water and makes the food—especially pastries, desserts and breakfast breads—taste better.
Do not over brew
Analyze sales of drip coffee during your store’s slow time. Managing brewed coffee on-hand while keeping everything fresh can save several gallons of water per day. You’ll also reduce your amount of wasted coffee dramatically, which will have an even larger impact on your bottom line.
Turn off those dipper wells Many independent shops were built and modeled after some chain concepts. This includes the installation of dipper wells for spoons, whisks, etc. While a dipper well does keep wares clean, they also send upwards of 120 gallons of water down the drain. Try using them on a slow trickle during busy periods, and turn them off the rest of the day.
Educate your staff and guests
To reduce your water footprint it’s important to share best management practices with your staff and encourage them to implement conservation measures. Conservation at your store starts with you, but management can’t do it alone!
For more information about best practices for your coffee shop, just call one of our Stockton Graham customer service reps at 800-835-5943 or email firstname.lastname@example.org.
When one thinks about a cup of coffee, the roasted bean is the first thing that comes to mind. Quality beans are certainly crucial, but equally important is the good water used because hot H2O is the solvent that leaches the flavors and oils out of those beans. A cup of regular coffee is about 98.75 percent water, leaving only 1.25 percent for the soluble plant matter, so it goes without saying poor water quality can ruin even the tastiest coffee beans. All the countless hours of work by farmers, roasters and numerous others involved in getting coffee to market are for naught if, in the end, the consumer brews their beverage with bad water.
It sounds simple to say water is just two hydrogen molecules for every one of oxygen, but the chemistry of water is actually very complex. Its makeup can change seasonally and because of other factors such as city water treatments, variable sources, nearby construction, etc. Water also has many gases and minerals dissolved in it, in addition to floating bacteria and dirt. A simple charcoal filter will remove things like dirt and odor but is not much help when it comes to mineral content. Much the same way it pulls flavors from coffee, water extracts minerals as it moves through the ground or in pipes. Some of those minerals, such as iron, can produce bad coffee tastes or colors. Some, on the other hand, can be good; coffee just tastes better when brewed with good water that has a fair amount of calcium dissolved in it. One measurement the Specialty Coffee Association of America uses to count the number of minerals dissolved in water is by measuring the total dissolved solids (TDS). The total dissolved solids are measured in parts dissolved solids, per million parts water (ppm). A TDS reading is partially a measure of whether water is what is considered soft or hard. The ideal range for TDS is between 125 and 175 ppm. Water with a very high TDS reading (hard) extracts coffee flavor less readily. The ideal range for calcium hardness is between 17 to 120 ppm. Things such as iron, chlorine and chlorinates should not be present in a reading. If your water does not fall into the desired range, the solution may be a water softening or filtration system.
Personal taste is always the most important factor when evaluating the quality of brewed coffee, but don’t forget tools can be used to help measure strength and extraction and allow for more taste control. Also, all water filtration systems have parts that must be replaced on a regular basis to ensure optimum performance. In general, replace carbon filters for in-line water filtration systems every three to six months. For reverse osmosis systems, the filters and membranes should be changed once every year. But these are just guidelines; anytime you notice debris or scale on your equipment, or detect odors or off-flavors, replace your filtering elements immediately.
Always remember that with its thousands of different flavors and chemicals (such as caffeine), coffee is an extremely complex beverage. No good extraction of those desirable tastes is possible without good water. Do great coffee justice and make sure your water is held to the same high standard as your beans. For more information about using good water and proper filtration, call 800-835-5943 or email email@example.com.
The SCAA gives the definition of espresso as “a 25-35mL (.85-1.2oz [x2 for double]) beverage prepared from 7-9 grams (14-18 grams for a double) of coffee through which clean water of 195-205 degrees F has been forced at 9-10 atmospheres of pressure, and where the grind of the coffee is such that the brew time is 20-30 seconds.”
Espresso is the name used for all components of this beverage: From the beans to the brewing process, equipment, cups, accessories and served beverage. Heavily bodied coffee served in small cups has been around for centuries. There is evidence that it was served in Cairo as far back as the early fifteenth century. As the popularity of drinking coffee spread across cultures and throughout the world, new brewing methods and equipment began to spring up. French and Italian inventors began first experimenting with steam powered coffee brewing in the nineteenth century. It wasn’t until the twentieth century, however, that Italian inventors developed machines that could produce the drinks we today call espresso.
Espresso has become the foundation for numerous kinds of drinks. Some of these drinks include milk, such as lattes, mochas and cappuccinos. More recently, espresso has become the foundation for carbonated beverages and mixed drinks including alcohol. Regardless of the finished beverage, the espresso component should always be made according to Specialty Coffee Association of America preparation guidelines.
Pulling the Perfect Shot
Baristas refer to the extraction process as “pulling” a shot. Most baristas primarily pull 2 oz. double espressos, which is what we recommend. Pulling the perfect shot will require an adequate espresso machine, quality coffee used, a proper grind, and a well-trained barista.
Choose an espresso machine that can maintain a constant brewing temperature of 195° to 205ºF. Your machine should also be capable of delivering water to the ground espresso at a pressure of 9-10 atmospheres.
Any coffee can be used to make espresso, but for best results use a coffee that was selected or blended specifically for espresso.
The dose refers to the amount of ground beans that are dispensed into the portafilter. The word “dosing” refers to the process of grinding coffee into the portafilter basket. Be sure your dose uses the correct amount of ground beans. There is no hard-and fast rule for dosing, but consistency is key to maintaining shot time and flavor. The SCAA recommends these dosing weights:
Singles: 7-9 grams ground espresso
Doubles: 14-18 grams ground espresso
Triples: 21-24 grams ground espresso (usually only used for certain size milk-based drinks)
Coffee must be ground just before use for best freshness and flavor. The grinder should be adjusted by the barista as needed in order to maintain the timing of their espresso shots.
Extraction begins the moment your ground coffee comes in contact with water. The SCAA
recommends a brewing time of 20-30 seconds as a general guideline. This applies whether pulling one or two shots. We recommend grind adjustment if you find your shots are pulling too slowly or quickly.
The 20-30 second guideline should be used as a starting point, since different coffees taste best at different times. The ultimate test is in the taste. Let the taste and appearance be your markers for a good espresso.
Elbow at 90° angle
30-40 lbs. of pressure (Use a floor scale to practice pressure application)
To ensure proper extraction of entire dose, tamp coffee in the portafilter so it is even and level.
These are just a few words of advice and we can happily provide more. For exceptional espresso, it is essential to maintain correct and consistent preparation cup after cup, customer after customer. The ultimate test is in the taste so the real secret is a simple one: practice!
Your espresso machine area should be equipped with at least three clean cloths. Each cloth should only be used for its intended purpose in order to avoid cross-contamination:
Steamwand cloth: a damp cloth used only to clean the steamwand. Change several times per shift. Check local health department requirements regarding use of sanitizer.
Portafilter cloth: a dry cloth used only to clean and dry portafilter baskets and spouts before dosing freshly ground coffee.
Bench cloth: a damp cloth or bar mop used for cleaning up spills and ground coffee from the countertop. Change often. Check local health department requirements regarding use of sanitizer.
From more information about proper methods for making espresso, just call 800-835-5943 or email firstname.lastname@example.org.
Located in the highlands of Nicaragua, between the cities of Matagalpa and Jinotega, Selva Negra leads the way when it comes to sustainable coffee production.
The beginnings of Selva Negra stretch back to 1891, when German immigrants settled in the area. They recognized the potential of the land so planted coffee on what they named La Hammonia farm. More than three quarters of a century later, the farm was sold in 1974 to the current owners, Eddy and Mausi Kühl. Both descendants of German farmers, the Kühls refurbished the La Hammonia farm and made it totally diversified and sustainable in less than a decade. They have preserved a third of the property–renamed Selva Negra Ecolodge–as virgin forest, another third as shade sustainable coffee forest, and the last third as intensive rotational pastures for cattle and organic farming. The Kühls also built a hotel and complex of cabins for eco-tourists.
Over the last 30 years, alternative sources of production have been developed, whether for in-house consumption or income generation. These include organic meat and milk products (including cheese, sausages, eggs, etc.) as well as vegetables and fruit crops.Environmental projects are carried out each year always seeking for new, better, and more efficient systems. Some of these projects include having earth tubs decontaminate coffee wastewater, improved systems for treating sewage, reforestation, methane gas production, microorganism production to improve soil quality, etc.
For all of their hard work and dedication, Selva Negra won the Specialty Coffee Association of America (SCAA) Sustainability Award in both 2007 and 2008, the Sempervirens Award from the Environmental Protection Information Center, and has received many other sustainability accolades.
Stockton Graham coffee roster Chris Bennett was able to visit Selva Negra in January on a tour with a small group of other coffee industry professionals. He shared a few thoughts about his experiences:
“My first impression was that it was beautiful. The ecolodge part that helped sustain the whole business in general was beautiful but they do an amazing job of making everything look nice. They have a lake, beautiful orchids everywhere, banana trees and orange trees. There are some coffee trees grown close to the lodge but the main lots are a walk away. Coffee isn’t the only crop; they had a lot of sheltered growing areas for all the food they produced on the farm for the hotel as well as the workers.
Chris Bennett tries his hand at coffee picking.
“It’s a big property so they drove us around to different areas where people were picking the coffee. They let us pick coffee cherries for about an hour but we were all really bad at it. Then they had someone come show us how to do it properly and he was much faster. It’s definitely hard work.
“The sustainable coffee operation was amazing. I want to say they estimate four million coffee plants on the property, grown in the shade of larger trees. They also had a couple of greenhouses where they showed us the seedlings and small plants that they were getting ready to plant for the next season. Selva Negra wasn’t the only coffee plantation in that part of Nicaragua; when we were driving down the main road, towards Managua, we would see these massive farms and mills with coffee laid out on tarps to dry.
“I’d never been to an origin country before so it was an overall awesome experience. I’d love to go back.”
If you’re not familiar with the coffee of Selva Negra, call 800-835-5943 to find out more or email email@example.com.
Most of us are familiar with Sumatra coffee today but it wasn’t until the late 17th century that the plant appeared in Indonesia. The Dutch East India Company, seeking to break a monopoly on the coffee trade held at that time by Arab merchants, first brought coffee plants to the islands in a search for suitable habitats for commercial crops. The Dutch Colonial Government, which ruled much of the region, began to experiment with plantings near Batavia (now Jakarta) and several other locations. Some of the plants took hold and in 1711 the first green coffee exports were sent home to Europe. Successes came rapidly and within ten years, exports of coffee had risen to 60 tons per year. Indonesia became the largest producer of coffee after Ethiopia and Arabia and trade in the commodity there was controlled by the Dutch East India Company until the 1790s.
By the mid 1870’s, large coffee plantations had been created around the Indonesian islands of Java, Sumatra, and Sulawesi. As the demand for coffee grew, roads and railroads were created to transport the coffee beans from rural mountainous growing areas to ports for export. During World War Two, however, the growth of Sumatra coffee came to a standstill as many coffee plantations were taken over by the occupying Japanese. Even after Indonesian independence in the late 1940s, several plantations throughout the country were abandoned or taken over by the new government when original colonial plantation owners left the country.
Near the end of the 19th century, a leaf rust disease epidemic hit coffee plants in Indonesia. Many plantations were wiped out, leaving farmers to turn to other crops such as rubber trees and tea. The Dutch Government responded by importing and planting Liberica coffee, however this strain of coffee plants was also soon affected by leaf rust. They next turned to Robusta coffee, hoping it would be more resistant to the disease. It proved successful and today Robusta makes up over 75% of Indonesia’s coffee exports, much of it from the southern end of Sumatra.
The source of our Karo Highlands Sumatra Coffee
Coffees from Sumatra, the western-most island in Indonesia, have a distinctive bluish color at the green bean stage which is attributed to lack of iron in the soil. Their taste can often be considered smooth, with a sweet body that is balanced and intense. Depending on the region, or blend of regions, the flavors of the land and processing can also be very pronounced. Part of this is due to the unique wet hulling technique used during processing. Another factor in the diverse and intriguing nature of Sumatra coffee is the large number of small producers; even today close to 92% of production is in the hands of small farmers or cooperatives. In 2016, Indonesia ranked fourth in the world with an estimated export total of 400,000 tons of coffee. Less than 14% of that is Arabica from northern Sumatra, which makes it a very desirable and often hard-to-find coffee.
We have tried numerous samples of Sumatra coffee and are excited to offer the ones we feel best represent the island. Try our Karo Highlands, Tunas Indah Organic or even our Sumatra Decaf and discover their unique flavors.
As part of a upgrade in dining hall options for the spring semester, Bucknell University in Lewisburg, Pennsylvania has begin offering high-quality specialty organic coffees from Stockton Graham & Co. The 3600 students at the prestigious liberal arts college will now be able to enjoy freshly roasted Stockton Graham coffee as well fine Two Leaves and Bud Matcha green tea.
At the school’s 7th Street Café, Stockton Graham & Co., based in Raleigh, North Carolina, will be supplying Colombia Supremo Pitalito, Organic Sumatra Tunas Indah and Organic Mexico Chiapas. These high end organic coffees represent some of the finest from around the world. In addition, the café will also be offering the option of pour-overs featuring organic Ethiopia Limmu coffee.
“We have found this to be a growing trend,” say Lane Mitchell, Stockton Graham & Co. Marketing Director. “It is exciting that millennials are more interested in the artistry and science behind brewing and extraction to make a good cup of coffee instead of just relying on the traditional drip machine. The Limmu is a perfect coffee for this. It is always one of our favorites and the pour-over method really allows its unique characteristics to stand out.”
The company’s organic coffees are also highly desirable because to the growers’ commitments to sustainability and the environment. Says Mitchell, “The company is passionate about sourcing organic coffee that bear the USDA seal of approval. Those coffees that carry it–less than 10% of all those produced–follow strict regulations regarding how the coffee is grown and processed.”
Located near the corner of 7th St. and Moore Ave in Lewisburg not far from the Samek Art Museum, the café is open seven days a week, from 7 a.m. to 2 a.m. In addition to the freshly-roasted Stockton Graham coffees, the 7th Street Café offers a wide range of sandwiches, wraps and other breakfast and snack items to hungry students at the central Pennsylvania university.
Try an experiment: have your barista save all of their leftover milk during a shift (with the goal of reducing milk waste). You’ll probably be shocked at how much it is–then think about how much that milk cost you!
Coffee shops waste a lot of milk. No one should re-steam old milk, which tastes burnt, doesn’t foam right, and is just plain disgusting. Therefore, you need to use fresh milk. The key is to manage its usage through proper training of each barista. A good one should be able to steam a perfect latte with zero waste.
Sometimes milk wastage stems from overstretching the milk, sometimes it is as simple as overfilling or using a steaming pitcher that is too large.
Says Alex Jeans, Stockton Graham & Co.’s resident barista trainer, “Always be sure to use the right pitcher for the job. Knowing which pitcher corresponds to which size drinks is always extremely helpful.”
To prevent that problem, don’t let baristas use the same pitcher for a 6 oz. cappuccino that they would for a 20 oz. latte. Pouring milk and making beautiful and elaborate designs on top of coffee drinks is always an appreciated skill, but a barista should also focus on consistently stretching the right amount of milk to the exact amount needed. It makes them much more efficient as they work and no time is spent trying to figure out what to do with leftover milk.
From a training perspective, if you or your baristas are not starting and ending with the right amount of milk, it’s just not being done correctly. Training for it from the very beginning is the best. If baristas need help hitting the mark with milk, have them join you for an extra training session. Milk waste and the associated costs can definitely be greatly reduced with just a little practice!