Your Summer Coffee Menu

Summer Coffee Menu Stockton Graham Raleigh Coffee RoasterLate spring is usually a time when customers’ beverage preferences switch from hot to cold; and if you don’t plan carefully, your traditional hot coffee menu can experience a dip in sales. There’s always iced coffee, of course, and putting a few cold versions of America’s favorite beverage on your menu (see our article here) can help even out those dips. There are other things to consider when planning your summer coffee menu.

First, don’t abandon hot coffee altogether on your summer coffee menu. Some customers simply won’t choose iced coffee in the morning, and others rely on an espresso pick-me-up to get through hot, humid afternoons. Statista reports that 84% of consumers would purchase hot coffee in spring—only 9% fewer than the 93% who say they would purchase hot coffee in winter. In summer months, three out of four customers say they would purchase hot coffee. Even customers who move to iced coffee after lunch will often drink hot coffee in the morning and late evening.

Coffee Shop EventsSecond, expect your customers’ taste buds to change slightly as the weather warms up, which impacts your summer coffee menu. After 20+ years of roasting coffee in the seat of the South—Raleigh, NC—we’ve found that coffees roasted to accentuate their innate juicy berry and citrus flavors rise to the top during hotter weather. Our Tanzania Peaberry, with its floral Jasmine aroma and bright juicy aftertaste, is a favorite in the hotter months. And if you haven’t tried our limited-edition Ethiopia Limmu, you’ll be amazed by its aroma of ripe strawberries and watermelon. The coffee features flavors of strawberries, raspberries and rosehips that delight the tongue. Its aftertaste is clean and sweet.

PNG Illustrated Map-01Last but not least, don’t forget the espresso on your summer coffee menu. Both the casual latte drinker and the single-shot espresso aficionado alike tend to gravitate toward single-origin options that boast juicy fruit flavors and tangy acidity when daytime temperatures jump. Our Papua New Guinea single-origin espresso fits that bill well, which is why customers seem to love it. You’ll find that by using 18-21 grams of coffee for each 1.5 – 2 ounce shot, Papua New Guinea melds distinct stone fruit flavors with a milk chocolate sweetness and mildly tangy acidity that keep customers coming back again and again.

For more ideas for your summer coffee menu and how to keep hot coffee sales robust during the hotter months, feel free to contact a sales associate or Customer Care Associate at 800 835 5943.

Introducing Papua New Guinea Mile High

When it comes to Pacific coffee, Papua New Guinea tops the charts. Recently, we’ve been working with a coffee called Mile High, and we’re having a pretty hard time containing our excitement.

PNG Article cut paper hut 400x300-01Mile High is the grade A coffee from the Arokara Co-op in the Eastern Highlands of Papua New Guinea. It is grown at a breathtaking altitude one mile above sea level (hence, the name Mile High) on the outskirts of the mountain town Kainantu.

The Arokara Co-op is made of plantations such as Tairora and Gadsup, surrounded by mountains reaching staggering altitudes. Arokara has been growing and processing coffee for more than 20 years. The landowner clans who now own and run Arokara together choose not to use any chemicals or fertilizers.

PNG Info-01Mile High cherries are hand picked and pulped on the same day by the entire clan. The fresh cherries are then fermented for about 36 hours in cement vats, after which they are cleaned in crisp, clear mountain water from the nearby Aru River. Finally, they are left to dry in the sun for 7-12 days, slowly obtaining a lovely bluish color. Unlike many Indonesian coffees, which are wet-hulled, Mile High is carefully wet-processed to produce a consistently high-quality bean.

Subtle Flavors, Undeniable Quality from a Versatile Bean

I had a chance to sit down with our Roastmaster Brandon Riggs, resident Barista Alex Jeans and Head Roaster Brad Kirby to explore this exceptional coffee and hear what they had to say about our Papua New Guinea (or PNG) Mile High.

They all commented on the subtle, yet fruity malt smoothness of the bean that makes Mile High particularly drinkable. Its pleasant aftertaste lingers on the tongue to be savored.

“As espresso, this coffee’s attributes are amplified in all the right ways,” said Roastmaster Brandon Riggs. “If a customer is looking for something different but instantly loveable, PNG Mile High is the way to go. Thanks to its creamy body and subtle sweet notes, this particular coffee does extremely well in milk-based drinks.”

Cupping Attributes
Aroma: Mildly Sweet and Fruity
Body: Round, Smooth and Creamy
Flavor: Subtle Fruit, Milk Chocolate
Acidity: Medium, Refreshing
Aftertaste: Pleasantly Fruity, Sweet and Lingering

To explore the coffee’s unique flavors, our SCAA-certified barista Alex Jeans suggests brewing Mile High using the V60 pour over method, which really brings out its silky smooth body.

“The V60 method really highlights the coffee’s subtle fruit flavors and milk chocolate aftertaste,” Alex said. “If you want to highlight the coffee’s tangy, bright citrus notes, then preparing it as an espresso is the way to go.”

When brewing PNG remember to use the right coffee to water ratio—roughly 1:16 or 1 gram of coffee per 16 milliliters/grams of water or in other words 2 tablespoons of coffee for every 6 ounces of water—and the appropriate grind for your brew method. See our Brewing and Grinding Guide for specific measurements and grinds for your particular brew method. 

Coffee Growth in Papua New Guinea

 Papua New Guinea is one of the most culturally diverse countries in the world, occupying the eastern half of the island New Guinea in the Pacific region of Melanesia. Home to 848 languages and thousands of independent indigenous communities, Papua New Guinea is one of the world’s least explored countries.

PNG Illustrated Map-01

Almost 40 percent of the population lives a self-sustainable natural lifestyle, and the entire nation relies heavily on customary subsistence-based agriculture. Coffee production in the country started around the mid-1920’s when Jamaican Blue Mountain Coffee seeds were planted there, making PNG a closely related descendent of one of the most expensive and sought after coffees in the world.

The first coffee plantations were established in the humid Sangara foothills in 1926. During the 1980’s coffee production moved out of the plantations and more into the hands of localized farmers who are now responsible for over 85 percent of total national production. Coffee is the country’s second largest agricultural export after oil palm, and is responsible for employing over 2.5 million people. The majority of their coffee is grown in the highlands, where 70 percent of the population relies on subsistence agriculture.

PNG landscape web

Papua New Guinea coffees come from the eastern half of the island of New Guinea, which sits comfortably north of the Australian landmass. Much like neighboring Indonesian coffees, New Guineas tend to come either from estates with large-scale facilities or much smaller farmers using simple backyard processing methods, both of which yield impressive results. The mountainous topography of the island lends itself to endless coffee varieties, making Papua New Guinea home to some of the highest quality beans in the world.

Due to a turbulent history of constantly evolving infrastructure and fluctuating global markets, the Papua New Guinea coffee industry has faced countless challenges over the years. But increased introduction of modern processing methods combined with an intimate understanding of the crop has allowed PNG to continue to grow as one of the most desirable coffees on the market. Papua New Guinea is actually responsible for 1 percent of total world coffee production, and here at Stockton Graham & Co., we are thankful for that.

To order our PNG Mile High, contact a Customer Care Associate at 800 835 5943.

Understanding Espresso

espressoWhen Jeff Vojta and his partners started their first coffee shop in 1994, he knew espresso preparation and quality would make or break it. Looking to find the perfect espresso for his customers, he began the art of roasting coffee and exploring creating his own. This was the humble beginnings of what we now call Stockton Graham & Co., and espresso quality is still at the forefront of what we strive to offer our customers.

To better understand the importance of espresso in your shop, let’s discuss what it is. Espresso is a drink made from an process that  quickly extracts the essence of the coffee flavor from the grounds by applying pressure. The ground coffee is pressed with steam through an espresso machine. This machine was created in the twentieth century by Italian inventors experimenting with perfecting coffees made with steam.

According to the Specialty Coffee Association of America (SCAA), the proper espresso brewing ratio is defined as a shot of espresso (25 – 35 ml) prepared from 7-9 grams of coffee. Since the coffee is brewed so intensely, it only takes 20-30 seconds to get it right. There are many factors that go into good espresso besides the coffee. The machine, the grinder and the barista are the main contributors to perfection.

Some believe espresso beans come from a special “espresso” coffee plant, but this is untrue. The coffees used, in general, for espressos are regular coffee beans. Some single origins don’t make great stand-alone espresso, but when they are blended with others to bring out nuances, you can find success. Our most popular espresso blends are our Midnight Lotus, and Milano. Don’t be mistaken, there are a few single origins finding success as espressos, including our Papua New Guinea.

Our Roastmaster, Brandon Riggs, explains what makes Papua New Guinea single origin work, “The balance of sweet and acidic makes this coffee unique. It is wet processed, which is different for Indonesian coffees and makes for a good quality shot of espresso. As with any espresso, balance is key.”

Espressos are constantly evolving, and here at Stockton Graham & Co. we know our pursuit to have great quality is never ending. Our roasters put a lot of time and energy into continuously perfecting our espresso options, and always evaluate them based on SCAA standards. To get the best out of any espresso, you should strive to brew in accordance to these regulations. Our Basic Barista Certification Program teaches you how to prepare espresso within these specifications so you can serve accurate, consistent espresso shots in any specialty coffee shop.

To succeed in the world of specialty coffee, quality espresso is important. At Stockton Graham & Co., we offer the experience and dedication to assist you in finding the espresso and espresso machines best suited to your needs. To learn more, read our espresso philosphy, browse our espresso options and call 800.835.5943 to discuss more with our Customer Care Associates.

New Single Origin Espresso – Papua New Guinea Baroida Espresso

We are excited to now offer a single origin, single roast level espresso from Papua New Guinea!
Click here to download a .pdf about Papua New Guinea Baroida Espresso.

This espresso was born from a wish to offer a single origin espresso that we could pull from a single roast level and have the best espresso shot. We’ve been pulling shots of Papua New Guinea Baroida for a long time, and it works so nicely as a single roast level espresso. It is a naturally sweet, bright and complex espresso yielding rich, syrupy notes of dried cherry, apricot and spice.

Single origin espresso is a wonderful way to experience every flavor and nuance that a varietal has to offer. The smooth, tangy and fruity qualities of this single-origin coffee are magnified in this simple, single roast level espresso shot. The unique acidity produced by wet processing in combination with the natural body of a hand-cultivated South Pacific coffee, renders this easily approachable espresso irresistible. Because the beans are fully washed, this varietal also tends to yield a very clean, consistent cup quality.

The distinctive qualities of this espresso shine through as a straight shot. It’s acidity and aftertaste practically disappear in milk based drinks, which reflect the same soft, creamy, delicate body of the non-espresso version of the varietal. The unique flavor of Papua New Guinea is a wonderful addition to any cafe menu. Wet processing and Indonesian varietals rarely mix, and the flavors that are produced by the combination are equally as rare. If your customers demand a specialized experience, Papua New Guinea Baroida Estate will deliver.

Brandon Riggs, Roastmaster