Bucknell University now Serving Pour-over and Organic Coffees

organic coffees at bucknell universityAs 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.”

Bucknell's 7th Street CaféLocated 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.

You can read the article from Bucknell here.

Call 800 835 5943 to talk to a Customer Care Associate to learn more about our organic coffees.

Can Pour-Over Coffee Really Make a Difference?

Can pour-over coffee really make a difference in a coffee shop setting? Obviously the pour-over is trending as a way to truly experience the most subtle attributes of the coffee, but what does this do to the workflow of a shop? If a shop already has an espresso machine, an automatic drip machine, pastries and smoothies, might this only complicate things?

“I am pro pour-over,” said Alex Jeans, the resident barista at Stockton Graham & Co. “Coffee is just as culinary as anything else and pour-overs showcase the finer attributes of the coffee.” In addition to consulting with coffee shops on pour over programs he works with wholesale coffee accounts out of our Raleigh, N.C. coffee roasting facility.

There are many compelling reasons to turn towards the handcrafted pour-over coffee method if you are a coffee shop owner. Let’s take a look at four reasons why it is advantageous.

pour-over coffee1. Coffee is an experience, and even more of an experience when done by the handcrafted method of pour-over. No other method of brewing coffee has the potential to extract better flavor if done well. This is perhaps the signature mark of pour-over coffee. In fact, this is what pour-over coffee is all about – enjoying the full experience of quality, single origin coffee. The pour-over method enhances the tasting profile of the coffee you want to feature like no other method will. You and your customers may have to wait a little longer, but it’s guaranteed to be fresh since it will be ground and brewed to order.

2. Serving handcrafted pour-over coffee in your coffee shop will make you industry savvy. The third wave movement of coffee, which treats coffee like a fine wine or craft beer, embraces this manual way of making coffee. It has also made quite the comeback because of coffee aficionados. With the handcrafted pour-over method, making coffee becomes an exact science and an opportunity for your staff to shine. Not only will they be able to explain the process of the pour-over as they make it, they will also be able to teach the customer the steps involved, the equipment needed and knowledge about the coffee.

3. During the window of time it takes to make a pour-over coffee, your barista can suggest the customer to try the pour-over method at home. This is a great marketing opportunity to sell high-ticket items in a generally low-ticket item establishment. Selling whole beans is a desired sale in a coffee shop where your average ticket might be four dollars. Serving pour-overs will increase your opportunity to sell not only whole beans, but having the equipment for sale in your coffee shop could also work to your advantage, bolstering your bottom line with expensive tickets items.

pour-over coffee4. Hand crafted pour-over coffee is the freshest way to serve coffee taking approximately five minutes start to finish.

Manual, single-cup brewing equals greater control over flavor outcome. For coffee flavor connoisseurs, the primary advantage of the pour-over method is that it gives the barista more control over every variable. From dose to coffee grind to water temperature and distribution, nothing can top brewing coffee by hand, one cup at a time.

This is a significant difference when compared to the automatic drip machine where coffee might sit for up to two hours before serving. Automatic coffee is generally pre-ground, which certainly saves time, but results in a less flavorful brew. After a short 20 minutes, ground coffee will lose flavor, and after two weeks, it begins to go stale. Customers will naturally be enthusiastic about freshness and they can taste the difference of the pour-over method.

As a coffee shop owner, you know your customers best and will have to decide if it makes sense. Will they be willing to wait? Will they be willing to pay the premium price it may cost for the labor intensity of the made to order cup? Certainly there will be logistics to consider when choosing to do handcrafted pour-over coffee, but ultimately, the choice is yours.

“I don’t know that it makes sense for everyone,” Jeans said when referring to having pour-overs in a coffee shop. “It shouldn’t be an afterthought. It is a commitment and you have to be willing to commit. Not everyone wants to put that kind of time or labor into it. It has to make sense for you and you have to be willing to invest in it.”

For more information on implementing a pour-over method in your coffee shop, contact a Customer Care Associate at 800 835 5943.

Pour-Over Brewing Made Easy!

 

There is no denying that you can brew a great cup of coffee in a traditional auto-drip machine. However, for a fast and easy alternative to drip-brewing, consider the pour-over method! Pour-over coffee brewing happens to be one of the more convenient ways of brewing coffee outside of a coffee maker. A pour-over system can come in many shapes and sizes, but all pour-over systems share a few common characteristics. They include a filter typically made of paper, a cone or hopper, and a valve or a hole that allows the coffee to drip in to a container. Many of these systems do accommodate more than one cup of coffee, but the vast majority are constructed for single cup brewing.

So how does the pour-over system work? First, place the filter inside the cone. It is a good idea to pre-wet the filter so if fits snuggly, by allowing some water to run through the device. Next, add your ground coffee beans. The beans should be ground finer than your standard drip grind, but coarser than an espresso grind. The standard ratio is one ounce of water to two grams of coffee. If you are making a single twelve oz. cup, use 24 grams of coffee. After dosing, place the grounds inside the filter of the pour-over cone. Next, bring your water to approximately 195-200 degrees Fahrenheit and evenly disperse your 12 ounces of water over the coffee grounds. Let the coffee steep for four to five minutes, while stiring the wet grounds to ensure the water is evenly dispersed. Finally place the pour-over cone on top of your coffee mug so that the valve mechanism will allow coffee to begin to drip into your cup! Some pour-over systems are built without the valve mechanism, and have a simple, open hole at the bottom of the cone. If you are working with a system similar to this, make sure you place the pour-over device over your mug in the beginning of the brewing process .

Now, you may ask yourself, why go through this trouble for one cup of coffee? The answer, to put it simply, is quality. By pouring hot water slowly over the ground-up beans, you extract more flavor, than you would by brewing a pot in a traditional auto-drip brewer. It is also a great way to control all of the brewing variables such as water temperature, proper ratios and evenly dispersed water, all of which are much harder to control on an auto-dripper. The pour-over method is arguably one of the best ways to enjoy fresh coffee that has all of the specific notes and none of the sediment. The pour-over system may not have all the bells and whistles, or even a clock radio, but it’s quick, easy and can make one remarkable cup of coffee!

For more information on pour-over brewing, click here

Matt Hogan
Stockton Graham & Co.

Overview of Pour-Over Brewing

Most coffee is brewed in a machine, which is understandable considering that people who make coffee at home have some version of an auto-drip device. Although most coffee found in restaurants and cafés is made in a machine, there are many other options out there. Often times these options allow for a higher quality brew, particularly if the person who makes the drink is aware of brewing standards. These standards require that water temperature must be anywhere between 195-205° F and that the ratio of coffee to water be two tablespoons of coffee per every six ounces of water.

Pour-over coffee brewing happens to be one of the more convenient ways of brewing coffee outside of a coffee maker. A pour-over system can come in many shapes and sizes, but all pour-over systems share a few common characteristics. They include a filter typically made of paper, a support device, and a nozzle or hole that allows the coffee to drip in to a container. Many of these systems do accommodate more than one cup of coffee, but the vast majority are constructed for single cup brewing. The main reason for this is that a user of a pour-over method is likely more concerned with quality over mass production, and that quality requires freshness as a component.

Now, you may ask yourself, how is this going to make the brewing process easier? The answer is simple. When you desire a cup of coffee, all you have to do is place a pour over support system over your mug. These are typically just a piece of plastic with a cradle that supports the filter on top. Next, place a filter in the cone and fill with the desired amount of coffee. You might consider pre-wetting the filter itself. Pour hot water (195-205° F) over the grounds evenly, let it steep for around 4-5 minutes and voilà, your coffee is ready! Of course you cannot preset your pour-over filter to work for you, but it is much faster than a typical machine, and the quality is unparalleled. The temperature of the water is much easier to monitor and the price of a typical filter system rarely exceeds twenty dollars. A pour-over system weighs very little, and the cleanup is a breeze. Convenience and mass production makes auto-drip brewers popular, however, when you can offer a customer a truly handcrafted cup, the pour-over method is highly recommended. However, a large auto-drip at your local diner can serve hundreds of customers each day, and a pour-over method simply cannot compete at that level.

The purpose of the pour-over is to deliver a remarkable cup of coffee without all of the bells and whistles. The convenience factor is hard to argue with even though the filter doesn’t have a clock radio built in. Sometimes simple is simply better, and in the case of the pour-over method you can’t get much simpler.

Reid Jackson
Stockton Graham & Co.