Introducing our Signature Iced Coffee

By popular demand, Stockton Graham & Co. is introducing our new Signature Iced Coffee a bit earlier this year.

Stockton Graham Signature Iced Coffee Cold BrewThis season’s Signature Iced Coffee is a result of all the tremendously enthusiastic feedback we received from last year’s Iced Coffee Blend. Customers loved the vibrant freshness of that blend and requested a coffee that would work well brewed over ice either as a commercial drip or Chemex format. So our coffee roasters and baristas got to work early.

The roasting and barista teams sampled several different single origin and blends in March; they tried different roast levels and various brew methods from toddy to drip. Based on feedback from the internal team and select customers, this year’s Signature Iced Coffee was born.

“This is a very refreshing and sweet iced coffee,” said Roastmaster Brandon Riggs, who oversees our Raleigh coffee roasting facilities. “When you serve this coffee on ice, the berry notes are a little more juicy, and you can really taste the sweetness.”

It’s no wonder. Brandon created an iced coffee that offers a Jasmine floral aroma, juicy berry flavor and a fresh, bright aftertaste that you’ll find in only the finest peaberries from the Rift Valley region of Tanzania.

“The acidity is nice and bright,” explains Alex Jeans, our lead barista. “It has a very pleasant after taste that’s light and delicate. It’s a perfect coffee on ice for a hot day.”

Iced Coffee vs. Cold Blend
You’d be hard pressed to read a copy of Coffee Talk or BusinessWeek for that matter without stumbling across an article on cold brew coffee. And other publications like The Specialty Coffee Chronicle, Beverage Industry, Restaurant Business and FoodService Director feature articles on iced coffee. So, understandably, there may be a bit of confusion in the cold coffee arena.

Stockton Graham & Co. Raleigh Coffee Brewing Iced CoffeeThere are basically two ways to brew coffee that’s put over ice:

Cold brew is a toddy where coffee grounds steep for 12+ hours to create a coffee concentrate. After a time, the grounds are filtered out of the liquid. That concentrate is served with equal parts water, milk and often Nitrogen, which creates a beer-like drink called nitro coffee.

Iced coffee is created by passing hot water over a filter of ground coffee — mostly in a commercial drip machine or in a Chemex — and the hot coffee drips over cubes of ice. When brewed coffee is cooled quickly like this, flavor and acidity is locked in. This undiluted coffee is served over ice.

An emerging iced coffee brew method is called Hot Bloom Cold Brew. In this method, coffee grounds that have been placed in a large glass or plastic jug are “bloomed” with a small amount of boiling water for about 60 seconds. Ice water is then added to the vessel. The mix is swirled and placed in a refrigerator for 12-15 hours to steep. The grounds are filtered out before serving.

Although our Signature Iced Coffee will work fine using either method, it does well with the Hot Bloom Cold Brew method and virtually sings when brewed over ice in a Chemex or commercial drip brewer. Click here to view our Iced Coffee Brewing Guide.

“That’s because the coffee’s delicate flavors are enhanced when brewed over ice,” Alex explains. “Brewing over ice will retain the coffee’s inherent brightness, so you really experience the fresh acidity of this coffee. As a contrast, the toddy method is designed to take some of the acidity out of the coffee, resulting in a much different tasting experience.”

To sample Stockton Graham & Co.’s Signature Iced Coffee, contact a Customer Care Associate at or 800 835 5943.

Nicaragua Selva Negra. Truly. Sustainable.

Nicaragua Selva Negra Coffee From Stockton GrahamWhen you step off the bus onto the Nicaragua Selva Negra coffee estate, you’ve reached an amazing place.

Lush rainforest landscapes are vibrant with mums, gladioli, lilies, baby breath, daisies and roses. Cows, goats, turkey, quail and chicken roam through grassy pastures. These are the creatures that Selva Negra’s 300+ year-round workers tend, cultivating them for meat, milk, cream and eggs for the estate’s restaurant and in the workers’ kitchens. Farm-generated methane and hydro-electric power from ponds fuel lights, stoves and classrooms.

“Our goal is to be self-sufficient in everything,” Eddy Kühl, who owns and oversees the estate along with his wife Mausi, told me. “We produce green coffee for export, roasted coffee, milk, cheese, hams, vegetables, poultry and eggs. We produce methane gas for cooking and have solar heaters. Our bottleneck was the expensive, national energy power, but recently we finished building our own hydroelectric power turbine, and we are looking forward to a wind-powered energy system.”

Selva Negra Coffee Community Foundation Stockton GrahamA leader in sustainable farming since 1975, the Selva Negra Estate is recognized for producing exceptional Rainforest Alliance coffee and for its work to spread sustainable farming practices around the world through its not-for-profit Selva Negra Community Foundation. The foundation, headed by Mausi Kühl, has been working with farmers in Nicaragua to reclaim land laid to waste by toxic pesticides, deforestation and unsustainable farming practices. To date, the Selva Negra Community Foundation has made a significant impact by providing free education, resources and on-site training. Visit to learn more.

Stockton Graham & Co. began working with the Selva Negra community several years ago. In 2013, our roasting team spent some time on the estate, where they explored organic farming, the estate’s milling process and the vast social, medical, educational, professional and cultural services Selva Negra provides estate workers and their families. During that visit, we provided estate management with insight on the US coffee market and consumer preferences, as well as donated computers, school books and more.

As we set our sights on Earth Day 2016, which is on Friday April 22, we’re appreciating truly sustainable coffees like our Nicaragua Selva Negra. “This is truly the most sustainable coffee farm I have ever visited,” said Brandon Riggs, roastmaster for Stockton Graham Coffees and Dilworth Coffee. “The Kühl’s commitment to the land, their coffee, and their people is inspiring and serves as an excellent example of what coffee culture can be – both at origin and for the end consumer.”

Sustainability in Coffee Stockton Graham Nicaragua Selva Negra is Sustainable












Truly sustainable coffee

Rainforest Alliance CoffeeIt is grown using time-tested pesticide-free native Nicaraguan growing methods and boasts a Rainforest Alliance certification. Because the coffee is shade grown in the Matagalpa highlands, it is also bird friendly although it does not carry the official certification. However, it has been recognized by the Specialty Coffee Association for its sustainability practices, has received a Q Auction rating and the Rainforest Alliance Cupping for Quality Award.

Nicaragua Selva Negra Stockton Graham Coffee RoastersStockton Graham & Co. directly imports the coffee through Atlanta-based JavaVino. This small, independent business is run by Eddy and Mausi’s daughter, Heddy, her husband Steve and two sons. As the name suggests, JavaVino specializes in coffee and wine; but it also runs a café that serves breakfast, sandwiches and desserts, as well as event space for meetings, weddings and parties.

The care that everyone puts into growing, processing and importing Nicaragua Selva Negra Estate Coffee shines in the taste. Right from the start, brewed coffee emits the mouth-watering aroma of honey and caramel. Drinking the coffee is just as pleasurable. The cup’s creamy body is the perfect foundation for its milk chocolate flavors. As the coffee cools in the cup, you’ll begin to taste the depth of flavors from toasted caramel to sweet berry undertones.

Cupping Attributes: Nicaragua Selva Negra

Aroma: Honey, caramel
Body: Medium, creamy
Flavor: Sweet, chocolate, toasty
Acidity: Mildly bright, balanced
Aftertaste: Pleasant, sweet, smooth

Grounds for Health Blend Stockton Graham & CoThis fine example of Nicaraguan coffee is also featured in our Grounds for Health Blend, which raises money for vital healthcare for women who work on coffee farms in Nicaragua, Peru and Ethiopia. Created in partnership with Grounds For Health, money raised from sale of the blend will provide cervical cancer screening and treatment to 15,000 women worldwide.

Download the one-pager on Nicaragua Selva Negra.

To order Nicaragua Selva Negra or Grounds for Health Blend, please call 800 835 5943.

Clean Labeling & Your Coffee Shop Menu

Natural and organic foods have been touted for over two decades, but 2016 is bringing in a natural food sea change of epic proportions. The shift is toward clean labeling, which translates into food and beverages that are less processed and more nutrient-rich. And importantly, clean labeling means offerings that are void of extra salts, sugars, colors, flavors, hormones, antibiotics or any other additives.Clean menu clean labeling coffee shop stockton graham organic coffee roaster

In fact, clean labeling as it is called has become so important that it is transforming big manufacturers like Mondelez, Kellogg and Heinz Kraft. And FoodBusinessNews named clean labeling the #1 menu trend of the year.

“Big Restaurants are all-of-a-sudden dumping some artificial (and other bad-for-you) ingredients from their menus,” reported international food and restaurant consultants Baum+Whiteman. “We’re looking at the ‘healthification’ of fast- and fast-casual food.”

Food industry observers are quick to say that the clean labeling trend is not a fad, but rather a long-lasting shift in consumer attitudes away from highly processed foods, especially among the coveted baby boomer generation. A recent Gallup poll revealed that 76% of baby boomers look to clean label or unprocessed products due to concern about their health while 69% of Millennials also site health concerns as the reason they would buy clean products.Smoothies, Stockton Graham & Co., Breakfast

Now’s the time for coffee businesses to get in front of one of the biggest food trends that can impact your business in 2016 and beyond. Here are some ideas from Stockton Graham & Co. to help you lean into the clean label trend.

  1. Assess your customer base
    If your store is on a college campus, in a college town or near a university, in a high-tech corridor or near an active adult retirement community, chances are your customers will gravitate toward clean labels. If in doubt, do an informal survey of your regular customers. One approach, “We’re thinking about adding a small menu that focuses on clean ingredients – that means we’ll look at beverages without added salts, sugars, flavors and the like. Is this something you’re interested in buying from us?”
  2. Know that “clean means clean”
    Replacing “artificial” additives with “natural” additives means you are still using additives: “natural raspberry flavor” shares no genes with real raspberries and customers know it. If you’re committed to a clean menu then look for products that are 100% fruit or ones that contain no added flavoring or preservatives. Click here for simple Green Menu recipes for your coffee shop.
  3. Start with your coffee
    Adding organic coffee to your menu is a simple, inexpensive way to lean into the clean menu trend. Plus, its a simple way to gauge your customers’ affinity for clean labeling. Raleigh coffee roaster Stockton Graham & Co. offers several organic single origins like Organic Fair Trade Guatemala, Organic Mexico Chiapas and Organic Sumatra. We also offer roast-to-order organic blends and espressos.
  4. Buy local
    Let’s face it, in foodservice avoiding all additives can be nearly impossible. And until you see how your customers will react, there’s no need to completely switch your menu over to 100% clean. You can take small steps across the board by implement more natural ingredients, like pesticide-free organic produce or foods with no added chemicals or hormones. One trick is to look for local suppliers of milk, cheese, butter, meats, vegetable and breads: when you buy local, foods get to your business faster so there is less need for preservatives or chemicals to maintain freshness on long cross-country journeys.
  5. Add USDA-certified OrganicMonin Organic Vanilla Syrup
    According to Food Navigator, 81% of American families purchase organic foods at least some of the time, and this is a good place to start. Plus, the price differentials between USDA-certified coffee, milk, soy milk, syrups and sauces and non-certified products are now fairly minimal. In addition to offering several USDA-certified single origin coffees, espressos and blends, Stockton Graham & Co. carries a wide variety of USDA-certified Organic and clean labeled products for your store.

If you’d like to discuss options for your menu, feel free to call us at 800 835 5943.


Boost Your Brand with Private Label Coffee

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.Stockton Graham Private Label Coffee for Marcus Anderson Jazz Musician AND Coffee

“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 ( 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.

Stockton Graham Private Label Coffee Craft Roasted for AND Coffee Marcus ANderson“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.”

Perks @Belk

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.

Perks at Belk CoffeeBazooband, 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.

Stockton Graham Private Label Coffee for Perks at BelkLane 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

IPrivate Label Coffee from Stockton Graham Grounds for Health Blendn 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

Stockton Graham San Domingo Fair Trade CoffeeThe 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

Batch 0095 Private Label Coffee Portion PackAnd 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.

To help coffee businesses understand their private label alternatives, we have assembled a short booklet on label and packaging types, as well as information on how to embark on your own private label program.

Please contact a sales representative – Thom Swain, Debra Dolan or Brady Butler – at 800 835 5943 for more information on Stockton Graham & Co. Private Label Solutions.


St. Patrick’s Day Coffees

There are few better ways to prepare your St. Patrick’s Day menu than sitting down with a freshly prepared Classic Irish Coffee. Whiskey-doused beverages like Irish Coffee, or even modern twists like this sexy Cold Brewed Coffee-Tini, are always good choices for your March menu.St. Patrick's Day Menu Stockton Graham & Co. Coffee Roaster

But if you don’t have a liquor license or prefer to keep your store more family friendly, a great option is coffee that is flavored to taste like your favorite St. Patrick’s Day liqueur. Here are a few of Stockton Graham & Co.’s favorite St. Patrick’s Day-inspired options straight from our Raleigh, North Carolina coffee roaster:

Flavored Coffee

Highlander Cream
“The essence of the Highlands” is what we call this creamy, dreamy coffee. It is based on a popular liqueur made with high-end Scotch whisky, double cream and a secret blend of wild and puckish herbs. Your customers will find Highlander Cream notable for its light spice and remarkably smooth flavor.

Irish Cream
Everyone knows Irish Cream. It is a liqueur made from cream and Irish whiskey that became the go-to after-dinner cordial in the mid-1970s. This straight-forward version is great as a standalone drink with a splash of fresh cream or blended with Irish Cream syrup for an indulgent St. Patrick’s Day pick-me-up.

Irish Mint
This is Irish Cream coffee laced with the cool, refreshing flavor of Crème de Menthe. As an after-dinner option, it’s the closest thing you’ll get to a good luck charm, unless you have a four-leaf-clover handy.

Luck of the Irish
Everyone should feel a little nutty for St. Patrick’s Day. Our Luck of the Irish flavor complements the rich, sweet taste of Irish Cream with caramel and nuts. It is a creamy and light with coffee with luxurious, silky undertones.

Peppermint Paddy
Bold dark chocolate coats refreshing, glacial mint nuances in this peppermint patty-inspired coffee. Most customers comment on its sensational, refreshing mouth feel and rich chocolate aftertaste.

Scottish Grog
Another option inspired by the highlands of Scotland, this coffee has creamy, sweet caramel notes in a full, creamy body. A splash of honey-tinged bourbon flows across the palate like the boisterous sound of bagpipes rolling down a lush, green Scottish hillside.

White Chocolate Chunk
It’s not a traditional St. Patrick’s Day flavor; yet we find it pairs well with many Irish desserts like Tea Cake and Soda Bread Cookies. That’s because white chocolate isn’t as forward as dark chocolate and milk chocolate, so customers get a hint of indulgent flavor without overwhelming the palate.

Non-Coffee Options

Organic Assam Breakfast Tea
Irish Breakfast Tea is really a mix of several black teas, most of them Assam. These big, black organic tea leaves are the real thing, grown in Assam, India, where hot days and cool nights bring out the rich, full flavor.

Green Tea Smoothie
Smoothies made with authentic Japanese green tea are a healthful way to get in the St. Patrick’s Day spirit. We offer several brands of including Dragonfly Green Tea Powder and Matcha Green Tea Smoothie Base from Big Train.

Green Tea Chai
We love David Rio Tortoise Green Tea Chai mix for its rich and creamy mixture of green tea and exotic spices. What’s better, it can be served hot or blended with ice for a cool drink of green.

Leprechaun-endorsed LTOs

As always, the taste experts at Stockton Graham & Co. have put together a wide variety of St. Patrick’s Day LTO ideas for your business. Click here for a few ideas. Most can be crafted with the products you already use. Feel free to call us at 800 835 5943 if you need to refresh your stock or are looking for something else.

2016 Coffee Shop Trends

Coffee Shop TrendsEach year about this time, we forecast coffee shop trends for the coming year so our customers can position themselves for success. Whether you run a coffee shop, café, restaurant, kiosk or otherwise offer specialty coffees in your store, this list of 2016 coffee shop trends is for you.

Sense of Place

Everyone’s over the cookie-cutter cool that’s defined coffee shops for the last five years. You know the look: Blond wood, giant chalkboards, exposed pipe, Remy stools, vintage barn pendant lights.

As living and eating locally has become the trend du jour, consumers are more interested in neighborhood nostalgia and are looking for a coffee shops with an authentic sense of place. If your store is located on the site of an old barn or a school house, then go with that. If not, do some research to discover the look and feel that will give your store a sense of place like Amelie’s French Bakery in Charlotte, Wild Boar Café in Fort Collins or L’Hôtel de Vendôme in Paris.

Relatedly, nature will begin to take center stage inside coffee shops in 2016, and the color green will especially be on trend. In addition to coffee shops with outside garden spaces, don’t be surprised to see mixed-use greenhouse and botanical coffee shops popping up towards the end of the year.

Interactive Shops

Coffee shops have always been an easy place to socialize, whether your customers are on a first date, taking office work “off campus” or catching up with friends from across town. In 2016, stores will become even more interactive. Look for long-communal tables, sugar and milk served family style, and baristas who get out from behind the counter to interact with customers. Genius Bar-type brewing classes will become popular, as customers see coffee as more of an experience than a beverage. For inspiration, check out Pinewood Social in Nashville or Café Streets in Chicago.

Signature Blends

Nearly every store serves at least one “house special” coffee, whether its a flavored latte or a single-origin coffee. Baristas will start taking that trend to the next level in 2016 by becoming coffee mixologists. By mixing coffees from different places and different roast levels based on a customer’s flavor preferences, a barista will create a bespoke coffee blend for each customer. The result: a customer experience that can’t be replicated at any other store.

On Tap

2015 was the year that iced coffee took off, and this year it will be even bigger. Customers will enjoy cold coffee drinks straight from the tap like an up-scale bar or lounge, and Nitro coffee (that’s seeped coffee infused with odorless, flavorless nitrogen gas, kegged like beer and served on tap) will continue to be a big seller. In fact, this year you’re unlikely to find a successful coffee shop without a cold brew option (or two) behind the counter. Call to make an appointment at our Raleigh coffee roasting facilities to learn more about cold coffee beverages for your store.

Flavors, Flavors

Once considered the ugly stepchild of coffee, flavored coffee has become hot. In fact, Mintel Research reports that sales of flavored coffee are up 15%, with dessert flavored coffees leading the way. Put all the dessert-flavored coffees into a bucket, and sales are up a whopping 800% since 2010, Mintel research reveals. As we move into summer, which is the season for iced coffee, expect to see cold flavored coffees on tap, in frappes and on ice.

Mixed Use

Shops that focus on coffee have usually found that sales dip considerably from about 5pm onwards. That has prompted many stores to offer alternative evening and night time menus that entice morning customers back after dark. Applying for a liquor license and offering wine and cocktails is one popular choice. But other ideas include adding fresh baked breads like our customer Great Harvest Breads of Greenville, NC or chocolates like Chocolate Café in Southbend, IN or Cocoabar in New York City. The Office Coffee Shop in Detroit adroitly combines a coffee shop with a for-rent workspace; look for more work/coffee combinations and other mixed-use retail/coffee concepts.

All Wet

Well trained baristas know that water quality is one of the most important, yet overlooked, elements of coffee brewing. So in 2016, water will get its due attention. Check out the water tasting menu at 3FE in Dublin, Ireland and Maxwell Colonna Dashwood and Christopher H. Hendon’s book, ‘Water for Coffee.’ Stockton Graham & Co. offers training programs for owners, baristas and staff that address water quality, as well as the other five essentials of brewing great coffee.

Bitter: Sweet

Coffee has been traditionally served with sweet foods like cookies, chocolate and pie, of course. But 2016 will recognize an evolution in customers’ palates. Tropical Island Coffee & Café in Winchester, VA serves coffee with spicy jerk chicken and plantains while Chef Booj Supe of Gourmet Garage pairs a medium roast with mushroom and cheese risotto. Coffee shop trends will increasingly involve menu innovations and deconstructed classics.

To talk to a sales associate about how you can integrate any of these coffee shop trends into your business, call us at 800 835 5943.






Registration is open for Coffee College 2016

1/5/16 UPDATE: The January and February classes are full and closed to new participants.

The most profitable coffee businesses are those that are known for expertly crafting espresso-based drinks. Stockton Graham & Co. offers a one-day course on Coffee & Espresso Basics, commonly called Coffee College, to provide you and your staff the knowledge and expertise necessary to differentiate your coffee business.Coffee College 2016 from Stockton Graham & Co.

The first course in 2016 will be held on Friday, January 15 at our Raleigh facility at 4320 Delta Lake Drive. Led by our roastmaster Brandon Riggs and our lead barista Alex Jeans, Coffee College is usually scheduled for the third Friday of every month. The first quarter 2016 Coffee College schedule looks like this:

January Friday, January 15
February Friday, February 19
March Friday, March 18

According to Mintel, more than 35% of all coffee beverages sold in America are lattes, and 27% are coffee frappes. An additional 20% of all coffee beverages sold are espresso drinks like cappuccino, café Americano, espresso and macchiato. That’s why formal coffee and espresso training is paramount to a successful coffeCoffee Collegee business.

Is Coffee College for me?

Coffee College was created for business owners and their staff who are newly involved in coffee or who have not participated in any other formal coffee training. It is held at our Raleigh coffee roasting facility at 4320 Delta Lake Drive. During the training, you will learn about the path of coffee from seed to cup, basic processing and decaffeination techniques, coffee flavors and taste characteristics and how to comfortably talk about coffee.

How many people participate in each class?

Class sizes are small (2-5 people) to allow for an individualized experience. There is plenty of time to ask questions and delve deeper into areas that interest you most. We also keep the classes small so that everyone has an opportunity to participate fully in the hands-on portions of the training that include coffee cupping and drink preparation.

Will I learn about espresso?

A full afternoon is dedicated to this important coffee beverage. You will not only learn the history of espresso, but also participate in hands-on training at our commercial espresso machine. You will learn how to grind coffee for espresso, pull a shot and steam milk to make espresso-based beverages.Barista Certification Training at Stockton Graham & Co.

Will I learn how to properly steam milk?

Once you learn how to pull a perfect shot of espresso, the next logical step is learning the proper way to texturize milk. A layer of rich, creamy milk is pleasing to the palette and allows your shop to demonstrate an elevated level of espresso sophistication. You’ll have access to our Nuova Simonelli semi-automatic espresso machine for your hands-on training.

Do I learn how to make different kind of drinks?

We can teach you how to make all drinks on the barista’s menu such as espresso, latte, cappuccino, macchiato, ristretto, café au lait, café mocha, frappes, etc. Our customer-oriented approach is relaxed, and we will help you with anything or any hot or cold beverages that you wish.

Can my entire team participate?

For teams of more than five (5) people, we may consider holding the course at your store’s location so we can train on your machines. Our instructors have experience on a wide range of automatic, semi-automatic and manual espresso and drip coffee equipment.

How much is the course?

Please contact your sales associate or our Customer Care Associates at 800 835 5943 for costs and to reserve your space.