So you’re flirting with specialty coffee, eh? Don’t be shy! We encourage your curiosity.

It usually starts innocently enough. Maybe someone offers you a sip of their single origin pour over… “Single origin?” you think. “Well, of course it’s single origin; who would go to more than one store for a single cup of coffee?” If that didn’t make you chuckle to yourself, read on. This blog is for you.

Overwhelmed by the jargon? Befuddled by the numerous technical specs on a single bag of coffee? Tired of the pressures of holding up the line while you attempt to decode the café menu?

“Did all these folks go to coffee college, or what? Can’t I just get a ‘regular’ cup of coffee?”

Relief is here! We’re here to be your guide through the upgrade from Mr. Coffee to V60, from Maxwell House to Onyx. This is coffee college, and class starts now.

So, pour yourself a coffee and get ready to begin your journey from novice to BeanGenius.

Single Origin vs. Blend

Single Origin

“Single Origin” signifies a coffee which comes from a single farm, region, or producer. Similar to wine, differences in the soil and climate of each growing region affect the development of different compounds during growth, giving coffees from different regions unique, regional flavors. The term to describe these unique regional flavors is, “terroir.” (from the Old-french root, terre, meaning “land.”) High-quality single origin coffees possess very unique characteristics; they are often roasted lightly, to preserve and highlight those characteristics. Very few single origin coffees can be described as “well-rounded,” or “balanced,” which brings us to our next topic.

Blend

Blends are roasters’ attempts at alchemy. That is, combining multiple single origin coffees in such a way that the whole is greater than the sum of its parts. At least that is the goal.

By deliberately highlighting and combining the desirable qualities of each “component coffee” (this is where skill comes in to play), roasters create their own flavor combinations in such a way as to provide their customers with consistent quality, despite the need to swap out components as supply dwindles or prices fluctuate.

Blends also allow roasters to cover up mistakes made in the roasting process as well as harsher flavors introduced by the use of cheaper filler coffees. Such crafty behind-the-scenes of blend tactics affirm that single origin coffees are generally of higher quality than blends.

Region

The specificity of regional data is determined by the roaster’s informational provision. Some specialty coffee roasters simply say, “Africa” or “Ethiopia,” whereas others will articulate the province or sub-region (e.g. Sidamo or Yirgacheffe, respectively). Coffees from the same region or country tend to develop resembling flavors; harnessing this information can can be a helpful tool in the process of identifying and articulating your taste preferences.

Farm / Producer / Co-Op

This is the name of the farm, farmer, or group of farmers that produced the coffee. As with any industry, there are farms and families that have been producing coffee longer than others, sometimes for many generations. These farms produce higher-quality product which earns a higher market price. Some farmers join forces to create co-ops to hedge against bad crop years, market fluctuations, and other risks. Co-ops are not always beneficial to the farmer, however, as the co-op itself becomes another middle-man in the supply chain.

Name

The names given to single-origin coffees are almost always the region, sub-region, farm name, or producer that created the coffee. Names for blends are a toss-up. Some blend names attempt to give consumers clues as to what is contained within (e.g. Blue Bottle’s Three Africas Blend). Other blend names allude to the roaster or brand, and others are just fun names with a story.

Process

After a coffee cherry is harvested, the bean must still be separated from the fruit, cleaned, dried, sorted and bagged. The method through which a coffee is processed can dramatically affect the coffee’s brewed flavor. Natural and pulped natural, sometimes called ‘honey’ processing, allows the coffee to dry with varying amounts of fruit left intact, imparting sweet, fruity flavors. Other processes, including washed and fermented, completely separate the coffee beans from the fruit before drying. Washed and fermentation processes soak the coffee in water after depulping, allowing it to ferment lightly. This removes the final layer of skin coating (and much of the fruit flavor) from the coffee bean and produces cleaner flavors which showcase a coffee’s terrior.

The most common processes from least human intervention to most (and from fruitiest to cleanest, respectively) are as follows: Natural < Black Honey Process (Pulped Natural) < Red Honey < Gold Honey < Yellow Honey < White Honey < Washed < Lactic Acid Fermentation. There are also a plethora of other processing methods which are being invented or have yet to be invented!

Elevation

Generally speaking, flavor complexity increases with elevation; coffees grown at lower elevation or sea level tend to be less interesting than coffees produced at high elevation. Some sub-species, or “varietals,” of coffee only produce desirable flavors at high elevations.

Varietal

There are two main species of coffee produced today: Arabica and Robusta. Arabica is lower-yielding, better tasting, and less resistant to pests and environmental factors; most specialty coffee is arabica. Robusta, as its name implies, is a hardier, high-yielding species of coffee with less interesting flavors. As it is (usually) much cheaper than its tastier counterpart, Robusta is often used as “filler” coffee.

As previously mentioned, ‘varietals’ are simply sub-species of coffea arabica (the scientific name for Arabica coffee). The most common varietal produced globally is aptly named “typica.” Different varietals feature different intrinsic qualities in their taste, disease resistance, crop yield, and a laundry list of other factors.

Roast Level

While producers aim for a final product with the best possible list of general qualities and flavors, roasters pick and choose which qualities they want to accentuate or conceal. Lighter roasts tend to highlight a coffee’s intrinsic flavors or processing, while dark roasts tend to impart a “roast” flavor. This iconic dark roast flavor derives from the sugar caramelization or, in the case of very dark roasts, carbonization that occurrs during roasting.

In much the same way an expensive steak is never cooked to “well done,” most specialty coffee is roasted lighter to preserve the complex, often delicate flavors. It is these subtle flavors for which you are paying when you choose to invest in a specialty coffee experience. Cheaper coffees, on the other hand, are akin to skirt steak or carne asada. A little “char” or roast flavor can often help improve the overall experience by adding much needed complexity.

A coffee’s acidity is usually tied to its roast level. Acids change into different compounds as roast level increases, so light roast coffees tend to preserve more acidity, whereas dark roast coffees tend to be lower in acidity.

Tasting Notes

This is often a point of confusion for many new coffee drinkers. Many believe that if they cannot taste what is on the bag, they are simply unable to taste coffee or that they have been lied to. We assure you, neither are true. These “tasting notes” are actually better descriptors of the aromas associated with the coffee. There are only 5 (or more, depending on who you ask) primary flavors that can be processed by the tongue: sweet, sour, bitter, salty, and savory. The rest of what we know as “flavor” is more closely tied to our olfactory system, or sense of smell.

Coffee is the most chemically complex beverage we humans consume. During the brewing process, many of these large, complex compounds quickly break down into smaller, simpler ones. This is why fresh brewed coffee is generally considered better than coffee that has been sitting out on a burner. The way we experience taste varies from person to person, so often times flavor notes should be taken as general guidelines, rather than specific flavors to taste for while drinking. (Fun fact: recent findings have found correlations between a person’s genetics and how they experience taste!)

Roast Date

Both green (unroasted) and roasted coffee are perishable food items; their quality gradually degrades with time. As roasted coffee sits, it “off-gasses” many of the gasses trapped inside of the cell structure of the bean. Many coffee bags have a built-in air valve to release air, and avoid the bag swelling like a balloon. While this may lead one to believe that fresher is always better, coffee can actually be too fresh to drink. The ideal range for roasted coffee is generally 7 -12 days “off-roast” (or, after the roast date), but 5-14 days off-roast will still brew great coffee.

Where To Next?

Learn more about Coffee Origins
Try out or stock up with the Specialty Coffee Marketplace

The post Specialty Coffee 101 – The Ultimate Guide to Coffee Terms appeared first on The BeanGenius Blog.

It’s 4.20, so it’s the perfect time to acknowledge a burgeoning trend in the coffee world: CBD coffee. With the legalization of marijuana in numerous states, cannabis-related innovations are no longer few and far between, and cannabis and coffee connoisseurs are joining forces to create a new kind of brew in the coffee scene.

What is CBD Oil?

CBD oil is derived from the Cannabis plant, the same plant that produces the psychoactive drug of the same name. CBD oil contains trace amounts of THC, the compound in cannabis responsible for the psychoactive effects of marijuana use; meaning that you can consume CBD oil without the physical high that accompanies the consumption of marijuana.

CBD Oil + Coffee

So what happens when you mix CBD oil with coffee? The effects of CBD coffee combine those of both coffee + CBD oil; CBD coffee leaves you energized but not jittery, and focused but not stressed. Some consumers also drink CBD coffee as a way to relieve various stressors, e.g., anxiety, chronic pain, inflammation, and muscle soreness.

In the coffee world, CBD oil is being mixed with a variety of products, most commonly cold brew. Cold brew’s ever-increasing popularity makes for an optimistic partner for CBD oil. Another popular, more traditional (as traditional as you can be with CBD-infused products) CBD coffee product on the market is CBD oil-infused whole beans, which you can brew right in your kitchen. If you like coffee, there’s probably a CBD coffee for you. To help you navigate the unique realm of CBD coffee, we’ve rounded up 4 cannabis coffee collaborations that are taking coffee to a new level.

1. Sträva Craft Coffee – Peace and Wellness Collection

While this Colorado-based, small-batch roaster produces conventional coffee beans, their Peace and Wellness Collection is what really sets them apart. Infused with hemp oil abundant in CBD, the Peace and Wellness collection promises a coffee of integrity; it is flavorful, robust, and will keep you balanced and at ease.

2. SteepFuze CBD Coffee

A pioneer in CBD coffee, SteepFuze was one of the first roasters on the scene and continues to be a major player in the industry. Not only do they offer a variety of CBD-infused coffees (including an espresso blend as well as decaf), but they offer each coffee in two different doses of CBD – one standard dosage and one lower dosage – depending on what the drinker desires.

3. Kickback CBD Cold Brew

Catering to those who are constantly on the go, Kickback developed a line of perfectly portioned and ready-to-drink CBD cold brew coffees. In addition to their original and flavored cold brews, they also offer CBD-infused tea for those who are not coffeephiles.

4. Mary Joe Cold Brew

Mary Joe Cold Brew keeps it plain and simple, offering one single product: CBD-infused cold brew coffee, which promises to lift your spirits while keeping you grounded. It’s a newcomer to the CBD coffee world, so while it’s only available in a select number of stores on the West Coast, it’s undoubtedly a brand to keep an eye on.

Although CBD coffee is still relatively new to the coffee world, it’s an innovation that is not going anywhere anytime soon. No matter your feelings on the increased legalization of cannabis, the growing partnerships are undoubtedly fascinating. Whether you’re planning to try CBD coffee or not, we wish you an enjoyable and safe 4.20!

The post CBD Coffee – 4 Amazing Cannabis Coffee Drinks appeared first on The BeanGenius Blog.

As with every brew method, brewing with French Press offers unique characteristics: the coffee is generally oilier, richer, and thicker (due to prolonged contact with the grounds). French Press is a classic brewing method, which has stood the test of time; though steps to extract a better brew with French Press have evolved over that time. Compared to other brew methods, French Press is lower maintenance; but low maintenance does not mean low quality. If you’ve yet to have luck with your French Press, follow these six simple steps to a better brew with French Press.

1. Use Quality Coffee

There is no “correct” coffee choice with which to have a better brew with French Press. If you would like some aid in navigating coffees, we encourage you to reference our post Coffee 101 – Understanding Coffee Origins. In that post, we pair regions with their most common flavor experiences; if one of the flavor profiles strikes a chord with you, that might be a good place to start. No matter the roast or region of your coffee, the most defining characteristic that will affect your brew is the quality. In other words, you get out what you put in. Consider the 1/3 rule: The quality of coffee will be that of a cup which would cost 1/3 the price of the bag, at a café ($6 bag of coffee = $2 cup at a café. $15 bag = $5 cup.)

2. Keep It Fresh

Coffee beans are not collectors’ items; it is ideal to consume them within a 6-14 day window to ensure peak flavor and freshness. Cool temperatures will tamper with the flavor; be sure to keep your beans away from any overly-chilled areas (such as your freezer. Please do not put your beans in the freezer. We beg of you. Please). As beans age, the flavor notes settle and calm; there are some particularly boastful coffees for which you’d want calming, but those are the exception. Using coffees at peak freshness will greatly improve your chances of a better brew with French Press.

3. Measure Measure Measure

This third wave of coffee encourages attentiveness in brewing; this includes weighing the coffee and using a particular coffee-to-water ratio. Establishing a constant variable (such as the amount of coffee you brew) will allow you to experiment with water levels until you find your ideal brew ratio. If you are more “by-the-book” than “experimenter extraordinaire,” you can follow our recommendation to achieve a better brew with French Press: 1-to-12 parts coffee-to-water (e.g. 20 grams of coffee to 240 grams of water).

Note: With coffee, more is not always better. Rather, the proper proportion is always best.

4. Refine Your Grind

The ideal grounds for French Press are evenly coarse and freshly ground. If you’re serious about coffee, we recommend that you invest in a burr grinder; they allow you to adjust the grind setting and they grind coffee evenly. If the beans are freshly ground at the proper grind (coarsely ground for French Press), the flavors will be properly extracted from the beans, and your coffee will taste closest to what is intended by the roaster.

5. Use Clean Water

Your water supply will affect your coffee more than you think; rule of thumb is the cleaner, the better. If you’re living in a multi-million dollar 21st century home, your tap water might be sufficient. However, if your pipes are old or the city’s water quality is unverifiable, we recommend you filter not only the water with which you brew, but all of your consumed water. The reason for using clean water is that microscopic organisms or hints of flavor in your water can greatly affect, or even eclipse, the flavor of your coffee. If you want to get a better brew with French Press, start with better water.

6. Timing Is Everything

It is possible to over-extract the coffee (if your coffee has ever tasted ultra-bitter, most likely it brewed for too long). For this reason, timing the brew will help you exact that moment after extracting the appropriate flavor notes but before your coffee turns bitter. We recommend that you brew for 4 minutes. Once the time is up, do not slam down the filter and disrupt the grounds. If you push the filter to right above that layer of crusty sludge that has been formed with the grounds, fewer grounds should pour into your cup. If you don’t have particular taste preferences, there is no need to buy a timer, but keeping an eye on the clock and letting the coffee brew for around 4 minutes will have a undeniable affect on whether you get a better brew from French Press.

Out of coffee? Buy some here
Not sure how to clean a Chemex? Learn some tricks here

The post How To Get A Better Brew With French Press appeared first on The BeanGenius Blog.

Chemex is a beautiful brew method, but its unique shape can make it tricky to clean. Making sure all the previous batch’s grounds are removed is just the first step in complete sanitation. We’re here today to let you in on a few tips and tricks for how to clean a Chemex.

Soap + Water

If you want to avoid bacteria build-up (which you probably should), clean your Chemex after every use with soap and water. We recommend using a soft-bristled brush with a lengthy arm to scrub all the internal walls and corners. After scrubbing, be sure to rinse completely, for to avoid any soapy flavor notes in your next batch.

Hot Rinse

Looking for a less scrupulous method than that above? Merely boil some water, pour it into the Chemex, swirl it around, then dispose of it. The hot rinse won’t sanitize your Chemex, but it will flush out all the old coffee. At the end of the day, the goal is to avoid your next batch from being altered or tainted from the last; for that purpose, the hot rinse is perfectly adequate.

White Vinegar Flush

White vinegar is excellent for a plethora of cleaning ventures; its ability to dissolve minerals and oil build-up makes it particularly apt for cleaning after coffee. Pour about 2 ounces more than your average batch of coffee of white vinegar into your Chemex, let soak for 30 minutes to an hour, rinse thoroughly with water or soap + water, and leave to dry. We recommend air drying up-side-down overnight to allow the vinegar smell + taste to air out. (A tip for this and every other item you air dry: rest part of the lip on an object. If the lip is lying completely flat on your counter, there will be no air flow and this will cause condensation and possible molding. So be sure to prop up one edge to avoid such an issue!)

Dishwasher

Most Chemex are dishwasher safe; if that includes yours, give it a try at your own risk! A dishwash can leave your Chemex squeaky clean, but it’s important to be mindful of the delicate body of the Chemex. If you do choose to wash your Chemex in the dishwasher, we recommend removing the collar and tie before loading it.

Life Is Better With A Clean Chemex

Using a clean Chemex is a sure-fire way to improve the quality and taste of your coffee. Next time you’ve brewed a batch, be sure to clean out the grounds with a hot rinse. Have 5-10 minutes free this weekend? Treat your Chemex to a nice vinegar bath. Trust us, your Chemex and your taste buds will thank you.

If you liked this article you will love our article Quick & Tasty Coffee BBQ Sauce!

The post How To Clean A Chemex appeared first on The BeanGenius Blog.

Finding a source of coffees that you trust was once difficult…until BeanGenius launched their Marketplace. The Marketplace houses only specialty coffees and allows you to filter coffees by roast, roaster, flavor notes, region, and more. If you find numerous coffees you want to try, there is a Netflix-type queue, making BeanGenius like Netflix for coffee. The queue allows coffees to be saved and queued for deliveries at a frequency of your choosing. Between the Queue and the refined filtering feature, the BeanGenius Marketplace is one of the easiest ways to buy coffee on the internet.

The Coffee Queue

The Queue is a “playlist” of your favorite coffees that you can have delivered at a frequency of your choosing; like Netflix for coffee! Not only can you filter through the Marketplace, but BeanGenius offers a Smart Subscription that guides coffee newbies and empowers coffee-drinking veterans to discovering great coffee. The Smart Subscription uses an algorithm to continually understand each customer’s taste preferences; this computer learning helping us send our customer more personalized coffee selections with every delivery.

Filter To Your Taste

The Marketplace’s filtering system can help guide those who are new to specialty coffee, and allows connoisseurs to finely curate the results. Filter by roast profile, flavor notes, regions, elevation, varietal, and more at the BeanGenius Marketplace.

Empowering Independent Coffee Roasters

BeanGenius provides a platform for roasters of all locales and longevities to host their own online store. Fulfillment is made simple and all payments are handled through the platform. By removing the headache and cost of running their own commerce operation, BeanGenius helps the roasters focus on crafting only the best coffees for you.

Add to your Queue now!

Log on and start queuing!

If you liked this artcile, check out our other guides on where to find the best coffee in Austin, Atlanta, and Philadelphia!

The post Netflix for Coffee : The Best Way to Buy Coffee on The Internet appeared first on The BeanGenius Blog.

History of the Irish Coffee

It’s 1940 at the Foynes (now Shannon) Airport – a hub of travel in Europe, often the passageway for many American celebrities and political figures. Travelers are struggling to brace themselves for the deep chill outside. Joe Sheridan, the chef of one of the airport’s new restaurants, decides to create a drink to warm his guests who were facing terrible weather. Thus marks the beginning of the Irish coffee.

One of the many to try Sheridan’s Irish Coffee was travel writer, Stanton Delaplane. Stanton so loved the drink that he admiringly told of it to Jack Koeppler, then-owner of the Buena Vista in San Francisco. Koeppler and Delaplane spent the night attempting to recreate this Irish delecacy, but struggled with two prominent factors: the taste was not quite right and the cream didn’t float. Eventually, the duo identified Tullamore Dew Irish Whiskey as having the perfect flavor. As for the cream, they sought the advice of city mayor + prominent dairy owner George Christopher.  Christopher recommended frothing the cream that had been aged 48 hours. Ever since, the Buena Vista Irish Whiskey is served in a 6-ounce, heat-treated goblet.

How to Make the Buena Vista Irish Coffee

What You’ll Need:

• About 4 oz. of hot, organic coffee
• 2 sugar cubes
• 1 1/2 oz. Tullamore Dew Irish Whiskey
• 3/4 oz. heavy whipping cream (whipped to soft peaks – you’ll have leftovers)

What To Do:
(Brew your coffee and whip your cream before beginning this process. In true folklore style, age cream 48 hours prior to whipping.)

1. Heat water and pour into your serving glass, then empty
2. Place 2 sugar cubes in the glass
3. Pour hot coffee into glass over sugar cubes until glass is 3/4 full
4. Stir coffee + sugar until sugar is completely dissolved
5. Add 1 1/2 oz. whiskey, but do not stir
6. Top it off with the whipping cream – pour the cream gently over the back side of the spoon, to keep the cream from sinking
7. Enjoy!

We learned about the history of the Irish Coffee here
We found the recipe here
We sell organic coffee here

The post Irish Coffee Recipe and The Buena Vista appeared first on The BeanGenius Blog.

If you’re at SXSW, you’re probably starting to fade a bit from the hectic schedule and late nights. Whether you’re in Austin now for SXSW or there any other time, you’re going to want all the energy you can get to enjoy your time there. Here’s a list we’ve made of the best coffee in Austin, Texas.

Jo’s

Jo’s is a wonderful sociable spot wherein you’ll meet locals and travelers, alike. Their Iced Turbo is a delectable coffee drink – it wouldn’t be odd if you found yourself dreaming of it or losing sleep over trying to perfect the concoction. The Iced Turbo is a mocha-infused iced beverage with milk, coffee, espresso, chocolate, and hazelnut. Is your mouth watering yet?

Cuvée Coffee

Cuvée Coffee Roasting Company has been a well-respected Austin-based roaster for a while, but now they have a brick-and-mortar cafe! Their coffee is great enough to find your way there for a quick espresso shot at the counter and the atmosphere feels like you’ve found home amidst the maddress. Cuvée is a can’t-miss if you’re seeking the best coffee in Austin.

Flitch Coffee

Flitch is owned by a couple of coffee veterans and features roasts by Kickapoo Coffee Roasters and Evocation Coffee. The setting is peaceful and the baristas, a joy. Flitch Coffee does not disappoint.

Caffe Medici

Caffe Medici epitomizes the standard for Austin coffee service. The bar is beautiful, the coffee is incredible (they serve beans roasted by the aforementioned Cuvée roasting co!), and the staff is knowledgeable. What more could you ask for?

Patika Coffee

Patika may serve some of the best coffee in Austin, but they do far more than that. They serve coffee from international to Austin-based roasters as well as delicious wine and mouth-watering doughnuts. To top it all off, they bring in live music and have a nightly happy hour. This place is great!

If you liked this list, check out our other guides on where to find the best coffee in Atlanta and Philadelphia!

Have we missed any other great Austin coffee spots? Let us know in the comments below.

The post The Best Coffee in Austin, Texas appeared first on The BeanGenius Blog.

Philadelphia’s coffee space is often overlooked next to giants like New York, San Francisco, and Portland. However, the innovation and pure coffee talent is on par with such big players. We’ve curated a list of the coffee in Philadelphia that most impress us.

Square One*

This family-owned coffee roaster has brought top-shelf coffee to both Philadelphia and Lancaster, CA. With both a Q-Grader and a Barista Guild superstar on staff, Square One guarantees coffee curated with precision and keen awareness of the latest trends and goings-on in the larger coffee scene.

ReAnimator Coffee*

ReAnimator continues to venture into various neighborhoods where they establish cozy shops, many of which feature roasting facilities and training centers. If you’re looking for a place to work, their cafes are known to strike a balance of well-populated, while usually still having open seating. ReAnimator also welcomes wholesale partnerships, which feature green coffee sourcing, roasting, quality control, on-site + in-house training, and consulting. We recommend you take a trip to one of their locations if you’re looking for the best coffee in Philadelphia!

One Village Coffee

Touting a new beautifully-designed compostable coffee bag, One Village Coffee’s mission is to bring the story of the farmer to the consumer. This Certified B Corp roaster focuses on direct-trade and interacting with the community through a variety of ways, from wholesale accounts to retail interactions. Not only has One Village definitely contributed to the presence of the specialty coffee community in Philadelphia, but they have community projects in their coffee’s origin countries including Nigeria and Honduras. If you’re looking for incredible coffee rooted in beautiful spirit, One Village Coffee should be your next adventure.

La Colombe

La Colombe is an anchor in the Philadelphia coffee scene; they continue to roast incredible coffee as they spread their retail presences through the east coast and out the the west. In addition to roasting and café retail, La Colombe engages in wholesale partnerships and also has quite the development in the bottled beverage industry with draft lattes and bottled cold brew. Their shops don’t offer wifi; this and their largely-communal seating promotes customer interaction. Take a jaunt and let us know what you think!

Elixr Coffee Roasters

Downtown’s Elixr is easy to pass without notice, but it’d be sorely disappointing to miss this spot. Established in 2010, this is the best non-kept secret in Philadelphia coffee; local art adorns the walls and intriguing folks fill the space. Not to mention, their coffee is delectable.

Philly Fair Trade*

You might be most familiar with Philly Fair Trade from seeing them at your local market, as they’ve been a giant in the grocery space since 2002. You can try their fair trade coffees at cafes throughout Philadelphia. Philly Fair Trade coffee is ethically sourced and the company is passionately community-focused. What more could you ask for?

Rival Bros. Coffee

Rival Bros.’ shops feature a sensible and sophisticated aesthetic, allowing the coffee to be the main focus. The baristas are attentive and the coffee is incredible; we recommend that you either try their inventive nitro ice cream float or their signature drink, the Derringer (basically a cortado in a Gibraltar glass). If you’re looking for the best coffee in Philadelphia, you won’t be disappointed at Rival Bros. Coffee.

*BeanGenius Roaster Partners. Shop their coffees HERE

If you liked this list, check out our other guides on where to find the best coffee in Atlanta and Austin!

Did we miss a coffee shop in the city of brotherly love? Let us know who in the comments below!

The post Best Coffee in Philadelphia – Our 7 Favorite Spots appeared first on The BeanGenius Blog.

What is Organic Coffee?

Coffee must be at least 95% organic to bear the USDA organic seal. “Organic” means that the farmers grow and harvest beans without use of the pesticides or chemicals which USDA deems harmful to the environment and crops. Did you know that USDA compiled a list of chemicals considered “safe” for use; so organic goods are not chemical-free?

USDA’s seal does not adorn all organically-grown coffee bags. Farmers may practice organic coffee growth without ever applying for the certification. For many farmers, the cost and process required to certify their crop as “organic” outweighs the benefit of having the accreditation.

Is Organic Coffee Better Than Non-Organic Coffee?

The answer to which is better is rather subjective, and hinges on one’s focus (e.g. quality, ethics, economics). As sustainability and environmental factors carry more weight in the agriculture industry, people increasingly turn their attention to organic farming practices. It can be very attractive to see  well-designed bag flashing seals of organicity and fair trade, but as with most things in this world, those accreditations are neither the most fair nor the most accurate. The monetary dedication required to be officially recognized discourages many farmers from applying for accreditation. Transparency about the crops that we ingest is reassuring (we sure appreciate it); however, it also creates more grounds on which to divide the coffee-drinking community. Where do you stand?

We invite you to do some research of your own and see where you stand in this coffee conversation. Never hesitate to share your knowledge or opinions at connect@beangenius.com.

The post What Does “Organic Coffee” Really Mean? appeared first on The BeanGenius Blog.

You’re standing in line, eyes scanning the menu with fervor…flat white, cappuccino, pour over, cortado…so many types of coffee drinks. Then the inevitable, “next!” You panic. Decision time is here. There is a line forming or folks in dire need of their coffee. What do you do?

It can be stressful; we understand. That’s why we’re here to help. The following are brief descriptions of a plethora of types of coffee drinks. May this piece forever calm your coffee stresses.

Espresso

Espresso is a very concentrated coffee experience. Just as every human has a range of characteristics and personality ranges, so do all coffee beans. With a shot of espresso, you’re intaking that full range of characteristic + personality in under 50 grams. Prepare yourself. But then enjoy! (P.S. it’s “espresso” not “expresso”)

Latte

Lattes are a great choice if you want espresso and volume. A latte is merely espresso and steamed milk, topped with a thin layer of milk foam.

Cappuccino

5.5 ounces of steamed milk, foam and espresso. The classic cappuccino has nearly the same amount of milk foam as espresso and steamed milk combined. Some folks have tamed the milk foam volume, converting the cappuccino into more of a mini latte. This divide between classic and progressive cappuccino styles creates some friction amongst cafés and coffee consumers, alike. Try them both and let us know which you personally prefer!

Flat White

Technically, a flat white is the same ratio of espresso and steamed milk as a latte, but with an even thinner (if any) layer of milk foam on top. Typically it is served at a slightly cooler temperature for easy drinking. Australian coffee culture was informed by the coffee culture found in Italy, so both use textured (e.g. foamed) milk. The use of milk foam leads to confusion between a flat white and a cappuccino, but don’t let anyone make you feel small for knowing that the flat white truly is different from any other drink.

Macchiato

A macchiato is an espresso with a buffer…literally. It’s pure espresso (usually 2 shots) with a suggestion of milk foam, to cut the espresso. With a macchiato, you experience the  full integrity of the espresso and a nice accompaniment of milk.

Cortado

The cortado is a Spanish drink, the name of which means “cut,” for the espresso is cut with steamed milk. ‘Isn’t that just a flat white?’ you might be thinking. The biggest difference between the two is that the Spanish don’t use textured milk. So, while the milk is steamed, it’s not steamed to the point of texture or foam. Cortados are smaller than a cappuccino, but larger than a macchiato – it allows for sipping over time without filling up on hot milk. In Europe, traditionally a pinch of sugar will be placed in the cup before the shot is pulled and milk is poured.

Gibralter

The Gibraltar is the brainchild of Blue Bottle Coffee in San Francisco; it’s named for the Libbey “Gibralter” tumbler in which it is served. Gibralters are equal parts milk and espresso and are often made slightly cooler than other espresso-based drinks, which makes it nice for sipping.

1&1

The “One and One” serves you a double shot of espresso split into two drinks: one macchiato and a single shot served straight. A “One and One Fun” replaces the macchiato with a cappuccino. If you want to compare a shops espresso in various fashions, this is the drink for you.

Red Eye

This drink goes by many names, but no matter what name you use, they all elicit the same response: one shot of espresso in a cup of coffee. We don’t recommend a red eye for the caffein-sensitive or weak-of-heart. But, if a cup of coffee doesn’t quite give you the kick it once did, then this might be your next step. Do be aware when making your own: not all coffees and espresso shots complement each other.

Hopefully you have a better grasp of types of coffee drinks. If you still prefer making coffee in the comfort of your own home, check out our piece about the best ways to make coffee at home.

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