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.

Mothers: they feed us, they teach us, the raise us to be who we are today. You can appreciate your mother every day, but there is one day a year dedicated to it. It’s quite impossible to reciprocate all her care and love with a simple gift, but the following ideas for a Mother’s Day coffee gift are a good start!

Fellow Duo Coffee Steeper

Is your mom always complaining about the grounds in the bottom of her cup of coffee? She needs something easy that she can fill up, leave to brew, and enjoy when she is ready to drink her coffee. The Fellow Duo Coffee Steeper allows for simple brewing and double filtration, which keeps the coffee grounds from pouring into her cup – a great coffee gift!

Cafflano Coffee Brewer

The number of devices one can use to prepare 1 mere cup of coffee can be overwhelming. Cafflano Coffee Brewer combined all the steps into one, single product; you can grind, brew, filter, and drink your coffee from the built-in thermos. Additional perks: great for camping, and you’ll get a nice wee workout with the manual grinder! This is a fantastic Mother’s Day coffee gift!

Hario Drip Scale

If your mom is very technical + particular about her brew measurements, she should really be using a scale. Does she already have one? Help her upgrade! The Hario Drip Scale will give her all the precision and control she could ever dream of, 1 gram at a time.

BeanGenius 6-Month Coffee Subscription

What good is all that perfect gear if mom doesn’t have the perfect beans? A 6-month coffee gift subscription from BeanGenius will guide her through learning about different coffees until she finds her ideal roast. The subscription uses a machine-learning algorithm to continually understand her palate. World-class cuppers (like sommeliers, but for coffee) have curated BeanGenius’s coffee selection, delivering coffees rated 85+.

Fellow Stagg Pour-Over Kettle

Looking for a simple, yet unique Mother’s Day coffee gift? The Fellow Stagg Pour-Over Kettle is a great gift for a mom wanting to perfect her pour-over coffee. This kettle tracks temperature + ensures a slow, even pour, guaranteeing an extraordinary cup of coffee. Perfect for an extraordinary mom.

Frieling Insulated Coffee Maker French Press

Is your mom committed to her trusty french press? Upgrade her brew method without changing her routine, with the Frieling Insulated Coffee Maker French Press. It’s sleek + just as beautiful as she.

KeepCup Travel Coffee Mug

If your mom is a woman on the go, she probably needs a nifty, portable mug to ensure that she has access to coffee at all times throughout the day. Enter, the KeepCup. Not only is it travel-friendly, but it’s designed to fit perfectly under a grouphead so that your favorite barista can refill your KeepCup with your favorite caffeinated beverage without using a disposable cup. Good for the planet, and good for your mom.

Be a good kid, and spoil your mom with a coffee gift that she’ll appreciate every day.

Happy Mother’s Day, folks!

The post 7 Perfect Coffee Gift Ideas for Mother’s Day appeared first on The BeanGenius Blog.

Happy Cinco de Mayo! Today marks the day that, in 1862, the Mexican army gained victory over France at the battle of Puebla, during the Franco-Mexican War.

In celebration, spice up your coffee routine today with a delectable Mexican Coffee recipe.  A little cinnamon, a little whip cream, and a whole lot of delicious coffee!

Here’s how to brew it up:

• 12 oz. of your favorite specialty coffee (we recommend a coffee of Mexican or Guatemalan origin)
• 1 Tbsp Brown Sugar
• 1 tsp Cinnamon
• Whipped Cream
• Cinnamon Stick (garnish)

1. Brew a cup of your favorite specialty coffee using your preferred method.
   Note: Using high quality coffee results in the best end product.
2. Stir brown sugar into your coffee and until it dissolves.
3. Add cinnamon a pinch at a time, while stirring well.
4. Garnish with a generous amount of whipped cream, sprinkle cinnamon atop and finish off with a stick of cinnamon.
5. Enjoy!

Need to buy coffee? Filter by flavor, roast, and more at our Marketplace, here
Not sure what coffee you like? Explore specialty coffee with our Subscription, here
Want to say hi? Email us at hello@beangenius.com

The post Mexican Coffee Recipe for Cinco de Mayo! 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.

In 2016, Coca-Cola announced that it will be entering the Ready-to-Drink (RTD) coffee market in the first quarter of 2017. Their tea brand, Gold Peak Tea, entered bottled coffee + tea options into an already-burgeoning coffee market in 2017. Geoff Henry, Vice President Tea & Coffee for Coca-Cola announced, “we are excited to introduce new ways for people to enjoy the brand. Our new [drinks] feature our signature high quality ingredients and distinct taste for a delicious pick-me-up anytime of the day.”

Research and Markets valued North America’s RTD at $2.06 billion in 2015 and expects a $300 million increase by 2020. How has Coca-Cola done in establishing their share of the market? Quite well, considering they’ve had volume, distribution, unmatched capital, and market savviness on their side. Some believe this is merely a tool through which to flaunt the company’s riches, rather than a long-term investment.

Coca-Cola’s success is not expected to be short-lived, but how will their reincarnated drink, Coca-Cola Plus Coffee, fair in the US market?

Why Coca-Cola Entered the Coffee Space

Coca-Cola epitomizes Americana; it is the beacon of hope for some, it is the treat after a long day for others. As health awareness rises, there is a notable decline in U.S. soft drink consumption; the U.S. saw (by volume) a 1.2% decline in 2015, compared to 0.9% the year prior. However, America’s beloved soft drink giant is by no means approaching dangerous territories of shrinkage. As the third wave of coffee stays strong and the RTD market continues to grow, Coca-Cola has intelligently claimed their share of the coffee space.

RTDs and Third Wave Specialty Coffee

RTDs are a gateway to third wave coffee culture, but they lack so many facets. Producers of RTDs struggle to satisfy regional tastes and preferences, and Coca-Cola is no different. Offering a variety of flavors is a start, but there is still no comparison to specialty coffee. It is grand to have flavored, iced coffee drinks ready in grab-and-go fashion. As for you third wave coffee shops + connoisseurs, do not fear! For nothing can compete with freshly roasted beans, precisely brewed, and served to perfection.

Coca-Cola Plus Coffee

Do you remember Coca-Cola Blāk? If not, you truly shouldn’t feel remorse. Within a year of its release, Coca-Cola decided to pull their coffee-flavored soft drink. Blāk was released in August of 2006 and off all shelves by 2008. (Note: Coca-Cola Blāk is not to be confused with the coffee dispenser machines in Mexico of the same name. The latter were released by the largest Coca-Cola bottler in Latin America in 2010.)

Coca-Cola is at the coffee + soft drink venture again with Coca-Cola Plus Coffee. The drink is available in Australia and Japan as of September 2017; the release date in the U.S. is currently unknown. Canned coffee drinks, such as Coca-Cola Plus Coffee, are no new phenomenon to Japan, but Australia is a different story.

The goal of Coca-Cola Plus Coffee in Australia was to provide a refreshing new way to consume the second most consumed beverage in the country. Unlike in Japan, the second biggest development struggle, only to perfecting the taste, was to make the drink sugar-free (an important marketing factor in Australia).

Coca-Cola Plus Coffee features the classic taste of Coke paired with Brazilian coffee and featuring caramel undertones. The drink has 14 g of caffeine for every 100 mL – about 1/3 of that in a standard cappuccino. As with most anything, the responses to Coca-Cola Plus Zero span a spectrum, though there has been an overwhelmingly negative response to the product. We encourage you to peruse the web for reviews, if you feel so inclined. If you can get your hands on one yourself, even better! Let us know what you think.

No matter what their latest venture, Coca-Cola has a stronghold in the coffee space and they will not be budging any time soon.

If you’ve tried Coca Cola Plus Coffee, let us know at hello@beangenius.com
If you want to try making your own Coca-Cola Plus Coffee, follow these folks
If you need some coffee for the recipe above or merely for your daily existence, buy some here

The post Coca-Cola Plus Coffee: Coke Enters the Coffee Space 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.

Sometimes coffee just needs a little something special. We, the BeanGenius team, have experimented with various Irish coffee recipes and decided to combine our favorite aspects of all those we’ve tried; thus, we’ve concocted the Ultimate Irish Coffee Recipe. Better yet, we’re sharing the recipe of how to make Irish Coffee with you! Try it out and let us know what you think!

What You’ll Need:

• 15 g. coffee
• 450 oz. boiling water
• Brewing device + filter
• Libbey glass
• 2 sugar cubes
• 1 1/2 oz. Irish Whiskey
• 3/4 oz. heavy whipping cream (whipped to soft peaks – you’ll have leftovers)

How to Make The Coffee:

1. Grind 15 grams of coffee to a medium/fine grind.
2. Splash filter with boiling water; dispose of water. (This will rid the filter of any odd flavoring.)
3. Place coffee in filter and pour a 30 gram bloom. Let all water make it through the grounds before brewing the remaining water.
4. Pour another 270 grams of water over the grounds. Let brew.

How to Make the Coffee Irish:

1. Fill your Libbey glass with remaining boiling water, then empty and dispose of this water. (This will heat the Libbey glass.)
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. Irish whiskey; do not stir.
6. Pour heavy whipping cream into a bowl (about 3/4 cup per drink).
7. Whip the cream until it has some texture, but is still a bit runny (see video above).
8. Top drink off with the whipping cream – pour the cream gently over the back side of the spoon, to keep the cream from sinking.
9. Enjoy!

Get your hands on great organic coffee here.
Find out more about Irish coffee here.

The post How To Make Irish Coffee 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.