Frequently Asked Questions
Yes, we roast beans 2-3 times a week and only keep a limited stock on hand.
Yes it does - much faster than many people think. If stored correctly, coffee will last up to 6-8 weeks from the date it's roasted, then it will begin to deteriorate. Light and oxygen are the elements that cause coffee to get stale. Our zip seal bag helps to keep your coffee fresh.
Yes. Fresh ground is always best, so getting the grind right is essential. As a simple rule of thumb, if you are using a drip pot, Normal Grind is best. If you are using a French Press, Coarse Grind is best. If you are brewing an espresso method (forced steam) Fine Grind is best. If you are using other more sophisticated methods of brewing, you probably already know what grind is best! There is a diagram at product page explaining which grind is used for various brewing methods.
The main difference between the two types of grinder is consistency. Blade grinders are an affordable way to grind coffee, but the grind tends to be inconsistent. Burr grinders crush the beans at a high speed through spinning wheels (burrs) resulting in a uniform, more consistent grind. A uniform, even grind is important because it allows a more even extraction during brewing resulting in better tasting coffee. Burr grinders are now available at a fairly economical price.
We typically process orders the day we receive them if they come in before 2:00 PM Arizona time. We use FedEx and USPS mostly and occasionally UPS. Shipping time is determined by location. 2-4 days is typical. Express and Priority Shipping is available if preferred.
Our coffees are organic by default, but not all coffees are certified. Most of the coffee we roast comes from small farms; these farmers simply can't afford the certification. Absolutely no pesticides are used on our coffees.
We take great pride in our coffee so all of our Flavored Coffees are hand flavored after roasting, using certified FDA approved flavoring ingredients. All of our flavorings are Sugar Free, Lactose Free, and Gluten Free.
There are two main species of coffee: Arabica and Robusta. Arabica trees have long been recognized for producing superior coffee beans. They grow almost exclusively at higher altitudes, and are cultivated with more care than Robusta trees. Arabica coffee “cherries” are handpicked so that only the perfectly ripe ones are processed. All Mai Thai Coffee varieties come from Arabica coffee trees. These premium beans are what give our coffees their distinct and complex flavors.
Always start with fresh coffee beans. Use the correct grind for the particular brewing method used. If possible, grind close to the brew time. Use fresh, cold, filtered water. Hot water from the tap is flat and stale and usually has chlorine in it. We recommend one to two level tablespoons per six ounces (one cup) cold water for regular-strength coffee. Adjust slightly for individual taste preferences. Serve coffee immediately after brewing. Freshly brewed coffee allowed to sit on a warmer will begin losing flavor immediately. The longer it is held, the less desirable it becomes. Brewed coffee stays fully flavorful for only 20 minutes. Never reheat cooled coffee or allow it to sit on a heat source; the coffee will lose its flavor quickly.
An 8 oz serving of brewed coffee will have between 100 and 150 milligrams of caffeine, depending on brewing method and variety of coffee.
The jury is still out on this one. You can find conflicting data favoring both opinions. However, from our personal experience, it seems the lighter the roast the stronger the caffeine content.
The moment that coffee beans are ground, you start losing flavor and aroma. The purpose of grinding the beans is to create a larger surface area that will release the flavor and oils to the surrounding hot water. If coffee is prematurely exposed to air, it leaves less flavor for the brew.
If you buy ground beans, we recommend brewing your beans within 2-4 weeks to achieve the freshest flavor. For the very best flavor, buy whole bean coffee and grind with a burr grinder moments before brewing.