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Tasting Notes
The 431 is our take on a slightly darker coffee aimed to be a beautiful drink that can be as versatile as it is delicious. Brazil Terra Alta is one of the top farms in the entire country of Brazil. From start to finish Paulo and his dedicated team work literally day and night during harvest to perfect their coffees through a string of quality steps that begin with variety separation and experimentation.
While staying at the farm we witnessed Paulo getting up in the late night hours to go check on the fermentation to see if the coffee was ready. Paulo checks the coffee using a few techniques. One of the most unusual things that he does is constantly dunk his hand in the pulp covered coffee to check for its fermentation and drying point. By tasting the honey-like pulp surrounding the coffee he is able to note if it is time to pull the coffee or just continue to rake it. This has only been developed with years of doing it.
Another technique that helps promote sweetness in the cup is the particular style in which the coffee is spread onto the raised beds. The coffee is left in larger mounds initially which allows a little more fermentation inside the warm center of these mounts. This in addition to the fact that they are one of the only farms in the entire country using 100% raised African style beds, makes this a very unique coffee and hands down the best we have had from the country.
We roast this coffee in a very different way than our other offerings. Since Brazil is high plains rather than steep slopes the coffees grow at lower elevation. To preserve the bean we roast slower during the early stages of development to not damage the delicate sugars exposed on the outside of the bean, then faster towards the end of the roast to maintain the naturally occurring chlorogenic acids.
The "Always Fresh T-Shirt" was inspired by a typical contractor's shirt with information on what we stand for and the quality we produce.
Always Fresh
Fermented in small batches under close control
Handpicked // Quality Coffees
100% Cotton
Lineage Academy
Series II, Part V
Throughout the first four books, we’ve learned the basics for making great coffee: from brewing, to palate development, espresso extraction, and milk steaming. In this book, we will take a step back and look at the bigger picture - Why is being a part of the coffee industry so great?
A good barista knows how to craft quality coffee, but a great barista builds community and does what they do because they love what they do. There is no coffee without consumers, and there are no consumers without quality experiences and excellent coffee. Community is at the core of all coffee experiences, and it is a barista's job to connect coffee with their community. Being friendly and efficient is key when working in the coffee industry.
In this book, we will explore the day-to-day role of a barista. There will be an emphasis on customer service, efficient workflow, drink compositions, and equipment maintenance. We will discuss some of the values that compose our ethos and drive us forward as a company. We will also dive into coffee culture and the worldwide community that comes with being a part of the industry. Please note, this book was written with those who either intend to become baristas, open a shop, or work in the coffee industry in mind. If you are a home enthusiast, this book may not be for you.
Tasting Notes
250g bags are now available for in store pick up!
When it comes to decaf, there is no better way to process decaf coffee than Ethyl Acetate. We believe this process to be the best natural way to decaffeinate a coffee without taking away from the flavor or the structural integrity of the bean. Swiss Water Process is another natural way to decaffeinate coffee, however this process damages the structure of the beans in a way that greatly affects the quality and flavor of the coffee. One other well known way of decaffeinating coffee is Methylene Chloride. This process uses chemicals not only harms the coffee, but probably not good for your health either.
Below is a quick explanation of the process provided by Cafe Imports.
Ethyl Acetate (E.A.) – This naturally occurring ester (present in bananas as well as a by-product of fermented sugars) can be isolated and used as a solvent to bond with and remove caffeine from green coffee. First, the coffee is sorted and steamed for 30 minutes under low pressure in order to open the coffee seeds’ pores and prepare them for decaffeination. The coffee is placed in a solution of both water and ethyl acetate, where the E.A. will begin to bond with the salts of chlorogenic acids inside the seeds. The tank will be drained and re-filled over the course of eight hours until the caffeine is no longer detected. The seeds are steamed once more to remove the ethyl acetate traces, though E.A. is only harmful to humans in very high quantities (400 parts per million or more). The coffee is then dried and polished for export.
Tasting Notes
Tasting Notes
Lineage Academy
Series II, Part II
You may have heard the term “cupping” being thrown around by coffee
professionals, but what exactly does it mean? For those of you who have
witnessed a cupping before, it might have appeared elaborate and maybe even
intimidating. All the sniffing, slurping, and spitting in public seems a rather odd
thing to do. But in the coffee world, it is a very common and normal practice!
In this book, we will discuss the history of cupping and how it came to be. We will
learn why cupping is such a widely accepted testing and tasting tool. We will walk
through the steps of the cupping process and learn about the tools essential to
carry out a cupping successfully. We will also help you continue to develop your
palate and tasting vocabulary. This book will introduce you to the five tastes along
with a little bit of the science behind how we sense flavor, aroma, and mouthfeel.
Lastly, we will briefly introduce you to the various factors that ultimately lead to
the flavor of a coffee bean.
Tasting Notes
A true dark roast. Dark & Cozy is that comfy dark roast coffee that is easy to sip on. It is perfect with cream and/or sugar as well as just drinking it black, if that is how you roll. The level of the roast really breaks through the thickness of the milk or creamer, giving it that perfect coffee taste that we all want.
When looking for what coffee to use, our main priority is to find a coffee with high density and a good amount of sweetness. The density of the coffee will be able to hold up in the roaster and not get burnt with the level of roast we are doing. Having enough sweetness is also good so that we can keep the coffee balanced even with a darker roast.
We roast this coffee up until we enter the second crack for about 15 seconds, give or take. This will allow us to get all the benefits and flavors of that dark roast without damaging the bean too much or getting to the point where we are actually burning the bean. At this point in the roast, oils within the bean will begin to migrate to the surface due to the bean being much more porous from the heat. We finish the batch of coffee just before this starts to happen so that when the coffee is done, it doesn't become too oily in the packaging. Even at such a dark roast there is a lot of thought that goes into how we roast it.
This coffee has been a staple at our roastery for awhile now. It has gotten us through many early mornings and late nights of roasting. We hope you enjoy Dark & Cozy.
Lineage Academy
Series II, Part VI
This is the book so many of you have been waiting for! We hope we don’t disappoint. This book will take you beyond the basics of coffee brewing and into the complex world of dialing-in. Written with the knowledge of Lockhart’s six essential elements (discussed in The Fundamentals book), we will introduce a few new variables to consider during your dial-in process. If you’re new to coffee, our hope for this book is not to overwhelm you with information but to help you explore the many complex factors that go into dialing-in a coffee. Think of this book as a start to your journey rather than a one-stop shop. We will discuss how to set your brew recipe by deciding your dose, yield, and brew time; and teach you how to dial-in for both time and taste.
Lineage Academy
Series II, Part III
What is espresso? Is it a bean, a brew method, or a beverage? The answer is, “yes!”. It turns out espresso is a little bit of all three. Espresso is a method of preparation during which highly pressurized hot water is forced over a cake-like “puck” of ground and tamped coffee to produce an extremely concentrated one-ounce coffee drink. Good espresso means good chemistry. Pulling the perfect shot is all about precision, consistency, and finding the perfect balance between those six essential elements we discussed in The Fundamentals of Coffee Brewing.
In this book, we will dive into the history of espresso. We will learn about extraction and take a look at coffee flavor on a cellular level. We will go over the components of an espresso machine and learn how to prepare the perfect shot of espresso. Lastly, we will briefly go over how to dial-in and adapt our techniques for different types of coffee.
Tasting Notes
You don't have to be a dad to wear this hat. Super comfy fit. Lineage stitched in the front.
100% Cotton
One Size Fits Most
Tasting Notes
Give the gift of great coffee! This gift card will be mailed to the address of your choosing and is usable at any of our physical locations.
Available in $25, $50 and $100 denominations.
Lineage Academy
Series II, Part IV
Crowd-pleasing latte art is something every barista strives to produce. While a perfect Rosetta does not make the drink taste any better, it does enhance the experience for the consumer. It shows that there was care and attention put into making the beverage. It also means the milk is more likely to have been steamed properly, as beautiful latte art is easier to achieve with properly steamed milk.
In this book, we will discuss what makes milk, milk! We will learn about the chemical makeup of milk and why it pairs so fantastically well with coffee. We will take a comparative look at various types of milk to understand why they all react so differently to the steaming process. We will also help you begin to refine your milk steaming techniques. This book will equip you with the knowledge of why we do what we do when preparing a milk-based beverage, as well as how to do it. It will prompt you to think critically about your techniques so that you can be your own teacher when there’s no one else around.
We know that reading and doing are two different things. If you would like some hands-on training in milk steaming and latte art, check out our class offerings by clicking the Eventbrite link under our “Learn” tab.
Tasting Notes
This coffee coming from Palestina, Colombia is a great installment of our beloved Modern American espresso. As always, our goal with Modern American is to source and roast a coffee that has a great body for espresso to where we can roast it lighter so that we can highlight the complex sweetness of the coffee. To accomplish this, we roast this coffee slowly to bring out the sweetness, but we don’t roast it too dark so that we don’t taste too much roastiness. Although we call it an espresso roast, this coffee is also perfect for any other brew method, especially a batch brewer.
Typically for Modern American we purchase a co-op or blended coffee, but this time we got a single varietal, pink bourbon. This is incredibly special and it will make this Modern American one to remember. Not only is it a great variety, but the processing method used for this coffee was very detailed and meticulous. After handpicking the cherries, the coffee is rested for 18 hours. Then it is depulped and dunked into concrete water tanks for 48 hours. Finally, the coffee is rinsed and dried.
If we haven’t said it yet, Palestina is one of our favorite places to get coffee. The region of Palestina is well known for the quality of coffee being exported. Producers from this region have won the Cup of Excellence multiple times over the years.
250g Bag
You select how often you want a delivery, we do the rest. One flat price plus shipping. We give you a new, unique single-origin coffee from our selection that’s hot off the roaster. You get it delivered straight to your door at peak roast time.
Subscribers will get to sample all of our current roasts, except for our Modern American and 431. In addition, we’ll include our limited-edition roasts in your subscription at no extra charge to you. Most of the time these never make the online store, and are only in our shop for a short period.
For freshness, we recommend getting shipments as frequently as possible. Cancel or change your subscription any time, no charge (you’ll receive instructions via email).
Lineage Academy
Series II, Part I
Coffee – it is so much more than a caffeinated beverage. It’s a connector, a conversation starter, a culture, and a community builder. We have all had a cup of coffee that we will always remember. On the flip-side, we have all had a cup or two that I’m sure we wish we could forget.
In this book, we will discuss what makes a great coffee great and a bad coffee just plain bad. We will learn about the variables and parameters that are essential to preparing great coffee. We will help you begin to develop your palate and tasting vocabulary, which will help you describe and diagnose flavor characteristics that indicate whether a brew is on or off the mark. This book will equip you with the fundamental skills to help you think critically about how you can tweak your recipes or techniques for the next brewing attempt.
Tasting Notes
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