Products

431 is a slightly darker roasted coffee aimed at being an approachable drink as well as being versatile. The longer roast profile on this coffee really brings out the sweetness. The longer development on it makes it much easier to dial in on espresso or drip coffee. Designed to go exceptionally well with cream and/or sugar, it is also incredibly tasty as a black coffee. This is due to the fact that we only source and roast high scoring and high quality coffee. The sweetness and body of the coffee is maintained nicely through our roasting process. The original roast profile of this coffee was roasted to 431º because we believe this was the longest and darkest we could roast this coffee to give it a nice balanced roastiness without sacrificing all the sweetness and terroir qualities of the coffee. When sourcing coffee for our 431 profile, we look for consistency so that no matter where the coffee comes from it will taste similar to whatever coffee we roasted before. The coffee used for this 431 profile gets cycled in and out throughout the year based on what is in season.

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.

Printed on one of the nicest blanks we could find - Original Favorites Organic Cotton

100% Organic Cotton coming from Peru. Certified by OTCO

Lineage Academy 
(84 Pages)

While all of the practical knowledge of our other books is vital for you to consistently perform your job well as a barista, having a holistic and comprehensive understanding of where coffee comes from and what goes into its production is key to becoming a great barista. It’s important for both baristas and consumers alike to know the value they hold in this synergistic worldwide network built on relationships and passion for the craft and beverage. All of which begins with knowing coffee’s origins.

This book seeks to explore where coffee comes from - historically, as well as in the present day - but also where it is headed. This overview of coffee’s origins might be the beginning or the continuation of your own coffee journey, but we hope you’ll make discoveries about the places and people who produce these beans and the impact this beverage has all over the world.

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.

Lineage Academy 

Series II, Part II
(37 Pages)

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.

 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
(36 Pages)

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
(33 Pages)

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.

Lineage Academy 

Series II, Part IV
(43 Pages)

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.

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. This coffee is our terroir focused approach to quality espresso. 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.

This installment of Modern American is from our new producing friends in Kigali, Rwanda. We are excited to partner with Kalisimbi Kiwieds Coffee (KKC) with the goal to grow great relationships in the country of Rwanda. KKC has a vision to increase their efficiency and effectiveness by producing high quality coffee and making use of all its byproducts. Their mission is to increase their export to better the Rwandan economy and the livelihoods of the community. KKC started in 1995 and has two main farms. Gicumbi in the northern province and Gatsibo in the eastern province. The main harvest lasts from about March through June where coffee cherries are hand picked and processed by the team. Once processed and dried, they send all their coffee to the dry mill located in Kigali.

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-plot 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
(29 Pages)

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.

Printed on one of the nicest blanks we could find - Original Favorites Organic Cotton

100% Organic Cotton coming from Peru. Certified by OTCO