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Coffee F.A.Q.'s
Q: What is Triple Certified Organic Coffee?
A: Triple certified coffee comes from farms that hold each of the following certifications:
- QAI Certified Organic Coffee - Coffee farms that hold Quality Assurance International's (QAI) organic certification.
- Certified Fair Trade Coffee - Farms where fair wages are paid to the farmers producing the green coffee.
- Certified Smithsonian Shade Grown Coffee - Farms that certify and support the native birds, forests, and vegetation of the region.
- Q: How should I store my coffee?
A: In a cool dry place rather than the freezer or refrigerator. There is water vapor in the atmosphere surrounding your beans. If you put your coffee beans in the freezer, the water vapor crystallizes and expands, shattering the beans cellular structure and increasing oxidization. The refrigerator is cold enough to inhibit oxidization but the odorous environment of most refrigerators will contaminate coffee. If coffee is to be stored beyond 3 weeks the freezer is preferable.
Q: Should I grind my own beans?
A: Yes. Freshness is everything, and pre-ground coffee stales much more quickly than whole bean coffee.
Q: What is the difference between “SWISS WATER® Process” decaffeination and other decaffeination methods?
A: Most decaf coffees are decaffeinated using a chemical process. Those chemicals then go into your body when you drink the coffee. Water process decaffeination uses only natural water pressure to remove caffeine from coffee.
Q: How much coffee should I use per cup?
A: We recommend using two (2) level measuring tablespoons of coffee per five (5) ounces of hot water. Using this coffee to water ratio brews a full strength cup, to which you can add hot water if the taste is too strong. Remember, you can always make coffee weaker by adding hot water to your cup, but you can’t make it any stronger once its brewed.
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