​Originating in Thailand or Australia, the bleu (blue) latte is a uniquely crafted drink that surely attracts attention. Usually served without espresso, the bleu latte is made a few different ways.  

The first recipe uses Butterfly-Pea Flower tea from Thailand.  This unique caffeine-free herbal tea has been used for centuries throughout Southeast Asia and only recently made its way to your doorstep.  The leaves are made into a powder and easily added to your latte using the same method as matcha. Similar to matcha, the Butterfly-Pea Flower comes action-packed with a lot of antioxidants. The taste will be somewhat earthy yet mostly lacking in flavor.  Adding sweetener or flavor such as lavender or mint is nice.  One interesting aspect of this herbal tea is the color changes based on the pH level.

Blue spirulina is the next way you can enjoy your blue latte. Typically served in Australia, the blue spirulina, a blue algae powder, has a distinct aroma: Seaweed.  This is expected since the blue spirulina is the cousin of the widely popular green spirulina, which has a dominant taste when added to almost anything.  This specific recipe calls for a coconut base with ginger and lemon.  I would recommend oat or almond milk as an alternative.  The flavor will be different than anything you have ever tasted, so be prepared.

The last blue latte recipe uses blue curacao syrup, bringing color to the white chocolate milk, creating a unique mix of flavors that is great for the winter and white chocolate lovers.  Traditionally, blue curacao is made from the dried peel of the Laraha citrus fruit, grown on Curacao's southern Caribbean island, and once again the same Butterfly-Pea Flower in Southeast Asia to give a more adult drink for coffee lovers. 
Yet Monin offers an alcohol-free option.  Both syrups have an orange taste because of how the syrup it's made, and just like the recipes, are caffeine-free drink to enjoy for the winter. 

​If you ever wanted an espresso shot that was bitter than your standard, then the Lungo is what you are looking for.  Also known as Cafe Alonge in France, the Lungo is a unique adaptation to an espresso shot because of how it is pulled.  Meaning long, Lungo refers to a longer pull than usual, resulting in a larger shot using a single size shot  (2 oz.) of coffee grinds.   An extended pull pushes more water through the grounds resulting in a more bitter shot because of the lengthened exposure to the shot. Remember, longer pulls result in bitter tasting espresso while under-extracted pull results in a sour-tasting shot.  This said the flavor is also lighter because there is more water added.  Some people relate this to an Americano, yet the flavor is less than an Americano, and the bitterness and strength of caffeine is more robust. 

At some coffee shops, you will notice that baristas use tampers.  Tampers are used to pack espresso grounds into the portafilter before extraction by an espresso machine. The idea is when you pack the grounds evenly every time, you can produce a quality espresso shot.  This makes it harder for the water to go through the coffee grounds, allowing for a more even extraction.  Tampers are easy to use, and when used the right way, helps produce amazing shots. There are four types of tampers: Handle, puck, dual-head, and weight-calibrated.

The handle tampers are the most common style of tamper. Think of an ink stamp that you have used before.  Nice wooden, rubber, or metal handle with a flat base allowing you to apply more pressure when tamping.  This one is great for home use.  The puck tamper looks like, you guessed it, a hockey puck, and somewhat similar to an espresso distribution tool.  This tamper is flat on the top, and you can apply pressure with the palm of your hand or twist and apply pressure downward.  The dual-head or double-sided tamper looks similar to the handle tamper, yet has a smaller and larger flat base.  This is nice if you have portafilters that are of different sizes.  The fancies of the tampers are the weight-calibrated tampers.  These tampers are specifically made to apply a consistent amount of pressure to ensure every time. Some espresso machines and grinders come with tampers, and they are useful if you are making your casual coffee cup at home.  Expect to pay above $35 for a high-level tamper, yet note that one may not be necessary in the beginning.  I suggest a handle tamper to start.

The thick golden foam that sits on top of an espresso shot after a fresh pull.  Crema is a bubbly bouquet of aroma that enhances the flavor of your espresso.  The quality of the shot is often associated with the crema.  A nice, thick, and colorful crema means the shot was pulled correctly and the beans were excellent.  If the crema is thin or dissolves quickly, then there is an issue with the quality of the shot.  Not all great espresso shots have an amazing layer of crema.   Here's why, if you have darker or lighter roasted beans, crema is harder to create because the oil levels are too high or low.  Additionally, if the beans have been sitting for a while, they will have "gassed" much longer than freshly roasted beans.  In the end, it is nice to see crema resting peacefully on your espresso, and if you don't and still enjoy the flavor of your beverage, it's not a big deal.  Remember that crema is a great indicator and not the confirmation of a great shot.

Popular in Australia and New Zealand, the Long  Black is often associated with the Americano because the ingredients are the same.  So why do they have different names? It's to indicate the order in which we put the ingredients together.  Simply put, a Long Black is a shot of espresso with water, when the water is placed inside the cup first and then the espresso is added.

There are a few key differences when making the drink this way.  The first is in the crema.  Americano's don't have much of a crema because when the espresso is placed in the cup before the water is added, the crema tends to dissolve, while a Long Black retains its crema because espresso was added later.  Then there is the flavor.  A Long Black will have more flavor since the espresso was allowed to slowly blend with the water instead of having the water poured on top of it.  For some, this doesn't seem like a major difference, yet when you try it, especially an iced Long Black vs Americano, it can be noticeable.  Next time you are at the cafe, try one and see how you like it.

If there was a Mount Rushmore of lattes, the lavender latte would be on it.  Lavender lattes are best known for those crisp spring mornings or cloudy days that call for a cozy blanket or your favorite hoodie and a Spotify playlist.   There is something about lavender's fragrance that puts us at ease and enjoying it in a drink is a plus.  There are different ways you can make a lavender latte. Some cafes only add vanilla to their latte, while others only add espresso, and there are a few that add both.  If you are really adventurous, substitute espresso for earl grey or chamomile tea.  That is a unique and enjoyable pair of flavors.  The key is the quality of the lavender.  The fresher the lavender you have the better the taste.  Organic is a huge plus.  Either way, the next time you are at your favorite cafe, if they have the lavender latte, give it a try.      

People are always looking to improve the quality of the espresso shots they pull.  Everything from adjusting the grinder to ensuring the extraction time is just right, we try to control as many of the variables as possible.  One of these techniques that is up for debate is the espresso distribution tool.  

An espresso distribution tool (EDT) evens out espresso grinds, preventing different levels of compression and reducing channeling when extracting a shot.  When you place espresso in the portafilter, espresso grinds tend to fall randomly in place.  When you tamp these grinds incorrectly channeling is more likely to occur.  Channeling is when water meanders through cracks and small gaps in your portafilter after you tamp them down causing an uneven extraction.  The EDT helps prevent that by evening out the grinds before tamping, allowing for a more consistent pull of espresso.

The debate arises when coffee lovers ask if this tool helps pull a better espresso shot.  I don't have any scientific evidence and I am sure it's out there somewhere, so if you have it please share.  My experience is that the EDT helps preserve consistency in the shots I pull, especially when I am using a new blend I haven't tasted or worked with before. 

​For beginners, this is a great tool and you should use it.  This will make it easier for you to learn while gaining skills and urge you to practice more, perfecting your craft.  The EDT isn't the magical tool to add in your toolbox to get you barista superstar status only time and experience can help you get there.  When you are ready try pulling shots without using the EDT.  The best espresso I have ever had in the world by far was in Italy, made by a barista who didn't use anything other than a tamper and since that day I have been pursuing the perfect shot ever since.  

​Matcha has emerged on the coffee scene and became a favorite choice for latte lovers.  Coming from Japan, matcha is stoneground tea leaves that come in a powdered form that you drink when you add water.  The benefits of drinking matcha this way is that you get more antioxidants than any other tea.  Matcha is a great source of caffeine and unlike coffee and other caffeine drinks, matcha contains L-theanine, which helps you maintain a prolonged calm and alert state of mind without the caffeine crash.   Matcha is known to fight cancer help with heart disease and improve brain health.  Some even claim that it helps them multitask a lot better.  

Most of us have been introduced to this health wonder when enjoying a matcha latte at our local coffee shop.  They simply replace your espresso with matcha and add the milk of your choice.  Something to remember is that when you add milk to matcha, you absorb far less of the nutrients because milk binds easily with antioxidants, thus neutralizing a lot of the benefits.  

The caffe latte is the most customizable espresso drink of all time.  They come in so many flavors and seasonal options that the choices seem endless.   Well known favorites are lavender, pumpkin spice, caramel, vanilla, and you see what I mean.   What makes a great flavored latte is the process and quality ingredients. 

Most coffee shops use commercially made syrups and powders in their lattes.  I get it, it's hard to mass-produce the same drink in multiple locations and most people care about the espresso.  Beans aside, using the right ingredients is important.  Between syrup and powders, matcha excluded, homemade organic syrups are the preferred way to add flavor to your latte.  When made this way, the flavor comes through beautifully and tends not to have a sugary or artificial taste.  Lavender and turmeric are great examples of when added correctly, they accent your latte instead of taking over with a sugary tsunami of flavor.    

The process of making a flavored latte is fairly standard.  Most cafe's place the syrup at the bottom of the cup, add warm milk and espresso, and there you go.  I prefer two alternative ways. The first is to place the flavor in the milk and warm them up together.  The advantage of this is that while the milk is warming up, the flavor is being mixed throughout the pitcher and is heating at the same time, making your milk truly flavored milk.  This isn't and economical if you have a massive line of clients, yet the flavor is amazing. 

​The other method is to mix your flavor in with the espresso shot.  This is much less popular yet I recommend you try this at least once, especially with powdered drinks if you sift the powder into smaller pieces.  Place the powder in the small espresso pitcher and pull your espresso shot.  Then whisk them together.  This does two things:  First, the sifted powder mixes well with the hot espresso because it's finer and the whisking aerates the espresso creating a more smooth and round shot with less bitterness and more of a creamy taste.   If you want your espresso to bite you, then don't use a whisk.   

Note: You should be using powder when making a matcha latte. 

Simply put, an Americano is a shot of espresso with water, hot or cold your choice.  This is traditionally served hot.  How it got its name seems to be connected to the US.  When American soldiers were in Italy during the second world war, they would order coffee and when they received espresso, it was too strong and would dilute it with water.  This "dirty water" (any diluted espresso according to Italians) became the Americano as we know it.    

The key to making an Americano is the amount of water added to your drink and how you put it together.  About 3 to 4 oz of water is added per shot.

For an iced Americano, use ice-cold water with ice before you pull and pour the shot.  Using a whisk or handheld frother will slightly cool down and smooth out the espresso, yet is not necessary.  If you like your shot to maintain its strong character, then pour it directly into the cup. 

Some will consider a long black (popular in Australia and New Zealand) the same as an Americano and others believe they are different.  We will cover that at another time. 

​The road to a perfect latte starts with milk and not the espresso.  Now before you think to yourself, I don't know what I am talking about, hear me out.   If the milk is the wrong temperature, type, made the wrong way, or comes from a bad source, it changes the quality of a latte dramatically.  When we think about espresso, it is well known that the process of preparing the shot is extremely important.  The correct grind setting, making sure it's fresh, the weight, and the extraction time are all important factors.  The one variable factor is where you get your beans from.  This is a matter of preference on the roaster and the bean.  Milk however has limited options.  

Let's talk about the 3 of the most popular options, Whole milk, Oat, and Almond.  Sorry Ripple, soy, and coconut, I'll get you next time.  Where you get your milk from determines the quality.  There is a clear difference between really good, high-quality milk and the average option.  The texture, flavor, and nutrients are all different and quality milk enhances the flavor.  Using organic milk and that is as fresh possible is important and on its own, you can taste the difference.  When the milk is heated up, each type needs to be heated to a different temperature, and if done so incorrectly, will scold or diminish the flavor of the milk. Add flavor to some bad milk and you have a latte mess.  Take these tips and the next time you are in a cafe, ask them a bit about the milk they use and which brand or farm it's from.  If you find something that you like, then you can search for more cafe's that use it. 

​Rarely on the menu, the ristretto will become more popular in the next five years as we search for ways to customize our coffee experience.  A more balanced and flavorful option, the ristretto, known as a cafe serre in French, is a shorter shot that uses about half the water that a regular espresso shot does.  Ristrettos are stronger in flavor, tend to be sweeter and have less caffeine.   These are amazing with flat white or a flavored latte. Next time you are at your favorite cafe, ask for one, and taste the difference. 

​The Latte.  A coffee shop favorite that brings so much joy from the first sip to the last drop.  Yet do you know what a latte is?  A latte means milk in Italian.  If you were in any cafe in Italy and asked for a latte, they would serve you a nice glass of warm milk, and you would be confused.  The latte as we know it in the US, milk with an espresso shot or two, is more of an American adaptation.  Italians call this a caffe latte.  Caffe meaning coffee, and latte meaning milk.  Americans assume the coffee is included because warm milk in the US is best served with cookies or honey.

​Now that we are in the middle of the iced coffee season, I felt its time to help give you a few tips on how to make your iced coffee taste better. 

First, start with placing the ice cubes inside your cup or glass using cold milk or water before adding the espresso.  Doing this for at least 30 seconds helps cool it down, preventing the ice from melting, causing your drink to be watery.  Home espresso machines can take longer from start to finish, allowing more time for your milk or water to cool down.  After you pull your espresso shot, swirling cools it down. 

Another creative way to solve this is to use a shaker.  Take the shot and pour it in the shaker with some ice, close it up and "shake shake shake" for about 10 seconds to cool the shot down enough, then add it to your iced beverage.  I have also seen others add the ice, milk (or water), and the espresso all together in the shaker.  This method is a matter of personal preference, just note that the iced drink will come out frothy.  

The Spanish word for "cut", the Cortado is one of the most exclusive espresso drinks you can order.  Why a majority of coffee shops don't have it on the menu is a mystery.  Simply put, a Cortado is an espresso that has been “cut” by an equal amount of steamed milk. It is true, that a cortado can be 1 oz of milk with a single shot of espresso, yet life is too short for a single shot of espresso.  Two ounces of espresso topped with two ounces of warm milk served in a glass or metal cup with no sugar or flavors. 

Coming to the United States from Spain, via Portugal, it arrived in San Francisco and quickly spread throughout the country.  You may have heard of its cousin, the Gibraltar, which got its name because it is served in a Gibraltar glass mug, which is 1/2 of an ounce more milk.  

The Cortado's is for those who enjoy an espresso forward taste and like to enjoy sipping on their coffee.  It's a perfect balance between espresso and milk that has a silky texture and flavorful finish. If it's not on the menu, you should be able to order one and don't expect latte art.  Next time you visit your local coffee house, ask for one and enjoy the morning differently.

Oak milk is a smooth and thicker alternative that has slowly emerged throughout American coffee houses in the past few years.  Originally made by Oatly since the '90s, oat milk was mainly found in Sweden and needed the opportunity to expand globally.  With the world drinking more coffee, the need for milk alternatives, and the acceptance of a healthier lifestyle, oat milk became a great solution.  Especially since it's free of most allergens.

What is oak milk best with?  That depends on you.  Because of its thick and smooth texture, people tend to drink oat milk with flavored espresso drinks.  The slightly sweet taste of oat milk isn't overpowering and the creaminess pairs well with chocolate, matcha, and chai.  The key is to buy brands that don't use a lot of additives or added sugar.  

How does oat milk compare to almond and soy milk?  Soy is the closest by how sweet, creamy and thick it is.  Soy milk tends to have less sugar and calories yet has much more protein than oak milk.  Almond milk carries a similar level of protein and has a nutty taste to it.   Think of proteins as a gauge on how easy it is to heat up.  Oat Milk will heat up faster than regular milk, so be careful, and let it sit for at least 30-35 seconds before pouring to allow the flavor and texture to be just right. 

Next time you are ordering your favorite espresso drink, try oat milk instead of almond or soy, I was surprised and delighted on how my mocha tasted.

Covid-19 changed everything.  How we work, travel, socialize, and go about our lives.  As we move forward, we will encounter a new world that will be different than what we are accustomed to for some time. Going to a café, enjoying your favorite espresso drink and relaxing for hours isn’t an option for a lot of businesses right now, and possibly for some time.  Coffee shops, big and small, are suffering and have adapted how they serve their customer. This includes closing locations that won’t help their business weather the storm.  

Starbucks announced that they are closing almost 400 stores and focusing more on drive-up and take away locations.  Where are some of these locations you might ask? Think about malls.  It is estimated that around 25,000 shops inside malls could close around the United States because their business can’t survive being closed this long.  When malls open up, which may be next week or next month depending on where you live, the traffic will be drastically reduced.  Coffee shops have to adjust to consumer behavior and offer pick up and take away.  Don’t think this is all doom and gloom.  Starbucks does plan on opening up more than 200 locations that offer, you guessed it, pick up, and to go.

All that said, the cafés of the future, at least for the next few years, will surely resemble those in Japan, Korea, and Italy.  Café’s that are small with limited indoor and outdoor seating and a majority of their business comes from orders that are picked up and taken away.  You will also see an expansion of coffee shops offering their beans to take home.  I will miss going to those large coffee shops, watching people for hours, or enjoying my favorite book.  I am confident that we will return to those days in the US soon, but for now, I live off of the photos and stories my friends around the world who are living their lives, while here in the US we still need time to figure it out and get it right. 

Summer is hot and who wouldn’t love a nice dessert to enjoy in the afternoon? Hello affogato.  Italian for “drowned”, affogato is a coffee style dessert normally served with a delicious scoop of vanilla bean gelato (ice cream is acceptable) and a shot of flavorful espresso.  Talk about bittersweet.  Widely available in European cafés and restaurants, you may have too search for this dessert on the menu or ask for it.  It may sound strange at first, then you taste it and your start to wonder why you never tried this before. 

Think about the best cup of coffee you have ever had? Mine was in Italy, and the reason I started my coffee shop and this blog. Shortly after arriving in Venice, I entered a café, ordered my drink, and my opinion of coffee changed forever. A significant reason why this particular cup of coffee left a lasting impression is because of its finish. 

Just like wine, coffee can have a bouquet of flavors that are appreciated with every sip, and how that cup of coffee finishes can leave lasting impressions. When I refer to finish, I am referring to coffee’s texture and body. Is the body of the coffee smooth and silky? Does the flavor you taste rest on your tongue for a long time? How does it change when you add milk? When you are drinking coffee, I believe the cup’s finish and how well it carries that blend’s flavor will significantly influence your opinion of that blend. 

Next time you drink a cup of coffee, slow things down and think about how this cup changes over time, and remember how this cup finishes can help you pick the right beans to purchase.

Summer is here and most of us are feeling it.  Hot weather accompanied by humidity can make it difficult for coffee lovers to enjoy their favorite beverage during the summer seasons.  One alternative is cold coffee.  Some true coffee enthusiast could never go down this road, and I argue they haven’t spent much time in Atlanta, Chicago or Phoenix in the middle of the summer.  People who prefer their coffee in the summer over ice can rest easy because it is perfectly acceptable to enjoy the iced beverage.  This also presents a new question: iced or cold brew?
 
For those unfamiliar that there is a difference between the two, think of cold brew as the new café on the scene.  Many of us when we were younger knew about iced coffee.  Gloria Jeans (yeah that far back), and smaller coffee shops would just pour ice over your beverage, and you could only find cold brew in trendy restaurants and café’s for the summer or during warm weather.  Now major companies such as La Columbe and Starbucks, offer these year-round and in bodegas and grocery stores and there are now plenty of recipes for you to try at home. 

What’s the difference between cold brew and iced coffee?  They are almost the same, just how they are made is different.  Iced coffee, if made right, isn’t just espresso or coffee over ice and more of a carefully constructed blend of coffee and milk or water over the right temperature. This prevents the drink to become watery.  Cold brew is a longer process.  Typically taking between 12-24 hours, cold brew needs time to express the unique flavors present in the blend.  In the end you can taste the flavor of the coffee really well and the caffeine content is higher removing a lot of the bitter qualities you taste when served warm. Next time its warm out and you want to have some coffee, try an iced beverage and let us know what you think.  You may be surprised.

 If your espresso feels like they have running shoes on, then we have to make some adjustments.  It can surely be frustrating trying to figure where to start.  The first thing you want to consider is the machine you are using.  If you have something that is steam powered, it will be more difficult to get a lot of crema because of the water temperature.  If your machine is a manual lever, the speed may not be consistent, so pay attention to that.  Now that we got that out of the way, there are 4 things you should look when your espresso shots are running marathons: The grind, the tamping pressure, the amount of coffee and is your machine clean.

The Grind. Each espresso machine is unique.  As you use yours more, you begin to understand which grind setting you need to use to get the right extraction.  If your shot is pulling to fast, that means that your grind is too coarse, and the water doesn’t have enough time to extract goodness of the beans.  Thus look at using a finer grind (refer to your grinder) and then pull another shot and adjust until the flow is much more smooth.

Tamping? When tamping down your espresso shot, the general rule is to apply 30 lbs of pressure to the grinds in the porta-filter (this is that nice silver thing where the grinds go).  Let’s be honest, who knows what exactly 30 lbs is?  You are going to have to feel around a bit to see what that feels like, and this specifically is practice, practice and you know what else, practice.  My issue when I started out tamping was that I was tamping to hard, thus a slower pouring shot.  Here are a few things to help you out.  First take tamping arm and make it approx. 90 degrees, rest the porta-filter on the counter and press down.  Some also have tried tamping lightly, about 5 lbs, to make things event and then another tamp of about 27-30 lbs.  This should help.  All else fails, you can buy a calibrated coffee tamper. 

How much coffee is in there?  The amount of espresso grinds you put in will change how the shot pours.  Too little and it’s off to the races, too much and paint may dry faster.  General rule is 14-18 grams depending on the grind and the coffee.  Now don’t go running off to get a scale just yet.  Your porta filter should be filled to at least a little more than ½ of the capacity tamped to start. Then add or remove the amount of grinds as you figure out what is the right amount. 

Is your machine clean?  One of the basic things to always check is to see if your machine is clean.  A dirty machine can chance how much or how consistent the water pressure is along with many other issues.  Check your manufacture’s instructions on how to and how often should you clean your machine.

In the past, most coffee drinkers bought their coffee in big tin cans or bags and brewed them using that iconic Mr. Coffee coffee maker (try saying that five times fast).  It was a big thing that your coffee maker had a timer on it.  Just leave the beans or grinds in the coffee maker overnight (I know, I know) and voila, when you wake up in the morning, the smell of coffee would fill your home.  People would store their coffee in the cupboard, on the counter or the freezer to keep their coffee “fresh”.  The idea is that coffee stored in the freezer would be preserve the coffee’s flavor.  Fast forward to today and if you mention the freezer, you can seem out of touch or not even care about how your coffee tastes.  Somehow this way of storing coffee is accepted by some and a cardinal sin by others.  Let’s take a look at what happens when you store coffee and why others still swear by it. 

Supermarket coffee, you will notice, has a best before date instead of the roasting date.  This is because that coffee may be months old.  Large coffee roasting companies do need to roast way ahead of time in order to keep up with demand globally.  To preserve their coffee for consumers, it’s likely that they are freezing it to preserve it.  Just remember a fair amount of coffee that is sold in the supermarket isn’t specialty coffee. 


What happens when coffee comes in contact with moisture or precipitation, the cell structure (bring out your science book for just a little bit) of the bean starts changing and thus the flavor does too.  There isn’t much moisture in the freezer you say? That is right, however putting them in the for a lengthy period of time (say more than a month) just like other food can damage the beans.  Additionally, defrosting beans is the challenging part.  If defrosted and brewed correctly, then you are pretty good to go and won’t lose much flavor in your coffee.  The other important thing to remember that coffee is fantastic for absorbing odor.  If you have something with a strong odor in your freezer, expect your coffee to absorb it and you are likely to have some surprising new flavor notes when you taste it.  I for one am not a fan of catfish coffee.  Yes, take a moment and then let that thought go. 

In the end, if you are looking at enjoying your coffee at its “peak brewing time” then freezing your coffee shouldn’t be an option for you.  Store beans in an airtight container, with no light or moisture.  If that peak time isn’t important to you, then you can surely store your coffee in a nice container in the freezer for 1.5 months.   I would highly encourage you to try testing frozen and non-frozen beans yourself.  Put some beans in the freezer for 2 weeks, and then brew them side by side with some fresh roasted beans.  You might be surprised with what you discover. 

When someone is talking about acidity in coffee, they are referring to the range of flavors the coffee offers and not pH levels. Acidity consists of citric, malic, or tartaric acids the bean expresses when you brew it. The quality of acidity shows up in the flavors you taste. Lighter or Single-origin roasts are more likely to express smoother flavors, while darker roasts are more robust and often mentioned as brighter. 

How coffee is roasted can change the perception of that bean’s acidity. Darker roasts can show caramelized sugars, as lighter roasts show more fruity or juicy flavors. 

If you want to see the difference in acidity (pH-wise), try putting a cup of soda, orange juice, wine, and water next to each other. This will make it easy to tell how coffee’s pH level of acid is lower than most beverages you consume daily.  

 Your beloved coffee wants to taste its best.  Open the bag and smell the aroma of coffee is like no other, yet your coffee has an enemy.  This enemy takes the freshness out of your delightful treat and the flavors start tasting flat and unrecognizable.  So lets talk about the 5 different things that reduce the freshness of your coffee: Air, moisture, heat, light and grinding (yes grinding.  Give us some latitude here and hear us out).

To preserve the flavor of your freshly roasted beans store them in an air tight, opaque container at room temperature. Be careful and avoid your beans being close to appliances that may heat up your beans or storage containers that that allow a lot of light.  Like wine, coffee likes a cool place where the temperature is consistent and not humid.  Avoid clear canisters that make your coffee look great and will compromise the flavor and make sure the canister is air tight.  Grind when you plan on using the beans and grind only what you plan on using.  As soon as the beans are ground, they start loosing their flavor immediately and you will taste the difference within hours if not sooner.