ABOUT US AND COFFEE
COMING SOON - OUR NEW COFFEE SHOP IN NEW PORT RICHEY, FLORIDA - AT CONGRESS AND MAIN
About our Specialty Coffee Shop (Lab)
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A Small Batch Roaster for Individual Orders
Does your Coffee Bloom?
Only if it's Fresh
My name is Brett G Griest, founder of BGG Roasting. If you're interested this is a little about me, our company and coffee.
I grew up in southeast Minneapolis, Minnesota. There was once a little hole in the wall coffee and tea retailer I use to visit. It was not a "coffee house", but a retailer. This older gentleman and his wife had all kinds of coffee, shelves wall to wall with coffee and tea from around the world. Here, I first learned about Specialty Coffee. I bought my first single cup pour-over dripper. And, I also learned you could buy a $10 cup of coffee. I thought this was the coolest place.
While I do enjoy traditional coffee houses (great espresso and cappuccinos), it was Coffee Shops with roasters in the store that inspired my passion for roasting coffee. Beans roasted yesterday, Yummy. I found those fresh beans were twice as good as anything I could buy elsewhere. Likewise, I was not stuck with the flavors in a cup someone handed me. I could pick the flavors based on the origin of the bean.
Like many northerners, we tired of the cold winters and now live in the Tampa, FL area. We love it here. Not only is the weather great, but I am doing what I truly love - roasting coffee with those who I truly love, my wife and family.
UPDATE, in 2016 we are running out of space, we need to add another roaster and need more room in our shop. We are looking at expanding at our current location or possibly changing to a 6 day a week location. (Many customers are commenting they wish they could visit us during the week). So, we will see what the summer brings.
We started with a few basic rules.
Everything we do is 100% honest and ethical - no short cuts.
Our goal is also to create a culture of consistency.
All of our ingredients and supplies are high quality and organic when possible and sustainable.
We will continually attend training from professional associations and other industry experts.
And while, we do experiment and try new things, we always follow recipes and profiles for our customer's orders.
All our beans are "Specialty Coffee" meaning the beans are chosen for their quality and flavor profiles. Generally, by a particular country or region that has certain characteristics that make the flavor profiles special.
Let's talk about Our Coffee Beans.
We take pride in our selections of beans. Our Roasted Coffee is not just specialty coffee, it is exceptional specialty coffee. Beans of the best flavor produced in special microclimates. They are produced by continually making quality the highest priority.
The farmer grows the highest quality coffee possible in the perfect climate at the optimal altitude. The coffee is free of defect and picked at the peak of ripeness.
The buyer is certified by the SCAA as a certified taster and cups each bean to scores and ensure the coffee is specialty grade coffee.
Our roasting is an art that requires skill and knowledge to produce specialty level roast profiles. Our coffee is closely monitored during the roasting process to apply scientific principles of heat and coffee chemistry. Each bean is roasted to specifically ensure the highest standard of quality and produce the unique origin flavors of that specific roasted bean.
Also know that Specialty coffee, because it is high quality coffee, ensures higher profit for farmers which supports individuals, families and communities around the world.
We roast and brew in accordance with the SCAA, Specialty Coffee Association of America.
Things you should know about Brewing Coffee
1) Beans are best 24-72 hours after roasted - they need to expel gases and finish the chemical processes generated by the heat of the roasting process.
2) Nature instilled coffee beans with thousands of chemical compounds. During roasting and brewing over 700 compounds are released and form up to 400 new compounds. These new compounds are the natural flavors of the coffee.
3) How you brew the coffee can also affect the taste. Those same 400 new compounds react to the heat of hot water and release flavors. This occurs best at about 195-205 degrees. (SCAA).
4) STOP the cooking - While it is important to "cook" or brew the beans at 200 degrees, it is equally important to stop the cooking. (Why air or thermal pots are so popular)
5) The coffee to water ratio should be 1.626 grams per oz. of water. Or at least in the range of 1.5 to 1.75 grams per oz. of water. Measuring the beans using a tablespoon will work and your coffee will be good or even great. But it may not be as good as it could be if done by weight. The weight or density of beans is important because density varies by where it was grown (Altitude).
6) Water - Use filtered water, at least use a chlorine filter, but not pure water. Some minerals such as alkaline are important to the taste of coffee.