We’ve put together a handy little guide to selecting coffees based off of the dominating flavor profile. We’ve categorized our coffees by Bright & Fruity, Robust & Smoky, Chocolaty & Nutty, and Sweet & Balanced. Check it out and explore some new coffees!
New Products, Guides and Industry News
Heading to the beach for camping and surfing? Maybe suffering through pitiful coffee at the office? Or perhaps you just like hand-operated tools that don’t require electricity. We’ve got the tools for you to make great espresso or coffee wherever you go.
So much of the coffee on the market these days is really a commodity product that has been standardized to provide consistency. Generally, this means the coffee isn’t too terribly bad nor too terribly great. It’s a generic, non-offensive caffeine delivery mechanism.
An origin trip changes all that. It brings you, the roaster, face to face with the person that is growing and processing your coffee beans. It means you and farmer have talked shop over a cup of coffee, toured the processing mill that he set up himself, and met the family he’s feeding with the profits. It’s the antithesis of generic, commodity coffee.
A few months ago I toured five small farms in the Tarrazu region of Costa Rica, driving for hours over the steep hillsides that are covered in lush, deep green vegetation. The tropical sun is very intense at the high altitude, but the temperature when I was there was only around 75 degrees, and the constant breeze made it very comfortable. The city of San Jose is nestled in a valley that is surrounded by extremely steep hills, which are continually buffeted by clouds rolling in from the Pacific Ocean before dissipating over the tops of the hills. It reminded me of San Francisco and the surrounding hills on the peninsula. There’s a mystical quality to the fog breaking up just above the tree branches.
Tarrazu’s unique topography and proximity to the Atlantic and Pacific oceans brings microclimates of surprising variety, producing fantastic, rare coffees. The rich volcanic soil, high altitude, and dry summers produce a coffee that is sought internationally for its clean profile and bright acidity. However, great Costa Rican coffee must be cultivated with great care to bring out the best flavors. It takes a lot of work and foresight to steward the coffee from sapling to export.
Why not 10% off everything for Father’s Day? That means the Silvia is $584 with free shipping. “Fathersday10″ at checkout…
The small print: this coupon is valid for orders placed between today and June 13th. It cannot be applied to prior orders or backorders and may not be combined with other offers.
I just got back from Pigeon Toe Ceramics, the local Portland hive of ceramic artisans (Lisa and Lola, represent) that we’ve commissioned for the first Clive Coffee mug. These mugs are a subtle juxtaposition of modern and rustic, clean yet memorable, Amsterdam meets Portland, 1920′s brought to 2010. We put a lot of thought into the curve of the handle, the weight of the edge, and the texture of the glaze. We’ll have coffee mugs and macchiato cups. Here’s a sneak peak. Should be ready for shipment next week.
And in other news, here’s the salvage walnut wood we’ve found for our upcoming showroom in SE Portland. More info to come, obviously. Until then, Happy Friday!
We’re getting ready to pick a winner for our FAQ contest, but there’s still time to enter. Just submit a question and you’ll get a chance to win a 33 oz Stainless Steel French Press made by Frieling and a 12 oz bag of our coffee beans. The contest ends on April 30th, so enter now!
I just returned from the annual coffee convention sponsored by the Specialty Coffee Association of America (SCAA). There was a lot to see, including the US Barista Championship and some amazing new commercial espresso machines from Slayer and La Marzocco. The 2009 World Barista Champion, Gwilym Davis, made me a perfect machiatto with Square Mile Coffee. It was amazing. Here are some highlights that relate to the home brewing enthusiast:
I met Gerard-Clement Smit, the inventor of the Technivorm. He’s elegant and funny, and obviously pleased to see his creation receive so much praise here in the US. He invited me to take a tour of the Technivorm factory, which I hope to do soon. A little later, I talked to another roaster from Portland who told me that he bought a Technivorm brewer from Europe in 1983. It’s still going strong. Further proof that these things are built to last. Smit’s design has barely changed from the original 1964 design, with the exception of thermal carafes introduced a few years ago. Why mess with something that is proven to last? With how much specialty coffee has changed in the last few years (even the last two to three years), it’s remarkable that this machine is still one of only two coffee makers that brews according to standards set out by the SCAA.
Double Technivorm should be here this fall! This unit, the Technivorm Moccamaster CDT-20, is basically two Technivorm CDT units put together.The European unit runs on 220, so both can brew simultaneously. The US unit will run on 110, so the units brew back to back. This coffee maker will be ideal for small offices looking for high quality coffee without a bulky commercial machine. More info to follow.
When we first heard about the Mypressi Twist , we were honestly a bit skeptical. How could you possibly make good espresso with a handheld device? After it was named best product of 2009 by the Specialty Coffee Association of America, we decided to give it a shot (no pun intended), and we were definitely impressed.
The Mypressi Twist uses a N20 canister to pressurize the portafilter to the recommended 9 bars of pressure. It doesn’t require a pump or electricity, just hot water, freshly ground espresso, and the canisters. To use it, just load the portafilter basket, screw the chamber together, and pour hot water into the top chamber. Put one of the included N20 canisters in the handle and pull the trigger.
If you’re the sort of person who likes to camp out but doesn’t want to live without your morning shot, the Mypressi is the perfect device for you! Check out Mypressi’s demonstration video on YouTube.
Have you ever had a cup of coffee that tasted weak and sour? How about overly strong and sharp? Those unappealing flavors are a result of either under-extracting or over-extracting coffee grounds during the brewing process.
When you brew coffee, you are extracting the soluble solids from the coffee grounds. According to the Specialty Coffee Association of America’s Gold Cup Standards, to get a good cup of coffee you should extract about 20% of the soluble solids.
There are a number of different variables that can cause your coffee to under or over-extract. The most common variable is an improper grind setting. When you grind coffee beans, you’re exposing surface area from which to extract soluble solids. If your grind is too coarse, there isn’t enough surface area exposed, so your coffee will come out weak. If your grind is too fine, too much area is exposed, so your coffee will come out sharp and bitter.
Just integrated – Amazon.com Checkout! You can use your existing Amazon.com account to manage payment and shipping addresses on CliveCoffee.com. We also support Amazon PayPhrase which allows you to checkout by entering your unique, two-word phrase and 4 digit pin. This means you can finish your order checkout in like 15 seconds. You can manage multiple ship-to addresses and credit cards with your Amazon.com account, then use them whenever you buy from us.
Who says the little guy and the giant can’t play nice together?