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Coffee & Tea

Making coffee you love starts with great beans—read up on the latest coffee news and more.
  • Plenty to Boast About!

    We've got plenty to boast about today! New to our roaster lineup is Boast Coffee Co., straight from San José CA! Boast offers a small but sweet line of single origins alongside a easy drinking blend. Let's dig in to their lineup!

    Level Up

    Level up is an easy to drink blend that highlights some of the key characteristics of Boast's roasting style. This blend features a light roastiness that evokes earthier tones that its chocolatey notes enhance. Also present is a sweeter cherry note that ties this coffee's flavor profile together into an approachable package. This one is a great option for drip brewing and worth a try as an espresso!

    Peru Puno Medium

    Peru Puno is the first of Boast's single origins that we'll be taking a look at. This roast is rich and sweet. We described it as a German chocolate cake in coffee form, and this really comes through in a pourover. A delicious choice for those who really love deeper, fuller cups of coffee.

    Guatemala Cimarron Medium

    This roast's nuttier notes really come through in a sweet and satisfying way. The first of Boast's 1-2 punch of Guatemalan roasts, this is the darker version. We love the way this roast's almond notes creates a sort of cookie taste. It makes for a really drinkable and delicious cup of coffee that is great for a morning brew or an afternoon pick-me-up.

    Guatemala Cimarron Light

    The lighter side of the coffee above. This roast retains the flavor notes but exchanges the richer baked good flavor for some more bright. This bright bit of acidity may not appeal to every coffee drinker, but trying both roasts offers a unique study in how roast profiles differ. For those who prefer less heavy roasts, this may be the best recommendation of the bunch!

    Check out our full offering of Boast roasts, we're sure you'll find some coffee you'll love!

     

  • Introducing: TOCA Coffee

    TOCA Coffee is a brand new roaster to SCG coming all the way from New Jersey! This roaster is available in coffee shops across that state and in New York, and has an excellent reputation for quality. TOCA is a family business, with a deep dedication to providing high quality coffee. Obvious as that may sound, this roaster's commitment to quality is notable in the ways it informs the roasting process, and it shows in the roasts! TOCA's blends offer a balance and drinkability that doesn't sacrifice interesting notes. This is an exciting prospect for any coffee drinker that is interested in exploring a wider range of roasts but doesn't like more challenging, intense coffees. On the flipside, TOCA's single origins maintain the sense of adventure you'd expect from that style of roast.

    Maya Blue

    This blend of Latin American beans tastes darker than you'd expect from a medium roast. The result is coffee that is approachable for fans of lighter coffee that maintains a smokier flavor. We're impressed by this blend in a drip/filter brew.

    Halcyon Days

    This blend offers a brighter take on blends than what you might be used to. Full of brighter citrus and sweet notes, Halcyon Days also brings a smooth body with just enough acidity. Perfect for a range of brew methods, this blend of Ethiopian and Sumatran beans is a great place to start for fans of lighter roasts.

    Amasia Espresso

    No roaster's catalog is complete without a delicious espresso blend! Amasia is so named in reference to colliding tectonic plates bringing the Americas and Asia together in the distant future. This inspiration comes from the blend's mix of Sumatran, Guatemalan, and Brazilian beans. The result is a sweet, syrupy set of notes with smokey undertones, perfect for espresso!

     

    We hope TOCA's roasts tickle your tastebuds for years to come. Check out their full catalog here!

     

  • New Product: Jura Z8

    Last week we took a look at the Jura D6, but that's not the only new Jura machine! The Z8 is a high end machine with an extensive featureset that justifies its high price point. So what sets this machine apart from its sibling machines?

    Connectivity and Performance

    The Z8 takes the stellar performance of Jura's existing machines and adds in a whole lot of connectivity and ease of use features.

    The most noticeable addition is the 4.3 inch touchscreen. This display is clear and concise, and reminds us of a high quality mobile device. The interface is extremely clear and easy to use, giving you a huge degree of control over your drinks.

    This machine also features smart visual touches like a blue-lit water tank, smart tracked filtration, and one-touch options for your favorite drinks. On the whole the Z8 offers 21 drink recipes, most of them with a high degree of customization.

    The Z8 also connects to Jura's J.O.E. mobile app, giving you control of this machine via bluetooth.

    None of this would matter if the machine didn't perform, but thankfully, the Z8 does. Using Jura's P.E.P. brewing process, this machines brews hot, well extracted espresso. The Z8 also steams impressive milk using the included cappuccinotore.

    Overall, this is a strong machine operating at the top end of the superautomatic price range. Check out the Z8 on Seattle Coffee Gear right here!

  • Water Temperature and Why It Matters

    It's a common refrain: The perfect water temperature for brewing coffee is 195-205 degrees Fahrenheit. But why is this? In most brewing guides it will explain that this is the ideal temperature for "proper extraction," but what IS extraction? What are we even talking about!? Read on to learn more about water temps and coffee extraction!

    close-up photography of bottle

    What's Extraction?

    So what do we mean when we say extraction? Extractions is simply the act of dissolving the solubles from the coffee grounds and bonding them with the water. One way to conceptualize this is to imagine water saturating your grounds during brewing, and that water pulling the good parts out of the grounds as it passes through them. The filter then stops the leftover gritty, grimy bits of the coffee. The stuff that ends up in your cup is water bonded with the flavorful, caffeinated parts of the coffee.

    But what does temperature really have to do with this?

    Coffee extraction, or brewing, is a chemical process. Things like grind fineness, amount, and water temp matter because chemistry happens in the brewer as you brew! On a simple level, things like grind fineness can make it easier for the water molecules to bond with the coffee grounds. Temperature plays into this as well! In truth, you can actually brew coffee with water of any temperature, the problem is control. Cold water extracts very slowly, which is why cold brew can take many hours to properly, well, brew. On the flip-side, near boiling water extracts coffee VERY quickly. Since varying flow rate is even more challenging than controlling temperature, and since temperature is constant, it's the variable that is easiest to control.

    For all of these reasons, we've determined a 195-205 degree Fahrenheit range as being the best for coffee. The remaining question, of course, is where exactly should you set your kettle? 204? 196? This is going to come down to the roast and brew method more than anything. Some brew methods, like AeroPress, work even better below 195, but for simplicity's sake we'll stick to the 195-205 range. In general, presses work best lower in the range, as the pressure of the press aids in extraction. On the opposite side is pourover, which is usually better brewed around or above 200 degrees Fahrenheit. That said, all of this really comes down to the taste of the roast.

    More bitter roasts tend to want cooler water, closer to 195. On the other hand, if your coffee turns out sour, try brewing a little hotter to aid in proper extraction.

    Either way, there's plenty of room for experimentation! The most important thing is using an adjustable kettle like the Fellow Stagg or the Bonavita Variable kettle. Armed with these tools and the knowledge above, you'll be ready to really experiment with water temp!

     

  • Introducing the All New Miele CM5300!

    Miele has brought quality coffee to kitchens around the world for a while now. The CM6 series offers powerful programmability, great performance, and ease of use. Joining the 6 series is the all new CM 5300!

    New Footprint, New Price

    The CM5300 is, at its core, the same quality brewer as the 6 series' offerings. It still provides delicious espresso and milk drinks, features easy cleaning, and offers powerful programming options. It also clocks in at a lower price, with some upgrades in other areas.

    While the CM5300 lacks a hot water spout, this has allowed for a slimmer footprint. This is a great help for smaller kitchens, where space is often a serious consideration when considering a machine purchase. this slimmer case also comes in slick new colors, without sacrificing the cup warmer or other capabilities.

    Exquisite Programming

    One of the things that this machine can't be praised enough more is programming options. While it's standard to see things like a serving doubler, volume control, and other bells and whistles on high dollar machines, the CM5300 offers these features for less. The double serving option is great for making two lattes or espressos, but can also be used for larger containers like travel mugs. These sorts of options being offered at this lower price point are very exciting!

    It helps that all of this is backed by a longstanding tradition of performance in the CM6 series too. Programmability is great, but if the milk or coffee quality isn't there then it's hard to justify the price of one of these machines. The CM5300 offers that same taste and texture produced by the CM6, just with the changes mentioned above.

    We're sure you'll be just as excited about this machine as we are once you see (and taste) what it has to offer, so check out the Miele CM5300 here now!

  • Roast of the Month: Tony's Ethiopia Deri Kochoha

    It's time once again for Roast of the Month! This month we're featuring an incredibly delicious Ethiopia from Tony's Coffee. Tony's offers consistently good coffee, so we've been excited to see how they handle this roast!

    This natural Ethiopia comes from the Deri Kochoha processing station. Roasts from this station were really exciting last year, so we're happy to see Tony's deliver a delicious finish to these beans!

    The Deri Kochoha processing station processes coffee from approximately 600 farmers. This diversity in producers really affects the beans that leave the station. It means that from year to year, this processor develops wildly different exports. The coffee is dried on raised tables in a natural process, leading to the intense berry notes in this roast.

    Rich, Sweet, Smooth

    And intense they are! The flavors on display here are strawberry, cocoa, and peach. We think Tony's nailed these notes, with the strawberry really taking the lead. If you're familiar with naturals, you'll be familiar with the strongest flavors here. Like the all of the best naturals, this Tony's opens up into rich chocolatey notes that fold into the strawberry flavors wonderfully. What really sets this coffee apart is how it finished. A soft stonefruit note finishes the flavor palate, leaving you with a pleasant, fruity, but mild aftertaste. It's a great invitation to take another sip!

    This is a delicious roast for pourover brew methods, which bring out the brighter, berry notes deliciously. After you get the full range of flavors out of the pourover, this is a roast that some will love as an espresso. It's tricky to dial in single origins, even more so when you're working with a natural that has stronger flavors. That said, the results can be phenomenal!

    However you decide to brew Ethiopia Deri Kochoha, we're sure you'll love this excellent roast from Tony's. Grab a bag right here today!

  • To Heat Or Not To Heat?

    One complaint we often see is that brewers don't keep coffee hot long enough. This, or that they don't brew at a high enough temperature. While we'd never tell someone how to enjoy their coffee, we thought we might share some insight on what's up with all this temperature talk!

    white ceramic cup filled with black liquid on top of saucerBrew Temp

    Generally, it's agreed that coffee is best brewed at 198-202 degrees Fahrenheit. The reason for this is chemical. It's a complicated topic, but suffice to to say that we can scientifically guarantee that this temperature range produces the best coffee when brewing drip. For some coffee drinkers, that's just not hot enough! We can respect a want for a hotter brew, but the fact of the matter is that high quality drip brewers stick to this temperature range. Cheap brewers often start at lower temps and then shoot up to temps above this range, scorching the coffee. A high quality drip brewer will maintain the ideal temperature the whole way through.

    So what's the answer if you want hotter coffee? Really, it's to drink lighter roasts! Darker roasts extract at lower temps, so your cup will get very bitter if brewed too hot. Lighter roasts may lose some complexity at higher temps, but you can enjoy them hotter with less bitterness.

    Warming Plat Woes

    The other component of this equation is keeping the coffee hot in the pot. First of all, by warming the pot with some hot water before you brew, the coffee will keep its temp as it hits the carafe. This is a huge help, because a room temp put will suck some of that heat as the coffee brews! The other element is carafe type and heating plate. Sometimes we get complaints that high end brewers don't have plates that stay on all day. This is a feature, not a bug! By sitting in a glass carafe on a heating plate, coffee tends to scorch and burn over time, leading to an awful taste. If you plan to drink a pot more than two hours later (the shutoff time for most heating plates) we recommend brewing a fresh one then!

    Another option for maintaining heat is to switch to a stainless steel carafe. If pre-warmed, a well insulated stainless carafe can keep coffee hot for hours. This works especially well if your palate doesn't notice the metallic taste!

    Of course, all of this changes when you introduce pressure to create espresso!

  • Introducing Quills Coffee Roasting

    Here at Seattle Coffee Gear we offer a wide range of roasters. From established, recognizable standbys to up and coming outfits, we love to support our roasting partners. It's not every day that we add a new roaster to our lineup, so we always like a take a moment to recognize when we do! With that, we're excited to offer Quills Coffee!

    Community, Family, Quality

    Quills Coffee was started in 2007 by Nathan Quillo. Quillo's passion for coffee led him along the tried and tested path of enthusiast, to barista, to roaster. With his brother's help, they built and opened their first shop, in the Germantown neighborhood of Louisville, Kentucky. Since then Quills has worked to build a strong, passionate community around their coffee. It's clear in their messaging that fostering the larger coffee community is a key component of their past, present, and future.

    But what about the coffee? We're happy to say, it's great. Quills' signature blend, Southern Gothic, acts as a great introduction to their catalogue. Featuring classic coffee flavors with impeccable balance, this is a great introduction to Quills and craft coffee in general. If you're more of an espresso drinker, Blacksmith's got you covered. This syrupy, sweet, and rich blend is the perfect pair with a new espresso machine, or if you're just looking for that classic espresso taste.

    Beyond the blends, Quills' single origin offering shows that they're not happy with just being "classic." Their tangy, dynamic Colombian shows off their adventurous side. Meanwhile, their Peru is a delicious, sweeter single origin that performs admirably via a number of brew methods.

    The main through-lines in all of these roasts are quality and balance. Quills pride themselves on offering a delicious, well balanced cup of coffee, and we think they nail it. Check out everything Quills at SCG here, and pick up a bag today!

  • Piecewise Coffee Co. - Building a Drink Menu

    If you haven't been keeping up with our friends at Piecewise Coffee Co. be sure to check out their Bio and Selecting Equipment posts! Today we asked Stanton and Lindsey a little bit about how to build a drink menu for a coffee shop!

    First off, from a “chicken or the egg” perspective, did you decide on a general menu before selecting equipment? Or did you decide on what equipment to purchase and then build your menu around that gear?

    The answer I wish we could give was to knock out the menu first, but it was too tempting not to get caught up reading equipment descriptions and watching product reviews. Choosing the equipment was exciting, while locking in a menu was more-so work. However, we learned it is very difficult to build a shop without first thinking about the menu. Without it you can find yourself fighting to make the layout functional. We were fortunate to stumble upon a podcast by the SCA (Specialty Coffee Association) covering café startups and it helped give us a big picture focus on how equipment and menu influence each other.

    Our menu doesn’t incorporate much onsite food preparation and a big reason was an attempt to make the startup cost more manageable. Eliminating equipment needs is an obvious answer to keeping cost low, but far costlier was the additional need for architectural designs and engineered systems. Take for example biscuits, we wanted to offer some as a secondary option to our other breakfast items and we started pricing out small ovens. Well the oven led to a ventilation hood which led to additional building penetrations for air flow which all lead to an increase in the size of the HVAC units. Our commitment level to that menu item changed quickly with those additional costs. Learning about things like insurance cost increases for using an onsite grease fryer or the sizing and placement of grease traps were part of the learning process for us. 

    It’s inevitable that menu and equipment decisions will impact each other but starting with the menu first can help keep changes to a minimum. 

    What kind of market research did you do for your area to make decisions about what kind of drinks to carry?

    We visited a lot of local restaurants and coffee shops. We felt like anything within an hour’s drive was fair game for learning what products were already successful in our market. Asking waiters or baristas what the more popular products were was very helpful as was just asking for favorites from family, friends, coworkers or anyone who was interested in what we were doing with the shop. Learning their favorites made it more personal while still reaching out to our customer base. Our goal with this research was to help develop a perspective outside of our own for the drinks people want to see in any coffee shop. Generally, people were very open to share what they liked and didn’t, which was encouraging. 

    How much did your vision for a coffee focused shop affect menu choice? The assumption would be a lot, but I’d like to get at the “coffee identity” factor and how it relates to your menu.

    With our goal to offer high quality in every drink, the shop’s menu won’t be overly extensive. We didn’t want to spread ourselves to thin starting off with a lot of options. Something about tons of choices, just didn’t seem like, “us,” right now.  We aren’t minimalists in nature, but we do love to cut waste enough to truly enjoy what is in front of us. We live our lives that way and believe the same for our coffee shop and its offerings. With that in mind, we’ll offer the best of the basics, focusing on amazing taste every single time.

    Do you think about food pairings when building the menu? Or was the thought to offer standby food options but build the drink menu independent of that?

    For us, the food and drink menu were built independent of each other. We knew the size of our shop limited space for food preparation so we built the drink menu and then developed relationships with high quality food establishments to help on the food side. Pairing between the two comes into play, but it is a little further down on the decision tree for us than may be at some other shops.

    How much does ingredient/coffee sourcing play into the development of your menu??

    Sourcing hasn’t impacted the menu development as of yet! We are working with local stores, which has made most of our development more convenient.

    How do you offset the desire to do something different with the need to offer a standard set of coffee drinks?

    It’s definitely a balance act between the vision for the shop and maintaining the shop’s economics. Our vision was so intertwined with serving the community that we started from the desire to know how best to serve the customers already surrounding us. This meant providing the standard coffee offerings based off the market research mentioned earlier. We then looked at how we could advance specialty coffee in the shop. We settled on some highlights with the pour over selection and building in coffee education events. Knowing every customer won’t want to know the growing region of a bean or the solid particle distribution in their espresso shot keeps us grounded to high standards on the more traditional drinks while focusing on stellar service. We believe quality speaks for itself in any form.

    Are you working with a specific roaster or seeking a wider range of roasts?

    The bulk of our coffee offerings will come from a single roaster who is local to our city. This is in large parts to the quality and diversity of the beans they offer. 

    How did you settle on your roaster?

    This was a big decision for us and a little intimidating at first. We started with several cold calls and email inquiries to regional and local roasters. Most were happy to answer questions we had and share about their range of products. Often they would send samples, and several allowed us to visit their roasteries. While the roaster’s bean quality was high on the list in making this choice, number one was having a relationship with the roasting company and knowing we could develop a good working relationship. You place a lot of trust into your roaster and knowing the people helped us feel settled in our choice. We are fortunate to have a great relationship with our roaster. 

    Are you looking to expand the menu in the future or specialize strongly in what you already have planned?

    While we are open to making menu changes to meet our customer’s needs well, the plan is to stay within our current style of offerings or at least stay very near them.

    How did you decide what you want to carry beyond coffee?

    Great question! We’re still working on that lol. A great part about opening the shop is knowing that every decision doesn’t have to be made before opening. This is one of those items for us that is still developing. We knew we wanted the food selection to be classic foods with a gourmet bent that would elevate the shop’s experience, almost without noticing. We believe we’ve done that with the partnership we have. The rest of what we’ll offer is still in process!

    How do you decide what to offer in terms of dairy and alternative milks?

    We wanted some variety in the alternative milk options but stayed close to the types commonly found in most shops (soy, almond, etc.). We’re big fans of the current oak milk products due to the great taste and ability to steam them like milk.

    One thing that always frustrated me when working in a coffee shop was general misconceptions about different coffee drinks from customers. Things like misunderstanding what a macchiato is, or not understanding the difference between a cappuccino and a latte, leading to customer complaints. Do you have any strategies for dealing with a customer that lacks coffee knowledge? How does that play into your drink menu?

    We see this as such an opportunity to help our customers learn more about the products they love and how they vary. It’s not possible to expect each customer to “order correctly” when so many shops vary the recipes for the standard range of drinks. This is one flaw of the coffee industry that gets translated into the customer’s error. The goal is to serve each customer and have them know they’re being served. This includes covering ordering miscues and helping to ensure they get exactly what they hoped for when they came into the shop. With the drink menu, we anticipate having a few pictorial descriptions around the shop to assist with ordering and help prevent unnecessary waste.

    Building some coffee drinks can be a challenge from a technique standpoint. How much does training and staff capabilities factor into building your menu?

    We are working to build the training program and want to really break it down to a series of small skills that build on each other. The barista trainings by the SCA are fantastic and we plan to utilize them with our baristas. With a comprehensive training program and several quality control measures, we don’t anticipate having to restrict the menu.

    Do you have any other recommendations for aspiring cafe owners on how to construct their menus?

    Definitely get a subscription to a specialty coffee magazine or two. We’ve read about some fascinating and original drinks that may be inspiring.

    We'll be back soon with more from Stanton and Lindsey!

  • Roast of the Month: Burka Gudina Ethiopia from Spotted Cow!

     

    Complex, approachable, and delicious!

    We try to bring you a wide range of origins and roasters with Roast of the Month. With that said, sometimes a certain origin really nails it for a season, which is why we've been enjoying so many Ethiopians lately! At the very least, we are very excited to feature Spotted Cow, a roaster we've yet to bring you as a Roast of the Month! This single origin couldn't be a better introduction to this talented roaster!

    Burka Gudina starts as a solid Ethiopian with flavors you'd expect. On first sip, the predictable, yet delicious, berry notes of a natural from the region surface. These flavors combine with richer chocolate notes to give you that delicious "chocolate with a cherry on top" you get from a good natural. What really impresses us with this roast is how much deeper it goes. Sometimes complex coffee can really overwhelm the palate and be a lot to handle. Not so with this roast!

    Another rarity with more complex coffees is the heavy body. Often when there are a lot of unique notes, they come from brighter, lighter bodies. This usually comes down to roast level. This Spotted Cow is an example of a true medium that doesn't sacrifice richness. We also really love the bit of tamarind that the roaster notes, we really tasted it! That sweet/sour balance makes for a really interesting and approachable roast.

    We recommend checking this one out as a pourover first. While it does feature a heavier body, this brew method is still the best for nailing those more complex notes. Once you've tried that, experiment! Our suggested roast methods are just a guide, and we always encourage experimenting with coffee. We've yet to try this one as an espresso, but we'd love to hear how you like it!

    Grab a bag here!

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