Frequently Asked Questions
What’s your return policy?
If you are not happy with our coffee, please let us know. We’ll work something out.
What is “responsible” coffee?
It means a lot of things. We ONLY roast and sell responsible coffee. When you support mass market coffee you are quite likely supporting the following: pesticides on your coffee, growing practices which hurt wildlife, starving farmers who are treated like slaves with all the profit going to greedy foreign landowners. Responsible coffee means that the farm is friendly to the earth, the farmers are treated well, and only natural (if any) pesticides are used.
What kind of roaster do you have?
We use an American made hot air roaster built by Coffee Crafters in Post Falls, ID.
Where do you roast?
Our shop is in Orange, Texas, a small, but growing Southeast Texas town that makes up part of the Golden Triangle.
When do you roast?
We roast every evening. Orders for the day are roasted and packaged the same day and shipped or delivered the next day. Coffee is at its peak freshness for the first month, and we don’t want the clock to start ticking until it has to. Orders that come in after 5:00pm, get roasted and packaged the next day, then shipped or delivered the following day.
What’s the best way to store coffee?
Why are you storing coffee? It’s best fresh. But okay, the best way is to store it away from light and air. Our bags serve that purpose. If for some reason you aren't going to drink it in the next 30 days, go ahead and freeze it. BUT, only if it's whole beans, and only freeze it once, then let it warm up to room temperature before opening it (take it out the night before you plan to use it). We do not recommend freezing ground coffee.
Why do you discourage people from buying pre-ground coffee?
The single best way to improve your coffee is to grind it yourself. Ground coffee is exposed to air 100 times more than whole bean coffee, and air is coffee’s worst enemy.
What’s the best way to brew coffee?
You should brew it the way you like it! But there are two keys to remember.
1) GOOD WATER. Coffee is 98% water, so if your water has off-tastes, so will your coffee. In addition, if your water has minerals and lime in it, it will damage your coffee pot over time.
2) Enough Coffee. A good starting point is 1 ½ tablespoons of coffee for every “cup” of water. And a “cup” of water equals 5-6 ounces for most pots. If you really want to taste every nuance in the coffee, using 2 tablespoons per cup is recommended, although this will seem strong to most people.
What kind of filter should I use?
The best way to pull out the hidden flavors of coffee is by using a metal filter. A French press, percolator, or espresso maker have metal filters and offer deep, complex undertones. A paper filter does the best job of removing these oils, but the oils contain some of the flavor! However, consuming the oils from coffee has been linked to higher cholesterol. We would suggest using a non-bleached (brown) paper filter for everyday, and pulling out the French press on weekends for particularly special coffees. There are many other great options, like the Hario dripper and the Aeropress, but these are more for coffee geeks, and less practical for the average person who just wants a mug of coffee.