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Coffee Storage Experiment
04/01/2013 - 12:15

We're putting together an experiment to settle, empirically - ONCE AND FOR ALL - the question of how different storage methods impact the taste of coffee.

We need tasters!

Before we can begin the actual study, we will need a panel of people whose palates have proven to be up to the challenge. Collecting a group of such people will involve hosting a series of qualifying cuppings at each of our cafes. For those of us already in the coffee industry, this is an excellent palate-development opportunity.

Qualifying Triangulation Locations and Schedule

Coventry Cafe

  • Thursday, Apr 18th at 10 AM
  • Saturday, Apr 27th at 10 AM
  • Saturday, May 4th at 10 AM

East 9th Cafe

  • Friday, Apr 19th at 12 PM
  • Friday, Apr 26th at 12 PM
  • Friday, May 3rd at 12 PM

Lee Rd Cafe

  • Friday, Apr 19th at 7 PM
  • Thursday, Apr 25th at 2 PM
  • Sunday, May 5th at 3 PM

Phoenix Coffee Storage Test Overview

In continuing with Phoenix’s pursuit of excellent coffee, this spring will mark the beginning of three six-week studies on the different methods of storing coffee. We will attempt to collect enough data to describe the flavor degradation associated with the storage variations available to Phoenix customers, as those degradations occur over a six-week period.

This study will endeavour to describe the components of flavor (aroma, acidity, body, notes, and finish) present in stored coffee, as those components compare to the components of flavor present in freshly-roasted coffee of the same varietal and roast temperature, when both coffees are brewed via french press. The three studies will contrast the timing and form of degradations occurring across the following storage variables: whole bean and ground coffee; Phoenix coffee tin, plastic 5 lb. bag, and standard paper bag; room temperature and freezer.

Each study will require a weekly tasting, documentation, and comparison of both the stored and freshly roasted coffees by a panel of tasters. The tasters will receive a rubric for comparison that will evaluate the stored coffees’ similarity to the fresh coffee across the five components of flavor. Test Participant Qualification To ensure that each of the tasters has a palate capable of discerning differences in similar coffees, and in keeping with Phoenix’s commitment to fostering community, we invite all interested employees, customers, and coffee enthusiasts to participate in a series of qualifying trials at their local Phoenix cafe.

These trials will consist of five triangulation cuppings, in which the taster will be required to taste three cups of coffee and identify which of the three cups contains a different coffee from the other two cups. In order to qualify for participation in the studies, tasters will be required to correctly discern the different coffee in four of the five cuppings. To ensure the consistency of the tasters’ palates, we ask that those interested in participating in the study pass the triangulation trial on two different dates.

Those tasters that qualify for participation in the study will then be contacted about scheduling times and days for holding the storage method tastings. Successful qualifiers that choose to participate in the final study will be compensated for their time and input with coffee beans and merchandise.

 

Direct Trade Uganda Gibuzaale
02/18/2013 - 12:11

Antonia

Direct Trade Uganda Gibuzaale

Our newest Direct Trade offering comes from Uganda, the Maryland-sized country that Winston Churchill referred to as “The Pearl of Africa.” Churchill wrote: “My journey is at an end, the tale has been told … what message I bring back. It can be stated in three words: Concentrate upon Uganda!”

So we did.

Alongside classic notes of chocolate and fruit, our traceable, direct trade Uganda Gibuzaale features subtle notes of butterscotch, cashew, and tomato. Okay, tomato? Yes. But more like green tomato. And only in some brew methods (looking at you, pourover cone).

Don’t panic! Nobody panic. It’s a complete, balanced and approachable cup. Ugan-do it.

Our Direct Trade Uganda Gibuzaale coffee comes from the foothills of the volcanic, 4,321 meter tall Mt. Elgon in the Bugisu region, and was wet processed at the Gibuzaale washing station. Intercropped with banana, beans, maize and avocados, coffee represents 90% of Uganda’s GDP, and in total, its “shambas,” or coffee farms, produce more coffee than any other country in Africa.

Specialty coffee in Uganda is just over 10 years old, and we’re proud to join a six-year-old initiative in the Bugisu region. With our farmer representatives at Crop to Cup we support LGBT initiatives in Uganda in pursuit of the advancement of human rights.

UGANDA GIBUZAALE

Cupping Notes: Butterscotch, cashew, green tomato

Elevation: 1300-2300 meters

Varietals: Kent, typica

Phoenix Coffee Company's Direct Trade Uganda Gibuzaale coffee directly supports the quality of life for farmers in the Bugisu region of Uganda. Direct Trade Uganda Gibuzaale is available for a limited time online and at all Phoenix Coffee Company locations.

Latte Art with Antoine
02/06/2013 - 10:12

Watch Antoine from our Coventry cafe sling lattes as he prepares for Coffee Fest NYC 2013.

The Proposal
12/17/2012 - 00:48

Direct Trade Burundi Bukeye Coffee
10/14/2012 - 11:56

Phoenix Coffee Company is excited to announce our newest direct trade coffee, from the town of Bukeye in the Buhorwa region of Burundi.

We're offering this coffee at two different roast levels so that you can enjoy it whether you like a dark or light roast. Our Direct Trade Burundi Bukeye coffee features notes of cloves, honey and caramel with white grapefruit acidity.

It's a complex cup with a compelling story.

This coffee is a part of the Whole Crop Project started by our partners at Crop to Cup. Crop to Cup has committed to purchasing 100% of the harvest of the Buhorwa region--every year. They help the farmers by partnering with roasters (like Phoenix Coffee Company) to make sure that the farmers are matched up with buyers and to provide the farmers with training and support resources through USAID. This is the third year Crop to Cup has been involved in the development of Buhorwa's coffee industry, and we're proud to be a part of the project.

By purchasing coffee directly from the farmers themselves - not through a collective or co-op or broker or coyote - we ensure that every cent paid for the coffee cherries benefits the farmers and their way of life.

The Lot 1 specialty-grade Burundi Bukeye coffee we're roasting means new trucks for transporting cherries to the washing station (they're far), new tools, more seedlings, more training--and better coffee. All that in addition to greater economic and social stability.

 

Phoenix Coffee Company's Direct Trade Burundi Bukeye coffee directly supports the way of life for farmers in the Buhowra region of Burundi. Direct Trade Burundi Bukeye is available for a limited time online and at all Phoenix Coffee Company locations.