8 oz: Makes approximately 25 cups of coffee
12 oz: Makes approximately 35-40 cups of coffee
16 oz: Makes approximately 50 cups of coffee
20 oz: Makes approximately 60-65 cups of coffee
32 oz: Makes approximately 90-100 cups of coffee
BREWING TIP: Use cold, filtered water and a clean machine.
GRIND only as much as you need for one cup or one pot of coffee.
CHOOSE the correct grind. Fine for espresso, medium for automatic drip, coarse for French Press.
MEASURE ground coffee to taste. Start with two level tablespoons of ground coffee per six ounces of cold filtered or bottled water.
STORE in an airtight container to protect the flavor and aroma and ensure rich, fresh tasting coffee. Do not freeze or refrigerate.
Profile: Velvety body with caramel like aroma, earthy flavor and a bittersweet finish. This blend captures a full range of origin characteristics from crisp and bright to syrupy, earthy and full bodied. The range of roast degrees lends more complexity and versatility.
Place: Costa Rica, Guatemala, Papua New Guinea, Sumatra, Brazil
People: Our experienced roasters prepare this blend to work well as a drip coffee and provide a balanced profile that lends well to lattes, cappuccinos, or as a straight shot.
Process: Each origin coffee is carefully roasted individually to its optimum level and then combined in the right proportion to create the final blend. There are a total of five coffees, one roasted at two levels, resulting in five individual blend components.
This coffee is a blend of five different coffees: Sumatra, Papua New Guinea, Brazil, Guatemala, and Costa Rica (Smart People Buy Great Coffee). The Brazil uses the Natural process; the coffee cherries are sorted by hand. The ripe cherries are sent to one pile while the rest are sorted according to ripeness. The fully intact cherries are then laid on large concrete patios or raised beds and left to ferment and dry for two to four weeks. The dried cherries turn dark purple in color and less round. They are then sent to special hulling machines that rip the dried fruit from the coffee beans. The Sumatra uses the Semi-Washed process; the coffee cherries are sorted by hand. The fully intact cherries are put in water to sort out any defect. They then go through a de-pulper that will remove the outer skin and pulp as well as some or most of the mucilage from the green coffee itself. The cherries are then laid on large concrete patios or raised beds and left to ferment and dry for two to four weeks. The dried cherries turn dark purple in color and become less round. They are then sent to special hulling machines that rip the dried fruit from the coffee beans. The Papua New Guinea, Costa Rica and Colombia use the Washed process; the coffee cherries are sorted by hand. The fully intact cherries are put in water to sort out any defect.
They then go through a de-pulper that will remove the outer skin and pulp. A layer of mucilage is left around the seeds. To remove the mucilage the seed will need to ferment in water tanks for eight to fifty hours. The beans that have floated to the top they will begin the drying process where the cherries are then laid on large concrete patios or raised beds and left to ferment and dry for two to four weeks. The dried cherries turn dark purple in color and less round. They are then sent to special hulling machines that rip the dried fruit from the coffee beans. Once the green coffee beans are packaged and shipped to our roasting facility at The Coffee Bean & Tea Leaf, they are then blended together to create our World Blend '63 Espresso Roast.
