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New seasonal flavor: Blueberry Cobbler

With the summer fruit crops rolling in we would like to introduce our new summertime flavor Blueberry Cobbler.

Blueberry Cobbler is a blend of sweet and juicy blueberries with a hint of spices.

Available now in the Tasting Room and for mail order. We will be roasting Blueberry Cobbler throughout the summer and it will go on vacation after Labor Day.

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Pre-order Jingle Bell Java for Christmas in July

We are now taking pre-orders for our Christmas in July celebration.
We have convinced Santa to take a break from summer vacation and he will be stopping by with a special delivery of Jingle Bell Java. His sleigh can only carry enough pounds of Jingle Bell Java for one week.

Jingle Bell Java is our popular holiday flavor of cinnamon, caramel, and pecan. It will be available in 16 oz. (one pound) bags in regular and Swiss Water Processed decaf.

Each year we sell out and we suggest placing a pre-order to guarantee your Jingle Bell Java.

If you pre-order your Jingle Bell Java by Monday, July 16, you will be able to pick up your coffee earlier at our Jingle Bell Java Pick Up Party. You will beat the crowds and will be able to enjoy your coffee a couple days earlier.

Jingle Bell Java Pick Up Party (for customers who have placed pre-orders)
Saturday, July 21
10am-1pm
Red Cedar Coffee Co. Tasting Room

If you do not place a pre-order we will have a limited amount of Jingle Bell Java in our Tasting Room during the week of July 23. After we sell out Jingle Bell Java will be on vacation until November 1.

Please call our Tasting Room at 440-260-7509 to place your Jingle Bell Java Pre-order.

Unable to make it to our Tasting Room? Fill out our Mail Order Form, send it back to us and we’ll ship your coffee to you during our Christmas in July celebration.

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Choosing a Coffee Grinder

Grinding your coffee beans fresh is one of the best ways to brew a more flavorful cup of coffee. Coffee begins to start losing some of its flavor and aromatics as soon as it is ground.

If you like to have the flexibility of grinding for different brewing devices or wish to get the most flavor out of your coffee, you may want to consider grinding your coffee before brewing.

 

Blade vs. Burr Grinder

Blade grinders heat the coffee as they operate due to friction. Many blade grinders have a button that must be held down to grind; depending on who is grinding the coffee, it is much hard to achieve a consistent grind on a blade grinder.

Burr grinders have two revolving abrasive surfaces (“burrs”) and in between which the coffee is ground. Burr grinders slice through coffee beans more consistently which is best for brewing flavorful coffee.

 

Why we Like Burr Grinders

Burr grinders help you brew coffee-shop quality coffee at your home or office. The Red Cedar Coffee Co. Tasting Room features two burr grinders models: Baratza Encore and Baratza Virtuoso grinders.

The Encore is a great entry level burr grinder. The Encore features 40 grind settings. It is lighter and has a small enough footprint that it will fit under standard kitchen cabinets.

The Virtuoso grinds coffee faster compared to the Encore and features a 60-second timed grind switch which is helpful when keeping coffee beans in the hopper. The Virtuoso also has 40 grind settings, however the Virtuoso grinds coffee more consistently for drip, pour over and espresso.

 

Keep your burr grinder in tip-top-shape!

Oils accumulate over time and using the Full Circle grinder cleaning tablet can help you get the most life out of your coffee grinder.

The grinder tablets have been formulated specifically to remove the coffee oils and residue on the grinder’s burrs and can also prevent jamming of the grinder.

Here’s a short article that explains how jams occur and how a little cleaning can prevent them.

The Full Circle grinder tablets we carry in the Tasting Room are food-grade safe and are the same quality of cleaner we use for our grinders.

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Now Roasting Campfire Memories

Our seasonal flavored coffee, Campfire Memories, is back for the season! Recapture moments of sitting around a campfire under a star-filled sky. It’s a s’mores blend of graham cracker, chocolate and marshmallow.

This is available in our Tasting Room in Berea and for Mail Order in regular (red label) and Swiss Water Processed Decaf (blue label).

We will be roasting Campfire Memories through Labor Day.

Tasting Room will be closed April 19-20, 2018

Our Tasting Room will be closed Thursday, April 19, and Friday, April 20, while we meet with coffee producers.

The Tasting Room will reopen for normal hours at 9am on Saturday, April 21.

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Why we like single origin coffees

The term single origin means coffee that has been sourced from a farm, cooperative, coffee variety, or region. This differs from a blend which is a coffee made up of several single origin coffees.

In short, we enjoy single origins because they showcase the flavors of a particular place.

What creates the unique flavors of single origin coffees? To borrow a term from the wine industry, it’s terroir—climate, soil, elevation—all contribute to the distinct flavor of your favorite coffee origin.

Soil: Was the coffee grown in volcanic soil? It can impart a smoky taste in the coffee’s finish.

Elevation: the higher the elevation the more likely you will find elegant flavors like citrus or floral notes.

Process: Washed coffees typically have a “cleaner” finish. Dry process coffee will have earthier and berry notes. Honey process, depending on how much fruit has been removed, can have a smooth finish (“white honey”) or may be full-bodied and complex (“black honey”).

Finally, single origins represent a harvest. That is why during certain times of the year we may be waiting for the new coffee harvest to arrive at our roastery.

In the Red Cedar Coffee Co. Tasting Room our single origin coffees are represented by either a gold or green band across the front label. Examples of our single origin coffees include Organic Guatemala Huehuetenango, Costa Rica La Lia Finca Dragon and Ethiopian Sidamo.

Our coffee tastings also provide an opportunity to learn more about single origin coffees and to taste why they are unique.

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New Release: Costa Rica La Lia Pie San

We will release our new direct trade micro-lot coffee Costa Rica La Lia Pie San on March 3, 2018, at the Red Cedar Coffee Co. Tasting Room in Berea, Ohio.

Luis Alberto Monge Ureña acquired the farm Pie San in 2012 and this is the highest elevation of the family’s six farms. Luis works closely with his brother Oscar to manage their farms and to process their coffee harvest.

The family owns their micro-mill, La Lia, which means the best care and attention is given to the farm’s crop. The micro-mill specializes in the processed coffee in the manner of “white honey,” or “miel.” Approximately 20% of the coffee cherry fruit remains on the bean prior to sun-drying on patios.

This is our second coffee from Luis Alberto Monge and the La Lia micro-mill.

 

Region: Santa Rosa, León Cortés, Tarrazú

Micro-mill: La Lia

Farm: Pie San

Altitude: 2000 meters

Process:  White honey, sun-dried

Profile: Smooth, sweet, citrus, nut

This coffee is currently sold out

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Brewing with a Chemex Coffeemaker

“What is that?” is a question we often overhear during our coffee tastings when we brew coffee using a Chemex. And for many reasons it is one of our favorite ways to brew coffee.

This brew method is a piece of art that is represented in numerous art museums including the Corning Museum of Glass and Museum of Modern Art (MOMA) in New York.

What is the Chemex?
Invented by chemist Dr. Peter Schlumbohm in 1941, the Chemex combines the beauty of an hour glass with the function of a coffee maker. What makes this piece of art even more impressive is that it brews consistently smooth coffee.

Why do we like the Chemex?
The double bonded Chemex paper filter removes a molecule in coffee oils which creates a clean cup of coffee free from bitterness.

The Chemex does especially well in with washed coffees like our Guatemala Antigua and Costa Rica La Lia Finca Dragon.

We carry the 8-cup (40 ounce) Chemex and coffee filters in our Tasting Room in Berea, Ohio.

Brewing Tip: Use a digital scale when using a Chemex for accuracy.

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Why we brew coffee using a scale

If you have attended one of our coffee tastings at our Red Cedar Coffee Co. tasting room in Berea, Ohio, you may have noticed that for pour over (i.e. Chemex, Hario) and emersion (i.e. French press) coffee brewing methods we use a digital scale. Did you know we also use a digital scale when brewing using a drip coffee maker?

Weighing ingredients helps with consistency

Brewing using a digital scale helps to brew coffee with consistency and accuracy. It’s a small step that is extremely helpful to make sure that you are replicating the same brewing recipe each time. Oftentimes a brewing recipe will show a brewing ratio such as 1:16 (one-ounce coffee to 16 ounces water).

How to use a digital scale for pour overs and emersion methods

For pour over and emersion brewing methods we place the brewer onto the digital scale, tare the weight with coffee, and then weight out the amount of water we use to brew our coffee.

Using the digital scale means you have more control in the amount of water you use. This can be helpful when using a 40 oz. Chemex to brew only 16 oz.

Where to get a digital scale

Red Cedar Coffee Co. carries a Hario digital scale in the tasting room.

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2018 Coffee Tasting Dates

We are pleased to announce the 2018 Coffee Tasting dates for Red Cedar Coffee Co.

The first Saturday of each month (excluding September) between 10am-1pm we will feature a different coffee to show the coffee’s uniqueness. The last coffee tasting for the tasting day will start at 12:45 pm.

If you ever had an interest in learning more about coffee, regions, or how to brew using different methods, then our coffee tastings are for you! Stop in and share a fun experience while learning how to improve your coffee brewing skills.

We will announce the theme for each coffee tasting prior to the event in our Tasting Room, on social media and in our monthly newsletter.

Dates for 2018:

  • January 6
  • February 3
  • March 3
  • April 7
  • May 5
  • June 2
  • July 7
  • August 4
  • October 6
  • November 3
  • December 1