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Library Lovers’ Brew

Red Cedar Coffee Co. is pleased to partner with local branches of the Cuyahoga County Public Library as part of their Friends of the Library fundraiser program. The Library Lovers’ Brew is available only at select branches in twelve (12) ounce bags of ground regular and Swiss Water Processed decaf.

The Library Lovers’ Brew is a creamy, smooth medium roast created only for the Friends of the Library. A portion of each sale goes back to the Friends of the Library group and will provide funds for use towards the library, future library events and programming.

Read more here for information on the Strongsville branch program. Support your local library and enjoy some great coffee along the way.

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Toddy Cold Brew

We have recently been fielding questions on cold brew technique at the Red Cedar Coffee Co. Tasting Room in Berea, Ohio. As we head into the warm summer months it is not hard to think about cool summertime beverages. Cold brew coffee is one of those options.

While cold brew tends to be most popular during the summer, increasingly it is being served year-round in cafes and restaurants. The Toddy Cold Brew System brews a coffee concentrate using cold or room temperature water. When you are ready to drink cold brew coffee simply add 3 parts of water milk or soy (cool or steaming) to 1 part coffee.

We will feature the Toddy Cold Brew System as one of the three brew methods during our summer coffee tastings (May 6, June 3, July 1, August 5).

 

Why we like the Toddy Cold Brew System

One benefit to cold brew coffee is the longer brew time (using cooler water) removes much of the acidity naturally found in coffee (50-67% less acidity compared to drip coffee makers according to Toddy).

Another benefit is that the Toddy Cold Brew system is easy to brew and clean. The coffee concentrate stays fresh up to 2 weeks in the refrigerator.

 

What comes with the Toddy Cold Brew System

The system comes with a brewing container, glass decanter, lid, Toddy filters (2) and a rubber stopper. The Toddy Cold Brew system is BPA free.

Red Cedar Coffee Co. sells the Toddy Cold Brew System and Toddy replacement filters.

 

Brewing Steps:

  1. Pour coarsely ground coffee and cold water into the brewing container.
  2. Steep for 12-24 hours.
  3. Filter the coffee concentrate into the glass decanter. Stays fresh for up to 2 weeks.

 

Cold Brew Coffee Recommendations

While any coffee may be used to brew cold brew coffee, we have a couple recommendations. If you prefer fruitier coffees try our Kenya AA or Ethiopian Sidamo. For chocolaty notes try our Fair Trade Certified Organic Colombian.

 

Thai Iced Coffee*

Ingredients

4 oz. Toddy® Cold Brewed Coffee

1/4 tsp. Cardamom

2 oz. Half and Half

Ice

Directions

Stir all ingredients, except the ice, together in a 16 oz. cup until well combined. Fill with ice.

 

Orange Truffle*

Ingredients

3 oz. Toddy® Cold Brewed Coffee (Use coffee beans with chocolate notes)

1 oz. Chocolate Syrup

1 oz. Caramel Syrup

1 oz. Orange Juice

6 Ice Cubes

2 oz. Cold Milk

Directions

Stir together ingredients (except milk and ice). Pour into tall glass over ice, add milk and serve.

 

Café Français*

Ingredients

1/4 cup Heavy Cream, Chilled

1 tbs. Confectioners’ Sugar

1/4 tsp. Vanilla

3/4 cup Toddy® Cold Brewed Coffee

1/4 cup Steaming Hot Water

Directions

Beat cream until rich and fluffy, with soft peaks. Mix in sugar, and continue to beat until stiff peaks. Add whipped cream to mug. Mix Toddy® coffee concentrate with water and steam. Add vanilla and pour over cream. Serve right away, and do not stir.

*Recipes from Toddy.com. Additional Toddy cold brew recipes may be found here.

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Campfire Memories Returns for Summer

“Is it summer yet?”

We hear that question a lot in the Red Cedar Coffee Co. Tasting Room in Berea, Ohio. It’s not that customer are simply looking forward to their summer vacations and the warm weather. No, we hear it from customers who are eagerly awaiting the return of our summertime seasonal flavor Campfire Memories.

Our Campfire Memories is a s’mores flavor blend of graham cracker, chocolate and marshmallow.

We are releasing our Campfire Memories on Monday, May 1, for Tasting Room and Mail Order customers. All summer long we will be roasting the coffee in regular and Swiss Water Processed Decaf.

Be sure to stop in for a pound before Campfire Memories heads on vacation Labor Day weekend.

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It’s spring cleaning time!

And that means it’s time to clean your coffee brewer, espresso machine or grinder.

We really like the easy to use Full Circle coffee and espresso cleaning products. These will keep your coffee brewers clean and brewing great tasting coffee.

All cleaners are phosphate free which means you will help keep Lake Erie clean. All cleaners are biodegradable and fragrance free.

In stock in Red Cedar Coffee Co.’s Tasting Room in Berea, Ohio, are the following cleaners:

Descaling Powder (coffee and espresso machine, breaks down lime scale and mineral build-up inside your machine)

Cleaning Powder (coffee machine, works to remove oily residue that builds up over time in coffee brewers)

Espresso Machine Cleaning Tablets (espresso machine, removes oil and residue left behind in an automatic espresso machine)

Grinder Cleaning Tablets (coffee grinder, removes coffee residue and oils)

Tasting Room Closed April 20-21, 2017

The Tasting Room in Berea, Ohio, will be closed Thursday, April 20-Friday, April 21, 2017.

During this time we will be meeting with coffee producers and sourcing coffee.

Normal Tasting Room hours resume Saturday, April 22.

 

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Costa Rica Harvest 2017

In February, Anne visited our direct trade partners in Costa Rica during harvest. This year’s visit was special for Anne as she spent time at Finca las Torres in the Chirripó region of southern Costa Rica and participated in the harvesting and processing of the same coffee that will be in our Tasting Room this fall.

Finca las Torres is located about four hours south of San Jose off the Inter-American Highway. ICAFE, Costa Rica’s Coffee Institute, has designated this coffee production region as Brunca. This area is more accurately defined however as the Chirripó micro region. Here the coffee is grown at high elevation (around 1500-2000 meters) and has a distinctly different flavor in the cup when compared to the low elevation production in the Brunca region.

Anne worked at the micro-mill during the morning with Régulo and Luis. The coffee which was drying was carefully raked on the raised African beds. Coffee which had been drying on the patio was then collected into Grain-Pro bags to continue the drying process.

The activities in the afternoon centered on the farm. Coffee that is picked during the morning is collected by mid-afternoon. The coffee is measured and each picker’s yield is recorded. By late afternoon the coffee cherries are brought to the micro mill.

During the evening the coffee cherry is de-pulped and laid onto raised African style beds. Café Rivense del Chirripó micro mill specializes in honey processed coffees. The coffee skin is removed during the de-pulping process but the fruit remains on the bean. The idea is to have the honey dehydrate on the bean—the honey must hold onto the coffee bean—which will mean the cup of coffee will have more sweetness.

The balance of the trip was spent at farms in Tarrazu, Central and West Valley. Anne cupped coffees at the farms and arranged for Red Cedar Coffee Co. to bring fantastic coffees to your table.

Coffee blossom

Anne with the Ureña family

Coffee Cherries

 

 

View from Finca las Torres

 

 

Anne working at the micro mill

Traditional oxcart wheel

 

 

Measuring the coffee harvest

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Swiss Water Process Decaf

Since we started roasting coffee in 2005 we have been working to roast the best tasting coffee for our caffeinated and decaffeinated coffee drinkers.

With that goal, we roast Swiss Water Process decaf which is the only 100% chemical free decaf coffee. If you look at one of our Red Cedar Coffee Co. retail coffee bags you will see the Swiss Water Process logo placed prominently on the front label.

There are many ways to decaffeinate a coffee bean. However, the process that Swiss Water Process uses sets their coffee process apart. The Swiss Water Process method removes caffeine from the coffee bean using water, while protecting the unique characteristics (sometimes referred to as the origin or taste) of the coffee.

The decaffeination process begins by soaking the unroasted (green) coffee beans in hot water which in turns releases the caffeine. Once the caffeine has migrated from the bean and into the water, the caffeine rich water is moved into a new tank. Within this new tank the caffeine rich water will slowly flow through a carbon filter which traps the caffeine molecules and allows the soluble components to flow through the carbon filter. The unroasted coffee bean’s flavors and oils and then reabsorbed into the unroasted coffee bean which keeps the flavor intact. This process takes 8-10 hours and in the end the unroasted coffee is 99.9% caffeine free.

We understand that decaf coffee should be as special as its regular caffeinated counterpart. Therefore, we only trust Swiss Water Process with our decaf coffees.

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February Coffee Tasting: Kenya AA

On Saturday, February 4, 2017, from 10 am-1 pm Red Cedar Coffee Co.’s Tasting Room in Berea will be highlighting Kenya AA. This origin is widely considered one of the best in East Africa.

During the coffee tasting we will be brewing our Kenya AA using the following brew methods:

AeroPress

Chemex

Espresso

This is a fun opportunity to taste how the flavor and aroma of coffee changes depending on the brew method used.

Each month we select a different coffee, or theme, for our coffee tastings. This event is free and open to the public, no reservations required. We look forward to seeing you!

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2017 Coffee Tasting Calendar Announced

2017 is right around the corner and with a new year comes new coffee tastings. 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! The first Saturday of each month (excluding September) we will feature a different coffee to show the coffee’s uniqueness. 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.

The coffee tastings are free and open to the public, no reservation required.

Dates for 2017:

  • January 7
  • February 4
  • March 4
  • April 1
  • May 6
  • June 3
  • July 1
  • August 5
  • October 7
  • November 4
  • December 2
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Extended Hours on Select Saturdays in December

December is a fun and exciting time for many. From the chill from winter’s air, to lights on trees and the time to visit with friends and family. Add some hot coffee into the mix and it’s a wonderful time of the year.

During the month of December, the Red Cedar Coffee Co. Tasting Room in Berea will be open extended hours from 9am-3pm on the following Saturdays:

December 3, December 10, December 17

On Saturday, December 3, we will host our Holiday Open House from 9am-3pm. This event is popular with our customers—many make a couple hours’ trek for the event. Attendees will have the opportunity to try eight coffees—including all our holiday flavors—and Ed Doran from D&E Espresso Services will be crafting espresso based drinks throughout the day. We will have cookies from Gypsy Beans & Baking Co. and Polaris Career Center’s Mon Delice Bakery.

On Saturday, December 10, and December 17, from 10am-2pm we will have brewing demonstrations in the Tasting Room.

Our Tasting Room will be open normal business hours (9am-1pm) on Saturday, December 24 (Christmas Eve) and Saturday, December 31 (New Year’s Eve).