With great coffee roasting, comes great responsibility. Choosing superb coffee takes research, experimentation, and tons of sampling. When owner Brian Abernathy decided that he wanted to bring great coffee to Bonita Springs, Florida, he decided to only choose from the most reputable and trusted sources.
All of our coffee is fully-traceable. What does that mean? It means that we know where our beans are coming from, when they were harvested and by whom. This makes a world of difference to not only the quality, but peace of mind that our coffee comes from responsible sources.
All of Grumpy Goat Coffee is also scored. There’s actually a method when it comes to our coffee madness and it’s born from the SCAA’s coffee standardization. Yep, that’s right, there’s a science to a great cup of coffee that includes:
Fragrance/Aroma: This is tested in the dry and wet coffee grounds.
Taste, Aftertaste, Acidity: How bright is the coffee? Does it have life or is it a dull, boring cup?
Body: Does the coffee bring some delicious weight to your palate?
Sweetness, Balance: Do all of the flavors complement each other?
Impression: Is it lacking anything?
Defects: Are there any negative flavors in the cup of coffee? These defects are commonly from milling, transit from origin to packaging facility, or processing mishandling.
All of the above is compiled, noted and given a score up to 100. Grumpy Goat Coffee takes these scores seriously and all of our coffee receive a score of 86 points or higher. Your palate deserves great flavor and high standards. Grumpy Goat Coffee delivers.
The short answer is: all roasts typically have nearly equal amounts of caffeine. The difference lies in the beans’ origination, how it’s brewed, and how big your coffee cup is.
While the aroma of a big, bold cup of coffee can help in shaking you awake in the morning, it doesn’t mean it has more caffeine. Alternatively, just because you are drinking a light roast doesn’t necessarily mean you are going to get that extra boost of caffeine either.
The biggest factor in the caffeine content of your coffee is going to be the weight to water ratio. So when you various coffee packaging and it is touting high caffeine, take a look at what their suggested serving is (tablespoons per cup, weight to water ratio, etc).
A good rule of thumb is if you want more caffeine, scoop out a healthier portion.
Now, there is a caffeine difference depending on how you’re creating your perfect cup of coffee. According to the National Coffee Association, in terms of caffeine per ounce, espresso, Nitro Cold Brew coffee, and drip coffee are among the brewing methods with the highest amount of caffeine. But again, this is primarily due to the amount of coffee being used relative to the amount of water used during the brew process.
Thirsty? Check out our robust selection of medium and dark roasts while you’re at it!
Ah, the age-old question. The debate between whole bean and ground coffee typically boils down to two things: knowledge and convenience.
For the most part, many people choose ground coffee because they simply don’t know how to prepare coffee with whole beans. There are certainly extra steps and preparation required that coffee-drinkers don’t think they can squeeze into their morning. Ground coffee is certainly convenient (and tasty) but there’s benefits to both.
As mentioned above, ground coffee is very convenient. Once you find the blend or origin that speaks to your palate, it’s a case of wake up and brew. As long as you have a coffee maker and water, it’s easy enough to set on a timer or switch one before you hop in the shower.
Like most things, though, ground coffee is not perfect. The main issue with ground coffee is its freshness. Once roasted, ground coffee can degrade in flavor quickly due to the increase in surface area that is exposed to oxygen.
That’s why in recent years, and in many countries, whole bean coffee is viewed as the superior way to sip through the morning.
Contrary to popular belief, it’s not actually difficult to grind whole bean coffee, all you need is the bean, coffee bean grinder, and your coffee machine. Grind up your whole bean coffee into fine grounds, depending on your preference. This will be experimental if you’re just starting out, but be sure to pulse the grinder if you are using a blade grinder. Some coffee drinkers prefer finely ground coffee while others opt for a coarser blend based on their method of brewing. Experiment with your grinder until you find the sweet spot. Trust us, a few extra minutes in the morning can make a world of difference.
Neither! Coffee should be kept in the pantry to maximize taste and ensure that your blend or bean’s flavor is uncorrupted.
Keeping your coffee in the fridge or freezer creates moisture in the package and if you know anything about coffee, you know that moisture is coffee’s kryptonite. Too much moisture in the package will dull your favorite blends’ flavor and turn your beans bad before you get a chance to enjoy it.
Additionally, coffee in the fridge or freezer will always fluctuate in temperature when you take it out and put it back in daily. The condensation that occurs when your coffee is out in room temperature will turn into even more of that dreaded moisture, leading to a dull, lifeless cup of coffee. Why soil one of the best parts of your day?
So, what’s the best way to store your coffee in the pantry? An air-tight container will keep your favorite blend or bean fresh longer.
“But, I bought an extra package of Grumpy Goat’s Brazilian Medium Roast?”
The only time it’s acceptable to place your coffee in the freezer is when you’ve bought in bulk. (And, honestly, if you haven’t tried our Brazilian Medium Roast, you don’t know what you’re missing!).
According to The National Coffee Association, you’re in luck! Coffee can be stored in the freezer for up to one month. Once you’re ready to crack into our Brazilian blend, keep it in a cool, dry cupboard or pantry to keep it as fresh and tasty as possible.
Grumpy Goat Coffee believes there’s benefits to high-quality bean. After all, every palate differs. Where one cup may be bitter and harsh to one individual, it may be the caffeine kick someone else needs.
Arabica and Robusta beans are a couple of the most popular beans but many use them in tandem with one another when they couldn’t be further apart. We’ve laid out the differences between each
Production: In terms of ease, Robusta beans are the easiest to grow due to their durability. Robusta beans can grow at lower altitudes and can withstand insects, pests, and adverse weather conditions. Arabica beans on the other hand require higher altitudes and are more susceptible to weather and pests.
Taste: Arabica beans are known for a softer taste, akin to fruit and sugar. The acidity of the bean is higher than its Robusta counterpart and is celebrated for being more complex in flavor without being bitter while Robusta beans are low-quality and bitter, resulting in a subpar cup of coffee.
Due to the low-cost of growing Robusta beans, they are often what one would find in the coffee aisle at the grocery store. Their growth in low altitudes results in a bitter, stronger taste that many connoisseurs find unpalatable. Coffee brewed with Robusta beans is typically a harsh blend with a nutty aftertaste.
So, what’s the big difference in Arabica and Robusta? Quality. Arabica beans may be tough to grow but careful, concise conditions lead to a burst of flavor in your coffee cup. At Grumpy Goat Coffee, we believe that quality is worth the care and upkeep it takes to brew a truly incredible cup of coffee. That’s why we always—and only—choose Arabica beans.
Coffee is one of life’s greatest joys but it’s not perfect. In fact, it’s quite vulnerable. The process of grinding coffee changes its form, affecting how long it will stay fresh and put it at risk of the elements.
What determines “fresh” coffee is quite subjective. While everyone can agree that moldy coffee is certainly bad, coffee that’s stored in a cool, dry place in an airtight container can be viewed as “good” for years.
Determining freshness comes with knowledge about coffee and understanding what a great cup of coffee tastes like and the best methods of storing your favorite beans and blends. Buying ground coffee will have a different “freshness” longevity that whole beans that you grind yourself.
At a very high level, after grinding peak freshness occurs in the following time frames:
- Roasted whole beans: 2-4 weeks
- Roasted and ground: 1-2 weeks
When you think of it this way, our packaged coffee is fresh as possible, but it will never be as fresh as grinding beans yourself. You can expect Grumpy Goat Coffee to stay fresh for quite a few weeks. Of course, this depends on how quickly you go through delicious coffee!
Want to buy in bulk? Be sure to check out our answer to “Should I keep my coffee in the fridge or freezer?” to discover the best way to store coffee that you’re not ready to open yet.
Let’s face it; our days are hectic. Sometimes there’s simply not enough time in the day to get the proper nutrition you need, especially in the morning. Thankfully, there’s always coffee, but now there’s Keto, or Bulletproof, coffee that brings breakfast to the next level.
Bulletproof coffee is a breakfast alternative for those busy mornings. Instead of rushing through a bland piece of toast, start your day with essential nutrients, vitamins, and antioxidants in a tasty, convenient coffee form.
Why is Keto coffee sweeping the nation? Well, it’s an efficient way to get your daily intake of fat (the healthy kind!) and calories without setting aside 30-40 minutes of your morning for breakfast.
Traditional coffee is usually taken with milk or cream, but Keto coffee ditches the milk and replaces it with low-carb, high-fat keto “creamers” like butter or coconut oil.
Start the day right with a delicious cup of your favorite Grumpy Goat Coffee flavor alongside raw extra virgin coconut oil or butter. Begin with a small amount of butter or coconut oil and gradually add depending on your preference. Next up is a non-dairy milk or alternative, like unsweetened coconut milk. Sweeten up your morning with some honey, cinnamon, and vanilla extract.
Looking for a kick-ass recipe for Bulletproof coffee? Check out our blog about Bulletproof Coffee and one heck of a pick-me-up for Monday mornings!
Decaf coffee is the unloved stepchild of the coffee world but, hey, we think that’s pretty harsh!
Decaf coffee has its place on the table and behind the counter. Thousands of people choose decaf in the mornings, afternoons, and even into the evenings. We believe that decaf should contain the same care that goes into traditional caffeinated coffee.
The decaffeination process is actually fascinating and dates back a century. In 1903, Ludwig Roselius marked java history with the first success decaffeinated process. Once patented in 1906, the “Roselius Process” seeped into the mainstream. By steaming the coffee beans with water and benzene, a chemical compound, the solution was able to withdraw the caffeine. Thankfully, this process is no longer used as benzene was later found to be cancerous.
So, how do they decaffeinate coffee today? There are a couple processes:
Sugar Water EA Process
Sugar cane ethyl acetate processing, also known as the natural decaffeination process, begins with fermenting molasses from sugarcane to by fermenting molasses derived from sugar cane. This fermentation creates ethanol, then mixed with the naturally occurring acetic acid, to create ethyl acetate.
When the ethyl acetate, or E.A., is met with water and steam, the caffeine is dissolved, leaving the bean clean and ready to be dried.
This method replaces those chemical solvents mentioned above (benzene) with liquid CO2. The coffee beans are placed in water and placed in an extraction vessel where liquid CO2 is then forced into the beans 1,000 pounds per square inch of pressure. The pressure is then released and the CO2 turns into gas, eliminating caffeine.
Swiss Water / Mountain Water
Known for its chemical-free process, the Swiss Water process began in Switzerland in 1933 but it wasn’t until 1988 that this method made it to the coffee market. The Swiss Water process relied on solubles and osmosis to decaffeinate the coffee beans. Soaked in hot water, the coffee bean is passed through a charcoal filter that catches the large caffeine molecules.
Don’t fall for the myths! Stick to the facts about decaf coffee and check out our blog to discover how to find the perfect cup of decaf.
Did you know that the standard coffee brew typically contains more than 30 different acids? Yeah, we didn’t think so!
It’s not crucial to know the ins and outs of the coffee process but sensitive bellies everywhere can certainly tell when coffee is high in acidity. The pH scale measures acidity on a scale of highly acidic, 0, to basic, 14. A good barometer is water, falling at a 7 on the pH scale. An average cup of coffee typically lands at 5.
If you are burdened with a sensitive stomach that doesn’t do well with coffee, try a low acid blend to get the caffeine kick you crave without the undesirable effects. How? The flavor of coffee is heavily influenced by the acids that naturally occur in the beans.
There are four main factors that influence coffee acidity:
- Coffee bean type
- Roast type of the coffee bean
- Process followed to brew the coffee
- Water quality
The good news for coffee lovers with a sensitive side, is if you control these factors, the more pleasurable coffee experience you’ll have. Want to learn even more about low acid coffee? Dig into our in-depth blog, containing everything you need to know about acidic coffee.
Grumpy Goat Coffee is not just committed to good coffee—we’re committed to great coffee. That’s why we hold our supply to the highest of standards.
When the idea of the Grumpy Goat Coffee Company was just a seedling of an idea, one thing rang true. If this company was to come to fruition, then the coffee must be superb, full-bodied beans that are grown in high altitudes, 100% Arabica, and full traceable.
“Fully traceable means that I know where the beans are coming from.” says Grumpy Goat owner, Brian Abernathy. “I know when they are harvested, when they’re sent to the washing station, when they’re set afloat. I know if they have certifications like USDA certified organic, Fair Trade Organic, Bird Friendly, Women Produced, etc.
Single origin coffee is similar to wine in the sense that soil, weather, and the region plays a crucial role in the flavor profile of the bean. Grumpy Goat scoured to find the perfect coffee bean for the best cup of coffee. Brian found the perfect bean in a fully traceable, sustainable westen coffee producer that is dedicated to the care and compassion it takes to grow and nurture the right coffee bean.
At long last, Grumpy Goat Coffee found its taste. The result? Delicious, dare we say addicting, Arabica beans from a variety of medium and dark roasts!
Trust us, this is coffee you have to try yourself…
The washing process is a key element to the flavor and quality of your coffee. There are several processes, each with different pros and cons.
Washed coffee, or the wet process, is the modern way many roasters prepare coffee, however the process itself has been used for decades.
When coffee is washed, the first thing that occurs is the outer layer of the “coffee cherry” is removed. This leaves the bean with it’s mucilage still attached, a thick substance that’s found around many plants. The bean is left to ferment for more than two days before it’s washed a final time.
While this is a new method of coffee cleaning, the washed coffee method produced high quality coffee!
Semi-washed coffee refers to coffee that’s only washed up to a point. Once the coffee cherry is picked and washed, the outer layer of skin is removed the “pulp” is laid out to dry and the beans are then removed.
Why semi-wash? This process combines two things; the bold taste of unwashed coffee, with the acidic coffee that’s a result of washed coffee.
Washed coffees are known to have a cleaner taste, resulting in a more acidic cup. Why? Well the acetic acid that develops when the coffee pulp sugars, interact with the environment within the fermentation tanks. However, it’s important to be careful and cognizant of the pH levels during the fermentation process, as the acid can multiply resulting in a vinegary cup of coffee.
Yes, we know this technically isn’t a wash but it is a conscious choice for many coffee connoisseurs. Unwashed coffee, also known as the dry process, is the oldest method of preparation for coffee, dating back hundreds of years. Organizations that use this process, often pick the coffee cherry, wash them lightly and dried in the sun. Once completely dry the coffee seed is removed from the now fermented cherry. This is a complicated process that leads to a full-bodied cup that’s smooth and complex in flavor.
Believe it or not, iced coffee and cold brew is not interchangeable. While both are dedicated to some seriously cold coffee, they could not be more different.
Iced coffee is the simpler of the two and probably what you think of when you think of cold coffee. Brewed like any other morning, this hot coffee is chilled down in the fridge or freezer and then poured over ice and Voila! Iced coffee! Iced Coffee is a simple way to enjoy your favorite origins even when you think it is too hot out for coffee! In fact, some afternoons (especially in southwest Florida) can be made even more enjoyable with some freshly roasted Grumpy Goat Colombian Dark Roast over some cool, refreshing ice. Try it out and make sure to tag us on Instagram!
Cold brew on the other hand is coffee that’s steeped in room temperature for 18-24 hours. Once steeped, the grounds are filtered out for a clean, cool glass of coffee. The biggest difference between iced coffee and cold brew is that cold brew coffee is never exposed to heat during its process, thus reducing the acidity.
Nitro Cold Brew
Cold brews have become such a trend that nitro coffee was invented in 2013 by Nate Armbrust, a food scientist from Portland, Oregon. This nitrogen-infused brew not only keeps your caffeinated beverage cool, it also affects its texture, resulting in a creamy, full-bodied mouthful. The primary difference between nitro coffee and it’s cooler counterparts is its brewing method. Nitro cold brew is created when the coffee base is infused with nitrogen. This element is what gives the brew it’s creamy head, making your coffee look reminiscent of Guinness.