Coffee Journal

We're fessing up. This was a bit of an accident. We were roasting one of our favorite African beans (we're going to keep the bean a secret...), and a few moments' distraction created the Gerhart Coffee Company's first ever Italian Roast. Now, we're not much for especially dark-roasted coffee. Our "Dark Roast" is relatively lightly roasted in the scheme of things... But this Italian Roast came out QUITE nicely. The bean lends some incredible sweetness and the flavors overall really held up to the higher heat. So after a very positive response to our first (serendipitous) Italian Roast offering, we're...

We get this question ALL the time, and sometimes end up in long discussions about the myriad theories and methods people have come up with or learned over the years. If you're curious, perhaps interested in coming up with your own new method, there are 3 important factors: Oxygen, Temperature, & Light. Overall, one of the best things to remember when taking care of your coffee is this: Coffee is in its healthiest form in the cherry, on the tree. Each step in processing and preparing is, in essence, destroying the bean. 1a) Drying 1b) Hulling, Wet Processing, Drying 2)...

Welcome to warmer weather! We know you’re all looking for refreshing new ways to enjoy your Gerhart Flavorful Coffee this Spring.  Here’s our original guide for your Springtime Brewing Pleasure.   First, FIRST, RATIOS: When brewing coffee traditionally, with hot water, it’s best to use between 1.75-2.25 of coffee (BY WEIGHT, not volume) for every 32 oz of water. Adjust the amount of coffee, and the grind, for your brewing method and equipment. When you cold-brew your coffee, the cool water is going to get less flavor out of each particle, so you’ll want to use a bit more coffee. You...