Archive for March, 2009

Coffee Tips

rich-roasting

When you buy whole bean coffee the best way to keep its freshness is to put it in an airtight container in a cool dark place (NOT YOUR FRIDGE).

If you are keeping it for longer than a month, the freezer is an acceptable place to put it, but remember to put it in an air tight container first.

Grind only what you need for each brew and make sure you get the grind right for whatever process you use. Grind your coffee as fine as you can without clogging your filter or turning your coffee to mud. The finer the grind the more contact between water and coffee but do not pulverize the poor bean, you don’t want a powder. We recommend two level tablespoons per 8 ounce cup.

Experiment, depending on the person, you may use a little more or less. 90% of your coffee is water so remember to use good H20.
Now stop everything and sit down in a comfortable chair with your freshly brewed coffee and watch the world go by. Cheers.

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admin on March 12th 2009 in Uncategorized

Coffee Notes

rich-roasting

The Six Century Circumnavigation

Coffee Arabica is said to have originated on the plateaus of central Ethiopia, under the natural shade of the rain forests thousands of feet above sea level.

From Ethiopia to Yemen where the Europeans discovered it growing, the tenacious arabica plant began an enormous journey at an electrifying rate that would eventually cover the globe.

From medicine to a beverage used with meditation and religious exercises to the coffee houses in the streets of Cairo, everyone who tasted it wanted it.

The arabica plants’ journey was made easier because of its natural stubborn, self pollinating persona. From Yemen to India to Java and eventually to Europe, the plant was on the move.

King Louis XIV had a huge curiosity and love of luxury, coffee was on his list. The Dutch happened to owe him a favor and so turned up with a single coffee plant that he oggled over for a time and then had the first greenhouse in Europe constructed for this almost holy plant.

The French had tried to grow the plant in Southern France but had failed due to frost, one thing the plant will not tolerate. And so this plant flowered and bore fruit in a little greenhouse in Paris. This was in 1715 and it’s journey had just begun.

Sprouts from this precious tree reached the shores of Martinique in the Carribean in 1720 after a man named Chevalier Gabriel Mathiew De Clieu made a stupendous journey across the Atlantic. Eluding pirates, storms and the doldrums, the crew eventually became short on rations including water and all but one of the seedlings died. De Clieu couldn’t stand to see the last shoot die and so shared his water rations till the land was reached and the little shoot was safely ashore.

There it flourished and 50 years later became 18 million plants in Martinique. This noble tree spread throughout the Carribean and into Mexico, Central and South America and eventually coffee seed from Brazil was introduced into Kenya and Tanganyika only a few hundred miles from where it originated in- Ethiopia.

So ends the six-century circumnavigation of coffee, a huge industry that we all need to learn more about and be passionate about in order to find a balance for all the people involved in this industry. Like many things in our unbalanced world, harmony is difficult to find but impossible if we don’t try.

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admin on March 12th 2009 in Uncategorized

Our Blends

bike barn blend coffee  cuban missle coffeedancing goat coffee endless summer coffee good ol days coffee laughing coyote coffee naramata coffee peruvian decaf coffee shipwreck coffee smooth operator coffee wake up bomb coffee

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admin on March 12th 2009 in Uncategorized

Our Story · How Time Flies

rich-roasting

Eight years ago BYB started roasting coffee in a small garden shed in our backyard. We started with a small 25 year old 5 kilo Probat roaster that we were fortunate enough to come across in Kelowna.

It is a great machine with a life of its own but years later it has come to rest beside a larger 12 kilo Probat roaster that is much more capable of keeping up to the 1/2 ton of coffee we are now roasting every month. For a roastery, this is not a great quantity (although it is a great deal more than the 50 pounds we sold in our first month of production) but for us it is a great spot to be.

Our goal at BYB is to grow but never too fast and never too big. Everything we do is by hand. Each bag is labeled and filled by hand. Each batch is roasted on a fully manual open flame Probat roaster with heart, soul and love. Our goal at BYB is to live a good life, roast coffee, drink coffee, support small coffee farms, keep our values and integrity alive and not get caught up in all the things that are not important in life.

Oh and by the way, our new roaster also has a life of its own and seems to have learned a few tricks from its little buddy.

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admin on March 12th 2009 in Uncategorized