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11 Sep 2009

Trace Bundy – An Agros Supporter and Camano Coffee Drinker

A few months ago, we had a younger gentleman and his wife show up at the Camano Island Coffee roasting building to enjoy some coffee. As a geek, and a mac user (sorry PC people), I immediately smiled seeing both of them pull out Mac computers and iPhones. I walked up to them and chatted with them a bit. Turns out, they had heard about us (and tried our coffee) from Agros and they were Agros supporters. After the round of introductions, I found out that Trace’s latest CD was inspired from a trip he and his wife, Becca took with Agros.

Being the geek that I am, I looked up his facebook page and myspace page. Then I found his website. I totally fell in love with his music. Trace plays “finger-style acoustic guitar” and uses “digital looping” to create an effect similar to many guitars playing different parts all at once. The catch is, he’s is the only one playing. I bought his CD (from itunes) immediately and am listening to it as I type this post and listen to it frequently… it’s good music to work to!

Recently, I received an email from Emily Bergstrom with Agros. I wanted to share a couple small excerpts from that email with you all:

“Trace and Becca Bundy said to say hello to you all and thanks for the coffee beans (which they plan to enjoy this great Sunday morning!)”

I checked out his facebook site and found a link for you to check out if you’d like to see about his upcoming concerts. “Note: brewing and serving our aromatic coffee was a great way to get folks over to the table and talking about village productive initiatives. Many took home the Camano Island brochures for future purchases, and many more wished they could have bought a bag on the spot… to consider for your future events :)

Not only was Trace this really awesome musician I got to meet in person, but he is talking about CICR’s Coffee and our mission and supporting Agros. His support of Agros really makes him stand out from a lot of other musicians out there, in my mind.

That all said, I wanted to introduce you to him and encourage you to check out his music. I’ve linked to his sites throughout this article but wanted to provide a quick list of some great Trace Bundy links to learn more about him.

Website
Facebook
YouTube – Recommended :) MySpace
iTunes

Ok, that’s it for now. Thanks for reading and I hope you discovered a musical gem as we here at CICR have!

Dan – CICR


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30 Aug 2009

Coffee Making – Flat Filter Drip and Cone Filter Drip


1-dan-image.jpgIn the USA, drip coffee is the single most popular way to brew that morning cup of coffee. Most people brew coffee in a drip coffee maker because it’s easy and habitual. Many people, however, consistently prepare their coffee incorrectly. Depending on the individual, it can be misinformation or just the way they’ve been brought up to brew their coffee by their parents. Keep in Mind… everyone enjoys their coffee differently. My guide is to steer those who are unaware of the proper techniques towards enjoying a much better cup. There are a group of people who purposefully do things differently. While that may not be considered “the ultimate” way to enjoy coffee, for that person it may be. Coffee grinders are going to make a HUGE difference in flavor. I’m writing this post assuming you have a good burr grinder. I’m also going to assume that you are receiving whole bean coffee from CICR. If you’re currently getting it ground, you can skip over any steps that mention grinding the coffee. I do, however, strongly recommend that you purchase a decent burr or even a conical burr grinder and start grinding your own coffee. The flavor difference is huge… especially a couple weeks into your coffee shipment. The brewing process is simple and many people will find this part boring. In an effort to be complete, however, I’m going to spell it out briefly.

1.) Fill the water tank on the brewing unit to the fill line (or to the level acceptable for the amount of coffee you’re brewing). Make sure you don’t use distilled water or unfiltered tap water as the water will severely alter the flavor of your coffee.
2.) Grind your coffee. Typical grinders will have numbers 1-9. Assuming 1 is the finest grind on your grinder, grind a number 4 for your cone filter or a number 6 for your flat filter. If your grinder isn’t numbered, put the dial in the center for a flat filter and make it a notch or two finer for a cone filter.

3.) Use Enough Coffee! Yes, I bolded this. Many people have varying views as to the strength of their coffee. That is fine and totally up to personal taste. The problem lies in the extraction. Not enough grounds will give you over-extracted coffee. It’s better to make it strong and water it down afterward with hot water.

4.) Start your coffee maker and set a timer for the length of time it will take to remind you to come back when it’s finished.

5.) If you have a thermal pot, you’re ready to go and your coffee will stay hot for a long while. If you have a glass pot, make sure you turn the burner off immediately or else your coffee will continue to cook and you’ll lose a lot of flavor.


Untitled-1.jpgOk, if you were skipping over the instructions, let me summarize a couple things that everyone needs to know and add a few more things:
- Use at least 1 tablespoon of grounds per 8oz of water (I prefer 6oz personally).

- If possible, grind the amount of coffee you need just before brewing it.

- Do NOT brew your coffee weak if you like it weaker. Instead brew less and add hot water.

- Cone Grind – #4; Flat Grind – #6 on a typical burr grinder.

- Use water that is purified but not distilled for the flavor. That will ensure your coffee tastes as good as possible. Thanks for reading! Please ask any questions you may have. Either respond to this post or catch us on Facebook or Twitter! Dan – CICR


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22 Jul 2009

Coffee Making – French Press

On Camano, at CICR’s roasting building or by phone, we are frequently asked questions about proper preparation techniques for coffee. I’ve decided to start a mini-series of blog posts aimed at explaining the various coffee making methods and how to properly prepare and enjoy your coffee with each one.

Matt’s previous post explained how much he enjoys the experience of a great cup of french pressed coffee. I agree that French Pressed coffee is my favorite experience of the beverage. Read on to see why we love the press pot so much and to learn how to love it yourself…

Now first of all, some basics about French Press coffee.
The french press is considered by many to be the best way to enjoy the true flavor of the coffee. The preparation of the drink allows more sediment to be included in the beverage, making it a strong, rich, cup of coffee. After brewing, the grounds remain in contact with the brewed coffee causing the flavor to grow stronger and at some point, turn bitter. It’s generally considered to be “expired” or “old” after 20 minutes or more of contact with the water. One interesting thing about our coffee is that you’ll find the flavor will last well past that 20 minute point due to the extreme smoothness and high quality of our beans. We still recommend consuming it prior to 20 minutes but if you don’t, don’t throw it out! You may still really enjoy it!

On to the brewing…
Great! Let’s get started. French Press is painless and easy but to cut back any confusion (in case you’ve pulled out that french press in the back of your cupboard and are following along), I’m going to do a numbered list to help guide you through the preparation steps.

Note: I’m writing this assuming you use a good burr grinder (either flat burr or conical burr). If your coffee comes pre-ground or you use a small hand grinder, I HIGHLY recommend that you looking into purchasing a burr grinder (for the sake of a good, consistent, fresh grind) and promise you’ll love your coffee all that much more!

  1. Start a pot of water boiling.
  2. While the water is boiling, it’s time to get your other items accumulated and ready. You’ll need a grinder, a scoop or some utensil for measuring your coffee into the french press, a french press, and a mug or two for the finished product.
  3. Once the water is at a boiling temperature, it’s time to start the process.
  4. Turn off the burner and remove the pot so the water can cool slightly. By the time we are done, it should be very close to the exact temperature we are aiming for.
  5. Grind your coffee beans on your grinder’s coarsest setting.
  6. After grinding, immediately scoop the desire amount of coffee into your french press. (A good starting point is about 8.5 grams of coffee per 4 ounces of water – then adjust to taste).
  7. By this point, your water should be perfect temperature.
  8. Fill the pot up towards the top moving the stream around to saturate all the grounds. (Make sure and save some space for the plunger mechanism)
  9. Add the top and plunge down slightly to completely submerse all the grounds in the water.
  10. Wait. 2-3 minutes for smaller, personal french presses is a great time and 4 minutes for larger ones. (I personally will err on the side of waiting too long rather than not long enough to make sure I get a good extraction)
  11. It’s time! Slowly and steadily press the plunger down while trying not to let the rod bend or bow.
  12. Serve and enjoy

It’s really easy! After you do it one or two times, you’ll become a pro and be making it often in the future. While french pressed coffee is very popular, coffee is a wonderful product in that there are so many ways to enjoy it. Each individual finds their own way of enjoying every last drop. Keep your eyes peeled for more “Coffee Making” posts and you’ll be able to brew the perfect cup of coffee no matter what you’re presented with.

Until next time, Press Away!

Dan – CICR


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21 Jun 2009

Agros: Land, Hope, Life.

Most of our customers are aware of our relationship with Agros and they know that Agros is one of the ways the Camano Island Coffee Roasters is able to create hope for many around the globe. At the roasting facility, one of the questions we are asked frequently is, “What does Agros do to create this change?” or (slightly summarized) “How does Agros work?”. I wanted to take the time to share with you a very quick glimpse of the organization called Agros International.

Agros.org states what they are on the front page in a nutshell:
“Agros International is committed to breaking the cycle of povery for rural families in Central America and Mexico by enabling landless communities to achieve land ownership and economic stability. Having learned that the root causes of poverty extend across communities and are passed down from generation to generation, the Agros development model is holistic, sustainable, and focused on long term results. This commitment to the long-term sustainability of a whole community serves to break the cycle of poverty in all its forms.”

What makes Agros work is also what make their organization a perfect fit for our Coffee Lover’s Club members. Agros is NOT an organization that makes a habit of giving out cash, services, or goods to “help” a needy family. They believe, as does CICR, that that doesn’t solve anything. Instead that causes a dependancy that isn’t healthy and doesn’t promote self-sustainability.

Agros creates positive change for the long haul, not for the immediate moment. Their whole style is sustainability through land ownership. The land is purchased by Agros and then sold at cost to the families. This gives those families the opportunity necessary to create a lasting change, which is really what they needed.

“The Agros development process consists of six primary components, and requires an approximate 7-10 year investment.” The components are:

  • Community Organization“Help families define a vision for a new community and develop the local leadership required to create a self-sustaining, thriving community.”
  • Land Ownership - “Work with families to identify and purchase agricultural land on credit and use their payments to purchase land for other new communities.”
  • Community Education and Training“Create opportunities for adequate healthcare, education, adult literacy and spiritual growth.”
  • Housing and Infrastructure“Implement community and individual construction projects such as houses, schools, irrigation systems, latrines, infrastructure and community centers.”
  • Sustainable Economic Growth“Develop agricultural production and support income-generating activities through microenterprise loans and technical training.”
  • Passing on the Blessing“Give other communities the opportunity to own land through repaid loans and empower them to dream of a brighter future for their children.”

read more in depth information here

We feel it’s important that our Coffee Lover’s Club customers know exactly what their purchases are doing to create hope for others. Please check out Agros at the following links:
www.agros.org, on Facebook, on Twitter and watch some of their videos on our YouTube channel or the video page on our blog.

Dan – CICR


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2 Jun 2009

Coffee of the Month – June

Papua New Guinea and Sumatra Medium Roast

The perfect blend of two great coffees. The Papua New Guinea brings subtle chocolate tones while the Sumatra provides distinct dried fruit tones and ties the two together with a nutty base. This coffee is always a favorite of our customers each time we bring it out as our monthly special. Papua New Guinea and Sumatra are both Indonesian countries that grow coffee as their main cash crop.

Sumatra is the largest island located entirely in Indonesia. The largest city in Sumatra is Medan with a population just under 3.5 million people. As a whole, Sumatra is not very densely populated with about 96 people per square kilometer. It is, however, the 5th most populate island in the world. The coffee Camano Island Coffee Roasters offers comes from the Gayo Mountains. For more information you can visit Wikipedia.

Papua New Guinea is part of the Australasia ecozone which includes Australia, New Zealand, eastern Indonesia, and several Pacific Island groups. Many of the surrounding islands contain entirely different species of birds and animals leading experts to believe the islands were never linked. Unfortunately, only 3% of Papua New Guinea is privately held. The rest is held under a 99 year State Lease or held by the state. For more information you can visit Wikipedia. We have also featured Papua New Guinea back in April of 2009 and you can read some different information there.

This coffee is a great coffee to wake up to as well as enjoy after dinner with dessert.

Enjoy!

Dan – CICR


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12 May 2009

Changing Appearances to Reflect the Inner Purpose

We’ve been working really hard on making our image match our purpose. There are so many great reasons to buy our coffee and we find that sometimes we lose our purpose AND our customers’ attention when trying to relay that message to them. Sure, we have organic, fairly traded, shade grown, top 1% of the coffee available on the market (and if you’re already buying from us, you probably started skimming because you’ve heard that message so much!) Really though, what is our main purpose? Sure, we’re a business trying to make money, but there is so much more to it than that.

With these thoughts in mind, we set out to rework the look of our site and will continue to update the message as the weeks progress. We wanted to first share this with our blog readers, our facebook fans, and our twitter followers. CamanoIslandCoffee.com has been redesigned to convey our heart and our focus. What good is great coffee that doesn’t also bring hope and restoration to the growers?

Check it out! http://www.camanoislandcoffee.com

Thanks for reading and keep on changing the world with us!

Dan and Matt – CICR


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