Whenever we need to learn about the finer points of java, our good friend Velton Ross of Velton’s Coffee Company is only too kind to drop a lil’ science in our direction. So when we wanted to learn more about blending/roasting theory and about why you might choose an espresso blend over a single origin bean (or vice versa), we headed up to his roastery in Everett, WA, to get his perspective.
If you’ve ever had similar questions, then this field trip video is right up your alley! In addition to the great information he imparts, he also busts out a few exceptional dance moves with Bunny. Who doesn’t love that?
It’s our favorite time of the year — Velton’s limited edition Holiday Blend is back! This year, Velton says he was inspired by fruitcake, combining two fruity coffees in a 50/50 blend that we found to have very chocolatey and berry flavors throughout.
Watch Gail & Allison brew a couple of cups using Hario pourovers. This special blend is available through 1/15/12 or while supplies last.
In our regularly rotated set of roasted-to-order single origins, we’ve had a few popular superstars. Last week, we swapped out the three previously featured beans with a new set that are delicious as espresso, pour over and even drip coffee, if that’s what floats your caffeinated boat. We’re now featuring a bright Mexico Nayarita (which just received a 90/100 from Coffee Review), a chocolatey Brazil Pico Agudo Estate and pink grapefruit-imbued El Salvador Pacamara.
Velton came up for a visit and pulled these three new varieties as espresso so we could see how they compare. Delish!
Sometimes you just don’t want too much extra skip in your step, but you’re not willing to give up the flavor of a great cup of coffee. We asked the crew to blind taste the four different decaf coffees we carry — Lavazza, illy, Caffe Mauro and Velton’s — to determine which ones they thought tasted like a good, solid cup of coffee.
We’ve been offering Velton’s Single Origins coffees via our roast-to-order program for several months now, and we just recently rotated out one available option for a new one: The Ethiopian Sidamo Moredocofe was cycled out to make room for the new Peru Pichanaki. This new variety is full bodied with a very sweet and buttery-smooth flavor. It has a spicy tropical fruit and clean sugary-citrus finish — and we love it!
Since we hadn’t cupped these on camera before, we thought that the introduction of a new option deserved a tasting review. Watch as the crew (+ Velton) tastes the Guatemala Huehuetenango, Costa Rica Tarrazu and Peru Pichanaki. Tripleyum!
We give a lot of love to the espresso drinkers in the crowd, so thought we’d develop a sweet concoction for the drip coffee aficionados out there. This tastes almost as if there is a liqueur involved, but it’s non-alcoholic. Obviously, a state you are more than welcome to change.
What’s the best way to store beans? We’re often asked this question and we are performing few tests to see how different storage methods keep coffee tasty and fresh — and for how long.
First up, we tested beans stored in the original roaster’s bag compared with beans store in an Airscape over a month period. Watch as we pull shots from each to determine how fresh the Airscape keeps the beans.
We’re excited to offer selected single origin beans from Velton’s Coffee on a roast-to-order basis! We’ll be sending over batch orders each Monday morning, they’ll be roasted and then shipped out within the following 48 hours. These selections will rotate on a semi-regular basis, depending on availability.
Currently on tap are the following:
Ethiopia Sidamo Moredocofe: Featuring tinges of jasmine, sweet peach citrus and baker’s chocolate, this delicately tea-like coffee comes from the highly respected Moredocofe farm in the Guji region.
Guatemala Huehuetenango: Floral, lemony-orange citrus, lingering sweetness and a rich, juicy body are a few of the attributes of this coffee, which comes from the Rio Azul cooperative.
Costa Rica Tarrazu: This fully washed bean from the Don Mayo farm is clean, bright and leaves flavors of tangerine, milk chocolate and brown sugar behind.
We’re (almost) totally settled in and ready to show off our new digs! Please join us this Sunday, November 14th, from 12pm – 4pm at our new location (6911 216th St SW, Lynnwood WA 98036) and help us celebrate a new chapter in our story!
Gail, Kat, Jessica and Allison will be on hand to answer any questions you may have about equipment, demonstrate gear and provide any buying advice you may need — plus we’ll have a few special guest stars:
Andy & Scott from La Marzocco will be on hand, pulling shots on the GS/3 and talking about the machine. This is an excellent opportunity to learn more about La Marzocco and the GS/3.
Velton will be here with an arsenal of Hario V60 pour overs, serving up tastings of three of his favorite single origins as well as his limited edition Holiday Blend.
If you needed more of an incentive to come party with us, we’re also holding a trivia drawing with a grand prize of a $100 Seattle Coffee Gear gift certificate! Show off how much you know about our videos and you may be richly rewarded.
Should be a fun, casual and tasty get together — hope to see you Sunday!
It’s back and it’s better than ever — so sayeth the creator himself! This year’s batch of Velton’s special, limited edition blend crafted specifically for the holidays is a rich brew with hints of chocolate, nutmeg and strawberry-rhubarb. Sounds delicious, right? Well, according to Velton, this may be his best holiday blend yet.
Featuring beans from Ethiopia Moredocofe, Panama Boquete Volcancito and Sumatra Harimau, it’s blended to perform well as both an espresso and drip coffee. It’s also packaged in a pretty lil’ glossy red bag with a seasonally-accented label, making it perfect for holiday gift giving.
We highly recommend picking up a bag for yourself or someone you love — it will be available until 1/15/11 or while supplies last.