Guatemala Coffee

  • Steven Hodel
  • September 1, 2017

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Red Coffee Cherries at Calusa Coffee Roasters in Fort Lauderdale

We have added new coffee to our lineup. Its a single origin coffee from Guatemala and comes from the area surrounding Antigua. The famous ancient city of Antigua contains over 43 churches, so it is not surprise that this special coffee gets the brand “Iglesias”. Antigua Iglesias comes from the Plantation Santo Tomas and El Vallecito. Both are located in Ciudad Vieja in the state of Sacatepéquez at the slopes of the Volcano Agua.

The coffee grows under Gravilea trees in rich volcanic soil. After harvest, the coffee is brought to the famous mill, Concepcion Escuintla. During the coffee’s time at Concepcion, it is sundried on patios, separated by size, density, and color. The result is a superior coffee with extreme complexities.

Its a fully washed coffee that’s grown at an altitude between 4700 and 4900 feet and comes from the a coffee plant combination of Bourbon, Catuai and Caturra.

We will be offering in both 12oz and 1lb size and also, on occasion, at our shop for the V60, Aeropress or French Press

Cold Brew Coffee

  • Steven Hodel
  • February 13, 2016

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Coming soon: We are going to start to offer Cold Brew Coffee but with a twist. Our Cold Brew is created by a renowned chef who is adding his special touch to this unique brewing method.

Cold Brew Coffee at Calusa Coffee Roasters

 

Our cold brew will have a  combination of Calusa fresh roasted Coffee that is steeped for 24 hours and infused with organic ingredients.   Here is a list of the initial 4 types of cold brew coffee that we will be offering:

Black Lightning

24-hour cold brew steeped with Calusa Coffee single-origin Guatemala roast. Double-filtered and best served cold. Fruit notes, low acid, friendly for tea drinkers. No sugar added.

 

 

Thunder Crack

Our “mocha”. 24-hour cold brew steeped with Calusa Coffee Orange Blossom blend, and all natural cocoa powder. Once double-strained, a light amount of raw cane sugar simple syrup is added to cut the bitterness. Coca is naturally caffeinated, so an extra kick and chocolate notes make this one special.

 

Stormy Weather

The milk and sugar blend. 24-hour cold brew steeped with Calusa Coffee Orange Blossom blend. Once double-strained, 3 oz. (per 8 oz. of coffee) of whole milk, and 1 oz. (per 8 oz. of coffee) raw cane sugar simple syrup are added. The sugar, when combined with milk and coffee, lean towards liquor and caramel notes on the finish. No preservatives added. Good for 2 weeks from brew date.

 

Sun Shower

Organic maté steeped for 24 hours with lemon and orange. Double filtered, no sugar added. Naturally caffeinated bush that is usually bitter, our process yields floral notes and plenty of citrus on the nose, smooth finish.

 

 

This Cold Brew is still in the pre production phase but we wanted to give our readers the first notification as it only will be offered in small amounts and on first come first serve basis.

If you would like to reserve a bottle or would like more information, please contact us at info@calusacoffeeroasters.com or call our shop at 954 449 4377

 

Coffee Shop at Calusa Coffee Roasters

  • Steven Hodel
  • December 1, 2015

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Coffee Portafilter at Calusa Coffee Roasters

Its been about a month since the coffee shop has opened at our roasting facility and its been amazing at the amount of new customers that have come in.  Although Calusa is on a highly trafficked road in Fort Lauderdale, its been surprising how many people were reluctant to come by as they were unsure exactly what we did. This I attribute to the poor signage that we had, which apparently was doing a poor job explaining what we were all about.

When I opened the coffee shop, I put up a new sandwich board sign that gave a more clear explanation of what we were now offering and that seems to have been very beneficial in getting the curious in our doors and trying the our coffee.  Its been amazing experience to talk to people about coffee and to talk about all the differences between coffees from different parts of the world .  We get customers coming in, that may have been drinking they same kind of coffee for years, now asking what coffee I am using for espresso that day or what options they have for a pour over.

Since we are a small roasting operation, we have a limited quantity of coffee that we roast each day and when  we run out of it, clients will have to explain to our clients that unfortunately they will have wait until our next roast of that particular coffee. Therefore, they have even started to ask what coffee I am going to be roasting that week and if they like one because they just tried it in the shop, they are asking me to hold a bag for them.

In conclusion, at least for this post, I have to say its been a great experience and I have very happy to have opened the coffee shop. I am meeting some very interesting people and its great to be able to talk to them about coffee and coffee roasting.

 

Coffee Definitions

  • Steven Hodel
  • November 4, 2015

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Latte Art - Calusa Coffee Shop Ft Lauderdale

Here are a list of coffee definitions that you will frequently see used in coffee shops and coffee roasters. At Calusa Coffee we often get questions about what a certain type of coffee drink is or what is certain type of coffee brewing method

AFFOGATO
Ice cream (traditionally vanilla) “drowned” with a shot of espresso.

AMERICANO

A shot of espresso diluted with hot water.

BARISTA

The person who prepares coffee at a coffee bar.

CAPPUCCINO

An espresso shot combined with foamed steamed milk. Five to seven ounces total.

CHEMEX

The classic hourglass-shaped filter coffee brewer. Chemex filters are denser than other paper filters, and many believe that this creates a sweeter, well-balanced cup of coffee.

CLEVER COFFEE DRIPPER

Recently introduced, a filter cone with a stopper that lets coffee steep before dripping, extracting more flavor.

CLOVER

High-tech single-cup brewing machine. Company was bought by Starbucks in 2007.

COLD DRIP COFFEE

Coffee grounds are steeped in cold water for about 12 hours, then strained to make a concentrate that’s used for iced coffee and cut with milk or water. It’s associated with New Orleans.

CORTADO

Espresso topped with flat steamed milk, 4 to 4 1/2 ounces total.

CREMA

Thick, caramel-colored emulsified oils that sit on top of an espresso.

CUP OF EXCELLENCE

A competition to determine the best coffee bean grown in a particular nation. The top Cup of Excellence (C.O.E.) lots fetch significantly higher prices at auction.

CUPPING

Tasting method used by coffee professionals. Coarsely ground coffee is steeped with hot water in shallow bowls, then slurped from flat spoons.

DARK ROAST

Coffee beans roasted until they exude oils. The style has fallen out of favor among many artisanal roasters who think it overwhelms certain flavors.

DIRECT TRADE

When coffee roasters buy directly from farms rather than from brokers. Proponents say it increases coffee quality and gives farmers more power.

DRIP COFFEE

Coffee made with a filter, a press pot, a percolator or a countertop coffee maker. Flavor is extracted by contact with water not under pressure.

ESPRESSO

Concentrated coffee made when hot water is forced at pressure through fine coffee grounds. Usually slightly less than 2 ounces total. Baristas prefer 8 to 10 bars of pressure and 15 to 25 grams of coffee.

EXTRACTION

Drawing flavor from coffee grounds. Coffee can be underextracted and taste sour or overextracted and taste bitter.

FAIR TRADE

A private program that certifies that farmers or coffee growers are paid a minimum price for coffee.

FILTER COFFEE

Drip coffee made with a ceramic, glass or plastic cone lined with a paper filter. Favored by professionals because it gives them control over water temperature — ideally 200 to 210 degrees. This coffee is sediment free, though some believe the filters add unwanted flavor.

FLAT WHITE

Espresso with flat, steamed milk, about 5 to 7 ounces.

FRENCH PRESS

Coffee made by steeping grounds with hot water in a vessel with a plunger and metal filter that pushes the grounds to the bottom. Often used in coffee bars for limited-edition coffees. Also called a press pot.

GREEN BEANS

Unroasted coffee beans.

LATTE

Espresso with steamed milk, 8 ounces or more total.

LATTE ART

The pattern formed by rhythmically pouring steamed milk into an espresso drink. Decorative and demonstrative; only properly steamed milk will hold a form.

MACCHIATO

Espresso topped with a dab of foamed steamed milk, about 2 to 3 ounces total.

MICRO-LOT

Coffee from a single farm, or a specific part of that farm.

MOCHA

Espresso mixed with chocolate syrup and steamed milk.

NEL DRIP

Short for “flannel drip,” it’s a form of drip coffee that uses flannel filters imported from Japan. The filters are temperamental, and must be washed by hand and kept chilled when not in use.

PORTAFILTER

The filter basket and handle on an espresso machine.

POUR-OVER COFFEE

A method of drip coffee developed in Japan in which the water is poured in a thin, steady, slow stream over a filter cone. One cup of coffee takes as long as three minutes to brew. Some coffee bars have pour-over setups with several cones and distinctive swan-neck kettles from Japan.

PUCK

Spent coffee from a portafilter or Clover.

PULL

Espresso shots are “pulled.” The term is a holdover from when machines were lever operated.

REDEYE

A cup of brewed coffee with espresso.

RISTRETTO

Espresso pulled short — with less water — for a smaller, more concentrated drink.

ROAST

Unpalatable green beans are heated to create complex flavors that are extracted during brewing.

ROAST DATE

Most small-batch roasters print the roast date on bags of coffee. The rule of thumb is that coffee should be used within two weeks, and some coffee bars won’t sell beans more than a week after they have been roasted.

SEASONAL COFFEE

Coffee beans ripen at different times of the year in different regions, and can appear in markets and coffee bars for limited times.

SINGLE ORIGIN

Coffee from a particular region, farm or area within a farm.

SIPHON

A coffeemaking device, using vacuum pressure and a series of vessels, that originated in the 19th century. It recently gained popularity in Japan and is being used more in the United States. Despite its complications, it is known for producing fruity, bright coffee.

SLOW DRIPPER

Unusual devices imported from Japan with a glass sphere and a series of tubes and valves that make coffee with cold water in about 12 hours.

TRIFECTA

A high-tech single-cup coffee brewer introduced recently.

Source: NYTIMES

Calusa Coffee Shop

  • Steven Hodel
  • October 9, 2015

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Cup of Espresso at Calusa Coffee Shop Fort Lauderdale

We have news that we are VERY excited about! After a lot requests, we will soon be offering Coffee to Go! Latte Cappuccino and Espresso’s made with coffee that is roasted fresh on site! Stay tuned ! We are located just east of 95 on Commercial Blvd so easy on – easy off!
Calusa Coffee Shop