Costa Rica Organic Shade Grown Coffee

  • Steven Hodel
  • April 19, 2016

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Costa Rica Organic Shade Grown Coffee
Our Coffee from Costa Rica and the “La Amistad” Organic  Finca La Amistad Estate in Costa Rica processes and packages only coffee produced on its own organic plantations or on land owned by an association of organic producers. The founders of La Amistad donated this land to the families that make up the association when they homesteaded the region in the 1940s.

The vision of the founders was that this was the way to forge a solid future based on the local community.

Its a classic example of constant perfection. The coffee is grown at 4000 feet in the lush mountains just outside the La Amistad National Forest on the border of Panama and Costa Rica.

The owner of La Amistad’s lodge and reserve, Roberto Montero, was recognized 15 years ago by The Smithsonian for efforts to protect La Amistad’s biosphere. In the past 5 years, Mr. Montero has enacted changes in his coffee and fruit production in order to ensure that he leaves a zero-carbon footprint.

The coffee at La Amistad is wet processed Strictly Hard Bean (SHB) graded Organic Arabica exhibits a  wonderful coffee with a dark chocolate body, sweet and soft fruit notes, smooth finish with a well-balanced acidity.

New Times Reader’s Poll

  • Steven Hodel
  • April 7, 2016

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New Times Readers Poll for Calusa CoffeeHello Everyone.. I received a notice from the New Times about there Readers Poll for among everything else, the best coffee shop. It would be great if Calusa could win this so I wanted to make you aware that Nominations for their Best of Reader’s Poll went live this week and you go to this link:
 
 
and vote for Calusa under Best Coffee Shop category. If you have never done this before there is a email sign up process but hopefully that won’t hold you back but at the same time wanted to make everyone aware.
 
 
The current round of voting for Nominee’s ends on April 26th and the top 4 locations with the most votes will advance to a the Final round where votes will reset and users can then vote for their top pick between May 4th – 31st.
 
Thanks for the help!!

Coffee Definitions

  • Steven Hodel
  • November 4, 2015

Comment 1

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

New Café Announcement

  • Steven Hodel
  • October 20, 2015

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Sumatra Espresso Coffee at Calusa Coffee Shop Fort Lauderdale

Great News Today at Calusa!!

Looking for a local coffee shop ? We are pleased to announce that we have officially opened our cafe in the same place as our coffee roasting operation. We are calling it the Calusa Cafe, or we may sometimes refer to it as Calusa Coffee House but either way come on by and enjoy a cup of fresh roasted coffee!

It will not be the fanciest coffee house in Fort Lauderdale but you will get a great cup of coffee at a great price and served by the friendliest people in town.

Due to our new adventure we are changing our hours of operation and will now be open Monday through Friday from 7:00 a.m. to 3:00 p.m and Saturdays and Sundays from 8:00am to 12:00pm.

We’ll be offering our full coffee menu including: Espressos, Lattes and Cappuccinos. We will also have a daily drip brew.

Of course we will still have our bags of coffee for those who prefer to have there coffee at home.

For those driving to see us, the easiest approach is via I95 as we are just east of 95 on the north side of the road in between 6th and 9th avenue. If you are coming from Federal Hwy just head west about 2 miles and we are on right hand side. The exact address is 161 East Commercial Blvd, zip 33334

We’re pretty excited about our new cafe and after months of planning, four to five days of intense construction and renovation we are ready to go! Come on by and take a look for yourself!

rancilio Calusa Coffee Roasters Cafe Calusa Coffee Blend Condiment bar at Calusa Coffee Roasters Coffee Counter at Calusa Coffee Roasters Colombia Coffee at Calusa Coffee Roasters

 

Fair Trade Africa Coffee

  • Steven Hodel
  • September 20, 2015

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A short coffee film on Fair Trade Africa and an organization dedicated to uniting fair trade producers across Africa and helping them connect to consumers worldwide.