Coffee Storage

  • Steven Hodel
  • May 29, 2014

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Sacks of Coffee Calusa Coffee Roasters Fort Lauderdale

Here are some elements to avoid when storing your coffee in order to make it stay fresh longer. Although at Calusa we recommend that you only by enough coffee in small amounts in order for you too always have fresh roasted coffee available. We also recommend that you buy whole bean coffee and use a burr grinder to get the maximum taste .. Now back to the point of this blog.. Here are those 4 th

Coffee is technically a fruit

  • Steven Hodel
  • May 26, 2014

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Coffee Cherries
It grows on trees, originally appearing as white blossoms and quickly developing into round ‘cherries’. Inside the cherries are twin coffee beans that coffee growers harvest. Occasionally there is only a single bean inside: these are called peaberries and are prized for their rich and robust flavor.

It can take up to five years for coffee trees to begin producing, and even then the right combination of rain, sun, shade, and temperature is required. Soil is also important: Arabica coffee beans, for example, do better in volcanic mountain soul.

When the coffee cherry has adequately matured, it turns glossy red. (Some varieties are yellow or light brown.) It is then ready for harvesting.

Five myths about caffeine

  • Steven Hodel
  • May 24, 2014

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Fresh Roasted Coffee Beans

I saw this from the Washington Post and I thought it might be of some interest to fellow coffee drinkers: Chances are, you have some caffeine in your system right now; you might even be reading this article with a cup of coffee, a can of soda or a mug of tea in hand. But how much do you know about the drug - and yes, it is a drug - you're consuming? Before downing one more gulp of your favorite

Using a French Press for Coffee from Calusa

  • Steven Hodel
  • May 21, 2014

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Automatic coffeemakers may be quick and convenient, but nothing beats the French press for flavor intensity, as well as style.

By allowing the coffee grounds to mingle with the water, it creates a stronger, thicker and more piquant cup of coffee, retaining essential oils and sediments that would otherwise get caught up in drip coffee maker’s filters.

Here is a video from Howcast about how to use a French Press.


Who or What does Calusa mean

  • Steven Hodel
  • May 19, 2014

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Calusa Coffee Roasters

The Calusa were a Native American people who lived on the coast and along the inner waterways of Florida’s southwest coast.
Early Spanish and French sources referred to the tribe, its chief town and its chief as Calos, Calus, Caalus, and Carlos. Hernando de Escalante Fontaneda, a Spaniard held captive by the Calusa in the 16th century, recorded that Calusa meant fierce people in their language. The Anglo-Americans used the term Calusa for the people by the early 19th century. It is based on the Creek and Mikasuki (languages of the present-day Seminole and Miccosukee nations) ethnonym for the people who had lived around the Caloosahatchee River (also from the Creek language).

Juan Rogel, a Jesuit missionary to the Calusa in the late 1560s, noted the chief’s name as Carlos, but wrote that the name of the “kingdom” was Escampaba, with an alternate spelling of Escampaha. Rogel also stated that the chief’s name was Caalus, and that the Spanish had changed it to Carlos. Marquardt quotes a statement from the 1570s that “the Bay of Carlos … in the Indian language is called Escampaba, for the cacique of this town, who afterward called himself Carlos in devotion to the Emperor” (Charles V, Holy Roman Emperor). Escampaba may be related to a place named Stapaba, which was identified in the area on an early 16th-century map.

What is a cupper?

  • Steven Hodel
  • May 14, 2014

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Coffee Cupping

Coffee is similar to wine that they have a sommelier or wine steward, who is a trained and knowledgeable wine professional. In the coffee world a similar position is called a “cupper” and so I have included some information on what a cupper is and does

The “Cupper”

A crucial part of any high quality coffee is the expertise of the person in charge of the final roast, or the “cupper”, as they are known in the industry. The finest quality green beans are nothing without the hand of a qualified cupper involved in determining the temperature and amount of time the beans are roasted to produce the final product.

Roasting releases the flavors, acidity and oils within the coffee bean. There is no standard formula on how to roast coffee since every harvest is different and even coffee taken from the same farm will differ somewhat from year to year, depending on the amount of rain, sunshine and when the coffee fruit is pollinated. An experienced cupper has the ability to detect the crucial essence within the roasted coffee and decide if there is a need to increase or decrease the roast time or temperature in order to maximize the unique characteristics of each crop of green beans.

Hope you found this informative.

Cupping Coffee

  • Steven Hodel
  • April 30, 2014

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One of the first steps we will be taking with our new roaster and is part of the ongoing process with all our roasts is to “cup”  the roasted coffee.

Cupping is a standard procedure that involves deeply sniffing the coffee, then loudly slurping the coffee so it spreads to the back of the tongue. We then attempt to measure aspects of the coffee’s taste, specifically the body (the texture or mouthfeel, such as oiliness), sweetness (the perceived sweetness at the sides of the tongue), acidity (a sharp and tangy feeling at the tip of the tongue, like when biting into an orange), flavour (the characters in the cup), and aftertaste.

Since coffee beans embody telltale flavors from the region where they were grown, by cupping you attempt to identify the coffee’s origin.

Calusa, in the future, will offer cupping opportunities for our clients so that can experience this unique process.


The Sound of Coffee Roasting

  • Steven Hodel
  • April 29, 2014

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A word about Sound and how it relates to coffee roasting: Sound is a good indicator of bean temperature during roasting. There are two temperature thresholds called “cracks” that roasters listen for. At about 200–202 °C (392–396 °F), beans will emit a cracking sound much like popcorn does when it pops, only much quieter.

This point is called “first crack,” marking the beginning of light roasts. When the beans are at about 224–226 °C (435–439 °F), they emit a “second crack.” During first and second “crack” pressure inside the bean has increased to the point where the structure of the bean fractures, rapidly releasing gases, thus an audible sound is emitted.

Diedrich Coffee Roaster

  • Steven Hodel
  • March 17, 2014

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Calusa Coffee Shop Customer | Fort Lauderdale | Calusa Coffee Roasters

We are going to be ordering the Diedrich Coffee Roaster....

Welcome to Calusa Coffee Roasters

  • Steven Hodel
  • January 8, 2014

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This is our first blog post of what we hope will be many many more. We are in the process of getting the site up and running so stayed tuned and come back and visit us.