Apr 18 2012

Meet the Growers
McMenamins Coffee Roasters (421 N.E. Knott St., Portland, Ore.)
Thursday, April 19, 4:30 p.m.
The event is free and all are welcome to attend.  Light refreshments will be provided.

waterfallLater this week, our department will have the opportunity to represent McMenamins at the Specialty Coffee Association of America's annual symposium being held in Portland this year. This is sure to be a highly informative event filled with the excitement that will come with having the year's largest coffee convention right down the street. As we gear up to attend workshops, see new products, and meet coffee professionals from all around the world, there is one event I am looking forward to above all else – our own Meet The Growers presentation...

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Apr 8 2012

photoAs you enjoy your coffee each morning, do you ever wonder where it comes from? Did you know that when coffee is first harvested it looks drastically different? The bean that helps millions of people wake up every day is actually the seed of a cherry. Right off the tree, coffee is a small, round, dark-red piece of fruit that resembles a grape. So how does this become a cup of coffee? After harvest, the cherry needs to be processed. The various processing methods that are used in the coffee industry each affect the taste of the bean in their own way.

In the wet or washed method, the fruit is removed from the seed which is then dried. This generally produces a clean, lightly bodied, acidic cup and is widely used in Central American nations such as El Salvador and Guatemala, among other regions. After harvest, the cherries are brought to the wet mill where they are sorted in tanks of water. The ripe fruit is dense and sinks to the bottom of the tanks while the unripe and defective cherries tend to float at the surface to be removed along with any other unwanted material.

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Feb 16 2012

photoThis year Portland will host the Specialty Coffee Association of America's Annual Convention. As we at McMenamins Coffee Roasters are preparing to participate in this important and exciting event, an opportunity presents itself to discuss the label "specialty coffee."

For a coffee to be designated "specialty," it must be rated 80 or above on the Specialty Coffee of America's scale of one to 100. This rating system looks for any defects as well evaluating the color, moisture content, aroma and a variety of other criteria that pertain to the overall quality of the bean. Beyond this however, the term refers to an entire industry focused on high-quality coffee where all aspects of production are constantly being improved upon.

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Jan 6 2012

photoThe newest product to come out of McMenamins Coffee Roasters is our seasonal offering -- Fireside Blend. This is a mixture of two of our finest coffees that work together to enhance the warm, nutty chocolate tones in one another and combine to create the ultimate beverage to enjoy throughout the chilly winter months in the Pacific Northwest.

This new blend required much research and experimentation to develop. Here at the Roasters, we are continually working to create new products that represent our commitment to quality. One important tool we use to achieve this is coffee cupping. This is a traditional coffee industry technique and can be seen as our equivalent to the more widely known art of wine tasting.


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Aug 1 2011

photoAt the end of last summer, we represented McMenamins coffee roasters at the Hawthorne Street Fair in SE Portland by providing samples of our iced coffee at the Bagdad Pub. Although everybody we met that day was very pleased with the smooth, strong taste and the refreshing qualities of the product, they were often unfamiliar with it. So here's the story...

Three factors lead to success in making an extraordinary iced coffee: 1) bean quality, 2) coarseness of the grind, and 3) extraction method.

With all coffee products, the first step is to select and roast the beans. For our iced coffee we use McMenamins house blend, a mix of Sumatran Mandehling and El Salvadoran Santa Rita beans that are brought to a medium roast in small batches using our L25 Probat roaster. The result is a blend that possesses a smooth taste with hints of chocolate and hazelnut. Once our beans are roasted and blended, we have the base needed to achieve the desired result. The next thing to do is grind the beans coarsely. Since coffee begins to oxidize and lose flavor immediately after grinding, this is done directly prior to brewing.

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