Looking Forward

We have a lot of plans for this blog, so we hope you stop by often.

We are going to have a customer profile every week where we talk about some of the people that have been stopping by the shop since it opened. We will also have interviews with some of the fantastic vendors that are selling our beans in their shops.

Since I am new to the whole coffee thing, I have a lot of catching up to do. I need to fully understand the entire life-cycle of coffee--from seed to cup--in order to properly represent Bean & Leaf. As I delve into that research I will write up what I find so that together we can have a deeper appreciation for this ancient beverage. If you know of a particular book that I should be reading, please let me know in the comments.

There are lots of goings on at the shop so you can expect to hear recaps of all the fun we're having, as well as reports on tastings, markets and outside events where our coffee and tea are served.

This blog is also about the people that created this business, so very soon it will be time to tell the stories of Chris & Missy and their wonderful kids, as well as Hugh, Missy's father and Katie, her sister. Employee awesomeness will be mentioned here, and if there's time you may even get to hear a bit about me, too.

Of course, another thing that I've got to cover in this blog is the coffee itself. New origins, particularly good roasts, a blend we find divine, all of that will be fully documented here on Freshly Roasted.

The only things we ask are that you use that comment link and tell us what you think, that you send us any pictures of Bean & Leaf events, and that you stop by the shop and try the new offerings and say hello.

Coffee and tea are community beverages, drinks to be shared with friends with lively discussion and lots of laughter. We would love for this blog to reflect and enhance the amazing community already centered around our shop, and we need your help to do it!

Essence of Earth

Bean & Leaf loves farmer's markets. Not only because it's a great chance to offer our organic coffee to exactly the type of people that want to drink it, but also because we just love fresh, delicious produce. It is a chance to meet the people that work hard every day to grow amazing food, and that is so much fun. There is nothing better than eating food that was picked only a few days or maybe even a few hours earlier. That essence-from-the-earth adds a depth and richness to the meal that is unmistakable. It is exactly the same ethos we bring to roasting our beans and steeping our tea, and we hope you can taste it in every cup.

Solving Coffee Problems

Decisions are never easy, but I guess when it comes to selecting the house blend you will offer under your own name, it gets even tougher. Foodworks II had three blends from us: earth, perfect and moonless. The staff got together and tasted them, and across a handful of people the answer came back... tied. Well, earth and moonless tied, and perfect lost by 1. But now we have to figure out a way to help them decide between the two blends.

Perhaps a public tasting will solve the problem for them. We'll go into the store, make a big pot of each blend and let their customers sort it out. After all, this isn't only about what the staff at the store likes, but what their patrons will enjoy, as well. And if it has to come to blows, so be it. In the end, one blend will stand above.

Went to GreenDrinks tonight at iPark and it was a great event. Talked to some people who have horrid coffee in their office and so I'm going to go in let them taste how good it can be. They will be floored by the naturally occurring flavors. They are a green building company, and so they need to have our beans.

Also met the owners of a village store that is *the* morning stop-off in their town. Their building is a protected historical location and they want to fill it with organic and sustainable products, including fresh coffee and tea. We can help them do that. They seemed very excited about the idea of biodegradable cups, lids, stirrers, etc. Little do they know they won't even need sugar or cream.

Our coffee is sweet and delicious all on its own.

Rare and Delicious

I cannot wait until the day I get to walk into a new store or coffee shop and start talking to them about our coffee, and I get to say to them, "Here, try this. I roasted these yesterday." And then watch their eyes light up when the sweet brew first hits their lips. Coffee that fresh doesn't appear very often.

Luckily, I won't have to wait long. Got a second lesson on the roaster and next time I'm on my own. It is a fairly straightforward process, but there are a lot of variables that can change the outcome of a roast. The amount of beans, how hot the roaster is before you start, vents, flame level, all kinds of little adjustments that will change the way they taste after they have cooled. I am very excited to learn the subtle intricacies of a perfectly roasted bean.

Also had to do a delivery this morning, and it was tons of fun. They were so happy to have our bags arrive. Foodworks II is a great natural food store on Main Street in Old Saybrook, and we are thrilled to be selling there. Right now they are also trying three different blends, and one of them will become their specialty house blend. We'll have a tasting there in 2 weeks (Sat March 21).

Speaking of tastings, the Whitneyville one Saturday went great. Even though it was pouring out the store was quite busy and a lot of people had a sample. We served Huehuetenango and Rwandan and the huehue only won out by a bit. 11 bags, total, out the door, and lots more ready on the shelves in a great central location. The pics, obviously, are from that event.

Tons more great stuff is coming up for Bean & Leaf. We're working on getting into several more stores and we hope to have some caterers serving our beans before too long. But the day we get a local coffee shop to carry our beans exclusively will be a very good day indeed. I'm certain it will happen soon.

Tales From the Road

Traffic is off the hook in this little town of New Haven. Was just over in West Haven talking to a potential tea-buyer and the roads were clogged all the way back to the apartment. The return trip should have taken ten minutes but instead took nearly thirty. But no matter, that's how it's got to be. The only way to get people to purchase our beans is to go there and show them how amazing they taste. You cannot sell coffee or tea over the phone.

Then the there's the issue of the sale itself. Every one is a different experience, and I have to make sure to approach each person as an individual. That's easy. That's what I do. Some want to know about the source of the beans. Others want to know about our roasting process. Their questions determine what I focus on. The most disconcerting experiences are when the person I'm selling to knows more about coffee than I do. That will change the more I do this, obviously. Already I can identify individual origins by taste.

However, the one thing I have to keep an eye on is my tendency to talk quickly. I like to tell people everything about our beans and all the reasons they should have them in their store and how great it is that we use wind-power to run our store, that we have compostable bags, special house blends and everything else all at top speed because I've had, yup, you guessed it, lots and lots of coffee. I have to remember to slow it down and let it flow.

Really, all I have to do is hand them some huehue and let the beans speak for themselves. I'm just there to carry them around. Fast.

Flavors Buzz

Coffee is good for you.

It's even better when it's grown without pesticides and chemicals. And when the growers are compensated fairly for their amazing beans, their lives improve.

They get the beans to us and we roast them perfectly.

But the best part is when the just-cooled beans are shredded between burrs, then saturated with water, allowed to drip into your cup and then splashed across your tastebuds causing a cascade of flavor that keeps you up till 2:30am thinking about it.

Hamden Coffee Tasting

Bean & Leaf will be doing a coffee tasting on Saturday March 9 at the Whitneyville Food Center, located at 1248 Whitney Ave, Hamden, CT. We'll be serving at least 2 of our favorite coffees, one of which will definitely be the amazing Huehuetenango and the other will probably be our perfectly balanced House Blend.

We will be there from 9:30am to whenever the coffee runs out, but fear not, our beans will be available on the shelves starting that day.

It is a rare experience to have a chance to taste a variety of coffees at the same time. Usually you stop in for a cup, drink it and call it a day. On the weekend maybe you brew up a pot and enjoy it with the paper. But how how often to you brew up 3 pots, each made of different amazing beans, and then taste them side by side?

Much like wine, coffee has subtle and surprising flavors that truly come to light when you can taste one after the other. So if you are in the area, come on down and taste some beans roasted only hours before they are brewed for you.