ABOUT ARNOLD'S COFFEE

1. First, use only the finest freshly roasted premium Arabica coffee beans.
2. Coffee is 98-99% water. Use freshly drawn cold water. If your water is chlorinated or does not taste good, try bottled spring water.
3. Measure accurately. Never guess. Using one standard coffee cup, (5 oz.), of cold water, your 10 cup coffee maker is 50 ounces. Start by using either one level tablespoon for a mild cup or two level tablespoons for a full-bodied cup and then adjust measurement to your taste.
4. Use the correct grind; too coarse results in a weak tasting cup, too fine in a bitter cup.
5. If you are using a paper filter, rinse it out with hot water, to remove the sizing, before use.
6. Make certain that your coffee maker is clean and that you follow the manufacturer's instructions for brewing.
7. Brewing Temperature should be 195 to 205 degrees Fahrenheit
8. Immediately following brewing, remove the coffee grounds from the brewer.
9. Give the brewed coffee a quick stir as soon as possible after brewing for maximum flavor and aroma.
10. Remember: Coffee held on a burner deteriorates rapidly. Do not hold more than 15 to 20 minutes. It is best to pour freshly brewed coffee into a warm carafe.
11. Avoid reheating coffee. Microwaving alters the chemistry of the coffee and taste suffers.
12. Oxygen, humidity and light are the enemies of coffee. Never store coffee in the freezer or refrigerator. Use an airtight container and store in a cool dry place. Whole bean coffee will stay fresher longer than ground coffee. Buy only one week to ten day's worth at one time and visit us often.

European KVW Process - This process produces the best tasting and most aromatic decaffeinated coffee.

Swiss Water Process - This process uses no additives to extract the caffeine, only pure water.

Keeping Coffee Fresh

Coffee loses flavor when it is exposed to air. Much of the coffee's flavor resides in natural oils. The oils become volatile after roasting. With time and exposure to air, oils can vaporize and oxidize, leaving you with flat, stale coffee. Minimizing air circulation slows down the process of oxidation.

Ground coffee retains full flavor for only a short while. Whole bean coffee has much less area exposed to air and retains its flavor for several weeks. For this reason you may want to invest in your own coffee grinder and grind only the amount of coffee that you use for each brew.

Coffee beans should be kept in a dry, sealed container in a cool, dark place. The enemies of coffee are air, light and moisture.

Guide to Tasting Coffee

Aroma. This is a coffee's first impression and should reflect the actual taste of the coffee. It should be clean and pleasant.

Acidity. This word describes a coffee's brightness, which allows the real taste of the coffee to be experienced. Acidity must be tangy but never sour.

Body. This is the pleasant feeling of heaviness that a good coffee has in the mouth. This is caused by the natural oils in the coffee.

Cleanliness of cup. Good coffee must always be free of any defects that cause disagreeable tastes or that distract from the true flavor of the coffee. Coffee should be pleasant to drink at all temperatures and it should never leave any type of unpalatable aftertaste.

Flavor. This is the final arbiter of a coffee's quality. After a coffee is judged to completely satisfy the above criteria, it may finally be judged for its taste.

Arnold's Roasting Chart

Full Flavor: (American Roast) This roast is perfectly balanced. It is chocolate brown in color, with all of its flavor characteristics developed and precisely defined.

Full City Roast: This roast is slightly darker in color than the full flavor roast. The coffee oils will rise to the surface and may already appear. Viennese roasted coffee is equally suited for use in either drip or espresso equipment.

French: These are hearty, darkly roasted beans that focus on the innate flavor of the cup and are excellent for pressure brewing and dessert recipes.

Beans About Coffee...

• Coffee is a FRUIT!!!
• There are two species of coffee: Arabica and Robusta. Arabica is a higher grown coffee which develops more slowly than Robusta. The result is an intensely flavored cup with half of the caffeine of Robusta coffee.
• On average, a coffee tree produces somewhat less than one pound of coffee each year. With world production at around 85 million 150 pound bags, we can estimate that there are approximately 12,750,000,000 coffee trees!
• Coffee takes a year to grow, is harvested by hand, processed at a mill, sent to port by an exporter, shipped overseas in a container vessel, warehoused by an importer, shipped by rail and truck to a roaster, roasted and packaged, shipped in boxes to the retailer and sold to a consumer, who grinds, brews and enjoys his coffee for only pennies a cup.