|
Dark Roast Coffee Beans
If you're going to buy a coffee as sublime as Hair Raiser, we want you to experience it at its best. Storing, preparing and serving excellent coffee requires some care. You wouldn't buy an exquisite bottle of wine, let it sit opened for days, then plop a few musty ice cubes in it and drink it out of a jelly glass, would you? (You would? Go away. We don't want you here.) Staleness, resulting from exposure to oxygen, is the arch-enemy of coffee. We ship our freshly roasted beans in gas-flushed valve bags; these bags have a one-way valve that allows the coffee to excrete carbon dioxide without allowing oxygen in to replace it. (Coffee in cans, by the way, is not only pre-ground but pre-staled. If it weren't, the carbon dioxide produced by the beans would turn those cans into time bombs.) Once you open the bag at home--and after you've taken a moment to get over the blissful transports induced by the smell--transfer the beans to an air-tight container. That means air-tight, people, not a Cool Whip container. Use a glass jar with a rubber gasket and a bail, and make sure the beans fill it up. You can store it in the freezer if you want, but not the refrigerator. Placing coffee in the freezer more than once can lead to moisture build-up, so it's a good idea to either use it all at once or measure out smaller servings in individual air-tight containers. Let the chilly beans thaw a few moments before grinding. Grinding, brewing and serving will need pages of their own. So that's it for this page, except for the boilerplate: Call (866) 9RAISER, e-mail us at info@hairraiser.com, or click here.
|
