• Cold Brew
• French Press
• Pour Over
We recommend using a 1:15 ratio. For every gram of coffee, you will use 15 grams of water. We feel this ratio is optimal for bringing out the smooth well balanced flavor profile of each coffee we micro-roast. If you want a lighter coffee you can use a 1:16 or even a 1:17 ratio. If you want a stronger cup you can go as deep as a 1:12 ratio.
We realize not everyone nerds out like we do when it comes to preparing coffee and most may not have a gram scale, but fear not. You can still have a wonderful Ramona Roasters coffee experience using the following suggested brewing rations. Using the gram measurement will yield the most optimal results.
For a medium balanced cup use the following 1:15 ratios.
Cup Size Water Coffee
4 oz 90 g / 4 oz 6 g / 1 TBSP
6 oz 160 g / 6 oz 10 g / 1.5 TBSP
8 oz 215 g / 8 oz 14g / 2 TBSP
10 oz 275g / 10 oz 18g / 3 TBSP
12 oz 330g / 12 oz 22g / 3.5 TBSP
For a strong but still very smooth cup use the following 1:12 ratios.
Cup Size Water Coffee
4 oz 90 g / 4 oz 7.5 g / 1.5 TBSP
6 oz 160 g / 6 oz 13 g / 2.5 TBSP
8 oz 215 g / 8 oz 17 g / 3.5 TBSP
10 oz 275g / 10 oz 22 g / 4.5 TBSP
12 oz 330g / 12 oz 27.5 g / 5.5 TBSP
For our wholesale clients we recommend using 90 grams of medium ground coffee for each 52 ounces of water This ratio works great for the Bunn VPR Airpot systems.
LOCAL RAMONA DELIVERY DETAILS: (*subject to change)
– All orders are delivered next day between 3:00 pm and 7:00 pm
– No deliveries on Friday, Saturday, or Sunday
– All orders outside of Ramona, CA are shipped USPS
– All orders are shipped next day
On occasion, we may have one or two certified Fair Trade or certified Organic coffees among our offerings, but we focus more on an International set of standards called the Volcafe Way. The majority of coffees that we source are sourced by teams at origin that work with producers to implement the Volcafe Way.
So, just what is the Volcafe Way? It’s a system designed to maximize farmer prosperity while ensuring environmental and social integrity (because when farmers aren’t earning enough money to feed their families, it’s hard to talk to them about properly recycling water, for example). The Volcafe Way program, hires local people from coffee communities around the world and trains them in things like agronomy and small business planning. Today, they provide classes, individual attention and technical field assistance to interested producers in their communities, at no cost or obligation to the producers. The goal is win-win: Producers achieve higher-quality coffees and increased farm yields, which improve their bottom lines — and more high-quality coffees exist for us to deliver to roasters. Plus, more than a certification that customers can feel good about, it’s a philosophy that can be verified by third parties and that, while still just a few years old, is already showing real, data-backed results on the lives of producers and communities
Click the link below to read a great article that dives a bit deeper into organic coffee.
Did you know that 13% of the US population brew old stale (usually flavored) coffee that is shot through tiny little plastic cups each day? Of course, we are referring to the Keurig K-cups found in just about every business, hotel lobby, room and a good portion of restaurants are fully stocked with single cup machines.
There are definitely some important issues with Keurig machines that you should be paying attention to, concerning your health, your wallet and the environment.
Here are just a few reasons why we do not make or recommend using K-Cups and or the Keurig coffee brewing system.
Why Not K-Cups
Sourcing Standards – Coffee can be beneficial for your health when sourced properly, but it is damaging when not. As is the case with most food items. The source of Keurig cups and other single cup coffee machines are questionable at best.
In addition to generally having very low quality standards, excessively mass produced coffee in these single cup coffee pods is destructive for the countries it comes from.
Coffee production on this scale usually takes over smaller family farms and leverages them to produce more coffee for less pay and poor working conditions. There could be books of information regarding coffee farm ethics, but simply put – coffee production on this scale is typically more destructive than beneficial for the farms that produce it.
Additives – You will notice that most of the single use coffee cups, or “pods”, are flavored. Where do you think that flavor comes from? Undeniably some questionable ingredients. Here is just one sample of many things you should never want to put into your body.
The Chai Latte ingredient list contains:
Sugar, Creamer (Hydrogenated Coconut Oil, Glucose Syrup, Sodium Caseinate (from Milk), Sodium Polyphosphate, Dipotassium Phosphate, Sodium Stearoyl-2-Lactylate, Silicon Dioxide), Nonfat Dry Milk, Instant Tea, Natural and Artificial Flavors, Modified Food Starch, Salt, Sucralose.
Containers – Although there are options to use Keurig cups that can be recycled, the vast
majority of cups being sold are still of the plastic variant. What is alarming is that Keurig claims the composition of these cups are #7 plastic, which is an “unknown” proprietary composition.
Sure, some of the containers are “BPA free” but that is like saying grains that are “gluten free” are also healthy for you. Not the case. There are still many other problematic chemicals in plastics and glues that are leached out with heat and are very damaging to your health and hormones. No one’s body was designed to process foreign chemicals. This daily chemical soup should be a huge no no to pregnant women, those breast feeding or anyone with hormonal imbalances.
The Environment – So if 13% of the US population is using single cup coffee per day, how many cups per year is that? Unfortunately, a lot. There were over 8.3 billion officially endorsed “K-Cup” brand cups (there are additional knock off brands) that were sold in 2013 alone. Just in one year that is enough to wrap around the equator 10.5 times. Keep in mind, there are still plenty of other single cup coffee makers that have the same exact problem.
The bad news is all of that plastic isn’t going anywhere. 95% of the plastic used in the creation of these billions of cups per year is made from the same #7 plastic we talked about earlier, which is NOT recyclable. Even the 5% of cups that are recyclable, the mix of aluminum, plastic, coffee grounds and filtering system mixed with the fact that they are so small, leave them not getting recycled anyway. How many people do you know who use Keurig cups that dismantle them after each use and separate into their respective “trash” and “recycling” bins?
Not Fresh – Not only is the daily use of Keurig cups more expensive, the quality leaves much to be desired. Coffee is best kept in whole bean form, then ground and brewed roughly 48-72 hours after roasting. Of course this is a best case scenario, but the worst case scenario? Old stale coffee ground in plastic cups.This is the same thing as a jug of Folgers, except it costs much more per cup of coffee.
Why Not Keurig Brewing System?
Brewing Standards – If you go to any high quality coffee shop, you will find your local barista using 19-21 grams of ground coffee per cup of coffee prepared. This is roughly the same for espresso, french press, or pour over. How much does Keurig put in their cups? Roughly 5-8 grams. The rest, as we’ve highlighted above, is a bunch of foreign substances your body isn’t meant to process.
The standard temperature for which the Specialty Coffee Association of America’s (SCAA) Golden Cup Award is brewed 200 degrees F. Keurig machines only get to 192 F. Ask any coffee purists and they will tell you a few degrees makes a world of difference. 192 F is not hot enough to extract enough out of the grounds.
The combination of not hot enough water, the low amount of actual coffee, and the low quality of coffee means that you’re getting a really weak and awful tasting brew.
Why Not refillable K-Cups?
Brewing Standards – Many people do their best to be conscience about the environment and choose to use refillable pods and insert their own freshly ground coffee into them. While this sounds like a great solution, we refer back to brewing standards. If you are using the Keurig brewing system for its convenience, we recommend using the Aeropress which, is just as convenient for brewing a great cup of coffee.
We do not roast our coffee to the typical or common roast styles of light, medium, and dark. We roast our coffee long enough to bring out the unique and natural flavors of the original coffee cherry. We want you to experience and taste the distinct flavor notes of each coffee and not the flavors of the roast or heat. We have a little saying around here that goes, “We want you to taste the bean, not the burn!” Anyone can burn a bean but not everyone can gently coax the beautiful flavor profiles out of a coffee bean. We roast to highlight the unique flavor profiles of our coffees, not to achieve a specific appearance or color.
As for why we’ll never roast dark coffee and why you’ll never see oils on our coffee beans, simply put, oil is BAD for coffee. It degrades the quality of coffee and hides all the wonderful flavors under a cloak of a bitter, charred, and ashy taste.
Dark oily coffee beans will not stay as fresh as non oily beans and actually begin to turned rancid once the oils are released from the bean and appear on the roasted bean.
Not to mention the oils are not good for grinders. But we encourage you to do your own research.
Roasted on Date (freshness)It’s natural to want the have the freshest product when it comes to anything we consume and you’d think the same would be true for coffee, but that’s not necessarily the case.
Once coffee is roasted it goes through a natural process of degassing in which co₂ that was brought to the surface of the bean during the roast will continue expelling over the course of the next 5-7 days, and in some cases maybe even longer. While coffee goes through the degassing phase, water has a very difficult time penetrating the surface of the coffee bean. This ultimately affects the overall extraction of that sweet nectar you crave.
To achieve the best extraction and for the smoothest cup of coffee you’ll want to brew a coffee that was ideally roasted within the past 7-12 days. While roasted whole bean coffee doesn’t have a shelf life the aromas and natural notes of the coffee will fade over time. Of course, how you store your coffee is just as important as how your coffee was roasted and how it is brewed.
While we’re on the subject of storing coffee, let’s take a moment to dispel the rumor of storing coffee in the fridge/freezer. The bottom line is that moisture is bad for coffee, which in turn means storing your coffee in a fridge or freezer is not a good thing, not only because of their humid environments, but also because of the fluctuations in temperature which create moisture. When you take your coffee in and out of a fridge or freezer you are contributing to these temperature fluctuations.
It is more important to store your coffee in a tightly sealed container and in a dark, dry, and cool place like the back of a pantry.