Taste The Bean

[Originally from the Flying Five Coffee blog from 2004-2009]

Here at Flying 5 Coffee, you’ll see many more single origin coffees than blends — ie, coffees composed of only one type of bean. That’s because of our “Taste The Bean” philosophy. In short, we love tasting what the world’s coffees have to offer on their own. We love connecting what we’re drinking with where it came from, where it was grown and how it was picked and handled.

The people in the wine world call this “terroir”, which roughly translated means “from the soil.” They mean that a particular wine’s taste comes from where the grapes were grown, what the soil is like, what the climate is like, and how they are handled when they are picked. Coffee is the same way — all the same factors contribute to how coffee tastes.

So, we like to let the beans speak for themselves for the most part. That way, if you’re having a cup of Brazil, you can connect to that South American country in a way you couldn’t if we called it “House Blend.” Or, if you’re drinking an Ethiopian Sidamo, you can think about the legend of a goat herder’s dancing goats discovering coffee in the first place.

That’s not to say that we don’t have any blends — we do. Even when we blend different coffees to create a new taste though, we’ll tell you what’s in the blend so can still “Taste the Bean.


[Originally from the Flying Five Coffee blog from 2004-2009]

One thing that has always bothered me is when you see a coffee and it says “house blend” or something like that, and doesn’t say what coffee beans are in there. I want to know what’s in my cup!

To me, it seems a bit like ordering “white wine” — you have no idea what you’re going to get, and you’re a bit worried how good it’s going to be. Ordering a Chardonnay is usually a better bet. Did you ever notice that even a white “table wine” will tell you what grapes went into it on the label?

At Flying 5 Coffee, we believe you have a right to know what’s in your cup, so in every blend we offer, we let you know what beans are in there. Besides, it’s much more fun connecting what you’re drinking with where it came from.

Open Bins Of Beans

[Originally from the Flying Five Coffee blog from 2004-2009]

It seems to be fairly popular along the front range for coffee shops and supermarkets to have roasted coffee bean bins where shoppers can scoop out their coffee and bag it themselves. It”s a nice experience: you can directly see the beans you”re buying, and even sometimes smell the beans when you scoop them out. Plus, rows of coffee beans are look good.

The only trouble is the taste.

While these open air bins are romantic, they can”t provide the best tasting beans. The trouble is oxygen – when beans are in direct contact with oxygen, that enables the primary staling reaction for coffee. So, when people open the bins to scoop out coffee, a fresh set of oxygen is let into the bin so that more staling can occur. I”ve done side-by-side tests and can taste this staling in only a day or so.

So, to get the best taste, always buy your coffee in pre-packaged bags that were packaged immediately after roasting. And, of course, also know when they were roasted so that you know when you”re getting fresh coffee!