Do you know where your coffee comes from? A Video from Shamrock Foods at Coffee Reserve

Chef Bryan of Shamrock Foods recently talked about why it’s important to know where your coffee comes from, and how to select the right coffee wholesaler/roaster.  Did you know that Coffee Reserve custom roasts to suit your flavor profile, so that your coffee will be uniquely yours?

The Advantages of Shamrock’s Coffee Program, Filmed at Coffee Reserve Youtube Video

The trips that we take to coffee producing countries play an important role in establishing relationships with coffee growers and ensuring that we have a consistent supply and quality.   Even more important is the batch roasting process and experienced roastmasters to bring out the best flavor from each origin and blend. According to Chef Bryan, that’s what sets Shamrock Foods and Trescerro Coffees from Coffee Reserve apart from the rest.

We roast each batch to order, and offer proprietary blends and a variety of packaging and labeling options.  We agree with Chef Bryan that consumers today are more and more discerning when it comes to their coffee. We owe it to our customers to provide the highest-quality, best tasting coffee to represent their brand.

This entry was posted on Thursday, February 2nd, 2012 at 7:17 pm and is filed under Blog, Uncategorized. You can follow any responses to this entry through the RSS 2.0 feed. Responses are currently closed, but you can trackback from your own site.

Food Service Industry Veteran Deborah Sandoval Joins Coffee Reserve Brands

We are excited to announce the addition of Deborah Sandoval to the Coffee Reserve team.  Deborah brings almost twenty years of experience in the food service industry to her position of Account Executive at Coffee Reserve, and has spent the last several of those years in the coffee business, deepening her respect for a great cup of coffee.  With a strong foundation of experience in management, national sales, contract administration, purchasing and marketing, Deborah is ready to share her knowledge and provide exceptional customer service to clients.  “Building true partnerships with clients and customers has been a key to achieving strong sales successes over the years,” Deborah says.  “I look forward to developing long-term relationships with Coffee Reserve clients and becoming an integral part of this talented and passionate team.”

When she’s not immersed in the world of coffee, you can find Deborah rolling up her sleeves and tackling her love of renovating older homes.  She and her two Labrador retrievers are currently living in her most recent project.

This entry was posted on Monday, January 23rd, 2012 at 6:08 am and is filed under Blog, Uncategorized. You can follow any responses to this entry through the RSS 2.0 feed. Responses are currently closed, but you can trackback from your own site.

The History of Latte Art

Coffee Reserve Brands has been a proud sponsor of various Latte Art throwdowns lately, and it seems like this creative yet precise form of delicious artistic expression has come out of nowhere to become a measure of barista skill and talent everywhere.  So where did the idea of latte art begin and how have the techniques been passed on through the coffee community?

David Schomer, owner of Seattle’s Espresso Vivace is credited with bringing latte art to the forefront of coffee culture.  He first became intrigued with the “velvet foam” crafted at Uptown Espresso in 1988.  He worked on his technique of free-pouring the textured milk using the sides of the cup to form swirls and waves, and perfected the heart pattern by 1989.  He learned to create concentric rings around the heart by using a method of shaking the pitcher, which he learned from a barista in Milano.

Schomer saw the now popular Rosetta pattern (fernlike waves that form a floral design in the cup) first in a photo from another Italian café in 1992. He was smitten with the beautiful pattern and worked for about six months perfecting the technique.  Once the heart and Rosetta patterns are mastered, a creative barista can expand his or her repertoire into swans, rabbits, elaborate geometric designs, birds and other animals.

In the last few years, latte art throwdowns have become increasingly popular competitive events in the coffee world.  As in all culinary disciplines, presentation is a vital component of a successful creation.  In Schomer’s words, “The intent is to promote respect for caffe espresso as a culinary art that emphasizes flavor, a silky feel, and stunning presentation possibilities.”   As specialty coffee roasters, we love the history and dedication behind this growing art.

This entry was posted on Wednesday, December 28th, 2011 at 8:36 am and is filed under Blog, Uncategorized. You can follow any responses to this entry through the RSS 2.0 feed. Responses are currently closed, but you can trackback from your own site.