FWIW, according to the little snail icon they are “shipped ground”.
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Is this 100% Arabica by any chance? I can’t see it anywhere.
Will a vacuum sealer keep beans fresh for a much longer period of time, or is there a reason why you never see beans (as opposed to grounds) vacuum sealed? My vacuum sealer helped my cheese addiction and I now have a drawer full of various cheeses…
Is this coffee fair trade? I see in the description something about farmers getting a fair price but I do not see any certification.
Did the world run out of wine? I haven’t seen any on wine.woot in awhile.
Well, it is Thursday after all. And according to my burning credit card, wine indeed was sold over the past two days!
[QUOTE=joanglo, post:53, topic:323087]
maybe 1000 Faces needs to know bell hooks does not use upper case.
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Your 100% right. On the bags it appears under-case, but it very often gets switched to a upper case in the hustle and flow of grammatical commerce. Nice catch though!
[QUOTE=tetchypoo, post:20, topic:323087]
If you want good coffee, buy whole beans from a local or trusted roaster, a week after roasting, but no longer than a month after roasting.
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For some of us, freshly roasted coffee is a day’s drive. Before Wal Mart (the devil) came to our small town, buying whole bean coffee (probably roasted 6 months ago) meant driving an hour to the nearest “big” town. Thankfully we have online sources like WOOT to fill large gaps. Coffee served at our house can’t compare, I’m sure, but the scones here are yummy!
[QUOTE=egroat, post:64, topic:323087]
Is this coffee fair trade? I see in the description something about farmers getting a fair price but I do not see any certification.
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Hello! Great question. It can be a long discussion, but here is a good starting answer. 1000faces primarily works with single coffee farms whom are not able to be certified as FAIR TRADE(FT.) Both of the Herbazu and the El Injerto would be more like DIRECT TRADE.
To be FT they would have to be part of a cooperative, where their beans would get mixed in with other COOP members. Often with speciality coffee growers joining a cooperative is bad for their business, because the quality of their own hard work gets lost in the processing of the coffee. FT coffee’s get mixed by regions. So if you are a artisan grower, your coffee would get mixed with your neighbors isn’t as particular about the cherries he picks or the varietals that are getting sorted.
El Injerto and Herbuzu process their own coffee. We have a strong relationships with both of these farms and they are more wonderful places to live and work.
We do buy FT coffee’s, but we often use those coffee’s for blends as they present more of a regional taste profile.
Exactly. I do get coffee from local roaster and I mail-order Peet’s (no east coast locations). I use whole beans and have a cheap but effective burr grinder (cuisinart). Every now and again I do freeze a pound or two and I think it helps preserve flavor, regardless of what I have heard. Any of these options results in much better coffee than what you will find ground in a super market.
Hello,
My name is Benjamin Myers. I am the owner and head roaster for 1000faces coffee. I am proud that our coffee is being featured on Wine.Woot today. These are two excellent single origin coffee’s and two of our classic blends we have sold since we started roasting five years ago. They will make you very happy, I can hardly believe the deal you are being offered! I will be on-line today to answer questions you have for me about our coffee or our company.
Cheers!
Benjamin Myers
owner/founder/roaster
1000faces Coffee
I thought this was wine.woot. What is this drink.woot?
[QUOTE=diman, post:62, topic:323087]
Is this 100% Arabica by any chance? I can’t see it anywhere.
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Yes. All of the coffee’s are of the Arabica family. The El Injerto is a blend of Bourbon and Caturra. The Herbazu is a Villasarchi. We try to highlight the varietals in each coffee.
[QUOTE=jarichmond, post:57, topic:323087]
There’s definitely a trend towards brighter and more lightly roasted coffee in the Bay Area. They’re calling the roasters the “third wave” of coffee, and it’s sort of a reaction to the really dark style of roasting that Starbucks and Peet’s (a smaller Bay Area-based competitor of Starbucks, for those who don’t know them) popularized. It really took me a while to get used to the lighter roasts, but especially now that I started roasting my own, I rarely get dark roast coffee anymore. If you like exploring the impact of the different growing regions, a lighter roast is better because the darker the roast, the more that the roast itself dominates the flavor profile instead of the origin of the coffee.
I know some people just really don’t like the lighter roasts, and I think that’s fine, but I would point out that there’s a big difference in the taste depending on exactly how light the roast is and the brewing method you use. When I started out roasting, I accidentally left some of them closer to the cinnamon roast than the more typical city-full city roast, and when I used my stovetop espresso (Mokka pot) brewer, the coffee was downright sour and tough to drink. It was still a bit bright for me, but much more approachable when I switched to a French press with it. If you’re feeling adventurous and have access to different brewing contraptions, it’s interesting to see the impact it can make.
The origin also makes a big difference for the light roasts. I’m a huge fan of Ethiopian coffee personally, which can have a sort of fruity character with a lighter roast. I found one once that I swear smelled exactly like a basket of blueberries after I made it. I’m not sure it would be for everyone, but it was a really interesting batch of coffee.
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You know your stuff! I used to drink the popular style of “burnt” beans until I spent some time at a coffee plantation in Panama and learned how much more of the flavor profile you can get from a lighter roast.
My main issue moving to lighter roasts was that I missed the intensity of coffee flavor. I quickly learned the answer is simply to use a higher coffee to water ratio.
Question for 1000 faces: I’ll be in Athens next week, can I get this deal if I come in your shop and mention woot? that way I can avoid the shipping delay… 
We welcome people to stop by our roaster anytime.
I have found the best way to store whole bean coffee is with one of these. This is NOT a gimmick – it really does extend the shelf life of recently-roasted beans.
I have been home roasting for about ten years, and drink four to six cups a day, and it has been interesting reading about the different ways people enjoy or don’t enjoy coffee. I hope you are all talking about drinking black coffee, no cream, no sugar no nothing, the only way to drink a cup of Joe.
[QUOTE=pjhad, post:11, topic:323087]
Anybody want to share their coffee to water ratios? What do you prefer; drip, french press, vacuum? Some cool hipster method we have never heard of? What about coffee grinders? I know burr is the way to go, but they are kind of expensive.
What makes your coffee so great?
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I’ve recently started using an aeropress (you can see it at thinkgeek.com, and watch a video of it in action). This is my favorite of everything I’ve tried, and I have started enjoying lighter roasts with this, too. This method doesn’t let too much of the acidity come through. You make one cup at a time, it is a zip to clean, and cheap enough to have several of them. It uses very little energy (whatever it takes to heat the water) and also makes great iced coffee.
[QUOTE=loreelu, post:78, topic:323087]
I’ve recently started using an aeropress (you can see it at thinkgeek.com, and watch a video of it in action). This is my favorite of everything I’ve tried, and I have started enjoying lighter roasts with this, too. This method doesn’t let too much of the acidity come through. You make one cup at a time, it is a zip to clean, and cheap enough to have several of them. It uses very little energy (whatever it takes to heat the water) and also makes great iced coffee.
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Aeropress is a great brewing method. It does a great job of highlighting quality coffee. It is also very easy and great for traveling and having good coffee on the road.
[QUOTE=aarphacker, post:70, topic:323087]
Exactly. I do get coffee from local roaster and I mail-order Peet’s (no east coast locations). I use whole beans and have a cheap but effective burr grinder (cuisinart). Every now and again I do freeze a pound or two and I think it helps preserve flavor, regardless of what I have heard. Any of these options results in much better coffee than what you will find ground in a super market.
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I use Counter Culture beans. I get a bag delivered every other week, and use a Capresso grind & brew every morning.
They do deliver, for those of you who can’t find decent coffee locally.
Outside of wine, my coffee is my major splurge!