Why buy Gourmet Coffee from Barista Coffees?
When it comes to Gourmet Coffee and Gourmet Tea, the idea that Barista Coffees had was to bring to customers the best quality products and affordable prices, along with great customer service. We stick to those values because we believe in them. Since we are based out of Paris, TX, it makes sense to follow through with your word, the products you sell and the services you provide. It’s not hard to understand that gourmet coffee today is overpriced by competitors that shall remain nameless, but we’re pretty sure you know who we’re talking about.
Barista Coffees is about quality products. We don’t accept anything less than high quality and wouldn’t sell products to our customers that would be considered 2nd rate or not top tier. Our belief is that customers who want value and enjoyable products will know our quality. With that understanding, we may not be the biggest coffee seller on the block, but we are growing.
What We Know about Gourmet Coffee
Coffee is enjoyable. It’s that moment right as grab your cup and feel it’s warmth, you savor it with your nose, inhale deeply appreciating the aroma and then take that first sip. That sip is the completion of years of hard work, multiple journeys, and passion. This is what makes that first sip perfect.
When you are holding a cup of gourmet coffee, close your eyes and let the sensation take over. Open your mouth just slightly and breathe in some of the taste since it’s almost electric and then deeply through your nose. You can tell almost instantly how you day will go after that first sip.
What you smell is the most complex thing humans enjoy. When people talk about the flavors of coffee — notes of orange, or hints of clove — it’s because those organic molecules are contained in the coffee bean. If a coffee reminds you of apple pie, it’s because coffee shares some of the same components as food, like lactic and malic acid.
Inside that small coffee bean are the same natural components that make flowers smell so lovely and it’s those common components that let us know when the fruit is ripe. Comparing red wine to coffee on a molecular level, coffee has wine beat 2:1. When you taste coffee, wait for it to cool down just enough for you to handle it’s warmth — you’ll be able to tell when it’s the same temperature as your body.
Flavor only matters to you. What do you enjoy? What scent does this remind you of? Do you want full body, light acidity, floral? Chocolaty to the taste?
Even if it’s something you can’t quite put your finger on, there will be things you will notice. Even without the right words, you’ll know what you like.
You experience the full flavors of the coffee bean if and only if nothing has gone wrong during the roasting process.
There is one right way to roast coffee and someone watches that roaster all day long, and that’s a person who knows exactly how to bring the best out of every bean to give the perfect balance and they have been doing it for years.
They constantly quality check the coffee beans by pulling a small amount at a time during the process. They look them over carefully. Smell them to see if they are the quality we look for. Then, they place them back. Later, more are pulled and the process starts all over again. This process is completed numerous times, perhaps hundreds of times a day by professionals who’ve done this for years.
By knowing how to adjust the temperatures and times at exactly the right moment. That is how personal the process becomes
The roast of your coffee deserves this full attention, because it can bring out the personality of the beans. Roasting brings out things like acidity, floral notes, chocolate, molasses, and earth. At the first crack – an audible signal that happens at a particular point when roasting coffee- you can hear when those coffee beans are almost ready. Once you’ve attained that, roast just enough to add the right amount of body and sweetness, without degrading the beans.
Roast different coffees as though they’re the same? They’re not. So, this is not going to work. Roast for color and not taste? Never do this. It doesn’t work.
Whatever you do, please don’t burn those coffee beans. Something so small can go through much to get to your home. Including coming from around the world.
The best coffee grows in the most remote places and there is a thin band that goes around the world near the equator. Within that band, you need mountains, thick old-growth forest and just the right microclimate. this is where the world’s finest gourmet coffee is grown.
Producers & Processing
The world’s coffee producers are experts at growing and get coffee crops ready. They truly know how to make the coffee great. They are like-minded, because they want to produce and be known for high quality products that can be enjoyed by those who want to source from them.
- Southeast Asia
- South America
- Central America
Producers are what makes the heart of great coffee.
Not only do they have the skills and expertise, you are talking about generations of experience that help them grow the highest quality and never just mediocre. The coffee will never get any better than what it is once we have our hands upon it. We count on producers to provide the highest quality coffee bean. A roaster, a truly great one, strives to be equal in their job to those who’ve grown it.
The producers cultivate the coffee. They pick when ripe. They remove the fruit. Then, they rest the beans so they can acquire a better sense of self.
Everyone does something slightly different. And it’s usually a family effort to grow the best coffee in the world, but every part, from the pickers to those who take the fruit off the bean play a role.
They live on four different continents and speak at least 30 different languages. Some use traditional methods that are centuries old and trusted methods that have been used for generations; some have taken out four-year loans to get that new top-of-the-line piece of equipment to lead to a better cup.
It’s not the easy way. It’s not the fast way. It’s the best way, and it creates the best coffee possible.
Coffee is a type of tree and with the many different branches there are different flavors attached. There are numerous types of coffee.
There isn’t one kind of coffee, but a family tree. For hundreds of years, people have been planting, raising hybrids of different types and perfecting it, and today there are multiple types, or varietals.
The variety matters. Because, you matter. The same as different types of grapes yield different wines, the variety of bean can have an impact on a finished cup.
Ten thousand years ago, the Coffea trees grew wild on the mountain slopes of southwestern Ethiopia and continue to grow there under cultivated conditions.
Still to this day, there are coffee ceremonies. They gather and roast the beans, brew it and then pour a cup for everyone in a predetermined order.
When Dutch traders witnessed this, they became enchanted with it. they ended up cultivating that coffee in Indonesia. French missionaries also saw how wonderful and beautiful this brew was and brought it to Europe, throughout Africa and to the Americas.
Coffee, today, is grown on 4 different continents and in 70 countries where you will find shrubs and their cherry. Not only will you see farmers, but pickers and those who process the coffee from fruit to bean. Also, the roasters that perfect the beans and bring coffee drinkers the insatiable pleasure that enjoyed on a daily basis. Gourmet Coffee isn’t that much different than it was hundreds of years ago even with the amount of varieties. We’ve just gotten better at growing it.
Everything comes down to this moment. All that’s needed is you and your cup. So, continue to hold it. Inhale the aroma. And then drink.