Flamjeaux Coffee Company’s History

Flamjeaux Coffee was born out of a passion that has been brewing for years.  After exhausting all of the coffee ‘jobs’, I realized the only job I had not explored was roasting.  After planting, growing and harvesting, roasting is the beginning point of coffee in your cup.  Being one who cares if customers know where their coffee comes from and naturally curious, I decided that I would learn how to roast coffee. This put me on a path of new learnings that seem to have no end!   Through self study, I have learned more than I thought possible about coffee and how to roast.  Thanks to the internet, resources are endless.  It is my goal to deliver consistent quality fresh roasted coffee and educate my customers on what is in their cup ultimately resulting in true satisfaction and appreciation for a long standing beverage and tradition around the globe.

 

 

Coffee Bean Plant Illustration

Where is Coffee Grown?

Though many people drink coffee, most don’t know where it actually comes from. A coffee plant requires rich soil and mild temperatures with ample rain and shade. Thus, coffee grows best in a section in the middle of the world, bounded by the Tropics of Capricorn and Cancer known as the Coffee Belt. Soil, climate and altitude actually affect the flavor of the beans. There are two types of coffee beans; Arabica (grown in high altitude) and Robusta (grown in low altitude).  Because Arabica beans are high grown, they yield better flavor and have less caffeine.  Robusta is typically used as a filler or in blended coffees.

Coffee Harvest Honduras

Bean to Cup

Interestingly, coffee begins its life as a cherry, not a bean.  The bean is contained inside of the cherry and once harvested and then processed, the bean is exposed.  A typical cherry contains two halves, much like a peanut, to form the bean.  However, in some cases, there is a single bean that looks much like a pea and is known as a peaberry.

Harvested beans once processed and graded are bagged for purchase and known as green coffee.  Typically, green coffee is requested by roasters as samples to grade and qualify for purchase.  This is done through a process called cupping, similar to wine tasting.  Some criteria used to grade coffee include aroma, flavor, and body.

Ground Coffee

Storage and Grinding Guidelines

Coffee flavor in your cup is a direct result of how coffee is ground, brewed and stored.  It is just as important to grind to the correct size according to your preffered brew method and store properly as it is to use roasting techniques conducive to the green coffee bean type.  There is no absence of thought or consideration when it comes to the perfect cup of coffee.  🙂

Store coffee in an airtight container away from sunlight.  Coffee absorbs odors and flavors when stored in the freezer or refrigerator.

Grind coffee according to your preferred brew method:  Fine – Pressure Method (Espresso), Medium – Gravity (Drip, Pour Over), Coarse – Steep (Cold Brew, French Press).

Consume your fresh roasted Flamjeaux within 30 days for best results!

 

 

 

The Difference is Fresh

Flamjeaux Coffee Company

|
Old Mandeville, LA
| 985-235-0463 | flamjeaux.coffee@gmail.com