a strong but rounded flavor designed for american-style filter- brewed coffee
an intensely flavored coffee with gentle overtones
a medium roast, northern italian- quality espresso with sweet flavor and softer style
a light mellow coffee with soft tones and a bit of a snap
a blend that contains all the rich flavor, aroma, and full body without the caffeine
your coffee experience is dependent on the choice of grind in accordance with type of coffee or espresso maker being used click through the grinds featured here to find the perfect matches between coffee and machine
a coarse grind is perfect for percolator and french press coffee makers
this grind is best suited for drip coffee makers using either paper or metal filter. paper filters can be cone shaped or flat and , preferably, made from unbleached paper. metal filters such as those used by melita brand machines are preferred over paper as they prevent contact with dioxins or other chemicals typically found in paper filters
the choice for espresso a slight gradation in degree of finesse is determined by the type of espresso machine used. a stovetop, italian - style espresso machine is best paired with the coarser of the fine grinds. the small espresso machines built for home use utilize a medium - fine grind. larger espresso machines found commercially use the finest grind before the coffee becomes an almost powder form
turkish coffee is made using the finest grind possible the coffee in this instance is in powder form
disclaimer:pricing and availability subject to change.
Seattle circa 1985 – Todd Carmichael and Jean Philippe Iberti, while working in coffee and attending school, gain an excited appreciation for the skills of the European coffee roaster and the ever evolving fine cuisine in America. Together they conceive of coffees dedicated to joining these two loves and call it culinary coffee: balanced and round, consistent, deep but not overbearing, mindful of the kitchen and designed for the palate.
Philadelphia, PA early 1994 – thousands of miles from their hometowns of Spokane, WA and Nice, France, the pair unveil their first five flagship blends. In no time the coffees gain notice among the culinary elite and within weeks are being served in the finest establishments in New York and Philadelphia. Today, after seventeen years of setting higher and higher standards, the pair continue to champion coffee as part of the culinary experience, from coast to coast, with their trademark unapologetic devotion to the kitchen and not trend – the place where taste always trumps novelty.