Welcome to our Roastery. As the coffee harvest seasons come and go our selections are always changing. If there is a selection not listed that may be of interest please let us know.

In the description of our coffees we use words to communicate our experience. You may have your own description of the coffees you select.

Beanstro Glossary
(what we are trying to say……)

Brightness-The initial sensation when coffee hits your palate. Is there an initial zip? If so we call it brightness (“acidity” in coffee circles).

Body- This term is used to describe the texture of the coffee. Is it thin like water or thicker like milk? The more thickness, the more body.

Overtones/Notes/Highlights- These are very subjective terms about what we experience from a particular coffee. One person’s “mocha” experience may be another’s “blueberry” highlight. The fun is in taking note of whatever YOU experience.

Beanstro Brewing Basics

Brewed Coffee is 98% water-Use the most pure, coldest water possible. Distilled water is not recommended.

Measure your Coffee-How can you repeat excellence unless you know what you did last time. Don’t eyeball the amount of coffee you use!!!!

Depending on your coffee maker, a cup can be considered 4oz, 5oz or 6oz. Can this get anymore confusing????

The Specialty Coffee Association (SCAA) recommends .5 oz of ground coffee (approximately 2 Tbs.) to 6 fl. Oz. of water. Most people we encounter prefer a lighter preparation.

At Beanstro we recommend the following:
Start with 1Tbs per 5oz of water used. If you enjoy a stronger cup, increase it from there.