Freshly roasted coffee has become a popular American hobby, or perhaps better stated, an art of sorts.

Perfection is always the goal. Coffee growers are producing superior beans. Roasters are improving methods of roasting. Manufacturers are making constant improvements in coffee makers and grinders.

The DUCK and DECANTER, with over twenty years of experience in the coffee business, boasts a fast turnover in coffee. This means we can provide you with beans at the peak of freshness and quality.

The next step is yours! Where to start? How to brew the ideal cup of coffee? What kind of beans to buy and how to store them? These are frequently asked questions. In response, we offer you this pamphlet which we hope you find both informative and objective.

VOCABULARY   Back to top

Although no two coffee varieties are exactly alike, they do share certain characteristics. Below is a list of terms with their definitions. These terms describe the different characteristics of coffee beans. Gaining a better understanding of these characteristics may help you in deciding which type of coffee is to your taste.

ACIDITY

This is a misunderstood term in reference to coffee. High acidity simply means that the flavor is sharp, and to many, pleasing to taste. The coffee has snap and life. It does not refer to the taste of sourness, bitterness or the actual acid content of the coffee. Acidity, as a characteristic of the coffee, does not affect the amount of acid in one's stomach.

AROMA

Aroma is the essence of the coffee and it is not comparable to the flavor. Aroma can be deceiving because some coffees do not taste exactly as they smell.

BODY

When a coffee tastes rich, heavy, or thick, the sensation refers to body. Espresso is strong and full-bodied. Maragogipe is mild and has a mellow body.

FLAVOR

This term is perhaps the most general of all. Flavor will range from mild to strong or lifeless to rich. There are, however, a number of coffees whose distinct flavor characteristics stand out from the others. Sumatran, for example, is unquestionably one of the richest coffees in the world.

COFFEE GRADES    Back to top

AA

Capitol letters, in reference to coffee beans, are grade indications usually describing the size of the beans. In Kenya, Tanzania and New Guinea, AA is the largest bean grown.

ARABICA

Arabica, the earliest cultivated species of the coffee bean, is still the most widely grown.

HARD BEAN

Hard bean is a high grade mountain grown coffee. The term refers to slow matured beans produced by cool mountain temperatures.

HIGH GROWN

These are Arabica coffees grown at altitudes over 2,000 feet. Such coffees are superior to coffee grown at lower altitudes.

WASHED COFFEE

This process uses the wet method. It involves the removal of the skin and pulp while the berry is still moist. Washed coffee includes some of the worlds' finest coffees.

COFFEES of the WORLD   Back to top

BRAZILIAN

Brazil has the reputation for being a major producer of canned coffee. This results in Brazil being the producer of one third of the worlds coffee. That is, one third of the worlds low grade coffee.

Fancy Bourbon Santos is of the highest Brazilian grade. Santos formed its name from the principal port in Brazil which this bean ships through. The Santos bean came from the arabica bean Bourbon. This term refers to the island of Reunion, formerly Bourbon, where the bean was originally imported.

Santos is a fair, medium coffee. The smooth, heavy body and moderate acidity makes it a great base for blends. It is excellent for stretching out that low grade or canned coffee.

CELEBES

 Sulawesi (formerly Celebes) is an island located off the coast of Borneo in Indonesia. Due to the limited quantities grown and the high demand, Celebes produces rare and expensive coffee.

A varietal grown in southern Celebes, Kalossi is another world famous coffee. It is for those who desire a light acidic full-bodied coffee. Celebes Kalossi produces a slightly spicy cup with an excellent aroma and is superb when blended with a darker roast.

COLOMBIA

Colombia ranks second to Brazil in the worlds total coffee production. Despite the claims of a national advertising campaign, Colombia can export mediocre coffee. With this in mind, it is important to look for grades when buying the Colombian beans.

Supremo

is the highest grade given to a Colombian bean. It has a full flavor and mellow body without the extreme richness, acidity, or body. Because Colombian Supremo is so well balanced, it is a popular base for blends.

Vintage Colombian

A fine Colombian bean aged up to eight years to give the coffee an almost nutty flavor. It results in a rare taste sensation.

COSTA RICA

Costa Rica, located in southern Central America, produces the strongest of all Central American beans. With Costa Rican beans you may ignore the different grades. A cup of any coffee from Costa Rica is bound to be good.

Tarrazu, a hard bean grown above 3,500 feet, is the best known variety in Costa Rica. It has an exceptional, full and robust richness with a flavorful aroma. Tarrazu will liven up any mediocre blend.

ETHIOPIA
Ethiopia is home of the original arabica tree. This country is in western Africa across the Red Sea from Yemen, where the cultivation of the bean began. These beans vary from bland to rich. Another country where coffee vocabulary is important to understand.

The Harrar variety, the most noted coffee of Ethiopia, grows at high altitudes between 5,000 and 6,000 feet. The name is derived from Harer, the old capital of Ethiopia. Harrar is very distinctive. It provides a deep color with a strong winey flavor. This bean has created its own following.

GUATEMALA
Guatemala, located in Central America, provides the climate and terrain for producing some of the worlds choicest beans. The two varieties of Guatemalan coffees we offer are:

Antigua, formerly the capitol of Guatemala, is now home of one of the finest coffees. It has the flavor that most Americans prefer. The essentials of good coffee - fine acidity, body, flavor, and aroma - are all found in Antigua. If you like a spicy or perhaps smokey flavor with a distinct richness, you'll enjoy this one.

Maragogipe (mah-rah-goh-shzee-peh), is a variety of arabica that originally came from Brazil. It is the largest bean produced for the market. This Guatemalan bean makes a mild, mellow brew with less acidity and lighter body than other Guatemalan coffees.

JAMAICA
Jamaica is another classic example of the extremes in coffee grades and areas. Lowland Jamaican coffees are bland and often used as blend fillers. Jamaica's highland coffees however, are among the worlds finest.

The controversial Blue Mountain bean is the most expensive coffee available. A couple of years ago only one bean earned the title of Blue Mountain. This was the bean that grew in the plantation of the Wallensford Estate in Jamaica. Today any estate producing coffee in the Blue Mountain district of Jamaica receives the label of Blue Mountain. We purchase just the Wallensford Estate Blue Mountain. This assures authentic Blue Mountain quality. If ground right before serving, and brewed properly, it truly makes the perfect cup of coffee. It has full body, moderate acidity, and flavorful aroma. Beware of the imitations known as Jamaican Choice, Jamaican Prime, or Jamaican High Mountain. Although they are fine coffees, these imitations do not meet the high quality of the Jamaican Blue Mountain bean.

JAVA
The term Java applies only to the arabica bean grown on the island of Java. Beware of lower grade imitations. Java produces a rich and full bodied coffee; a little more acidic than other Indonesian coffees with a slight spicy twist to the acidity.

Old Government is the arabica bean that the Indonesians age for two to three years before shipping to the roaster. Highly aromatic and unique, it is an excellent blender, especially with Mocha

KENYA
 

Very similar to Brazilian Santos, Kenya has a distinctive dry, winey aftertaste with full bodied richness. It is a fine coffee for those who like the striking or unusual. Many restaurants use Kenya as the house coffee.

Plantation AA is the largest of the Kenyan beans, with quality suggestive of the finest burgundy wines.

KONA - Hawaiian Peaberry
100% pure Kona Coffee is distinguished from all other coffees by its unique island microclimate and extra care taken throughout the process of creating the superb Kona bean.

The cycle of bright sunny mornings, cloud-covered rainy afternoons and mild nights create an ideal growing condition for the Kona coffee trees to mature slowly and flourish. The trees thrive in this region blessed with fertile volcanic soil and natural shade provided by avocado, mango and macadamia nut trees.

Like fine wines, Kona Coffee is processed with the utmost attention through each processing stage from handpicking to dry milling. The end result is an extraordinary coffee, delicate yet with a rich flavor and aroma.

Where are we getting our Kona?  KOA Plantation, Captain Cooks, Hawaii.  With three varied grades, we are carrying only the finest: peaberry grade. 

 What does Forbes “Best of America’s 50” say about this coffee?

 “BEST COFFEE: KOA PLANTATION Saying you've had a bad cup of Kona coffee is like saying you've seen snow in the Caribbean. This stuff is wonderfully smooth and its lack of a bitter aftertaste makes you think nothing of having that second cup…or third. Just don't get fooled into buying "Kona blends" that sometimes combine the price tag of the real thing with less than stellar-quality beans from other sources. The genuine article is grown on the Big Island, home of volcanic soil, high elevation and abundant morning sunshine. For the freshest coffee experiences, order from the Koa Plantation in Captain Cook; it's a family-run operation, situated on the leeward side of Mauna Loa, “

MEXICAN
Most Arizonans relate Mexican coffee to the inexpensive sugar coated coffee bought from village markets just over the border. Although some do prefer this brew, Mexico is also well known for producing a wonderful straight green bean.

Altura Coatepec is the finest coffee produced in Mexico. It is an estate grown bean from Veracruz harvested at over 3200 feet. Coatepec compares to a good light white wine with its pleasantly dry acidic snap. Great for people who like their coffee black.

TANZANIA
 

This country is on the coast of the Indian Ocean in western Africa. Tanzania can produce beans that range in taste from winey and acidic to mellow and full-bodied.

The Kilimanjaro bean grows on the slopes of Mt. Kilimanjaro. The variety we stock earns the highest grade of AA. Considered the finest from the African continent, Kilimanjaro produces a full body and rich flavor with a sharp, winey aftertaste. Kilimanjaro has such a unique flavor that we do not recommend serving it with cream or using it in blends.

SUMATRA
Sumatra is an island in Indonesia that is nestled amongst other reputable coffee producing islands including Java and Celebes.

Mandheling is the finest variety of Sumatra. Considered by some as the world's finest. Mandheling compares to Jamaican Blue Mountain in body and richness and is a pleasure for every coffee drinker.

YEMEN MOCHA MATTARI
Grown and dried for centuries, Yemen Mocha is the "father" of fine coffees. Mocha still grows on the same land where coffee became first discovered as a beverage. Mocha has absolutely nothing to do with chocolate, only that it does create a slight chocolate aftertaste. It has such full body and richness that it makes a great cup by itself. However, Mocha does blend well with other milder coffees of good description

ZIMBABWE

The African coffee Zimbabwe, is fairly new to the U.S. and the newest addition to The Duck's coffee family. It is a washed bean creating a rich, smooth, mild body with medium acidity comparable to Kenya. The intriguing taste is reminiscent of a dry flavorful wine. Zimbabwe has those qualities that invite you to return time and again to its pleasurable brew.

053 is the highest grade given to a Zimbabwe coffee.

BLENDS   Back to top

DUCK AND DECANTER BLEND
Two types of Central American beans blended with two varieties of South American beans. We also add a touch of French Roast to make our house blend flavorful, but not strong. This is our most popular blend.

SCANDINAVIAN BLEND
This contains a blend of Guatemalan, Santo Domingo, and fine Brazilian Santos with an exciting mixture of American and European Roasts. It produces a good morning cup of coffee.

MOCHA JAVA
We do something different to a traditional favorite. We add Ethiopian Harrar with the Mocha and Java. This creates a special treasury of taste, aroma, and flavor.

BLENDING YOUR OWN:

 For those who prefer to blend their own, we offer the following suggestions:

Here are a few tried and true blends:

ROAST VARIETIES   Back to top

AMERICAN ROAST

These are beans roasted to an exact temperature to bring out a medium-brown color. The term refers to its popularity with Americans. All of our coffees consist of this roast except for our three European Roasts.

VIENNA ROAST (or CONTINENTAL ROAST)
Roasting the bean enough so the oils come to the surface of the bean relates to a Vienna Roast. It is darker than the American Roast but mildest of the three European roasts. Vienna is another popular coffee for many fine restaurants.

FRENCH ROAST
This roast is the medium between Vienna and Espresso. It provides a definite bittersweet tang. This roast is ideal for use with the European Plunger. It is also an ideal coffee to blend with milder, more subtle coffee.

ESPRESSO ROAST (or ITALIAN ROAST)
A very oily roast. preferred finely ground for espresso making machines. It also serves well any conventional way. Although the Espresso Roast provides a strong bitter bite, it contains less caffeine and acidity than the other roasts.

FLAVORED COFFEES   Back to top

All of our flavored coffees have one or more ingredients combined with a fine high-grown bean to create a distinctive taste. The flavoring process includes either soaking the roasted beans in extracts, dusting them, or a combination of the two.

STORING   Back to top

The bean has a fragile shell and needs protection. Store coffee away from light in a dry, air tight container. A mason jar or French canning jar with a rubber gasket works great and protects the beans from air and moisture. The roasted whole bean will keep its flavor and aroma almost perfectly for about one week. After two weeks, it begins to fade. After three weeks, the bean has noticeably lost some flavor. While still drinkable, the whole roasted coffee kept past one month will strike the palate as lifeless. Freezing whole beans can extend the drinkable life of your coffee. This is probably the best solution for the person who does not have quality whole bean coffee readily available. Be sure to freeze the coffee in airtight containers (do not refreeze). We do not recommend refrigerating the bean for the dampness in refrigerators threatens fresh coffee. To prevent deterioration of your coffee, buy your beans in small quantities - enough to last one week. Figure on fifty to sixty cups for every pound of coffee.

In short:

·        Buy the coffee in its whole bean form.

·        Put it in an air tight container in a cool dark place.

·        Take out only as many beans as you need. Then grind and brew the coffee immediately.

GRINDING   Back to top

Grinding breaks open each bean. This exposes its delicate flavors and aroma for water to extract in the brewing process. If the beans are not immediately brewed, the air will expose the oils in the coffee. Exposure to the air allows some of the flavor to evaporate. Therefore, we suggest investing in a grinder.

If you are just beginning with fresh roasted coffee, you may want us to grind the beans for you. This will give you time to form preferences for the type of coffee and brewer. The brewer you choose will dictate on how finely you grind your coffee.

A grinder will increase the freshness of your coffee and become a ritual of enjoying a good cup of coffee. Grinders produce an aroma that fills the kitchen. They are also considered a decorator item for most homes.

We do not recommend the use of kitchen blenders for grinding coffee. Since manufacturers do not design blenders to grind coffee beans, they will produce an uneven grind and burn the coffee.

Below is a description of the different kinds of grinders available on the market. Your choice will depend on your own preferences and needs.

HAND MILLS

These range from box types to wall mounts. They do just as well in grinding as any electric mill, and depending on the model, maybe even better. Most have a screw or knob to adjust for accurate grind setting. Hand mills will probably last longer than the electric models, but they do require a little patience and muscle power.

SMALL ELECTRIC GRINDERS (Also known as Electric Burrs)

These are usually inexpensive, convenient, easy to use, and probably the best way to grind coffee. Great for the office or for those who don't want to take the time hand milling requires. Some believe that these grinders produce an inconsistent grind and burn the coffee. The only cause for burnt coffee is improper use or malfunction of the grinder. For better consistency, grind only small quantities with five-second intervals until you reach your desired grind.

ELECTRIC COFFEE MILLS

Electric mills are the deluxe version of the smaller electric coffee grinders. Designed with blades similar to those of hand grinders, these mills grind more evenly than the smaller electric version. They also have a larger bean capacity, precise grind control and an air tight storage unit. Very convenient!

We suggest the following grind settings for the type of brewing method you choose.

  BREWING    Back to top\

 Just as there are a variety of coffee beans, there are also a variety of methods to brew coffee. The most noted are:

EUROPEAN PLUNGER (Melior)

These can be decorative conversation pieces ranging in cost from $40.00 to $150.00.

The pot is a tall, glass cylinder with a fine, meshed screen plunger that fits snugly into the carafe. The attraction of this brewer is its ability to steep coffee in water. The plunger pushes the grounds to the bottom of the carafe after steeping. This allows for the serving of coffee directly from the carafe. The European Plungers offer a great brew for those who prefer heavier body, richer flavor and a little sediment.

FRENCH FLIP DRIP (Neopolitan)

Similar in looks to the stove top espresso makers, this pot makes fairly strong and heavy coffee. Ground coffee lies in a two-sided container in the waist of the pot. Water heats in the bottom compartment of the brewer. When the water is hot, flip the whole pot over and allow the water to filter through to the empty compartment.

PERCOLATOR

This traditionally American method of brewing coffee is the worst. When you perk, you boil; and when you boil, the delicate oils evaporate. These oils are what gives the coffee its flavor. Percolators produce flat, bitter coffee.

FILTER TYPE (Melitta, Chemex)

Nearly all brands of filter coffee makers work basically the same way. Place a paper filter in a plastic, glass or ceramic filter holder. Put finely-ground coffee in the filter and set the filter container on top of the carafe. When hot waters pours through the filter, it produces a sediment-free cup of coffee. Filter drip coffee makers (stove top models) are about the least expensive on the market today.

AUTOMATIC FILTER DRIP (Melitta, Braun, Krups, Toshiba)

This is probably the most popular form of brewing coffee. Automatics use basically the same method as the stove top models. They heat the water to the ideal temperature for coffee brewing and automatically meters it into the filter. The coffee then drips into a carafe. An element underneath the carafe keeps the coffee hot once it has been brewed. The automatics produce a nice pot of coffee.

The only automatics that we do not recommend are the basket types. Its flat bottom filter filters coffee improperly and the result is weak, uneven coffee.

COLD WATER CONCENTRATE (Toddy, Filtron)

 Simply steep a pound of ground coffee in eight cups of cold water anywhere from ten to twenty hours. Using the specially designed filter, filter the resulting concentrate in a separate container and store in the refrigerator. Finally add the concentrate, an ounce to a cup of hot water.

Results: Very mild coffee, with a light body, natural sweetness and little acidity. Perfect for those who like light coffee, or for medical reasons, might require a lighter brew. It is very convenient and stretches coffee out making it a least expensive way to brew coffee.

ESPRESSO/CAPPUCCINO

 Espresso machines make coffee like any other brewer. The difference is in the steeping process. In a normal brewing process, the water simply seeps down through ground coffee laid in a filter. In Espressos, steam forces the water through finely-ground, tightly-packed coffee producing a strong, black, frothy coffee.

Cappuccino takes the espresso method one step further. First, make the espresso. Second, in a scalding pitcher pour half a cup of milk for each cappuccino you intend to make. Third, slip the pitcher under the steam jet and open the valve. Keep the tip of the jet barely submerged in the milk. Slowly move it up and down producing a froth that will remain on your coffee. Pour the scalded milk into your cup, add the coffee and top it with cinnamon and/or cocoa. If you have glass cappuccino mugs, pour the coffee slowly down the side. This will result in the coffee resting between the scalded milk and the froth on the top. A beautiful way to present cappuccino to a guest!

Espresso machines range from $15.00 to $75.00 for stove top models, and from $90.00 to $2,000.00 and higher for electric models.

CLEANING   Back to top

It is best to clean your coffee brewer after every use. Brewed coffee leaves an oily film and unless removed will cause your coffee to taste bitter. These oils can collect on all coffee brewers regardless of the material.

Listed below are a few suggestions on keeping a coffee pot clean:

• Never use soap. It leaves a film that will taint your coffee, even after rinsing.

• To clean coffee equipment, you should use a brush and wipe it out after using hot water.

• Do not scour a coffee pot. Scratches and crevices in your pot can cause easy breakage. They will also leave you with bitter-tasting coffee from the oil build up within the scratches.

• To clean your coffee carafes, we suggest using ice, salt and lemon juice. Swirl the solution around and then rinse with water. A little baking soda can also help.

• With automatic drips, run an occasional brew cycle of one part white, distilled vinegar and three to five parts water. Follow up with two cycles of water to rinse out any remaining vinegar. Some manufacturers offer cleansing tablets or pot decalcifiers.