Did You Know These Coffee Label Terms?

This is one of the terms you can find on the labels of your next product.

When something enthuses us a lot and we become “fans”, we discover that in the world of our fandom many new words begin to appear, whether they’re words properly speaking or simple jargon referring to the group to which we belong.

The world of coffee is not so different when it comes to adding elements to our vocabulary, and, in the following article, we present a brief but enriching glossary of terms related to the art of barista.

• Affogato: ice cream (traditionally vanilla) “drowned” with a shot of espresso
• Arabica: mild-flavored, high-quality coffee obtained from beans of the Coffea arabica tree (the most widely grown coffee plant)
• Barista: a coffee expert, the person who prepares coffee at a coffee bar
• Body: the sensation of heaviness, richness, thickness and associated texture when tasting coffee
• Crema: the pale brown foam covering the surface of a well-brewed tazzina of espresso
• Cúcuta: market name for a coffee grown in northeastern Colombia, but often shipped through Maracaibo, Venezuela
• Demitasse: French for “half cup”. A half-size or three-ounce cup used primarily for espresso coffee
• Drip or dripped coffee: coffee prepared by allowing boiling water to percolate through ground coffee
• Espresso: concentrated coffee made when hot water is forced at pressure through fine coffee grounds. Usually slightly less than 2 ounces total
• Ethiopia: Ethiopia is a very complex coffee origin. The best Ethiopia dry-processed coffee (Harrar or Harar) tends to be medium-bodied and brilliantly acidy with rough, fruity or winy tones. The best washed Ethiopian coffee (Yirgacheffe, Sidamo, some Limu, and some washed Djimah) is light-bodied but explosive with complex floral and citrus notes
• Flat white: espresso with flat, steamed milk, about 5 to 7 ounces
• Frothed milk: milk that’s heated and frothed with a steam wand as an element in the espresso cuisine
• Green coffee: unroasted coffee beans
• Hard bean: a term often used to describe coffees grown at relatively high altitudes. In the same context, coffees grown at lower altitudes are often designated “soft bean”
• Heavy roast: also known as French Roast and Spanish Roast. Terms for coffee brought to degrees of roast considerably darker than the American norm
• India: India coffee is grown in the south of the country. The best is low-key, with moderate body and acidity and occasional intriguing nuance
• Jamaica Blue Mountain Style: various blends of coffee intended by their originators to approximate the qualities of authentic Jamaica Blue Mountain
• Kopi Luwak: coffee from Sumatra, Indonesia, distinguished not by origin, but by the uniquely intimate way it’s processed. A mammal called a Luwak, or Civet eats ripe coffee cherries, digests the fruit, and excretes the seeds, after which the seeds or beans are gathered from its dry droppings. Kopi luwak is one of the most expensive coffees in the world owing to obvious limitations on its production
• Latte, Caffè Latte:  a serving of espresso combined with about three times as much hot milk topped with froth
• Lavado fino: best grade of Venezuelan coffee
• Mature coffee: coffee held in warehouses for two to three years. Mature coffee has been held longer than old crop coffee, but not as long as the aged or vintage coffee
• Mocha: espresso mixed with chocolate syrup and steamed milk
• Natural coffee: coffee processed by removing the husk or fruit after the coffee fruit has been dried
• Open-pot method: brewing method in which the ground coffee is steeped (not boiled) in an open pot, and separated from the brewed coffee by settling or straining
• Pulping: the process of removing the outermost skin of the coffee cherry or fruit. See Wet-Processed Coffee
• Quakers: defective coffee beans that fail to roast properly, remaining stubbornly light-colored
• Redeye: a cup of brewed coffee with espresso
• Specialty coffee: the practice of selling coffees by country of origin, roast, flavoring, or special blend, rather than by brand or trademark
• Tamper: in espresso brewing, the small, pestle-like device with a round, flat end used to distribute and compress the ground coffee inside the filter basket
• Uganda: the finest Uganda arabica (Bugishu or Bugisu) displays the winy acidity and other flavor characteristics of the best East African coffees, but is less admired than the finest Kenya or Zimbabwe, owing to a generally lighter body and less complex flavor
• Vintage coffee: traditionally, coffee held in warehouses for several years, sometimes deliberately, sometimes inadvertently. Such aging reduces acidity and increases body
• Washed coffee: coffee prepared by removing the skin and pulp from the bean while the coffee fruit is still moist. Most of the world’s great coffees are processed by the wet method, which generally intensifies acidity
• Whole-bean coffee: coffee that has been roasted but not yet ground
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Learn what the most common coffee label terms mean. 

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That Coffee Roasters

Phone Number: (305) 821-8811

2697 W. 76 Street, Hialeah, Florida 33016

Facebook: That Coffee Roasters

Instagram: thatcoffeeroasters

Reusing coffee grounds

The benefits of coffee can also be enjoyed by plants.

This world’s resources are not infinite, and knowing this, some people decide to take certain measures to save and extend the use of some things that most people discard after fulfilling their purpose. It’s unusual, but not completely uncommon to see someone reusing the coffee grounds, even more than twice, which can result into intrigue to disgust in people who aren’t used to this habit, generating debates that we have been carrying on for years. In this article we will talk about the coffee grounds, and whether it is reusable or not, as well as denying some myths that revolve around this particular custom.

Is it dangerous if you do it?

Not really, there isn’t any study that says that second-brewed coffee is bad for your health. This applies if you immediately (or in the short-term) decide to reuse it.

If you care much for the original flavor and that rich, strong taste of fresh coffee in your mouth, you’ll probably get disappointed when reused coffee grounds. It’s not that it's unhealthy, it’s just not recommended.

It could be dangerous if you let the coffee grounds alone and exposed, damp grounds can be a potential petri dish of bacteria and fungus, thus endangering your health. If you really want to reuse the coffee grounds, let them dry for about three days (use the sunlight for this), and avoid exposing them to humidity.

Tip: some people use second-brewed coffee as a base for their protein powders.

How else can I reuse my coffee grounds?

This has been the million dollar question for years, fortunately, many people have experimented over and over and have landed in many useful ways we all can reuse the coffee grounds. Whether it is because they don’t like to waste, or because they’re just trying to be eco-friendly, there is more than a reason to give those coffee grounds a second chance. Here is a list of ways you can reuse your coffee grounds.

1. Refrigerator deodorizer: fill a cheesecloth with dry coffee grounds, and place the bag on a shelf in your refrigerator. The coffee grounds absorb strong odors
2. Face and body scrub: the abrasiveness of the grounds helps to remove dead skin cells, without irritating your face or body. To use them, rub the coffee grounds on in the shower, then wash them off with cool water
3. Hair shine: running coffee grounds through your hair can give it a nice sheen. Just rub the coffee grounds in as part of a final rinse, and wash them out with cold water
4. Shoe deodorizer: sprinkle dry coffee grounds into your shoes, let them sit overnight, and then shake the grounds out over a trash can. The grounds soak up any odors, leaving your shoes smelling cleaner
5. Natural abrasive: sprinkle old coffee grounds onto an old cleaning cloth and use them to scrub away stuck-on food from counters or dishes. While used grounds are abrasive, they aren’t so harsh to damage the surfaces in your kitchen
6. Beautiful golden dye: turn that pesky coffee stain around and use it to your advantage.  Re-wet old coffee grounds and use it to dye everything from feathers and cloth to Easter eggs. Used coffee grounds soaked in a bit of water can also be used to turn boring white paper into ‘antique’ parchment
7. Rejuvenating facial: just as it works as a body scrub, coffee makes an excellent facial.  Mix two tablespoons of used coffee grounds with an equal amount of organic cocoa powder. Add three tablespoons of whole milk or heavy cream and top it off with a heaping tablespoon of honey for the perfect all-natural alpha-hydroxy and antioxidant facial
8. Cellulite treatment: use a scrub made with coffee grounds and warm water for ten minutes twice per week on any areas affected by cellulite. Results should start to become apparent within four weeks of steady treatment
9. Washing hands: always keep a generous amount of coffee grounds next to the sink. Use the grounds to help remove the smell of your hands when you’re cooking or after washing dishes. Particularly good for removing garlic, onions and fish odors
10. Unclog drains: pour your used coffee grounds with a little dish soap and (important) hot water. This will help clean your drain and remove grease residues
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12. If you enjoyed our content, follow us on our social networks! We’ll be glad to answer all your questions, so don’t be shy and leave them in the comment section.

It may not be suitable for making more coffee, but it can be very useful in other ways.

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That Coffee Roasters

Phone Number: (305) 821-8811

2697 W. 76 Street, Hialeah, Florida 33016

Facebook: That Coffee Roasters

Instagram: thatcoffeeroasters

Knowing the Salted Coffee Tendency

Salt definitely causes a contradictory reaction in your favorite drink.

We have been experimenting with the taste, coffee preparation, and presentation methods for centuries, from espresso to mocaccino. We have added and mixed a lot of different ingredients, creating a wide range of recipes that involve our delicious coffee-bean friend.

Nowadays, new coffee-lovers want something more, something with an innovative flavor, something they have never tasted before; thus creating the new trend of adding salt to your coffee.

That's right, it's not a mistake, the latest fashion in the barista world this season is the salted coffee.

This fresh trend, however alien it may sound, is actually backed by science. A study from the journal Nature showed that sodium ions suppress the bitterness in coffee and actually enhance its flavor. And while it shouldn’t be added to every cup of coffee, it’s recommended (if it’s particularly bitter) to add a small pinch of salt to help to mellow the overall flavor.

Is this trend actually new?

No, it isn’t. There was a tradition of adding a pinch of salt to coffee in Northern Scandinavia, Sibir, Turkey, and Hungary. And when available, such as in coastal areas where fresh water from rivers mixes with seawater, one would simply use brackish water when preparing coffee. This water typically has a salt content of 0.5 - 3%, which is lower than the average 3.5% in seawater. This results in a more intense taste and more foaming.

Instead of just using plain salt with coffee, cured ham would be a signal of refined taste if served in central Europe, whereas in Northern Sweden there is a tradition for serving dried meat with coffee.

Is bitterness something we should avoid in our cup of coffee?

Taste is one of the most subjective senses, the things that one could consider tasty can often be the same things that another person would despise. Some people like their coffee pitch black and refuse sugar when offered, whereas others disguise the very essence of coffee with chocolate, cream, milk, even lemon. Nonetheless, bitterness is an important flavor in coffee, but under less-than-optimal extraction conditions it can be too dominant.

Generally, bitter-tasting compounds are less water soluble than other coffee flavors, hence the bitter compounds are extracted towards the end of the brewing. High temperatures (close to boiling) and long extraction times also favor bitterness. In professional coffee grading, it can symbolize less desirable characteristics. Flavors categorized by the Specialty Coffee Association under the "bitterness" rubric can refer to defects, like "caustic", "phenolic", "cresol" and "alkaline". These terms go beyond our regular definition of ‘‘bitter’’ and, still some people knowingly enjoy the darker, fully- flavored cup of joe.

If you enjoy our content, don’t doubt in following on our social networks and we’ll be glad to answer all your questions, so don’t be shy and leave them in the comment section.

Coffee is so versatile that it can satisfy everyone's taste.

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That Coffee Roasters

Phone Number: (305) 821-8811

2697 W. 76 Street, Hialeah, Florida 33016

Facebook: That Coffee Roasters

Instagram: thatcoffeeroasters

Learning about Sun-dried Coffee

Each one provides different qualities to coffee.

An important part of the coffee industry lies in the drying process of coffee beans. This is a processing method that allows all moisture to be removed from the beans so that they can be ground and brewed in a better way, thus guaranteeing a richer flavor as well as the extraction of caffeine and natural oils from the beans.

The best known methods for processing coffee beans are sun-dried and washed process. In this article, we are going to explore the basics of sun-dry processing above all, but also explain the main differences between this process and the washed process, as well as the results of each.

The sun-dried coffee process, also called natural process or unwashed coffee processing,  is the oldest method of processing coffee. The entire cherry after harvest is first cleaned and then placed in the sun to dry on tables or in thin layers on patios. As the cherries dry, they are raked or turned by hand to ensure even drying and prevent mildew. It may take up to 4 weeks before the cherries are dried to the optimum moisture content, depending on the weather conditions. On larger plantations, machine-drying is sometimes used to speed up the process after the coffee has been pre-dried in the sun for a few days.

The drying operation is the most important stage of the process since it affects the final quality of the green coffee. A coffee that has been overdried will become brittle and produce too many broken beans during hulling (broken beans are considered defective beans). Coffee that has not been dried sufficiently will be too moist and prone to rapid deterioration caused by the attack of fungi and bacteria.

The dried cherries are stored in bulk in special silos until they are sent to the mill where hulling, sorting, grading and bagging take place. All the outer layers of the dried cherry are removed in one step by the hulling machine.

The dry method is used for about 90% of the Arabica coffee produced in Brazil, most of the coffees produced in Ethiopia, Haiti, and Paraguay, as well as for some Arabicas produced in India and Ecuador. Almost all Robustas are processed by this method. It is not practical in very rainy regions, where the humidity of the atmosphere is too high or where it frequently rains during harvesting.

Over time, the natural process has become considered a lower-quality method that can lead to inconsistent flavors. This inconsistency is often the result of unripe fruit drying and turning brown alongside ripe fruits.

However, there are many who believe this process actually has the potential to create the most flavorful coffees – and that a comeback is just around the corner. If consistency can be achieved, then many argue that natural coffees can match washed coffees for clarity, and also provide some more interesting notes and characteristics as well. You can see this happening in Brazil, among other places.

On the other hand, in the wet process, the fruit covering the seeds/beans is removed before they are dried. Coffee processed by the wet method is called wet-processed or washed coffee. The wet method requires the use of specific equipment and substantial quantities of water. Any wet processing of coffee produces coffee wastewater which can be a pollutant. Ecologically sensitive farms reprocess the wastewater along with the shell and mucilage as compost to be used in soil fertilization programs. The amount of water used in processing can vary, but most often is used in a 1 to 1 ratio.

Main differences between sun-dried and washed coffee beans

• The consensus is the sun-dry method produces a bolder coffee with more body and increased complexity, while the washed method produces a much more acidic coffee with enhanced clarity
• The removal of the bean is the most difficult and risky process when producing coffee using the sun-dry method as there is very little control over the process of the bean removal. However, this process still doesn’t require as much skill as the washed process, meaning it is a much easier process and is widely used by coffee producers around the world
• The sun-dry method often depends on climate and environmental conditions (making countries like Ethiopia and Brazil favor this method, as they have plenty of sunlight to fully dry the beans) whereas the washed method depends only on substantial quantities of water and the devices that this method implies
• When it comes to the time factor, the actual 'cleaning' of the pod can take just a few hours and is fairly consistent in the washed method, whereas with unwashed coffee beans this fermentation can take weeks
• The farmer’s resources are also to take in consideration when it comes to choosing the processing method. Without the need for water and specialized equipment, the unwashed process is much cheaper - but also carries with it a much higher risk of rot and spoilage that don’t happen with the washed method.

As you can see, each processing method has its own pros and cons. Also, each results into a different arrange of flavors and shades of coffee brew, but as taste is subjective, we have to admit that both unwashed and washed coffee have the potential to be a delicious treat for our palates.

If you enjoyed our content, don’t hesitate to follow us on our social networks, and we’ll be glad to answer all your questions; so don’t be shy, and leave them in the comment section.

In the coffee world, the methods can vary!

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That Coffee Roasters

Phone Number: (305) 821-8811

2697 W. 76 Street, Hialeah, Florida 33016

Facebook: That Coffee Roasters

Instagram: thatcoffeeroasters

Coffee Grind Facts

It all depends on the type of coffee you prefer and the brewing method used to make it!

We can all agree that coffee is delicious. In fact, it’s one of the most popular drinks in the world (the United States itself imports more than $4 billion worth of coffee each year), but just as to make an omelet you gotta break a couple eggs, for a good cup of coffee a good grind is indispensable.

You may be wondering why and how is coffee ground before being brewed. The basic goal of making coffee is to get what’s sealed inside the bean, out of it. We are talking about Caffeine, natural oils, and other chemicals that make it so delicious and rich in taste. By grinding the coffee beans, you help the water to extract efficiently the solubles that are responsible for coffee’s taste and aroma.

There are different types of coffee grinds, all of them with different purposes and varying methods of brewing, but they have something in common: they are rich in flavor, texture, and energy. They are sorted based on how much the coffee beans are ground before being brew.

• Extra-Coarse Coffee Grind: is used for cold brewing methods (like the Toddy Brewer)
• Coarse Coffee Grind: it’s commonly used for French Press coffee
• Medium-Coarse Coffee Grind: used in specialty devices like the Cafe Solo and Chemex Brewer
• Medium Coffee Grind: is used in Drip brewing methods
• Medium-Fine Coffee Grind: one of the most sold coffee grounds, used for pour-over cones, vacuum pots, and siphon brewers
• Fine Coffee Grind: traditionally used for espresso
• Extra-Fine Coffee Grind: used for Turkish coffee (therefore it’s often named Turkish grind)

Coffee Grind Trivia

Here are some little-known facts about Coffee Grind and its history.

• There are two kinds of coffee grinders: Blade Grinders (which chop the coffee beans much like a blender), and Burr Grinders (that crush the coffee beans between a moving wheel and fixed surface)
• The correct grade of grinding for an espresso is achieved when 25 ml of coffee is obtained in 25 seconds, using 7 g of ground coffee with a steam pressure set at 9 bar
• There are many grind sizes: coarse, medium, fine, extra fine and Turkish, the finer the grinder, the fewer pieces of actual coffee beans remain in the coffee powder
• Contrary to popular belief, coffee strength is determined by the ratio of coffee grinds to water during the brewing process, not during the roasting process
• Espresso isn’t a coffee roast or variety of coffee bean. Some coffee beans are ground finely to be used in the preparation of espresso, which is created using a high-pressure brewing method with finely ground coffee beans
• The grind determines the length of time the water should be in contact with the coffee while brewing. Therefore, a too fine grind produces bitter coffee with too much sediment, and a too coarse grind brews weak, flavorless coffee
• Black coffee with no additives contains no calories (good news for all fitness coffee-lovers)
• The rule of thumb for coffee grind is: a faster water infusion requires a finer grind. For example, if you use an espresso machine, the water is only in contact with the coffee for a brief time and thus requires a fine grin
• The original coffee-brewing method involved boiling the whole roasted beans in hot water while agitating them. This was, of course, before the first grinding methods were developed

As you have read, the backbone of great coffee is none other than the perfect coffee grounds. Don’t look at your grinds as just another part of making coffee, see them as an invaluable tool for controlling your brew and hence, a cup of coffee.

If you enjoyed our tips, facts, and content, don’t doubt in following on our social networks and we’ll be glad to answer all your questions, so don’t be shy and leave them in the comment section.

There is a right grind for each coffee method!

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That Coffee Roasters

Phone Number: (305) 821-8811

2697 W. 76 Street, Hialeah, Florida 33016

Facebook: That Coffee Roasters

Instagram: thatcoffeeroasters

What You Should Know about Coffee Beans

Many people know Arabica and Robusta, but did you know that there are more? 

You think you know everything about coffee, don’t you? Chances are you do know a lot. However, within the coffee industry there’s always something new to learn, and, when it comes to coffee beans, there’s way much more! If you want to understand how a coffee business works, you need to dive deeper into this work area and increase your knowledge. For this reason, That Coffee Roasters offers you the opportunity to learn more about the coffee beans that roasting companies use to create the best coffee.

Knowing the truth about coffee beans

In general, the coffee bean is recognized by everyone, although only a few people actually know where it comes from and how it became the product they have in their hands today. Currently, there’s still a lot of information that coffee lovers don’t know about, and that they could actually use to get inspired, create their own businesses, make alliances and grow within an area they are passionate about.

With this statement in mind, That Coffee Roasters brings you information that every coffee enthusiast should know! Read on and learn more about the coffee business and its beans!

Beyond Arabica and Robusta coffee plants

As you may already know, the coffee beans come from cherries found in the Coffea Genus trees. At present, there are about 124 species of this plant, so it’s impossible that there are only two types of coffee beans in the world. Both Coffea arabica (Arabica coffee) and Coffea canephora (Robusta coffee) are the most commonly used for the production of coffees and blends. However, two other types of coffee beans can be found in the industry: Liberica and Excelsa.

Although these two types of coffees are rarely consumed due to their complexity, lack of self-pollination, or lack of yield. Some companies use them to make blends that can please the most exotic palates of their customers.

The origin of coffee beans

One of the biggest coffee mysteries is its origin. The truth is that no one can specify which was the first coffee bean harvested. However, there are several theories about the origin of its use. The first refers to an Ethiopian goat herder of the 9th century named Kaldi, who, after seeing his goat full of vitality thanks to the coffee cherries, decided to try the stimulating properties of the beans. A second theory places the discovery of coffee in the hands of a Yemenite Sufi mystic that decided to try the tree fruit after seeing that the Ethiopian birds had a lot of vitality because of it.

Finally, the third theory recounts that Omar, an Abu al-Hasan ash-Shadhili disciple, discovered the effects of coffee beans after being exiled in a cave. To avoid starvation, he tried to consume the coffee beans raw, roasted and boiled.

The term “origin” for beans

Nowadays it’s important to know where the coffee that customers like so much comes from. As the concept indicates, “origin” refers to the place where the coffee beans were grown. Today, most of it comes from the world largest coffee producers, including Brazil, Colombia, and Vietnam, which are located in the so-called coffee belt (an area between the Tropic of Capricorn and Cancer).

Single Origin

Generally speaking, you probably think that the term only refers to the fact that the coffee comes from a specific country or farm. It’s true that it indicates that the bean was grown in a specific place, but it also takes into account other factors, such as if it comes from a specific lot, state, or a micro lot grown in a specific area and environment. The importance of this identification lies in the fact that you can trace the exact origin of the product and know that the coffee you are consuming is not a blend, but a pure coffee.

The world of coffee is full of definitions, processes, materials, and labels. To understand the industry you need to obtain the right knowledge and get expert advice. For example, if you plan to explore the coffee roasting market and want to know the best coffee products, all you have to do is contact an expert, such as That Coffee Roasters.

As roasters, we specialize in the production of the best Colombian roasted coffee, so our knowledge in the area is quite extensive. If you want to know more about the roasted coffee bean, its origin, and its qualities, just follow us through our social networks and discover everything we have to offer.

There is a lot you still don't know about these seeds!

That Coffee Roasters

Phone Number: (305) 821-8811

2697 W. 76 Street, Hialeah, Florida 33016

Facebook: That Coffee Roasters

Instagram: thatcoffeeroasters

Here's one of the secrets to keeping your coffee fresh for a longer period.

As you probably already know, coffee goes through many processes and during them its properties and substances are transformed. Its quality has to do with many procedures that are carried out at the production stage, which includes harvesting the cherries, roasting the seeds and packaging the coffee within a bag of specific material. In the end, all these steps seek to ensure that the coffee, its taste, and aroma can last longer, which may lead you to ask yourself the following question: does the coffee really go bad?

Does Coffee Go Bad?

The reality is that, like any other product with an expiration date, coffee can “go bad.” However, this fact is conceived differently in the world of coffee. Clearly, any product that’s not hermetically sealed and is exposed to very specific moisture conditions may have fungus or mold. But when it comes to bad coffee, it’s not about rottenness.

In general, if the coffee is stored correctly, the fungus will not be a problem. The real question about the coffee duration is: is it possible that this product can be stored “for a lifetime”? Unfortunately, the answer is no. In the end, coffee does go bad, but not like other foods. Over time the coffee may become stale due to factors such as temperature and humidity, but it’s mainly due to oxidation.

As mentioned in the article “Why You Should Care About Roasting Date,” oxidation is the process by which the coffee bean comes into contact with oxygen. This element can degrade the components of the coffee, generating a product not suitable for coffee lovers.

How to tell if your coffee has gone bad

One detail you can’t overlook is the fact that the expiration date won’t really determine whether the coffee is stale or not. You could say that the best resource in these cases is the senses. One of the best ways to detect if your coffee isn't as fresh as you thought it would be, is through its aroma. If you can’t perceive a strong coffee smell when you open the bag, the product probably can no longer be consumed.

The taste will also be an important element in identifying stale coffee. If you are a coffee lover and know the quality of your favorite coffee, you will be able to identify elements that are not typical of the product. Stale coffee usually has a dull and an unpleasant taste.

How to make coffee last longer?

The secret behind coffee duration lies in the type of the coffee you purchase: bean or ground. If you store the coffee in a dry, dark, cool place and in an airtight container, it will last much longer. In this way, ground coffee can maintain its properties for a couple of months after its expiration date, and coffee beans can be consumed up to nine months after expiration.

Clearly, the best thing you can do to prevent a coffee from going bad is to consume it as fresh as possible, which is why it is important to try to locate the roasting date of each bag you buy. The closer you get to that date, the more likely you are to enjoy its good taste and properties.

The coffee industry is a world full of secrets and a lot of science. Only experts such as That Coffee Roasters know all the information needed to produce quality coffee. So what are you waiting for? Follow us through our social networks and get to know more about coffee products and all the processes you need to follow to improve your coffee experience!

Coffee expires in a very different way.

That Coffee Roasters

Phone Number: (305) 821-8811

2697 W. 76 Street, Hialeah, Florida 33016

Facebook: That Coffee Roasters

Instagram: thatcoffeeroasters