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Category Archives: About The Company
Recently, within the last decade, a brewing method called cold brew coffee has been rising through the ranks of coffee shops across the nation, however its hardly a new method. This brewing style comes once again from the innovators in Japan around the 1600’s and was called “Kyoto-Style” for its popularity in the city of Kyoto, Japan. Kyoto-style coffee is slowly drip brewed with large glass tower setups that slow drips single beads of cold water onto the grounds. In contrast, the U.S. style cold-brew method involves soaking the grounds to extract the coffee.
The process to create cold brew is fairly simple:
1- Start with quality fresh coarse ground coffee.
2- Soak the grounds in a proportionate amount of cold water for anywhere from 12-24 hours depending on your taste preferences. You can choose to refrigerate or not while brewing.
3- Strain your fresh cold-brew from the grounds and pout over ice. Depending on the amount of coffee used, the end product may be concentrated and need to be diluted with water.
This method of brewing coffee has become extremely popular for two major reasons. First, cold-brew doesn’t have the bitter acidic taste that other cold coffee methods have. Other methods like Thai, Vietnamese or Indian style cold coffee require hot coffee to be cooled off with ice which alters and disrupts the smooth rich flavor of quality coffee. Cold-brewing avoids this problem. Secondly, cold-brew is very easy and simple to make, requiring minimal labor. You can simply let it sit overnight and have delicious cold-brew concentrate ready each morning.
Below you can view a video displaying the way to easily make cold brew in your home.
With his passport in hand, company founder, Ric Brecheisen traveled to Europe with his family in 1979. From this trip his love of coffee was passed to his family, and the plan to bring the highest quality coffees and teas back home began. The name Passport Coffee and Tea is a tribute to this coffee and tea pilgrimage which lead to the founding of our company in 1983.
The coffee community unites friends, workers and families from many different backgrounds. Our family run business offers fresh micro-roasted coffees from the best farms in the world, so everyone can experience decades of tradition and the highest quality in each and every cup. A number of coffee blends are a tribute to cities from which we have fond memories drinking coffee and meeting many people in the coffee community. As we traveled the world to find the best coffees it has to offer, we have put our own passport stamp on our favorites. More than 30 years later, we are still dedicated to bringing you the highest quality taste and tradition from around the world.
In 1983, The Brecheisen family introduced air roasting to Arizona. After searching for the best coffee, we chose the Sivetz Roaster. The air roaster was invented in the early 1970’s
by the renowned chemical engineer and coffee industry maverick, Michael Sivetz. The Sivetz Roaster is unique in its use of hot air instead of a hot surface to heat the coffee beans. Sivetz invented and patented this method for roasting coffee which was a revolutionary way to transfer heat to roast the coffee beans. There many reasons why there are a rapidly growing number of roasters choosing the Sivitiz fluid bed method.
Traditional drum roasting uses a direct heat source for roasting. Drum Roasters roast the coffee beans in an enclosed cylinder drum heated from below. The design dates back to the early 1800’s. Coffee beans are rotated in mass at high temperatures that can scorch or tip coffee. With the air roaster no tipping or hot spots occur because of the rapid air flow. The coffee is roasted using a “fluid bed” of hot air. The “fluid bed” meaning the beans suspended in air while roasting have little contact with the roaster wall.
Why the Air Roasting Process is Better:
• Air roasting improves the consistency the taste of the coffee. No tipping or hot spots occur because of the rapid air flow. With the beans suspended in air while roasting have little contact with the roaster wall produces a more evenly roasted bean.
• The fluid bed produces a vortex inside of the roasting chamber. The vortex allows each individual bean to be roasted evenly and to perfection.
• The heat is transferred to the bean in a consistently clean way by air.
• Chaff is blown away from the beans and into a separate chamber (this is important because if the chaff stayed on, it would burn and smoke, giving the coffee a somewhat bitter, smoky flavor that would mask the natural flavor of the bean. • The air flow in the roast chamber does not allow carbonization to occur.
• The digital bean temperature accurately measures the temperature. This information is important because, the degree of roast is known at all times, as well as allowing easy settings for different degrees of roast.
• Air- roasting is known for producing a brighter, cleaner, better tasting and more aromatic coffee which makes all the difference when it comes to the flavor of your coffee.
Passport Coffee invites you to “Taste the Difference”. We have been roasting coffee for more than 30 years. Taste why roast after roast is always consistent.
If you want to learn more about our air roasting process, come see our facility for a free tour! Contact us (480) 948-1419.