Posts Tagged ‘josh schrock’

Short Rib Recipe Made With Fresh Roasted Coffee Beans (Espresso) and Fullers ESB

We at Sono Coffee Beansthink foodthinkers by Braville did an absolutely brillant job of laying out, explaining and showing the wonderfully delicious results of this fresh roasted coffee beans recipe, so please head on over to foodthinkers by Breville to get instructions and see the step by step of concocting this tasty little recipe.

Fresh Roasted Coffee Beans – Roasted and Shipped to You the same Day.

Josh Schrock – Sono Coffee Beans



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Only The Best Fresh Roasted Coffee Beans

We drink coffee and seem to get the same typical question, “Regular or decaf?” But when we talk about Coffee Beans, A different question should be asked, “Robusta or arabica?” That’s because robusta coffee beans and arabica coffee beans are the two most common types of coffee beans roasted in the United States and through out the world.

The history of coffee beans began in the ninth century, when it was first discovered in Ethiopia by a goat herder. Coffee Beanslater made their way across the Red Sea to be grown as an agricultural crop in Yemen.

Arabica coffee beans are grown at high elevations. They produce coffees with more palatable tastes and less caffeine than robusta beans, which are grown at lower elevations and will usualy bring a more astringent flavor with the some extra caffeine.

Sites like Coffee Beans 101, CoffeeSage and Sono Coffee Beans make an excelent source for coffee bean news and basic knowledge about coffee beans, coffee bean grinder, coffee makers and related products.

The Internet provides coffee lovers the ability to try more than big-roaster brands like Starbucks and Maxwell House. Specialty fresh roasted coffee beans from fair-trade roasters like Sono Coffee Beans are available for purchase online.

Welcome Sono Coffee Beans to our Veretekk SEO team!

Have you ever thought you have the magic software program, the ebook and all the other tools that say that they can, and will, show you how to make the first page of Google? Hey, take a deep breath and know this. There is nothing, that competes with Veretekk and the Veretekkies who use this powerhouse system. I was probably just like most people learning to market online when I found Veretekk. I had spent way to much on ebooks, software, programs and tools to learn online marketing. That money leak stopped when I found Veretekk and started applying what I learned.

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Thank you for reading. We enjoy sharing with all coffee lovers.
Josh Schrock and Jeremiah Reynolds, owners of Sono Coffee Beans and enthusiastic coffee lovers

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Coffee Cupping 101

Cupping is one of the coffee tasting techniques used by cuppers to profile coffee aroma and flavor of coffee beans. To understand the differences between coffee bean growing regions, it is important to cup coffee from around the world side-by-side. Cupping is also used to evaluate a defective coffee or to create coffee blends.

Cupping Coffee

Setting Up the Coffee Table

I prefer to set up the coffee cupping table with 6 to 10 cups per coffee. These are set up in a triangular manner. At the top of this triangle you should place a small sample of the roasted coffee beans and a small sample of the green coffee beans. In the center of the table place a cup of room temperature water and an empty cup containing the coffee cupping spoons. Cover both the green coffee beans sample and roasted coffee beans sample until the cupping session is over and the coffee aroma, fragrance, and flavor profile have been written. After this time, the coffee samples should be uncovered and additional comments can be documented on appearance.

Preparing the Coffee Samples

Place 2 tablespoons of freshly roasted and freshly ground coffee in a 6 oz cup. Ideally one should use 55g of coffee per liter of water. The grind should be medium (between a French press size and a drip coffee size). The coffee should be roasted light. Roast about 30 seconds into the first crack long before the start of the second crack. This allows you to compleatly evaluate the coffee for defects, sweetness and aroma that are burned off at darker roasts. The roast should be similar for all coffee beans being cupped. During each coffee cupping the roasts should be similar, this can be verified visually by grinding a portion of each coffee beans sample and lining the ground coffee bean samples up next to each other on a black sheet of paper.

Analysis of Coffee Fragrance and Aroma

Smell the coffee grounds and write down your observations. The smell of the grounds is referred to as the fragrance.

Next add fresh hot filtered water (just off the boil) to each cup. So that the spoons stay at the same temperature as the coffee add hot water to the cup containing the spoons also. Smell each cup without disturbing it and write down your first observations of the coffee aroma.

Wait 1-2 minutes then Put your nose directly over the cup and break the crust of the coffee with one of the preheated coffee cupping spoons by pushing the coffee down . This is the most potent burst of aroma you will have during cupping and is the best time to evaluate the coffee aroma. Now stir the cup a little to make sure all of the coffee is emersed in water this will help the coffee sink to the bottom of the cup. Write down any further description of the aroma that you notice at this point.

Rinse the spoon in hot water before going to the next coffee sample. After evaluating the aroma of all of the samples, scoop out any grounds that continue to float. Most of the lightly roasted coffee grounds will sink to the bottom of the cup Due to thier high density.

Analysis of Coffee Flavor

When the coffee has cooled enough to taste, spoon up some cooffee and slurp the coffee strongly to aspirate it over the entire tongue. It is important to aspirate strongly since you are trying to cover the entire tongue evenly. Aspirating strongly will also cause some coffee to be distributed into the throat and nasal passage. The nose is another powerful tasting tool. Most of the flavor observed in a coffee is a result of aromatic compounds present in the coffee. This can be experienced by plugging your nose while drinking coffee. While your nose is blocked, the coffee will likely taste similar to instant coffee due to its lack of aroma. When the nasal passage is opened, a full rainbow of flavors will immediately become evident.

After every time you taste each coffee, document your observations of coffee taste, acidity, aftertaste, and body. Move to the next cup and try to compare the different cups. As the coffee in each cup cools, it is often possible to detect new flavors. Therefore, it is important to cup a coffee when it is both warm and when it has cooled to just above room temperature. The best coffees will have positive characteristics at both ranges of temperature.

If you’re cupping more than two or three coffees, it is recommended you spit out the coffee after abserving it. When cupping several coffees it’s possible to get too much caffeine, which can adversely alter your ability to properly taste the coffee.

Conclusions of Coffee Cupping

One of the keys to cupping coffee is practice and humility. Some of the best cuppers I know are modest and always want to learn more. Even some of the best cuppers in the world do not always agree. The beauty is that they agree to disagree while respecting and trying to identify the characteristics that other people find.

Do not be intimidated by people that try to impress you with some abstract description of a coffee. This is more of a romantic tribute to a coffee rather than a reality. Cupping coffee should be fun and interesting, but not a contest of who is more articulate. However, your evaluation should be more in depth than a reiteration of a textbook definition of a coffee.

Coffee cupping may seem strict and scientific, but the method followed in the coffee industry is quite varied and most good coffee cuppers have thier own permutation. Cup under standards you are comfortable with, but try to stay close to the industry standards in case you cup with other people.

Becoming a good coffee cupper is not hard. Trust yourself by practicing regularly and be humble enough to continue to learn from others.

Sono Coffee Beans
Josh Schrock & Jeremiah Reynolds

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Each year coffee beans are harvested in the dry season when the red coffee cherries are bright, glossy, and firm.

The Way Coffee Beans are Harvested

Ripe red coffee cherries are harvested either by hand, stripped from the trees with both unripe and overripe beans, or all the coffee beans are gathered using a harvesting machine. These procedures are called selective picking, stripping, and mechanical harvesting. To maximize the amount of ripe coffee harvested, it is necessary to selectively pick the ripe coffee beans from the tree by hand and leave behind unripe, green beans to be harvested at a later time.

There are some books that will give you more info. on coffee beans harvesting and equipment. I will recommend some in a blog at a later date. The book that comes to mind is the “Coffee Harvest” by Michael Clark, but I’m not sure that is the correct name I’ll have to check and get back to you.

Brazil’s Procedures to Harvest Coffee Beans

Harvesting the same coffee tree several times is less cost effective than separating and discarding the unripe or overripe cherries. Therefore, Brazil typically harvests using the stripping method when 75% of the coffee crop is perfectly ripe. Stripping is cost effective in Brazil due to the uniform maturation of Brazilian coffees. When harvested by stripping, the coffee beans are removed from the tree and fall to the ground where they are caught by sheets. The coffee beans are seperated from unwanted debris by tossing the coffee beans in the air allowing the wind to carry away sticks and leaves. The coffee is then put in 60 L baskets, which is the tool of measurement used by coffee producers to determine wages. Some coffee estates, such as Fazenda Monte Alegre in Sul de Minas Brazil, have a computerized system to determine wages for harvesting coffee beans. This system accounts for the amount of coffee collected from each person, the difficulty of the coffee harvesting conditions, and the production of the region being harvested.

The Weight of Coffee Beans

About 12-20 kg of export ready coffee beans will be produced from every 100 kg of coffee cherries harvested.

For information about fresh roasted coffee beans, Click Here.

Sono Coffee Beans

Josh Schrock – coffee aficianado

View our blog Click Here

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Can I eat coffee beans instead of drinking coffee?

You sure can. Anecdotally, there are several stories: Monks used to eat coffee beans before long prayer sessions, African tribesmen used to eat coffee beans before going on long hunts. Keep in mind that five to seven coffee beans is all you use for just one cup of coffee, and you’re getting it in its pure form – 100% vs. the cafiene that is extracted as the water moves through the coffee grounds– So coffee beans pack a good strong punch.
If you decide to try this you may prefer the taste of chocolate covered coffee beans.


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Just like a connoisseur of fine wine can quickly distinguish between different types of wines, a coffee aficionado can also differentiate between several types of coffee and can astound you with their quick decision about their origin. It all depends on their ability to recognize the distinctive character of different varieties of coffee beans. This article briefly explains the important role of coffee beans in rendering distinct color, texture and aroma to your cup of coffee.

Ever noticed how the taste of franchise coffee shops greatly differs from that of your local coffee shop? Next time when you visit a big coffee shop, just take notice of the range of coffee beans in display there and you will know the answer – it is the different kinds of coffee beans that are freshly roasted on a daily basis in the coffee shops that make for the distinguished taste and aroma of the beverage that you come to enjoy in different coffee shops.

It is the coffee beans that shape up your drink the way you like it
It is the working of different quality coffee beans that help coffee shops serve up the coffee you adore most.

But the matter does not end with the places where the coffee beans are roasted, but the quality also depends on where the coffee beans are grown.

In fact, the taste of your drink can even be influenced by each single-origin bean that comes with its unique tenets which in turn are conditioned by the farm where it was grown.

What are coffee beans?
A coffee plant will generally take three to four years to mature fully; it is the time when the plants bear clusters of fruits of deep red color.

These red fruits called coffee cherries contain two stones like pits with their flat sides together – these are the coffee beans. They are actually seeds of the coffee plant.

Endosperm is the main substance making coffee beans. Endosperm on the other hand contains 0.8 – 2.5 % caffeine.

You can find endless types of coffee beans
After researching and learning you can now sip the caffeinated drink and know the diference between the diverse species that go by the general term of coffee. Taste of the coffee differs with the coffee beans and the characteristics of the coffee beans differ with the different species of coffee plants they grow from.

Different types of coffee plants include Arabica, Benghalensis, Canephora, Congensis, Excelsa, Gallienii, Bonnieri, Mogeneti, Liberica, and Coffea stenophylla. Arabica varieties are believed to produce the highest quality beans.

The long proccess between the coffee fruits and the drink.
The seeds or coffee beans are extracted from the fruit through a forced manual process. The coffee beans, fter being removed from the fuit are first soaked in cool water and then are dried in the open sun.

The connoisseurs often insist on buying green coffee beans and roasting them at home for the freshest aroma. Today most of the manufacturers possess appropriate equipment for roasting the coffee beans and sell coffee as roasted whole coffee beans.

The envigorating taste you experience with every sip of your coffee is actually the combination of such factors as aroma, level of acidity, body and flavor. The stronger and more aromatic the drink, the more it is appreciated by the connoisseurs. If you want to enjoy your cup like a connoisseur then do some background checking and make sure of the coffee beans you are using. http://www.sonocoffeebeans.com

Other factors of coffee taste include the grind of the coffee beans and the method or machine used to extract the coffee from the coffee beans.

http://www.sonocoffeebeans.com always fresh roasted and top quality. Josh Schrock and Jeremiah Reynolds.

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Coffee is a popular any time drink and one whose taste can vary depending on how the coffee is brewed and the type of coffee beans used. If you want to control the taste of your coffee, you may want to consider roasting your own coffee at home. This is a simple proccess that requires minimal equipment. However, you may need to try a few times first in order to obtain the coffee taste that you desire.

To roast coffee beans at home without a coffee roaster you will need a standard frying pan. The size of the pan varies depending on how many beans you are roasting. Also, you will need dry, unroasted (green) beans that you can purchase from sonocoffeebeans.com. Put the coffee beans in the pan and turn your stove on to medium-high heat. while the beans roast you must turn them constantly to avoid burning. Normal roasting time is approximately 15 minutes. During the roasting process you will notice the beans changing color from light green/brown to a darker brown. In addition, a coffee aroma will be generated from the pan. It is very important that the beans be turned constantly as they roast. This preserves the beans aroma and flavor.

When the beans have roasted for a few minutes, you will notice that they will become oily. This occurs as the natural oils within the beans are released during the roasting process. Once the oils appear on all the beans, the roasting process is finished. At this time, if you like a stronger or more bold coffee taste, continue to roast the beans an additional 5-7 minutes. After the beans are roasted, remove them from the pan and place them on a plate that is covered with a paper towel or cloth. Keep the beans on the plate until they are cool to the touch. Once cooled, you can ground them for use or move them to a coffee bean storage container. The beans are at peak freshnes 24 to 48 hours after roasting.

Choosing beans to roast depends entirely on the taste that you want your coffee to have. Besides the country where coffee bean are grown, coffee beans differ in quality depending on the altitude at which they are grown. Lowland, high altitude, and higher altitude beans all have different tastes; the higher altitude beans have more flavor and aroma than the lower altitude coffee beans. It is important to note the blend type of the coffee. For example, Arabica is a mixture of beans that were originally grown in the Middle East but which are now grown worldwide. This coffee type produces a strong coffee with a harsher taste and is typically used in espresso and Turkish coffee. Meanwhile, mountain-grown blends are milder, more flavorful, and are popular as general all-purpose coffees.

Because coffee companies produce many variations on coffee blends you may want to inquire first about the types of beans used in a blend before you purchase them for roasting. Additionally, if you are willing to experiment, purchase bean types separately and make your own mix for roasting.

At Sono Coffee Beans we take time to choose only the highest quatity coffee beans. We micro roast each batch of coffee beans with an enthusiastic attention. We want only the best coffee experiance for you. All Coffee bean order from Sono Coffee Beans are roasted and shipped the same day.
Jeremiah & Kassandra Reynolds and Josh & Sarah Schrock

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