FAQ

What is Specialty Coffee?

Specialty coffee is a term for the highest grade of coffee available, typically relating to the entire supply chain, using single origin or single estate coffee. The term specialty coffee describes beans of the best flavor which are produced in special micro-climates.

Specialty coffee, relating to farmers and brewers, is known as the third wave of coffee, especially throughout North America. This refers to a modern demand for exceptional quality coffee, both farmed and brewed to a significantly higher than average standard.
 

What is Single Origin Coffee?

Single origin is a term used to denote a coffee from a specific variety of coffee plant, from a specific farm or region. It can also be applied more broadly to describe coffee from one country. In addition to providing a high level of traceability, single origin coffees are often characterized by their distinct and complex flavor notes.

What is “Small Batch Roasted" coffee?

A micro roaster is simply someone who buys and roasts small quantities of coffee. Micro roasters often roast to order for their customers, buy green beans that they’re personally excited about, and either order directly from the importer or from farms in various growing regions. Micro roasters tend to be more passionate about quality. This is especially true at Pacific Crest Coffee where we enjoy sharing and learning more about different coffees, flavor profiles and the coffee’s origin.

For the best flavor is there a preferred ratio of ground coffee to water?

The simple answer is, YES.  The correct answer is, “Make your coffee the way you like it.” For brewed coffee the National Coffee Association USA recommends the, “Golden Ratio” - one to two tablespoons of ground coffee for every six ounces of water. The key is to adjust this ratio to suit your individual taste preference. The perfect cup of coffee is about YOU!
There are similar ratios for other coffee preparation methods, espresso, AeroPress, pour-over, drip and cold brew.