OUR COFFEE
Coffee is a brewed drink prepared from roasted coffee beans, the seeds of berries from certain Coffea species. All fruit must be further processed from a raw material—the fruit and seed—into a stable, raw product; un-roasted, green coffee. – wikipedia
Our Coffee – A Bowl of A Different Kind of Cherry
Coffee beans are not really beans. They come from a berry that really is cherry and the coffee tree is really a fruit tree. The coffee cherry probably is the only time a bowl of cherry pits is preferred over the fruit.
Lets consider the story about this simple fruit.
Cherry Picking
The best cherry is picked when it is at the peak of ripeness. Traditionally this was done by hand, but the demand for more coffee means that machines are used to strip pick the fruit regardless of the stage of ripening. Now the cherry is sorted and graded according to ripeness and color, resulting in the different qualities of coffee beans.
Fruit & Seed Separation
The next step is getting that seed out of the fruit. To separate the fruit and seed, cherry is goes through a mechanical process. While the fruit is earmarked for use in creating fertilizer, the seed continues along its pit to pretty journey. Covered in a mucus, the seed must be fermented to removed the mucilage coating. When fermentation is completed, the seeds continues with a thorough shower with vast amounts of fresh water to get that layer of ick off.
Drying Coffee Seeds
Drying is the “what’s next” stage and it is absolutely necessary. It takes place on vast raised drying beds, sometimes outdoors. The best method recognizes the importance of having the seeds spread thinly to allow air to pass through from both sides. Hand stirring the seeds to result in a uniform drying without any further fermentation is important to the process. It is after this stage of drying that the coffee is sorted and labeled as green coffee.
Roasting Coffee Beans
What begins next is the romanticized stage of coffee processing — The roasting! It produces that recognizable brown bean with its signature aroma. The bean goes through a metamorphosis, decreasing in weight but increasing in volume. It is during the roasting that the aromatic oils and acids weaken. When the bean is roasted to 200 degrees, caffeol, one of these aromatic oils is created. This one oil is largely responsible for the aroma and flavor of coffee.
The Best Coffee
Quality coffee make the difference in taste.
Brew Temp & Time
Brewing differs with every coffee type. We get that right!
The Details
We pay attention to every detail, including the milk in your Coffee.
We Serve A Delicious Premium Coffee
It can be brewed by several methods – Drip, Steeped, or Pressurized.
Million Cups Drank Daily Worldwide
Beans per Cup
Our Premium House Blends
Freshly Ground & Perfectly Brewed Premium House Blend Coffee, Decaffeinated Coffee, French Vanilla and Irish Cream
What about the coffee at The Flower Shoppe Cafe?
The Premium blend at the Café is specifically selected for its taste and quality. Christine, the cafe’s owner, sought out the worlds best tasting brew to serve to The Flower Shoppe Cafe’s customers. What she found was the very same coffee you would find served at select 4 Star establishments across the United States and Canada.
What makes this brand different than any other is two very important requirements. First, the beans used in this blend are sourced in person by one with unmatched experience and a 100% unique perspective. His role is to search for the grade of beans that lives up to their unwavering standards.
And second is the roasting technique. Their artisanal roasting process is a proprietary secret no longer used in the modern industry. This perfected 100 year old hand & eye method produces an incomparable superior roast with flavor that of yet has not been matched.
Come on In!
Weekdays
08AM -5:30PM
Weekends
9 AM – 5PM
Contact
Phone
+(780)674-6595
theflowershoppecafe@gmail.com
Address
5032 50 St,
Barrhead, AB T7N 1A