Troubadour

Coffee Roasters

We are passionate about our coffee. We source our beans through three importers direct from the farms and cooperatives, we roast them on-site, and we make each beverage to order. We do not offer flavors, syrups, smoothies, frappes, meal-type foods or most typical coffee shop drinks, but for good reason. We are very focused on the quality aspect of our coffees and want you to experience coffee for the passion, craft and art of it.  Coffee is the seed of a fruit and if its grown, processed, roasted and brewed properly,  the results will be amazing;  not bitter or burnt. Why cover up the good?  If your black coffee tastes bitter or burnt, you're drinking the wrong coffee, usually poor quality.  Pure and simple and without attitudes or snobbery we challenge you to Rethink Your Coffee.

Coffee Brewing Instructions

  • Use approximately 25-30g (1z) of coffee to 13-14z of cold or room temperature water for filter and french press hot brewing methods. 
  • Fresh, clean cold tap water or purified water is recommended for brewed coffee.
  • Water temperature should be 195-205 ° for brewing.

Filter Drip (pour over)

Rinse the filter to wash away any paper taste or lint. Grind coffee medium, add to the filter and start with a ‘bloom’ by adding about 1z of hot water from the boiled water. This will start your extraction and help to avoid dry pockets of coffee. Wait about 30 secs then add the remainder of the hot water in small circular motions from the center. Your pour over is just about done. Wait for it to cool a bit to taste the fabulous nuances.

French Press-30-32z (full immersion brewing)

Grind coffee coarse and add to the press. Start with a ‘bloom’ by adding about 1z of hot water from the boiled water. This will start your extraction and help to avoid dry pockets of coffee. Start your timer at 4 mins now. Wait about 30 secs then add the remainder of the hot water to the top of the press and stir. If using a glass press be sure to use a wooden stirrer! Steep time is approximately 4 minutes total from the time the bloom starts so use a timer if you can. It’s easy to over extract your pressed coffee; it can become too strong and possibly bitter. Pour into your cup, wait for it to cool for about 1-2 minutes and enjoy the fabulous flavor nuances.

Siphon Brewer-16z (full immersion brewing)

  • Fresh, clean cold tap water or purified water is recommended for brewed coffee.
  • Water temperature should be 195-205 ° for brewing.

Measure 1oz beans (approximately 28-34g) or 5-7 teaspoons. Grind coarse like sea salt. Fill water globe 1/4 full with hot water, let sit for a 1-2 minutes to pre heat globe. Dump this water out before filling globe again to brew. Refill globe with 180-200 degree water. Light flame and place under globe immediately. Place cloth filter unit in top portion of unit. Be sure the metal chain is secured to the bottom of tube. Fill top portion of unit with grounds and seat in globe. As the water heats back to boiling, allow water to pre-infuse grounds as it begins to siphon up. When water fills top portion 1/2 full, stir slowly 2-3 stirs to saturate grounds with bamboo or wood stirrer. Let water rise to top and continue to brew. Set timer now for 2 minutes and stir once at minute. When time is up, remove heat, extinguish flame, and let coffee finish brewing. Stir one more time before water starts falling. It should take about 20-40 seconds to fall and fill the globe. Pour and allow to cool. Note: Too much agitation of grounds will over extract coffee and negatively affect the flavor with bittering compounds and other off-tastes. Do not stir more than instructions state to do. 

Iced Coffee (enhanced Toddy method)

Start by brewing hot, then finish cold. By utilizing a short second “bloom” or pre-extraction with hot water, we are able to extract those easily dissolved volatile compounds (fruits and florals). Hot water extracts some compounds like cold water cannot.

Then, by adding very cold water immediately afterwards, we trapped the volatiles into the cold water brew itself, while finishing out the coffee over a 12 hour steep time to pull out more of the heavy compounds like sucrose.

  • 1# of coffee, ground a little finer than drip
  • 3z of hot water, add to grounds and let ‘bloom’
  • Steep for 60 seconds then add
  • 1gal of ice water
  • Steep for 12 hours at room temperature
  • Strain through the round filter by removing the plug (for Toddy makers) or;
  • Strain through a paper filter
  • Refrigerate for up to 3 wks