NEW POS SYSTEM COMING IN APRIL!

We are excited to announce we will be making an upgrade and change to our POS system in April!

We worked very hard to find the best fit to meet our customers’ needs and to help us work some of the kinks out that our current system has.     We will have an improved app on a slightly different platform, you will be able to order drinks off our website, and we will have QR codes in the store so you can order drinks directly that way as well.

I know the first question everyone has……will I lose my points?    NO!!!!   We will be transitioning to a new rewards system, and your points will transfer as well.   

If I have a wallet will that continue?  We continue to work on that part, and we are looking to find a way to keep that.  We will keep you posted.   I PROMISE you if we are not able to continue that I will make sure your wallet money is returned to you!

WEBSITE CUSTOMERS:  There is one change that will affect you.   We will be closing down our old rewards system at the end of May.   Your points will always be in the system, but you will need to redeem them in our store.   From now until the end of May, if you have more points than can be taken in a transaction please type a note in the comments, PLEASE REEDEM ALL MY POINTS…..then we can take a look at your account and we will issue a credit so you receive all of your rewards.   I am looking at different systems for rewards on the website, and I will keep you posted.   

I do have one favor, please as we start down this path I ask for your patience.   We will work as hard as we can on our end to prepare, but I know we will run into things we just didn’t expect.   

As we get closer, I will have more updates.   If you have any questions, please ask and we will do our best to get you the correct answer!

Thanks!

Joe Walsh

President 

Introduction:

Coffees from all over the world can offer a variety of flavors and characteristics that reflect the coffee's origin and climate. In this blog post, we will go through the coffee regions of Central America, South America, Africa, and the Far East, exploring the unique characteristics that make each cup a distinctive experience.

Central American Coffees: Bright Acidity and Balanced Profiles

1. Costa Rican Coffee: Costa Rican coffee, cultivated in high-altitude regions like Tarrazu and Naranjo, features bright acidity and a balanced profile. Infused with citrusy notes, floral aromas, and a medium body, Costa Rican coffee embodies meticulous processing methods, offering clarity of flavors that captivate those seeking a lively and dynamic cup.

Costa Rican – O'Neill Coffee (oneillcoffee.com)

1. Guatemalan Coffee: Celebrated for its diversity influenced by volcanic soil, Guatemalan coffees present an intriguing array of flavors. Antigua coffees, with their full body, wine-like acidity, and hints of chocolate and spice, create a rich and complex experience. Meanwhile, coffees from Huehuetenango exhibit a unique brightness, adorned with fruity and floral undertones, providing a buttery yet light-bodied cup that showcases the region's distinct terroir.

Guatemalan Antigua – O'Neill Coffee (oneillcoffee.com)

South American Coffees: Rich and Full-Bodied

1. Brazilian Coffee As a coffee giant, Brazil's beans are synonymous with richness and low acidity. Brazilian Arabica coffees unfold with a full body, nutty sweetness, and delightful chocolate undertones. The nation's commitment to sustainable farming practices not only shapes the industry but also contributes to the distinctiveness of Brazilian coffee, creating an experience that is both bold and environmentally conscious.

Brazil Cerrado – O'Neill Coffee (oneillcoffee.com)

1. Colombian Coffee: Colombian coffee is renowned for its balanced elegance, reflecting the country's diverse microclimates. Medium-bodied with bright acidity, Colombian coffees carry notes of caramel, chocolate, and nuts, showcasing versatility in brewing methods. With a commitment to quality, Colombian coffees stand as a testament to the nation's dedication to producing beans that cater to a variety of coffee enthusiasts.

Colombian Supremo – O'Neill Coffee (oneillcoffee.com)

African Coffees: Exotic Flavors and Aromatic Profiles

1. Ethiopian Coffee: Ethiopia, the birthplace of Arabica, offers an unparalleled coffee experience. Ethiopian coffees from Yirgacheffe and Sidamo dazzle with bright acidity, floral notes, and a myriad of fruity flavors. From the citrusy and bergamot-infused to the wine-like complexities, Ethiopian coffee journeys through diverse and intricate flavors, capturing the essence of this ancient coffee culture.

Ethiopian Yirgacheffe – O'Neill Coffee (oneillcoffee.com)

1. Kenyan Coffee: Grown at high altitudes, it is sought-after for its bright acidity, full body, and complex flavor profile. Characterized by a wine-like acidity and notes of blackcurrant and citrus, Kenyan coffees stand out in the global coffee scene. Meticulous processing, including the unique washed processing method, ensures a cup that is a testament to Kenyan coffee's distinct and vibrant taste.

Kenya AA – O'Neill Coffee (oneillcoffee.com)

Far East Coffees: Unique Terroir and Exquisite Aromas

1. Sumatran Coffee: Hailing from the Indonesian island of Sumatra, Sumatran coffees present a distinctive and earthy profile. Full-bodied with low acidity, these beans unveil notes of cedar, spice, and hints of tobacco. The traditional wet-hulling processing method in Sumatra contributes to the bold character and unique flavors, making it an exotic choice for coffee enthusiasts seeking a rich and aromatic experience.

Sumatran Mandheling – O'Neill Coffee (oneillcoffee.com)

1. Flores Coffee: The Flores islands in East Nusa Tenggara, Indonesia, are emerging as a noteworthy region for high-quality Arabica beans. Coffees from Flores boast a medium to full body, low acidity, and a complex flavor spectrum that includes floral notes, a mild sweetness, and subtle herbal qualities. Traditional processing methods, such as sun-drying the beans, further contribute to the distinct characteristics of Flores coffee, making it a region to watch for those exploring unique and evolving coffee profiles.

Organic Komodo Flores Bajawa Ngura – O'Neill Coffee (oneillcoffee.com)

Conclusion:

From the bright acidity of Ethiopian coffees to the full-bodied richness of Brazilian beans, each cup tells a story of the land, climate, and the dedicated farmers who cultivate these coffees. The next time you savor your coffee, take a moment to appreciate the journey it undertook to reach your cup, bringing with it the essence of its origin. I have attached one of our coffees to each section of this post. Leaving, with a biased belief, is the best for last. Our Organic Komodo Flores Bajawa Ngura is a new coffee to our lineup that truly showcases the earthy yet slightly sweet characteristics of Indonesian coffee!

 

Written by – Lucio Chrestay

lucio@oneillcoffee.com

 

 

How do you brew? – A Journey Through Different Brewing Methods

Introduction:

Coffee, through the years, has evolved into an art form with different methods and techniques. These methods transcend the ordinary (drip, percolator, etc..) creating brews that capture the essence of the beans in ways that traditional drip brewing cannot. In this blog post, we dive into the world of specialty coffee brewing methods, exploring the differences, the science, and the artistry that define each approach.

 

Pour-Over Brewing:

Pour-over brewing stands as a testament, that simplicity can lead to perfection. This method is defined by the interaction between water, coffee grounds, and gravity. Cone-shaped drippers are a popular pour-over with their spiral edges, allowing for a controlled extraction process. Pour-over is not just a method; it is an intimate ritual where coffee becomes an orchestra of flavors through a simple process.

Pour-over brewing is a slow, deliberate process with the water pouring in gentle circles over the grounds. The bloom, that initial moment when the coffee releases trapped gases, sets the stage for what’s to come. Throughout the brew, it is best to keep a consistent flow of water, however, many recipes differ in water flow. The pour-over should be finished in around 3 minutes with a 30-second bloom. The result is a cup that carries the brewer’s touch and a unique drinking experience. 

 

French Press Brewing:

The French Press method is more straightforward; however, it does not lack flavor. Here, coffee and water engage in a timed immersion, leading to a brew that is unique in its mouthfeel and flavor. It is a great method for those who are looking for a full-bodied coffee experience that brings a load of flavor.

French Press brewing is a simple process that starts with a bloom and finishes with the plunge of a metal mesh filter. Most recipes recommend a 4-minute total extraction with a 30-second bloom. The mesh filter allows for some of the fine coffee particles to pass through, adding to the coffee’s complex texture. With every sip, the drinker experiences an exploration of the coffee’s body and flavors brought by an immersion process.

 

AeroPress Brewing:

AeroPress is a relatively new device that has been gaining a lot of traction within the coffee industry. It has built itself a reputation for producing some of the best coffee brews. It’s a method that brings experimentation in changing grind size, water temperature, and steeping time. These adjustments can get different results in every brew. AeroPress brewing is a pathway for coffee brewers to create unique coffee experiences.

The AeroPress is an immersion method that relies on pressure for extraction. With its versatility, there are countless recipe options, including many from the AeroPress World Championships. The simple act of pressing the plunger brings a concentrated array of flavors. AeroPress is a testament that an expensive espresso machine is not needed to create a good cup of coffee.

 

Moka Pot Brewing:

The Moka pot, often referred to as a stovetop espresso maker, stands as a bridge between the worlds of espresso and regular coffee. This method holds a special place in the hearts of those who appreciate a strong, concentrated brew with a touch of nostalgia. It's a testament that innovation doesn't always require high-tech gadgets. The design is inspired by traditional old-world brewing.

The brewing process is complex and requires precision in every brew. Grind size, water level, and heat all play important roles in the Moka Pot’s performance. As steam pressure builds, water from the bottom chamber forces its way through the coffee and into the upper chamber. The steam creates a wonderful aroma as the brew reaches its finale. The rich, intense coffee can be used for a variety of coffee-based drinks, like lattes and cappuccinos, showcasing the Moka Pot’s versatility.

 

Siphon (Vacuum Pot) Brewing:

Siphon brewing is a unique method that involves pressure differentials and vacuum forces. The siphon apparatus looks like a scientific experiment; however, the outcome is a delicate cup of coffee that captures the subtle notes of the beans.  The method creates a remarkably clean brew due to the process of trapping fine particles in the vacuum process. It is a display of ingenuity and aesthetics, resulting in an exceptionally smooth and visually captivating brew.

This method of siphoning coffee can seem very complicated but with the right temperature and timing, the brew is phenomenal. Water rests in the bottom carafe until it reaches boiling point, from there, the water rises to meet the coffee in the top chamber. After getting the desired immersion time, the brewed coffee falls into the carafe with the vacuum, creating an aesthetic brewing experience.

 

Conclusion:

Specialty coffee brewing methods aren't just ways to prepare a cup of coffee; they're avenues for exploration, self-expression, and connection. Each method embodies a unique philosophy, from the meticulous craftsmanship of pour-over to the experimental nature of AeroPress. Through these methods, coffee transforms from a beverage into an experience, a journey that connects the brewer with the beans and the artistry within every sip. Whether you seek the elegance of a pour-over or the immersive intensity of a French Press, the world of specialty coffee brewing methods offers a canvas for discovering coffee in its most vibrant and diverse forms.

 

Written by – Lucio Chrestay

lucio@oneillcoffee.com

Introduction:

Roasting specialty coffee is not just a science of flavor; it’s an art form that requires understanding flavor profiles and a sense of balance. In this blog post, we will dive into the art of roasting specialty blends, exploring the intricacies of combining diverse flavor profiles and origins to create a harmonious and exceptional cup of coffee.

 

Understanding Flavor Profiles:

To create a successful specialty blend, a roaster must have an in-depth knowledge of the flavor profiles of individual coffee beans. Each origin possesses distinct characteristics, all influenced by soil composition, climate, altitude, and processing methods. For instance, Ethiopian beans often exhibit a bright acidity with fruity and floral notes, while Colombian coffee is known for its balanced acidity and caramel sweetness. A skilled roaster approaches the art of blending as an artist would with canvas and a palette of pigments. Rather, the roaster’s palette consists of different coffee origins and flavor profiles.

 

Blending Techniques:

1. Contrast Blending: In contrast blending, the roaster intentionally combines beans with different flavor profiles to create a dynamic and exotic cup. This technique can be challenging but rewarding when used correctly. For example, a roaster might blend a high-acidity coffee with a low-acid coffee, which surprises and delights the palate. Additionally, blending flavor profiles such as a rich and chocolaty Sumatran Bean with a vibrant and citrusy Kenyan bean can create an intriguing flavor combination with contrasting notes.

2. Complementary Blends: This approach involves combining beans with similar flavors to create a harmonious and balanced cup of coffee. For instance, blending a full-bodied Brazilian bean with a bright and acidic Ethiopian bean can result in a well-rounded and complex flavor profile. A roaster might also blend a bright and fruity African coffee with a nutty and chocolatey South American Coffee. The result is a well-rounded blend that offers the best of both words in flavor.

3. Flavor Highlighting: Here, the roaster would focus on a specific flavor note or roast characteristic. If a roaster is looking to create a blend that incorporates bright and fruity flavors, they might select beans with floral, lemon, or berry flavors and fine-tune the blend to fit those qualities. We used this method to create our Wicked Revenge “Best served cold!” It is a perfect combination of Ethiopian Yirgacheffe and Kenya AA, made specifically for a flavorful and fruity cold brew coffee.

 

The Art of Roasting:

Roasting specialty bends requires careful consideration of various factors to achieve optimal results. The roast profile, including temperature, duration, and development time, plays a crucial role in achieving the desired flavor balance. The roaster’s expertise in controlling these variables is essential to unlocking the full potential of the blend while maintaining a cohesive flavor balance.

 

Cupping and Iteration:

Creating a successful specialty blend requires experimentation and iterative cupping. Cupping involves tasting and evaluating the coffee to assess its flavor, aroma, body, and overall quality. By cupping different variations of the blend, roasters can refine and adjust the proportions of the different beans to achieve the desired flavor balance. This process allows the roaster to test the previously stated methods of blending coffee and fine-tune the blend to their needs and desires.

 

Conclusion:

Roasting specialty blends is a delicate art that requires an understanding of the individual flavor profiles of coffee beans, along with the creativity to blend them harmoniously. By exploring different blending techniques, leveraging the roaster's palette of diverse origins, and honing the roast profile, a roaster can create exceptional specialty blends that delight coffee lovers' palates. The art of roasting specialty blends is an ever-evolving journey, where experimentation, skill, and passion come together to create unique and memorable coffee experiences.  

 

New Specialty Blend!

Introducing our newest addition to our coffee lineup: an incredible specialty blend that's sure to impress even the most discerning coffee lovers. We've carefully crafted this blend by combining the finest Colombian Supremo beans with the distinctive flavors of Guatemalan coffee. Roasted to perfection at 412 degrees, it boasts a delightful blonde roast that will leave you craving another cup. This exceptional blend offers a harmonious balance of flavors, where the rich and robust notes of Colombian Supremo beautifully complement the smooth and sweet characteristics of the Guatemalan. Each sip reveals a symphony of tastes, aromas, and textures while bringing a bit of acidity. Get ready to embark on an exciting flavor adventure that will make your mornings truly remarkable.

Written by - Lucio Chrestay

lucio@oneillcoffee.com

Introduction: 

In a world that celebrates conscious consumption and the thrill of unique experiences, organic specialty coffee stands at the center of sustainability and flavor. The remarkable organic brew takes coffee enthusiasts on a journey that encompasses ethical sourcing, exceptional taste profiles, and a commitment to environmental sustainability. In this post, we dive into the captivating world of organic specialty coffee, exploring our offers, and the reasons behind its growing popularity among discerning coffee lovers. 

Origins and Ethical Sourcing: 

Organic specialty coffee begins its story at the source… coffee farms around the world. Dedicated farmers adhere to organic farming practices, continuing the use of natural fertilizers and pesticides while avoiding harsh chemicals. By harvesting their coffee beans in an organic matter, they ensure to contribute to the preservation of the environment, and overall health of their workers, while maintaining the ecological balance of the surrounding ecosystems.  

Moreover, the production of organic specialty coffee goes far beyond the avoidance of harmful and synthetic chemicals. It also embraces fair trade practices that create direct relationships between roasters and farmers. Through these relationships, coffee farmers receive fair prices for their crops, enabling them to invest in their surrounding communities and improve the quality of life for their families. These relationships empower farmers, promote sustainability, and enhance the overall value chain of the coffee industry. 

Taste Sensations: A Symphony of Flavors: 

One of the hallmarks of organic specialty coffee is the extraordinary taste experience it offers. The unique combination of careful farming, selective harvesting, and precise processing techniques results in coffee beans that possess remarkable flavor profiles. This is applicable for many arabica coffees, however, there is a significant jump in flavor profiles in organic arabica coffee. From fruity and floral notes to rich, chocolatey, and nutty flavors, each cup of organic specialty coffee unveils a symphony of flavors that captivate the senses. 

The ‘not so secret’ behind these delightful flavors lies in the beans' journey from the farm to the cup. Organic specialty coffee is typically grown at high altitudes, alongside other arabica coffee. This is where the beans can mature slowly, allowing them to develop complex flavors. Additionally, careful processing methods, such as sun-drying or wet-processing, further enhance the coffee's distinctive taste characteristics. Every step of the production process is carefully executed to preserve the integrity of the beans and deliver an unmatched taste experience. 

  

Environmental Stewardship: 

While organic coffee indulges our taste buds, it also carries a deeper commitment to environmental sustainability. By staying away from the use of synthetic chemicals, organic farming practices help to minimize the negative impact on surrounding ecosystems. In addition, shade-grown coffee, another common practice in organic farming, promotes biodiversity by providing habitats for birds and other wildlife. 

Furthermore, many organic specialty coffee producers embrace sustainable practices throughout the supply chain. From energy-efficient roasting processes to eco-friendly packaging options, these initiatives minimize the environmental footprint of the coffee industry. By choosing organic specialty coffee, consumers can actively support these sustainable endeavors and contribute to the conservation of our planet. 

The Rise in Popularity: 

The demand for organic specialty coffee has been steadily rising as consumers become more conscious of their consumption choices. Coffee enthusiasts are not only seeking exceptional taste experiences but are also concerned about the social and environmental impact of their purchases. Organic specialty coffee aligns with these values, offering a guilt-free indulgence and a strong connection to the global coffee community. By choosing organic specialty coffee, consumers can actively support these sustainable endeavors and contribute to the conservation of our planet.  

Additionally, the growing number of specialty coffee shops, both brick-and-mortar and online, has played a significant role in promoting organic specialty coffee. These establishments prioritize the sourcing of high-quality, sustainable beans, and often showcase the stories of the farmers and the farm behind the brew. By continuing with the direct relationships between consumers and producers, they create a sense of connection and authenticity that resonates with today's conscious consumers. 

Our offers:  

At O’Neill Coffee, we supply a wide range of organic and fair-trade offerings. From light roasts to dark, and everything in between. Consistently, we carry three organic single origins, one blended coffee, and even a decaf Peru. In addition, we rotate limited-time organic offers on a regular basis. Our most recent limited-time offer is our Organic Costa Rica La Amistad. The coffee is roasted lighter to embrace the caramel, chocolate, and citrus flavor profile. Simply listing flavor profiles is where most roasters would stop when sharing coffee information, we are not like most coffee roasters. 

Hacienda la Amistad, nestled in the picturesque region of Coto Brus, Costa Rica, stands as a testament to Roberto Montero's enduring family legacy. As a third-generation coffee farmer, Roberto's connection to the land runs deep. His grandfather arrived in the area during the early 1900s as part of a team surveying the Costa Rica-Panama border. Captivated by the region's natural beauty, Roberto's grandfather eventually acquired over 10,000 hectares of land, laying the foundation for Hacienda la Amistad. 

 Roberto's commitment to organic farming practices resonates deeply with his ethos of community support. During the coffee harvest season, he opens the doors of Hacienda la Amistad to seasonal pickers, predominantly indigenous people from neighboring Panama who bring their entire families. Roberto ensures their well-being by providing comfortable housing and free access to essential healthcare services, fostering a sense of security and solidarity within the community. 

Hacienda la Amistad is not just a coffee estate, but a manifestation of Roberto Montero's unwavering commitment to sustainable practices, environmental stewardship, and community empowerment. Around 6,000 hectares of the estate were donated to preserve the La Amistad International Park, the largest natural reserve in Central America. Roberto uses only 300 hectares exclusively for coffee. The remaining 4,000 hectares are used for wildlife preservation.  

 Through his tireless efforts, Roberto has transformed his family's legacy into a beacon of inspiration for the coffee industry, setting a remarkable example of how a harmonious relationship between agriculture and conservation can create a positive and lasting impact. 

Roberto and his farm are great examples of why many coffee drinkers are switching to organic alternatives. At O’Neill Coffee, we are proud to offer many great organic options for everyone. The rising popularity of organic options has created a drive within our team to promote awareness of coffee sustainability within the community. As roasters, we can carry as many organic options as possible, however, it is up to the end consumers to make a difference in the overall sustainability of the coffee industry. We encourage everyone to try our organic coffee and witness what the hype is all about!  

Organic La Amistad Costa

Happy Thanksgiving!!

 

I thought this was a good time to take a few minutes to reflect on our 70th Anniversary and extend our appreciation.

 

We are so blessed to have the BEST customers.  Each day we work hard to give you great coffee, great drinks, and a great experience.  THANK YOU for your support. As the holidays draw near, we are excited about the many gift boxes, baskets, new holiday flavored coffees, and so much more.

 

The next 28 days will be the busiest we will have in 2021, I am proud to work alongside the people at O’Neill Coffee each day.  In our roasting plant and retail store, we are “going hard” to make it all happen. Through their dedication and attention to detail, our employees are the key to our success. Every day I am reminded that our team is a very special group of people!

 

Celebrating 70 years is even more special to me because my dad is here to watch it all—from 1951 when Uncle Jim and Aunt Peg began the journey to all my dad added during his tenure. I was lucky to learn from two of the best “coffee guys.”  Although my Uncle Jim was retired when I started in 1982, I had the opportunity to drive him to and from Florida twice. As we talked, he told story after story of his experiences. I loved it because the trip was more like a coffee business school.  Then I worked alongside my dad for all those years. Some days I shake my head when I think how he gave me running room and let me make mistakes. With his support and our work together on new endeavors, we grew as a family business. I am thankful for the two best role models a person could have.

 

On behalf of myself, and everyone at O’Neill Coffee, I wish you and your family a very Happy Thanksgiving!

  

Sincerely,

Joe Walsh

President