From the Farm to the Cup

From the Farm to the Cup

Farms: We buy from farmers cooperatives, which are owned by small farmers. The average farm size is between 1-5 acres. There is shade cover from trees, and often the fields are diversified with fruit trees like bananas and oranges, and other plants. All of the farms are managed with Organic cultivation, which means that no synthetic chemicals were used and that a number of farming techniques were used to protect soil and water resources.

Transport and Process: The coffee has to make it from the farm all the way up to the beanery in Orange, MA. Every country and every coop might do things a little differently. But generally, the farmer picks her coffee in cherry form, depulps it on her farm, ferments in overnight or for 24 hours in concrete fermentation tanks that she’s built, then lays the coffee (now in ‘parchment’ form) out to dry. Usually the farms are high in altitude and humidity, so she will bring her coffee down and sell it to her cooperative so that they can finish the drying. The coop dries it to ~12% humidity, then they will dehull it, grade it, and sort it for export.

The coop will arrange for shipping, and the coffee will get put into a shipping container and sent by sea. We then get it trained and trucked to the beanery where we roast and package. We ship via UPS, and deliver to local customers.

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How to become a Coffee Connoisseur

How to become a Coffee Connoisseur

How to Become a Coffee Connoisseur

Learning coffee bean basics can help expand your palate

If you’re tired of your usual morning joe, brew a cup of curiosity and become an international coffee connoisseur. All you need to do is understand coffee bean basics, and in no time at all you’ll wonder why you’ve been settling for ordinary coffee when there are so many extraordinary choices.

Coffee bean types
Through experimentation you’ll learn about bean variety, importance of harvest altitude, bean size, wet or dry processing, freshness and type of roast. There are two main, superior coffee bean types.
•Arabica bean: This richly flavored, specialty bean is grown organically and is picked by hand. Specialty coffee is always more expensive because it isn’t mass produced.
•Robusta bean:Used as a blend with other specialty beans because the flavor isn’t as rich.

Importance of grinding
Every coffee aficionado knows that the most important step when making coffee at home is the grinding process. The secret is to know how long to grind the beans depending upon the type of coffee and how you wish to use it. For example, a finely ground coffee is needed to make espresso while a medium ground bean is used for drip coffee makers. Measure carefully because you should immediately brew whatever you grind.

Brewing science
Coffee connoisseurs often turn brewing into a science. Brewing is the most challenging step in making the perfect cup of coffee. You’ll soon learn that the oilier the bean, the more flavor it releases.
•Always keep your equipment clean after each use to prevent old smells from creeping into your fresh brew.
•Because the quality of tap water varies, most connoisseurs use bottled or filtered water for best results. (Never use distilled water.)
•The perfect temperature to brew coffee is 200 degrees. Connoisseurs are very particular about the brewing water not being too hot or too cold.

Use barista tools

You can’t develop the perfect cup of coffee without investing in one or two barista tools.
•Dosing tool: This handy tool allows you to make precise measurements and prevent waste. It can also be used to flatten your ground coffee before placing into your machine.
•Stainless steel milk jug and thermometer: Most coffee connoisseurs believe that no cup can achieve greatness without the perfect foam on top. Using these items correctly guarantees the perfect temperature to make your foam.

Attend a coffee tasting

You’ve heard of wine tastings where people learn to expand their palates and learn about new wines. Coffee tastings, known to connoisseurs as “cuppings,” are also growing in popularity. Check your area for shops that specialize in selling gourmet coffee beans, because they often host cupping events.

Learning how to become a coffee connoisseur will not only be a delicious adventure, but it can also be a way to find other coffee lovers who share your passion.

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Create your specialty coffee right at home…

Create your specialty coffee right at home...

You’re driving around town and you’re craving your favorite specialty coffee drink, but each time that drink ends up costing you anywhere between $3 and $5. What if you learned to make your specialty coffee drink at home? We’re here to help.

Check out these three specialty coffee drinks you can make yourself with Global Benefit Coffee.

Pumpkin Spiced Latte

3 cups hot whole milk
4 teaspoons sugar
½ teaspoon vanilla extract
½ teaspoon pumpkin pie spice
6 oz brewed Shade Tree Coffee
3 tablespoons sweetened whipped cream
3 pinches pumpkin pie spice

1.Combine the hot milk, sugar, vanilla extract, and pumpkin pie spice in a blender; blend until frothy.
2.Pour the mixture into 3 coffee mugs to about 2/3 full.
3.Pour 2 oz coffee into each mug.
4.Garnish each mug with whipped topping and pumpkin pie spice.

Mocha Coffee

14 oz of evaporated milk
2 cups of Lion’s Dark Roast Coffee
1 cup of hot water
½ cup of pure cocoa powder
½ cup of sugar

1.In a suitably sized saucepan, mix together the cocoa powder and sugar.
2.Add the hot water and whisk lightly until smooth.
3.Heat gently for 2 minutes until the mixture turns think, stirring constantly.
4.Add the evaporated milk and the coffee.
5.Heat to just boiling, beat, then serve as desired.

Café Latte

2 cups milk
1 1/3 cups hot freshly brewed Volcanic Dark Roast Coffee

1.Heat milk in a saucepan set over medium-low heat.
2.Whisk briskly to create a foam.
3.Brew coffee and pour into 4 cups.
4.Pour in milk, holding back the foam with a spoon.
5.Spoon foam over the top.

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Now partnering with The Freedom Cafe

Now partnering with The Freedom Cafe

The Freedom Café at UNH is a non-profit café that raises awareness and money to rescue victims of and end human trafficking by serving quality coffees and teas.

The café is a creative space where individuals can be educated about human trafficking and ways to help eradicate this worldwide injustice. All of the proceeds from the Freedom Café are donated to non-profit organizations working with this issue.

Each cup of coffee or tea is given for free. However, they do suggest donations based on fair market value. Fifty cents from each donation will go towards purchasing conscientiously traded and produced coffee and tea. Every cent over that amount will go towards an organization that is working to fight human trafficking world-wide through diverse strategies, such as raising awareness, policy making, and assisting former slaves.

The Freedom Café at UNH is a part of the Freedom Café Network ( Their goal is to not only be successful in Durham, NH, but to have the model of the Freedom Café spread to every local community with a passion for educating people about human trafficking and helping to end this injustice.

They are passionate about good coffee and good tea. The Freedom Café is committed to sourcing their products from local companies that can provide them with quality (organic/locally sourced) and conscientiously traded (Fair Trade or direct traded) products.

The café officially opened February 6th of this year and is open Monday through Friday from 11am-4pm. They are located at 10 Mill Road, Durham, NH and is just a short walk from downtown Durham and the UNH campus.

On Wednesday nights from 7pm to 9pm, they have their Perform for Freedom Nights. This is a great venue for students and locals to perform. One hour of scheduled 20 minute performances, a second hour of open mic. Your favorite coffee and tea products are always served on these nights.

Along with these Perform for Freedom Nights, they provide local artists an opportunity to get involved. The Freedom Café will hosts art openings and galleries with art on consignment. Part of the artist’s proceeds will go toward the cause of ending human trafficking.

They also provide a seminar series on human trafficking and the issues surrounding it.

You can get in contact with The Freedom Café regarding these events by following their facebook page: or by contacting Sean Matthews at:

We are excited about what the future holds for our partnership and look forward to working with the Freedom Café at UNH for years to come. Visit us at

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Ever wonder how your coffee is roasted?


Before you start your roasting session, you should know what type of coffee you want to roast. You should get out your log sheet, which is a written catalog you will keep that shows details about previous roasting sessions and the times, temperatures, and amounts you roasted. You’ll also want to have a recipe sheet showing which beans will be used for your blends and the weights for each.

Next, you will turn on your roasting machine to let it warm up to approximately 400 degrees for the first type of bean you are going to roast. While the machine is warming up, you will weigh out your beans for each batch. If you plan on making a blend, you will not be roasting the blend all in one batch. Instead, you will roast each of the coffees individually that are to be used in that blend (each type of bean is roasted to its own unique style). Only after all of the beans have been roasted will you be ready to blend the coffee.

Then you will want to pour the beans into the hopper, which is the funnel on the top of the roaster. When you are ready with your stopwatch and the temperature is perfect, you will open the chute and let the beans flow by gravity into the drum, which is already turning. As the coffee gets roasted, the sugars and carbohydrates get caramelized, which create that oily look you see on finished beans. This is what gives coffee that great flavor and aroma. The longer you roast the beans, the darker they will get. But before they start to take on the look of finished coffee, they will go through a series of changes.

In the front of the roaster is a small sample scoop that can be withdrawn in order for you to visually inspect the coffee as it is roasting. The scoop is open on one side and is kept in the drum with the open side facing down so that beans don’t collect in the scoop and miss out on the roasting. When you pull a sample, you turn the handle facing up to collect an amount of beans, pull it out, inspect the beans, push the handle back in and turn it again so that the open end is again facing in the down position. (This entire process takes about two seconds.)

In the first three minutes of roasting, the beans will give off a grassy fragrance. Then they will begin to swell up and change from green to yellow to gold. By the 9-minute mark, the beans will have begun to wrinkle.

Next, gases build up inside the beans, which makes them swell up to twice their original size. This causes them to pop as the gas escapes. It’s important to note the exact time of the “first pop” on your log sheet, as the pop time will be different for each type of coffee. The swelling is important because it smoothes out the wrinkles on the surface of the bean. Now at about 10 minutes, after the first pop has occurred, the color of the bean will begin to even out, turning a light brown. This stage is referred to in the industry as a “cinnamon roast.”

Now the process speeds up. You really have to be on your toes, as seconds count toward roasting the perfect batch of coffee. At 11 minutes, the color of the bean changes to darker brown, which is commonly known as “Full City.” By 12 minutes, gases build up again and you will hear a second pop. Depending on what type of roast you are after, you may want to stop at this point. By the 15-minute mark, your beans will have become very dark. This is known as “French Roast,” which is basically the same as an “Espresso Roast.”

Once you have determined the perfect roast for your coffee, you will open the door to the drum and the beans will spill out onto the round collection table, which is part of the roaster. This table has a perforated screen on the bottom to let air pass through and a series of rakes that turn to spread the beans, allowing them to cool as quickly as possible. This cooling will stop the cooking process.

The collection table can also be used to blend the beans. After roasting, weigh out your beans according to your blend recipe and add them to the mixing table. The rake will do a good job of evenly mixing the different beans together. After mixing, your blend is ready to go.

Every Global Benefit Coffee blend is made through a micro-roasting process. This allows for the beans to be made in smaller batches to roast the freshest beans possible, rather than making large batches and have them sit around for longer periods of time. Enjoy a cup of Global Benefit Coffee today. Visit us at

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Finding the best coffee for you…


Whether you’re a coffee enthusiast or not, the most effective way of figuring out which blend of coffee is best for you is through the process of cupping. This is where people take a spoon full of coffee and slurp is very loudly to determine the coffee’s quality. Of course, it is more complicated than that. The purpose of cupping coffee is very scientific, and is an excellent way to determine the quality of coffee and help you create your own blends.

The best way to learn how to cup is by attending cupping sessions given by roasters and coffee brokers. However, you can also teach yourself to cup.

First, place 2 tablespoons of coarsely ground coffee into a 6-ounce mug. Don’t add water yet; instead, breathe deeply and inhale the aroma of the fresh grounds (called the “dry aroma”). Note your impressions.

Add boiling water to the coffee, then wait 3 minutes. A crust of coffee grounds will form at the top of the cup. Using a clean spoon, break the crust and stir the coffee. Skim the foam off the top of the cup and throw it away.

Wait until the coffee has cooled enough to taste it and all of the grounds have sunk to the bottom of the cup. Then, with your spoon (which you should rinse after skimming the foam), take a small sip of coffee and slurp it into your mouth. Slurping the coffee will spray it evenly across the inside of your mouth, rather than having it make contact with only one point. Swish the coffee around inside your mouth and think about how you would describe the coffee’s quality.

Pay attention to these attributes:

• Acidity: Is the coffee dry or tart? Does it taste winey or citrusy?
• Body: Does it feel “heavy,” like cream, or “light,” like skim milk?
• Aroma: Does it smell rich or weak?
• Flavor: What words describe the overall taste of the coffee? Sour? Sharp? Burned? Woody?

You can use cupping to compare different types of coffee at the same time. Just follow the steps above, but use a different cup for each type of coffee and make sure you rinse the spoon between each step.

Try coffee cupping today with all of our blends and find the perfect fit for you!

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Did someone say brownies? Enjoy this New Recipe!!!

Did someone say brownies? Enjoy this New Recipe!!!

As the Northeast gets hit with a record setting blizzard, Global Benefit Coffee thought it would be a great idea to give everyone something to enjoy while they’re stuck indoors. Here is our latest recipe:

Swirled Cheesecake Brownies

• 4 ounces reduced-fat cream cheese
• ¼ cup of sugar
• 2 large eggs
• 1 tablespoon all-purpose flour
• 1 tablespoon nonfat plain yogurt
• ½ teaspoon vanilla extract
• 2/3 cup whole-wheat pastry flour
• ½ cup unsweetened cocoa powder
• ¼ teaspoon salt
• 2 large egg whites
• 1 ¼ cup packed light brown sugar
• ¼ cup canola oil
• ¼ cup Gorilla in the Mist coffee(or for a stronger taste use ¼ cup of Lion’s Dark Roast)
• 2 teaspoons vanilla extract

1. Preheat oven to 350°F. Coat a 7-by-11-inch brownie pan or baking pan with cooking spray.
2. To prepare topping: Place cream cheese in a small mixing bowl and beat with an electric mixer until smooth and creamy. Add sugar and beat until smooth. Add egg, flour, yogurt and vanilla; beat until well blended.
3. To prepare brownie layer: Whisk whole-wheat flour, cocoa and salt in a bowl. Place egg, egg whites and brown sugar in a large bowl and beat with the electric mixer on medium speed until smooth. Add oil, Global Benefit coffee and vanilla; beat until well blended. Add the dry ingredients and beat on low speed just until well blended, stopping once to scrape down the sides.
4. Scrape about half of the brownie batter into the prepared pan. Slowly pour the topping evenly on top. Drop the remaining brownie batter in large dollops over the topping. Draw the tip of a sharp knife or skewer through the two batters to create a swirled effect.
5. Bake the brownies until the top is just firm to the touch, about 20 minutes. Let cool completely in the pan on a wire rack. Once cooled, cut them up and Enjoy!

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