Furnace Hills #Coffee Company is proud to be a part of this exciting family. Our Thrive Farmers partnership read http://ow.ly/oRBqp.
Last week was our biggest week in the #coffee business. Many thank you’s to all of you who made that possible! http://ow.ly/o3aPv
When we reach 400 pounds of roasting/selling each week we’re going to move our coffee roasters to the back and build out a coffee bar in front. We are less than 100/week away from that milestone. Here’s what we think our shop will look like:
So what do you think? Is it a place you would visit? Besides our famous Furnace Hills Coffees, what else should we offer? Should we be a Third Wave shop and forego all the expensive brewing equipment and do pour overs? What should our hours be? Should we be open on Sunday?
Although the coffee shop in the picture is in London I think we’ll be able to copy most of what they have done inside as well.
There has been much written and studied about green coffee extract and it’s many health benefits including weight loss with no dieting. It seems to speed up your metabolism. Kate Redwine in her book, Pure Green Coffee Bean Extract, gives us a recipe for making it ourselves. Below you’ll find the recipe.
Step One: Sourcing Out Quality Coffee Beans.
You need to source good green coffee beans. Now you can go to our website and find good beans (www.furnacehillscoffee.com). We’ll send you some Brazilian beans which Kate says are some of the best.
Step Two: Preparation of how to make coffee extract.
Put 2 oz. of coffee beans in a teapot with 12 oz. of distilled water. Put it into boil and then turn down the heat. Let the brewed beans simmer for about 10 to 15 minutes (be careful not to overcook it to maintain the integrity of the taste of the beans.). Take it from direct heat and let it cool for an hour.
Step Three: Enjoying Your Green Coffee Extract.
Put it in the refrigerator. It is good to drink for the next two days. To maximize the benefits Redwine writes that you should drink it twice a day.
So what do you think? Is it worth a try? I think I’m going to try it this week.
I ran across this article about the origin of the phrase, “cup of joe.”
Say hello to Josephus Daniels, former secretary of the US Navy and namesake of the proverbial cup of joe.
Joe is, of course, short for Joseph. And in American English, “joe” can refer to an average guy, a soldier, or—somewhat strangely—coffee. A popular chain in New York, for instance, is called Joe the Art of Coffee.
As it turns out, the use of joe as slang for coffee dates to the World War I era. It was then that Daniels, who started his career as a newspaper publisher in North Carolina, became secretary of the Navy under president Woodrow Wilson. As recounted in a new biography, Daniels tried to imbue the navy with a strict morality. He increased the number of chaplains, discouraged prostitution at naval bases, and, most controversially, banned the consumption of alcohol.
“As a substitute, stewards increased their purchases of coffee, among other beverages,” writes Lee Craig in the new book, “and Daniels’s name became linked to the daily drink of millions around the world. A cup of coffee became disparagingly known as ‘a cup of Joseph Daniels,’ and as legend has it, this was soon shortened to a ‘cup of Joe.’”
Article Link: http://qz.com/88453/why-coffee-is-called-joe/
If you could change the name of coffee what would you call it?
This year marks the 150th anniversary of the Battle of Gettysburg. The Battle of Gettysburg was fought July 1-3, 1863 in and around the town of Gettysburg, PA. It was the battle with the most casualties in the Civil War. It is often described as the war’s turning point.
In honor of this battle and the soldiers that fought there Furnace Hills Coffee Company has created a Soldiers Blend. Coffee was essential during this war. Coffee and hardtack were the two foods the soldiers could count on that wouldn’t spoil and could be easily transported in a haversack. Salt-pork was the other common food, but often rotted or attracted flies and quickly filled with maggots. During the war, America imported coffee from Africa, primarily Ethiopia. Generals were given the bags of coffee and would often spread out a blanket to evenly dole out piles of the precious staple. In the beginning of the war, coffee was delivered ground, but scrupulous merchants began mixing in sand to increase their profits. Generals quickly began ordering whole beans and usually these arrived green. Once the piles had been measured out, soldiers quickly dispersed to roast their piles. This way if they had long days of marching or were unable to light fires, they still had roasted coffee. They would often have to munch on the beans instead of drinking the coffee. They used cast iron skillets over open fires for roasting. The coffee usually ended up burnt in the middle while the sides were lighter, resulting in a “salt and pepper” blend mixed with bits of chaff.
Once the North had secured the southern ports, the South was cut off from their precious brew. The North had trouble securing a steady source of tobacco so a deal was quickly worked out. Often in the early mornings the front lines would display white flags, send runners across the opposite line and make an exchange; coffee for tobacco. The runners returned, the flags came down and war proceeded.
After careful research Furnace Hills Coffee decided on an Ethiopian coffee bean. Part of the blend is a dark roast and part a light roast. This was done to do our best to replicate the coffee roasting conditions and practices on the battle field. Coffee was roasted in a frying pan over an open camp fire resulting in an un-even roast. We have also added a small amount of Ugandan Robusta to give the coffee a toughness to it. There is no bite at the end of the swallow, but it stays with you for a while after drinking.
If you would like to try some of this coffee just email us at firstname.lastname@example.org and we’ll send some out to you and bill you through PayPal. The cost is $12/pound plus shipping. This great blend will soon be available on our website.