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1. Where can I buy Princess Valiant Coffee on the Olympic Peninsula?
Port Angeles Locations:
The Port Angeles Farmers Market every Saturday, year round, and Wednesdays June-September
"Good To Go" on the Corner of Lauridsen Blvd & Eunice - espresso and whole bean retail
"Country Aire" at 117 E. First Street - whole bean retail (grinder available)
"Joy's Bistro at Peninsula College" on Lauridsen Blvd - espresso, drip and whole bean retail"
"Joy's Wine Bistro" 1135 E. Front Street - espresso and drip
"The Beanery" Mobile Espresso Truck at local events
Sequim Locations:
Nash's Organic Farm Store on East Anderson Rd in Dungeness - whole bean retail
The Old Post Office Store in Carlsborg - espresso and drip
2. The location and hours of the Port Angeles Farmers Market?
Every Saturday 10am to 2pm year around in the southeast corner of the Clallam County Courthouse at 5th and Peabody. For info call Market Manager Karen Bert at (360) 928-0214. We're one of only three Farmers Markets in Washington State that are open all year!
Every Wednesday afternoon, mid-June through mid October 2007, at the corner of First & Laurel in downtown Port Angeles.
3. How should coffee be stored?
Whole bean coffee should be stored in a cool, dark cupboard. The enemies of coffee are air, heat and light. Keep it in an airtight container with a good seal, and only purchase what you will use in a few weeks at most. Please don't refrigerate it. If you must keep it longer, freezing is acceptable but the coffee won't be at its best once frozen.
4. What is the best type of coffee grinder?
A burr grinder is better than the little whirly-blade grinders. The latter doesn't give a consistent grind - creates both powder and chunks, which isn't as bad for drip coffee with a paper filter but in a French Press makes for lots of "schmutz" in the bottom. Good burr grinders aren't cheap. Check out www.sweetmarias.com for reviews and good products.
5. What's the best way to brew coffee?
For drip, believe it or not - I think the best method for every day is in an old fashioned Chemex then pour it in a well insulated, pre-heated carafe! Water just off the boil is the secret to good drip coffees, and most automatic drip makers don't heat the water hot enough for the best extraction. Capresso automatic drip coffee makers are pretty good for the price . . . but the best is Technivorm. They're pricey but worth it.
Then there are moka pots, which some folks like, but I've not used one. Espresso is a "whole 'nother topic" too huge for this page. Check out www.sweetmarias.com and www.coffeegeek.com for the scoop on everything coffee!
French Press gives what I think is the best brew:
Use the finest even grind coffee you can, but coarse enough to avoid having the grind pass through the filter. A few notches more coarse than filter drip is best. They key to avoiding sediment is in the evenness of the grind, and a burr grinder gives you this. If a “whirly-blade” grinder is used, there will be virtually no way to avoid sediment. Start with a generous 1/3 cup of whole beans, and see where your preference is from there – stronger or lighter. While you’re grinding – pull the lid and plunger out of the glass beaker and preheat the French Press pot with hot water.
Put the ground coffee in the pot. Pour a cup of 195 to 200 degree water (about 30 seconds off the boil) into the press. The water temperature is critical. Stir the coffee so that no dry islands are present, and let the coffee “bloom” or bubble for a few seconds as it releases the goodness of the bean. (Coffee that’s not fresh will bloom very little.) Add the rest of the water, and allow the coffee to float to the surface, which much of it should. Don't overfill the press. The water/coffee needs to be just at, or a little below the bottom of the beaker spout.
Pick up the plunger by the knob so that the lid is down against the screen. Place it lightly on top of the press so that it keeps the heat in, but does not start to push down on the coffee. Leave it for 4 minutes. I wrap a kitchen towel around the press to keep the heat in.
After 4 minutes remove the lid and briefly stir the coffee with a plastic or wooden spoon. (Not all the grinds sink, they resurface at the top again.) Replace the top.
Now the plunge: Hold the lid in place with one hand, and carefully start to push slowly on the knob at the top to force the plunger screen downward, pushing the grinds with it to the bottom. Take care right at first, because its easy to have the filter disc in crooked and allow a flurry of grounds to escape around it. If disaster strikes, don't worry. Just pull out the plunger and lid, rinse quickly in hot water, and start over right away.
Push steadily and the plunger should reach the bottom in 20-30 seconds or less. There should be some resistance though. Pour and serve! Coffee is best right away, within the first 10 minutes. If you absolutely must save part of it, put it in a well insulated thermal carafe preheated with hot tap water. With coffee brewed by this method, there will be some sediment at the bottom of your cup . . . most people don't drink that last 1/2 inch.
6. How do I roast coffee at home?
If you're brave and really wanting to try this, all you need is a propane BBQ with a lid, a cast iron frying pan or dutch oven with a lid, a long handled wooden spoon, a colander, a table fan and heavy oven mitts. Check out www.coffeebeancorral.com or www.coffeegeek.com for instructions on roasting via various appliances and methods. Be sure to do this in a well ventilated area!
7. Does Princess Valiant Coffee sell green coffee beans?
Yes - on the Coffees section of this site a number of origins are designated as available green for home roasters. Email what you're interested in and I'll provide the price. Up to about 15 lbs can be shipped in USPS Flat Rate Boxes for $8.95.
8. Does Princess Valiant Coffee create espresso blends?
Yes! We can discuss the espresso profile you're interested in and provide a great blend.
9. Can I buy wholesale from Princess Valiant Coffee?
Yes, but I don't post those prices. We can talk about what your company needs and a quote will be provided. I do not provide "free" coffee brewing equipment to restaurants, however, as that requires major capital, and that I be in the coffee brewing equipment maintenance business. That line of work is not in my future. I can sell drip brewing equipment at a deeply discounted rate with a contract for whole bean coffee. Let's discuss it!
10. I'm interested in a fundraiser coffee for my favorite charity or service organization!
For institutions or organizations/clubs/teams that want to sell coffee to raise funds, I can provide fresh roasted-to-order coffee with your logo - or we can create a suitable label. The price depends on the origin and volume purchased. Payment is expected at the time of purchase, and there is an extra small charge for ground coffee.
11. Can coffee that I purchase online be shipped internationally?
Absolutely! I have shipped coffee to Iraq and Afghanistan, as well as other countries.
12. Where can I learn more about coffee in general?
I like www.coffeegeek.com and www.sweetmarias.com best - and they have great links also.