Coffee School

Our sole goal with coffee is to create the best tasting coffee possible.  There are many factors which are considered to accomplish this goal.  First we buy the best green arabica coffee beans we can find from around the world using coffee brokers who are as serious about coffee as we are.  They are constantly cupping and testing the coffees, selecting the best and discarding the rest.

Next, we roast 100% of our coffee.  We feel that this step sets us apart from the majority of the other gourmet coffee shops in the region.  The primary reason we roast is to ensure freshness since we only roast what we know will sell within a few days.  The shelf life of great tasting coffee is measured in days. After about two weeks, the beans have already begun to oxidize and degrade. 

Each different type of coffee is roasted in such a way that brings out the best flavors of that particular bean.  If one roasts the coffee at too high a temperature, the coffee tastes a bit charred and lacks the subtle nuances of the particular bean.  If the beans are roasted at too low a temperature, the coffee will taste baked and woody.  If one heats the coffee too quickly, the chemical changes within the bean will not be right and the desired flavor will be lost forever.  If one heats the coffee too slowly… well, you get the picture.  Our coffee tends to be on the darker side but with the individual flavor of the bean still intact.

Uncommon Grounds coffee is sold to the public at our stores in person and through the online store on our website only.  There are no second or third party sellers offering Uncommon Grounds coffee.  This is to ensure that the beans reach the end-user within days of roasting, leaving plenty of time to enjoy the excellence we know as truly fresh coffee.