There is undoubtedly a slew of Slang and Shop Talk we toss around the CBHQ. Such as, CBHQ: CrumBunny Head Quarters, also known as ‘the 405’ our Brick and Mortar Storefront on the Upper East Side of Downtown Nevada City, California. While our due diligence is extensive, our knowledge compiled from years of experience, and from verified reputable sources, we claim to know nothing. There are always more grounds to cover. Pun Intended.
Aroma Roasting: Precisely what makes Crumbunny Coffee Roasting an artisanal craft. The completely manual process of sniffing the beans as they are heated in order to make executive decisions about their doneness and perfection.
Biodynamic: Next Level Organic. All Farms with this certification must bring value to the land by its cultivation, and thus be considered a sustainable living organism. We lovingly say “it’s horse poo and voodoo…” We’re not wrong. Cover Crops and Permaculture are only part of the equation. Moon Cycles and manure are involved in this curious ancient technique!
American Roast: A true medium, also known as a City Roast. These beans have been roasted past the first crack stage, and will be a matte brown, milk chocolate color, with no visible oil on the outside. This is as light as we will ever roast. Medium Roast batches are rare at Crumbunny, and will always be clearly marked under the tasting notes of our coffee..
Viennese Roast: Crumbunny Roast Protocol. Full City Plus, Upper Medium Brown the color of dark chocolate. Distinctive spot of oil on every second to 3rd bean. The oil is kept on the inside, unlike a French or Italian Roast where the oil is on the outside of the (sweaty) bean.
French Roast: a rare dark version of ourselves. This ‘a once in a while’ roast and will always be marked clearly below the tasting notes of our coffee.
Sweaty Bean: Visible oil glistening all over the bean. Will gas off and oxidize quickly.
Grain pro: A bag designed to let moisture out, but stops moisture from getting in.
Pour-Over Coffee: Single Service Crumbunny Preferred Method. One of the most ancient and simple method for brewing coffee.
Cold Brew Coffee: Crumbunny Preferred Method; Cold from start to finish!
Q. What kind of Water is Best?
A. We use Reverse Osmosis with Trace Minerals. We have also enjoyed using spring water with high calcium which improves the extraction significantly over High Alkaline or Purified Water.
List of our Stupid Slogans for T. Shirts. Our favorite Battle Cries around the office. We are letting you in on some of our Worst and Corniest Jokes. We Do make T. Shirts and stickers Throughout the Year.
Roasted Deep in the Heart of Nevada City
One in a Row, Man.
Life is too short for Bad Coffee.
We’re all Human Beans.
What is the fecal matter with you? Shit loads.
Goat it up.
Punch me now thank me later.
No coffee. No peace. Know Coffee, Know Peace.
Global Flavor, Local Love, Coffee for the People.
History of CoffeeCoffee Beans have been fascinating humans and rustling them out of sleepy slumber since the dawn of time…. or at least the 15th Century. Our favorite ancient beverage has been discovered and feared and celebrated around the globe throughout history. We believe in honoring this magic tree and the people that have cultivated the coffee bean. At Crumbunny Coffee Roasters, we want you to slow down and smell the coffee. Farm to table, so much heart and soul goes into your morning cup of joe. We bring intention to every roast, by honoring a ritual, an artisanal craft. We choose sustainable beans from every part of the world. Our preferred ‘by the cup’ process is old fashioned and simple, pour-over style. We devote more attention from sip to source. Our journey into responsible sourcing begins with a lesson in the History of Coffee. Join us as we explore myths, legends and stories of coffee the sacred and divine magic bean!
Ethiopian Coffee ForestsI wonder if all of the coffee cultivated in the world can be traced back to the Ethiopian Coffee Forests? These beans present dramatic flavors of ripe blueberries, flora and stone fruit nuances. Each farm represents a uniquely aromatic, lush fruit basket of its own right and yet an undeniable similarity. According to legend, a goat herder named Kaldi first discovered coffee and saw caffeine in action. While traveling on the mountains he came to rest near a lush and fruitful grove of trees growing plentifully on the mountainside. The goats munched the green leaves, the red berries and everything in between as goats do. Kaldi watched the goats as they became more energetic. He and the goats danced the night away according to the ancient legends and stayed awake all night after eating the berries on the mountain. This was a delightful change of pace and Kaldi gathered some of the beautiful red berries and took them to the local monastery. Abbots and Monks at that time were more like librarians in the University. He mentioned the goats’ unusual response to coffee with an abbot at the local monastery. The abbot made a drink from the berries and found out that it kept him awake throughout his long evening prayer sessions. He told the other monks about it and shared the drink with them. It quickly became popular with the locals and ultimately reached the Arabs.
Arabian CoffeeThe coffee trend started in the Arabian Peninsula during the 15th century. People began cultivating the bean and consuming the drink regularly. Coffee trade flourished as people didn’t just drink it in their homes, but also started coffee houses called qahveh khaneh.
Coffee quickly became the social drink of the time. Just like we do today, people used to meet at these qahveh khanehs and spend time with each other over some of this fantastic brew. As a number of religious tourists visited the region, word of this wonder drink quickly spread to other parts of the world too.
Off-toman With His Head!In the 1600’s, the Ottoman Empire was blessed with an angry Sultan. He feared Coffee’s popularity would outrank his own. Soon the highly addictive beverage came with the threat of decapitation!
Coffee in EuropeAt first, Europeans greeted this dark concoction with suspicion. Many monks and priests were calling it Satan’s drink. Thankfully Pope Clement VIII intervened and declared it acceptable after a single taste. He is rumored to have declared “This Satan’s Drink is so Delicious that it would be a pity to let the infidels have exclusive use of it.”
Despite a lukewarm reception by the clergy, coffee quickly gained popularity. It was a social drink and was often consumed as a breakfast time beverage as well. Business owners quickly set up coffee shops and ‘coffee universities’ where people could congregate to drink coffee and debate.
Fuel for thought we always say.
Eventually the drink reached England and by the 17th century, there were 300 coffee shops in London alone. It didn’t take long for the coffee to reach the New World and flourish in other places too. Countries like India, Japan, Indonesia, Philippines started cultivating coffee with a great deal of success. Missionaries, traders, and travelers contributed to the spread of coffee throughout the world.
How much is too much? Don’t ask Voltaire, the French writer and philosopher. He is rumored to have enjoyed 50 cups of a chocolatey java concoction a day. The antioxidants must have worked because he lived past eighty. While we don’t recommend over caffeinating, historically, it does get the job done.
We hope you enjoy this classic coffee folklore! drop us a note email@example.com