e at Speeder & Earl’s opened our doors in June of 1993. Several billion coffee beans and a couple of hundred thousand lattes later, we’re still here, roasting and brewing some of the finest coffee in the Northeast. Over the last decade we’ve expanded our business, but we still focus on quality and customer service. We roast all of our coffee in batches of less than 25 pounds and take the time to educate our customers about the subtle nuances of various different beans (there are a lot of them – we roast over 20 varietals from around the globe).
When brewing coffee keep in mind four things:
1 // Start with clean equipment. Old coffee produces rancid oils that will spoil even the best cup!
2 // Use filtered water, if available. Better water results in better coffee and a longer life for your equipment.
3 // Measure out two tablespoons of ground coffee per cup of water; this is standard, so if you're a total coffee junkie, use a bit more.
4 // Electric drip pots with hot pads will eventually burn your coffee. We recommend transferring your coffee to an insulated container unless you plan of drinking it within an hour.
1 // Start with clean equipment. Old coffee produces rancid oils that will spoil even the best cup!
2 // Use filtered water, if available. Better water results in better coffee and a longer life for your equipment.
3 // Measure out two tablespoons of ground coffee per cup of water; this is standard, so if you're a total coffee junkie, use a bit more.
4 // Electric drip pots with hot pads will eventually burn your coffee. We recommend transferring your coffee to an insulated container unless you plan of drinking it within an hour.
