Brew
A Perfect Cup at Home
This guide, created by Kopplin’s owner Andrew Kopplin, will help you master
the art of brewing the perfect cup. Read more
America's Coolest CoffeeHouses
Kopplin's rated one of America's Coolest Coffeehouses in Travel & Leisure for using local vendors and supporting local community. Read more
Symphony
in a Cup
Local high-end coffee brewers will make you rethink the contents of your mug. Read more
SIgn
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Good Taste QUarterly
Find out why coffee and espresso taste better drinking from a porcelain
cup, how roasting and light roast beans make
a difference and get info about Kopplin's specials. Read more
Coffee at Kopplin’s is chosen using one simple method... tasting.
Good coffee tastes good. Rather than covering up the flavor of coffee
by adding “condiments” or a myriad of flavor combinations
to our beverages, we prefer that our customers experience it.
Photo courtesy of El Injerto
Good coffee is sweet and complex. In fact, the chemical complexity
of coffee is more than twice the amount of wine. Coffee has over
800 identifiable chemical flavor components and wine has approximately
350.
The major contributing force to this flavor complexity lies in the
concept of the French term terroir. Loosely translated,
terroir means “a sense of place.” Coffee, like wine,
is sensitive to the environment in which it is grown. Coffee bean
characteristics can vary drastically, based on small variations in
soil type, climate, and topography.
While these qualities develop at origin, for optimal tasting experienced
they must be preserved all the way to the cup. Rhis requires care,
concern, and attention to detail every step along the way—processing,
shipping, roasting, and brewing.
