4 Secrets The Coffee Industry Doesn’t Want You To Know

4 Secrets The Coffee Industry Doesn’t Want You To Know

It’s no big secret that the coffee industry is a lucrative business — worth some $30 billion dollars per year. But one of the reasons it’s so lucrative is they overprocess their coffee — increasing profits — at the expense of you, the coffee drinker.

But you can beat the coffee industry at their own game, if you follow the solutions provided below.

Coffee Industry Secret #1:

Your Coffee Is Stale

The fresher it is — the better it tastes.

In fact freshness is the single biggest secret in giving you the best cup of coffee possible.

Most coffees are stale, however, because of

over-processing and retail distribution methods.

This uberefficiency creates massive profits for them and poor flavor for us.

These big coffee companies save money by OVER-roasting in massive batches at 4 or 5 mega roasteries around the country.

Then, the standard practice is to ship it across the country, and store the beans for months before they finally reach your local store.

In many cases, your coffee at the grocery store is upwards of 3 months old or more before you even drop a bag in your shopping cart.1

Though this process is more efficient, the coffee goes stale as a result. To hide the stale taste of their coffee they over-roast or burn the beans. Over the years we have been conditioned to believe that coffee tastes this way normally.

If you CANNOT drink your coffee black there’s a good chance you’ve never really tasted coffee before.

Consider this: the flavor of wine comes from 200 naturally occurring chemical compounds.

Coffee has over 800.

Coffee provides an incredible range of amazing flavors, but due to over-processing most people only know coffee as burnt, more burnt, or most burnt.

You deserve the best flavor.

And the best flavor comes from the freshness of the beans.

This is exactly why we sell our beans online. Roasted and shipped fresh within 48 hours.

What’s the coffee industry secret solution?

Coffee Industry Secret #2:

Brewing Is Really Confusing

We get this question all the time around the roaster. What’s the right ratio of grounds to water.

The coffee industry makes this confusing on purpose to sell more coffee through waste.

Here’s the problem:

the recommended ratio of grounds to water is 2 tablespoons of grounds to 6 oz of water.

Most coffee makers, however, count their “cups” as 5oz cups NOT 6 oz.

To complicate things most Americans drink out of a coffee mug which is closer to the 9oz to 12oz range.

Confused yet?

Most coffee drinkers succumb to just “eyeballing” it and making a whole pot when maybe all they need is a cup or two.

the recommended ratio of grounds to water is 2 tablespoons of grounds to 6 oz of water.

Most coffee makers, however, count their “cups” as 5oz cups NOT 6 oz.

To complicate things most Americans drink out of a coffee mug which is closer to the 9oz to 12oz range.

Confused yet?

Most coffee drinkers succumb to just “eyeballing” it and making a whole pot when maybe all they need is a cup or two.

What about K-Cups?

Besides the billions of k-cups that enter landfills every year2, you get cheated with single-serve machines too.

On average each pod or K-Cup contains about 10 grams of coffee which is — you guessed it — two tablespoons of grounds. The problem here is most single-serve machines give you the option of 4oz to 10oz cups per pod. Again, to get a normal cup of coffee — 10oz to 12 oz — you would need to use two pods for a 10oz cup.

But it gets worse.

The industry rates single-serve pods as good for 12 months or more. Now that’s a stale cup of coffee!

So, what’s the secret to brewing the perfect cup every time?

There is no one simple answer but instead a formula. Personal preference is the key.

There is no one simple answer but instead a formula. Personal preference is the key.

There is no one simple answer but instead a formula. Personal preference is the key.

  • If you like your coffee weaker follow this ratio: 3 Tablespoons per 10oz of water
  • If you like your coffee medium-strength follow this ratio: 4 Tablespoons per 10oz of water
  • If you like your coffee strong follow this ratio: 5 Tablespoons per 10oz of water

What’s the coffee industry secret solution?

  • Most Americans drink a mug of coffee or about 9 to 12oz per serving.
  • Follow this easy formula — Weak Coffee = 3TBSP/10OZ | Medium Strength Coffee = 4tbsp/10oz | Strong Coffee = 5tbsp/10oz.
  • And remember! Your coffee pot thinks one cup is 5 ounces. So if you have a 10 cup brewer you have a 50oz brewer.
  • Find a single-serve pod that gives you more grounds than the rest.

Coffee Industry Secret #3:

Hiding Low Quality Beans

Most people don’t realize there are two basic types of coffee: Arabica and Robusta.

And even less realize that Robusta is overly acidic.

Robusta contains twice the caffeine and acidity of Arabica beans.3

The problem with Robusta is many coffee companies will cut their “blends” with Robusta to reduce costs. As a result many coffee drinkers get an over-caffeinated and overly acidic cup of coffee.

This biting cup of coffee leads many to believe coffee gives them heartburn and acid reflux.

A simple test:

Do you ever suffer from heartburn after drinking a soda, black tea, or chocolate?

All three of these have comparable levels of caffeine.4

If you don’t have heartburn with soda, black tea, or chocolate, then it’s probably low-quality beans causing your heartburn.

What’s the coffee industry secret solution?

  • Insist on 100% Arabica beans to get half the acidity and half the caffeine
  • Drink single-origin coffees. Single-origin comes from one country or farm giving you the transparency you need to know exactly what’s in your coffee.
  • If you can drink a soda or black tea without heartburn chances, but not coffee, then you probably need better coffee.

Coffee Industry Secret #4:

Organic Coffee Is More Important Than You Think

Coffee is one of the most absorbent crops on the planet.

Yet, it’s sprayed with MORE pesticides than any other crop outside of tobacco and cotton.

To make matters worse — Coffee is grown predominantly in the developing world. Here pesticide usage is not regulated as well as in the USA.

Because this is the developing world many farmers have access to pesticides that have been banned for years here in the USA, and of course, many rural farmers in the developing world do not have the training to use these pesticides safely.5

Improper pesticide usage endangers coffee farmers and their families.

It’s just not sustainable.

Non-organic coffees are often grown using unsustainable cultivation techniques. This can include clear-cutting the surrounding vegetation — resulting in a loss of minerals in the soil and eventual soil erosion.

Most organic is shade grown ensuring the coffee is grown in mineral rich soil and also helps to prevent soil erosion.

For the safety of the coffee drinker, coffee farmer, and the land where the coffee is grown, organic is essential.

What’s The Coffee Industry Secret Solution?

  • Due to the lack of in-country oversight, USDA Certified Organic certification is a must to ensure you are actually getting organic.

Shameless Plug:

Beat The Coffee Industry with Camano Island Coffee Roasters.

How The Club Works

  • We roast and ship within 48 hours
  • All of our coffees are top 1% grade Arabica
  • All of our coffees are USDA Certified Organic
  • Over 25 different coffees
  • Get Your First Bag Free
  • You select the delivery frequency
  • No contracts or hassles – shipments can be delayed or canceled as you need

Step 1: Choose Your Free Bag

Give the Coffee Lovers Club a try with your first bag free. Pause, or cancel whenever you want. Free bag is always FREE!

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Step 2: Choose Your Club Type

Choose from 2lbs, 3lbs or 4lbs per shipment. The bigger the shipment the bigger your discount and shipping is always FREE!

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Step 3: Choose Your Coffees

Mix and match over 20 organic coffees. Try something different with every shipment.

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