The Roosters' Online Ordering is Up and Running!

You can now order your Rooster coffee and products directly through his site with his new secured on-line credit card ordering. Find him at http://www.roosterfarms.com . While you're there check out his updated stories, products and links page. Remember The Rooster can ship your gifts for you, gift card included.

NEW YORK FINDS THE ROOSTER

R W Apple Jr. writer for The New York Times writes "I found him at the end of a steep, stony, rutted, twisting road, well up the mountain, where he lives with his family in a kind of treehouse, with its sides open to the breezes, surrounded by towering Norfolk pines and orange-flowering African tulip trees." in his article From the Volcano, the Rarest Brew: Kona Coffee. February 28, 2001 New York Times. Read the whole article

ROOSTER FARMS MEETS THE CHEFS

Rooster Farms Coffee was well received at the American Culinary Federation Western Regional Chefs Conference 2001. Mike Craig gave a talk and answered questions on growing Kona Coffee Organically. Then he served my 100% Kona Coffee to the chefs who thoroughly enjoyed it. My coffee is already served at the best restaurant on the island Merrimans in Waimea. I hope more chefs will follow and serve great coffee with their great island and Pacific Rim cuisine. NEWS FLASH Peter Merriman was just nominated for Best Chef of the Northwest/Hawaii Region by the James Beard Foundation. Let's wish him luck in New York City

INSIDER NEWS:COFFEE

According to a professor of food science, there are at least 300 different anti oxidants present in one cup of coffee. Among them are aldehydes and ketones that are believed to effect free radicals, cancer cells and cells that are linked to aging.

CATCH UP ON THE SCOOP!

Previous issues of my Scoop Newsletter are available on my web stories page. www.roosterfarms.com/stories.html

COFFEE RECIPE "SHERI"

This is The Roosters' favorite after dinner coffee drink. 1 double shot espresso 1/2 shot Amaretto
2 TBSP. creme'
Put 1 of shot Amaretto in bottom of cup.
Add a double shot Rooster Farms dark roast espresso.
Top with 2 tablespoons Creme' From the top of steamed milk and serve.

THE ROOSTERS VIEWS ON ROASTS

I have had a lot of questions on the difference of my medium and dark roast. Through out the industry much discussion and debates have been held on the subject of roasts. Here's one bird's opinion.
Nothing influences the taste of coffee more than roasting. The same green coffee can be roasted to taste grassy, taste baked, taste sour, taste bright and dry, taste full-bodied and mellow, taste rounded and bitter-sweet, taste charred. In appearance roasted beans can range from light brown with a dry surface through dark brown with an increasingly oily surface to a black with an almost greasy look.
Until recently preferences in roast style, like so many other cultural choices, were traditional. Traditional preferences are the basis of many of the names used in the contemporary American coffee business to describe style of roast: New England (light), American (medium), Viennese (slightly darker), French (still darker), Italian (still darker again), etc. Now roasts can vary with each roaster and the names more broadly used.
My medium roast 100% Kona coffee is brown in color and has a dry surface. The bean has a sweet flavor. The development of sugars combined with the partial elimination of certain bitter flavor components like trigonelline give the cup a rounded, soft taste and rich body without flatness. The coffee's acidity will be bright but not overpowering, the varietal characteristics still pronounced, and body fuller. It has more caffeine than my dark roast.
My dark roast 100% Kona coffee bean is dark brown in color and may have a few oil droplets. The coffee's acidity is largely folded into a general impression of richness and the varietal characteristics muted. The body is full, and the bittersweet notes are characteristic of dark-roasted coffees, rich and resonant. 100% Kona coffee comes to a sweeter dark roast than other coffees. It has less caffeine than my medium roast.
What's Best?
It is difficult to determine "best" style of roast. One of the many pleasures of coffee drinking is experimenting, to determine what the "best" roasting style is for you.

CALLING ALL CAFFIEND'S

Do you have a coffee-loving friend who would like to get in on the scoop? E-mail the following information and I'll be sure to include them in my next mailing.
Name, Address, City, State, Zip, E-mail Address