of roasting is developing the flavor, the science is repeating
Phil Beatie - Master Roaster
BigFoot Java® is committed
to serve the highest quality of coffee available. Customers
demand the smoothest coffee around, and BigFoot Java®
serves a proprietary blend that keeps customers coming
back time and again. To create the perfect cup of coffee,
Certified Baristas start with the very best beans.
Growing the Perfect Bean
Creating the perfect cup of coffee starts high in the
mountains where seedlings are first nurtured in the security
of the nursery.
When the beans have grown to the point of surviving on steep
mountainsides above 3,500 feet, they are transplanted. It
takes equal amounts of rain, sun and clouds, and five long
years before they produce the first crop.
Java® Only Serves the Highest Grade of Bean
BigFoot Java® buys the highest grade of bean --
Arabica beans are hand picked and harder to grow than Robusta
beans, which are used for low-grade blends. Each ripe cherry
(the fruit that becomes the bean) picked boasts complex
flavors. They then undergo the pulping process, where they
are pulped, allowed to ferment in a clean water bath for
7-24 hours, and then dried. The green coffee beans are meticulously
graded by hand, sorting for size, color, weight and defects.
Growing Regions Offer Insight to Coffee Flavor
Coffees are as individual as we are.
The farmer breeds their coffee plants over years to
accentuate a particular flavor, setting their coffee
apart from any other farm. Soil, altitude and climate
dramatically impact the flavor of the coffee. While
Colombian and Costa Rican coffees are typically medium
to light bodied, low in acidity or smooth, Kenyan and
Ethiopian coffees are medium bodied, sparkle in the
cup, and may taste like black currants. Coffee is only
grown between the Tropic of Cancer and Capricorn and
Hawaii. Coffees are known by estate, region, or country
Java® 's RoastMaster Determines the Nuances of Coffee
Our proprietary blend is smooth and tastes light, yet
BigFoot Java® 's RoastMaster takes exacting steps
to select the right beans for our proprietary blend.
Coffees from around the world are cupped side-by-side,
and only the best selected. Professional coffee cuppers
use terms like body, flavor and acidity to describe
the taste of each coffee, while the body of coffee describes
how the coffee feels in the mouth, heavy or light. Terms
like nutty, fruity, winy or earthy are used to describe
the flavor; and acidity is known as sparkle and tang.
Careful Roasting Creates the Perfect Coffee Bean
Our skilled RoastMaster determines how individual
coffee will react to the intense heat of the roasting
Once the coffee has been cupped, coffee is blended to
create a consistent flavor that will never change. If
roasted too long, charred smokiness will mask the subtle
nuances of a blend. If under roasted the natural sugars
in the coffee bean will not fully develop into the sweet
caramelized oils that we enjoy in a well-roasted coffee.
Bean density, moisture content, size, and many other
factors are assessed by our RoastMaster to reach the
ultimate flavor desired. While the roaster personally
works to find just the right roasting steps for specific
beans, scientific advancements come to play to ensure
that the degree of roast, moisture loss and weights
are exactly where they should be each and every roast.
BigFoot Java® 's Coffee is Handcrafted to Order
in Small Batch Roasts
Many elements are assessed to reach the ultimate
coffee flavor, bean density, moisture content, and size.
BigFoot Java® 's coffee is roasted to order in small
batch drums. Our RoastMaster brings out all of the subtle
nuances of the coffee bean in every 160-kilo batch
Fundamentals of Brewing
BigFoot Java® coffee beans are stored away from
heat, light and moisture, and are ground the second
an order is placed for perfect coffee brewing.
Since each cup of coffee is 98% water, BigFoot Java®
brews its coffee with pure filtered water. Coffee is
ground to match the brewing cycle. If it is too fine,
coffee will be over-extracted, resulting in a bitter
cup. If too coarse, coffee will be under-extracted and
taste flat and flavorless.
The amount of caffeine in any single serving of coffee depends
on a number of factors, including
- the variety of coffee beans
- where the bean was grown
- the particular coffee "grind"
- how the product is manufactured
- the method of preparation,
i.e. the length of brewing, and the proportion of coffee to water.
Coffee (8-oz.), brewed
Coffee (8-oz), instant
Coffee (8-oz.) - Decaffeinated, instant
Espresso, 1-oz. cup
Cappuccino and Latte, 1-oz. shot
Moccachino, 1-oz. shot
Range (in milligrams)