Our Coffee

Hand Roasted in Small Batches

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At Buon Giorno Coffee, we have been inspired by the rich tradition of careful drum roasted coffee. We do not subscribe to the over-roasted North American tradition, nor many of the latest trends in brewing coffee, but to the age old enhancement of the raw green bean by carefully profiled roasting.

We are not afraid to utilize technology in our quest to replicate profiles that work, or to make adjustments even when a new crop seems to demand a slightly different roast profile. Our blends are nurtured from repeated cupping (tasting) of different combinations of beans and are developed to enhance an already broad selection of single origins from every major coffee growing region.

We source our beans from South and Central America, Africa and Asia including some specialty crops from Hawaii and Jamaica when available. Due to our limited storage capabilities we order approximately twice a month and introduce new single origins as available. We feel that the limitations and even disadvantages of Fair Trade coffee (See my article) do not warrant this route, but our preferred choice is to support direct trade through preferring those coffee farms that have direct relationships with our bulk suppliers. This provides a much more effective method of supporting farmers who often receive much less than they deserve for their fine products.

Because our culture and ethos have been so influenced by the historic European coffee houses, we specialize in offering two traditional forms of coffee at our coffeehouses: espresso and the cafetière (or French Press).

We hope you enjoy the simple pleasure of freshly roasted coffee.

"Only one thing is certian about coffee.... Wherever it is grown, sold, brewed, and consumed, there will be lively controversy, strong opinions, and good conversation."

—Mark Pendergrast

Roasting

Superior Quality in Every Batch

Buon Giorno Coffee was born out of my quest to replicate the wonderful flavors I tasted back when I was 18 and first experienced authentic Italian Espresso. I was known as “the coffee geek” amongst my friends; always on the hunt to discover exceptional coffee and sorely disappointed more often than not.

So, about ten years ago, I began to experiment with roasting my own beans. Through much trial and error, while initially employing more art than science, I managed to receive the somewhat surprised plaudits of my friends and family. One thing led to another and with the advent of our first coffeehouse in Grapevine Texas, I made a huge leap in studying the finer mechanics of roasting. Truly understanding the impact of temperature, time, air flow, and radiant heat conductors introduced the much needed scientific element to what had always been a pursuit of passion.

Today, every batch of Buon Giorno coffee is individually profiled to maximize the best taste for each origin and blend. With the help of dedicated software, we’re able to replicate those roasts that ‘hit the spot’ and easily make measured adjustments for those that need improvement. The recorded history and mapping of each roast allows us to assign an exact unique profile to each bean variety. But call us old fashioned, we’re still beholden to the idea that tasting is the best way to judge the coffee’s qualities and overall excellence.

Without craftsmanship, inspiration is a mere reed shaken in the wind
—Jonannes Brahms

Brewing Methods

French Press
Pour-Over/Chemex ©
Moka Pot/Bialetti ©
Espresso
  • The premier brewing method.  
    Directions:
    1. Coursely grind 2 Tb. (30g) of coffee per 6oz water. Depending on desired strength.
    2. Prepare near boiling water (200° F).
    3. Add the coffee to the bottom of the empty french press. Steadily pour hot water over grounds, making sure to throughly saturate all of the coffee.

      Cover with lid, but do not depress. Allow the coffee to steep for four minutes.
    4. Press down the filter. Enjoy!
    Illustrations by Ainsley Wieland
  • Directions:
    1. Using a medium grind for standard drip filter brewing, grind 1 Tb. (15g) of coffee per 1 c. (8oz) water. Pour grounds into a fresh paper filter.
    2. Slowly douse a small amount of nearly boiling water (200° F) over the coffee grounds, just enough to wet them without floating. Here, the coffee begins to bloom, allow it to rest for about thirty seconds.
    3. Continue soaking the grounds with a steady pour, careful to keep the water level well below the top of the coffeemaker. Once desired measure of water has been poured and coffee brewed, discard filter.
    4. Best enjoyed with friends.
    Illustrations by Ainsley Wieland
  • Directions:
    1. Fill up the bottom piece just below the safety valve with (preferably filtered) water; remember, too much water or too little coffee will result in a weaker brew.
    2. Fill the basket with 2 Tb. – 3 Tb. (30-45g) finely ground coffee (use “espressso” setting) and lightly tap, but do not pack; remember, freshly ground beans provide a much more richly flavored espresso-like brew.
    3. Attach the top of the coffee maker and place it on your gas or electric stovetop, ideally on a small burner with a medium-high flame. The burner should just encompass the bottom of the Bialetti machine---too large a flame boils the water too quickly (and inconvienently heats the plastic handle) and too small a flame muddles the clarity of the espresso.

      Remove the Bialetti from the burner as soon as you hear gurgling, much like the hissing of a tea kettle this is an indication that brewing is complete.
    4. Pour immediately and wait for it to cool sufficiently to drink.
    Illustrations by Ainsley Wieland
  • Directions:
    1. Grind enough *Buon Giorno’s Italian Espresso* to fill the portafilter & swipe away excess. The grind should be fine (almost powder-like), but still gritty. The suggested ammount of coffee for a double shot is typically 14 - 18 grams (about 1 Tb.), depending on your espresso machine and personal preference. Pro tip: Anytime you purchase Buon Giorno coffeee beans, we’re more than happy to grind them however you’d like.
    2. Now it’s time to “tamp” or pack the espresso. Tamping ensures uniformity of extraction by leveling and packing the grounds for equal, consistent water contact as it is forced through the coffee. The recommended tamp method is to hold your elbow at 90 degrees, rest your portafilter on a level surface and then apply 30 − 35 lbs of pressure until the coffee has an even and polished look.

    3. Insert in espresso machine and pull 2 oz for doppio and 1 oz for ristretto. If the ammount of coffee, grind and tamp are ideal, the first part of the brew will be dark, then turn into a golden brown/foamy mixture (the crema) that flows into the cup in a thin, curly stream that is just strong enough to hold together.

      The target brewing time is somewhere between 20 - 30 seconds, so if you're running too long or too short, check your grind, ammount, and tamp, then adjust accordingly. If your shots are pouring unevenly from both spouts, your tamp needs to be more even.

      You want to create a fine golden crema atop a rich dark brew that tastes sweet and smooth.
    4. It’s amore!
    Illustrations by Ainsley Wieland

Wholesale

We are ready to share our unique catalog of coffees with those who are serious about the value of good coffee.

Whether beverage retailer or bean seller, we would love to supply Buon Giorno to your business. Please email info@bgcoffee.net for more information on pricing and availability of Wholesale Coffee.


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