by Dan Brose
17. March 2009 10:03
The Burke Museum at the University of Washington (Seattle, WA) has recently opened an exhibit titled "Coffee: The World in Your Cup," which uses photos, maps, texts, selected artifacts, audiovisual presentations, and hands-on demonstrations to explore the fascinating world behind the coffee we drink. The exhibit examines the environmental and social impacts of the coffee industry, recommends ways for consumers to make socially and environmentally responsible coffee-purchasing decisions, and teaches about the impacts of caffeine on our bodies. The following video on "coffee cupping" was produced from one of the educational initiatives of this project. Watch the video in a pop-up window.
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by Dan Brose
26. February 2009 14:16
 We recently got the following email from Jaimee, a new Cauzal Coffee follower: "Woke up this morning groggy, but excited to try my first cup of Cauzal coffee and I was not disappointed ... what a wonderful start to my day! Thank you for providing excellent service (my coffee arrived exactly as the confirmation email stated) and for an absolutely SUPERB product. I'm greatly encouraged that 25% (WOW!) of the proceeds are benefitting people that need it most. Thank you for your ministry and I will be sure to share it with many others! Blessings as you continue in your endeavor to make a difference in the world!" Please let us know what you think about Cauzal Coffee, and we'll post your comments here on our blog. Subscribe to receive the Cauzal Connections blog by Email
by Dan Brose
12. February 2009 12:34
I have been relatively quiet over the past couple of weeks as I was traveling in Europe: London, train to Brussels, drive to Amsterdam, drive to Brussels, drive back to Amsterdam, fly to Zurich, train to Geneva, drive to the Alps for a day of skiing, drive to France near Geneva, fly to London, fly back to Geneva, and finally home to central Oregon! I was visiting several international nonprofits (NGOs) that are working in relief and development projects around the world -- CMS, Tearfund Belgium, TEAR Holland, Word and Deed, Mission East,Terrafina, Tearfund Switzerland, Le Rucher, and Tearfund UK! It was great to make many new friends and learn what they're doing around the world.  I was also able to connect with a friend that I made while living in Burundi. Elliot is a coffee buyer for Schulter SA, who I met when he was working with coffee farmers in Burundi and buying their coffee for export around the world. Schluter SA is a family company founded in 1858 that specializes in African coffees, with a particular focus on specialty coffees. It was great to learn more about the global coffee market and to talk about the future of coffee in Africa. Subscribe to receive the Cauzal Connections blog by Email
by Dan Brose
30. January 2009 09:30
 After my last blog entry about "happy customers", a friend emailed me and said, "Sweet! OK, sign me up! How?" To get some of this love in a mug is really easy ... just go to the cauzal.com website and place your order. Once you're at the website, follow these simple steps: - drag the coffee bags of your choice into the shopping basket,
- go to the checkout and confirm your order,
- click "next" and sign in or register as a new user,
- select the Cauze that you want to support and think about making an additional gift to that Cauze,
- enter your billing and shipping information, and
- go to the final checkout.
The coffee should arrive at your doorstep within just a couple of days, and you'll be enjoying some love in a mug with your morning bagel! Subscribe to receive the Cauzal Connections blog by Email
by Dan Brose
27. January 2009 12:20
 I enjoyed reading the following review of Cauzal Coffee on my sister-in-law's blog: "You know how I like to start my mornings? You betcha. A nice, hot, aromatic cup of coffee. And what if me drinking this said cup of coffee helped a country like Burundi combat hunger and disease? Can I get a woo to the hoo? Even though Heaven knows I've tried, I personally cannot possibly drink enough coffee to help the entire country, so I am hoping that some of you will join in my fun and help support World Relief by buying a bag or two or 27. We ordered our coffee from the Cauzal Coffee website (awesome website, by the way) and received it quickly. To be honest, I didn't expect the coffee to taste that great because, let's face it, I am a coffee snob. To my utter surprise we L.O.V.E. the "Dancing Child" blend and I can see my coffee addiction going to dangerous levels because of it. Excellent stuff. Love in a mug. It is that good, people. So, if you're a coffee drinker, and I KNOW you are, consider skipping on over (you're skipping because of the high caffeine levels in your blood) and ordering some of this fine beverage. It's the least we can do, dontcha think?" Because every sip CAN matter. Subscribe to receive the Cauzal Connections blog by Email
by Dan Brose
8. January 2009 13:35
 In my last post, I probably left some of you dangling when I raised questions about fair trade and its legitimacy. Truth be told, just as with multi-billion dollar investment funds, everyone and everything is open to fraud and misuse ... even fair-trade branding -- especially when the fair-trade label is used to gain market share and to sell coffee at higher prices. About a year ago, "Fresh Cup Magazine" wrote an article on "The Future of Fair Trade: can the model continue to help farmers?" This paragraph in the article caught my attention: "But despite continued market access and a guaranteed price [with fair-trade marketing], farmers are still struggling. Many coffee professionals believe price increases based strongly on quality — rather than the C-market and the fair-trade floor price that is tied to it — are the answer. Inman has been in the coffee business nearly 20 years and has not seen fair-trade pricing necessarily translate to increased quality down the line or to great improvements in growers' communities."
The article goes on to describe some innovative "quality-based pricing standards", which ultimately will result in a more sustainable and higher price for the farmer: "Non-certified coffees that earn fair-trade or higher prices (often called Direct Trade, a term that Chicago's Intelligentsia Coffee is in the process of trademarking) are what some have called the next level of sustainability. These programs, offered by Intelligentsia and other roasters like Portland Roasting, with its own Farm Friendly Direct label, aim to reward quality in the cup that, in theory, naturally will reap a price that exceeds the fair-trade floor and results in better livelihood for farmers." Cauzal Coffee is proud to source its award-winning coffee through the Farm Friendly Direct program, which focuses on sustainable, shade-grown, and organic coffees -- paying growers a premium price that is typically 30% above Fairtrade prices. Subscribe to receive the Cauzal Connections blog by Email
by Dan Brose
8. January 2009 10:12
What do you know about fair trade products? Last week I came across an article in The Times that talks about tea leaf harvesters in Asia and Africa whose conditions are no better off than the average tea harvester, even though they work on Fairtrade-certified tea farms. How is "fair trade" different from "Fairtrade"? What does it all mean? Here are some definitions: - fair trade is a general term that describes a trading partnership based on dialogue, transparency and respect; a partnership that seeks greater equity in international trade. It contributes to sustainable development by offering better trading conditions to marginalized producers and workers.
- Fairtrade is a specific label that is given by the certifying and labeling organization "Fairtrade Labeling Organizations International", which allows consumers to identify goods produced under agreed-upon labor and environmental standards.
When I worked with farming groups in Rwanda some years back, this issue of Fairtrade certification came up. Upon doing some research, I learned that this was a very complicated matter. That is why I was intrigued when I read the article on the tea workers, especially when it said the following: "The Fairtrade Foundation ... has got too much at stake. They were living from funding, but also from license fees [they received] each time they gave the label to a licensee. The inspection and certification system is not independent enough."
In addition to the article in The Times, you can learn much more about the fairness of Fairtrade certification by reading the BBC article, "How fair is Fairtrade?"
by Dan Brose
2. January 2009 11:25
 At Cauzal Coffee we are proud of our excellent coffee and the great Cauzes that benefit when you purchase our coffee. You will get the greatest satisfaction from our coffee if you also take care in how you store and prepare the coffee. Below are our suggestions on how to prepare the perfect cup of coffee using an automatic drip coffee machine or a French Press. If you prefer using an espresso machine, follow this link to a great video on how to make an excellent Latte. Enjoy! -
Store Your Coffee Properly Store coffee beans in an airtight ceramic or glass storage container in a cool dark place, such as a pantry or cupboard. Avoid plastic or metal containers since coffee beans can absorb a plastic or metal flavor that will ruin the taste. And never freeze or refrigerate your coffee—the cold mist will deteriorate the beans’ taste and aroma. Once the bag is opened, properly stored coffee beans stay fresh for two weeks. Consider signing up for a Recurring Delivery, and have freshly roasted beans shipped to your door every two weeks or once a month. -
Start with Fresh, Cold Water Since a cup of coffee is 98% water, it’s important to use the purest water possible. If tap water is unpleasant tasting or heavily chlorinated, use bottled or filtered water. Hint: Preheat your pot by swirling hot water in the empty carafe before brewing. Automatic Drip: Pour cold water into your coffee maker’s reservoir as directed. French Press: Let your kettle rest a moment after boiling to reach the best brewing temperature of 195-205 degrees Fahrenheit. -
Use the Correct Grind Buy our whole coffee beans and grind just before brewing for maximum freshness. We recommend purchasing a burr grinder, which typically allows more flexibility in the grind and doesn’t tear or heat the coffee beans like a blade grinder. Customize your coffee grind to your brewing method. Nearly every culture has a unique way of brewing coffee, but they can be divided into two general methods: press pot (French press) and electric (drip coffee maker). For press pots, select a coarse grind in your burr grinder (about 10 seconds in a blade grinder). For electric brewers, select a medium grind in your burr grinder (about 15-20 seconds in a blade grinder). -
Measure Carefully Use two level tablespoons of ground coffee for every six fluid ounces of water, or two and a half ounces of ground coffee for a standard 10-to 12-cup pot. If the flavor is too strong for your tastes, you may add hot water after brewing to dilute it. -
Brew for Best Flavor French Press: Coffee experts agree that press pots deliver the best coffee flavor. For a rich, full-bodied cup of coffee, we recommend a French press. Just before brewing, use a burr grinder set to a coarse grind. After boiling the water, let your kettle rest a moment to reach the best brewing temperature of 195-205 degrees Fahrenheit. Pour the water over the grounds. Stir, wait one minute and stir again. Then allow the coffee to steep for two more minutes. Press the plunger down. Don't wait more than four minutes total: Longer steeping will result in over extraction. Drip Coffee Maker: Drip coffee makers can brew excellent coffee as well. Remember to preheat the pot. Adjust your grind for the type of coffee maker you’re using: Use a coarse grind with old-fashioned drip pots to avoid over extraction; a medium grind with automatic drip coffee makers with flat-bottomed filter baskets; and a somewhat finer grind for tapered filter cones. If you use paper filters, rinse them with hot water to wash out some of the papery taste. Hint: Your coffee will be stronger at the beginning of the infusion process and become more diluted as it continues, so don't sneak a cup before it's finished! Ideal brewing time is four minutes, after seven minutes coffee will begin to brew a sharp flavor. If needed, adjust to a slightly more course grind to speed up brew time. Coffee can be kept fresh on a burner or hot plate for only about 20 minutes before the flavor starts to become bitter. It should stay fresh for an hour or two in an insulated carafe. Subscribe to receive the Cauzal Connections blog by Email
by Dan Brose
11. December 2008 11:14
 At Cauzal Coffee we have a lot of fun working with great nonprofits and helping them raise funds for their activities! One such group is "Mission Kids", which is working to help parents and their children engage in meaningful and creative opportunities to learn, love, and serve others. Mission Kids is partnering with the World Relief NEXT project to educate American school-aged children about the crisis in the Democratic Republic of Congo. Their goal is to raise $8,000 by the end of December. Join in this exciting cauze by purchasing Cauzal coffee through this link: www.cauzal.com/ourcauze1256.
by Dan Brose
2. December 2008 10:39
 Thanksgiving and black Friday are behind us. This year the Brose family is going to do Christmas gift-giving a little different than in the past. We're going to give small, personal and unique gifts to each other ... and the gifts must fit in the Christmas stockings! Our goal is to make gift giving more meaningful and personal, focusing on the relationships and not on the gifts.
What does your family do to make Christmas meaningful? Please send me your ideas, thoughts and suggestions (by personal email or by adding a comment), as I'd like to blog about the different ways that people add meaning to Christmas. And remember that Cauzal coffee makes a great Christmas gift -- delivered right to the doorstep. You can choose the cauze that you want to support, sharing a gift packed with meaning and significance with your loved ones. Subscribe to receive the Cauzal Connections blog by Email Share this Blog on facebook
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