The more you experience coffee, the
more educated your taste buds will become. As you
taste and compare coffees, you will discover which
taste characteristics appeal to you the most. Experiment
with different varietal types and you will be on
your way to discovering A World of Possibilities.
Coffees can be described using a
wide variety of terms, but the most important taste
characteristics are Aroma, flavor, acidity and body.
Aroma This is what
the nose senses as the cup is brought to the mouth
to taste. How intense and pleasurable it is affects
your impression of the coffee. Aroma provides a
subtle introduction to various nuances of acidity
and taste: bittersweet tones, fruit, floral, herbal
notes, and the like.
Flavor refers to the
overall experience of drinking a particular coffee,
which includes both taste and aroma. Specific flavor
attributes can be found in certain coffees, such
as fruit-like sweetness, chocolate-taste, and hints
of earth or spice, a nut-like aroma or wine-like
Acidity is another
important, though often misunderstood, term. In
coffee, acidity is a very desirable, refreshing,
mouth-cleansing quality. Acidity is a sparkling,
lively taste that makes coffee the ideal morning
wake-up. At best it is tart, offering rich vibrancy
that lifts the coffee and pleasurably stretches
its range and dimensions. In most Kenya’s
it can be overpoweringly bright and wine-like while
in many Sumatra’s it is low toned and almost
hidden. The darker the coffee is roasted, the less
overt acidity it will show.
Body refers to the
perceived oiliness and thickness of the brewed
coffee on the tongue, that buttery or almost syrupy
feel in the mouth. It is that sensation of weight
that gives power and persistence to taste. Body
can range from light to very heavy depending on
coffee origin and choice of brewing method. Body
tends to increase with darkness of roast until
it peaks at about medium-dark roast, then begins
to thin again as the coffee is roasted darker approaching
an almost black as in our French Roast.
- Roasting Style
There are roast color terms
that can be very misleading: such as Viennese
or French because what one roaster might call
French another might call it Italian roast.
At Daybreak we prefer to use color characteristics
to define our degree of Roasting. Degree or
darkness of roast dramatically affects a coffee’s
flavor profile, as does how the coffee has
been brought to a given roast. Coffee can be
roasted quickly with high temperature or slowly
with low and degrees in between. Coffee roasted
too quickly will not have developed it’s
flavor nuances while coffee roasted too slowly
will have a baked bready or grain taste. Coffee
roasted too lightly will also taste bread-like
or grain-like, too dark and the coffee will
taste charred and thin. Except for Daybreak’s
dark roasts all of Daybreak’s coffees
are roasted to a medium to medium-dark color.
- Daybreak’s Medium
- Color: Medium Brown
- Acidity: Natural
acidic qualities of the varietal come through
- Body: nicely developed
- Surface: generally
dry no oil coming through.
- Daybreak’s Medium
- Color: Rich full
- Acidity: Slightly
diminished from medium roast.
- Body:Heavier more
- Surface: Oil droplets
- Our dark roasts such as our Italian
Espresso which is the lightest of our dark roasts
is deep brown to almost blackish in color. Our
Viennese Roast, which is slightly darker, is almost
black with spots of oil on the surface, and bittersweet
notes starting to show. Daybreak’s French
Roast our darkest roast is black with the surface
covered in oil. In this roast style the acidity,
and body are fully muted.
Brewing Made Easy
Preparing a truly great cup of coffee
has many similarities to making any food dish.
Be it baking an elegant dessert or cooking a spectacular entree, in both
cases you need to follow some basic guidelines and a recipe. The one
difference between coffee and cooking is that coffee preparation is fairly
simple when the following guidelines are understood and followed. These
guidelines apply to all brewing methods except espresso. A few words
on espresso later.
- Use freshly roasted beans
ground just before brewing.
- Use the correct grind for
your brewer. Too fine a grind will cause over-extraction
and bitterness, or clog your brewer. Too course
a grind will cause watery coffee. Each coffee
maker is designed to brew using a special grind.
In general, the faster the brew cycle, the finer
the grind (e.g. very fine for espresso), and
the slower the brew cycle the coarser the grind
(e.g. the plunger pot, where the grounds steep
for about four minutes). Automatic drip brewers
require a medium grind, about the consistency
- Daybreak Coffee recommends
using two rounded tablespoons of ground coffee
for each six fluid ounces of water. Keep these
proportions consistent, regardless of the quantity
you make. You can adjust proportions to taste
with experience, but remember that skimping (i.e.
grinding finer and using less coffee) makes for
a thin, bitter brew. Most Cup lines on an automatic
drip coffee maker such as a Braun are 5oz. cups.
Therefore on an auto-drip maker such as a Braun
if you are making "6cups" it would be 30oz. of
water. You would use 10 rounded tablespoons of
- Use fresh cold water free
from any odors or flavor taints. Filtered or
bottled water may be necessary but avoid using
softened or distilled water.
- The brew water should be
heated to between 195 degrees and 205 degrees
Fahrenheit. Never boil the coffee. Boiling causes
- Never reheat coffee. Make
it fresh each time and serve immediately after
- Freshly brewed coffee can be kept
warm over a burner for no more than twenty minutes
before the flavor becomes burnt and bitter. To
store coffee longer, place in a preheated vacuum
carafe immediately after brewing.
There is no one "best" way to brew coffee. Your choice of methods will
depend on personal taste and convenience. For convenience and simplicity,
Daybreak recommends the plunger/press pot method. The manual drip or
automatic drip method, using a cone filter, is also a very acceptable
method of brewing. We strongly suggest that a percolator not be
used because its long brew time and boiling temperature destroys the
flavor of coffee while producing a bitter burnt tasting cup.
All coffee, whether it is whole bean
or ground, deteriorates after roasting. Coffee is
highly perishable. This is especially true of ground
coffee, since so much more surface area is exposed
to flavor-robbing air. Since coffee is at its peak
flavor for about seven days after roasting, it is
best to buy coffee fresh each week as you would bread
and milk. The fresh roasted coffee should be stored
in an airtight container. When it is not feasible
to purchase this way, buy the smallest practical
amount and store the coffee in an airtight moisture-proof
container in the freezer. Once coffee is removed
from the freezer, it should not be returned or re-frozen.
Condensation can form on the coffee and moisture
will hasten flavor loss.
Freshly roasted ground coffee will
maintain most of its flavor components for about
two weeks when stored in an airtight container. Whole
bean coffee, which has much less surface area than
ground coffee, will store longer and maintain its
flavor for about six to eight weeks after roasting.
Regardless of how you store your coffee, you will
experience more taste and flavors in coffee that
is a few days past roasting than coffee that is consumed
weeks after roasting.
Remember fresh air is coffee's worst
enemy. A home grinder will help provide fresh coffee
flavor in every pot. Daybreak recommends the use
of a burr grinder as opposed to a blade grinder.
Your result with a burr grinder will be more consistent
grind, better taste and no burnt coffee taste from
over heating the coffee while grinding.
Biscotti ala DaybreakCreated
by DonnaA wonderful treat with coffee or tea. These
also would make a great gift!
1 ½ cups pecans, toasted3
cups all purpose flour1-½ tablespoons finely
ground DAYBREAK Coffee2/3 cup cocoa1 teaspoon baking
soda1 teaspoon baking powder½ teaspoon salt½ teaspoon
cinnamon1 cup (2 sticks) butter at room temperature1 ½ cups
sugar½ cup brown sugar3 large eggs1 ½ teaspoons
strong DAYBREAK coffee½ teaspoon vanilla1-cup
semi sweet baking chipsPreheat over to 350*F. Line
baking sheets with parchment paper. Grind ½ cup
of pecans. Set aside. Mix together in a bowl the
flour, DAYBREAK coffee, cocoa, baking soda, baking
powder, salt and cinnamon. In another bowl beat butter
and add sugars to blend. Add eggs, DAYBREAK coffee
and vanilla and blend well. Mix in flour mixture.
Mix in the toasted pecans, ground pecans and chocolate
chips. Refrigerate 15 minutes.Divide dough into 2
equal pieces. Shape each piece on baking sheet into
a 2 ½ by 12-inch log. Bake about 35 minutes
or until logs feel firm when pressed. Cool logs on
baking sheet about 15 minutes.Transfer longs to a
cutting board and using a serrated knife, cut logs
crosswise into ½ inch slices. Arrange slices
and baking sheets and bake until firm and 15-20 minutes.
Transfer to racks to cool completely. Store in airtight
container or wrap well and freeze.
Makes about 4 dozen
Cappuccino BrowniesCreated by DonnaGreat treat
12 tablespoons butter4 ounces unsweetened
chocolate, chopped1 cup sugar¾ cup brown sugar1
tablespoon very finely ground DAYBREAK ESPRESSO BLEND
2 teaspoon vanilla extract1 cup all purpose flour1
teaspoon cinnamon¼ teaspoon nutmeg¼ teaspoon
salt3 large eggs, beaten lightly1-cup chocolate chipsPreheat
oven to 350*F. Butter a 13 X 9 pan. Melt butter and
unsweetened chocolate together. Mix in sugars and
DAYBREAK ESPRESSO BLEND. Add vanilla. Add eggs, one
at a time blending well after each addition. Stir
in dry ingredients until well blended. Add chocolate
chips.Spread mixture into prepared pan. Bake about
30 minutes or until tester comes out with moist crumbs.Cool
completely before cutting.Serving suggestions - Vanilla
ice cream, chocolate sauce & whipped cream.
Caramel sauce, whipped cream and
EtouffeeSatisfying and zippy
1 pound chicken tenders, cut into
1" piecesCajun seasoning mix¾ cup All purpose
flourVegetable Oil½ Cup finely chopped onion½ Cup
finely chopped celery½ Cup finely chopped
green pepper1- ½ Cups fresh brewed Daybreak
coffee1 Cup Chicken stock2 T. Butter2 Cups cooked
rice Toss chicken pieces with Cajun spice mix. In
paper bag put flour and some Cajun spice mix, coat
chicken pieces with flour mixture. Shake off excess
flour. Save remaining flour mixture.In a cast iron
skillet, or other heavy skillet, heat vegetable oil,
about ½ inch over medium high heat. Fry chicken
pieces until browned. Drain on paper towels. Pour
all put ¼ cup of hot oil out of pan, leaving
brown bits in pan. Heat oil until it starts to smoke,
remove from heat and add remaining flour spice mixture.
Whisk until well combined. Return to heat and whisk
constantly until mixture is a rich brown. Remove
from heat and add half of the vegetables, whisking
for about 2 minutes.In a small pot bring DAYBREAK
coffee and stock to a boil. Add flour mixture, a
little at a time, keeping liquid boiling. When all
the flour mixture has been added reduce heat to a
simmer and cook uncovered for 15 minutes. The mixture
will thicken to a gravy consistency. Set mixture
aside.Melt the butter in a skillet and add remaining
vegetables. Sauté slowly until vegetables
are softened, about 10 minutes. Add the etouffee
sauce.To serve: Plate rice, top with sauce and chicken.
Note….if more zip is desired
a few drops of Tobasco sauce can be added.
Creme Bruleecreated by DonnaThe ultimate
4 cups heavy cream1 vanilla
bean1 large egg6 large egg yolks¾ cup granulated
sugar6 tablespoons ground ELLIOTT’S BLEND1
cup granulated brown sugarPreheat oven to 325*F.
Slit vanilla bean in half lengthwise, scrape the
inside of the bean with a knife and place the seeds
and bean into cream mixture. Bring the cream, ELLIOTT’S
BLEND and vanilla bean to a boil, reduce heat and
simmer 2 minutes.Meanwhile, whisk together ¾ cup
of granulated sugar with eggs. Strain the coffee
cream mixture and add to egg mixture, whisk to combine
well. Divide the mixture between 8 ramekins. Place
a dish towel in the bottom of a roasting pan and
evenly space the ramekins on top. Add enough hot
water to come half way up the sides of ramekins.
Allow to bake about 30 minutes. The custard should
wiggle a little when lightly shaken. If any liquid
is seen bake at 5 minute increments until set.Remove
from water bath and cool on rack for 30 minutes,
refrigerate for 2 hours.Preheat broiler. Sprinkle
custards with granulated brown sugar, spread this
evenly. Place ramekins on baking sheet and put under
hot broiler until sugar is caramelized, watch carefully
you don’t burn the sugar. Serve immediately.
is always room for this unexpected treat.
1 envelope of unflavored gelatin½ cup
cold water¼ + 1 tablespoon sugarPinch of salt1
cup of strongly brewed DAYBREAK coffee, hot1 teaspoon
lemon juice1 banana, slicedIn a medium bowl soften
gelatin in the cold water. Brew the DAYBREAK coffee
and add to gelatin with sugar and salt. Stir until
dissolved. Stir in lemon juice. Put bowl in refrigerator
and let stand until mixture is the consistency of
egg whites. Mix in the sliced banana. At this time
put in individual dishes or leave in bowl to harden.
When time to serve top with a dollop
of whipped cream and a banana slice.
Espresso Cream DreamImpressive, easy and wonderful.
Chocolate lace cookies1 recipe
of espresso creamEspresso Cream:¾ cup heavy
cream½ pound marscapone Pinch of salt1 tablespoon
finely ground DAYBREAK ESPRESSO BLEND2 tablespoons
sugarWhisk everything together until soft peaks form
and refrigerate until ready to assemble.To assemble
- Drizzle chocolate syrup on plate, place a lace
cookie in center place a dollop of espresso cream,
another cookie, another dollop of espresso cream,
top with a cookie. Decorate with whipped cream and
chocolate espresso bean.
The coffees of Central and South
America are best known for their consistency, clarity
and balance. They possess clean, crisp acidity and
are typically light to medium bodied, with flavors
that range from mildly nutty to rich, cocoa overtones.
Africa and Arabia
Africa, the birthplace of coffee,
produces some of the most complex and intensely flavorful
coffees in the world. These coffees possess almost
sparkling brightness in acidity with unique wine-like
or fruity flavor notes.
The Pacific Region
This family of coffees is best known
for their rich, thick body and earthy flavors. Most
coffees from the Pacific are processed using the
dry method of preparation. This method adds to their
natural heavy body and diminishes the acidic qualities
found in coffees in the Americas.
We carefully select coffees from
different growing regions for their individual characteristics
(body, acidity, and flavor), then artfully combine
them to achieve a taste that is more complex than
any individual varietal coffee. It is the harmony
and balance achieved in the cup that makes Daybreak's
blends a favorite of coffee lovers.
At Daybreak Coffee Roasters, our
dark roasts are blends of varietal coffees selected
for their unique ability to mature in flavor and
aroma under dark roast conditions. The prolonged
exposure to the heat of roasting releases the volatile
flavor oils of the coffees and imparts deeper, smokier
flavors, with a hint of caramel sweetness. These
flavors are exhibited in our dark roast blends, Italian
Espresso (dark), Viennese (darker), and French Roast
Daybreak’s Flavored Coffees
All of our flavored coffees start
with the finest Colombian coffees available. To these
coffees we add just the right amount of flavoring
extracts to create an unusual but subtle coffee experience;
the perfect no calorie, non-alcoholic dessert. Try
adding cream for flavor enhancement.
At Daybreak, our goal is to provide
a decaffeinated coffee that is every bit as rich
and flavorful as its caffeinated counterpart. We
employ the same rigorous quality standards in selecting
our green decaf coffees. Daybreak utilizes two types
of decaffeination processes: The Swiss Water Process
and the Direct Process. We feel both processes preserve
the coffee's unique taste characteristics and are
extremely safe. Finally it is the artful roasting
and blending that Daybreak uses that create a decaffeinated
coffee that will please your taste buds.
In an ancient time, as Chinese legend
recounts, an emperor was boiling water in his garden
and leaves from the Camellia bush drifted into the
pot. The aroma was pleasant and alluring. He tasted
the infusion and thus the beverage of tea had its
claim in history. First used for medical purposes,
tea gradually evolved into a social beverage and
ultimately the center of a cultural ritual.
Today tea comes full circle as the "big
new" in beverage, bringing along with it a renewed
interest in its health benefits. Essential in oils
and polyphenols that aid digestion; fluoride, a mineral
that prevents the development of tooth decay; and
vitamins, such as vitamin C is found in significant
amounts in tea. Currently under worldwide research,
evidence suggests that tea may provide added health
benefits such a reduced risk of chronic disease.
True tea is from the Camellia sinensis
plant, an evergreen shrub that produces many types
of teas. The differences of types of teas are based
on where the tea is grown, how it is plucked and
how it is processed. A 1/4 lb. of tea serves approximate
50 cups. Low in calories, just 4 per cup, tea fits
in well with our active life-styles.
Caffeine per 6 0z.
Espresso (2 oz.) 60-90 mg
Drip Coffee 60-180 mg
Black tea 15-110 mg
Oolong 12-55 mg
Green Tea 8-16 mg
Tea Brewing Methods
Brewing a perfect cup
of tea is easy. All it requires is freshly boiled
water, good tea, and the patience to wait a least
Bring fresh cold water to a boil.
Preheat teapot with hot water, then
Use one teaspoon of loose tea or
one tea bag per 6 oz. of water. Place in a teapot.
Loose tea may be placed in the pot directly or in
a tea ball or filter.
Pour fresh boiling water over tea.
Steep: Black, decaf, and flavored
teas: 3-5 minutes
Green, Oolong, and scented tea: 5-6
Tisanes / herbal: 6-7 minutes
Remove tea bags, tea ball or strain
Serve at once. Best served in a china
cup used exclusively
for tea. If you want stronger tea,
add more tea; don’t steep longer. Over steeping
produces a stringent undesirable taste.
Follow the same directions for hot
tea, using double tea portions. And pour over ice.
When making large quantities of iced tea, allow tea
to cool at room temperature for several hours before
refrigerating in order to minimize clouding. Iced
tea stays fresh for two days in the refrigerator.
To prepare Chai
Combine 10 oz. (2 – 5 oz. Cups)
of fresh water, two teaspoons of loosed Chai or four
Chai tea bags in a saucepan and simmer
over a low heat for 5-7 minutes. Add 1/2 cup of milk
and sweeten to taste. Strain into two cups. For iced
Chai, refrigerate and serve over ice. Garnish with
nutmeg or cinnamon.
Although there are variance among
tea varieties, ideally teas can be stored for up
to one year in separate airtight containers protected
from light. Green teas and Oolongs tea tend to loose
their flavors before black teas. In some black teas
such a Keemun, tea flavor is enhanced over time.
The word espresso refers to a method
of brewing that is very unique. In brewing espresso,
hot water under high pressure is forced through a
bed of finely ground coffee, which has been packed
firmly, to extract a thick, flavorful essence in
a concentrated form. This "express" (quick) method
can produce a cup in less than 25 seconds. When it
comes to espresso, small is not only beautiful, it's
delicious! The best straight espresso is no more
than one and a half fluid ounces of coffee, from
a dose of seven grams (about 1 and 1/2 tablespoons),
brewed into a warm demitasse.
Filling the cup further (an all too
common mistake) produces an over-extracted brew that
is thin and bitter.
Any coffee that is ground fine enough
may be used to make espresso, though most people
prefer Italian style blend of coffees that is roasted
slightly darker than traditional dark brown roasts.
As with the brewing method, the storage of coffee
used for espresso is different than traditional American
drip brewed coffee. Daybreak recommends grinding
espresso just prior to brewing and storing the beans
in an airtight container at room temperature. Since
the espresso brewing process is so rapid, you would
not want to start with coffee that is frozen or cold.
Once you have made your espresso,
the world of specialty beverages is at your doorstep.
Cappuccino, Café Latte, Café Mocha;
the possibilities are endless!
If you have any questions on preparation
of beverages or machine selection, a trained Daybreak
staff member will be happy to assist you. Just E-mail
us at firstname.lastname@example.org
Espresso Drink Recipes
The secret to making this luxurious
drink is to maintain good proportions.
- First we suggest that you
steam your milk (using a stainless steel pitcher)
before you brew your espresso. Fill pitcher no
more than 1/3 full of milk. This way the milk
can naturally separate into steamed milk in the
bottom of the steaming pitcher with froth on
top. You can use any type of milk though the
lower the fat content the more froth you will
- Next brew your espresso.
A single shot should be 1 ¼ oz. to 1 ½ oz.
of brew with a golden brown cap on top called
crema. A double shot would be 2-½ oz.
to 3 oz. of brew.
- Assemble your drink…….
Pour the espresso into a café cup. Add
steamed milk. Use about 2oz. of steamed milk
for a single cappuccino and about 4 oz. for a
- Now for the crowning or
capping glory. Top your steamed milk with froth
that is spooned out of the steaming pitcher.
- Dust the froth with cinnamon or
cocoa if you desire.
Easy to prepare just don’t
over heat the milk.
- Steam your milk in a stainless
steel pitcher. Fill pitcher about 2/3 full of
- Steam the milk to about
- Brew your espresso same
as you would for a cappuccino.
- Depending on your taste
and style you can put the espresso in the cup
first or pour it through the steamed milk.
- Add 6 to 8 oz. of milk for
a single 10 to 12 oz. of milk for a double.
- Top the steamed milk with a spoon
Similar to a Café Latte
but oh so divine!
- Steam your milk in a stainless
steel pitcher. Fill pitcher about 2/3 full of
- Steam the milk to about 160° .
- Brew your espresso same
as you would for a cappuccino
- Add two tablespoons of sweetened
cocoa to steamed milk and stir well till completely
de-solved. We recommend Lake Champlain Hot Chocolate.
It is the cocoa of choice in our espresso bar.
You can also use liquid chocolate syrup but the
results will vary depending on the quality of
- Pour your espresso in a
cup add steamed hot chocolate mixture about 6
oz. for a single shot of espresso and 10 oz.
for a double shot of espresso.
- Top with whip cream and dust with