Roast House Coffee
Roast House is a small but passionate craft coffee company located in Spokane, WA.
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Whats In Your Cup?

There is nothing more enjoyable, for me, in the early morning then a cup of hot, freshly brewed Cafe de Americas! For many of us this rings true and with the recent scientific reports sharing the wonderful medicinal benefits - our guilty pleasure is no longer verboten. Are you aware of what is in your cup? And while many are not concerned with chemicals in our foods - should we be concerned with the environmental, social and quality issues? As one of the heaviest traded commodities, coffee is heavily responsible for deforestation, degradation of water supplies, exponential increase of birth defects and disease in coffee producing regions. Quality should be a serious consideration for us as consumers. Defects - mold, diseased, immature, sour, past crop beans represent the majority of our favorite coffees - its what makes them lower cost. Mold is the smoking gun with Bullet Proof coffee. It is estimated that less than 1% of coffee is defect free. It was an honor to share my thoughts about the mission of our coffee on the Food Integrity Now Podcast. Have a listen…what do you think? Please share this to raise awareness! The great news is that by supporting shade grown, organic, quality coffee - you can effect change. You can change the world!

Kenya Karatina AA Limited Release

​KARATINA Kenya is one of those “celebrity origins” for coffee aficionados and professionals. The best lots possess intense vibrancy, body that ranges from juicy to syrupy and clarity of flavors. Instead of that being an intimidating experience we cupped many Kenyans to find the one that lived up to expectations but was also approachable. Coffee Story: From the Barichu Coop of Central Kenya comes this single origin coffee known as Karatina AA. The group is comprised of 4,034 members who hand process their beans starting by selectively picking the ripest, reddest cherries and delivering, same day, directly to the cooperative’s wet mill. Here the cherries are stringently hand sorted to remove damaged and under ripe cherries, pulped, double fermented and dried which can take from 7 to 15 days in total. During this drying period they continuously hand sort to remove defects (damaged, discolored, immature, sour, moldy beans). All of these little details showcase themselves in the final cup and lookout, this one is a stunner! RH Karatina Flavor Profile: When the beans hit the grinder you immediately know that you’re in for a treat. Aromatics of gummy candy like peaches and oranges pop as it brews and the cup lives up to the expectations of your nose. We developed this coffee slightly deeper to bring out an incredible sweetness and vibrancy similar to a Rose wine. The brightness is reminiscent of grapefruit but because of that deeper roast it stays candy-like and finishes with a crisp finish lingering flavors like milk chocolate, summer flowers and apricot. Roast Profile: Medium Recommended Brew Method: Pour Over, French Press, Espresso BUY IT HERE!

NOW AVAILABLE AT MAIN MARKET!

Free the Snake Coffee Now Avail at Main Market! Main Market Coop agreed to join us in the effort to support Save our Wild Salmon and other non-profits are working to remove the lower Snake River canyons of eastern Washington and bring back the hiking, fishing, hunting and other recreation currently buried under the slackwater of the four deadbeat dams. These four dams have outlived their purpose. It’s time to reconnect wild fish to their watershed on the lower Snake River to restore wild salmon and steelhead, one of the greatest ecosystems in the world, to thousands of miles of pristine rivers in Idaho, Washington and Oregon. Restoring America’s Greatest Salmon River Why? Water, air and food - we need em. Wild salmon is one of the few natural food sources that doesn’t require ‘us’ to cultivate it. Letting the wild salmon disappear would truly be one of our greatest follies. I have a granddaughter who is inheriting a severely compromised environment - compromised due to inaction. I want to be able to look her in the eyes and tell her I helped save the wild salmon. Oct 3, 2015 hundreds of concerned people met and paddled the Snake to draw attention to the cause. We were there making sure everyone had the caffeine needed to paddle several hours to the dam. I had been working with Sam Mace, Inland Northwest Director Spokane, Washington, for a period of time on the idea of creating a fund raising coffee to help support the cause. We knew it had to be sustainable, ethical and delicious and have a damned wonderful, eye catching label. That’s when I reached out to Melissa Cole, early one morning via Facebook. She didn’t hesitate - she got right back to me with some ideas, we melded them with Sam’s vision and the day before Melissa left to film the migrating Humpbacks in the Tongas, we had the art. Sue Gunderson, Inland Empire Business Solutions, used her graphic art contacts to create the label, at no cost, and had a local printer do up the first couple hundred labels. We created this blend, which has a cooked berry aroma, with dried black cherry acidity. Its complex body has notes of bittersweet chocolate and tobacco. Blueberry compote aroma lures you to take a sip. Immediately, notes of bittersweet chocolate and dried black cherries complicate the earthy smokiness produced by the darker roasted elements. As it cools, the sweetness subsides and allows for dense earthy tones to come through, amplifying the complex, mineral-spring body. *While these beans are certified USDA organic - use of the icon on the label is pending approval of WSDA $2 of every pound sold iof this delicious, shade grown coffee benefits Save Our Wild Salmon Artist: Melissa Cole - ‘Although I have been a professional artist for more than 15 years, my background is in zoology and marine ecology. My husband is an underwater photographer, and I have been lucky enough to swim with wild salmon in the Adams River in BC Canada for an article on snorkeling with salmon. The images of the sinuous salmon swimming upstream with single-minded determination to spawn are forever etched upon my mind. I created this design in an attempt to help restore their environment, so that they may have the chance to swim upstream once more.’

Got A Chemex Coffeemaker?

​Got a chemex coffeemaker and not happy with your morning cup? Its happened to us all. You fall in love with one of an exquisite coffees you tasted at our tasting room, take it home and brew up a pot the next morning. You take a sip…then wonder if we sent you home with the wrong bean. Home brewing isn’t hard, but the are easy mistakes that we all make that leave us with bitter and disappointing coffee. Its an easy fix. Grind Amount Water Temp Pour rate Join us this Thursday, June 9th, 2:00 p.m. here at the warehouse, for another cold brew coffee class, and let us take you through brewing perfect Chemex, both hot and flash brewing. $20 fee / complimentary pound of coffee of your choice*Class limited to 12 Please call and reserve your spot 509.995.6500 * Limited Releases excluded

AT OUR WAREHOUSE…

Coffee Brew Method Class French Press, pour-over, chemex, espresso, cold brew, drip, aeropress - which brew method do you prefer? Have you tried different methods and tasted the results side by side? Yesterday I served three samples of Cafe de Americas using three different brew methods. Our ‘tasting friends’ had a hard time believing they were all the same coffee blend. Grind, water temp, pressure, how long coffee is in contact with water all effect outcome and your enjoyment - or lack thereof. Come join me for this Saturday’s coffee class and we’ll employ 5-6 different brew methods and taste the outcome. $20 fee covers detailed ‘hands on’ brewing, all the coffee you can drink and a half pound of your choice!* Reserve your spot, limited availability. DATE: May 7th TIME: 8:00 a.m. CALL: 509 995 6500 or hello@roasthousecoffee.com *does not include limited release coffees

LETS TURN THE WHOLE THING UPSIDE DOWN

LETS TURN THE WHOLE THING UPSIDE DOWN Its all about whats left of the remaining 1% of the coffee grown in pristine eco systems. High quality exquisite coffee recognized internationally as the best on the planet. I’m asked if its realistic to believe that this remaining 1% can meet the worlds coffee needs. Of course not - considering the other 99% (not grown sustainably) is one of the heaviest traded commodities, the 1% won’t meet the worlds needs. But, there is no time to waste.. by making the choice to only support coffees (and other shade grown foods/commodities) and saving the remaining 1% - perhaps we can change the world. Who’s to say what’s impossible, and with each new day I can feel a change. Even the big coffee companies understand that their practices of supporting coffee grown in deforested environments are causing global climate change and they are starting to ‘add back’ trees in an attempt to continue the ability to even grow coffee in an ever changing and hostile climactic environment. I want to turn the whole thing upside down. We’ll keep sharing this delicious and earth friendly ‘coffee’ model and keep perhaps we’ll turn the whole thing upside down together . Or, if you are like some of my friends who choose to buy our coffees just cause they taste fantastic - that works too! More information in the linked Inlander InHealth article written by Dan Nailen, photo by Kristen Black.

POUR OVER BREW COMPETITION

3 . 24 . 16 Community . Coffee . Prizes V-60 Melitta Kalita Chemex Gold Filter Organic Cotton Filters We celebrate the art of pour-over coffee brewing! We host local brew competitions to bring coffee lovers together and encourage everyone to play with their coffee and share their experiences. Since the pour over method is truly the trendiest brew method and that there are so many tools to choose from, we thought it would be fun to pit all of them against each other and leave it to the judges to determine the best cup. Competitors will be judged in two rounds by skilled coffee tasters - Chefs Chad White, Molly Patrick, Douglas LaBar. The first round is a blind tasting, the competitors all brew the same coffee on their chosen manual pour-over devices. The top six competitors will advance to the second round where they will brew and present their finished cup coffee to the judges’ panel. This competition is open to a maximum of 12 competitors. Stine Hansen, the winner of our last brew competition, Oct. 2015, shared the following about her experience competing: I’m a creature of habit. And like most creatures of habit, I take joy in ritual. And the coffee making ritual is one of the first undertakings of my day. Like most of us, I need my coffee, but that need brings a multitude of sensory gifts that come with the brewing ritual. I love the sound of the grinder, the smell of freshly ground beans, steam rising from a kettle, the aroma as my cup brews, the anticipation of that first sip. It all feels sacred. When I first read of the October Brewer’s Competition at Roast House, I had my reservations. I am not a barista, and while my culinary background finds me well-informed on some of the theory behind brewing a great cup of coffee, I don’t consider myself a full-blown coffee geek. Like I said, I need my coffee, and rarely find myself using a scale, a timer, or a thermometer when making my cup. So why would I immerse myself in coffee geek culture and try to compete? Why would I take the somewhat intimate process of my morning ritual out into the public realm? Free Stuff, people. A chance at free stuff. So I signed up, got my pound of delicious “practice” coffee, and decided that I would approach the competition with what I call “Intentional Brew Method.” IBM is about paying attention. IBM is about really wanting that coffee, but also really showing up for the process, with a basic understanding of what coffee needs (proper temperature, some kind of timing). While I’d initially set out to employ some crazy time parameters for each step of my process, at the actual competition my nerves got the best of me. There were competitors! There were timers, and scales and thermometers. There were people there. They were watching. It was actually a pretty great party. So with all that going on, I had to find my center and chill a bit. it was strangely similar to my usual 5:15 am cup, where maybe I’m not quite awake enough to have everything totally on point, but I’m into it, I’m paying attention, it’s what I’m doing. And the key to pulling this off, really, is having some amazing beans to brew. Ultimately, I feel like my first-place finish in the October competition had everything to do with what a great job Aaron did dialing in and roasting El Limonar, and the fine quality of those beans. It didn’t hurt that I’ve learned a thing or two about brewing from my visits to the tasting room. The Aeropress? Yes, that absolutely played a role — it always produces an exceedingly smooth, balanced cup with good body. And maybe it was that second paper filter I used, in my quest for suave. Or the way I accidentally didn’t wait for the water to cool down. Or the way I stirred it for a bit too long. Or maybe it was…the force. Will I compete in March 24th? You bet I will. Stine Hansen If you are going to compete give us a call to register to assure your place. If you just wanna watch, feel free. In addition to prizes for the 1st, 2nd and 3rd place winners,we’ll have a door prize for attendees too! 6:00 p.m.

‘EDIBLE’ URBAN YARD, part 1

Large, lush green lawns are beautiful, but they are work and they are costly. Consider that the average yard uses 330 gallons per year, requires a minimum of 40 hours a season mowing (or beau coop bucks for yard service or neighborhood kids) and the chemicals most people use for that perfect lawn are not only toxic to pests and invasive weeds, but also for you, your family, neighbors, pets and our local aquifer (our only drinking water). I no longer want to spend my, very precious, summer free time a slave to my damned green grass! I’d rather my yard produced something I can eat - like the Victory Gardens of WWll or the small p-patches so many of our parents/grandparents grew to augment family meals. Jim and my friend, Beth Mort, Zinnia Designs, has a garden design company with a focus on food production & building healthy soil while creating beauty and resiliency in urban yards. Knowing we wanted to make a change towards food production - without alienating our neighbors, we hired Beth to help us create an ‘edible yard’. Her first step was to consult with the two of us to determine our mutual goals and vision for our corner lot. The first visit was almost two hours long due to Jim and I discovering we didn’t really share a mutual vision - but we soon found it with Beth’s help. She also did an initial site assessment of our entire property - front, back and side yards. The assessment included collecting measurements, images, sector analysis and other pertinent info about our yard. She is currently working on a base-map and sector analysis and research any possible legal issues, boundaries, buffer zones, etc… Then, once she has preliminary designs she’ll present those and we’ll work together to hone in on what works best for us. Once the design is cemented, we move on… Currently our back yard has a stone paver eating area, a couple of raised vegetable beds, compost bins and a ton of trees - making the design a huge challenge. Backyard before Beth Part Two to Follow!

WOTTONA BULTUMA

Wottona Bultuma washed coffee has earned international accolades in recent years, and the co-op’s new lots of naturally processed beans exhibit the same acidity and full body in the cup that have come to be expected from Sidama’s best coffee. The 2,773 members grow exceptionally bright and full-bodied coffees in 1,400 hectares of rich earth in Ethiopia’s southwestern highlands. With an average annual output of 333 tons (5,555 bags) of clean beans, Wottona is yet another Sidama Union co-op producing coffee of the highest order—and the world has taken notice. Their beans have fetched record bids at auction in recent years, demonstrating the co-op’s redoubled care in cultivation, harvesting, and milling. Wottona Bultuma trains its farmers to harvest only the ripest cherries, and mill workers judiciously inspect the coffee before and after milling, culling out defects. The co-op’s exemplary agricultural practices and efforts to build economic and social capital have earned its coffee fair-trade, organic, Rainforest Alliance, and UTZ certifications. They also produce some of the best natural coffee in Ethiopia; each year the co-op produce approximately 32 tons of sun-dried beans. The natural production process takes about twice as long as washed—three to four weeks for naturals compared to one to two for washed—and naturals bring a correspondingly higher price. TASTING NOTES SPICY FLORAL-PINK PEPPER, DAFFODIL AROMATICS HEAVY SYRUPY BODY AND MOUTHFEEL PEACH BRIGHTNESS, MARZIPAN SWEETNESS FLAVOR NOTES OF BLUEBERRY, DARK CHOCOLATE, LEATHER, DRIEND DARK FRUITS Available at our warehouse, soon to follow on our website.