Roast House Coffee
Roast House is a small but passionate craft coffee company located in Spokane, WA.
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We believe it is important for our customers to know exactly what they are paying for when purchasing our products.
Brewing via Chemex
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Useful Tools:Gram Scale - for precision
Gooseneck Kettle - for control over your water in pour-over methods
Burr Grinder - produces a more consistent grind size than blade grinders making for tastier coffee
Water Filtration - Dirty water will not give you very tasty results

Coffee: 35g OR 6 rounded tablespoons
Water: 560g OR 20 ounces of filtered water
Grind: Slightly coarser than drip (consistency of sea salt)
Brew Time: 3:30-4:00 minutes

Serves 2

Instructions:

  • Place filter inside Chemex and give a thorough rinse with warm water to heat the vessel and rinse away any paper taste from the filter
  • Grind coffee
  • Discard the rinse water and add coffee to the filter
  • Take water off-boil and add just enough to wet the grounds (70g) and let it bloom for 0:45
  • At 0:45 slowly add the remainder of your water pouring in small circles covering the surface of the brew
  • At 4:00 discard the filter, serve and enjoy!

Troubleshooting:

  • If your coffee took longer than 4:00 to brew try a coarser grind setting
  • If your coffee brewed quicker than 3:30 to brew try a finer grind setting
Brewing via Espresso
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Useful Tools:

Gram Scale - for precision
Burr Grinder - produces a more consistent grind size than blade grinders making for tastier coffee
Water Filtration - Dirty water will not give you very tasty results

Coffee: 18-20g OR 3 rounded tablespoons (this will vary based on the coffee)
Yield: 1.5-2 ounces OR double the dose of coffee (e.g. 18g coffee = 36g yield)
Grind: Fine (consistency of cinnamon powder)
Brew Time: 25-30 seconds

Instructions:

  • Make sure the machine is warmed up, preheat your espresso cup with warm water
  • Wipe the inside of the portafilter basket with a dry towel
  • Grind coffee into the portafilter
  • Distribute the grounds in the basket by placing your index finger flush on the top of the basket until it is nice and level
  • Tamp on a level surface until the coffee is compressed
  • Purge a little water out of the group head
  • Lock portafilter into the group head and immediately begin to brew
  • Match your desired yield to your brew time
  • Give it a little stir and enjoy!

Troubleshooting:

If the coffee is too strong and bitter, try making your grind slightly coarser and brew for a couple seconds shorter. If the coffee is too weak and sour try making the grind slightly finer and brew for a couple seconds longer.

Brewing via French Press
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Useful Tools:

Gram Scale - for precision
Gooseneck Kettle - for control over your water in pour-over methods
Burr Grinder - produces a more consistent grind size than blade grinders making for tastier coffee
Water Filtration - Dirty water will not give you very tasty results

Coffee: 50g OR 8 rounded tablespoons
Water: 800g OR 34 ounces of filtered water
Grind: Coarse (consistency of crumbs)
Brew Time: 4:00 minutes

Serves 2-3

Instructions:

  • Preheat vessel and plunger by filling with warm water while you prepare your coffee
  • Grind coffee
  • Discard the rinse water and add coffee
  • Fill half way (400g) with off-boil water and let sit for 1:00
  • At 1:00 give it a good stir and add the remainder of your water
  • At 4:00 plunge with the metal filter, serve and enjoy!

Troubleshooting:

  • If your coffee is coming out too weak try a slightly finer grind setting
  • If your coffee is coming out too strong try a slightly coarser grind setting
Brewing via Melitta
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Useful Tools:

Gram Scale - for precision
Gooseneck Kettle - for control over your water in pour-over methods
Burr Grinder - produces a more consistent grind size than blade grinders making for tastier coffee
Water Filtration - Dirty water will not give you very tasty results

Coffee: 20g OR 3 rounded tablespoons
Water: 320g OR 12 ounces of filtered water
Grind: Drip setting (consistency of table salt)
Brew Time: 3:00-3:30 minutes

Serves 1

Instructions:

  • Place filter in the cone and give a thorough rinse with warm water to heat the vessel and rinse away any paper taste from the filter.
  • Grind coffee
  • Discard the rinse water and add ground coffee to the filter
  • Take water off-boil and add just enough to wet the grounds (40g) and let it bloom for 0:45
  • At 0:45 slowly add the remainder of your water pouring in small circles covering the surface of the brew
  • At 3:30 discard the filter, serve and enjoy!

Troubleshooting:

  • If your coffee took longer than 4:00 to brew try a coarser grind setting
  • If your coffee brewed quicker than 3:30 to brew try a finer grind setting
Fair Trade - Is It Really Fair?
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Most coffee farmers are intrenched in a cycle of subsistence farming. Their minimal earnings don’t translate into small sacrifices - not buying a new car, or upgrading to the latest model smart phone - it means they and their children will go hungry.

Fair Trade is a beginning, some place to start to assure the continuity of the production of quality coffee. Without this minimum guarantee of of ‘living wage’ for the coffee farmers who produce the stuff we so desperately seek every morning - they would have no choice but to walk away.

Our business model embraces fairly traded coffees. While most roasters offer a limited ‘selection’ of Fair Trade coffees - we ONLY source fairly traded coffees. The coffee farming communities we support earn very fair and living wages for their beans, prices 2 to 3 times greater than just Fair Trade.

Organic Coffee - Fad or Necessary (or earth shaking)
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Coffee, sugar, cotton and soy production primarily occurs in third world countries. Agriculture is responsible for upward 80% of ongoing deforestation (55% of the world’s forests have been eradicated). Of these crops coffee is the heaviest traded commodity, contributing significantly to this global problem of deforestation.

This Spring global coffee prices spiked due to Roya (a fungus) destroying coffee crops in Central and South America. Farmers, exporters, importers, scientist believe the 10 year sustained increase average temps of 4 degrees is a result of global warming, and these increased temps has made fighting Roya impossible.

Less than 1% of the world’s coffee is grown sustainable - without deforestation, without use of chemicals, without destructive water pollution practices. Many roasters understand savy consumers are seeking sustainably grown coffees and will meet that expectation by having a sustainable coffee available. We source ONLY sustainably grown coffees.

Returns & Exchanges
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Due to the coffee being a food product, we cannot return or exchange an order once shipped; however, we will definitely return or exchange any non-food products purchased and delivered!

This is a list of Roast House's most frequently asked questions, we have tried to provide as much information as possible.

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