A (Coffee) Day In The Life

Ever wondered how our Head Roastmaster Chris enjoys his coffee throughout the day? Wonder no more!

Join us for our first installment of a (coffee) day in the life of Roastmaster Chris and join him as he makes his way through the day, one cup of coffee at a time!

First things first, it’s important to always brew your coffee with fresh coffee. Roastmaster Chris prefers whole bean, but regardless of your grind preference, it’s recommended to store your coffee in an airtight container. Airtight containers are light, easy to keep clean, and feature an airtight vacuum seal. The seal helps to remove to oxygen so it can’t accumulate inside and stale your coffee.

After ensuring that his coffee is fresh, Roastmaster Chris starts the day with a cup brewed using a French Press. He prefers the French Press, as he feels this is one of the best ways to enjoy coffee and experience the true flavor!

Not familiar with the French Press Method or looking for some new tips and tricks? Join Roastmaster Chris for a step by step tutorial!


  • Start with 2 oz. of coarse ground coffee.
    • You can adjust ounces to your taste preferences.
    • Coarse ground is recommended, as finely ground coffee can get stuck in the filter or result in a more bitter tasting cup.
  • Put coffee into French Press.
  • Wet the grounds with hot water.
    • Water should be 200 degrees, never boiling. If you do not have an electric kettle, bring water to a boil then let sit for 2 minutes to reach 200 degrees.
    • Do not use all the water, just enough to develop a “crust”.
  • Let sit for 30 seconds.
  • Stir to break the crust and finish pouring the remaining water in a circular motion. Fill to bottom of the upper band.
  • Put the top on, but do not lower the plunger yet. Let it steep for 4 minutes.
    • You may adjust the time to your taste preferences
  • Plunge slowly with firm pressure.
    • If you get an air bubble, pull up to break the vacuum then resume plunging.

You may also notice some fine sediment at the bottom of your cup. This is NOT the same as grounds! In fact, Roastmaster Chris encourages drinking the sediment as it is a natural part of the coffee.

Stay tuned for Roastmaster Chris’s next installment of a (coffee) day in the life!

Father's Day with Joffrey's

Whether near or far, celebrate with caffeinated moments this Father’s Day.


To celebrate all fathers and father-figures, we’ve put together a Father’s Day Gift Guide filled with the perfect go-to caffeinated gifts and information on coffee Dad will love.

Many coffee drinkers (even Dad!) are unaware of Colombia’s coffee producing history. For many years, many commercial coffee brands had blends that consisted primarily of Robusta beans, while Colombia was solely producing Arabica beans, making it one of the most specialized and sought-after growing regions. Colombian coffee is known to be one of the “richest” coffee in the world.

It is now the second largest producer of Arabica coffee in the world and because of this they have founded a government program (F.N.C. – Federation Nacional de Cafeteros) to help support coffee producers and oversee quality and exporting within the country. Colombia has had its fair share of farming challenges as a result of a common coffee leaf rust called “Roya”, but has since adapted with disease resistant trees with help from the F.N.C. This showcases how resilient this growing region is and the dedication the country has to growing superior coffee.

Processing mill and coffee trees depicted in above photo. Photo Credit: Chris de Mezzo.

Because of Colombia’s rich growing history and superior beans, we have sourced a special coffee from Colombia this year. This single origin, medium roasted coffee comes from a microlot, a very small area of a farm producing above average quality beans, on the Ever Chavez Farm in Nariño, Colombia. This is a Caturra coffee varietal, grown at 2,100 ft. altitude, delivering an intriguing aroma with a well-balanced acidity, and delicate notes of apricot, grape & orange.

Continue reading below for a gift guide and recipe, created just for dad!

Colombia Microlot
  • A medium roast with an intriguing aroma, well-balanced acidity, and delicate notes of apricot, grape & orange.
    • microlot is a plot of land smaller than the farm’s average production area, which is dedicated to growing coffee of exceptional quality.

French Press
  • Enjoy a delicious cup of coffee every time with this classic brewing method – and the perfect way to enjoy the apricot, grape and orange taste notes of our Colombia Microlot.
    • New to the French Press? Learn how to brew using this method here.

Kona Blend and Mug Gift Set
  • This gift set includes a Disney Specialty Coffee Collection fan-favorite, Joffrey’s Kona Blend (1 lb./16oz) and a beautiful 22-ounce stainless steel tumbler with an elaborate body design. Perfect for hot and cold beverages.

Tuxedo Coffee


Garnish (optional)

  • Whipped Cream
  • Gold Candy


  • Pour ingredients into serving glass in order listed
  • Add garnish
  • Serve and enjoy!


Show us how you celebrate Father’s Day by tagging us on social media and using #JoffreysMoments!

Make Coffee At Home With Head Roastmaster Chris

Looking to brew coffee at home the same way as Roastmaster Chris? We’ve got you covered. Here are the full details on the essential items our Head Roastmaster uses to make his coffee at home:


To re-create Chris’s favorite brewing technique for your at-home coffee, all you will need is:

  • Fresh Coffee (whole bean or french press grind)
    • Check out our selection of roast to order coffees online. From blends, single origin, flavored, and organic – we’ve got a coffee for every palate!

  • Airtight Container
    • Storing your coffee in an airtight container in a cool, dark place helps to keep the coffee fresh for a longer time, locking in the flavors.

  • Grinder
    • If grinding your own beans at home, be sure to use a grinder made for coffee beans and grind the beans to a coarser, French Press grind. Fine grounds can result it a bitter taste and can clog the French Press filter.

  • Hot Water Kettle
    • Electric hot water kettles are perfect for heating water for a French Press, as it allows you to control the temperature exactly to the degree – water that is too hot can cause the grounds to burn.

  • Bodum French Press
    • Not only the preferred brewing method of our Roastmaster, but the French Press has long been the simplest and ultimate way of brewing an excellent cup of coffee.

  • Joffrey’s Stainless Steel Tumbler
    • Keep your coffee hot long after it’s brewed with our 22oz travel tumbler, made of stainless steel that is vacuum insulated with a double wall construction.

Need a lesson on how to brew your coffee using a French Press? Check out our step-by-step instructions on our blog.

Share your coffee creations with us by tagging us on social media and using #JoffreysMoments!

How to Make Perfect Coffee: There’s More to it Than you Think!

There’s coffee, there’s good coffee, and then there’s perfect coffee. If you’ve tried the best coffee, you know the difference. Once you have  high quality beans and know how to grind them properly, the secret of how to make perfect coffee isn’t hard to learn…because the more complicated steps actually have nothing to do with the brewing process. In this article, we’ll give you an overview of the whole coffee growing, harvesting, processing, and roasting process from start to finish. First though, we’ll take you through the easy part: brewing.


How to Make Perfect Coffee: Brew, Baby, Brew!

No matter how high quality your beans are, if you mess up the brewing process you’re at high risk for a low quality cup. When asking any coffee expert how to make perfect coffee, they’ll tell you that French Press is the best method. Sure, you can still make good coffee in a drip brewer, but we’re not talking “good,” we’re talking great.


Brewing at its best. Why French Press?

French press coffee is fabulous because it’s unfiltered. Unlike drip coffee that passes through a paper filter, French press coffee is made by allowing the water to come in direct contact with the grounds. This allows for better flavor extraction and allows the coffee’s natural oils, and other crucial flavor components to remain in the brew. This is why French press coffee is more flavorful.

French press coffee is also great because it’s easier to customize. By changing the amount of time coffee steeps (i.e. the time that the grounds and water sit in the French press together), you can change the boldness of the coffee. Also, you can add or subtract the amount of coffee grounds that you use to alter the strength of the coffee. Now that you know this, it’s hard to think of how to make perfect coffee without a French press!


How to Make Perfect Coffee in a French Press

French Press is the Best!

French Press is the Best!

Step 1:  Boil water

Step 2:  Use coarse ground beans. If you have a grinder, grind the whole beans to a French press grind (if your grinder has pre-set factory settings) or the coarsest grind setting on your grinder (if it doesn’t have factory settings). Pour the grounds into the French press.

Step 3:  Pour recently boiled water (200 degrees F.) slowly onto the French press until the grounds are evenly saturated. You’ll start to see a “bloom” on the beans. The bloom looks like soap bubbles…but fear not, they are actually a sign that the coffee is fresh. Now, pat yourself on the back because this fun fact made you more of a coffee expert than you were 10 seconds ago! Most casual coffee drinkers don’t even know what bloom is!

Step 4:  Set the timer for four minutes. (This is the average steep time. You may find that you have to adjust the time up or down according to your taste.) Four minutes will produce a robust brew and two and a half to three minutes will produce a lighter brew.

Step 5:  Press the plunger down into the French press slowly, to separate the grounds from the coffee, and voila! You’ve got your coffee!

Step 6:  When you make French press coffee, you’ll see what looks like a little bit of gunk on the bottom of your coffee cup, don’t worry! The “gunk” is actually sediment and that’s a good thing! The sediment is dissolved soluble solids that are naturally a part of the coffee.

Step 7: Enjoy your coffee. Savor every step…and if you’re feeling fancy, wear a beret and pretend you’re in Paris! (Hey, you never know. It could be fun!)



How to Make Perfect Coffee – It’s More Than Just Brewing

Perfect coffee is so much more than brewing and grinding the beans correctly. First, know that not all beans are created equal. Sure, they’re all small and dark brown, but the quality of the beans is super important and what controls this is how they’re grown, harvested, sorted and processed.

 Momma Nature & The Farmers

Mother nature knows better than anyone how to make perfect coffee…and how to destroy it. Nature has the biggest influence on the quality of coffee because the weather and the soil have to be just right for coffee growing. Different types of climates produce different types of coffee. (It’s a lot like wine in that sense!)


Farmers Know Just How to Make Perfect Coffee…and Grow it!

Harvesting Coffee Cherries

Harvesting Coffee Cherries

So, if so much depends on nature, what control do humans have over the coffee? A lot, actually (yay, one point for Team Human)! While the question of how to make perfect coffee has a complicated answer, the process depends as much on the farmers as it does on nature. Coffee plants, like toddlers, are extremely high maintenance. They need constant supervision, lots of nutrients and TLC, but it’s all worth it when you experience the end result!

Babysitting the Seedlings

First off, coffee plants can’t grow unless the soil has just the right amount of moisture and density. If the moisture levels aren’t perfect, the coffee seedlings will die. If the soil is too dense, the plant sprouts won’t be able to break through it. This is why the seedlings have to be under close watch! The soil has to be closely monitored, agitated by hand (frequently) to keep it loose, with the moisture being checked frequently. On top of this, each seedling needs a diaper change 6 times a day, and two naps. (OK, that’s not quite true, but it sort of feels like it to these dedicated farmers!)

Raising the Plants

Once seedlings grow to full sized plants, farmers have to make sure the coffee plants have the right mix of shade and light. Farmers plant coffee underneath trees that protect them from the sun. (Did you know that coffee beans can sometimes take on the flavor of the plants that shade them? If beans grow on a plant that’s under an orange tree, they may have hints of orange flavor! Cool, huh?)

The coffee plants also have to be trimmed to keep them at 5 feet or under. This allows the coffee plant to use most of its nutrients to produce fruit (rather than using it to grow taller). Taller may be better in sports, but not in coffee!

The Harvest

After the coffee plant grows fruit (cherries), hard-working, hardy men and women pick it by hand! The tricky thing is that cherries don’t all ripen at the same time. The harvesters have to revisit the same coffee plants over and over again. They hunt for ripe cherries and leave the unripes for later. (The coffee plants like the attention. They feel lonely without regular visits!)

Joffrey’s Roastmaster, Chris, knows how to make perfect coffee, and is a stickler for quality control. Chris often pays coffee farmers extra money to incentivize their harvesters to pick only ripe coffee fruits (called cherries). This is one of the many reasons Joffrey’s coffee stands out among the rest! If you try any one of our coffees, you’ll taste the difference. Try one of our best-selling coffees, for example.


Sorting: The American Idol for Coffee Beans

Sorting - Picking the Winners

Sorting – Picking the Winners

You can’t think about how to make perfect coffee without thinking about sorting.  This process removes all of the bad beans that would ruin the taste of the coffee. The sorting (like a lot of the quality control steps) is like American Idol. There are many stages. At each stage, the best beans get to stay and the bad wave goodbye!

After the beans are picked, workers sort them by hand, pick the unripes out, and throw them away. The ripe cherries have a victory party and move on to the next round: processing.

After the fruits finally reach the bottom of the mountain, they’re sorted again, usually in a water tank, that separates the bad fruits from the good. The bad fruits float to the top of the tank, and the good ones sink. The sinkers win trophies and gloating rights, and get to move on to the next round, but the floaters go home! Some lower quality coffee includes floaters and sinkers (because it’s cheaper to do that), but Joffrey’s coffee does not. It’s all about the quality!

Sinkers Celebrate Victory!

The sinkers get to celebrate their awesome victory with a visit to the depupler. The depulper is a machine removes pulp from the cherry.

Cuppin’ The Newly Harvested Beans

Roastmaster Chris actually cups (tastes) coffee right after it’s harvested. Even at this early stage, his trained palate can taste imperfections in the coffee, and he can begin to plan how to make perfect coffee with these beans. If Chris tastes imperfections in the coffee, Joffrey’s won’t buy it. This means that every coffee you see on our site has passed this test. The varietals and blends are a perfect example of great taste.

Weighing in for the Big Match

Coffee beans have to be sorted by size and density. Size is important when thinking about how to make perfect coffee. Why?  Beans that are roasted together have to be the same size and density.

The ones that meet the density and size requirements kept. The ones that don’t aren’t. The size and density requirements depend on the species of coffee plant the beans were grown on. Even size and density is important because if beans of different sizes and densities are roasted together, some roast quicker than others, some end up over-roasted, and others will end up under-roasted.

Sip it Before You Ship It!

Before the immigrates to the U.S. (via boat)., Roastmaster Chris tries the coffee again. The coffee beans that meet his high standards in quality win a trip to the U.S. Those that don’t, have to skedaddle! Coffee beans around the world are aware of Roastmaster Chris’ high standards and are pretty scared of quality control checkpoints like this one…but those that pass are elated!

Coming to America!

The coffees we buy are grown all over the world, in places like Africa, Latin America, Asia, and Hawaii. Some of our coffees (the Origins) are named after the countries they come from, but all coffees that you buy from us have to make a long journey to mainland U.S. After these courageous coffee beans finish their boat ride, there’s no rest for the weary. Roastmaster Chris puts them to the test yet again! He cups them once more to test their quality. Those that pass this final test are the winners! Joffrey’s will buy them, they’ll win backstage tickets to meet Chris in the flesh. From there, the beans are hand-roasted with care, passion, and precision; and they’ll end up in your cup.


Coffee Roasting at its Finest

Coffee Roasting at its Finest

Roast It, Don’t Toast It!

When thinking about how to make perfect coffee, you can’t forget the roasting! To taste good, the coffee can’t be over or under-roasted, but this is an obvious one. Beyond this, the coffee has to be handled by a Roastmaster who understands all of the different characteristics of beans and how they contribute to flavor of the coffee itself. Roastmasters have to understand what flavor characteristics complement each other and fit will with certain roasting styles. Beans get their flavor from the soil where the coffee plant is grown, the nutrients in the soil, and surprisingly, sometimes from the plants growing nearby. Roastmaster Chris roasts each batch of beans in three or four different ways, and tastes each one. The best tasting batch serves as a model for how the rest of the beans should be roasted.


Good Doesn’t Come Cheap!

Now, you know that the question of how to make perfect coffee starts with a pile of seeds and doesn’t end until after the roasting process. Every stage of this process involves workers who do their jobs by hand, and involves quality control. Every stage of growth and production of Joffrey’s coffee involves Roastmaster Chris’ close supervision and personal quality control. Every single cup of high quality coffee takes five years to produce…and those of us who have tasted it know it’s worth every minute!