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Coffee Made Easy

Specialty Coffee does not need to be complicated.

This section is meant to make learning about coffee easy and carefree.

Disclaimer: This is information we have collected by research, experimentation and absorbing info from the best in the business. We do not claim to be right about everything and if you have any issues please feel free to bring them up to us and we are happy to discuss.

The Basics Made Basic

There is lots of information on this page so we have tried to start with what we feel are the most important, and we will expand from there. 


  • Finer grind- more flavor and often more acidity
  • More coarse (chunky) coffee- More smooth but less flavor, often more coffee needs to be used
  • The grind of a coffee is very important. Finer ground coffee is used for Turkish, a bit less fine is used for espresso, more coarse for french press and in between all of that is drip coffee. You can change the taste of coffee drastically by changing the grind type. 
  • Grind consistency is key that is why we recommend a decent BURR grinder, yes it costs a few bucks but everyone we know that has purchased one will never go back. 
  • Lower cost, higher quality burr grinder options are the Breville (click to open) or the Baratza. Hand grinders are great to, I often use my Porlex and it has lasted me years. 
  • Pre-ground coffee has its place as it is convenient, but just keep in mind the more surface area, the faster coffee goes stale. Usually 1 to 2 days after it is ground you will notice a decrease in flavor. No judgement if you use it or want it ground, but just be aware of the changes. 
  • When using a ratio to make coffee like 1 tablespoon, keep in mind the weight can change based on coffee type, roast level, grind type etc. So when you use 1 cup of water to 2 tablespoons you may have drastically different coffee results when using a light roast for drip vs a dark roast for french roast. 


  • It is a common mistake to used filtered water, please use water WITH minerals. The minerals carry lots of the oils and great flavors, so you will notice a difference by using tap water over heavily filtered water or reverse osmosis. 
  • Do NOT use water right as it comes off of a boil. Wait about 30 seconds and it usually hits the proper temp to use. 96 C or 205 F is perfect.
  • Whats with the long neck kettle (gooseneck)? It makes pouring coffee much easier for pour over and it gives you 10 points more towards looking cool. 

How Much Coffee To Use?

  • We use 23-25 grams per 250ml of water
  • If you have a 1 litre coffee maker, use 100 grams of coffee
  • It is best to weigh it out (even just the first time) because depening on the roast type and grind type, size varies
  • Industry standard is 16 grams per 1 cup (250ml) coffee. 

Quick help picking a coffee type.

*Coming Soon*

What does all of the stuff on the back of the bag mean?

*Coming Soon*


*Coming Soon*

Roast Date vs Best Before Date

  • Coffee goes stale and air is the enemy
  • Coffee that has a ROASTED ON date ensures you know when it was roasted
  • Coffee that has a BEST BEFORE date likely is anywhere from 6 months to 2 years old
  • Coffee is BEST consumed in the first month or so after it was roasted
  • Coffee can start to lose noticeable flavor after 2 months


Does light roast have more caffeine? 

We also love caffeine, lots, and only recently did i find out that caffeine does NOT break down in the roasting process at all really so it is the density that affects how much you are brewing.

EXAMPLE: So lets say you take your grinder and use 1 grinder full for a pot. If you make dark roast this is lets say 100 grams. 

The SAME grinder full of light roast would likely have 125 grams of coffee in it. So you get alot more caffiene in the end with lighter roasts due to how much you use because of the size of the beans.

Amount of beans in the bag / Coffee weight

Last week I bought a bag of dark roast, and this week I bought a bag of light roast and I think you ripped me off. The light roast seems like it is not as full as the dark roast?!

Our coffee is weighed and the density of coffee changes between roasts. The more you roast a coffee the more weight it loses, so it takes say 100 beans of dark roast to make 20 grams (random number), and it takes 70 beans of light roast to make 20 grams. 

Okay where the heck do you get those notes on the back from?

*Coming Soon*

Drinks at a cafe made easy

We have all walked into a cafe and stared up at the menu wondering what in the f(*K any of it means. It is really quite easy once you break it down, so lets take the complicated out of the cafe scene. These definitions are typical or common drink options, everyone can do it different and the beauty of the industry is the what you make it. 

1. Espresso: This drink is defined by how it is made, not by what coffee is used. You take finely ground coffee and you push hot water through it at high pressure.

Single is 1oz, double is 2 oz end result. This is the BASE for most of your favorite drinks.

Espresso has many forms and ANY bean can be used in this format to make an espresso, but we will go more into espresso in another section. Espresso is very powerful tasting and some even call it bitter, it is diluted or put with milk to make it easier to drink, though some (like myself) love double shots of espresso all day.

2. Latte: This is the most popular and typically the largest drink on most menus. This is simply espresso and steamed milk.

Typical lattes have a double shot of espresso (2oz) with 300-400ml of 3% milk (can be more or less and any type of milk can be used). 3% or whole milk is best to use based on how it steams and you attain that creamy texture due to the higher fat content.

Almond, soy, coconut milk are all alternatives to the dairy options but none of them typically steam that well compared to milk, but it all depends on what you enjoy!

Vanilla latte is simply a latte with vanilla flavoring added typically in syrup form (same with any of flavor of latte). 

3. Americano: Typically this is a double shot of espresso with hot water. Size can vary and some cafe's offer triple or quad shots with more hot water. This is a great drink if you want more volume, but still, enjoy the tastes of espresso (more potent coffee typically). 

4. Cappuccino: This is also a popular drink like the latte but it is:

1/3 espresso (or typically 2 shots)

1/3 foam

1/3 steamed milk 

This drink is a lighter latte and very popular but often confused with the latte. Also a very pourly (haha get it I mean poorly) made latte that is steamed to much can turn into a cappuccino easily by accident. 

5. Mocha: This is typically any of the above drinks made with hot chocolate, or some form of chocolate. Usually a really good way for 'non-coffee' drinkers to get into the coffee world. Also some places offer half drip coffee half hot chocolate as a mocha. 

6. Macchiato: This drink has two typical forms, the one sold at the big chains that I can not name, and the traditional cafe one.

The traditional version is actually a double shot of espresso with just a bit of steamed milk added, a very mini latte if you will.

The big store version is also wonderful but it is made with espresso, flavoring, milk and lots of goodness. Typically this version is very sugary where the classic is a great way to sample a cafe's espresso.

Decaf Coffee Explained

How do you make the decaf coffee?

This is not something we personally MAKE, we purchase green beans that are already decaffeinated and then roast them in a similar fashion to all of our other coffees.

Okay how do they get the CAF out of the FEINE?

This process is AMAZING honestly, it is done in Surrey, BC and they basically use osmosis to remove the caffeine out of the green coffee beans and retain all of the flavor.

I can only attempt to explain this process but if you want to know more please click here and watch the process from the pros who do it. 

It is amazing and you will notice the green and roasted beans look different than the 'normal' version. Typically they look a shade darker roasted than they are, so if it looks like a medium roast, its probably a light roast in decaf. 

How much of this caffeine is taken out though?

99.99% of it...using no chemicals at all. Except water...because water is a chemical isn't it (science nerds..Mike!). 

How can it taste just as good as the natural caffeinated version? 

It just does and they usually only pick coffees that keep the same flavors as the natural bean. 

What is this death before decaf people joke about and why are people so mad at decaf?

I think this is an internet fad and it honestly is pretty hilarious and awesome, it is more of a joke making fun of people who can't handle caffeine. But there are some awesome companies and people out there who use this slogan, and we have no issues with it. There are many people who can NOT handle the decaf due to health reasons etc so we fully endorse decaf, we use it actually pretty often after a night shift. 

Lets Talk Certifications - Organic, Fair Trade, Rainforest Alliance, Utz

We often are asked the question "Is this organic or fair trade? Does that make it better?"

Now let me warn you this is a controversial subject and this is just OUR dissection on the subject, but we would love to be able to educate everyone more on what the certifications mean and are happy to discuss it any time with you. We know people can become pretty passionate in this realm so we will try to be very politically correct.

USDA Organic: This is a monitored and certified farm that uses only agriculture systems that support biodiversity and organic farming methods with approved substances.

Fair Trade Coffee: Fair trade is a private company that handles the certification and ensures that farmers receive a minimum $1.40/lb (add 0.30 for organic certified). Plus they are also allocated 0.20/lb on top of that to invest as they see fit (new equipment etc).

UTZ Certification: Aims to make sustainable farming methods and encourages farmers to make good processes in farming that allow people and the planet to be respected.

How to store coffee

We are asked this question on the daily and the reason we chose the bags we have is because they have the ONE WAY VALVE and the ZIPPER. 

This keeps air out, which makes coffee stale. Air is the enemy. Inconsistent temps or extreme temps are not the best either. 

Do I put my coffee in the freezer? My gam gam used to do this and told me its the only way to store coffee?

We do not suggest this method, if you keep our zipper done up and coffee at room temp, you will be laughing. 

Yea but how long is coffee good for after it is roasted?

This is a bit of a hard question as it depends what you define as GOOD. Myself I prefer coffee roasted within a month or two. We find that coffee is optimal in the first month, and it slowly loses freshness after that. We typically sell coffee that is roasted a few days ago to max 1 month, but on average 1-2 weeks. 

But if i find a bag of something I love that fell down below the shelf and the kids found it and it is 5 months old, you bet I will drink it, but it often loses quite a bit of flavor. 

Is your coffee flavored, because there are lots of flavors on the back?

  • We only roast coffee, we do not add anything to it, especially not artificial flavoring
  • Flavor or tasting notes are what NATURAL coffee flavors are tasted in the coffee during a tasting process called cupping (even playing ground for testing coffee tastes)
  • We do NOT flavor our coffees, the notes are part of the bean

Espresso Explained 

First order of business is that it is considered a specialty coffee feau paux to say EXS-PRESSO. We personally could care less how you say it, but if you want to be in with the cool kids in a cafe just say essssspresooo and sort of curl your lip. 

*Coming Soon*

"A glowing testimonial! Highly recommended!"

How do you feel about single use coffee makers?

Honestly we are not here to judge at ALL, they have their place, we used them for years. Here are my gripes with them

1. Cost. When you break it down on average for cups used in the K machine it costs you 30 to 35$ a lb (our lbs are 15-20 for comparison). That is because you get 8 to 10g per cup. The N style ones are more like 60-70$ a lb as they are more money and use 8g on average. When you break it down its alot for 1lb of coffee. 

2. Waste. I do not need to explain much more, and yes I work in Fort McMurray but it does not mean that I think excessive waste is a reasonable option. 

3. Taste. They are just not the ideal way to brew. but YES they are the easiest, I just can not argue that. If you grind our coffee it must be medium coarse ground, to fine and it will clog. But again due to the poor extraction, low volume of coffee you can use, it just makes sort of a watery cup often. 

Common questions About Us

Do you have a storefront? Not yet. We roast out of our roastery in our garage. 

What do you do for a living Kayla?  I am a full-time Mom who raises three kids and takes care of this company, and Rob since he is a handful often. 

What do you do for a living Rob?  I am a Captain (firefighter/Primary Care Paramedic) with an industrial Fire Department just outside of Fort McMurray, and have been for over a decade, I also roast  and select the coffee for BFC, and am working on my Bachelor Degree, and raising three crazy kids and occasionally I get to hang out with Kayla. 

Where can we buy your coffee?  Currently at Bake My Day in Beaumont all year round, and in the summer at Crepe' and Shake Cafe' in Beaumont,  from us directly and hopefully in Sobey's Beaumont soon (fingers crossed). 

Where do you get your green coffee from?  We have a stupendous green coffee broker who is located in Calgary and is from Colombia. He attains coffee from around the world and helps us choose what works for our customers. 

Do you plan on opening a cafe?  Kayla: Yes. Rob: No. So we will see! Our plan is not like some may think, we got into this for fun and grew very fast. It is lots of fun but we also have a very busy life so we try our absolute best to balance the business and our life, so for now a cafe is likely not in our future. 

Will you sponsor/donate to our cause? We do our absolute best to help everyone in the community (and everywhere) but due to the very high demand we do have to say no sometimes. We are sorry for that, we want to help everyone. We are a small and growing business so our costs our very high and we do not have the ability to help everyone...yet! But never be afraid to ask us, just send us an email and we would love to discuss your cause. 

Can you make a K style cup please?  We do not feel this style of coffee brewer makes the best coffee and the machinery to make this is very pricey and the waste is excessive. But we do NOT judge if you use them, or grind our coffee and use it for them, it is just not the best way to brew and though it is the easiest, there are ways with only a bit more work that make WAY better cups of coffee.

Why do you not deliver anymore? Our insurance company told us that we would have to purchase commercial vehicle insurance if we do deliveries so at this point in our business it does not make sense for the added costs. But we do plan to add deliveries in to our future, thank you for your support on the change.

I still have questions?

Please feel free to email us at [email protected] or message us on facebook or instagram. 

We love talking coffee and if we can help you make a better cup then we will do our best. We can email, message, facetime or duo to help you achieve your perfect cup. The only dumb question is the one that you don't ask.