In late March we were notified of a possible fire hazard with our black flood-coated coffee sleeves. We made the decision to remove all of the potentially affected sleeves immediately. All the sleeves were removed within 24hrs of notice. For several weeks we had blank craft color sleeves in the cafes until we were able to determine a solution with the coffee sleeve manufacture. Since early April, we have been using the new black flood-coated sleeves. For the past 2 months, all of the sleeves distributed are new and unaffected. The sleeves that were affected by this recall should have been removed from circulation several months ago, but if you have an old sleeve in your possession and aren’t sure when you received it, please dispose of it. To be clear: the affected sleeves were only sold in Kaldi’s company-owned cafes (please see the attached picture) and were removed from the stores back in April.
If you have any further question please contact the Roastery at 314-727-9991 or e-mail us at email@example.com
The CPSC recall report can be found at: http://www.cpsc.gov/en/
In case you haven't heard the news. We're moving our Roasting Co.
Not too far though, just around the corner. Literally.
We will be closed Thursday and Friday, April 16 & 17. And will open again at our new address on Monday, April 20.
This shouldn't affect much. Some orders may get delayed from Friday until Monday. Any web order placed on Thursday or Friday will ship out on Monday or Tuesday. And we will be canceling our next few weekly cuppings at the roasting co. until we're settled. But otherwise it will be business as usual. As with any moving, there might be some kinks, so bear with us. But when we're all moved in and ready, we can't wait to show off our new space.
Our new address is:
St. Louis, MO 63110
First lets talk about the Tanzania. This is the second year that we are bringing in coffee from Shiwanda, a historic Tanzanian estate. The estate was revived in 1998 and is located in the Mbeya region of southern Tanzania, just north of Lake Malawi. Shiwanda is approximately 1,300 acres total of which 300 acres are used for coffee cultivation. The estate placed 2nd in the Tanzania Taste of Harvest in 2007. The estate uses coffee varietals from the Tanzania Coffee Research Institute (TACRI). TACRI is committed to improving coffee quality and diversity in Tanzania and helping revive the Tanzanian coffee industry.
Coffee growing regions in Tanzania have quite a distance between them. There is almost 1000 km between coffee producing regions in the north and south, and its the same for east to west. Coffee in Tanzania can be grown up to 2000 meters above sea level (MASL), lengthening the development process of coffee plants. 90% of coffee producers in Tanzania are smallholder farmers, owning between a half to three hectares. Less than 10% of the coffee is grown on estates. Mbeya, Mbozi, and Mbinga in the south produce close to 50% of the total coffee in Tanzania.
Similar to Kenya, coffee came to Tanzania with the French missionaries in the late 1800’s, and was planted around Mt. Kilimanjaro for the most part (particularly the bourbon varietal). Also, due to the Indian influence in Tanzania, another variety known as Kent is quite popular. The Shiwanda we have this year consists of Bourbon, Kent, and N39 varieties.
The Shiwanda is an exciting coffee, with notes of mango, peach, caramel, and black tea. Come and try it at one of our cafe’s today!
Second, the Sumatra Tano Batak. This is the third year that we have brought in coffee from this cooperative in Sumatra. Sumatran coffees are known for their heavy, unique flavors. The best coffees from Sumatra are produced using their traditional style of processing known as “wet hulled.” Wet hulling is when the coffee is picked at peak ripeness and de-pulped (removing the fruit from the seeds), leaving the seeds in the parchment (thin, protective layer surrounding the seeds). The wet parchment, known as “Gabah,” is dried for about 1 day, at which point it is wet hulled and the remaining seeds are dried under greenhouse solar dryers. The “Asalan,” dried green coffee, is dried to 13% moisture content and then put on density sorting tables and cleaned. Wet-hulling is a very unique way to process coffee and almost exclusively done in Sumatra. It’s also what gives Sumatran coffees their unique appearance and character in the cup.
Tano Batak is a premium mark from the Klasik Beans Cooperative, with which Olam Specialty Coffee works directly. This coffee comes from the Lintong region, around the south-eastern end of the famous Lake Toba. The cooperative has well established relationships with the local farmers and takes pride in sourcing the finest coffees for their premium marks. Klasik Beans is committed to social and environmental sustainability. Farmers are rewarded well for quality and all cooperative employees receive full benefits.We are excited to offer this coffee as our single origin espresso starting on April 10th and you can get it as a hand-brew whenever you like. What an exciting month for coffee at Kaldi’s!
Tony Auger has made it to the Brewer's Cup finals!
Watch Tony compete in the Brewer's Cup finals tomorrow at 2:25CST. Watch it here.
Here are the top 6 Brewer's Cup competitors (that's Tony on the far left):
And here he is competing:
It's one of our favorite weekends of the year this weekend. The United States Barista and Brewer's Cup Championships are taking place in Long Beach, California. We have not one, not two, but three competitors this year, in 3 different categories. Tony Auger is competing in the US Brewer's Cup, David Fasman is competing in the US Barista Championship, and Tyler Zimmer is competing in the Cup Taster's Championship. The whole weekend schedule is here.
We also asked our competitors to write about their routine and why they compete. Their thoughts are below.
This is now my second year competing at the national level in the Brewers Cup Championship. For those not familiar with the competition, here's a quick overview: I have 10 minutes to prepare three separate cups of coffee for three separate judges. During that time I also must show my knowledge and professionalism behind my service by talking to the judges.
This year, I decided to focus on how historic coffee migration and the stories behind them can shape how we perceive coffee. I followed the path of both Mocha and Java coffees to Central America and then recreated the blend. It's a very unique concept and I'm very excited to share it!
I love competing because every time I do, I grow so much more as a coffee professional. I'm able to meet people from across the world, share stories and learn from them directly. Getting feedback on a performance or coffee roast is also so essential to your development as a coffee professional. If you want to watch my performance live, you'll have to wait until Sunday when I (hopefully) make it to the final round!
This is my 3rd year competing and 6th competition. I'm competing using the Oscar Medina and will be talking about our 4 year relationship with him and our 7 year relationship with Colombia Monserrate. Competition drives me to make and understand coffee better than ever before. I'll be competing at 2:48pst today.
US Brewer's Cup
Saturday- 12:45PM CST
Schedule (PDF Link)
US Barista Championship
Friday- 4:45pm CST
Schedule (PDF Link)
US Cup Taster's Championship
Saturday- 6:00 CST
Schedule (PDF Link)
Let's go Team Kaldi's!
We have six new seasonal offerings debuting in-cafe - three beverages, and three bakery items. Our team has been working on these for months, and we're thrilled with the results. We're ready to help get you through winter!
On the beverage side, we're debuting a new beverage, and bringing back two favorites from last year. Above, you'll see our new Winter Breakfast Tea Latte. It's a slightly sweet, delicious winter drink made with black tea, steamed milk, orange, cinnamon, and allspice. Without divulging the recipe, we can tell you it's a labor-intensive, complicated drink to make! Preparation involves steeping tea; roasting oranges (twice); creating a spiced simple syrup using cinnamon, allspice, vanilla, and filtered water; and several other steps. The effort is worth it!
Two beverage favorites from last year are returning. Our Fresh Mint Latte is made with our Espresso 700, steamed milk, and a house-made mint simple syrup. The Fresh Mint Toddy is cold-brewed Toddy coffee shaken with our house-made mint simple syrup, a splash of milk, and ice.
From the bakery, we're bringing a Kansas City favorite across the state. The Wedding Cake Cookie is a 5-inch (big!) sugar cookie with an elegantly decorated butter cream icing on top.
Next, our Heart Cookie is our classic sugar cookie hand-dipped by our bakers.
Finally, our Cherry Cream Cheese Danish is the best of both worlds - a delicious cherry filling with rich cream cheese, wrapped in a flaky puff pastry.
Stop in and try our new offerings, and please be sure to let a barista know what you think of them. We welcome your feedback. See you soon!
We were up against the very best in the country for this national award. This was our third year as a finalist, and our first win! Kaldi's team members Tony Auger and Frank McGinty were on hand in San Francisco to accept the award. The criteria for the award: the coffee must be sustainably sourced, and of course it needs to taste great. All coffees were evaluated blind multiple times by a panel of coffee professionals from all over the country.
More about the Good Food Awards:
"The Good Food Awards celebrate the kind of food we all want to eat: tasty, authentic, and responsibly produced. We grant awards to outstanding American food producers and the farmers who provide their ingredients. We host an annual Awards Ceremony and Marketplace at the iconic Ferry Building in San Francisco to honor the Good Food Award recipients who push their industries towards craftsmanship and sustainability while enhancing our agricultural landscape and building strong communities. The Good Food Awards Seal, found on winning products, assures consumers they have found something exceptionally delicious that also supports sustainability and social good."
We have just a wee bit of this coffee left in stock - ORDER HERE!
Congrats to our everyone on our team responsible for sourcing, cupping, roasting, and selling such amazing coffees! Good Food Awards, we'll see you next year! #FollowTheGoat