We're taking Blanchard's on the road!
Step one has been finding some out-of-towners who were willing to give Blanchard's Coffee a shot. We've found some great folks like Para Coffee in Charlottesville, VA, The Java Shack in Arlington, VA, and Waveriders in Nags Head, NC to start representing our brand and now, we're heading to the Shenandoah Valley for a huge presentation in front of hundreds of folks eager to learn about Blanchard's.
We put together this little video to go along with part of our talk and thought it'd be nice to share it with al of you. Enjoy!
Showing posts with label local coffee. Show all posts
Showing posts with label local coffee. Show all posts
Friday, July 8, 2011
Monday, February 21, 2011
Coffee & Technology
We don't use a ton of cutting edge technology when producing fresh Blanchard's coffee for you; it really comes down to fire and air. We are, however, very eager to find cool new ways to do what we love to do the most: talk to anyone and everyone about our great, fresh roasted coffee.
We really like the idea of using tons of different types of media to reach folks who might want to learn more about our coffees or follow what we're doing in the social media worlds of Facebook, Twitter & more. With that in mind, we're starting to play with QR Codes.
Here is an example of the first one we created:
Here's how it works: If you have a smartphone you can download a free app that will read bar codes and QR codes; I personally like ShopSavvy because it is also an interactive shopping tool that helps me find the lowest prices on items I scan. Once you have the app you simply scan this code and it redirects you to a page we associate with the code. This one, as you'll see when you scan it, takes you to a generic page we created that allows you to like us on Facebook, follow us on Twitter, view a short video of our roaster in action and visit our website.
Eventually you'll start to see these on coffee bags and signage in all the places you find our coffee. Each type of coffee will have its own code that will tell you about the coffee you've chosen, give you ways to interact with us and that product like tasting notes or brewing tips, and perhaps offer special deals with the product and the location you've scanned it. It is sort of like a coffee education adventure!
Keep you eye out for codes popping up anywhere you find Blanchard's coffee, and happy scanning!
We really like the idea of using tons of different types of media to reach folks who might want to learn more about our coffees or follow what we're doing in the social media worlds of Facebook, Twitter & more. With that in mind, we're starting to play with QR Codes.
Here is an example of the first one we created:
Here's how it works: If you have a smartphone you can download a free app that will read bar codes and QR codes; I personally like ShopSavvy because it is also an interactive shopping tool that helps me find the lowest prices on items I scan. Once you have the app you simply scan this code and it redirects you to a page we associate with the code. This one, as you'll see when you scan it, takes you to a generic page we created that allows you to like us on Facebook, follow us on Twitter, view a short video of our roaster in action and visit our website.
Eventually you'll start to see these on coffee bags and signage in all the places you find our coffee. Each type of coffee will have its own code that will tell you about the coffee you've chosen, give you ways to interact with us and that product like tasting notes or brewing tips, and perhaps offer special deals with the product and the location you've scanned it. It is sort of like a coffee education adventure!
Keep you eye out for codes popping up anywhere you find Blanchard's coffee, and happy scanning!
Thursday, February 17, 2011
Blanchard's Coffee Co. News!
We've been very busy at Blanchard's Coffee Co. for the past few weeks and lots of exciting things are on the horizon. We really appreciate all of our loyal fans and followers and we want to keep you informed about all the neat stuff we're getting into... well maybe not all of it, just the PG-13 stuff!
First up, we're super excited to roll out this year's first RVA Barista Jam this Wednesday, February 23rd from 6-8:00pm at Ellwood's Cafe in Carytown. If you've never been to an RVA Barista Jam event you should definitely check it out. Baristas compete in the skills of their trade while we watch, drink good coffee and wine, and hob-nob with other coffee loving folks. Get all the details at the RVA Barista Jam website or email rvabaristajam@gmail.com with specific questions.
Blanchard's is showing up in some new spots, places we're VERY excited to partner with on various coffee projects. Some of the new places to enjoy a cup of fresh roasted Blanchard's coffee are still top secret but we'll tell you what we can for now. Mamma Zu's and Edo's Squid are now proudly brewing their own Mamma Zu's blend roasted here at Blanchard's; amazing food and awesome coffee, what a pair! You can buy our retail coffee beans at Tom Leonard's Market in the West End now, go check out our brand new coffee display front and center as you walk through the door; we're beside the beautiful pineapples! We are also providing retail coffee for Longhorn and Lager in Midlothian and Farm to Family wherever the bus goes! We're also happy to be brewing coffee at The Lounge Bar & Grill and Addis Ethiopian Restaurant in the Bottom. There are a lot more exciting places to have a cup of Blanchard's Coffee coming soon; we'll keep you posted.
Finally, we're hosting a silent auction benefitting the River City Cycling Collective that features wares of local artisans the evening of March 4th. We're also having a gathering with live music, coffee and good friends of coffee, get all the details at the Blanchard's Coffee Community Site.
We're looking forward to seeing you at all of these neat places and events. Come out, say hi and find out why we're the coolest coffee company in Richmond!
First up, we're super excited to roll out this year's first RVA Barista Jam this Wednesday, February 23rd from 6-8:00pm at Ellwood's Cafe in Carytown. If you've never been to an RVA Barista Jam event you should definitely check it out. Baristas compete in the skills of their trade while we watch, drink good coffee and wine, and hob-nob with other coffee loving folks. Get all the details at the RVA Barista Jam website or email rvabaristajam@gmail.com with specific questions.
Blanchard's is showing up in some new spots, places we're VERY excited to partner with on various coffee projects. Some of the new places to enjoy a cup of fresh roasted Blanchard's coffee are still top secret but we'll tell you what we can for now. Mamma Zu's and Edo's Squid are now proudly brewing their own Mamma Zu's blend roasted here at Blanchard's; amazing food and awesome coffee, what a pair! You can buy our retail coffee beans at Tom Leonard's Market in the West End now, go check out our brand new coffee display front and center as you walk through the door; we're beside the beautiful pineapples! We are also providing retail coffee for Longhorn and Lager in Midlothian and Farm to Family wherever the bus goes! We're also happy to be brewing coffee at The Lounge Bar & Grill and Addis Ethiopian Restaurant in the Bottom. There are a lot more exciting places to have a cup of Blanchard's Coffee coming soon; we'll keep you posted.
Finally, we're hosting a silent auction benefitting the River City Cycling Collective that features wares of local artisans the evening of March 4th. We're also having a gathering with live music, coffee and good friends of coffee, get all the details at the Blanchard's Coffee Community Site.
We're looking forward to seeing you at all of these neat places and events. Come out, say hi and find out why we're the coolest coffee company in Richmond!
Thursday, January 20, 2011
Daily Coffee Tip::Mr. Coffee
I could write an entire series of coffee tips on the best coffee brewing method to give you a great, flavorful cup, but the truth is, most of us already have a coffee brewer of some type. More than likely the coffee brewer that is at your house cost you at least $30-40, some of you a whole lot more. Unless you're totally obsessed with coffee extraction and the gadgetry that produces it, you're probably not eager to upgrade (or downgrade) your equipment until there is a true need, i.e. breakage. With that in mind, I think it is more relevant to help you get the best cup of coffee out of the equipment you already have.
Today, lets talk about the Mr. Coffee. Now Mr. Coffee is obviously a brand of coffee maker but it is an easy way to describe the style; you've all seen it--plastic body, flip top lid, basket in the front, water hole in the back, glass pot and burner. Most folks either own one of these brewers or they did at one time whether made by Mr. Coffee or one of the other myriad coffee maker brands. This brewer does a fine job of brewing coffee--sure there are better methods out there but for a $30 piece of equipment that will last for years under steady use, it really can't be beat.
The problem with this brewer arises after the coffee is brewed; the burner. Just say the name: burner; that is exactly what it does--it burns coffee. I hate the idea of coffee sitting in a glass pot on a burner. Coffee is delicate, even after it is brewed, and it needs to be babied a bit to keep it fresh and delicious. When I brew coffee in the glass pot brewer I try to brew in small batches. First of all, those little brewers perform better at about a half a pot or less; they don't really have the capacity to consistently brew twelve cups of coffee as the manual would have you believe. I would much rather brew a second small pot of coffee than have half a pot sit on the eye, burning and getting stale waiting to ruin my cup. If brewing several smaller batches doesn't suit your routine, however, another great solution for keeping your coffee fresh, hot and delicious is probably sitting in your ice-cold car right now. Just about every coffee drinker in the country has at least one or two thermal travel mugs these days; I have a whole cabinet devoted to them. If you have the double-walled stainless steel type you're in great shape because this type of thermal container is designed to keep coffee hot for hours without subjecting it to any heat source. Pour your cup of coffee and then transfer the rest of the pot to your travel mug and close the lid; when you're ready to refill your cup your coffee will taste fresh and delicious, not burnt and stale.
Today, lets talk about the Mr. Coffee. Now Mr. Coffee is obviously a brand of coffee maker but it is an easy way to describe the style; you've all seen it--plastic body, flip top lid, basket in the front, water hole in the back, glass pot and burner. Most folks either own one of these brewers or they did at one time whether made by Mr. Coffee or one of the other myriad coffee maker brands. This brewer does a fine job of brewing coffee--sure there are better methods out there but for a $30 piece of equipment that will last for years under steady use, it really can't be beat.
The problem with this brewer arises after the coffee is brewed; the burner. Just say the name: burner; that is exactly what it does--it burns coffee. I hate the idea of coffee sitting in a glass pot on a burner. Coffee is delicate, even after it is brewed, and it needs to be babied a bit to keep it fresh and delicious. When I brew coffee in the glass pot brewer I try to brew in small batches. First of all, those little brewers perform better at about a half a pot or less; they don't really have the capacity to consistently brew twelve cups of coffee as the manual would have you believe. I would much rather brew a second small pot of coffee than have half a pot sit on the eye, burning and getting stale waiting to ruin my cup. If brewing several smaller batches doesn't suit your routine, however, another great solution for keeping your coffee fresh, hot and delicious is probably sitting in your ice-cold car right now. Just about every coffee drinker in the country has at least one or two thermal travel mugs these days; I have a whole cabinet devoted to them. If you have the double-walled stainless steel type you're in great shape because this type of thermal container is designed to keep coffee hot for hours without subjecting it to any heat source. Pour your cup of coffee and then transfer the rest of the pot to your travel mug and close the lid; when you're ready to refill your cup your coffee will taste fresh and delicious, not burnt and stale.
Wednesday, January 19, 2011
Daily Coffee Tip::Dark or Light?
It seems there is a fair amount of misconception out there in the coffee drinking world about the differences between dark and light roasted coffees so lets explore the myths and the facts.
First of all, what is the difference between light and dark roast? Of course, a lot depends on the type of bean but in general, a dark roast is roasted longer than a light roast.
Now, what does that mean for our cup of coffee?
Most people associate a dark roasted coffee to a strong cup of coffee and it is assumed that the strong cup of coffee will wake you up and get you going because it is obviously chock full of caffeine. This is myth number one. The longer a coffee bean spends in the roaster, the more natural caffeine burns off and the less is left in your cup. I like to compare dark coffee to dark beer like Guinness; it has a huge flavor and a relatively weak punch. On the other side of that coin, however, is the notion that mentally, a big, dark and flavorful cup of coffee is such a burst that it still tends to wake you up by shear force.
Another misconception is that dark roasted coffee is higher in acid. Though this is a sweeping generalization and depends heavily on the natural acid content of each coffee bean, it is most often the case that darker roasted coffee has less acidity than lighter roasted coffee for the same reason as above; a longer roast burns away more acid. Still, people often notice that dark roasted coffee is hard on their stomach; this is likely due the type of bean or higher levels of carbon, not acidity due to roasting process.
Lighter roasted coffee often highlights more of the natural flavor nuances of the specific coffee bean which come from the oils, acids and fibers inside. Each variety of coffee bean can be best highlighted with different roast levels but in general, the darker the roast-the less nuance and the more "smokiness". Choosing coffee strictly by dark or light roast leaves out a lot of important characteristics that might lead to a more enjoyable cup. Ask your barista or your roaster to help guide you to a coffee that fits all of your coffee needs--for my cup, I like a medium roast, full bodied, medium acidity coffee with fruit forward flavors and a cocoa mouth-feel; this usually ends up being a central or eastern African bean such as the Blanchard's Ethiopian Harrar.
First of all, what is the difference between light and dark roast? Of course, a lot depends on the type of bean but in general, a dark roast is roasted longer than a light roast.
Now, what does that mean for our cup of coffee?
Most people associate a dark roasted coffee to a strong cup of coffee and it is assumed that the strong cup of coffee will wake you up and get you going because it is obviously chock full of caffeine. This is myth number one. The longer a coffee bean spends in the roaster, the more natural caffeine burns off and the less is left in your cup. I like to compare dark coffee to dark beer like Guinness; it has a huge flavor and a relatively weak punch. On the other side of that coin, however, is the notion that mentally, a big, dark and flavorful cup of coffee is such a burst that it still tends to wake you up by shear force.
Another misconception is that dark roasted coffee is higher in acid. Though this is a sweeping generalization and depends heavily on the natural acid content of each coffee bean, it is most often the case that darker roasted coffee has less acidity than lighter roasted coffee for the same reason as above; a longer roast burns away more acid. Still, people often notice that dark roasted coffee is hard on their stomach; this is likely due the type of bean or higher levels of carbon, not acidity due to roasting process.
Lighter roasted coffee often highlights more of the natural flavor nuances of the specific coffee bean which come from the oils, acids and fibers inside. Each variety of coffee bean can be best highlighted with different roast levels but in general, the darker the roast-the less nuance and the more "smokiness". Choosing coffee strictly by dark or light roast leaves out a lot of important characteristics that might lead to a more enjoyable cup. Ask your barista or your roaster to help guide you to a coffee that fits all of your coffee needs--for my cup, I like a medium roast, full bodied, medium acidity coffee with fruit forward flavors and a cocoa mouth-feel; this usually ends up being a central or eastern African bean such as the Blanchard's Ethiopian Harrar.
Thursday, October 21, 2010
Caramelized OpiNIONS Checks Out RVA Coffee Scene
Sorry I've been MIA with some travel and other items on my plate but that doesn't mean stuff isn't going on. Check out this great post from Carmelized Opinion that ran last week on the local coffee scene. I'm going to quote the part about us but you need to go over and read the article and the comments.
Of course, this whole personal coffee epiphany has occurred before a backdrop of a larger scene. In the past couple years, Blanchards has risen to prevalence and become Richmond’s home team brew, rivaling if not surpassing Rostov’s. Whatever restaurant your in, if you see a sign that they brew with Blanchard’s, you can bet a cup will be worthwhile. No wonder their name seems to go hand in hand with enthusiasm and local pride. And, no wonder I was so easily swayed to drink high-test coffee again with all that Blanchards around town.
Subscribe to:
Posts (Atom)