Savaya blogRead all the latest news and informative articles relating to the coffee industry and our company.
Here is a coffee tip for everyone! It is best to store coffee in a glass or ceramic airtight container. The kind with the rubber seal is ideal. Store it in a cool dry place, but not near the oven or anywhere that gets direct sun, as those places will get too hot.
To store whole bean: ideally it is best to keep coffee in whole bean form as long as possible. Grind a small amount before brewing. When coffee is in whole bean form it prevents oxygen from getting into the cells inside each individual coffee bean. The airtight container is another layer of protection from oxygen, further preventing oxidative breakdown of the coffee. In whole bean form the coffee stored in this way can remain fresh for up to six weeks.
To store ground coffee: Ground coffee also needs to be stored in an airtight glass container away from light and heat. Ideally one would buy ground coffee in smaller amounts to make sure it is as fresh as possible. If not stored properly, after four days, the flavor will degrade dramatically.
Note, part of the importance of storing ground coffee in an airtight container is because it readily absorbs moisture and odors. This is one of the issues with storing ground coffee in the refrigerator or freezer. Moisture in the form of frost can build up inside the container, but if the ground coffee is stored in a truly airtight container—the kind with a rubber seal and clasp—and put in a place in the refrigerator that is away from the bulb and other foods, then that should keep the ground coffee fresher for about one week longer.
One of the first customers to our store at Synergy Plaza was Del Sutton. He was a busboy back in the ‘70s at this very location, back when it was the Old Palomino. This is when the movie industry was a big business in Tucson, and this 7-star restaurant welcomed the likes of John Wayne, Sammy Davis Jr., Dean Martin, Michael Landon, and even kingpin drug lords back in the day! He grew up near this spot, on a ranch at Camp Lowell and Swan. We love to hear his stories about our changing city, and to see history paired with the future as our storied company shapes this building’s next chapter.
When we sat down with him the other day, he gave us a snapshot of what this part of town looked like back then.
All up through Catalina Foothills, this was horse country! Tucson still was a small-sized city, but this was a wealthy area. Mansions, polo fields, hundreds of horses, and small ranches dotted the area. It was an interesting time to grow up.
At the corner of Camp Lowell and Swan, near where Del was raised, was a mansion where the Bashas grocery store is currently. There was a lake near there where Del would fish, filled with tilapia, catfish, and blue gill. Swan was just a two-lane bumpy street, and River road was just a dirt one! The riverbed north of here was lined with old cars, and when it would flood, Del and his friends would jump in inner tubes and tube down the river. He realizes now this wasn’t the best idea he ever had!
Del’s mom was in real estate in the early 60s, and foresaw what this area would be eventually. They both have seen many
companies, businesses, and homes come and go. While it is bittersweet to have seen all the change that has occurred, he is glad that people like Savaya are
a part of the next generation of this piece of the Old Pueblo.
It was Savaya’s authenticity that drew Del in. His first brush with Savaya was like so many peoples’; an articulate, descriptive, and happy barista talking about the coffee we love!
The other thing that pulled him in, was the tile on the wall! It’s a Mexican-style pattern that many homes in this area used between the ‘40s and ‘60s. Seeing this history maintained, and the joy exuded at Savaya, Del knew he was going to be a huge fan and supporter of this space!
And he has been – if you see him in one of our stores, be sure to say hello. He’ll brighten your day.
One very important step in the preparation of coffee—aside from the growing, picking, processing, and roasting– is the brewing of the coffee. Brewing coffee takes precision, practice, and patience. Precision in the amount, temperature, and quality of the water. The amount of coffee being brewed and ground needs to be weighed and measured as well. However, there is more flexibility with the amount of grounds and size of the grinds one prefers to use. Experiment with the ratios of coffee and water until the desired mixture is obtained. Finally, patience is needed when creating a great brew. Rushing will lead to under-extracted coffee that will taste more acidic and unbalanced. Having a timer or stopwatch nearby is handy for maintaining consistent brew times. Here, there is once again flexibility to play around with longer or shorter brewing and see the changes in flavor.
Provided here, as well as the coming posts, is a brief list of some coffee brewing methods and suggested guidelines of time and temperature according to each method. As always, experiment and find your own perfect cup!
The French Press produces a very rich, full-bodied and great tasting cup of coffee with the oil and subtlety intact. The grind size of the coffee for French Press is up for experimentation. The finer the grind, the more flavor is released into the brew, but there will be more sediment in the cup. The more course the grind size is, the less oils will be extracted, yet still producing a great, clean cup of coffee.
The French Press is a coffee pot made of glass that includes a fine mesh filter on the handle. The handle is pushed down to compact the grounds at the bottom of the pot. This stops the brewing process and filters out the grounds from the liquid above.
We recommend using a more coarse grind when brewing in the french press. Standard grinders have a setting for this size. Thirty grams of coarse ground coffee for a sixteen ounce cup (half a french press pot) is a successful ratio. The recommended water temperature is between 195 degrees Fahrenheit to 205 degrees Fahrenheit. It may be a good idea to choose a temperature in this range and stick with it for consistency’s sake. Thirty grams of coffee is equal to just under four and a half ‘leveled’ tablespoons of ground coffee.
Heat the French Press pot in warm water before use. Thirty grams of FRESH ground coffee. The secret to a great french press is the fresh ground coffee. It is okay to brew coffee that has been ground days or weeks before, but when the coffee is freshly ground there is more subtlety and character in the cup.
Once the coffee is ground, many of the compounds leach out or degrade, so fresh ground coffee is highly recommended. In fact, if one finds the french press not enjoyable, it is most likely caused by the coffee not being freshly ground.
Next, make sure the water is within the recommended temperature range. The easiest way to tell the temperature of water is to use a thermometer or an electric heating kettle. (Please do not use your hands or fingers to test the temp of water, the skin will get scalded) Pour the water slowly onto the grounds, about half of the amount of water over the coffee at first, then stop and wait about thirty seconds to let the coffee ‘bloom’– it’s very visible. Pour the remaining amount of water over the coffee slowly– even slower than that. Place the top of the pot on, but do not push the filter down yet. Let the coffee brew for four or five minutes. Once the time is up, push the filter down as far as it will go to the bottom of the pot.
Finally, pour the coffee and enjoy!
Do you make your coffee with a French Press? Share your tips and tricks in the comment section below!
Don’t have a French press yet? Click here to order a French press from us to get started.
Author credit: Melissa White
Ever wonder how coffee cherries become the delicious cup of coffee you drink every morning? There’s a lot of science and ingenuity that goes into it. Between the time a coffee cherry is picked and makes it to your cup, it undergoes one of four main processing types.
These processing techniques – fully washed, natural, honey, and wet hulled – have an impact on the taste and quality of the final product. While no two coffee harvests are the same, there are some general characteristics of each process that can help you predict what to expect out of your coffee of choice. Here’s a quick run-down:
Washed Process – all the pulp and mucilage around the bean is removed before drying, allowing for a brighter and more complex cup. Coffee that is washed processed is often more nuanced, allows for more subtle flavors, and is more citrusy and tangy than a natural processed bean. And, as a result, has a lighter body (how it feels in your mouth) to it.
Natural Process – the opposite of washed processed; coffee beans are dried with the bean in the cherry. The coffee that results maintains a similar flavor to the cherry and the region of origin. It has more of a body than washed processed coffee, more of a red fruit and rounder taste, and also more acidity.
Honey Process – Some of the mucilage is kept on the bean, creating a unique tasting profile from a washed process (all pulp and mucilage off the bean while drying) and natural process (all pulp and mucilage on the bean while drying). The resulting coffee can often be the best of both worlds, with characteristic of natural processed, and the delicacy and complexity of washed processes.
Wet Hulled – in this processing method, mucilage is removed first, and parchment is left on the bean until a later time. A blue hue to the bean results. The result is a reduction in acidity, and an increase in the body, or mouthfeel, of the coffee. This is a process done mostly with Indonesian coffees.
In 2015, Tucson was put on the map as the first city in the United States to be named a UNESCO World City of Gastronomy. In doing so, the rest of the world came to find out something that we Tucsonans have known for a long time:
In its charmingly subtle way, Tucson is a little-big city bursting at the seams with creativity, culture, and cuisine that rivals any community, anywhere.
The site of the oldest continuously farmed area in North America, Tucson is a living laboratory for constantly pairing the old with the new; rooted tradition with radical innovation.
It’s no surprise then, that Savaya Coffee Market calls the Old Pueblo home. Savaya’s story was made for Tucson and Tucson’s story for Savaya.
Come into any Savaya location, and you’ll start to hear a few things that tell that story.
It’s a bold promise – you’ve never had coffee quite like Savaya’s. It is also a mantra that defines the heart and soul of a company launched from close to 500 years of family history, and locally owned and operated in Tucson.
As a young boy in Istanbul, Savaya owner Burc Maruflu grew up learning coffee from his grandmother, Neriman, an expert connoisseur of the craft. Ataturk, called the “father of the modern Turkish republic,” visited her town multiple times, and came away impressed each time with her skill in preparing coffee. He told everybody that she brewed the best coffee he had ever had. She was then called “the girl who brewed Ataturk’s favorite coffee,” and her tombstone carries that epitaph to this day.
Coffee runs strong through this family. His many-times-great-grandfather traded coffee and mastered the art of roasting in the mid-1500s, becoming the sole supplier to Sultan Solomon the Magnificent. When Burc moved to Tucson for his wife’s work in the medical profession, he brought this training and experience with him.
And yet, every morning when the doors of Savaya open, Savayans on both sides of the bar experience coffee as if it were for the first time. A variety of beans from 40+ different origins grown from around the world cycle through the stores season to season, innovative brewing methods and processes are constantly being tried out and perfected. Hang out around the roastery, and you’ll see people who have been tasting coffee for decades amazed by a taste they’ve never tasted before.
From the beginning, Savaya has been connected to some of the best minds in coffee, from research and development to farming and roasting. A love for a rich history is paired with this deep desire to constantly be innovating.
Between the farm and the cup, coffee undergoes a metamorphosis, through many different hands. Savaya has been committed to a direct-sourcing process with the farms and farmers, spending in-person visits and time with the farms they source their beans from. Extended visits and in-country cupping and tasting ensure that the exact kind of coffee desired is the kind that arrives at Savaya’s warehouse in Tucson. Once it’s in the city, each bean from each different country goes through a precise roasting technique developed by Savaya, where specific times and heats are applied to each particular bean origin to pull out the best taste and flavor possible. A cup of coffee from Sumatra will have been roasted differently than one from Colombia.
And that’s just the beans. Once in the store, Savaya has created an environment where each barista is unleashed to be creative and have fun with coffee in their own way, but with a precision that delivers a quality cup of coffee in each of the preparation methods Savaya serves. Millions of dollars and years of research in the industry have produced incredible coffee brewing technologies the last few years, and Savaya baristas are trained to understand and use them in the stores. Before they set foot on shift, they’re prepared to help each individual customer figure out their own coffee palette and what suits them the best.
From farm to roastery to you, each step of the way is undertaken with the pursuit of precision.
Check out our current collection of single-origin coffee!
Ask any of the Savaya team, and they’ll tell you there is no better feeling than getting to hear about or read the comments of people who have come to a Savaya store and left feeling different.
“I made a new friend today” is not an uncommon response. Each of the stores has been designed to create a communal experience around the art of coffee, and the baristas are a combination of sommelier and bartender. An artisan, yes, but maybe, more importantly, a friendly face interested in hearing about the life, dreams, and routines of each person who passes through.
For coffee lovers, the 5 coffee shops around the greater Tucson area are the playgrounds for expressing the innovation and precision of Savaya. They’re the community places where new possibilities are hatched, coffee practices are tried out, and where people share life and ideas, as they always have for centuries around the world.
The hope? That the art and science of coffee spread beyond just a certain demographic, or a certain area of town, into the mainstream.
In Tucson, Savaya has found not only a home but a partner with similar values: family, community, a place where the old and new are constantly meeting; where a desire to do something special now and in the future is informed by the rich history and tradition of what has come before.
Come on In!
7:00 AM – 7:00 PM
7:00 AM – 7:00 PM
4626 E Fort Lowell, Suite A
Tucson, AZ 85712