CO2 decaffeination is another process that is 100% natural and requires no chemicals.
Coffee is mixed with pure water.

• When the coffee absorbs the water the grains expand, their pores get opened and the caffeine molecules become mobile.
• At this point carbon dioxide is added ( A 100% Natural Element) at a 100 atmospheres pressure to the pure water. Basically the water and the carbon dioxide are mixed to create the sparkling water.
• The carbon dioxide acts like a magnet and attracts all the caffeine molecules that became movable.
• When the caffeine is captured by the carbon dioxide, this is removed.
• The carbon dioxide is very selective and it doesn't touch the carbohydrates and proteins of the coffee beans. The carbohydrates and the proteins are the ones that give the coffee the flavor and smell after it is made.
• When the carbon dioxide has finished removing the caffeine, the coffee seeds are dried naturally
• Carbon dioxide is then recycled and caffeine is sold for other commercial uses.

Benefits of this method:

• Extracts caffeine, effectively.
• Is a direct contact method but does not use chemicals.
• Doesn't chemically affect proteins or carbohydrates of the coffee beans.
• The byproducts are natural and a 100% recyclable.

Two things we've learned is that you have to listen to your clients, and that not everyone has the same palate. Ot can be hard to commit to a full pound of coffee only to find out that it's not exactly to your taste. A smaller size (was smaller_) would be better. Presenting our new 50g trial size. Fifty grams is just enough to make one pot of coffee with most 12-cup coffee makers. Most of our trial packs are an affordable $3 per pack. That way, you get to sample it without breaking the bank. Look for updated sizes in Our Coffees.

We're holding a contest to find a name for our breakfast blend coffee. The prize for this contest is a $50 gift certificate to spend toward coffee or merchandise from The Earl of Goat Coffee Co. To enter, you must Like the Earl of Goat Coffee Co. page on Facebook, and enter your suggested blend name in the Comment field under the contest entry post on our Facebook page. If you already Like our Facebook page, then Like  the post announcing the contest instead.

Here's are the rules of the contest.

1. One entry per contestant. In case of multiple entries, only the first entry will be considered.
2. If two contestants submit the same blend name, only the first entry will be considered.
3. All names submitted will be judged by the Earl of Goat Coffee Co., and three finalists will be selected. Judges will select the finalists based on the proposed blend name’s appropriateness for the type of coffee (see below for blend information). All entries that are judges inappropriate will be eliminated. The judges’ decision is final.
4. The three coffee blend names selected will then be opened for judging by you on the Earl of Goat Coffee Co. web site on December 15, 2014. The winner will be announced on December 20, 2014.
5. The contest is open to all Facebook users 16 years of age or above.
6. The contest is not open to family and relatives of the owners and staff of the Earl of Goat Coffee Co.

The coffee is a blend of Central American beans that is smooth, with good body, chocolate sweetness and a touch of nuttiness. Hopefully, this description will inspire you.

A recent article about the popularity of K-cups underscored some scary statistics about their impact on the environment. Only 5 percent of K-cups sold are recyclable, the rest are made from composite plastics. There are many ways to make coffee. The most environmentally responsible is a re-usable method that uses compostable filters, served in a cup or mug that can be washed and re-used thousands of times. The least responsible way is the K-cup. At the Earl of Goat Coffee Co., we try to keep everything as environmentally friendly as possible. While we understand the attraction of the single cup machine, we encourage you to pick up a refillable K-cup filter. You'll be doing your bit for the environment, plus you'll be able to fill your K-cup with much fresher coffee than is ever offered in pre-filled K-cups.

Often called "the tea of coffees", Yirgacheffe is grown in the Kaffa region of Ethiopia: the cradle of coffee. This is not your "classic" cup of coffee, but a complex roast that is spicy and fragrant, with notes of flowery citrus or tangerine, and with a chocolatey or nutty quality. Widely recognized as one of the world's most exquisite coffees, Yirgacheffe was the only coffee allowed in the Ethiopian emperor's palace.
Photo by Tim Wilson

Sad to say that the last of the Jamaican Blue Mountain is sold. Yup, and we're not likely to get more soon. The steep price increase means that we would have to charge an exorbitant amount of money for a pound of coffee, and that's not what we're about. Affordable, succulent coffee is what we go for. Maybe the price will drop next year.

Bad news for lovers of Jamaica's famous Blue Mountain coffee. Production for this year will be lower by 30 percent as coffee producers in Jamaica battle with a Berry Borer infestation. Also, the weakening of the Canadian dollar against the US dollar will have an impact. The Earl of Goat will still carry the coffee, but the price will change significantly. That being said, we still have about 15 lbs of the Blue Mountain green beans at the current price.

Crazy Goat Coffee Co. is partnering with Eight Ounce Coffee supplies to provide you with more brewing method tests. These will include the current industry standard for drip coffee, the Hario V60, as well as the Hario Woodneck drip pot which filters through a cloth. We'll also try two "immersion" methods; the Clever Coffee Dripper and the Bonavita immersion dripper. Both of these mix the steeping of the French press, with the filtering of a drip cone. Finally, we'll try the esoteric Hario Syphon which uses vacuum to first draw the hot water to the upper chamber to brew the coffee before filtering it back down to the lower chamber (pictured). We'll also select the best brewing apparatus and add them to our product line.

One of our clients got "addicted" to Jamaican Blue Mountain. Not such a bad thing, except that we have to agree with her that it's a tad pricey. So we're helping her search for a replacement by roasting 1/4 lb. batches in our small roaster for her. It's all part and parcel of helping our clients find their own favourite coffee. Let us know if you'd like some samples.