Chazzano Kickstarter Project

Chazzano Coffee was born in Cranford, New Jersey in 2002.  My love for coffee, however, was born well before. There was something about coffee that captured my senses…and my imagination. Yet, most of the coffee I could find left me…without the proper melody. So, while my kids played in the yard and my wife rolled her eyes, I began my journey to create the perfect cup of coffee.

Soon, I began to fill my neighborhood with the sweet aroma of fresh, home-roasted coffee. I was happy…and so were the neighbors. Our friends and neighbors enjoyed my coffee as we gathered, talked and played games. They came in as acquaintances, neighbors, even strangers…but they always left as friends. 

In 2007, we moved to Michigan. In October 2009, Chazzano Coffee Roasters and Cafe opened in Ferndale. Michigan. From the beginning, we knew that Chazzano was about more than just great coffee.  Chazzano has become a meeting place...not just a place to meet your friends, but a place to meet new friends.  The beauty of an incredible cup of coffee is shared by people from all walks of life and, through the coffee, connections are made. 

What makes our coffee so spectacular is the freshness.  Two and a half weeks after the date it is roasted, we donate our coffee to homeless shelters and community organizations.  Our coffee grounds go to local community gardens that help the residents of Detroit.

Over the last two and a half years, Chazzano has grown rapidly.  In addition to our retail customers, we have gone from just 3 wholesale accounts in 2009 to over 110 today.  Restaurants, specialty stores and offices are now serving our coffee. Their customers and clients appreciate that the coffee that they drink is as special as the food that they have enjoyed.  We ship our coffee to customers all over the United States.

With your help, Chazzano can continue to grow.  We plan to use this money to buy green, unroasted coffee beans from around the world. We buy our coffee in 132-150 pound bags from farms in countries like Ethiopia, Mexico, Nicaragua and Sumatra.  All of our beans are fair trade and organic.  Often, our beans come from small farms that, through our purchases, are able to keep their businesses growing.  One of the lots we bought last year was from a cooperative run solely by women-Nicaragua Las Nubes.  Being able to help small farmers is one of the great joys of being a specialty coffee roaster.  

Thank you,
Frank

Chazzano Coffee Kickstarter Project

To Blend, or Not to Blend, That is the Question

If Chazzano Coffee roasts over 30 different single origin coffees every day, why create blends? 

We're running out of coffee, let's try to look like geniuses: The main reason for creating blends is that we are always selling out of our most popular coffees while we wait for the next 2000lb. shipment of beans. We then scramble to find a suitable blend that is well balanced and similar to the missing single origin coffee. There are many wonderful examples of blends developed under duress: Tres Arias Blend, Domani Blend, Frank's Blend #2, Frank's Blend #3, Frank's Blend #4, (we don't talk about Frank's Blend #1...), Lecca Lecca Limone, Lisa Lisa, Mighty Mint Blend.

Crazy Curiosity: The biggest reason is we are insatiably curious. We love coming up with new blends that have a completely different flavor profile. Our newest blend, the Domani Blend, was invented because we had a few minutes in between busy times to treat the cafe like a Coffee Lab. Some wonderful examples of keeping ourselves out of trouble: Jen's Blend, Winter Blend, Klaire Bear's Tropical Summer Blend, Rob's Espresso Blend, Theresa's Blend, Rachel's Wedding Blend, The Lunch Cafe Blend, the original Chazzano Espresso Blend.

My Wife has a Bad Husband: Another reason for creating a new blend is that my wife and I (and our children) used to live in Farmington Hills.  I spent all day at the cafe drinking coffee and would always forget to bring home fresh roasted coffee. Therefore, my wife would suffer with 3-4 week old coffee. In order to make it a bit palatable, she would blend different coffees and thankfully, remember what she blended. In this way, Creamy Dreamy and P-Jam were created.

Happy Accidents: Finally, the last reason for creating a new blend is what I call, the happy accident. With the happy accident, I forget that there are beans already ready in the hopper and then I drop in another unrelated bean. I cuss loudly only to myself, send out a primal scream to the universe, and then I dump the beans and hope that I'm more genius than dope. 

Daddy, are they serious?

I'm just going to say it. Coffee should not be sold 3 weeks after the roast date. The complex aromatics just do not exist anymore after 3 weeks. We donate our 3 week old coffee to homeless shelters and low income housing. How old is the coffee that you drink? When you peruse the coffee aisle in the supermarket, does it have a date roasted? It probably has a date by which you should consume it. The good news is that 5 year old coffee will not poison you. The bad news is that with all of the fresh ingredients and food available to us now, why would you want to drink bitter and stale coffee? When I walk through the coffee aisle, anywhere, my son asks, "Daddy, are they serious?" He's looking at the date on the coffee bag that is often 6 months to a year from the moment we are reading the label.  And there's no way to know how long it took to get the coffee from the roaster to the store.

There is no way, yet, to stop the quick death of the coffee fragrance/aroma. Vacuum packed and nitrogen flushing are  really cool to hear, but they just don't keep the coffee fresh enough.

Recently, we swapped out brand new coffee at a few Plum Markets because they were over 3 weeks old. That evening, we had a large catering job and I was hoping that I was wrong and just crazy. I tasted 3.5 week old Nicaragua Jinotega and the same cofffee that was just 2 days old. The contest wasn't even close. The 3.5 week old Nicaragua had no taste. Sometimes, I wish that the coffee that some restaurants serve would come close to the old Nicaragua, but alas, I cannot sell old coffee. The old coffee that I took off the shelves was ground and donated to various shelters around the Metro Detroit Area.

Chazzano Coffee is sold at Plum Markets in Bloomfield, West Bloomfield, and Ann Arbor, at Whole Foods Market Troy, Western Market in Ferndale, and One Stop Kosher in Southfield. Buy it often, and buy it fresh.

Earth Day, Everyday, at Chazzano Coffee

On the first Earth Day, on April 22, 1970, over 20 million people observed the day. Earth Day is meant to bring awareness of the great blessings of our planet and the importance of taking care of our world. As with other non-religious holidays, Earth Day should be remembered every day. If you want to maintain a happy marriage, you need to celebrate February 14th every day of the year. In addition, every day we should remember the sacrifices that our men and women of the armed forces have given for their country to ensure our freedom and liberty. So, Earth Day must be observed every day, and not just on April 22.

Unless you're a zealot, it's impossible to do every good deed every day. Therefore, just be simple in your good acts. At Chazzano Coffee Roasters, our emphasis is on recycling:

1. When you return your used Chazzano coffee bags, we'll refill your bag and discount the coffee 10%. You save money, we save money, and there is one less coffee bag that needs to be recycled.

2. Spent coffee grounds are collected and given to various Detroit community gardens for compost. 

3. SOCCRA recycling- Every Thursday, SOCCRA picks up our recyclable paper, plastic, and metal from Chazzano Coffee Roasters. We are blessed to have SOCCRA in our community.

4. We recycle the jute bags that carry our green coffee beans. The jute bags are used for community gardens or curtains at some of your favorite cafes. Some of you are making shopping bags out of the colorful jute sacks.

Frank, do you ever roast to an Italian Roast?

Last week, during a meeting at Chazzano Coffee Roasters, someone asked me, "Frank, do you ever roast to an Italian Roast?" Funny that they asked at that time, because I had forgotten that I was roasting coffee, the Nicaragua Jinotega specifically! I cooled down the beans at 473 degrees Fahrenheit, a true Italian Roast. There are some roasters that roast all of their coffees to a light, City or Cinnamon roast. The City Roast brings out everything that the bean offers, the good, the bad, and the ugly. There are other roasters who roast everything very dark to a French or Italian Roast because they either want to bring out the rich pungency of dark roasts or murder any of the taints that come from specialty or cheap commercial coffee. I tend to roast somewhere in between the two. For Kenya, a light roast brings out the apricot and apple notes. For Sumatra Mandheling, a dark Vienna/ French Roast brings out the earthy and chocolaty notes, while a medium Full City roasts brings out the floral, jasmine and lavender notes. I love roasting most of our coffees to a Full City roast where the fruit and chocolate join to produce a full bodied balanced flavor profile.

However, I never roast coffee to an Italian Roast on purpose. Let's review roast profiles. A City Roast is a light roast. Full City is a medium roast. Vienna is a dark roast without any oil (the flavor oils) on top of the beans. A French Roast is darker than Vienna and you'll see a lot of the flavor oils on the bean. Finally, an Italian Roast is roasted so dark that the oils have evaporated. So, how did the Italian Roast of the Nicaragua Jinotega Las Camelia taste? It depends. As a French Press, I wouldn't dare try it- it'll taste carbony, burnt, and the black licorice will kill you with its boldness. On the other hand, as a straight espresso shot or a macchiato- this roast should be on your bucket list. The black licorice melts into a caramelly sweetness- this will put hair on your chest- whether it's desirable or not. As a macchiato (stained with a dollop of cream) the licorice and caramel will just remind you of your favorite dessert. So the answer to "Do you ever roast to an Italian Roast?" is: "Why, yes I do, but only accidentally..."

Plum Market and Whole Foods Troy

Did you know that we give away our unsold coffee to homeless shelters 2.5 weeks after roasting? Truly, it is still great coffee compared to the outrageously old coffee on the shelves in many big box stores. However, the aroma begins to disappear after 3-4 weeks after roasting and life can be too short. You deserve fresh roasted coffee. That is why I was always hesitant to sell Chazzano Coffee in any market. Our first entrance in the specialty food market was Whole Foods Market in Troy. I haven't lost any sleep because it has sold quite well!  Now, our coffee is available on the shelves of Plum Market in West Bloomfield and Bloomfield Hills. Chazzano Coffee will be available in the Ann Arbor Plum Market very soon. If you shop in those specialty food markets, pick up a bag of fresh roasted Chazzano Coffee.

At Whole Foods Market in Troy, the following fresh roasted Chazzano Coffees are sold in 12oz. bags:

1. Ethiopia Harrar

2. Sumatra Mandheling FTO

3. Papua New Guinea FTO

4. Mexico Chiapas FTO

In Plum Market, in addition to the four listed above, the following Chazzano coffee is available in 8oz. bags:

5. Nicaragua Jinotega Las Camelia

6. Decaf Peru FTO SWP

7. Decaf Honduras FTO SWP

8. Peru FTO

All of Chazzano Coffee is Kosher and Kosher for Passover. If you or your family shops for Passover, pick up a bag after you stroll the Kosher for Passover aisle.

Almond Milk is Kosher for Passover- But I'm not impressed

Passover, the Jewish holiday that commemorates and celebrates our Exodus from Egypt, is arriving during the first week of April 2012. On Friday, April 6, Jews around the world will celebrate with the first Seder- a celebratory meal where we sing with joy and recount the story of when we escaped Egyptian slavery and became a free people. Although this is a joyous time, it complicates the coffee business. There are some foods that are not Kosher for the week of Passover, but are Kosher throughout the year. Soy beans and rice are not Kosher for Passover. For people who cannot properly digest dairy or have ethical problems with consuming dairy, what are the choices for non-dairy cappuccino/latte/macchiato drinkers during Passover? So, we are experimenting with the one and only solution- Almond Milk. Almond Milk is Kosher and Kosher for Passover, but how does it hold up? We completed several tests. 

Although it is true that if you put cream or sugar in Chazzano Coffee, G-d cries and an angel loses its wings, I know that some of our customers appreciate a bit of milk in their coffee. We tried the almond milk with fresh brewed French pressed Peru FTO. We were not impressed. It imparted a metallic taste- almondy but not a pleasant addition to the coffee.

We then steamed the milk for a latte or cappuccino with Ethiopia Sidamo. Again, it tasted sharp and the almond milk really doesn't froth well. The consistency is airy and bubbly and the mouthfeel is like washing your mouth out with soap. Throughout the next few weeks, we'll try different brands of almond milk to find out if there are suitable alternatives to soy and rice milk. 

All of Chazzano Coffee is Kosher and Kosher for Passover. We are certified by the Council of Orthodox Rabbis of Greater Metro Detroit. We are open during Chol HaMoed Passover, Monday, April 9- Thursday April 12. We are the only Kosher establishment open during Chol HaMoed in the Metro Detroit area, and probably in all of Michigan.