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Curbing the spread of Covid 19 (Coronavirus Disease)

To Our Online Consumer Customers:

Due to the recent outbreak of Covid 19 (Coronavirus Disease) until further notice we have suspended  the local customer pick up option on our website.  This was done in the abundance of caution to help safeguard our team as well as those of our customers.  To help ease the sting of being quarantined (chained at home as some are saying) we are offering a 20% discount on our web retail orders until this pandemic passes. Just enter the code HOME at checkout in the appropriate box and you will receive 20% off your entire cart. We do offer flat rate shipping rates based upon dollar size of order and free freight for orders over $100.  We encourage you to use this as an opportunity to stock up or try different coffees.   We love seeing so many of our local customers and hope conditions will soon allow us to resume this service.  Please call us 866.849.1682 or for any questions or assistance with your order.

We appreciate your understanding and hope the best for you and your family’s good health.

Dilworth Coffee.

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To All of our Customers, Friends and Family During These Troubling Times

RE:  Covid 19 /Coronavirus.

I am sure by now you have received a flood of these messages every day. I was not sure if adding one more to the mix would be welcomed. However, in the sense of transparency I wanted to share with you our thoughts.  First and foremost, we want everyone to be safe and healthy in this environment.  That includes all our team members and customers we work with daily.  With understanding and support, we will get through these unprecedented conditions.

This is a trying time for all, including all of us here at Dilworth Coffee.  We wanted to ensure you that we are taking all reasonable precautions to help us keep our team members and customers safe during this pandemic virus outbreak.  I wanted to outline the steps we are taking out of abundance of caution.

We are following the recommendations of the US Centers for Disease Control recommendations, to take extra safety precautions during these times.

Out of an abundance of caution we have suspended, until further notice, our Catalog Cupping courses, workshops and other training activities for the month.  Smaller things, such as forgoing handshakes and other common social gestures, while against our nature, we recognize as preferred during this disease.

We’re reminding sick team members to stay home and have asked teams to restrict travel and other meetings to only business-critical needs. We continue to share regular updates with our team members, so they know the latest information to keep themselves and you safe.

We are also working with our local RDU customers who pick up their orders to switch to shipping them instead.  This is to help our team members as well as our customers work with staffing needs.

For our licensed store locations as well as our Proudly Serving Dilworth Coffee locations, here in North Carolina and other areas have restricted to takeaway only.  Some of our other partners, have elected to temporarily close the location.  Please call before heading to any location.

We are roasting and shipping coffees at this time, and if conditions warrant a change in that, we will update you as we can.

Our goal is to ensure all our customers get their great coffees and other stuff in a timely, safe matter.

Our team is here to assist you with any questions, please call us 800.835.5943 or .


Our thoughts and prayers are with you all.

Jeff Vojta

Co-Founder and CEO
Dilworth Coffee

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Golden Turmeric Maple Latte

Quarterly Featured Drinks:  March 2020

Seasonal LTO Drink Recipe

Golden Turmeric Maple Latte



 IngredientSmall (12 oz.)Med (16 oz.)Large (20 oz.)
1Two Leaves Turmeric Powder1 flat TBSP1 rounded TBSP2 Flat TBSP
2Pure Made Torani Maple Syrup1 Pump2 Pumps3 Pumps
3Milk or Milk Alternative

Prepare your cup with the appropriate amount of Turmeric. (Pro-tip; add a small amount of hot water to the powder and stir it up to a “espresso like texture” for more homogenized beverage). Add Maple syrup, or substitute your favorite sweetener, for example Vanilla to the powder. Add milk or milk alternative.

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March Feature Drink Recipes

It’s far from Irish, but it is most certainly green. Ahead of St. Paddy’s Day (yes, March will be upon us before you know it), we’re arming you with everything you need to know about the greenest of green teas…matcha!

What was once regarded by Bon Appetit as “The Next Big Thing in Tea” is now cited as the fastest growing segment of the tea market. Matcha is a hit for many reasons – it’s packed with health benefits, has a delicious fresh-tea taste, and it looks darn gorgeous (Matcha Snail Latte, anyone?). It’s even attracted an investment by rapper Drake which really increased the cool factor.

What makes our Nice Matcha so special? Well, in addition to being pure, smooth, stone-ground deliciousness, here’s the basic equation Nice Matcha lives by:

Low in sugar + dairy free = More fun!

Why? Because with lower sugar content and no dairy, you can customize Nice Matcha to your heart’s delight. That means fun recipes featuring seasonal flavors and alternative milks.

So get your menus matcha’ed ahead of St. Paddy’s Day with recipes that will have your customers breaking down your doors to get themselves a pot of (green!) gold.

Dilworth Coffee
Quarterly Featured DRinks:  March 2020

Nice Matcha Latte 

 IngredientSmall (12 oz.)Med (16 oz.)Large (20 oz.)
1Two Leaves Nice Matcha Powder
1 heaping TBSP
2 flat TBSP
2 heaping TBSP
2Milk or Milk Alternative
Optional Choice of Torani Puremade Syrup any flavor
2 Pumps
3 Pumps
4 Pumps

*Prepare your cup with the appropriate amount of Nice Matcha powder. (Pro-tip; add a small amount of hot water to the powder and stir it up to a “espresso like texture” for more homogenized beverage. This is called a “Starter”). Steam your milk or milk alternative and pour over the starter, as you would with an espresso beverage. If you like your matcha with a hint of sweetness, add some Torani Puremade syrup. We love this tea with Vanilla or Maple.


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Brad’s favorite prep method

Featured pour over recipe March 2020

Uganda Gibuzaale

From the beautiful and remote slopes of Mt. Elgon in Eastern Uganda comes this gem of a coffee. Farmed and processed by indigenous groups who have lived on this mountain for millennia, this crop of Uganda Gibuzaale is truly unique.  We source this coffee through a valued importing partner, Crop to Cup Coffee, who’s business was built on helping the farmers of this region bring their coffees to the specialty market.  Year after year the quality of these beans have improved through better sorting of cherry, lot separation, and improvements in drying.  All initiatives led by Crop to Cup Coffee.  On a recent sourcing trip to Uganda our coffee buyer was able to connect with these producers and spend some time discussing how their coffee is brewed and enjoyed in the US.  The group was intrigued to learn about pour-over preparations and single origin espresso made with their coffee.  Moments like this are one major reason we love the work of connecting our customers with great coffees from around the world.

Uganda Gibuzaale has an incredibly silky body accentuated by flavors of ginger, caramel, and plum.  These flavors are not commonly found in one bean which makes this coffee extra special.  To best present Uganda Gibuzaale to your customers I recommend a single cup brewer such as a Kalita or Hario V60 cone.

**For those of you who are feeling a little adventurous, we recommend trying Uganda Gibuzaale as a single origin espresso.  Dose this coffee at 19g and pull a double ristretto shot of no more than 1.25oz total (37-40 grams brewed).  The flavors will become much more rich and a lingering plum tartness will define the after taste.**

Pour-Over Recipe:

Single cup brewer Kalita or Hario V60 (w/ corresponding filter)

Ratio – 1:16 (best to highlight the silky body)

Grind – Medium-Fine

Time – 3min (including a 30 sec bloom)

Tips:  Make sure to pour into the middle of the coffee bed.  Pouring on the edges can result in a weak brew due the water bypassing the bulk of the coffee bed.  Plan to end your pours by 2min to not exceed a 3min total brew time.

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Post Inventory Product Specials
As promised! We have completed the list of items on sale. Please send an email to to request the list or if you have any questions about items on our Post Inventory Product Specials. Limited quantity, no special orders.
A paper copy of the list is being shipped with orders.

Dilworth Coffee Training Events
Our February classes were a blast! We still have our February Catalog Cupping on the 19th from 2:30 – 4:00.If you would like to attend any of our upcoming classes you can find a complete listing of classes and times at our website-

Proudly Serving Dilworth Coffee (PSDC)
Enrolling in the PSDC program is voluntary and at no extra cost but does require a commitment of exclusivity. Learn more at
By enrolling in our PSDC program you automatically get 5%off of our monthly features, along with some great marketing material!
Retail customers you can also cash in on our monthly featured coffees as well!

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Post Inventory Clear Out
Next week we will be starting our Post Inventory Clear Out. Stay tuned for the product list next week!

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Proudly Serving Dilworth Coffee (PSDC)

Enrolling in the PSDC program is voluntary and at no extra cost but does require a commitment of exclusivity. Learn more at

***For Wholesale Customers***
It is now time for the February PSDC items,
When you order these coffee’s you will automatically get 5%off!
Retail customers you can also cash in on this months deals! Just visit our website to pick up these delicious coffees while on sale!

Dilworth Coffee Training Events

Our February classes are filling up fast, if you would like to attend, reserve your seat now. For a list of classes and times visit Beanology, Coffee Brewing Basics, and Catalog Cupping have a few seats left, our February Barista Skills – Foundations has sold out.

Post Inventory Clear Out
Next week we will be starting our Post Inventory Clear Out. Stay tuned for the product list next week!

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Barista at Home: Grinding Coffee

grinding coffee

The humble coffee grinder.

It’s the unsung hero of the coffee bar. Standing in the shadows of flashy espresso machines and towering batch brewers, grinding coffee without fanfare. If espresso equipment were a band, the coffee grinder would be the bass player.

Just like solid bass grooves underpin tasty melodies, grinding coffee properly can really help your espresso and brewed coffee sing. But what does it mean to grind coffee well? And how can the Barista at Home choose a grinder that’ll lay down a smooth bass-line for a pitch-perfect cup?

It’s all about flavor.

Properly ground coffee is the right size to brew delicious coffee.

Professional baristas know that controlling grind is an easy way to fine-tune their drip or espresso brewing. Readers of our Barista at Home: Brewing Essentials article will know why: the key to great coffee flavor is grinding coffee to the right size for the brewing method. Understanding that can help the Barista at Home brew delicious coffee in their own kitchen.

That knowledge also helps when choosing a grinder for your home coffee bar. A good grinder makes it easy to grind coffee to the right size. It should be consistent, always grinding coffee the way you expect at a given setting. It will also be easy to adjust, changing in a predictable fashion when necessary.

Grinding coffee particles to the correct size is important for flavor, but this song has a second verse.

Like your favorite ceramic coffee mug, a roasted coffee bean is brittle.

The process of grinding coffee involves shearing and shattering the brittle coffee bean structure into tiny bits. As anyone who’s ever dropped a ceramic coffee mug can attest, shattering usually produces an extremely wide range of pieces.

That wide range of pieces can be trouble for the barista.

Imagine you want to brew some coffee using a pour-over. Your favorite Dilworth Coffee brewing guide recommends a medium-fine grind. With that in mind, you measure out your coffee beans and grind them at the correct setting. Now, take a close look at the result:

Most grinders are happy to produce the medium-fine size grounds you wanted. Along with them, all grinders will also produce something you didn’t want: very large and very small particles that we call “boulders and dust”.

Too many boulders and dust means poor coffee flavor.

Coffee made from just those boulders might rock if given 6-8 minutes of contact time in a French Press. The dust might also be fine if brewed in an espresso machine. But since all of the grounds are instead destined for a 3-minute pour-over, the song may not be so sweet.

A little bit of variation is ok (in fact, the coffee I made with the grounds in the picture above was delicious). But brews made with too many boulders and dust will be an unbalanced mixture of sour (underextracted) and bitter (overextracted) coffee.

What does that mean for the Barista at Home? Whirley-blade grinders may be inexpensive, but they produce far too many boulders and dust for a great cup. For consistently tasty coffee, choose a grinder with high-quality grinding burrs like this one.

Good grinders are built to last.

You use your coffee equipment often; in many cases, before you’ve had your first cup of coffee. For that reason, it’s worth looking for a grinder that’s easily operated by sleepy brains and sturdy enough to survive the occasional bump.

Professional baristas also know that grinder burrs work best when sharp, and replace them occasionally. Burrs should last several years in the average home. When it comes time to replace those burrs (or your grinder has taken an unplanned trip to the kitchen floor) many manufacturers are happy to stand behind their products with parts and service support.

A good grinder is your coffee’s unsung hero.

Coffee grinders may not be the stars of the show, but by consistently grinding coffee properly they can help your brewed coffees hit the right note every time.

To talk about coffee grinders, or sweet bass grooves, call Dilworth Coffee at 866 849 1682 and ask for Brady.

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Barista at Home: The Espresso Machine

espresso machine

It’s the concentrated essence of coffee. A pure expression of the flavors locked in the bean. Coffee with its amplifiers turned up to eleven.

We call it espresso.

After one sip of a well-made espresso, one might wonder how such intensity of flavor is even possible. Baristas know that extracting the best flavors from good coffees takes finely ground coffee, the right amount of hot water, and very high brewing pressure.

The modern espresso machine which creates those conditions is the result of over 100 years’ worth of innovation and refinement. Knowing how these machines work helps professional baristas make better espresso. This same understanding can help the Barista at Home choose and use the right espresso machine in their own kitchens.

Brewing under pressure

One hallmark of a well-made espresso is the silky-smooth caramel-colored emulsion of coffee oils, sugars, and carbon dioxide gas called crema. To get it, and the full flavor of an espresso, it takes high brewing water pressure – about 9 bars worth.

Innovators had long used steam and other mechanical means to increase speed and brewing pressure. It wasn’t until after World War II, however, that a spring-and-lever-driven design was able to achieve pressures high enough to produce crema.

Levers and pistons have now mostly been replaced with electric-motor-driven pumps. Lever machines remain a unique option for mobile espresso bars and the adventurous barista at home.

Controlling the brew water

One key feature of a brewed espresso is its diminutive size. A double espresso typically has a volume of 2 ounces or less. Producing that volume consistently requires controlling the water flow through the ground coffee. In most espresso machines, this water flow is started and stopped by pairing the aforementioned electric pump with a solenoid-driven brew valve.

This combination of pump and valve can be operated in a few ways.

The simplest arrangement finds both wired to an on-off switch. This semi-automatic style puts control of the brew water directly at the barista’s fingertips. It’s simplicity usually means lower price. The barista does need to monitor the espresso carefully though: watching the stream of coffee while it brews into a shotglass or familiar ceramic cup, possibly guided by a small scale.

Other machines automate the process a bit more by stopping the shot for the barista. This volumetric system uses a small flowmeter to measure the amount of water dispensed, then stops the flow at the programmed volume. This type of system works reliably but is typically a bit more expensive than semi-automatic versions.

The boiling point

Brewing water isn’t the only thing under pressure in an espresso machine. Most are built around a steam boiler which contains both superheated water and pressurized steam. The steam is useful for steaming milk for various espresso beverages, which we’ll discuss in a future episode of Barista at Home.

To make great espresso, brewing water must be heated to about 200⁰F. One good way to do this heats brewing water by passing it through separate chambers inside the steam boiler called heat exchangers. This popular approach relies on careful design and barista skill to produce appropriately-hot water. It’s mechanically simple, inexpensive, and works well.

Another great approach heats brewing water directly using one or more dedicated coffee boilers. This multiple-boiler style of machine often uses a digital heater control to ensure that brewing water reaches the coffee at exactly the right temperature. This degree of control is appreciated by many baristas. Like many premium features, this control comes with a premium price tag.

A hot shower

Once brewing water is heated, it flows to one or more brew groups. This highly-specialized component serves several important functions.

Since the group is water’s last stop before reaching the ground coffee, the group can fine-tune brewing temperature. Clever Italian engineers have long counted on this, which is why many groups are heavy and made of brass.

Even extraction is essential for espresso quality. For that reason, espresso machine groups use internal channels and stainless steel screens to create a uniform shower of water.

Brew groups also feature pliable gaskets to keep pressurized brewing water contained, as well as grooves which securely hold while still allowing the barista to remove a closely-related component…

The portafilter

As the name suggests, the portafilter is a portable filter. It’s purpose is to hold the ground coffee during the extraction process.

The “filter” portion is a small stainless-steel basket, its bottom perforated by dozens of tiny holes. This basket is held in a sturdy chrome-plated brass housing. Many feature spouts on the bottom to direct streams of brewed espresso into waiting cups. All have a handle to enable the barista to easily remove it to dispose of spent grounds and reload with fresh.

Portafilter baskets come in a variety of sizes. 1 ounce single espressos might utilize a basket designed for as little as 7 grams of ground coffee, while “triple baskets” meant to produce larger volumes may accommodate well over 20 grams. Baskets do have an optimal fill level, so skilled baristas will select a basket which is appropriate for the amount of espresso they plan to make. Most professional baristas choose a “double basket” which is ideal for 16-20 grams of ground coffee and between 1 and 2 ounces of brewed espresso.

Better coffee through science

A well-made espresso: good coffee, finely ground, plus the right amount of hot water, brewed under pressure. 100 years of science has never tasted so good.

Want to learn even more about using science to make better coffee? Stay tuned for next month’s edition of Barista at Home. Can’t wait that long? Call Dilworth Coffee at (866)849-1682 and ask to talk with Brady about Brewology.