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Online Ordering Is Now Available!

Dilworth Online Ordering

Online ordering gives you a convenient way to access your business account from a smartphone, tablet, or computer giving you the freedom to order your favorite Dilworth Coffee supplies and manage your business from ANYWHERE!

How to Sign up

If you have not received an invitation email yet or want to get started right away head on over to DilworthCoffee.com or directly apply by clicking here

For Step By Step Instructions See The Video or Text Below 

1. Under the wholesale tab select Wholesale Ecommerce Login

dilworth coffee

 

2.  Select Create a login for your account

create login

 

Next provide your most recent invoice information

1. Customer number is your account number
2. Invoice number with numbers only! Exclude the -IN

 

(3. Most recent invoice total)

Insert above information into the form

For more detailed step by step see the video tutorial above.

 

 

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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 orders@dilworthcoffee.com .

 

Our thoughts and prayers are with you all.

Jeff Vojta

Co-Founder and CEO
Dilworth Coffee

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Barista at Home: Coffee Brewing Gear

coffee brewing gear

The gift-giving season is upon us. Need some ideas for your friendly neighborhood coffee geek?

Here’s a hint: home baristas love toys.

Make no mistake, professional baristas can MacGuyver rigs to brew great coffee out of some pretty random household items when needed. Having the right tools can make achieving good coffee easier, more consistent, and much more fun though.

In this second installment of our Barista at Home series, we’ll check out some of our favorite coffee brewing gear. We’ll also pinpoint which brewing essentials these tools use to help you make great coffee at home too.

Turn up the volume with Coffee-to-Water Ratio

A delicious cup of coffee has balance: excellent flavor and enjoyable strength. Strength in this case does not mean a “bold” or bitter flavor, it’s the intensity of the flavor. If coffee were music, strength would be the volume. Our goal is to turn that volume up to create an enjoyable experience without changing the sound, err… flavor quality.

This is pretty straightforward to do: the more ground coffee you use for a given amount of water, the stronger and more concentrated the resulting brew will be. Baristas refer to this recipe as the coffee-to-water ratio.

How strong? Dilworth Coffee recommends using 1 part coffee to 17 parts water (that’s 3.75oz coffee per half gallon, or about 55 grams per liter). With that ratio, and a proper extraction your finished brew should be a crowd-pleasing strength.

How can good coffee brewing gear help?

Most professional baristas count on a scale to weigh out the exact amount of coffee. They’ll also brew on a scale to make sure their water measurements are equally precise.

An accurate kitchen scale works (and is useful for other tasks). That said, I like the built-in timer feature on the Hario v60 Drip Scale. Those looking to splurge might upgrade to the Acai Pearl scale with its Bluetooth functionality.

Fine-tune with Temperature and Turbulence

Unless coldbrew is your thing, you need HOT water for proper brewing. How hot? We recommend 195-205 degree F water for best results. No precision digital thermometer handy? Just bring your water to a boil right before brewing.

While you could boil that water in your microwave, most pros’ coffee brewing gear includes a purpose-built kettle instead.

My go-to electric kettle is from Bonavita. It heats water quickly and features a long pouring spout to help control turbulence (more on that shortly). It’s digital sibling is a nice upgrade, giving you more precise control of the brewing water temperature.

Did I say turbulence? Buckle up, little coffee grounds! For a tasty extraction, we need to keep everything moving and interacting with the water. We describe that movement as turbulence.

The long “gooseneck” spouts on coffee pouring kettles enable the barista to pour with precision. Directing the water so it reaches all of the grounds makes turbulence more uniform.

Those spouts also limit water flow, which helps to control the magnitude of the turbulence. That’s important, since too bumpy of a ride can shake unpleasant flavors loose.

Have some fun with Brewing Devices

Scales and kettles may be useful tools, but brewing devices are where the fun really happens.

Most professional brew bars feature some kind of pourover brewing device, with popular choices including the Hario v60, Kalita Wave, and Beehouse or Bonmac drippers. I’ve enjoyed delicious coffee from all of these, though the Kalita Wave is my go-to method.

What makes the coffee from each of these methods unique? Variations in filter shape are responsible for some of the differences in the cup. Many pro baristas prefer the pointier cone shape of the v60, though flat-bottom or truncated-cone-shaped filters make it easier to consistently brew good coffee.

The number and size of the holes in the bottom of the device also make a difference. This can vary from the single small hole in a Bonmac to the wide-open v60. Like to tinker? Check out the adjustable December Dripper – it’s the hot new brewer of the year and sure to be on your favorite barista’s letter to Santa (hint hint).

No matter which brewer you choose, be sure to select the size that’s appropriate for you. I usually pick the two cup version, which performs equally well whether I’m brewing a single mug for myself or sharing with a friend.

Make your list, check it twice.

Good coffee brewing gear: it’s a good gift idea for the barista at home AND a great way to make better coffee. Want more information on brewing great coffee? Continue with Part 3 of our Barista at Home series, “Start with Good Coffee”. Also check out Dilworth Coffee’s Brewology resources or call Brady at 866 849 1682.

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Barista at Home: Brewing Essentials

brewing essentials

The Holiday Season is upon us. For many of us, that means traveling to visit family and friends. For baristas, chances are good we’ll be waking up early and brewing them coffee once we get there.

What do baristas do differently that makes our coffee taste so good?

Better yet, what can we all do to make better coffee at home too?

Read on, dear friends…

What makes coffee taste so good?

A roasted coffee bean is a treasure chest full of flavorful sugars, aromatics, acids and oils. The goal of brewing is to unlock the best of those flavors and dissolve them into a delicious and drinkable form.

Baristas know that brewing good coffee at home requires good ingredients, the right tools, and an understanding of the brewing essentials.

What are the brewing essentials?

When we brew coffee, we’re putting the process of extraction to work. Water does the heavy lifting. It dissolves flavoring solids, breaking the bigger molecules down, and then helping them diffuse out of the coffee grounds and into our mugs. A good barista fine tunes the flavor of their brew by controlling this extraction.

The coffee bean may be a treasure chest, but not all the flavors inside are treasures. Fortunately, different flavors extract at different rates and less desirable flavors tend to extract more slowly. Our goal is to pull out as many of the tasty flavors as possible before things start to go wrong.

How do we control the extraction to accomplish this?

Seven elements of the brewing process, the brewing essentials, can help us achieve that deliciousness. Today, we’ll consider two important and closely-linked elements: grind setting and brewing time.

The Grind and why it’s so important.

Imagine we’re flavoring solids enjoying a concert at The Grind Auditorium with thousands of our closest friends. As the show finishes, everyone’s nicely dissolved and ready to head to the afterparty. First, though, we need to diffuse our way out of the venue (preferably leaving some of the more obnoxious flavors in the room behind).

Who will make it to the afterparty before the Mug Club reaches capacity?

That depends largely on two factors: our distance to the nearest exit and the time we have to get there. If The Grind has opened an exit in our section, we can exit quickly. If only the more distant main doors are open, though, it will take a while for all of us to make our way outside.

Extraction is similar. The smaller the ground coffee particle, the closer the exits and the faster the extraction occurs. Conversely, the larger the particle, the longer it takes for extraction to happen.

Fortunately, managing grind particle size is easy if you use a high-quality burr grinder.

What about time?

A given particle size has an ideal contact time; the amount of time water is in contact with the ground coffee determines the amount and quality of coffee flavoring solids extracted. Too short for the particle size and you leave flavor behind yielding a sour, underextracted cup. Too long and those unpleasant flavors start to show up, turning our party harsh, bitter, and overextracted.

Understanding these two brewing essentials can help us control the extraction by matching grind setting and brewing time.

While drip brewers do let you control how quickly water is being poured over the coffee grounds, the coffee bed’s resistance determines how quickly that water drains out. This means your total brewing time can’t be directly controlled.

What to do?

An encore at The Grind.

Water drains more quickly through coarser ground coffee and more slowly through finer ground. That means changing grind setting affects the results in two ways: by changing the speed of the extraction process AND influencing the total brew time.

That’s why controlling grind is the easiest and most effective way to fine tune your drip brewing process.

I usually start with the grinder setting recommended by the Dilworth Coffee Brewing Guides, brew a batch, and taste the results. If the coffee tastes bitter and brewing took longer than recommended, I’ll try again with a slightly coarser grind. If it tastes thin and sour and the time was too fast, I’ll use a slightly finer grind.

Let those barista guests sleep in!

With the right combination of grind setting and brewing time, you can manage your extraction like a professional and unlock those tasty flavors for yourself. Just make sure to save them a cup, I hear that show at The Grind went pretty late.

To learn even more about the brewing essentials check out next week’s edition of Barista at Home: Coffee Brewing Gear. Can’t wait that long? Contact Brady Butler at 866-849-1682.

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Great Coffee Takes Quality Water

quality water

At Dilworth Coffee, everyone knows we focus on serving you an outstanding cup of coffee. Sure, that begins with the highest quality beans, but equally important in making great coffee is the quality water that is used to brew it.

That’s because hot H2O is the solvent that extracts the flavors and oils out of coffee beans. A cup of coffee is about 98.75 percent water, leaving only 1.25 percent for the soluble plant matter; so, it’s easy to see why great coffee takes quality water. All the countless hours of work by farmers, roasters and numerous others involved in getting coffee to market are for naught if, in the end, you end up with a beverage brewed with bad water.

It sounds simple to say water is just two hydrogen molecules for every one of oxygen, but the chemistry of water is actually very complex. Its makeup can change seasonally and because of other factors such as variable water sources, treatments and environmental variables.

Water also has many gases and minerals dissolved in it, in addition to floating bacteria and dirt. A simple charcoal filter will remove things like dirt and odor but is not much help when it comes to mineral content.

Much the same way it pulls flavors from coffee, water extracts minerals as it moves through the ground or in pipes. Some of those minerals, such as iron, can produce bad coffee tastes or colors. Some, on the other hand, can be good; coffee just tastes better when brewed with water that has a fair amount of calcium dissolved in it.

One measurement the Specialty Coffee Association uses to count the number of minerals dissolved in water is by measuring the total dissolved solids (TDS). A TDS reading is partially a measure of whether water is what is considered soft or hard. Things such as iron, chlorine and chlorinates should not be present in a reading. If water does not fall into the desired range, the solution may be a water softening or filtration system. So we are very careful about making sure all Dilworth Coffee stores have high quality water. Filtering systems are put in place to make sure it always meets the highest standards.

With its thousands of different flavors and chemicals (such as caffeine), coffee is an extremely complex beverage. No good extraction of those desirable tastes is possible without quality water. That’s why we always do coffee justice and make sure our water is held to the same high standard as our outstanding beans. Visit your local Dilworth Coffee to enjoy beverages made with both.

For more useful information about properly brewing coffee, please call 866 849 1682 or email customerservice@dilworthcoffee.com.