With the impact of Covid 19 upon all our customers, team members’ families and our suppliers, we are decided to temporarily adjust our operating hours effective Monday, March 23.2020. This may cause delays in order confirmations. We are working to still maintain the standard wholesale and retail order cut-off and lead times. We will advise you of any difficulties, but please allow some extra time if possible.
We will open at 930 Am. ET and close at 4 PM ET. We apologize for any inconvenience this may cause you, but want to ensure we can provide great coffees and services to you,
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 firstname.lastname@example.org .
At Dilworth, we want you to know about the coffee that goes into your cup. Because processes that degrade beans begin soon after roasting,fresh coffeethat is stored properly has the best flavor.
To understand the importance of fresh coffee, let’s start with the process of roasting. Roasting coffee begins when heat is introduced to the green coffee beans. Inside the roaster, the sugars and amino acids in green coffee beans combine to start what is known as the Maillard Reaction.
Simply put, the Maillard Reaction is chemical reaction that was first described in 1912 by French chemist Louis-Camille Maillard. This chemical reaction is what gives browned or toasted food its distinctive flavor. Many types of foods, such as cookies, breads, caramel and chocolate undergo this reaction. And, of course, it is what leads to the wonderful smell, taste, and color of coffee.
During roasting, carbon dioxide also forms inside the beans. As soon as the beans are dumped into the roasting machine’s cooling tray, the gas is released. In this process, which is called degassing, the carbon dioxide is slowly replaced by oxygen.
Though oxygen is a very good thing in many situations (such as breathing), it can also be one of nature’s most destructive forces. When oxygen comes into contact with some compounds, such as organic matter and some metals, it alters the compound’s molecular composition. Oxidation happens.
Oxidation is a process in which oxygen pulls electrons away from another molecule, making the compound unstable. Sparing you a really deep scientific explanation, the results are things like rusting, browning or staling. So, the processes that make a bright copper penny turn dark, a cut apple become brown or–yes–coffee become stale, are all related.
In coffee, oxygen reacts with the oils and solubles that give the coffee its unique taste. As time passes, flavors become less pronounced, resulting coffee that tastes flat and stale. There is no getting around this natural process but it can be slowed; after you open a bag of Dilworth Coffee at home, store it in an airtight container to prolong its taste. We want the beverages you make at home taste as good as the ones you get in your local Dilworth Coffee shop!
To find out more about all of the types of fresh coffee available from Dilworth Coffee, visit your local Dilworth Coffee shop. If you are seeking wholesale coffee, call us at 866 849 1862.