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Brewing Papa's
2 tablespoons ground Papa's Roast for 6 (6 oz. each) cups of coffee. (Note: Decaf typically needs a bit more for the same intensity) Since there are nearly a dozen different brewing methods and because every individual has preferences for how strong they like their coffee, take this ratio as a starting place and adjust your grind and amount as you brew your first few batches. |
Cold Brew Papa's
Soak 6 oz (by weight) of ground Papa's Roast per 1 gallon of distilled or purified water and refrigerate for at least 48 hours. (Don't get impatient, the outcome is worth the wait!) After 48 hours, remove coffee through paper filters at least twice to remove all sediment. Serve black or with a touch of cream, coconut or almond milk... or ???! |
BBQ Beef Rub (the best!)
Combine in a large bowl: • 3 tablespoons drip grind Papa’s Roast Classic • 2 tablespoons Jacobsen Kosher Salt • 2 tablespoons dark brown sugar • 2 tablespoons freshly ground black pepper • 4 teaspoons smoked paprika • 4 teaspoons ancho chili powder • 2 teaspoons garlic powder • 2 teaspoons onion powder Prep Rub liberally on the beef, cover or wrap and refrigerate until cooking! |
Keeping Papa's Fresh
We recommend that you as soon as you receive your Papa's Roast place your bag into a resealable bag or an airtight container and keep it in the refrigerator. (Avoid the freezer; it's too harsh.) The Papa's Roast packaging includes a degassing valve that will have evacuated the natural gasses from the beans in the first 48 hours after roasting, so by the time you receive your bag, keeping the beans cool and sealed is best. |
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