The Bag

Posted on

Our goal at Tap Dancers Specialty Coffee is to create value by doing everything to the finest levels available. The bags we use to package our coffee are a true testament to our philosophy.

This blog was very difficult for me to write, because the deep temptation to name names and rant about the cheap packaging many other coffee roasters use was difficult to overcome.  I am maturing to the place where I will not go there in formal communications.  I will tell you the “whys” about the bags we have chosen to use for our beans. I am proud of the fact that we chose not to compromise the freshness of our beans by providing simply the best packaging available.

There are a couple of things we have to consider to ensure our coffee retains all of its goodness until you drink it. One is keeping the coffee fresh. Once coffee is roasted, the bean expels carbon dioxide and absorbs oxygen. It is the absorption of oxygen that creates a stale coffee.  This process of expelling and absorbing within the coffee bean cannot be slowed down (no matter what the temperature).  The process speeds up however, with exposure to air so it is important to keep the coffee as air tight as possible after the roast.

The other thing we have to be aware of with coffee is that it is very absorbent. Not only do we have to be concerned about outside moisture, we have to be concerned about what the beans come in contact with. Metallic foils (like aluminum or tin), plastic, cardboard and yes, even kraft paper will ALL taint the taste of coffee.  Is that surprising?

The bags Tap Dancers Specialty Coffee uses to package our coffee address these concerns, while not being too inconvenient to use for the consumer. We use an impulse sealer to completely seal the bag. The side notches enable you to open the bag easily. The bags not only seal airtight, but are easy to reseal to help keep the air exposure to a minimum. The bags have a patented one way degassing valve. This valve insures that air only goes out and no oxygen comes back in.

The two additional special features of these bags are not visible. The bags have a high vapor barrier and a neutral lining. The vapor barrier keeps moisture out of the bag. If you tear open the bag and lick the inside of the bag you will taste nothing.  These features all help to insure your coffee retains its freshness and remains untainted.

Third Wave Coffee

Posted on

We are in the Third Wave Coffee era, here’s what that means.

Specialty grade coffee first got its name in 1974 by Ms. Erna Knutsen, now considered “The Grand Old Lady of Specialty Coffee”.

At the turn of the century, I discovered specialty grade coffee after years of searching for that great cup of coffee.   A few years later I became a home roaster, and shortly after that, I dreamt of owning my own specialty coffee roasting business.

Up until now, small roasters like me had a bit of an identity crisis and did not know what to call ourselves.  Several names were tried i.e. craft roasting, old world roasting, artisanal roasting, micro-roasting. But none of them seem to fit.

Led by the big three (Intelligentsia Coffee and Tea of Chicago Il, Stumptown Coffee Roasters of Portland Or, and Counter Culture Coffee of Durham NC) “third wave coffee roasters” became the term that is widely accepted for what we are doing.

Third Wave Coffee

The excepted definition of third wave coffee is accredited to Pulitzer Prize winning food critic Jonathan Gold who in 2008 wrote, “The first wave of American coffee culture was probably the 19th-century surge that put Folgers on every table, and the second was the proliferation, starting in the 1960s at Peet’s and moving smartly through the Starbucks grande decaf latte, of espresso drinks and regionally labeled coffee. We are now in the third wave of coffee connoisseurship, where beans are sourced from farms instead of countries, roasting is about bringing out rather than incinerating the unique characteristics of each bean, and the flavor is clean and hard and pure.”

The major knock on this wonderful high-end coffee is the elitism and snobbery that is quite often associated with the coffee.

Our goal from the beginning has always been to introduce specialty grade coffee to Omaha and let it be available to anyone and everyone who enjoys a great cup of coffee.

Our business model of having a warehouse instead of a retail location, relying on word of mouth versus expensive advertising, roasting to order and free delivery in the metro area, means we are able to offer a superior product at an affordable price.  Mostly, this enables folks from all walks of life to enjoy and experience this “third wave”.

To make it even more accessable, we have even created a Mobile Coffee Shop!

Tap Dancers Specialty Coffee, roasted fresh for you is simply the finest specialty grade coffee you can buy…….minus the snobbery. We are hoping you will jump on this third wave coffee ride, you won’t be disappointed.