Did you know that coffee roasts are scored by the pros just like wine? The 100-point scale reviews coffee on qualities like aroma, body, flavor and acidity. And just like wine, ratings of 90 points and above are cause for excitement.
Coffee Review has scored our Ethopia Guji at 94 points! The blog cupped 28 coffees from roasteries in Arizona, Texas and New Mexico, and our Guji scored the best in the Southwest.
“Press Coffee’s Ethiopia Guji Shakiso Danbi Uddo
was the top-scorer in our cupping at 94″
We are honored that our peers feel the same as we do about this fantastic roast. We fell in love with the juicy honey, lemon and apricot notes of the Guji so much that we feature it as our daily drip selection.
Try a cup of this top-rated roast at any of our cafes or order a bag online and have the best coffee in the Southwest delivered right to your door.
An Eye Opener to Coffee Regions and Flavors
If you ever wondered why coffee people talk about where their coffee is from, then join us for our new Coffee Tasting class at our Chandler-Ocotillo cafe. Held every Saturday, these one-hour sessions will take you around the world with a sampling of four distinctly different coffees.
Based on the coffee cupping format that coffee professionals use to evaluate beans and roasts, the tasting is an interactive experience of smelling, slurping and learning. Our coffee experts will guide you through a brief history of each coffee and how their journey from seed to cup has created the flavors you taste today. At the end you’ll have a much better understanding of coffee regions and flavors. You’ll leave ready to join the coffee conversation with a better understanding of which types you love and why.
The tastings are held every Saturday at 10 a.m. It is $10 to register and after the event you’ll receive a $10 gift card to use at any Press Coffee location (Airport location excluded). Space is limited to 10 people at each class, so advance registration is encouraged.
Sign up for the tastings at PressCoffee.com/tastings
Have a group of 6 or more? We can schedule a tasting class at your convenience. The one-hour format make it a unique corporate appreciation or team building outing. Contact Us Here.
Coffee is made for lovers: From that first-date meet up to breakfast in bed to all those latte art hearts! Share some Press Coffee with your sweetheart on February 14. We’ll be serving a little cup of love and #HeartsAllDay on our cappuccino, latte and macchiato drinks. Press Coffee beans, cold brew and merch also make great gifts for your coffee lover.
- Waking Up: What’s better than waking up to the smell of freshly brewed coffee? Start your Valentine’s Day by making a cup for your sweetheart. We suggest our Ethiopia Guji brewed in a Chemex.
- On The Go: Is your honey bunny too tough for a heart-topped latte? Our signature cold brew is ready to grab and go in stylish flasks. Pair one with a Press T-shirt or cap for a nice gift.
- At Work: Does your office BFF need an afternoon cup to get through the day? Bring the latte love right to their desk with an to go order. Press catering can even help you thank the whole team.
Press Coffee was named Arizona’s Best Coffee not just once this week – but twice! First we were voted Best Coffee in the state by AZ Food & Wine Magazine. Then, Food Network named us tops in Arizona in its 50 States of Coffee listing.
“…fittingly offers Arizona one of its best summer defenses: signature cold brew.”
“The votes are in and the best Arizona coffee is Press Coffee Roasters!”
We’re beyond honored, but don’t think we’re going to rest on our laurels just yet. 2017 is just beginning and we have new locations, new offerings and new ways for you to learn and experience specialty coffee ahead.
Thank you all for your votes, acknowledgement and support. Stay tuned for all that’s to come!
Have A Cup On Us – Thursday, January 12
We are proud to announce the newest location in the Press family – Press Ocotillo. Join us on Thursday, January 12 when we’ll celebrate with free drip coffee all day, drawings for gift boxes, and a ribbon cutting.
Located at Queen Creek and Price Roads, Press Ocotillo is our largest cafe so far. We’re excited to share our passion for specialty coffee with Chandler in this beautiful space, and look forward to being a part of the East Valley community.
Our Grand Opening activities include:
- All Day: Free drip coffee for guests all day long.
- 3:30 pm: Ribbon Cutting with the Chandler Chamber of Commerce
- 9 am + noon: Drawings for gift boxes at 9 am & noon.
- 5 pm: Drawings for grand prize gift box and a Coffee Tasting class for 10
We hope you’ll stop by for a free cup of drip coffee on us. You can also enter to win gift boxes that include a bag of coffee, a Press hydroflask and a $10 gift card. We’ll also have one grand prize that includes the gift box plus a group Coffee Tasting class for 10 people. Guests must enter the drawing at the Chandler café, but you do not need to be present to win.
At 3:30 pm the Chandler Chamber of Commerce welcomes Press Coffee to the community with a ribbon cutting.
Press Ocotillo is open from 6:30 am – 8 pm Monday – Friday, 7 am – 8 pm on Saturdays and 7 am – 5pm on Sundays. For a map, click HERE.
Press Coffee Wins Bronze at the Golden Bean Awards
Press Coffee’s head roaster, Nanda Ibanez, submitted a single origin espresso Ethiopia Natural Torea for the Golden Bean Awards (2015). The Golden Bean is the world’s largest coffee roasters competition and conference and this year was held in Portland, Oregon.
This competition endeavors to find North America’s best coffee roasting business with coffees being judged as Espresso, Milk and Filter beverages with medals awarded in a number of award categories.
Coffee companies submit their entries on a predetermined date and the coffees are judged through a blind tasting format, in over 10 different categories and brew methods. The coffees are judged by roasters that attend the event to participate and enjoy the three-day competition and conference.
Thank you Phoenix New Times for naming us the best coffee roaster this year.
We are beyond honored and grateful to be part of the growing coffee community in Arizona. Big thank you to all that continue to contribute to our success.
Pardon the pun, but Press Coffee Roasters continues to im-Press us. Despite their diverse origins, Press Coffee Roasters’ offerings demonstrate the company’s unparalleled commitment to coffee clarity and balance. Each one waltzes gracefully between sweetness, acidity, and bitterness. The company’s approach to roasting is exceptionally nuanced, and it’s managed to maintain a high level of quality despite recent expansion. As a rule, we don’t want to be made to taste how a coffee’s beans were roasted. Too light and even the sweetest coffee will taste little more than grassy or sour; too dark and complex and cups become little more than ashy, bitter lumps of charcoal. Press takes great care to ensure that its coffees’ natural sugars are perfectly caramelized and that each cup is flavorful, unique, and free of overt roast influence.
There are lots of fun details, including some cool clocks, real plants, and wood, fabric, and metal textures
Natural earth tones, complimented with a bright blue wall make up the color palette. The blue is from the SkyWater Apartment color theme. One of those earthtones is the awesome woodwork on the front of the bar. Love the nice thin slats of multi-toned wood. Adds a nice effect that seems a bit more refined than what most shops do.
They’ve got a bright blue Synesso espresso machine. It’s a new one from the Synesso Factory that Press Coffee also used in their Superbowl pop up location recently.
Steve Kraus of Press Coffee Roastery Takes Us Through a Coffee “Cupping”
“Coffee is very similar to wine,” Kraus says. “So I never say this coffee is better than that coffee. It has to do with your taste.”
Press offers public cuppings, which you can get information about on their website. You can also arrange for a private cupping if you call the roastery.
Steve Kraus of Press Coffee Roastery Will Change the Way You Think About Coffee
Press sources its beans from several different importers and has one direct relationship with a farm in South America (though they don’t have those beans year round). The importers send bean samples every few weeks, small bags of raw coffee beans that get roasted and used in cuppings. It’s important to do a cupping — think of it as a wine tasting, except with coffee — since beans vary from season to season, affected by everything from the weather to the farm’s method of processing.