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visitors in the store: people who want to learn more about us

In the past few days, we have had the following in the store for interviews with us or to hear about the company: Sheila Timmons of an on-line magazine, Her Campus.  Here is the link to the article she wrote. I like the article a lot, but have one small correction. I didn’t say you could […]

80 hours of roasting

  As I was roasting on Friday, I checked the Honeywell gauge and saw that it just hit “80”. 80 hours of roasting so far. For those who enjoy this kind of detail, this roughly means: 80 hours times 15 pounds of beans per hour, or roughly 1,200 pounds roasted so far. Roasting reduces the […]

Coffee is not all about pure water, but . . .

This post is about water, how we filter it and how we heat it.  No matter how good any coffee beans are, if the water used for brewing isn’t properly filtered, there will be odd and unpleasant tastes in the cup.  In Oxford, Ohio, the water is notoriously hard.  Therefore we use a water softener, […]

New coffee, new hours

The new coffee in the store is Sumatran Fair Trade Gayo. In the photo, you can see the letters FLO on the bag on the right. They stand for Fair Trade Labeling Organizations, the umbrella name for all FT groups around the world. These organizations are structured by country. The American body is Fair Trade […]


Correct. 7am. Monday through Friday, 7am. Looking for a cup of coffee to take to work? Then stop by Oxford Coffee Company, fill your cup, and go. We are now opening much earlier, 7am Monday through Friday. (10am Saturday, noon Sunday)

Online ordering is up and running!

It’s nice to come in to the shop, sit down, and relax with a freshly-brewed cup of our own roasted coffee.  But if you can’t make it in, you can now have our coffee shipped directly to your home.  And, to kick off our online sales, from now until February 20, you can get 10% […]

Roasting Coffee: Art, Science, and Close Attention

Roasting coffee is an art and a science. The beans absorb heat at times in the roast (are endothermic) and give it off at other times (are exothermic). Holding the beans at a steady temperature is no good; that is called baking in the business, and it has the effect of killing the flavors inherent […]