As an extension of our ongoing “Seeds of Sustainability” program, Mayorga Coffee has joined forces with Red Wiggler Farm in Montgomery County, MD to redirect organic waste away from area landfills and back into rich, productive soil. Each year, Mayorga produces hundreds of pounds of coffee “chaff” as a byproduct of the roasting process; as coffee beans swell and shed their papery husk during roasting, our system collects the light, flaky substance in a separate vessel, where it is traditionally bagged and discarded. Since this organic material is non-acidic, however, it belongs in any compost, mulch, or soil—not in the dumpster.

A community farm that uses sustainable agricultural practices to provide meaningful employment for adults with developmental disabilities, Red Wiggler embodies these very principles of sustainability; in arranging to donate its weekly production of coffee chaff to such an organization, Mayorga is adding another level of diversity to the soil and another avenue of exploration for the farmers themselves. “Our coffee chaff project is bringing people to the farm on a regular basis and connecting growers to the farm during these winter months, a time when they are typically not always present,” said Founder and Executive Director Woody Woodroof. “This consistent attention and regularity is not only beneficial to our soil, it is of tremendous value to our community itself.”

Starting a business and growing it from humble beginnings teaches you one major lesson: don't make the same mistake twice and replicate what works. Well, after the initial success of the Mayorga at BWI airport, we know that Mayorga Coffee and progressive airports are a great fit. This is why we are so excited about the opportunity to open not one, not two, but THREE locations at Pittsburgh International Airport.

There will be two small locations, one each at Terminal A and B. The larger location will be at the "Core", which is the main area of the airport. The projected opening for Terminal A and B is mid February 2006. We expect the core location to open in mid March.

Each location will serve the quality products that Mayorga customers have come to love and expect from us. This includes everything on our espresso bar menu, along with fresh pastries and complimentary items. If you're flying out of Pittsburgh International, come by one of the Mayorga Coffee locations and enjoy our fresh, expertly- prepared coffee beverages and a fresh pastry.

Derived from the Italian word for “express”, an espresso is crafted for immediate consumption. Emerging from the machine “like warm honey”, the perfect espresso should have a powerful aroma, a deep, reddish-brown color, and a thick, smooth crema. In Italian, there are four “M’s” to brewing this ultimate coffee drink: Machiazione is the proper grind, miscela is the perfect blend, macchina is the high-quality espresso machine, and mano refers to the “skilled hand” of the barista.

Grind: If it’s overly coarse, your espresso will be too weak; if it’s too fine, your espresso will be bitter. With properly ground coffee, most quality espresso machines will take about 15-20 seconds to brew.

Blend & roast: Only the freshest, most recently-ground coffee will produce the best espresso. Look for blends that will best bring out the sweetness, smoothness, and complex aroma of the espresso. The right blend will be enjoyable without any additives, yet won’t be masked by milk or sugar.

Machine: Professional-grade machines are tremendously expensive--but that doesn't mean that you can't produce an exceptional espresso at home. When shopping for an espresso machine for home use, we suggest that you perform extensive research to ensure that you are purchasing a machine that will deliver consistent quality shots and will have enough pressure to steam good milk. One thing's for sure: expect to pay at least $350 for a quality espresso machine.

Barista: Don't let the "espresso mystique" intimidate you: with such information, the best way to unlock an espresso’s potential is to practice, tweak, and sense your way through the delightful experiment. As both barista and customer, you will certainly know when your audience is pleased!