Monthly Archives: February 2019

5 Regions Whose Coffee You Should Try in 2019

If you have ever heard someone speaking about the flavor notes of coffee and thought that person was just being snooty, think again. Snootiness may have been part of the equation, but coffees from different regions of the world do taste quite different from each other.

To this end, we encourage you to sample some brews from various regions around the world. If you can get beyond traditional American coffee, you realize that there is an entire range of subtleties and flavor notes that define what is arguably the world’s most popular beverage. To get you started, here are five regions whose coffees we recommend you try this year:

1. East Africa

The two most prolific coffee producers in East Africa are Ethiopia and Kenya. History suggests that Ethiopia is the birthplace of coffee, though that has never been conclusively proven. At any rate, Ethiopian coffee tends to be bold, full flavored, and rich with earthy notes. Kenyan coffee, by contrast, tends to be sharp and fruity. It also has a very rich aroma that sets it apart from other African coffees.

2. Central America

Guatemalan coffee is the most recognized coffee from Central America. Its rich, distinctive flavor comes from the volcanic soil the region is known for. Guatemalan coffee is deep and complex with a somewhat spicy flavor. If you are looking for something with medium body and more balance, try coffee from Costa Rica. A combination of regional weather and processing practices give this coffee a distinct flavor.

3. South America

Colombia and Brazil are two popular sources of South American coffees. In fact, Colombian coffee is considered in some circles as the standard by which all others are judged. Both regions are known for medium-bodied coffee with good balance and low acidity.

4. Asia

Though we do not normally associate Asia with high quality coffee, some exceptionally good coffees come from Indonesia and Vietnam. Indonesian coffees tend to be aged over time, resulting in medium body and low acid content. Coffee from Vietnam is mild, slightly acidic, and well-balanced. It is a frequent choice for blending.

5. Hawaii

Although Hawaii is a state rather than a region, no list of this sort would be complete without recommending Kona coffee. Kona is a uniquely Hawaiian coffee grown on the slopes of an active volcano. Hawaii’s climate provides natural cloud cover during the afternoon hours and just enough rain on a daily basis to create a rich, delicious flavor unlike anything else.

Needless to say that the regions listed in this post only scratch the surface. There are dozens of countries around the world where dedicated growers are producing some excellent beans. Just remember that processing, roasting, and blending all affect the overall taste of a cup of coffee.

If you would like more information about bringing coffee service to your office, feel free to contact us at your leisure. Galaxie Coffee is proud to serve the tri-state area with a fine selection of coffees, teas, and other beverage choices.

Galaxie’s Success Profiled by Automatic Vending

Galaxie's Success Profiled by Automatic VendingIt has been said that the best kind of attention in business is positive attention from others in the same industry. If it’s true, and we believe it is, that makes it all the more special that Galaxie Coffee was recently profiled by Automatic Vending in an excellent article written by Emily Refermat. Our thanks go out to Emily and the entire Automatic Vending staff.

Automatic Vending is a digital and print magazine devoted to the retail vending and beverage sectors. It is one of the most respected publications in the industry, making it all that more important that they chose to profile our company. Through Refermat’s writing, we were able to tell the Galaxie story in a way that we hope will inspire our customers, our employees, and other entrepreneurs who are not sure they have what it takes to succeed.

Built from the Ground Up

Galaxie CEO Ed Seidenberg provided most of the information for the article. He began by explaining that our company was built from the ground up by five partners who started Galaxie way back in 1969. Back then, office coffee service was in its infancy. Galaxie’s original staff was tasked with the difficult job of convincing employers to give up their coffee clubs in favor of weekly coffee delivery from a managed provider.

Those early days were not easy, but the company maintained steady growth by offering quality along with convenience. Over the next 30 years Galaxie expanded from a small facility in Massapequa to a larger facility in West Babylon, and then on to our Farmingdale headquarters. What started as a business serving a small number of customers in the Massapequa area eventually became one that services all of the greater New York metro and beyond.

It is About Quality and Variety

Ed was quick to point out that two of the keys to our success have been quality and variety. Quality has always been our number one priority, whether we sell drip coffee, single cup pods, bottled water, or juices. We want our customers to choose Galaxie because the coffee and other beverages we supply are delicious. That commitment to quality is one of the things that has allowed us to leverage our own branded coffees to such a large degree.

In retail, variety also helps a lot. So over the years, we have acquired a number of competing coffee companies along with a janitorial supply company. The combined acquisitions have allowed us to expand our product inventory considerably. Today we not only deliver coffee, but we also carry a full line of additional beverages along with breakroom paper products and janitorial supplies.

After 50 years of steady growth and success, Galaxie Coffee is still a family affair. Ed’s wife is part of the business, as are Neil Robbins – the son of one of the company’s original partners – and his two sons. Their vision and leadership are that which motivate us to continue working hard on behalf of our customers.

Embrace the Winter Season with Traditional Drip Coffee

Coffee trends come and go with the passing seasons. But if you stop and think about it, you come to the realization that traditional drip coffee has withstood the test of time. While other fads fade away with waning consumer trends, traditional drip coffee continues to be served at home, in offices, and at nearly every restaurant and café in the U.S.

We think that winter is a great season to get back to traditional drip coffee. In fact, setting aside those cold coffee drinks and designer concoctions with strange names in favor of drip coffee is a wonderful way to embrace this time of year.

Old School Brew

There is no doubt that drip coffee is definitely old school. Slow drip brewing dates back to the early days of pour-overs and stove-top percolators. It is what we Americans grew up on, at least where coffee is concerned. But here’s the thing: being old-school doesn’t mean drip brewing gives you inferior coffee.

We have a tendency to think that anything old is not as good as newer alternatives. That is not necessarily true. Traditional drip coffee is not better or worse than any other kind of coffee. It is just different. And yes, it’s still very good. A delicious cup of old-school drip coffee is a perfect way to start the day or finish off a meal.

Secrets to Great Traditional Drip Coffee

It has been our experience that one of the reasons traditional drip coffee has such a bad reputation is that we have lost the skill of making and storing it correctly. It is like anything else. Without the skill and knowledge, you do not produce the same quality.

Great drip coffee starts with the right water temperature. Ideally, drip machines should heat water to somewhere between 195 and 205°F. If the water is too cold, it will not extract enough of the ground coffee’s oil to give you the full-bodied flavor you want. If it is too hot – particularly if it’s boiling – the water will burn the coffee.

Once coffee is brewed, it should be placed in an insulated carafe or a thermos. As you know, leaving coffee on a hot plate or burner ruins the flavor in short order. Why? Because the high heat burns the coffee. Along those same lines, traditional drip coffee should be consumed within a couple of hours. If it’s not, and you put it in the refrigerator overnight, reheating it in the morning will drastically change its flavor.

Galaxie Coffee and Brewers

Are you looking for something to get you and your office through the last few weeks of winter? If so, we invite you to embrace a good cup of traditional drip coffee. Here at Galaxie Coffee, we have both the coffee and brewers you need to equip your office.

Winter is the best time of year for traditional drip coffee. The coffee is hot, delicious, and very comforting. For more information about adding coffee service to your office, contact us today.