Best coffee around!

Full Circle Foods introduced the concept of roast dating their bulk coffees.

All of our bulk and pre-packaged whole bean coffee is roast dated, is fair-traded and 100% organic.

About Full Circle Foods

Established in 1981, Full Circle Foods is a organic produce and health food store located in downtown Kitchener, Ontario.
Our store is located close to the intersection of Queen and Charles St. just about a 100 meters or so from the bus station in downtown Kitchener.

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Full Circle Foods coffee blends

Written by Administrator   
Tuesday, 03 March 2009 00:00

There are two blends available. - Muskoka Morning & Mocha Java

[Editor's note: Mocha Java is available by custom order only. Order your custom roast this week and you will receive it the next week.]

We decided that we needed to find a roaster who could roast coffee to our exacting specifications. Freshness was a primary concern and that meant we needed to find a local roaster who would be willing to supply us with fresh roasted coffee weekly.

A new local company called the Waterloo Coffee Company was also freshness obsessed and we also liked their philosophy of using only organic, fair traded coffee beans – the same mandate that we had at Full Circle Foods for many years.

We tried and liked their Muskoka Morning blend however we thought it would be much better at a different roast level. After several weeks of experimentation, we brought down the roast level to exactly where we wanted it.

A medium roast is the best roast level to reveal the flavour characteristics of each of the coffee origins. Too dark and the coffee tastes and flavours are masked by the roast characteristics. For instance, if you roast way too dark, you will taste charcoal!

Black, oily beans are a sign of burnt coffee beans!

We decided on the medium roast Muskoka Morning because we wanted a “morning style” coffee that was bright and snappy without being too thin and acidic like many doughnut shop coffees. It is a careful blend of at least three coffee origins from Central America. The caffeine level is a tad higher in this blend - just enough to get you going in the morning.

The next blend we created is the most interesting because it is one Full Circle Foods created from scratch. It’s called Mocha Java. It is a long forgotten blend going back to the 19th century. A happy accident of mixing Java coffee beans from Sumatra with Arabian Yemen coffee beans – a perfect marriage of blending a unique Yemen bean with naturally occurring chocolate flavours and a very low acid, full bodied, earthy Java coffee.

Today, we tend to associate Mocha with the addition of chocolate flavours, however Mocha really was the name of an ancient port city in Arabia (now long silted over). The local coffee beans had a distinctive chocolate flavour and forever after we now associate Mocha with chocolate!

Replicating this blend using only fair trade organic coffees is nigh impossible so our exclusive take on Mocha Java consists of 50% Sumatra and 50% Ethiopian Harrar. The roast level is critical and we worked hard with our roaster to get the roast level precisely where we wanted it. We hope you like it..

The Mocha Java is our best dual purpose blend. It is great as an espresso or drip coffee. It is full bodied, smooth and not too acidic. It makes an exceptional latte.

Last Updated on Sunday, 17 June 2012 13:04
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Brewing the perfect cup of coffee

Written by glenn   
Monday, 02 March 2009 20:30


Millions of people drink coffee everyday. It is quite likely that society simply could not function without it. Coffee as a commodity, is second in importance only to oil and despite its vital importance, very few people know much about coffee, where it comes from or how to brew it properly. 

The 20th and 21st centuries have not been kind to coffee. Modern living and technology have not improved coffee one bit. One can make a pretty good argument that modern day coffee standards have reached abysmal new lows.

Nowadays, cheap, poor quality coffee from tropical low growing areas is flooding the market and no amount of chemical/mechanical adulteration of the product is going to disguise or mask unacceptably bad coffee.

There is some hope though. A more knowledgeable consumer is starting to become aware that coffee is not just a large plastic tub of brown sawdust purchased at the local department store.

And, that coffee can be as interestingly diverse as wine with a whole new universe of unique tastes and flavours.

So, here are the basics and essentials of coffee preparation you need to know in order to prepare a perfect cup of coffee. This is the “French press” method of preparation which we will describe here.

The Coffee House Rules:

1. Toss out your automatic drip coffee maker. These mass produced kitchen appliances (regardless of price) do not have the proper temperature control to make a proper cup of coffee. If it has a hotplate ( a guaranteed coffee scorcher) – relegate these coffee torture devices to the nearest flea market! There are only a few models in the world that are approved by the SCAA. Go to for more information on these brewers.

2. You do not need fancy electric brewers to make superb coffee. Buy a simple French press, press pot, or Bodum. Despite the various trade names, these are built pretty much the same way. These consist of a glass cylinder and a plunger with a fine mesh stainless steel filter. These brewers are inexpensive and are readily available everywhere.

3. The most important rule of all is to obtain FRESH roasted whole bean coffee. Coffee is a perishable food product. Just because it hasn’t turned green or moldy, doesn’t mean it is any good. Coffee is good for about a week (maybe two) after roasting and then quality starts to decline rapidly.

4. Buy freshly roasted coffee in small quantities. Ideally, you should buy just enough for the week.

5. Artificially flavoured coffee beans are a abomination against nature. Do not go there.
Instead, add a natural, organic flavouring syrup directly to your brewed coffee for a pleasant coffee-like beverage.

6. Buy filtered, chlorine-free water that ideally has some mineral hardness in it. A cup of coffee is 99% water. Bad tasting water is not going to make a good cup of coffee. Use the good stuff.

7. Buy an accurate digital “stick” type thermometer. Correct water temperature is very important. Aim to get around 200 degrees F.

8. Proper grind. You want a fairly coarse grind. Too fine and the fine metal screen will get plugged up and you won’t be able to plunge the coffee. Too coarse and the coffee will be thin and flavourless. Seconds count. Grind your beans just moments before brewing.

9. Proper brewing time. This is your call. It depends on the fineness of the grind and the temperature of the water. Try for a three to five minute steeping time to start. A very coarse grind may require longer. Feel free to experiment.

10. Brewed coffee is good for 15 - 20 minutes only! Coffee is always best consumed immediately. Do not drink stale, oxidized coffee. Always make a fresh batch.


The rules say to obtain fresh coffee, yet this is the most difficult thing to do of all. With very few exceptions, there are no roast dates on coffee.

Pay no attention to expiry dates. You want to see a roasted on date! If you see an expiry date on a package of coffee, do not buy it unless you know when it was roasted. It could be sitting on a shelf for months or even years!

Pre-packaged ground coffee in grocery stores is pre-staled before packaging. The coffee is essentially dead before you even open it.
Ground coffee starts to oxidize the instant it is exposed to air and even exotic packaging methods using inert gases can not preserve freshness for very long.

The secret is to use fresh roasted whole bean coffee that is  ground just before brewing.

Coffee enthusiasts can roast their own green coffee beans at home and be assured of a fresh supply of coffee however, home roasting is a somewhat messy process and there are some limitations. Home roasting is covered in detail elsewhere on

So where can you get freshly roasted coffee? 

There have been an increasing number of specialty coffee roasters that will deliver fresh roasted coffee right to your door. Use the internet to find a supplier close to you. Unfortunately, there might be minimums and shipping can be expensive.

If you live close to a café that roasts their own beans in-house, chances are they are selling coffee beans to their customers as well.
Some specialty food stores dealing in bulk goods may be able to supply you with fresh coffee.

Regardless of where you are sourcing your beans, ask WHEN it was roasted. If they don’t know – move on and don’t waste your money.

Now that you have the beans, you will have to grind them. Unfortunately, those inexpensive rotary blade coffee/spice mills aren’t going to do the job.
They just aren’t capable of producing a uniform particle size. Buy a good quality burr coffee grinder so that you can precisely adjust grind fineness.

The next step is to boil a kettle full of water making sure it is at a rolling boil. Remove from heat and wait. Do not pour boiling water directly on coffee grounds. It will be ruined.

The trick is to wait long enough so that the water cools down a bit. Your target is to get about 200°F as the final temperature of the mix of hot water and coffee grounds. An inexpensive “stick type” digital thermometer works nicely here.

Give the coffee a gentle stir with your charismatic wooden stirring stick, wait a few minutes. Plunge slowly and gently and voila! you have coffee that has been brilliantly and expertly prepared.

That’s it. Nothing complicated. Superb coffee at its barest essential elements; fire, water, coffee and the passage of time.


Last Updated on Saturday, 12 September 2015 13:59
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We need better containers

Written by Administrator   
Monday, 02 March 2009 20:16

There is no doubt that with all of the controversy with food or water being tainted with plastic compounds that we need to go back to basics.

The ideal water container for instance is not plastic but glass!. Nothing high tech about glass , its been around for millenia, but it is the best impervious storage container there is.

As miles and miles of plastic containers have taken over the beverage and food aisles at our local supermarkets, glass containers have become exceedingly rare. For large supermarkets, the disadvantage of glass is that it is heavy and as we all know - breakable.

For health conscience consumers , glass should be given a serious second look..

Full Circle Foods now have 1 gallon glass jugs as a regular stock item that are ideal for storing the most important substance we must consume every day - water.

Given the choice of an identical product stored in glass or plastic, perhaps we should choose glass.

Remember, glass is a recycleable product. make sure your used glass jars and containers go back into the recycling box.!

Last Updated on Sunday, 24 January 2010 16:14
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Best coffee around!

Full Circle Foods introduced the concept of roast dating their bulk coffees.

All of our bulk and pre-packaged whole bean coffee is roast dated, is fair-traded and 100% organic.

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