One of the things we enjoy most is talking with people about coffee. Every farmers market, every festival, every conversation seems to bring a new question. Here are a few more of the ones we hear most often.
Q: What is the caffeine content of your coffee?
A: There is actually far more to understanding caffeine content than most people realize.
The first factor is the species of coffee. Arabica beans generally contain 1.2%–1.5% caffeine by weight, while Robusta beans contain roughly 2.2%–2.7%, nearly twice as much.
Growing conditions matter too. Elevation, weather, soil, rainfall, and even the amount of natural pest pressure can influence how much caffeine develops in the bean. Coffee plants naturally produce caffeine as a defense against insects, so environmental conditions can have a measurable effect.
Roasting is another common misconception. The amount of caffeine inside an individual bean changes very little during roasting. However, lighter roasts are denser, so if you measure coffee by volume (using a scoop), a light roast may contain slightly more caffeine than a dark roast. Brewing also plays a role—finer grinds, hotter water, and longer extraction times pull more caffeine into the finished cup.
Because we use 100% Arabica beans, our coffee generally falls within that 1.2%–1.5% range. Since every crop is slightly different, the only way to know the exact caffeine content would be to laboratory test every batch.
As a general estimate, however, a 12-ounce bag of our coffee contains approximately 4,080–5,100 milligrams of caffeine before brewing.
Q: Why not just use modern roasting machines?
A: We never sought convenience—we sought individuality.
Modern commercial roasters are incredibly efficient, and they produce consistent coffee. We respect that. But consistency wasn’t the goal that inspired Green Man Coffee Co.
We wanted to create something that felt more like craftsmanship than manufacturing.
We wanted something more like art, than a mere “brand”.
Our open-fire roasting process allows the beans to interact directly with flame. That fire becomes part of the process. It influences the aroma, develops unique flavors, and creates an experience that conventional roasting simply cannot duplicate.
Could we roast with modern equipment?
Absolutely.
We simply choose not to.
Q: What does “Open Fire Roasted” actually mean?
A: We mean it quite literally.
Our coffee is roasted over a genuine oak wood fire.
We had a specialized roasting basket built specifically for this purpose. The basket keeps the beans contained while allowing the flames themselves to pass through and make direct contact with the coffee.
The beans are not sitting on a sheet above a fire.
They are not enclosed inside a commercial drum heated by burners.
In other words they are not roasted by something that is merely “heated” by fire…
They are roasted by the fire itself.
That process is the foundation of Green Man Coffee Co., and it’s what gives our coffee much of its distinctive character.
Q: Where can I buy your coffee?
A: The easiest place to find us is on our website.
That remains the centerpiece of our business.
Beyond that, we’re continually expanding into independent grocery stores, boutiques, coffee shops, farmers markets, festivals, and other local events.
Our long-term goal is to open a public space where people can enjoy a cup of coffee while also purchasing freshly roasted Green Man Coffee to take home.
Q: How soon after roasting do you ship?
A: Coffee needs a short resting period after roasting.
Freshly roasted beans continue releasing carbon dioxide for several days. Allowing them to rest for about a week helps them develop better flavor and brew more consistently.
As soon as they’re ready, we package and ship them.
We intentionally avoid roasting huge quantities or stockpiling inventory. Instead, we estimate what we’ll need for the coming week and roast accordingly.
That approach helps keep every bag as fresh as possible while allowing us to maintain close quality control over every batch.
Q: Should I buy whole bean or ground coffee?
A: That’s entirely a matter of personal preference.
Ground coffee is wonderfully convenient and works well for many people.
If we had to recommend one, though, we’d choose whole bean.
Whole beans stay fresher longer because less surface area is exposed to oxygen. They also allow you to customize your grind size depending on how you’re brewing—French press, pour-over, espresso, moka pot, drip coffee, and more.
Perhaps most importantly, nothing compares to the aroma of freshly ground coffee.
Grinding your own beans becomes part of the ritual. It slows things down just enough to transform coffee from a routine into an experience.
And lastly, particularly with our whole beans, the freshness is unparalleled… remember our beans are honey cured, meaning they are sealed with the finest honey coating, but in the case of whole beans, this means they can stay fresh unimaginably longer… we think you can taste the difference with this and truly enjoy it!
Q: What makes Green Man Coffee Co. different?
A: This is a hard question to answer… but we think it is our approach to business and our product itself. More than anything else…
It’s our intention.
We aren’t trying to make the cheapest coffee.
We’re not trying to produce the highest volume.
We’re not trying to become another anonymous brand on a grocery shelf.
We’re trying to create something exceptional.
Something crafted.
Something that feels luxurious.
In the same way people appreciate a fine watch, a handcrafted fountain pen, or a beautifully made automobile—not simply because they function, but because of the care behind them—we want our coffee to embody that same philosophy.
Coffee can be more than caffeine.
It can be craftsmanship.
It can be art.
It can become a ritual.
That doesn’t mean our coffee will be everyone’s favorite—and that’s perfectly okay. But for people who notice the details, who enjoy slowing down, and who appreciate the effort behind every bag, we hope we’re creating something they simply can’t find anywhere else.
Q: What is your own coffee ritual?
A: Every morning, I (Blake) make coffee for Sharon and me.
Then we sit down together.
Sometimes we talk.
Sometimes we read.
Sometimes we simply enjoy the quiet.
We try very hard not to rush this part of the day.
Before work begins, before schedules take over, before responsibilities pile up, we spend a little time simply enjoying good coffee and each other’s company.
For us, that’s what coffee has always been about.
Not just the drink.
The pause.
The ritual.
The reminder to begin each day with patience, gratitude, and intention.