Identifying the Maker of Barissimo Coffee
Quick answer
- Barissimo coffee is a private label brand, meaning it’s made by a third-party roaster for a specific retailer.
- The primary retailer for Barissimo coffee in the US is Walmart.
- While Walmart doesn’t disclose the exact roaster, it’s common for large retailers to work with major coffee producers or co-ops.
- You won’t find a single “Barissimo” company that roasts all their beans.
- Look for the retailer’s name on the packaging for clues about who might be involved.
- For specific sourcing or roasting details, you’ll likely need to contact the retailer directly.
If you’re looking to purchase Barissimo coffee, you can often find a variety of options, including ground coffee and K-Cups, at Walmart or through their online marketplace.
- Barissimo Sumatra Ground Coffee 12oz/340g
- Barissimo Guatemala Ground Coffee 12oz/340g
- Barissimo Columbia Ground Coffee 12oz/340g
- 100% Arabica Coffee
- Made in the United States
Who this is for
- You’re curious about the origins of your Barissimo coffee.
- You want to understand the business model behind private label coffee brands.
- You’re trying to track down a specific roast or blend you enjoyed.
What to check first
Brewer type and filter type
This is less about who makes Barissimo and more about how you’re brewing it. But hey, it’s a good starting point for any coffee journey. Are you using a drip machine, a pour-over, a French press? Each needs a different approach. And the filter? Paper, metal, cloth? It all impacts the final cup.
Water quality and temperature
Seriously, water is like 98% of your coffee. If your tap water tastes funky, your coffee will too. Filtered water is usually the way to go. And temperature? Too hot scalds the beans, too cool under-extracts. Aim for around 195-205°F for most brewing methods.
Grind size and coffee freshness
This is huge. Freshly roasted beans make a world of difference. Look for a roast date on the bag. For grind size, think about your brew method. Coarse for French press, medium for drip, fine for espresso. Too fine, and you get sludge. Too coarse, and it’s weak.
Coffee-to-water ratio
This is where you dial in the strength. A good starting point for drip is around 1:15 to 1:18. That means for every gram of coffee, you use 15 to 18 grams of water. So, for a 12 oz mug (about 350g of water), you’d use roughly 20-23g of coffee. Play around with it.
Cleanliness/descale status
Your brewer needs to be clean. Like, really clean. Old coffee oils build up and make your fresh brew taste bitter or stale. Descale your machine regularly too. It’s a simple step that pays off big time.
Step-by-step (brew workflow)
Here’s a general workflow for brewing a great cup, assuming you’ve got your Barissimo beans ready.
1. Gather your gear: Get your brewer, filter, grinder, kettle, and mug ready.
- What “good” looks like: Everything is clean and within easy reach. No scrambling mid-brew.
- Common mistake: Forgetting the filter or not having a clean mug. Avoid this by setting everything out at once.
2. Heat your water: Fill your kettle with fresh, filtered water and heat it to the optimal temperature (195-205°F).
- What “good” looks like: Water is at the right temp, not boiling aggressively.
- Common mistake: Using water straight from the tap or letting it boil too long. Use filtered water and a thermometer or let boiling water sit for about 30 seconds.
3. Grind your beans: Measure your whole beans and grind them to the appropriate size for your brewer.
- What “good” looks like: Uniform grind size, consistent texture.
- Common mistake: Using pre-ground coffee that’s been sitting around, or grinding too fine/coarse. Grind right before brewing for best results.
4. Prepare the brewer: Place your filter in the brewer and rinse it with hot water.
- What “good” looks like: The filter is seated properly and rinsed, removing paper taste.
- Common mistake: Skipping the filter rinse. This can leave a papery aftertaste.
5. Add coffee grounds: Place the measured, ground coffee into the prepared filter.
- What “good” looks like: Grounds are evenly distributed.
- Common mistake: Tamping down the grounds too much or leaving them uneven. Just a gentle shake to level is fine.
6. Bloom the coffee: Pour just enough hot water over the grounds to saturate them evenly. Wait about 30 seconds.
- What “good” looks like: The grounds puff up and release CO2, creating a “bloom.”
- Common mistake: Pouring too much water during the bloom or skipping it entirely. This step helps release gases for better extraction.
7. Begin the main pour: Slowly and steadily pour the remaining hot water over the grounds in a circular motion.
- What “good” looks like: Even saturation, consistent flow rate, no dry spots.
- Common mistake: Pouring too fast, too aggressively, or unevenly. This leads to uneven extraction.
8. Complete the brew: Let all the water drip through the grounds.
- What “good” looks like: The brewing process finishes within the expected time frame for your method.
- Common mistake: Letting it sit too long after brewing, which can lead to over-extraction and bitterness.
9. Serve immediately: Remove the brewer and pour your coffee into your pre-warmed mug.
- What “good” looks like: A hot, aromatic cup of coffee.
- Common mistake: Letting brewed coffee sit on a hot plate for too long. This cooks the coffee.
10. Taste and adjust: Take a sip and assess. Is it too strong? Too weak? Bitter? Sour?
- What “good” looks like: You’re happy with the flavor, or you have a clear idea of what to change next time.
- Common mistake: Not tasting critically or not making notes for future brews. Learn from each cup.
Common mistakes (and what happens if you ignore them)
| Mistake | What it causes | Fix |
|---|---|---|
| Using stale coffee beans | Flat, dull flavor; lack of aroma | Buy beans with a recent roast date and store them properly. |
| Incorrect grind size | Over-extraction (bitter) or under-extraction (sour) | Adjust grinder for your brew method: coarse for French press, medium for drip. |
| Wrong water temperature | Scalded coffee (bitter) or weak, watery coffee | Aim for 195-205°F; use a thermometer or let boiling water sit. |
| Poor water quality | Off-flavors, metallic taste, or muted coffee notes | Use filtered or spring water. |
| Inconsistent coffee-to-water ratio | Coffee too strong or too weak | Measure coffee and water by weight for accuracy. |
| Dirty brewing equipment | Bitter, stale, or “off” taste | Clean your brewer and grinder regularly; descale your machine. |
| Skipping the coffee bloom | Uneven extraction, gassy taste | Pour a small amount of water to saturate grounds and wait 30 seconds. |
| Leaving coffee on a hot plate | “Cooked” coffee, bitter and burnt flavor | Serve immediately or use a thermal carafe. |
| Over-extracting (too long brew time) | Bitter, harsh, and astringent coffee | Monitor brew time and stop the process if it’s taking too long. |
| Under-extracting (too short brew time) | Sour, acidic, and weak coffee | Ensure sufficient contact time between water and coffee grounds. |
Decision rules (simple if/then)
- If your coffee tastes bitter, then try a coarser grind because a finer grind can over-extract.
- If your coffee tastes sour, then try a finer grind because a coarser grind can under-extract.
- If your coffee tastes weak, then increase the amount of coffee you use or decrease the amount of water because you might be using too little coffee for the water volume.
- If your coffee tastes too strong, then decrease the amount of coffee you use or increase the amount of water because you might be using too much coffee for the water volume.
- If your brewed coffee has an off-flavor, then clean your brewer thoroughly because old coffee oils can ruin the taste.
- If your water tastes bad from the tap, then use filtered water because water makes up most of your coffee.
- If your coffee is not hot enough, then pre-heat your mug because a cold mug will quickly cool your coffee.
- If your brewed coffee has a papery taste, then rinse your paper filter with hot water before adding grounds because this removes any paper residue.
- If your coffee has no aroma, then check the roast date and try fresher beans because coffee loses its aroma over time.
- If your brew seems to take forever, then check your grind size; it might be too fine, clogging the filter.
FAQ
Who actually makes Barissimo coffee?
Barissimo is a private label brand, primarily sold at Walmart. This means a third-party roaster produces the coffee for Walmart under the Barissimo name. Walmart doesn’t typically disclose the specific roaster for their private label brands.
Is Barissimo coffee good quality?
Quality can be subjective, but Barissimo generally offers a budget-friendly option for everyday coffee drinkers. Many find it to be a decent value for the price, especially for drip coffee.
Can I find out which roaster is behind Barissimo?
It’s very difficult to get an exact answer. Large retailers often work with multiple roasters or co-ops to supply their private label products, and they don’t usually publicize these partnerships.
Where can I buy Barissimo coffee?
Barissimo coffee is most commonly found at Walmart stores across the United States. You might also find it through Walmart’s online marketplace.
Are there different types of Barissimo coffee?
Yes, Barissimo offers a range of roasts, from light to dark, and various blends like breakfast blends, decaf, and flavored options to suit different preferences.
What should I do if I really like a specific Barissimo blend?
Since the roaster isn’t specified, it’s hard to find an exact match elsewhere. Your best bet is to stick with Walmart and look for that specific product. If you’re adventurous, try to note the flavor profile and look for similar descriptions from other brands.
What this page does NOT cover (and where to go next)
- Specific details about the roasters contracted by Walmart for the Barissimo brand.
- In-depth taste profiles of every Barissimo coffee product.
- Comparisons of Barissimo to premium, single-origin specialty coffees.
- How to brew Barissimo coffee using advanced techniques like siphon or Aeropress (though the general principles apply).
Next steps could include exploring different brewing methods, learning about coffee bean origins, or understanding the nuances of roast levels.