Who Makes Kicking Horse Coffee?
Quick answer
- Kicking Horse Coffee is owned by Lavazza, an Italian coffee company.
- The brand was founded in Invermere, British Columbia, Canada, in 1996.
- Despite the acquisition, Kicking Horse Coffee maintains its distinct brand identity and product line.
- The company is known for its commitment to organic and fair trade coffee.
- Its roasting operations remain in Invermere, BC.
- Lavazza’s acquisition expanded Kicking Horse Coffee’s reach and resources.
Kicking Horse Coffee is known for its commitment to organic and fair trade coffee. If you’re looking for a great fair trade option, consider this highly-rated fair trade coffee.
- ORGANIC COFFEE BEANS: USDA Organic, Fair Trade & Shade-Grown Arabica Coffee.
- FLAVOR PROFILE: Sultry, bold dark roast tones with notes of chocolate roasted leaving traditional Nicaraguan flavors of bright apricot, fig, and spice
- FAIR TRADE & SINGLE ORIGIN: PRODECOOP uses its proceeds to bring improved living standards to its growing membership and fund programs in medical care, education and environmental sustainability
- SMALL BATCH ROASTED: Craft roasted in our vintage 90 kilo German-built Probat drum roaster retrofitted with modern fuel-efficient ribbon burners, delivering perfectly roasted coffee every time.
- CARBON NEGATIVE: Tiny Footprint Coffee is the world’s first carbon negative coffee. For every pound that’s sold, we donate a portion of the proceeds to fund reforestation in Ecuador’s Mindo Cloud Forest. Over time, these trees will remove 54 lbs. of CO2 from the atmosphere as well as provide habitat for hundreds of native plant and animal species
Who this is for
- Coffee enthusiasts curious about the origins and ownership of their favorite brands.
- Consumers who prioritize organic and fair trade certifications in their coffee choices.
- Shoppers looking for transparency in the coffee industry and brand affiliations.
What to check first
Brewer type and filter type
Understanding your brewing method is crucial. Different brewers extract coffee differently.
- Drip coffee maker: Uses paper filters, often cone or basket shaped. Paper filters absorb oils, resulting in a cleaner cup.
- French Press: Uses a mesh filter, allowing fine coffee particles and oils into the cup, leading to a fuller body.
- Pour Over: Typically uses cone-shaped paper filters, offering precise control over water flow and extraction.
Water quality and temperature
Water is over 98% of your coffee. Poor water quality can significantly impact taste.
- Use filtered water to avoid off-flavors from chlorine or minerals.
- Ideal brewing temperature is between 195°F and 205°F. Water that’s too hot can scorch the coffee, while water that’s too cool will under-extract.
Grind size and coffee freshness
The grind size directly affects extraction. Too fine, and your coffee might be bitter; too coarse, and it’ll be weak.
- French Press: Coarse grind, like sea salt.
- Drip/Pour Over: Medium grind, like table salt.
- Espresso: Very fine grind, like powdered sugar.
Always use freshly ground beans for the best flavor. Coffee begins to stale rapidly once ground.
Coffee-to-water ratio
This is key to achieving a balanced brew. A common starting point is the “golden ratio.”
- Aim for approximately 1 part coffee to 16-18 parts water by weight. For example, 2 tablespoons (about 10 grams) of coffee for every 6 ounces of water. Adjust to your taste preferences.
Cleanliness/descale status
Residue and mineral buildup can impart off-flavors and affect brewing performance.
- Regularly clean your brewing equipment. For drip machines, run a descaling solution (like vinegar and water) through it periodically, especially in hard water areas.
- For French presses or pour-over equipment, wash thoroughly after each use.
Step-by-step (brew workflow)
This workflow focuses on a standard drip coffee maker, adaptable for other methods.
1. Measure Coffee Beans: Use a scale for accuracy.
- Good: Measure 2 tablespoons (approx. 10g-12g) of whole beans per 6 ounces of water. Adjust for strength.
- Mistake: Guessing or using pre-ground coffee without measuring. This leads to inconsistent strength. Avoid by using a scale and measuring whole beans.
2. Grind Coffee: Grind just before brewing.
- Good: Grind beans to a medium consistency, similar to table salt, for drip brewing. For French press, go coarser; for pour-over, slightly finer.
- Mistake: Grinding too fine (bitter coffee) or too coarse (weak coffee). Avoid by checking your grinder settings and consistency.
3. Prepare Filter: Place the filter in the brew basket.
- Good: Use the correct filter size and type (cone or basket) for your brewer. For paper filters, fold the seams if necessary.
- Mistake: Using a bleached filter without rinsing, which can impart a papery taste. Avoid by rinsing paper filters with hot water before adding coffee grounds.
4. Add Grounds: Evenly distribute the ground coffee in the filter.
- Good: Gently shake the brew basket to level the coffee bed.
- Mistake: Piling grounds unevenly, which can lead to uneven extraction. Avoid by leveling the grounds.
5. Add Water: Fill the water reservoir with fresh, filtered water.
- Good: Measure the water according to your desired coffee volume and ratio. Use filtered water.
- Mistake: Using tap water directly or not measuring water, leading to off-flavors or incorrect ratios. Avoid by using filtered water and measuring cups.
6. Start Brewing: Initiate the brewing cycle.
- Good: Allow the machine to complete its cycle without interruption.
- Mistake: Opening the brew basket mid-cycle or rushing the process. This can affect extraction and be messy. Avoid by letting the machine run its course.
7. Serve Immediately: Pour and enjoy your coffee.
- Good: Serve coffee within minutes of brewing for optimal flavor.
- Mistake: Letting coffee sit on a hot plate for extended periods, which can “cook” it and develop a burnt taste. Avoid by serving promptly or transferring to a thermal carafe.
8. Clean Up: Discard grounds and rinse equipment.
- Good: Promptly discard used grounds and rinse the brew basket and carafe.
- Mistake: Leaving old grounds or coffee residue in the equipment, which can harbor bacteria and impart stale flavors. Avoid by cleaning immediately after each use.
Common mistakes (and what happens if you ignore them)
| Mistake | What it causes | Fix |
|---|---|---|
| Using stale coffee beans | Flat, lifeless flavor; lack of aroma | Buy whole beans in small quantities, store in an airtight container away from light/heat, grind just before brewing. |
| Incorrect grind size | Bitter (too fine) or weak (too coarse) coffee | Adjust grinder setting; consult brewer instructions for recommended grind size. |
| Using tap water | Off-flavors (chlorine, minerals), scale buildup in brewer | Use filtered water; consider a water filter pitcher or faucet attachment. |
| Wrong coffee-to-water ratio | Too strong (over-extracted) or too weak (under-extracted) coffee | Use a scale to measure coffee and water; aim for 1:16-1:18 ratio as a starting point. |
| Brewing with incorrect water temperature | Under-extraction (too cool) or burnt taste (too hot) | Check your brewer’s specifications; some brewers have temperature controls. For pour-over, use a thermometer. |
| Not cleaning equipment regularly | Bitter residue, mold growth, off-flavors, reduced brewer lifespan | Rinse all components after each use; descale drip brewers every 1-3 months depending on water hardness. |
| Letting coffee sit on a hot plate | Burnt, acrid taste; loss of delicate flavors | Serve immediately; transfer to a thermal carafe; or brew smaller batches. |
| Compacting coffee grounds | Uneven water flow, channeling, under-extraction in parts | Gently level grounds; do not tamp for drip or French press methods. |
| Using bleached paper filters without rinsing | Papery taste in coffee | Rinse paper filters thoroughly with hot water before adding grounds. |
Decision rules (simple if/then)
- If your coffee tastes too bitter, then try a coarser grind or reduce brewing time, because bitterness often indicates over-extraction.
- If your coffee tastes too weak or sour, then try a finer grind or increase brewing time, because sourness and weakness can signal under-extraction.
- If you notice a metallic or chlorine taste, then switch to filtered water, because tap water impurities can significantly affect flavor.
- If your coffee lacks aroma and tastes flat, then check the roast date and grind just before brewing, because freshness is paramount for good flavor.
- If your brew time is too fast (e.g., pour-over drains quickly), then grind finer, because the water is passing through the coffee bed too quickly.
- If your brew time is too slow (e.g., drip machine takes forever), then grind coarser, because the water is having difficulty passing through.
- If your machine is dripping slowly or making strange noises, then descale it, because mineral buildup can impede water flow.
- If you want a cleaner, brighter cup, then use a paper filter, because it removes more oils and sediment.
- If you prefer a fuller body with more oils and fines, then use a French Press or metal filter, because they allow more particles into the cup.
- If your coffee cools too quickly after brewing, then pre-heat your mug or carafe with hot water, because a cold vessel will rapidly drop the coffee’s temperature.
FAQ
Is Kicking Horse Coffee still an independent company?
No, Kicking Horse Coffee was acquired by Lavazza, an Italian coffee company, in 2017. However, it continues to operate as a distinct brand under the Lavazza group.
Where is Kicking Horse Coffee roasted?
Kicking Horse Coffee maintains its roasting operations in its original location in Invermere, British Columbia, Canada. This ensures consistency with its established production processes.
Is Kicking Horse Coffee organic?
Yes, Kicking Horse Coffee is committed to organic practices. Most, if not all, of their coffee offerings are certified organic. Always check the specific product packaging for certification details.
Is Kicking Horse Coffee fair trade?
Yes, Kicking Horse Coffee is also dedicated to fair trade principles. Many of their blends carry fair trade certification, supporting sustainable livelihoods for coffee farmers. Look for the Fair Trade Certified label on their products.
Does the ownership change affect the taste of Kicking Horse Coffee?
According to Kicking Horse Coffee and Lavazza, the acquisition was intended to expand the brand’s reach while maintaining its core values and product quality. The roasting process and commitment to organic and fair trade beans remain central to the brand.
What kind of coffee beans does Kicking Horse Coffee use?
Kicking Horse Coffee primarily uses 100% Arabica beans, sourced from various regions around the world. They are known for offering a range of roast profiles, from light to dark, catering to different preferences.
What this page does NOT cover (and where to go next)
- Detailed comparisons of Kicking Horse Coffee blends.
- Specific brewing techniques for espresso or cold brew.
- In-depth history of Lavazza or the global coffee industry.
- Environmental impact of coffee farming beyond organic and fair trade certifications.
- Advanced coffee tasting notes or flavor profiles.
- How to repair or troubleshoot specific coffee maker models.