Everything You Need to Know About Our Coffee

Parisi Coffee is roasted in Kansas City, Missouri, at our dedicated roasting facility, where our team roasts each coffee to bring out its best qualities.

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Parisi combines exceptional coffee craft with genuine hospitality. We take a thoughtful, uncompromising approach to sourcing and roasting exceptional coffees while making specialty coffee welcoming and approachable. Inspired by a modern Italian sensibility, we believe great coffee should feel sophisticated, never complicated.

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Specialty coffee represents exceptional quality from seed to cup. It generally refers to coffees scoring 80 points or higher on the Specialty Coffee Association’s 100-point scale and reflects quality throughout sourcing, processing, roasting and preparation.

Specialty coffee is selected for its quality, consistency and distinctive flavor. Greater attention is typically given to where and how the coffee is grown, processed, sourced and roasted, allowing more of each coffee’s natural character to come through in the cup.

Yes. In 2013, Parisi Coffee’s Pete Licata won the World Barista Championship in Melbourne, Australia, competing against top baristas from more than 50 countries. Licata, who served as Parisi’s Quality Assurance Manager, won the world title using coffee roasted by Parisi. He was also a two-time U.S. Barista Champion, winning the national competition in 2011 and 2013.

All of our green coffee is sourced through approved suppliers that are required to meet strict food safety and quality standards. Each incoming lot is inspected and evaluated prior to roasting. In addition, all coffee is roasted at temperatures that eliminate any potential microbial hazards, including mold.

We also conduct routine third-party laboratory testing on our coffee for the presence of pesticides, Aflatoxin, and Ochratoxin A (mycotoxins). We additionally test for common pathogens such as Salmonella, Staph, and Listeria monocytogenes, as well as for yeast and mold. To date, our coffee has consistently tested undetectable for all of the above.

Beyond lab testing, we rely heavily on sensory and physical evaluation to ensure our coffee meets our quality standards and is free from defects, including any indication of mold. We utilize certified Q Graders on staff who are trained to identify defects in both green and roasted coffee, and we do not use or sell any coffee that does not meet our standards.

Start with the flavors you enjoy. Look at each coffee’s tasting notes, roast profile and origin to find one that sounds like you. If you prefer something familiar and balanced, a blend is a great place to start. For more distinctive flavors and characteristics, explore our single-origin coffees.

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Our espresso blends are crafted specifically for a balanced, flavorful shot, but espresso isn’t limited to one type of coffee. Many of our coffees can make excellent espresso depending on the flavor profile you prefer.

A blend combines coffees from multiple origins to create a balanced, consistent flavor profile. Single-origin coffees come from one specific origin, region, farm or producer and highlight the distinctive characteristics of that place and harvest.

A coffee blend combines coffees from two or more origins to create a specific flavor profile. Blending allows us to balance characteristics such as sweetness, acidity, body and finish.

Single-origin coffee comes from a specific geographic origin—which may be a country, region, cooperative, farm or individual producer. These coffees often showcase flavors and characteristics unique to where and how they were grown.

Coffee is grown in tropical regions around the world, primarily within an area known as the Coffee Belt. Major coffee-growing regions span Central and South America, Africa and Asia, with differences in climate, elevation, soil and processing contributing to distinctive flavors.

Tasting notes describe the flavors and aromas you may experience in a coffee, such as chocolate, caramel, berries, citrus or nuts. They don’t necessarily mean those ingredients have been added—they describe naturally occurring characteristics we taste in the coffee.

Roast level describes how a coffee is developed during roasting and influences its flavor, aroma, acidity and body. At Parisi, we roast each coffee to bring out its best qualities rather than taking a one-size-fits-all approach.

Generally, lighter roasts highlight more of a coffee’s natural acidity and origin characteristics, while medium roasts offer a balance of sweetness, body and acidity. Darker roasts develop deeper, bolder and more roast-forward flavors.

Dark roast may taste stronger because of its deeper, more roast-forward flavor, but darker doesn’t necessarily mean more caffeine. Caffeine levels are influenced by several factors, including the coffee, brewing method and amount used.

We roast our coffee fresh in Kansas City and ship it within 48 hours of roasting, so it arrives fresh and ready to enjoy.

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For the best flavor, we recommend enjoying your coffee within two to three weeks of roasting. Whole bean coffee stays fresher longer, so whenever possible, grind only what you need just before brewing.

Yes. Most of our coffees are available whole bean or ground. Simply select your preferred grind when ordering.

For maximum freshness, we recommend whole bean and grinding just before brewing. If convenience is your priority, choose the grind that best matches your brewing method.

The right grind depends on how you brew. Generally, use coarse for French press, medium for drip coffee makers, medium-fine for pour-over, and fine for espresso. If ordering ground coffee from us, simply select your brewing method and we’ll take care of the grind.

Keep coffee in a cool, dry place away from heat, moisture and direct light. Store it in an airtight container and avoid the refrigerator. For the best flavor, grind only what you need just before brewing.

There’s no single best brewing method—it depends on the cup you enjoy. Pour-over can highlight clarity and nuance, French press emphasizes body, espresso creates concentrated flavor, and automatic drip offers an easy, balanced everyday cup.

Start with fresh coffee and good-quality water. Grind your coffee for your brewing method, measure both coffee and water for consistency, and adjust your grind, ratio and brew time to taste. A good starting point is approximately 1 gram of coffee for every 16 grams of water.

A good starting point is a 1:16 coffee-to-water ratio—or about 1 gram of coffee for every 16 grams of water. From there, adjust to your personal taste: use a little more coffee for a stronger cup or less for a lighter one.

Orders typically ship within 2 business days. We work quickly to get freshly roasted coffee on its way to you.

We offer free standard shipping on all subscription orders and regular one-time orders of $49 or more.

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At the moment, we do not ship internationally, but we’re working on expanding our shipping options in the future.

Yes. Join the Parisi Coffee email list and receive 20% off your first order. You’ll also be among the first to discover new coffee releases, limited offerings, brewing guidance, coffee stories and occasional offers created for the Parisi community.

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