Prescott Coffee Roasters : Supplier of Quality Coffee Beans

As you may know, Prescott Coffee Roasters has closed the doors to our retail coffee shop. We appreciate, and will miss, all of our loyal customers as well as the occasional visitor who simply wanted a great cup of coffee.

We might not be retail anymore but that doesn’t mean we are going away.

Prescott Coffee Roasters is still your source for high quality, fresh roasted beans!

In an effort to concentrate on ‘the bean’ we have closed our retail store and now wholesale only. This means you can find our coffee in town at locally owned cafes, bakeries & restaurants. You don’t have to look hard to find us!

We supply our high quality, great tasting coffee to retail cafes, coffee shops, and stores in Prescott, Prescott Valley, and all over Northern Arizona.

Our coffee will be distributed solely through Corvis Distributing to the local shops, allowing me to concentrate on roasting and allowing Corvis to concentrate on taking orders, supplying cafes and maintaining equipment!

Corvis can be reached at 928-778-2699, or stop by for a visit at 9551 E. Lorna Ln in Prescott Valley. If you are new to the area and want to find PCR coffee, they can tell you who is selling it close by where you live.

Are you a local business owner who wants to serve our coffee?

Before we can become partners in coffee you must answer ‘yes’ to these questions-

1. Are you willing to buy and maintain good equipment?

2. Are you willing to WEIGH out the appropriate amount of coffee and grind it prior to brewing?

3. Are you willing to order only what you use each week and dispose of any old unsold coffee?

4. Are you willing to ensure your employees will always be trained to do their coffee duties correctly?

If I sell coffee to you through my distributor then YOU are the final factor in how my coffee is prepared and therefore you are a big part of my public image. We are a team. It’s not difficult to do all this right, it’s simply attention to detail. What makes ‘good coffee’ is strictly opinion, and opinions vary throughout the industry. What we ALL agree on is – you can’t cut corners preparing coffee, doing so ensures a beverage that falls far short of the potentially ‘best cup’ you paid for!

Did you answer yes and understand the last paragraph? Contact me through this site or through our Facebook page.

Thank you for looking us up.

Contact Prescott Coffee Roasters

Richard Gregory
Prescott Coffee Roasters
9551 E. Lorna Ln. Suite A
Prescott Valley, AZ 86314

Phone: 928-717-0190

Made in VermontPrescott Coffee Roasters’ accurate dispensing system
powered by Logical Machines

Cold Brew coffee season is here!It has been here for a while, so I apologize for not posting instructions sooner 🙂 . I prefer to NOT leave coffee steeping at room temp so I use the refrigerator and a longer time- You can make a cold brew concentrate at home with a few jars (or other containers) and the filter set up from your current brewer. A Press pot also works.Start with coffee ground on the fine side of a drip grind. That's a tight cone filter setting if you have those icons. More coarse coffee can send longer in the refrigerator to get similar results. I'm happy with using the Ode grinder at #3 for example.For every 1/3 cup of ground coffee (or 1oz by weight) add 2/3 cup of cold filtered water to the container you are going to put in the refrigerator. Swirl the contents to get the grounds evenly soaked.Place the lid on the container & put in the refrigerator. Set a 24 hour timer. I like to give it a swirl whenever I go into the 'fridge for something during this time.After 24 hours (or so, this isn't brain surgery) set up your coffee filter in the filter basket like you are going to make brewed coffee, but rinse the paper with a few ounces of filtered water and drain it. For grins taste / smell the water that just went through the filter and you'll see why we're rinsing it.Set the filter basket on top of another container that will hold your coffee concentrate. Take the jar out of the 'fridge and give it one last swirl mixing the water / grounds and carefully pour into the prepared coffee filter. I'll even pour it through a metal strainer above the filter and shuffle the grounds around in the strainer to get all the liquid out.Then leave that set up alone for a while until it stops dripping. Feel free to tap and shake to get every last drop of concentrate.That is it. You can add this concentrate to just about anything- cold water, ice & water, milk, milk substitutes, etc. Find the amount you like by experimenting!Also feel free to experiment, for example let the grounds & water sit for more than a day in your refrigerator. Or less. This is your brew so tune it to your liking.- Richard ... See MoreSee Less
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I hope everyone is having an enjoyable Memorial Day weekend. This holiday is a good time to get together and catch up with family and/or friends.Consider the origins of this holiday amid the sales and cookouts. There are MANY origins with what seems like the same idea - remembering those that have given their lives early in struggle to create the world we live in now. Decorating their graves is a nice mental offering. You can also give material support to groups or people who served along with those that are being remembered. Or those displaced by many more, feel free to share any organizations here that help veterans or veterans' families.Stay safe & healthy!- Richard ... See MoreSee Less
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Recently I sent this letter out to all my customers. One thing I neglected to put IN that letter was my CV-I've passed $1500 for a 3 day Barista school at a coffee lab and since then kept up on modern espresso theory & techniques. I've paid over $5k to go to roasting schools at Diedrich, Loring, and coffee labs and continued to keep up on modern roasting theory and techniques.In other words, when I am telling a shop how to brew coffee it comes from over 16 years experience and lots of training. Most trainings go well. Sometimes I show up to train and employees are distracted, come & go to do other work, or simply don't take notes. Why go through the trouble to set up a training just to not be there? Some of the worst experiences I have had involved experienced Baristas. I considered charging $300 for a 90 minute training in an effort to get shops to take it seriously. I can't DO a training until the equipment is being maintained properly which includes changing filters and grinder burrs. So everyone that serves my coffee has gotten this letter this week. I'm happy to do a free training with any shop (my coffee or others) that will listen. Better coffee everywhere will demand better coffee everywhere.90 minutes, 3 people max, uninterrupted and take notes. Call or text 928-717-0190 and we'll arrange a time! ... See MoreSee Less
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