Local

Hometown

Coffeehouse 

located in the West Frankfort Mall

Welcome to our

Across the Globe

the legend

Coffee grown worldwide can trace its heritage back centuries to the ancient coffee forests on the Ethiopian plateau. There, legend says the goat herder Kaldi first discovered the potential of these beloved beans. 

The story goes that that Kaldi discovered coffee after he noticed that after eating the berries from a certain tree, his goats became so energetic that they did not want to sleep at night. 

As word moved east and coffee reached the Arabian peninsula, it began a journey which would bring these beans across the globe.

taken from: http://www.ncausa.org/About-Coffee/History-of-Coffee

Coffee around the World

The ideal conditions for coffee trees to thrive are found around the world in along the Equatorial zone called “The Bean Belt,” located between latitudes 25 degrees North and 30 degrees South.

Finicky Arabica grows best at high altitudes in rich soil, while the heartier Robusta prefers a higher temperature and can thrive on lower ground. 

Everything from the variety of the plant, the chemistry of the soil, the weather, the amount of rainfall and sunshine, and even the precise altitude at which the coffee grows can affect the taste of the final product. 

http://www.ncausa.org/About-Coffee/Coffee-Around-the-World

Coffee and Friends, a Perfect Blend

Located inside West Frankfort Mall West entrance

Coffeehouse Hours:

 8 am- 3:30 pm        Monday - Thursday

 8 am - 12::30 pm     Friday

 9 am - 12 pm           Saturday

12 pm-3 pm              Sunday  (Nov. 26-Dec. 17)

Menu: Coffee, non-caffeinated beverages, sweet & salty snacks and other items available.

Restrooms conveniently located inside main doors (west entrance).

Seating available.  Groups- let us know you are on your way!  618.713-5192

FB: @the.COFFEEHOUSE.WestFrankfort

Introducing
Pour-over Coffee 

taste.

The pour over method is the ability to have full control over the body, texture and strength of the cup of coffee you’re about to enjoy. You can make it stronger, smoother, lighter and or heavier in the body. When done properly, you’ll never have a burnt cup of coffee or one that tastes too weak. And because you’re pouring the coffee directly into the cup, instead of it sitting in a pot on your counter, the coffee you drink will be fresher, hotter and just taste a whole lot better. We like that.

Pour Over

House Specialties

Enjoy a decadent Cafe Bombon or Mocha Latte.  Both drinks start with fresh pulled espresso and are sweet.

Choose from 20+ syrups.

Need a coffee alternative?  We have Tea, Juice, Fruit Smoothies- Peach, Wildberry, Strawberry-Banana or Pina Colada.

We also have some Gluten Free and alternative milk options available.

from seed to cup

about COFFEE beans

1. Planting

A coffee bean is actually a seed. When dried, roasted and ground, it’s used to brew coffee. If the seed isn’t processed, it can be planted and grow into a coffee tree.

2. Harvesting the Cherries

Coffee seeds are generally planted in large beds in shaded nurseries. 

Depending on the variety, it will take approximately 3 to 4 years for the newly planted coffee trees to bear fruit. The fruit, called the coffee cherry, turns a bright, deep red when it is ripe and ready to be harvested.  

There is typically one major harvest a year.

3. Processing the Cherries

Once the coffee has been picked, processing must begin as quickly as possible to prevent fruit spoilage.

Then the beans are separated by weight as they pass through water channels. The lighter beans float to the top, while the heavier ripe beans sink to the bottom. 

After separation, the beans are transported to large, water-filled fermentation tanks. 

When fermentation is complete, the beans feel rough to the touch.  The beans are rinsed by going through additional water channels, and are ready for drying.

4. Drying the Beans

The dried beans are known as parchment coffee, and are warehoused in jute or sisal bags until they are readied for export.    

5. Milling the Beans

Before being exported, parchment coffee is processed. Hulling machinery removes the parchment layer (endocarp) from wet processed coffee.  Hulling dry processed coffee refers to removing the entire dried husk — the exocarp, mesocarp and endocarp — of the dried cherries.

6. Exporting the Beans

The milled beans, now referred to as green coffee, are loaded onto ships in either jute or sisal bags loaded in shipping containers, or bulk-shipped inside plastic-lined containers.

taken from: http://www.ncausa.org/About-Coffee/10-Steps-from-Seed-to-Cup

A Local Roaster, Anna, IL

Fresh roasted beans produce great tasting coffee and espresso.  Our beans are hand-delivered within days of being roasted. Try a fresh bag starting at $9.99,

1000 FACTORY OUTLET DR. | WEST FRANKFORT IL | 62896

618.713.5192