Nut butter has grown in popularity over the past few years. They’re healthy, delicious, and… EASY TO MAKE!? Yeah, that’s right. We said it. Making your own nut butter at home is really simple! Store-bought butter can be convenient, sure, but we’re reaching for our homemade versions for a few reasons: You get to stay home! Cost-effective No added sugar, salt, or chemicals Use what you already have Create your own fun blends Choose how much/how little you want to make So fire up your food processor (or blender) and try out some of our favorite nut butter recipes! The...

When we set out to make a coffee for all of our customers who are on the go, we wanted to keep the quality of our craft consistent. “We’ve played around with formats such as single serve in the past for instance, but couldn’t get the coffee to taste up to the standards we’d want our customers to experience,”Sam Mirto, Director of Coffee at Ferris explained. In fact, instant coffee isn’t anything new. Soluble coffee was patented in 1881 in France by Alphonse Allais. History even traces a concentrated coffee/milk/sugar mixture used during the American Civil War! Developments and renditions evolved over...

At the end of February, myself and two other members of the Ferris team went on a trip to California to touch base with our almond and walnut suppliers. Our mission was to become better acquainted with the growing and processing methods of both of these tree nuts. In just two days we toured three almond processing facilities, two walnut shelling/processing facilities, an almond orchard and a walnut orchard. It was a busy two days! When we arrived in California, the last of the almonds were blooming. We watched the petal fall as we listened to the loud buzzing bees,...

One of the most frequently asked questions that we get at Ferris is “What is the strongest coffee you have?” There isn’t really a simple answer to this question, therefore let me give you an explanation of some stuff first… Written by Sam Mirto, VP of Coffee Operations When we talk about strength in our coffee, what we’re actually referring to is the Total Dissolved Solids that have been incorporated into the solution (coffee) as a result of brewing. This gets complicated so I won’t go too in depth, but suffice to say that an ideal TDS percentage is in the...