Great story about what DoubleShot is doing to push quality coffee. See http://minilink.me/natural/ What is everyone's opinion about natural processed coffees like those found in Ethiopia, Yemen et al? Al
Read more…http://jamesliu.coffeespoons.org/wp-content/uploads/2009/12/cuppingform.pdf and http://jamesliu.coffeespoons.org/wp-content/uploads/2009/12/espressoevalform.pdf What do you guys think? Useful? You count the pluses and minuses and then add that to
Read more…I was wondering how important having organic coffee is to customers. First, I admit I understand the appeal, and all things being equal (flavor, cost, etc), I would certainly prefer to have a cup of coffee knowing the beans were not produced with sy
Read more…I'm not sure if anybody is willing to give up any ideas on this one! lol But I thought I'd try. I'm starting a new Roaster business here in Canada, and wondering if anybody has any unique ideas for building up Retail locations, online sales, PR, etc.
Read more…I am planning to open a coffee shop early next spring and am currently doing research. I am considering incorporating pourover brewbars into the shop and would like some educated opinions. Do you think this brew method produces excellent coffee? Do y
Read more…I have been reading online about the outbreak of the broca bug in Colombia this year from all the excess of rain. I know they are predicting a major shortage in the new crops coming in, and I read somewhere that certain regions had it as bad as 38%of
Read more…So. thus far in my ~2 weeks of being open, i'm really happy with the roaster, and i like his coffees a lot. he gets coffee via royal importers NY and is very much in line with my coffee philosophy - roasting exactly what the bean needs and always up
Read more…Hi, just wondering if charge temp for IR-3 roaster should change with type of bean (hard/soft) and/or size of batch? I want to drop at around 380 degree F, but can not reach 265 for 50/50 airflow fast enough. My roasts are taking too long as a result
Read more…Any suggestions on the proper preparation of a Cafe Cubano, including the correct amount of sugar?
Read more…hi evereyone, any recommendations on coffee shops in rio de janeiro? thank you
Read more…Hello all, I'm just starting to get into roasting and was wondering if anyone had any advice on blending beans, different roasts for beans from various sources, any particular sources you would recommend to order from, etc. I'll be using a small Sona
Read more…Had just enough Ethiopia Sidamo SCFCU DP left for two double shots from some I'd pulled for QC of a recent Delirium Espresso Blend roast session. (Delirium comprised of 4 beans, 5 roasts) Now at 9 days rest it's frakin' screaming killer good! No I di
Read more…Does anyone do, or has anyone seen free pour cafe au let art? I dont have a steam wand for milk at home so I haven't been able to try it. I'm looking into opening a coffee brew bar without an espresso machine and would still like to aesthetically bea
Read more…I stumbled across this article based in Houston and i notice the whole article is nothing but misinformation.. http://blogs.houstonpress.com/eating/2009/11/roast_bean_profiling_coffee.php Thoughts, Comments? Discuss
Read more…Hi!I started roasting coffee in a home roaster machine. I was in a coffee roastery to learn something about roasting and I read some blogs of coffee roasters... Now I am doing this: 1)Heat up to 440F 2)Throw coffee inside,it goes down to 390F, I saw
Read more…So because most of my friends know I'm such a coffee snob and I get beans from my cafe...they often ask me what is the best coffee to buy in the grocery store? I don't want to waste money on mass produced coffee. Any suggestions?
Read more…Recently i've heard rave reviews about Monmouth Coffee in london and some other places in the USA in regards to Filter Coffee.... Everything from filter coffee stands to waiting in line for ages to get into these shops has me wondering - What is the
Read more…The specific antiradical activity against the hydroxyl radical of the water soluble components in green and dark roasted Coffea arabica and Coffea robusta coffee samples, both in vitro by the chemical deoxiribose assay and ex vivo in a biological cel
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