Did anyone else happen to catch this show tonight? An amazing documentary about the woman (Eleni Gabre-Madhin) behind the Ethiopian Commodities Exchange. While this didn't answer all of our questions about how the newly adopted ECX is going to affect
Read more…i have a friend who's goin to school in houston and wants to know where to go to get an exceptional cup of coffee.... any suggestions?
Read more…We recently started brewing all of our coffee with a French press and we've noticed an immediate improvement to the quality of our coffee. The improvement is no surprise, but I would like to educate our customers to why the taste has improved via the
Read more…Curious to know if there is a "general" path one takes to become a Green Coffee purchaser for a Specialty Coffee company? Do you start out as a roaster? A barista? What are skill sets you think are invaluable? Asking from the point of view of a coffe
Read more…I was browsing arround and I found this, I find it a great invention, it's a pitcher for milk, that shrinks in order to keep air out of the container allowing milk to last for even a week longer! http://www.treehugger.com/files/2009/07/shrinking-jug
Read more…It has been revealed this weekend that a large Starbucks Venti Dark Berry Mocha Frappuccino contains 561 calories, more than a quarter of a woman's daily calorie intake. Would this stop you from drinking it? Do you care!? http://www.nextgenfoodus.c
Read more…Today I'm having a nice Ethiopian Yirga Cheffe - roasted last night to about 422 on the bean mass gage. Bright, acidic, citrusy, sharp - can't wait to try it after about 4 days rest. Press pot, then a vac pot... Sweet nectar of life! Chris LaGrange
Read more…Recently a group of us have been trying different ratios for pour overs. This is for just a single 12oz cup. I am just curious to what others have been using as their standard or base. Some times you just have to try stuff out to know so we have been
Read more…instead of water use vodka. its super strong, you go nuts. I'm serious it's pretty damn good. and the only reason I own a toddy maker at home.
Read more…Our managers and other interested staff get together every month to talk coffee outside of "work" (surprise!). Specifically, we've been watching films that deal with coffee or the coffee industry. I'm hoping that some of you folks out there could sug
Read more…Cold brew. What's your favorite way to prepare it? Sweetened or not? Milk, cream, or straight? How do you serve yours? How do customers respond?
Read more…Here's what he had to say about the Swiss Water process: "The old standby water decaffeination company, Swiss Water (the only attempt to brand a process), of Vancouver, Canada, is doing all the advertising while others are improving their process. We
Read more…Hello all... This has been bugging me for a while, because I hate to serve a watered-down drink: We serve a huge variety of hot teas, arranged on shelves in jars for the customers to bring to the counter for us to prepare. When a customer brings a te
Read more…"Organic coffee imports to the United States and Canada posted a surprise 12 per cent volume increase in 2008 year-on-year because of health consciousness and customer habit, the North American Organic Coffee Industry Survey said Tuesday." Interesti
Read more…Hi Everyone, I need a bunch of short coffee facts. They can be serious, funny, whatever as long as they are short and true. Thanks
Read more…i have people come in and want decaf. ive been able to pursuade a few to drink dark roasts instead because they appearantly have less caffeine, does anyone know what the difference really is? is there a substantial amount i can tell the customer? (i.
Read more…Some friends of mine will give me a green bean right from his farm, but I have no idea how to do home roasting. Is there any idea to recognize is it a good quality green bean or not? Or I have to roast it first?
Read more…I've had the word "Bucaramanga" stuck in my head for a week now. What's stuck in yours?
Read more…Hi guys What's your opinion on toddy coffee. Is it a good base for cold coffee drinks and more important how can you make it. Greets Djaya
Read more…Hey all, A common theme that seems to be popping up is questions relating to the science behind coffee and espresso. Does anyone know of any books that are more technical and break down coffee to a molecular level to better explain the science behi
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