I've been thinking about trying my hand at making Turkish coffee. Our neighbor in the shopping center is Lebanese, makes a good cup, and has offered to show me how. However, I'm not going to use that preground powdered stuff... authentic or not. I'm
Read more…My buddy just moved to Princeton, NJ to go to seminary at Princeton Theological. Obviously Ninth Street and Grumpy are within a relatively decent range, but are there shops that are in his immediate vicinity that could blow his mind?
Read more…Has anyone had any Beloya yet? PT'S just got the new crop in and it is delicious. It has some distinct berry notes in the aroma and a real nice spicy finish I had several cups of Beloya on the clover today. If you haven't tried any yet be sure to get
Read more…Hi all I am just sharing it for all of you specially for whom they don't know about it . http://www.swisswater.com/resources/SWDecafDiagram07.pdf i hope its useful :)
Read more…Any ideas on a blend that would deliver a decent cup of coffee after being cut by hot water? Folks around here are used to nearly transparent coffee so I have been kicking around the idea of having a kind of starter coffee for the old-folks set in th
Read more…What are your thoughts on offering a cheaply priced iced coffee ($1/12oz-$1.5/20oz)? Do you think this will cheapen the specialty coffee product you are selling? Do you think it will lower the ticket price of your current customers? Or do you think b
Read more…Hi friends, I was introduced here by Sylvia Gutiérrez and I found the community very interesting. Well, I would like to present you a new project from the International Coffee Organization which aims to gather coffee industry members from around the
Read more…So, I was getting ready for my cupping last week, and each month I feature a curveball coffee, one that I haven't had, and one that's easily accessible to the public, usually a mass market coffee. This past time I happened to be in Target, and though
Read more…I have been tinkerin’ with brewing systems. …I’m looking for quality, …something that brews cup to cup, …but is easy enough for an average counterperson type employee to handle. I have a Clover, and I have an Avalon. The Clover is too complex and has
Read more…Im curious to know what everyone's Favorite brew method would be? Lets say for this conversation we leave out Espresso. Lets stick with other methods. Drip, French Press, Vacuum, Balance Brew, Turkish, Perculator, boiling coffee with egg yokes, whate
Read more…I am looking for a cupping course in Northern California (preferably in the Bay Area). I know that Boot Coffee has a great cupping/roasting course but I am trying to find something more focussed on cupping (similar to what Coffee Lab International ha
Read more…please, move the picture with dollar bill with the stupid writing on cos this site is over that kind of behavior. that guy who visited murky's coffee is a bastard who dont know anything about coffee, but more important, he dont know anything about hu
Read more…I am heading down to southern californiia in a day (mostly San Diego, but a bit of LA as well) and was wondering if there were any good cafes to check out other than SD's beloved Cafe Calabria... any suggestions? Tyler
Read more…All, I am about to go with SG for my coffee beans and I am wondering if anyone out there is using them. Have they been good to work with? Have you been able to find a bean that has an outstanding profile? I have found their Kenya AA to be great but s
Read more…Does anyone know of good coffee shops in Indianapolis? I'd prefer to support the local store owners instead of the large retail chains, but I've yet to find a suitable local coffee shop. Does anyone have any suggestions? Something on the north or nor
Read more…Currently trying to get my head round the coffee roasting process... eep! Seems to me that roasters and cuppers have a great deal of power in this industry, (in repsect of quality control and marketing) which for me is very interesting. Can someone t
Read more…I am opening a coffee house in August and I want to get customers to order a French press serving of whatever fresh roast is available. Do you use a small grinder set aside just for the French press? Do you use timers on the press and allow the custo
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