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Blog

Filtering by Tag: beans

Passport Series: Brazil

Paul Haworth

If Ethiopia is the birthplace of coffee, Brazil is where it went to business school. Really though, coffee as a globally traded commodity has been more impacted by Brazil then any other country of origin. The saying goes that when Brazil sneezes, the rest of the coffee world catches a cold. Anyone who wants to understand how coffee prices have been (and still are being) set, learn why Fair Trade was established, or glimpse the full potential of highly mechanized coffee production cannot do so without learning about Brazil.

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Coffee Hype And What It Means

Paul Haworth

A common first question asked by those interested in specialty coffee is something along the line of what the 'best coffee' in the world is. There are many subjective ways to answer this question but usually the individual is asking about something quantified. They may want to know about high cupping (coffee tasting) scores, but more often than not it is expense that they want to know about. They are curious about whatever is currently 'hyped up' and costly.

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Tis the Season: A look at Coffee Seasonality

Paul Haworth

This time of year, we are all very aware of seasons. Coffee also has its seasons. For the beans to be created, coffee trees must first develop beautiful and aromatic flowers. These flowers will give way to cherries which will eventually be carefully selected. These cherries will be processed to yield their seeds. These seeds will then be roasted and consumed as 'coffee beans.'

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Blending

Paul Haworth

There's a bit of controversy around 'blending' coffee beans. Is it some kind of mystical high-point of coffee craft that involves a finely tuned palate and a deep concept of flavor aesthetics? Or is blending only for cheap, low quality coffees as many single origin, single estate, and single variety proponents claim? Maybe this sounds weird, but in order to understand why this stout debate exists, it is helpful to go back and think about some basic Socratic Greek philosophy.

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Is There A Right Way To Roast Coffee?

Paul Haworth

This may be the most hotly debated question regarding specialty coffee in our time. Roasting determines so much about what we ultimately experience in our coffee and is not a minor detail. It quickly goes from subtle to extreme when describing the ways different roasting styles interpret a coffee. We will attempt to be as objective as possible, as taste is ultimately a subjective and personal thing.

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Subscriptions

Paul Haworth

As a home coffee craftsperson, you are probably aware of the coffee bean subscription services that have recently hit the market. Some of these services are merely exponents of roasteries, offering a service which brings the beans to the customers' doors on a regular basis, with an initial upfront expense. Others are third party buyers who resell a variety of beans sourced from all over the country. Some of these third parties will build curated samplers or 'boxes' which ship regularly to provide the customer with a spectrum of specialty coffee, while others focus exclusively on helping the consumer find coffees they love and provide a consistent conduit for those beans. The third party services, which we will be focusing on here, all aim to connect roasters with consumers that otherwise would not have known about them.

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Adding Value

Paul Haworth

A very trendy statement in the third wave is "we can't add value, we can only take it away." It would seem this statement is rooted in an attempt to regain humility and to communicate a more complete narrative for the customer (regarding the journey of the bean. But we at Coffee Bureau think it might be time to embrace a new type of humility. Instead of focusing on quality as some sort of volatile chemical property in a coffee bean, let's ponder an even more complete perspective.

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