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Blog

Filtering by Tag: roasting

Coffee Elevator Speeches

Paul Haworth

So you're ready to tell people about your coffee obsession? Maybe you're thinking you could actually entice some folks into joining your madness? We would like to offer you some of our favorite analogies and elevator speeches we have curated over the years. Some of them are direct answers to questions and others are more general. No matter what, it is best to maintain a sense of humor and admit that you are, in fact, insane. Insane for the bean!

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Resolutions & Coffee

Paul Haworth

You say you want a resolution? We have a few coffee related ideas for you to consider if you're looking for some challenges in this brand new year. Whether you are a total novice or a seasoned specialty coffee drinker, there are ways to expand your horizons and further your enjoyment that can play nicely with the fresh enthusiasm a reset calendar brings.

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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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Just Add Water

Paul Haworth

What's this, there is something called 'instant coffee?' That's funny, because all coffee is technically instant. Sure. You know, 'just add water.' Seriously though, coffee is such a beautifully basic craft. The two ingredients are coffee and water. We spend a lot of time talking about the bean and what it means. Let's spend some time contemplating water.

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Roast Dates

Paul Haworth

Coffee is not the type of product that will carry an 'enjoy by' date. It is, however, becoming more and more common to see a 'roasted on' date printed on bags of beans. For the home coffee craftsman, this can be a very useful piece of information to take into account. It isn't like a perishable food product that might actually kill you if it is a little past its prime, but there is a window of ideal aromatic freshness that the consumer should know.

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