Musings
The ratio that matters more than your machine
You can spend $3,000 on a machine and still make a worse cup than someone using $30 gear, all because of one number.Coffee-to-water ratio is the single biggest lever most home brewers never touch, and it's almost entirely free to fix. A common starting point...
The ratio that matters more than your machine
You can spend $3,000 on a machine and still make a worse cup than someone using $30 gear, all because of one number.Coffee-to-water ratio is the single biggest lever most home brewers never touch, and it's almost entirely free to fix. A common starting point...
Fresher isn't always better. Coffee needs to re...
Right after roasting, beans are packed with CO2, a natural byproduct of the roasting process, trapped inside the bean's cellular structure. Brew too soon after roasting and that gas pushes back against the water during extraction, disrupting how evenly the coffee actually gets brewed. The...
Fresher isn't always better. Coffee needs to re...
Right after roasting, beans are packed with CO2, a natural byproduct of the roasting process, trapped inside the bean's cellular structure. Brew too soon after roasting and that gas pushes back against the water during extraction, disrupting how evenly the coffee actually gets brewed. The...
"Ethically sourced" appears on a lot of coffee ...
For us, the answer is traceability, and traceability is really a paper trail. A traceable coffee is one you can follow from a named farm or cooperative, through a specific mill or washing station, to the roaster, ideally with some visibility into what was paid...
"Ethically sourced" appears on a lot of coffee ...
For us, the answer is traceability, and traceability is really a paper trail. A traceable coffee is one you can follow from a named farm or cooperative, through a specific mill or washing station, to the roaster, ideally with some visibility into what was paid...
Washed, natural, honey: the step that shapes fl...
The roast gets the credit. The processing method does most of the work. Before a coffee cherry ever meets a roaster, it goes through processing, turning a wet, fruit-covered cherry into a stable, dry green bean ready to ship. How that happens changes the final...
Washed, natural, honey: the step that shapes fl...
The roast gets the credit. The processing method does most of the work. Before a coffee cherry ever meets a roaster, it goes through processing, turning a wet, fruit-covered cherry into a stable, dry green bean ready to ship. How that happens changes the final...
What is 'terroir' in coffee, and why does it ma...
Two farms, 500 metres apart. Completely different cup.Wine drinkers have known about terroir for centuries, the idea that soil, altitude, climate and shade leave a fingerprint on the fruit that no winemaker can fake or replicate elsewhere. Coffee works exactly the same way, even though...
What is 'terroir' in coffee, and why does it ma...
Two farms, 500 metres apart. Completely different cup.Wine drinkers have known about terroir for centuries, the idea that soil, altitude, climate and shade leave a fingerprint on the fruit that no winemaker can fake or replicate elsewhere. Coffee works exactly the same way, even though...
From Cherry to Cup - The Final Chapter
Over the past few weeks, we’ve followed coffee’s journey from traditional natural, washed and honey processing to the innovative world of anaerobic fermentation, carbonic maceration, thermal shock and co-fermentation. What’s clear is that processing is no longer simply about preparing coffee for export. It has...
From Cherry to Cup - The Final Chapter
Over the past few weeks, we’ve followed coffee’s journey from traditional natural, washed and honey processing to the innovative world of anaerobic fermentation, carbonic maceration, thermal shock and co-fermentation. What’s clear is that processing is no longer simply about preparing coffee for export. It has...
From Cherry to Cup - Co-Fermentation: Innovatio...
No modern coffee processing method generates stronger opinions than co-fermentation. For some, it represents the cutting edge of coffee innovation, allowing producers to create entirely new sensory experiences while adding value at origin. For others, it crosses a line. Critics argue that co-fermentation risks transforming...
From Cherry to Cup - Co-Fermentation: Innovatio...
No modern coffee processing method generates stronger opinions than co-fermentation. For some, it represents the cutting edge of coffee innovation, allowing producers to create entirely new sensory experiences while adding value at origin. For others, it crosses a line. Critics argue that co-fermentation risks transforming...
From Cherry to Cup - Thermal Shock Processing: ...
If carbonic maceration introduced precision fermentation to coffee, thermal shock processing pushed that precision even further. Over the past few years, few processing methods have attracted as much attention in specialty coffee, producing cups with remarkably vivid, expressive flavour profiles. For some, it represents the...
From Cherry to Cup - Thermal Shock Processing: ...
If carbonic maceration introduced precision fermentation to coffee, thermal shock processing pushed that precision even further. Over the past few years, few processing methods have attracted as much attention in specialty coffee, producing cups with remarkably vivid, expressive flavour profiles. For some, it represents the...