The Bitter Truth: Fixing Ethiopian Roasts and Unlocking Chocolate Notes
Here’s something to stir your curiosity: You’re not alone in wrestling with bitterness in Ethiopian coffees, but the solution might lie in rethinking your...
The Crash and Flick Dilemma: Navigating Roast Profile Pitfalls
Here’s something to stir your curiosity: A light roast where you aimed for medium. The chaff crease is pale, the first crack hits at 1:42, and you dropped...
The Art of Balancing Development Time in Rwandan Coffee Roasting
Let’s talk about the delicate dance between roast time and flavor. A recent batch of Rwandan coffee revealed how small adjustments in development time can...
Behmor Roasting Just Got Data-Driven
There’s something brewing in the world of coffee roasting—literally. A new app is turning the chaotic art of roasting into a science, offering real-time...
The Road From Home Roast to Production Roaster
Time to spill: If you’ve ever burned a batch of beans at home, you know the thrill of roasting. But can that passion lead to a career as a production roaster.
Dark Roasts Are Making a Bold Return
Get ready to sip on this: Dark roasts are reclaiming their throne in the coffee world. After years of light roasts dominating the conversation, the heavy...
The Mug Size Mystery: Why Flat Whites Are Getting Messed Up
You’ve ordered a flat white, paid full price, and walked away wondering if you got a lukewarm latte or a coffee bomb in a cup the size of a cereal bowl....
The Upgrade That Transformed My Espresso Game
If you’ve ever wondered what makes a great espresso setup click, look no further than the quiet revolution happening in your kitchen. After three and a half...
The Cappuccino Conundrum: Why Restaurants Keep Siding with Milk Over Espresso
Pour yourself a cup for this one: You’re not imagining it. The cappuccino you’ve paid $7 for at your favorite brunch spot isn’t a drink—it’s a milkshake...
Fermentation’s Rise: Is the Coffee World Overlooking Organic?
Here’s something to stir your curiosity: The coffee world is obsessed with fermentation, but is it overshadowing the age-old organic movement. A bag of...