Coffee Facts

Peet’s Coffee Faces U.S. Store Closures Amid Parent Company Takeover

Jan

Coffee FactsArea, Bay, Father, Peet, This

Peet’s Coffee Faces U.S. Store Closures Amid Parent Company Takeover

Consider this your morning briefing: Peet’s Coffee is shuttering dozens of U.S. locations, including key Bay Area spots, as its parent company prepares for a $18 billion takeover. The closures, announced in late January, signal a seismic shift in the brand’s strategy as Keurig Dr Pepper moves to acquire JDE Peet’s, the parent company behind the iconic roast. This isn’t just about consolidating real estate—it’s about redefining the brand’s future in a market where convenience and scale are king. The move comes as Peet’s navigates a delicate balance between preserving its legacy and adapting to modern demands. Store managers in…

Elemental Coffee’s New OKC Cafe Elevates Quality, Community

Jan

By ADMIN@CoffeeWineTea.com

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Coffee Factsbenefits of coffee, Elemental, Father, Innovation, Oklahoma

Elemental Coffee’s New OKC Cafe Elevates Quality, Community

This is worth savoring: In the heart of Oklahoma City’s Innovation District, Elemental Coffee has opened a new chapter in its mission to redefine quality. The second company-owned location inside Innovation Hall’s community center isn’t just a café—it’s a statement. With a La Marzocco Linea PB espresso machine and menus crafted around locally sourced ingredients, Elemental is proving that exceptional coffee and community-centric design can coexist. The space, spanning 600 square feet, balances casual shared seating with intimate corners, inviting both quick bites and lingering conversations. At its core, Elemental’s approach is deliberate. Co-owner Al Shinn insists that “intentionally sourced,…

Stingless Bees Could Revolutionize Coffee Farming in Brazil

Jan

By ADMIN@CoffeeWineTea.com

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Coffee FactsBut, Father, Researchers, This

Stingless Bees Could Revolutionize Coffee Farming in Brazil

There’s something brewing in Brazil’s coffee fields—and it’s not just the beans. A new study reveals that native stingless bees might be the key to boosting yields without sacrificing pest control. Researchers found that coffee branches near colonies of Scaptotrigona depilis produced 67% more fruit than those farther away, hinting at a symbiotic relationship between bees and arabica plants. This isn’t just a lab experiment—it’s a real-world test on full-sun farms, where bees coexist with pesticides and conventional farming practices. The study, published in Frontiers in Bee Science, tracked six conventional farms in Minas Gerais and São Paulo, placing 10…

Georgia’s Coffee Renaissance: From Wine Cellars to Global Roasters

Jan

By ADMIN@CoffeeWineTea.com

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Coffee Factsbenefits of coffee, Father, Georgia, Georgian, Shavi

Georgia’s Coffee Renaissance: From Wine Cellars to Global Roasters

Consider this your morning briefing: Georgia is rewriting its culinary narrative. Once defined by wine and traditional coffee, the country now thrives on a dual legacy of fermentation mastery and global curiosity. Its specialty coffee scene, fueled by a blend of ancient techniques and modern innovation, is no longer an afterthought—it’s a catalyst. Tbilisi’s cafés, once dominated by Turkish brews, now buzz with pour-over rituals and espresso artistry. This shift isn’t accidental; it’s a cultural collision. Georgia’s winemaking heritage, which has shaped its identity for millennia, now serves as a blueprint for coffee’s evolution. The same reverence for terroir and…

The Paradox of Success: Why Specialty Coffee’s Moral Narrative Falters

Jan

By ADMIN@CoffeeWineTea.com

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Coffee FactsBut, Father, Felipe, Specialty, This

The Paradox of Success: Why Specialty Coffee’s Moral Narrative Falters

Real talk: The specialty coffee industry’s moral narrative is built on a fragile premise—producers are poor, vulnerable, and in need of rescue. But when they succeed, the system often resists. This isn’t just about economics; it’s about identity. Specialty coffee sells itself as a force for good, yet its success metrics quietly contradict that mission. The industry’s language frames producers as struggling, dependent actors, while roasters and consumers are cast as saviors. But when a farmer like Felipe Sardi of La Palma & El Tucán thrives, paying neighbors three times the regional price and reinvesting in community, the narrative shifts.…

Idyll Coffee Roasters’ Wauwatosa Cafe: A Masterclass in Coffee and Community

Jan

By ADMIN@CoffeeWineTea.com

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Coffee FactsFather, Idyll, Kurgan, Sohnle

Idyll Coffee Roasters’ Wauwatosa Cafe: A Masterclass in Coffee and Community

Get ready to sip on this: Idyll Coffee Roasters has transformed a Milwaukee suburb into a coffee haven, blending hyper-local sourcing, artisanal craftsmanship, and a design that feels like a curated living room. The new 14,000-square-foot space in Wauwatosa isn’t just a cafe—it’s a statement. With two-story windows spilling light onto lush plants, a two-sided fireplace anchoring the ground floor, and a flower-like circular couch wrapping a structural pillar upstairs, the interior feels less like a commercial space and more like a gathering place for thinkers, creators, and coffee lovers. The heart of the operation is the 1,000-square-foot roastery, where…

First Roast Lessons: Ethiopian Guji’s Bold Awakening

Jan

By ADMIN@CoffeeWineTea.com

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Coffee Factsacidity, alchemy, Ethiopian, Father, Guji

First Roast Lessons: Ethiopian Guji’s Bold Awakening

Coffee lovers, wine enthusiasts, tea devotees—here’s a lesson in humility and fire. My first roast attempt with Ethiopian Guji was a masterclass in chaos, blending ambition with rookie mistakes. I chased a light roast, but the machine’s heat and my nerves conspired to deliver something darker than intended. The result? A bold, smoky profile that defies expectations, proving that even flawed experiments can spark revelation. The SR800’s drum spun faster than I’d anticipated, turning 225g of green beans into 188g of roasted coffee in a blur of timing and tension. I’d mapped out the roast curve, yet the process felt…

Mastering Chocolate Notes: A Cubean Roaster’s First Manual Roast Breakdown

Jan

By ADMIN@CoffeeWineTea.com

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Coffee FactsCubean, Father, how to clean your coffee maker, Maillard

Mastering Chocolate Notes: A Cubean Roaster’s First Manual Roast Breakdown

Real talk: Your first manual roast with a Cubean roaster isn’t just about timing—it’s about precision, patience, and a dash of science. You’ve already seen how automatic profiles can feel like a passive exercise, leaving your beans flat and underdeveloped. Now, you’re chasing that sweet, chocolatey complexity—and the question is: how do you nail it? The answer lies in understanding the rhythm of the roast, not just the heat. The key is the ROR (Rate of Rise) curve. You noticed it’s tricky to get that curve to trend down, and that’s not a mistake—it’s a clue. A steep ROR early…

Behmor 2000AB Plus: A Home Roaster’s Honest Take on Indoor Roasting

Jan

By ADMIN@CoffeeWineTea.com

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Coffee FactsBehmor, California, Father, Plus

Behmor 2000AB Plus: A Home Roaster’s Honest Take on Indoor Roasting

If you're eyeing the Behmor 2000AB Plus as a step up from your popcorn popper, you’re not alone. The machine has earned cult status among home roasters, but its appeal hinges on a few critical factors—especially if you’re roasting indoors. Let’s cut through the hype. First, smoke suppression. The Behmor’s built-in system is a lifesaver for those without a garage or outdoor space. Early adopters report it tames the smoke enough to make indoor roasting feasible, though you’ll still need to manage airflow. It’s not a magic fix, but it’s a practical workaround for colder climates. If you’re roasting until…

Mastering Heatgun Roasting: How to Cut Your Drying Time in Half

Jan

By ADMIN@CoffeeWineTea.com

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Coffee FactsAdjust, Father, how to clean your coffee maker

Mastering Heatgun Roasting: How to Cut Your Drying Time in Half

This is worth savoring: Your heatgun roasting setup is doing the heavy lifting, but the numbers don’t add up. You’re hitting 12 minutes for first crack and 13–15 minutes total, yet the drying stage feels glacial—8 minutes is a red flag. The coffee tastes good, but not great. You’re not alone. Heatgun roasting is a high-stakes dance between heat delivery, bean moisture, and timing. Let’s fix the math. The drying phase is your first hurdle. At 12 minutes for first crack, you’re already 4–6 minutes behind the 6–9 minute light roast sweet spot. That’s not a typo—it’s a critical detail.…