California

California’s Tea Revolution: A New Crop for the Golden State

Mar

Tea FactsBrothers, California, Chateau, Kearney, Swelam

California’s Tea Revolution: A New Crop for the Golden State

Consider this your morning briefing: California’s agricultural landscape is about to shift. Tea—America’s second-most-consumed beverage—has never been grown domestically, despite its ubiquity in 80% of U.S. households. With over 160 million Americans sipping it daily, the $6 billion annual import bill could be a missed opportunity. Enter Atef Swelam, director of UC Kearney Agricultural Research and Extension Center, who’s betting California’s climate can turn this global demand into a local boom. The Central Valley’s unique microclimate, with its warm days and cool nights, is ideal for tea cultivation. As the Sustainable Groundwater Management Act forces farmland retirement, Swelam sees tea…

Why Certain Years Dominate Puer Tea Markets

Mar

By ADMIN@CoffeeWineTea.com

0 Comments

Tea FactsBrothers, California, teas, These

Why Certain Years Dominate Puer Tea Markets

Here’s what you need to know about the curious pattern in puer tea vintages. If you’re diving into aged puer, you’ve likely noticed a strange trend: decades-old teas from 2007, 2010-11, and 2016-17 seem to dominate listings. Is this a coincidence, or does it reveal something about how these teas are produced, aged, and sold? The answer lies in a mix of natural conditions, market forces, and human decisions. The years in question often align with periods of stable climate and favorable harvests. For example, 2007 saw unusually warm temperatures in Yunnan, which accelerated tea growth and created a surplus.…

Mar

By ADMIN@CoffeeWineTea.com

0 Comments

Tea FactsAssam, Brothers, California, Lapsang, These

Brewing Bold: Tea for the Bold Palate

Pour yourself a cup for this one: If you’re sipping tea like it’s your job and craving a punch of flavor that rivals your morning coffee, you’re not alone. The Reddit thread is a testament to how tea lovers are chasing intensity—whether it’s the earthy bite of a black tea or the smoky kick of an herbal blend. The user’s current go-to teas, like Celestial Seasonings’ Sleepy Time and Irish Breakfast, are solid choices, but they’re asking for something that hits harder, deeper, and more satisfying. Let’s break down what makes a tea “strong” and where to find it. Strong…

The Unfiltered Tasting: Cremant, Champagne, and More

Mar

By ADMIN@CoffeeWineTea.com

0 Comments

Wine Factsacidity, Cabernet, California, Pingus, Sauvignon

The Unfiltered Tasting: Cremant, Champagne, and More

The tasting notes reveal a world where sparkling wines and bold reds blur the lines between tradition and innovation. From the sharp, citrus-driven Cremant de Bourgogne to the earthy, mineral-laced Cabernet Sauvignon, each pour offers a snapshot of style, terroir, and ambition. But what does it mean when a bottle of Champagne feels more like apple cider than champagne? Let’s cut through the fluff. Domaine Piron’s Cremant de Bourgogne starts with a nose of red apple juice and white grapes, its palate leaning into grape soda and sweet, slightly bitter apple cider. The bubbles are fleeting, the finish light and…

The Cold Truth About Coffee Bean Storage

Mar

By ADMIN@CoffeeWineTea.com

0 Comments

Coffee FactsBut, California, Father, Repetto, They

The Cold Truth About Coffee Bean Storage

Pour yourself a cup for this one: the debate over coffee bean storage isn’t just about temperature—it’s about preserving flavor, avoiding staleness, and respecting the craft. If you’ve ever wondered whether to freeze or refrigerate your beans, you’re not alone. But here’s the kicker: the answer hinges on timing, roast method, and how you handle them post-roast. Luciano Repetto, co-owner of San Francisco’s Graffeo roastery, cuts through the noise with hard-earned wisdom from decades of roasting. The first rule? Don’t rush. Freshly roasted beans aren’t ready to grind. “They need time to degas,” Repetto explains. Think of it like letting…

Blueberry Notes in Coffee: Where to Find Them

Mar

By ADMIN@CoffeeWineTea.com

0 Comments

Coffee FactsCalifornia, Ethiopian, Father, Sidamo, Yirgacheffe

Blueberry Notes in Coffee: Where to Find Them

If you’ve ever sipped a coffee that tasted like blueberries, you know how rare and magical that moment can be. The elusive fruitiness of blueberry in coffee isn’t just a flavor—it’s a sign of specific growing conditions, processing methods, and roast profiles. Ethiopia, in particular, has long been a go-to for floral and fruity notes, but finding that exact blueberry nuance requires more than just a guess. Ethiopian coffees, especially from regions like Yirgacheffe or Sidamo, often exhibit bright acidity and citrusy undertones. But blueberry? That’s a trickier target. It usually emerges when the beans are processed naturally or with…

Mastering the Behmor 2000ab: Fixing Grassiness in Honduran Roasts

Mar

By ADMIN@CoffeeWineTea.com

0 Comments

Coffee FactsCalifornia, Father, Honduran

Mastering the Behmor 2000ab: Fixing Grassiness in Honduran Roasts

Get ready to sip on this: The Behmor 2000ab is a powerhouse for precision roasting, but even the best gear can’t save a bean that’s not being treated right. If you’re wrestling with grassy, hollow notes in your Honduran roast—no matter how carefully you tweak the profile—you’re not alone. The issue often stems from a delicate balance between roast development and flavor extraction. Let’s cut through the noise and zero in on what’s really happening. Your current approach—starting at 150°F and dropping to 11:00—might be too aggressive for this bean. The grassiness suggests underdevelopment, but pushing past City+ without proper…

Uneven Roasts: What’s Causing the Split in Your Batch?

Mar

By ADMIN@CoffeeWineTea.com

0 Comments

Coffee FactsAgroforestry, California, Ethiopian, Father, how to clean your coffee maker

Uneven Roasts: What’s Causing the Split in Your Batch?

There’s something brewing in your roaster that’s leaving even the most seasoned roasters puzzled. You’ve got a batch of dry Ethiopian coffee from Sweet Maria’s, roasted on an SR 800 with an extension tube. Heat stays steady at three, airflow adjusted to keep beans moving but not frantic. First crack hits around seven minutes, development time just a minute. Yet here’s the rub: some beans look even, others are uneven, with hollow, less dense profiles. Is this a flaw in Ethiopian coffee, or a sign your process needs recalibrating? The answer lies in the dance between heat, airflow, and bean…

Mastering Nutty Roasts: Unleashing Brazil’s Hidden Flavor

Mar

By ADMIN@CoffeeWineTea.com

0 Comments

Coffee FactsBrazilian, California

Mastering Nutty Roasts: Unleashing Brazil’s Hidden Flavor

Here’s what you need to know: Brazilian coffee is often praised for its creamy body and caramel notes, but achieving a pronounced nuttiness requires more than just a medium-dark roast. If your Santos or Conillon beans are leaning fruit-forward instead of nutty, the issue likely lies in roast profile, origin, or even bean selection. The key is understanding how to coax out Brazil’s natural nutty character without masking it under sweetness or acidity. Start by recognizing that Brazil’s terroir—its high-altitude regions, clay soils, and tropical climate—creates beans with inherent nutty undertones. However, these flavors can be overshadowed by fruitiness if…

The Roaster Dilemma: Choosing the Right Upgrade for Your Coffee Obsession

Mar

By ADMIN@CoffeeWineTea.com

0 Comments

Coffee FactsBut, California, Father, how to clean your coffee maker

The Roaster Dilemma: Choosing the Right Upgrade for Your Coffee Obsession

This is worth savoring: You’ve spent years mastering the art of roasting with a budget-friendly Amazon skillet roaster, logging 100 sessions and chasing perfection. But now, the question lingers—when does tinkering turn into transformation? Your current setup excels at medium roasts but falters at City profiles, leaving you with uneven batches and a nagging sense that your craft could be sharper. You’re not just chasing better coffee; you’re chasing consistency, control, and the thrill of unlocking new flavor profiles. The Sweet Maria’s SR800 promises precision and capacity, but its power demands—hovering around 1200-1400 watts—challenge your 1500-watt inverter. While the SR540…