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Vermouth’s Secret: Wine or Something Else?

Feb

Wine FactsFather, This, Vermouth, Wormwood

Vermouth’s Secret: Wine or Something Else?

Get ready to sip on this: Vermouth isn’t just a cocktail staple—it’s a fortified wine with a story as complex as its herbal notes. The answer to whether it’s made from wine is a resounding yes, but the journey from grape to glass is anything but simple. Vermouth begins as a neutral white wine, often fortified with spirits to elevate its alcohol content to 15–20% ABV. This base is then steeped with a medley of herbs, roots, and botanicals, each contributing layers of flavor. Wormwood, the star of the show, adds an earthy bitterness, though its presence has evolved over…

The February 2026 Decanter Issue Reveals a Kaleidoscope of Wine Discoveries

Feb

By ADMIN@CoffeeWineTea.com

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Wine FactsFather, This

The February 2026 Decanter Issue Reveals a Kaleidoscope of Wine Discoveries

The verdict is in: this month’s Decanter issue is a masterclass in redefining what we think we know about wine. Amy Wislocki’s take on Viura/Macabeo—once dismissed as a neutral workhorse—shatters preconceptions. Her analogy to a Scandi noir series, slow-burn and unexpectedly thrilling, mirrors the grape’s evolution from reserved to revelatory. With 86 wines rated, the tasting exposes a spectrum of styles where oak, nuttiness, and time transform the variety into a narrative of depth. Even seasoned palates will find themselves reevaluating a grape once deemed dull. The Pierro Chardonnay 2023 stands as a testament to how wine thrives in community.…

Time Travel with Your Cup: Passenger Coffee Unveils a 10-Year-Old Harvest

Feb

By ADMIN@CoffeeWineTea.com

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Coffee FactsFather, Kiriani, Passenger, Peaberry, This

Time Travel with Your Cup: Passenger Coffee Unveils a 10-Year-Old Harvest

Listen up: Pennsylvania’s Passenger Coffee is rewriting the rules of freshness by serving a Kenya Kiriani Peaberry harvested a decade ago. The roaster’s bold move—freezing green coffee at peak quality and releasing it years later—blurs the line between preservation and artistry. This isn’t just about nostalgia; it’s a statement on how specialty coffee can defy time. The 2016 crop, frozen and untouched until now, arrives with jammy blackcurrant sweetness and vibrant citrus tones, proving that patience can enhance, not diminish, a cup. Passenger’s freezing program, tested since 2014 and scaled in 2017, isn’t just a gimmick. It’s a strategic shift…

The Ethiopian Bean’s RoR Crash: Why It Happens and How to Fix It

Feb

By ADMIN@CoffeeWineTea.com

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Coffee FactsEthiopian, Father, This

The Ethiopian Bean’s RoR Crash: Why It Happens and How to Fix It

If you’ve ever roasted an Ethiopian bean and watched the RoR plummet at first crack, you’re not alone. This bean’s unique profile—marked by a sharp, bright acidity and a delicate balance of floral and citrus notes—often defies the expected roast curve. Unlike most beans, which see a RoR spike as CO2 escapes, this Ethiopian variety consistently drops. The question isn’t if it happens, but why and how to navigate it. The answer lies in the bean’s cellular structure and moisture content. Ethiopian coffees, particularly from regions like Guji Uraga, have a higher proportion of small, tightly packed cells. When heat…

Feb

By ADMIN@CoffeeWineTea.com

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Coffee FactsCalifornia, Father, how to clean your coffee maker, This

The Art of Slow Roasting Coffee

This is worth savoring: If your coffee is hitting the dark side too soon, you’re not alone. A roaster with an 8-minute timer can feel like a luxury, but when your beans are turning too quickly, it’s time to rethink your approach. You’re roasting between 60-80g of green beans, yet second crack hits by the 4-minute mark—leaving you with underdeveloped, grassy flavors. The question isn’t just about time; it’s about balance. How do you stretch the roast window without sacrificing quality? The problem lies in the interplay between heat, airflow, and bean density. Kenyan washed and Colombian beans, while flavorful,…

The February + March 2026 Issue of Barista Magazine: A Deep Dive into Community, Creativity, and Coffee Culture

Feb

By ADMIN@CoffeeWineTea.com

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The February + March 2026 Issue of Barista Magazine: A Deep Dive into Community, Creativity, and Coffee Culture

This might just change your routine: The February + March 2026 issue of Barista Magazine isn’t just another coffee roundup—it’s a roadmap for redefining how we think about community, creativity, and the brews that bind us together. From Atlanta’s Aaron Fender to Congo’s Jim Ngokwey, this issue zeros in on the people, partnerships, and innovations shaping the coffee world today. Here’s what you need to know. Aaron Fender, the visionary behind Portrait Coffee, is the cover star of this issue. His story isn’t just about roasting beans—it’s about building bridges. Fender’s commitment to community is palpable, whether he’s bartering with…

The MaraX Reborn: A Coffee Machine’s Hardware Makeover

Feb

By ADMIN@CoffeeWineTea.com

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The MaraX Reborn: A Coffee Machine’s Hardware Makeover

There’s something brewing in the world of coffee gear that’s rewriting the rules. A Lelit MaraX—once a modest heat-exchanger machine—has been transformed into a precision instrument through a full hardware and software overhaul. The result? A system that rivals machines costing three times as much, all built from scratch. This isn’t just about control; it’s about redefining what’s possible with a little ingenuity and a lot of solder. At the heart of this upgrade is a custom PCB powered by an ESP32 microcontroller. It’s the brain behind pressure profiling, allowing real-time pump adjustments for long pre-infusions or declining pressure shots.…

The Cool Truth: Why Specialty Coffee Reveals Its Best Flavor When It’s Not Hot

Feb

By ADMIN@CoffeeWineTea.com

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Coffee FactsFather, This

The Cool Truth: Why Specialty Coffee Reveals Its Best Flavor When It’s Not Hot

This is worth savoring: The moment specialty coffee reaches its coolest state, it unveils a flavor complexity that hot temperatures obscure. For decades, the industry conditioned us to drink coffee hot, but the truth is, the best coffees only fully express themselves when they cool. The science is clear: as coffee cools, volatile compounds that carry sweetness, fruitiness, and floral notes become detectable, while bitterness and harshness dissipate. This isn’t just about taste—it’s about unlocking the terroir-driven story of each bean. The “drink it hot” mantra was born from necessity, not indulgence. In commercial coffee’s early days, high temperatures masked…

Feb

By ADMIN@CoffeeWineTea.com

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Coffee Packaging That Defines Your Brand

Coffee packaging isn’t just about keeping beans fresh—it’s a silent ambassador for your brand. In a world where specialty coffee is a lifestyle, packaging has evolved from a functional container to a storytelling tool that shapes first impressions and builds loyalty. Today’s consumers aren’t just buying coffee; they’re investing in a narrative. A well-designed package communicates identity, values, and quality in an instant, turning a simple bag into a cultural statement. The shift from basic kraft bags to experimental formats like VHS-inspired boxes, cigarette-style packs, and translucent windows reflects a maturing industry willing to take risks. Yet innovation alone isn’t…

Coffee Buyers Must Embed Sustainability in Core Procurement

Feb

By ADMIN@CoffeeWineTea.com

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LifestyleFather, This

Coffee Buyers Must Embed Sustainability in Core Procurement

This might just change your routine: A new report from the VOCAL Coffee Alliance is urging coffee traders and roasters to stop treating sustainability as a separate project and instead embed it into their core buying practices. The findings, based on consultations with producers across eight coffee-growing countries, argue that corporate sustainability efforts have failed to address systemic inequities in the value chain. Instead of siloed initiatives, the report calls for a radical shift—rethinking procurement to prioritize living income, timely payments, and risk-sharing as non-negotiables. The report dismantles the myth that sustainability is a checkbox exercise. Project-based initiatives, often funded…