by Jon Frech |
February 04, 2014
|
This blog references the release of Rwanda Karongi Gitesi through the Coffees of the World club.
Better known for the tragic genocide in 1994, Rwanda has been slowly gaining a foothold in the coffee profession as an origin capable of producing fa...
Tagged:
coffee club,
espresso,
rwanda,
single origin
by Keith Feigin |
February 03, 2014
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When I taste a naturally processed coffee, there is always something that I can't quite put my finger on that I find to be distracting or mildly unpleasant. Often we will describe them with terms such as: "scorchy" "overripe" "rotten" or "ferment...
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Tagged:
Brew Better,
brewing methods,
single origin
by Chris Harris |
January 22, 2014
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It’s an odd experience, discovering that the coffee you’ve been brewing for years is not what it could have been, not what it should have been. I’ve definitely had some mediocre stuff in that time, coffee that would bore or even offend me no ma...
Tagged:
aeropress,
Brew Better,
brewing methods,
business of coffee,
colombia,
extraction,
single origin,
vst
by Jon Frech |
January 18, 2014
|
Single origin espresso is one of the trends sweeping specialty and third wave coffee shops these days. It is now commonplace that, upon entering a third wave style shop, you will be offered a choice of two espressos: a house blend and a single o...
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Tagged:
Brew Better,
business of coffee,
espresso,
single origin
