Coffee Blog

by Natasha Bourlin of Passport and Plume Within each coffee bean is a treasure trove of tastes. Every coffee-growing region around the globe puts forth flavor profiles for which they become renowned, but it takes the skillful art of a roaster, combined with a dash of scientific expertise, to coax

Natasha Bourlin Contributing Author When temperatures hit the high double- or even triple-digits, a steaming hot cup of coffee may not sound so appealing. But that doesn’t mean you can’t indulge in your daily coffee ritual. Just change it up a bit for the season. Cold brew is the ideal

How a Global Coffee Crisis May Be Averted By Natasha Bourlin Across the globe, the term “climate change” has become quite controversial. Few industries are as directly impacted by the possibilities and realities of climate change than farming, and Arabica coffee farmers are feeling the pressure, particularly in Ethiopia, the

Wood-Fire Roasted Coffee (WFRC) is embarking on a new mission with far-reaching benefits, beyond making your taste buds do a happy dance, and letting you face the day in a far better mood. Adding a rotating array of three-to-five microlot coffees to the WFRC repertoire will help customers explore some

Pick Your Roasts Like an Expert “I like a strong cup of coffee, one with some kick…” “I like a dark roast.” These are two of the most widely heard phrases by coffee roasters seeking to determine how best to please the palate of their customers. Strength, as in “I

Brewing the Best Cup of Coffee Possible at Home For painters, all quality paints have the potential to create artistic masterpieces. It’s about how you use them to create the artistry. For coffee-lovers, their palette of beans can positively or negatively impact their tasting palate, depending on how they brew

Just that first taste of the world’s favorite dark, steaming, aromatic elixir equals rejuvenation for many. While a multitude of humans partake in a coffee ritual daily, many don’t know much about the series of craft endeavors that lead to what’s contained in their cup. More details on the process

There is a lot that goes into your morning cup. 70 years ago you just went down to the corner grocery and picked up a can of whatever pre-ground that you preferred. The coffee was then brewed with some magical formula, a measurement, most likely determined by the matriarch of