Coffee Blog

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

Imagine a combination safe that opens to reveal a different treasure for each combination. Some combinations unlock marvels; others leave you staring at an empty metal box—and there are a myriad different treasures in between. This is the metaphor I like to use for roasting coffee. The fresh, green bean

On July 1, 2001, I opened Wood-Fire Roasted Coffee. The first decade flew by quickly enough; it’s hard to believe we’re an additional four years past that. When I started out roasting coffee beans, it was just over my kitchen stove. I’ve obviously learned quite a bit since then and

From roots to roast, crop to cup: A brief look at coffee’s infinite variability It might not be something you want to think about while brewing your pick-me-up at sunrise, but coffee is staggeringly complex. It’s more convoluted than simply asking for Mokka-Java or Colombian and being done with it.

The brewing of coffee, that nectar of the gods, is steeped in tradition. The best and brightest of many a culture have been powered by this elixir, and many of them have devoted serious time to getting the perfect cup out of every brew. Of course, in the case of

In this grab-and-go world, stopping to smell the roses, or should I say taste the coffee, quite often gets passed up. As you may have read in the last blog post, I recommend having a coffee ritual centered around the quality, brewing, and flavor of coffee. I also recommend setting

  Whenever I begin to talk with someone about coffee I always ask, “What do you look for in your coffee?”  My aim is to find people’s preference in terms of flavor and roast profile, so I can better guide them to their ideal cup, but it doesn’t always work

What is the “god shot”? As defined by CoffeeGeek . A God Shot, by nature has to be the double ristretto. This is a double shot of espresso that is specially prepared to produce a 1 ounce (give or take a quarter ounce) beverage using the same amount of grinds