• Posted by fincawhd
• Mon, 05/28/2012 - 14:49

Mocha Java is the oldest known coffee blend. Traditionally, Mocha--a coffee from what is today Yemen--is cut with a coffee from Java. The goal was and still is a gestalt between the fruit-forward berriness of the Mocha and the bodacious earthiness of the Java. Modern interpretations care less about origin than about achieving that gestalt. Often the wild fruitiness comes from a naturally processed Ethiopian, the earthiness from a Sumatra.

 

 

 

 

• Posted by intrepid510
• Sun, 05/27/2012 - 17:29

This video has been out there for almost two months now, but I just happened to come across it yesterday and thought that I would share. It's part of a video series highlighting different people/businesses in various cities that are typically consider as hipster, it just so happens that specialty coffee tends to be one of them.

 

 

 

 

• Posted by fincawhd
• Sun, 05/27/2012 - 14:07

Sumatran coffees are sometimes naturally processed, sometimes aged, but are most often encounted in semi-washed form. The paper surrounding the seed is left on, and both are allowed to dry somewhat. Once done, the seed turns a unique shade of green. The process is rather quick, allowing farmers to finish their crop before the rains intervene. Process is inextricably linked to terroir.

 

 

 

 

• Posted by Son Ton
• Sun, 05/27/2012 - 11:54

Making coffee with a French Press and Hario Mini Mill Hand grinder

 

 

 

 

• Posted by Chamie
• Sun, 05/27/2012 - 09:22

Now that the weather is finally cooperating, I get to have my morning coffee at the outdoor office -- something that delight me to no end. I'm surrounded by plants that started in my grandmother's garden over 50 years ago mingled with flowers I've added over the years. In the middle of the city -- out in front, no less, with a view of the street and the neighborhood -- and the only sounds the chirp and call of the birds and the distant swoosh of traffic on the interstate half a mile away, I've got a pleasant backdrop for reading the morning news -- and there's a lot of "incidental" coffee news, the kind where coffee isn't the main event but plays an interesting part.

 

 

 

 

• Posted by DTT
• Sat, 05/26/2012 - 23:27

When I used to drink a lot of french press coffee the sludge at the bottom of my mug was more of an annoyance than anything else. A grinder that was a poor performer at coarse grind settings or a plunger screen that got bent during cleaning were the usual suspects. It wasn't really a big deal since the coffee tasted fine. I held out a long time but recently got a great deal on an Eva Solo and have been using it exclusively as my immersion brewer. The coffee tastes great, cleanup is easy and coffee prep is much less labor intensive than a pour over.

 

 

 

 

• Posted by intrepid510
• Sat, 05/26/2012 - 17:28

I got the Vibiemme Junior HX three months ago from saving up a massive amount of ebeans, and the people at Roaste allowing me to receive them from these blog posts.

So now after three months time with this espresso machine I feel like I have gotten to know what it can and can't do pretty well, I thought it would be a pretty good time to revisit it here.

The Basics

 

 

 

 

• Posted by barkingburro
• Sat, 05/26/2012 - 08:19

My local roaster's all grown up and making its first video. I'm getting verklempt... Talk amongst yourselves...