Processing revisited - Washed Process and Natural Process

When the skin and pulp are removed from the seed of the coffee cherry prior to drying we are talking about the washed process, or wet process. Washed coffees require more machinery, water and infra...

What is Honey Processed Coffee?

Let’s rewind a bit. Coffee is grown on small trees, shrubs really, and the bean is actually the seed of a cherry. Coffee is a fruit. Before the cherry grows on the shrub, a coffee blossom appears, ...

Coffee Champs Brewers Cup

There are 4 main competitions and I got to participate in the Brewers Cup event. Matt jumped on a last minute opening the week of the event, so with no prior plan of competing this year, we had 4 d...

Brewing with a Pour Over

The pour over, so simple and yet so delicious. Ever wonder what all the hype is about? It is, after all, just manually poured water through coffee grounds and a filter, much like what happens with ...

How Much Coffee Should I Use?

It’s a common question I hear all the time: how much coffee should I use? It depends on how much volume you are brewing. This is where ratio’s come into play. Knowing the correct coffee to water ra...

Coffee: Washed vs. Natural Process

The coffee bean is encased in many layers: silver skin, parchment, pectin, pulp, and outer skin. There are three primary methods to process the coffee and extract the bean: washed/wet-process, natu...

The Art of Roast Levels & Flavor

Let's talk about roasting! You've probably heard the words "light", "medium", and "dark" to differentiate between roasts and these are good reference points when talking about what is going on whe...