Better Biscotti

You know biscotti — those twice-baked Italian cookies you can buy in virtually every coffee shop you visit? I’ve ordered them from time to time, and usually find that they can’t be eaten without dunking them in my coffee. Funny, but when you make...

More Bean Basics

I’ve been roasting coffee with the Hearthware Gourmet for just a skosh over two weeks, and have from time to time found myself frustrated with the experience. I have — on occasion — roasted some really great coffee, mostly darker roasts [Sumatra,...

How caffeine created the modern world

If you’re hankering for a long and literary read [that is to say, it’s Friday and you’re killing time] take a peek at Malcolm Gladwell’s JAVA MAN in The New Yorker. A tasty tidbit: “That the American Revolution began with the symbolic...

Cool Tool.

Take a spreadsheet, perform some electronic husbandry with virtual Post-It… ^H^H^H tiny adhesive scratch pad sheets, and you end up with something like Writer’s Blocks. Built for people who write [I first stumbled upon the product in a print copy of...

A Happy Roaster

You can tell a happy roaster by the smoke in his kitchen… I’ve been roasting a pile of beans today, each batch progressively darker [cough, cough] in an attempt to break Barry’s code. He’s coyly suggested that the roast is not so dark as it...

Romancing the Bean

Romancing the BeanOnce a year Fresh Cup Magazine produces a special issue–packed to the gills with articles and resources that highlight one particular segment of the coffee trade. This year it’s the Coffee Almanac 2001, an issue that delves into coffee...
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