Thirteen years of coffee and commentary. Tridecaphobes, beware.

Coffee Notes from All Over


  • Hacienda La Esmeralda wins the SCAA cupping pavilion’s top spot, officially giving it the honor, “World’s Best Coffee.” For the third year in a row. Unprecedented.
  • Science Blogs wants to know, why is New York coffee so bad? I’d like to know, too, so I can eliminate my habit of planning my conference schedule so as to avoid NY, NY’s dismal coffee options. Yeah, I know, there’s Ninth St. Espresso and I hear good things about Grumpy. And Gillies has been roasting good stuff there since the dawn of time. (Maybe Fortune can chime in on this one!)
  • And one for the recipe file… Coffee-and-Cocoa Encrusted Sirloin. A variation on this theme has long been on my grilling menu, though I prefer a rib-eye or Kansas City Strip. Yum.
  • Finally, is a coffee-inspired brown the new black?

    “The hottest colour going are the browns — every shade of cappuccino, mocha, cafe-au-lait and milk chocolate.”

Author: deCadmus

Doug Cadmus is a usability guy, writer and sometime dramatist who moved to Vermont for the coffee, where he's the Web Guy for Green Mountain Coffee Roasters. When not writing, reading, or tapping out haiku-like Twitter posts, he roasts coffee in his garage.

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