Tasting: Costa Rica Cafetalera Herbazu
…lovely, very intense, salted caramel sort of fragrance that I used to associate with great Indonesian lots years ago before they all started to taste like mulch and wood moss.
Three Cups, Three Origins, One Winner
There’s learning to be done here. If the roasts weren’t everything I hoped they might be, at least I might try to figure out why. And — to keep things interesting and to keep myself honest — I included a control: the latest batch of beans from Tony Konecny’s spiffy flash-sale like bean business at Tonx.org.
Make Mine a Mokha
It’s unreliable, unaccountable, frequently unattainable, and I love it so. It, in this case, is Yemen Mokha, the stuff of heirloom varietals grown in village gardens and courtyards and tiny greenspaces carved out of the walls and warrens of ancient Arabian...Coffee Roasters: How Not to Become a Stupid Statistic
It’ll never happen to you, right? Annabell Ramirez said it all started with a small fire in a coffee-bean roaster. She said she tried to put it out, but the glass shattered and the fire spread quickly. “Before I knew it, flames were coming out of the...
Roasted ’til the Bitter End
Science Daily reports that chemists have identified those chemical compounds largely responsible for coffee’s bitterness. More, their findings suggest that most of the bitterness is introduced during coffee roasting. “Everybody thinks that caffeine is the...
Bourbon Pointu: A Roaster’s Nightmare?
One more quick point (hah!) on Bourbon Pointu. It would appear that this coffee’s pointu (or, pointed) appellation is well earned. I’ve roasted any number of long-bean coffees, but this is something else, again. (Click the image1 to get a zoomified look.)...Tweetstream
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