Three Cups, Three Origins, One Winner

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

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...
Roasted ’til the Bitter End

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?

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 image to get a zoomified look.)...
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