Too much of anything is bad, but too much good whiskey is barely enough.

Mark Twain

Currently tasting…

I’ve finally got a delivery of the lovely new Kimel Estate from Papua New Guinea. First impressions… a well-rounded cup with notes of tobacco and tea, with a velvet-like body I’ve come to associate with better PNGs. And, spurred no doubt by the...

From Tasting, to Taste

From tasting, to taste…In a recent article on tasting coffee I suggested a ritual that’s both more appealing and less compulsory than the traditional “cupping” form. It’s sparked a number of conversations on the sense of taste —...

Something there is…

Something there is about brewing coffee that’s deeply satisfying to the mad scientist within. It’s a sort of alchemy — brewing black gold from unassuming, roasted beans. And there is likely no method of brewing that better manifests the gee whiz...

More Friday fancy…

If your sweetie boasts a sweet tooth [and who doesn’t?] catch the very latest on coffee syrups, from Chocolate Thunder to Dulce de Leche in the February online edition of Specialty Coffee...

It’s Friday…

It’s Friday… and it’s February, and love is in the air. Or so florists and sellers of greeting cards would have you believe. In honor of Valentine’s Day, I Need Coffee offers four tales of coffee-induced romance — for better or...

Cupping the Challenge

Cupping the Challenge or, you can tell the happy cupper by the coffee grounds in his teeth…. A thoughtful and highly reflective round of cupping coffees does not begin with a triple round of double espressos. Of course, we weren’t planning to be terribly...

Solis Maestro’s Paces

Donny brought along his Solis Maestro coffee grinder for our cupping session yesterday. After pressing it into use as our espresso grinder and using it to grind for our open cup session, we’d pretty well explored its very capable range of grinds. On both ends of...

Meet Donny Brown

Donny Brown and I joined up some eight years ago — both of us computer geeks — as successful associates in a consulting company that not coincidentally belly-flopped within a few fiscal heart-beats of our more or less concurrent departures, each for more...

More Friday fodder…

Proctor & Gamble [corporate owner of Folgers and Millstone coffees] makes a $1.5 million investment in coffee karma with a donation to TechnoServe — an American non-profit that provides aid to rural communities in the developing world — while neatly...

It’s Friday

It’s Friday and you’ve got time to kill… Rev up your RealPlayer and listen to Baxter Black — NPR’s cowboy poet philosopher — as he takes a swing at your favorite synthesized beverage… amer-mochaccino-bestos flavored coffee....

Mystery Cup

Level 1 results have begun to trickle in for the Mystery Cup Challenge… and discussion is in full swing in alt.coffee. We’re really only just begun and already the event has been a huge success. People are talking about how to cup and taste — from...

A Visit to Riley’s Coffee

What you notice first is how quiet it is. At 400 plus pounds of iron and brass, chrome and enameled steel, it’s quieter in operation than any of the tiny air-roasters I own. I’m at Riley’s Coffee in Fairview Heights, Il, in the company of Barry...

On Tasting Coffee

Slurp. Swish. Spit. Not very attractive, is it? And certainly not the romantic stuff that much of the business of coffee is built on. Still, slurping, swishing and spitting — better known as cupping — is the foundation of professional coffee tasters the...

Is espresso the ultimate coffee?

Is espresso the ultimate coffee? It’s very essence? Ken Davids titled a book thataway — but you have to wonder if that speaks more of espresso, or of marketing a book. There is, of all things, a Jehovah’s Witness tract entitled “Espresso: the...

Announcing the Mystery Cup Challenge

In coffee…Bloggle has joined forces with Riley’s Coffee to present a coffee tasting and blending challenge… great coffee and intrigue — at one low price. Get the big picture on the Mystery Cup Challenge page. And, this just in… how to...

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