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

Mark Twain

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 world over. Armed with...

Presenting…

Presenting… In cahoots with Riley’s Coffee and inspired by fellow alt.coffee denizen Ted Simpson, Bloggle is proud to announce the MYSTERY CUP CHALLENGE — a unique opportunity to test your cupping and blending skills! Here’s what you get:Six...

Bigger than Big

You thought the new iMac thing was big? Bigger than the rumors? Wait ’til you see the Mystery Cup Challenge.

Coffee Unwrapped: Sigh

Well… Coffee Unwrapped was pretty much a bust. The host was irritating, and the show’s coverage was pretty weak, and all too often inaccurate. My FoodTV evening would have been a complete waste of time were it not for the surprisingly good showing of Keith...

Must-see TV…

Must-see TV…Tonight on FoodTV’s Unwrapped: Coffee. That’s 9pm EST, 8pm CST, etc. etc.

Taste, taste, taste

You’d think I would have learned by now…I build a mental model of the blend I want to create. I know the profiles of the beans that I’m building with — this one’s got body out the wazoo, and a soft, tannic finish; that one’s got a...

The Blending Habit

Much of my home-roasted coffee lately finds its way into a blend of one kind or another. That’s not necessarily what I had in mind when I fired up the roaster. I wonder, is blending habit forming? It’s a neat bit of creation, certainly. Coaxing flavors out...

Decaf Roasting Tip…

Decaf Roasting Tip…If you’ve got to roast decaffeinated coffee [not for yourself, right? it’s for somebody else, sure!] you’ve probably learned that it roasts altogether different than a typical green coffee. Decaffeinated beans look...

Like a Kenyan… but pricier.

Over the holidays I had the opportunity to play Santa’s elf, leaving little, beribboned jars of just-roasted beans on neighbors’ doorsteps, ringing the bell and running away. Consequently the neighbor across the street [another Doug, but we call him Ed,...

No flavors for you…

“…there were rumors about some people who flavored coffee with potent liqueurs, but they were socialist hopheads who would ruin this nation with their daddy-os and their bongo drums and tinctured coffee. You want flavored coffee, go to Russia, and you know...

Happy 2002.

Happy 2002.I feel almost obligated to post some kind of year in review message. I’ll get over it. All in all, 2001 wasn’t a banner year, though in many ways it was important. I am, myself, far more interested in looking forward…. New Crop Papua New...

CoffeeGeek

It still wears a beta label but Mark Prince’s new site, CoffeeGeek, is online. It’s CoffeeKid on steroids, and bravely crosses the line into a semi-commercial offering. Mark and his team have assembled a cadre of subject matter experts and a nifty review...

In the Middles

Between Scylla and Charybdis is a cozy place.Driven indoors by the late but inevitable arrival of a Midwestern winter, and routed out of the house by the keening wail of the smoke alarms [not to mention the deploring looks of both wife and golden retriever] I find...

Whither the Great Colombian

So what’s the deal with Colombian coffee?Juan Valdez notwithstanding, I just don’t get it. I’ve tasted some great coffees that claimed to be Colombian. Despite my best efforts, I’ve yet to roast one, though I’ve tried a goodly number of...

Still more decaf data…

Since I had till only recently avoided decaffeinated coffees altogether, I had likewise avoided the various and sundry methods that are used to decaffeinate coffee. Each has its benefits and drawbacks… and the story of which is a plus and which is a minus can...

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