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

Mark Twain

A Happy Roaster

You can tell a happy roaster by the smoke in his kitchen… I’ve been roasting a pile of beans today, each batch progressively darker [cough, cough] in an attempt to break Barry’s code. He’s coyly suggested that the roast is not so dark as it...

Romancing the Bean

Romancing the BeanOnce a year Fresh Cup Magazine produces a special issue–packed to the gills with articles and resources that highlight one particular segment of the coffee trade. This year it’s the Coffee Almanac 2001, an issue that delves into coffee...

Thanks Blogger!

2001: A Coffee Odyssey has been named a ‘Blog of Note‘ this week by the kindly folks at Blogger.

Oh, Espresso

I’ve been making far more espresso than brewed coffee in the last week or so. I think there’s a couple of reasons for that… First, when you know you’ve got a *great* espresso blend on hand, you’re much more likely to flip the switch to...

Coffee Crack

Barry Jarrett’s Espresso Taliaferro is the coffee equivalent of crack. There. I said it. I’ve come clean. Now how do I treat this addiction, save for pulling another shot? I don’t know what he puts in this blend–I’m only just beginning to...

Roasting Update

Been consumed with other projects, so I’ve let a day or two go by without roasting new things. That’s something that the Hearthware roaster allows more than the Freshroast… its half-cup-of-green capacity makes for a surprisingly large difference in...

Buring the Midnite Coffee Oils

I should maybe add a bit of advice… progressive roasting on the dark side of the curve isn’t something you want to do late at night whilst other family members are nestled all snug in their beds. Tripping the smoke alarm in the middle of the night is bad...

The Hearthware Gourmet

I’ve spent quite a lot of time this weekend roasting with my new Hearthware Gourmet roaster. I’ve spent at least some of that time making coffee that I’m willing to drink–but much of what I roasted was completely awful. I can’t blame the...

Uganda Bugisu A, Mbale, 2001 Crop

Rating: [rating:3.5/5] If Kenya is the elder statesman of East African coffees, Uganda is the uncle that nobody talks about. You know the guy… he got in some trouble a few years back, he’s got a history of hanging around with the wrong crowd… and if...

A Second Cupping

A Second Cupping of the Tarrazu Triple Play yielded notes enough for a formalized review. Formalized, in this case, means I scribbled down tick-marks and cobbled together some charts. What I don’t do is try to suggest an overall rating–a la Wine...

No Shortcuts

You don’t have to be obsessive to make great coffee, but it helps. Let me just get this over with right up front… I have a natural tendency towards laziness. [This comes as no surprise to those who know me well.] I view this not so much as the stuff of the...

The Lonliest Island – St. Helena’s Golden Cup

This year, St. Helena, a tiny little island in the South Atlantic, produced only 4,500 pounds of coffee. Two bags of the ’01 crop–maybe 270 pounds–made it to the U.S. One pound of this elusive bean found its way to my house. It’s a pretty bean:...

Just another really great Central…

I’ve been spending a lot of time of late getting familiar with Central American coffees. Maybe too much time. I recently sprang for some of the recent Panama “Cup of Excellence” auction winner, Finca Lerida, and the best I can say about it is that...

Guatemala Huehuetenango, Asobagri Co-op, 2001 Crop

Rating: [rating:3.5/5] My First Fair Trade Coffee Guatemala is home to some really good coffees–clean, fragrant, and fruity. While the Antigua region garners the lion’s share of attention for their complexity, chocolate and spice flavors, Huehuetenango...

A Tarrazu Triple Play

I am — nearly every day — amazed by coffee. By its infinite variety, its complexity, its capability to surprise and delight… and all this within just a single growing region of the world, the Tarrazu region of Costa Rica. There is a story to be told...

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