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

Mark Twain

Rwanda’s Golden Cup — The Results Are In!

It’s Labor Day in these United States — a celebration of the working stiff, the last gasp of Summer — and to mark the event I’ll be… laboring on the garage. (sigh) I can’t help but take a moment, however, to mark the outstanding...

Passages: Alfred Peet, 1920 – 2007

Alfred Peet — founder of Peet’s Coffee, grandfather of specialty coffee in the U.S. — died this week. Mr. Peet opened his coffee shop at the corner of Walnut and Vine in Berkeley, California in 1966, and awakened the American palate to the...

Coffee Notes from All Over

Hey, that’s pretty savvy for Wall Street. TheStreet.com’s Eileen Gunn takes a peek at Fair Trade — and Fair Trade coffee, in particular. For a publication that’s altogether dedicated to Free Trade it’s a remarkably balanced, and only...

Where Are the Great Good Places?

In a coffee shop, and with her infant daughter snoozing at her elbow, a single mom — recently divorced, and struggling to make ends meet — writes a story about a boy wizard and an enchanted school. She writes in a coffee shop not for inspiration, but...

An Illustrated Guide to Espresso Drinks

Lokesh Dhakar had already made something of a name for himself among web builders for his very spiffy Lightbox image manipulation scripts — scripts which, by the way, drive many of the the galleries and slide shows that you’ll find here on Bloggle....

Woz: Why Robots Will Never Make Coffee

What’s not to love about Steve Wozniak? Think of the steps that a human being has to do to make a cup of coffee and you have covered basically 10, 20 years of your lifetime just to learn it. So for a computer to do it the same way, it has to go through the same...

Coffee Notes from All Over

I resolve to stop collecting coffee memorabilia. ‘Cause the repercussions are daunting — Barbara and Lowell Shindler’s coffee cup runneth over. The couple, who have a coffee-distributing business, have turned the basement of their Roslyn home into...

Coffee Geneology — A Varietal Family Tree

…and Typica begat Bourbon; and Bourbon begat Caturra; and Caturra begat Catui and Villa Sarchi (which should not be confused with Saatchi & Saatchi.) And it was good. Well, much of it, anyway. No, it’s not yet another lost book of the Bible. It’s...

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...

Shade Grown Coffee — Just How Shady Is It?

All third-party coffee certifications are not equal. I’ve touched upon this idea before, most recently in How Many Labels are Too Many Labels. I think it’s a point that bears repeating, and some critical examination, too. To our good fortune Coffee &...

Red Espresso?

I’d never heard of “red espresso” — at all — until this week. And in just the last few days I’m hearing about it, well… lotsa places. Which makes me wonder… just what the heck is it? And why am I hearing about it now?...

Natural Decaf (Really!) — One Step Closer to Market

Coffee researchers in Ethiopia have started planting seedlings of a naturally low-in-caffeine coffee varietal that was found growing in the wild three years ago. Apparently the dust-up that followed that discovery — a pissing match between the Brazilian coffee...

Ethiopian Shanta Golba Natural Process Sidamo

Rating: [rating:4.5/5] You may recall that I was pretty chuffed with Green Mountain’s 2006 eCafe Gold Competition auction lot — Ethiopian Shanta Golba Natural Process Sidamo. If you don’t recall (or don’t wanna click) here’s the...

Coffee Notes from All Over

The snarkiness begins. Canadian papers are having pseudo-hysterics over the per cup retail price of Panama Cup of Excellence Extraordinaire, Hacienda La Esmeralda. Starting this morning, coffee drinkers in Vancouver will be able to sip some seriously expensive brew....

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