More Voices, More Views, More Coffee

Some updating to ye ol’ Blogroll is somewhat overdue, at least so far as the college of coffee blogs goes. There’s lots of interesting new voices out there — folks who are pushing the envelope on roasting, brewing, pulling shots and delivering an...

Coming Soon to a Tube Near You

There’s very little on TV that I consider “must see.” There are exceptions, however… I’ve been enthralled of late by Discovery Channel’s Planet Earth series. The photography, alone, is enough to renew your sense of wonder —...

Coffee Notes from All Over

More on the USDA and Organic coffee certification kerfuffle when I can get to it… meanwhile here’s a link-dump of coffee notes from all over: Ever wondered what it takes to get to championship levels in Barista competition? Practice, practice, practice....
Stumptown, Downtown

Stumptown, Downtown

I just happened to be in the neighborhood… Okay, that’s not the entire truth. I was in the neighborhood after a meandering stroll (some might call it a walkabout) that ranged some two dozen blocks of downtown Portland, with a couple stops for coffee along...
Those Pesky Scientists Again

Those Pesky Scientists Again

Scientists in Spain have worked out the precise chemical conditions for the perfect cup of espresso. The verdict? Maximum satisfaction was obtained with 6.5g of coffee per 40mL of water for Arabica beans, the espresso variety that accounts for about 60% of world...

Tasting: Two for the Small Cup

Despite my aspirations I have yet to get my espresso machine — A.K.A. Miss Silvia — tuned up and ready to claim her long-coveted counter space. I suspect my claim of eminent kitchen counter domain is still in the appellate court of domestic bliss, and...

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