Tasting: Costa Rica Cafetalera Herbazu
…lovely, very intense, salted caramel sort of fragrance that I used to associate with great Indonesian lots years ago before they all started to taste like mulch and wood moss.
Three Cups, Three Origins, One Winner
There’s learning to be done here. If the roasts weren’t everything I hoped they might be, at least I might try to figure out why. And — to keep things interesting and to keep myself honest — I included a control: the latest batch of beans from Tony Konecny’s spiffy flash-sale like bean business at Tonx.org.
Zombie Coffee is for Zombies
Let’s examine for a moment the typical conference attendee: bleary-eyed, having stayed up too late the night before catching up on the day’s accumulated email (which stacked up at an alarming rate when the conference’s wireless connection foundered under load); discomfited by foods foreign to his constitution, containing both carbohydrates in abundance, mostly fried, and perhaps one more glass of wine than was truly necessary; made grumpy by lines, queues and coveys of slow-walkers, chaffed by the lanyard that his credentials pendulum from, and bent from days of sitting in straight-backed chairs.
Make Mine a Mokha
It’s unreliable, unaccountable, frequently unattainable, and I love it so. It, in this case, is Yemen Mokha, the stuff of heirloom varietals grown in village gardens and courtyards and tiny greenspaces carved out of the walls and warrens of ancient Arabian...
PT’s Sidamo Special Prep
At PT’s Coffee, blondes have more fun. No, really. When’s the last time you had a blonde coffee? What’s that, you say? Never? Well it’s about time that changes… Okay, so maybe it’s not really a blonde roast… that stuff’s...A Taste of Things to Come
Arrived home to find a care package waiting for me. Which is always nice. A parcel from Jeff Taylor at PT’s Coffee in Topeka (you probably remember Jeff; his crew were recently awarded Roast Magazine’s Roaster of the Year) was sitting on my doorstep and...Tweetstream
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