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In Uncommon ground’s Mark Pendergrast mentions a a survey was done during the 1929 recession. The survey was done then, […]
Will they ever learn? Fresh Roasted, Fresh Ground is still the best brew Read More »
A useful except from The Signet Book of Coffee and Tea by Peter Quimme Although the word acid has been
Tongue tingling sensations of coffee, a glossary… Read More »
We had a lot to do in Seattle, with a lot of walking so I did not have time to
Recap: 14 Feb 2012 Intro to Seattle’s scene Read More »
Frog Quaffer felt at home on Valentines day, not because he had a valentine but because we were treated to
Passion for quality coffee is alive and well Read More »
Coffee Cupping The most accepted tasting technique used to evaluate a coffee aroma and flavour profile, as called coffee cupping.
Coffee Cupping – how to guide Read More »
So we are in the middle of a heat wave. Time to innovate. Here is a step by step way
Iced Coffee for those Heat Waves Read More »
We regularly taste new coffees, some we know immediately are terrible soem we need to test further. Once they have
Two okay coffees good enough, not for resale though Read More »
Today I tasted two coffees. I actually look forward to tasting new coffees, or even new crops of coffees we
Two coffees one good the other we throw away Read More »
This coffee is from the same country famous for Kopi Luwak, although it is cheaper cousin ;). A relatively famous coffee,
Kalossi, Indonessia tasting notes Read More »
