Blog
Bitter Coffee Isn't Stronger, Tanzania's Generational Gap, and Brewing Coffee Best
Plunger, espresso, filter? Bitter coffee doesn’t mean ‘stronger’ By Emma Beckett for Radio New Zealand “Caffeine content only explains a small part of the strength of coffee. Thousands of compounds are extracted, contributing to ar...
Brewing Coffee with Tap Water, Rootstock Grafting, and the Cortado
Can I Brew Coffee with Tap Water? By Liz Clayton for Sprudge “If you’re wondering if you can brew delicious coffee with just any old wet water, the sad answer is no—at least not for everyone. Whether or not the water from your tap ...
Cold Brew with Lasers, Regenerative Agriculture, and Grinding Coffee in a Blender
Laser-extracted cold-brew coffee could be a Monday-morning game changer By Loz Blain for New Atlas “Researchers in Germany have created a laser-powered extraction system that pumps out cold-brew about 300 times faster than traditio...
All About Japanese Tea, Aged Coffee, and How Coffee Can Help Curb Morning Nicotine Cravings
Everything You Need to Know About Japanese Tea By Oset Babür-Winter for Food & Wine “As the second-most consumed drink in the world, tea's ability to serve as a soothing ritual and smooth source of caffeine is anything but news...
Direct Trade Coffee, Heirloom Coffee, and the Professional Moka Challenge
Certifications and direct trade in the coffee industry By Ana Pipunic for Perfect Daily Grind “In recent years, direct trade has become increasingly prominent in specialty coffee. The idea is simple: by reducing the number of inter...
Roasting with Loring Smart Roasters
How many coffee companies do you know of that use the most eco-friendly and efficient roasters in existence? Okay, now how many of those companies have five of those roasters? Fresh Roasted Coffee's production floor is home to a formidable fleet o...