July 12, 2010| by EricBNC
June 17, 2010| by scottpiro
Hey, remember when biscotti interviewed Kona Earth a few weeks ago? We became so captivated with the special conditions for coffee farming in Hawaii that we pressed our editors to send us on a
vacation “business trip” to Hawaii for amazing surfing “research.” We were dead set on getting you the untold, blood & guts story of Hawaiian coffee farming.
June 2, 2010| by scott
Armeno Coffee Roasters must be one of the coolest places to work in the coffee business.
It's housed in a former grain mill that sits atop a stream in Northborough MA.
It's a huge old wooden framed building. Bags of green coffee are everywhere. Since Armeno's is in a rural area it vents the smoke from its two large Deidrich roasters straight out the back. You can smell Armeno's for minutes all around.
I visited Armeno's and met with roaster-owner John Park before we signed with him for ROASTe.
May 13, 2010| by scott
At ROASTe we brew A LOT of espresso.
Here are some espresso tips for you to brew better espresso coffee
May 7, 2010| by shawn
Last weekend (May 1-2), the sleepy town of Pahala, on the southeast side of the Big Island, woke up. For the second year, it celebrated its increasingly famous crop: coffee.
May 4, 2010| by darte
No collection of great coffee would be complete without a representative from the epicenter: Seattle. At Caffe D’arte, supreme coffees prepared with a wood-fired roaster not only preserve an Italian art form, we also set a standard of excellence that few can match. Founder Mauro Cipolla insists on it.
March 20, 2010| by Gazy
Traditionally, the fermentation process for pulping coffee beans has been used. It begins by soaking the beans and then removing the water, which carries the hydrolyzed mucilage; this is a natural process in which the flora in the coffee bean hydrolyzes the carbohydrates in the mucilage and turns them to water-soluble compounds. The issue here is that, in the washing stage, these compounds remain in the water as dissolved solids contaminating it, so huge amounts of water are required for washing. The fermentation process, although a natural one, has always posed two serious issues: water consumption and contamination. If carefully performed, the process yields a very clean cup without fermentation traces.
March 5, 2010| by Gazy
Victor Prieto is tall, soft-spoken and sturdy as the mountains surrounding his 2 hectare FINCA EL CONSUELO, which he and his wife Cecilia have operated for 22 years. Their strength and dedication have allowed them to raise 9 children; all of them are respected professionals living in several cities of Colombia.
February 17, 2010| by Gazy
Alicia Murcia is a retired school teacher who, along with her daughter Isaura Bermudez also a retired school teacher, run the family's estate of FINCA EL CARMELO, founded 72 years ago by their forefathers.
February 16, 2010| by shawn
In Hawai‘i, the blending of Kona coffee with imported coffee is a regular controversy. I’ve written about it before and I expect I’ll write about it again. Today’s blog addresses a new development in the discussion.