Express Individual Drip Coffee Maker

Express Individual Drip Coffee Maker

Not in my cup!

Converting people from instant to the "good stuff"

My aunt stopped by a few days ago to pick up my father - they were going up north for the weekend. My dad had his travel mug ready (with the coffee level going down at a steady pace). My aunt spilled her travel mug as she was getting out of the car (she had her two dogs with her and was trying to untangle their leashes so they could stretch their legs before the four hour trip). My aunt asks if I can boil some water for her as she brings out the instant coffee she is taking up north with her. 

Have a Hario V60 Pour Over!

Continuing the exploration of different brewing methods brings me to the pour over drip method.   There are several options in the category of pour over but I’ve found the best results using the Hario V60.   Hario products come from Japan and are of very high quality.   Hario in Japanese means “The king of glass” and they sure are!  All the items I’ve handled are made of very durable glass and ceramic.
 

The Roaste Experience

I ordered a 2 lb back of Klatch belle espresso. Well I got two 12 oz packages. I emailed Roaste and they immediately responded. They offered a resolution of another 12 oz package of what ever I wanted. They have excellent customer service and they are allowing me to get another discount by telling you about it. Well what good marketing is that! I would call that a win win situation. It will just keep me coming back.

Brewing Turkish Coffee

Turkish Coffee

Turkish coffee is a sweet, fragrant, and full-bodied brew that is very popular in the Mediterranean region and Middle East. Most coffee historians agree this style of coffee got its start in Egypt during the 16th century. Turkish coffee brews without a filter or strainer – if you like a French press for the “body” imparted be the unfiltered fines, then get ready to be blown away by this stuff. Sugar is part of the recipe for a reason – this thick, syrupy, and bold coffee is a style like no other.

 

The Ibrik Brewer

Experiment #2 - coffee body scrub

This is my second experiment in making bath/body products using coffee. Technically I used the grounds for this experiment not the coffee itself but close enough right? Cool

Coffee infused caramel

I like to experiment while cooking. Sometimes it turns out good. Other times not so much. Today's experiment is in making homemade caramel. Being the coffee lover that I am I decided to figure out a way to add coffee to the mix and see how it tasted. I like caramel in my coffee so why not have coffee in the caramel? Cool

 

Sacrafices and Recommendations for those on a budget.

Like hundreds of thousands of other Californians, I am in the unemployment club. I did not choose to be in this non-prestigious organization, but am a member nontheless. When you are living on the checks of unemployment, you must force yourself to make sacrifices. I have sacraficed a lot, one of which is the quality of the coffee I now drink. This is something I neither enjoy, nor do recommend it to those who have the means to buy better joe.

Great Coffee is NO Accident! Pt. 2

Edited for content 7-25-2010

Part 2 of a series:

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(Goin') Rusty's Hawaiian

June 17, 2010| by scottpiro

image courtesy of Rusty's HawaiianHey, 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.

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Category: BLOG

New Roaster- Armeno Coffee Roasters of Northborough MA

June 2, 2010| by scott

Armeno Coffee Roasters must be one of the coolest places to work in the coffee business.

It's hArmeno's former wheat milloused 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.

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Category: BLOG

4 Espresso Tips for Better Coffee

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

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Category: BLOG

Ka‘u Coffee Festival 2010

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.  

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Category: BLOG

Italy…Via Seattle

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.

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Category: BLOG

Colombian coffee: wet or dry pulping?

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.

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Category: BLOG

Colombian coffee: human profiles II

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.Colombian Coffee farmers: Victor Prieto 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.

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Category: BLOG

Colombian coffee: human profiles

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.

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Category: BLOG

Kona coffee blends and their economic repercussions

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.

 

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Category: BLOG

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