Angie & Mina’s Kapé Mo Coffee Bar
In this episode, we learn about what makes a coffee house/bar special – and we dive into the personalities and historyContinue Reading
Culinary Coffee
Coffee taken seriously: roasting, quality, strength, coffee bars and the place of coffee on a restaurant menu.
Light in the dark
How to decide which roast to embrace
What is the Strongest Coffee?
Turkish, French press, espresso, or cold brew…which is the strongest?
Why Restaurants Should Not Roast Coffee
Personal roasting appliances allow anyone to roast their own coffee – but should restaurants?
The Battle Between Cost and Quality in the Coffee Industry
Coffee can be cheap, it can be good, and it can be fair; however, it cannot be all three.
The Third Wave of Coffee Explained (part 2)
The Third Wave of coffee is focused entirely on the product at every step, from cultivation, trade, roasting and brewing.
Producers Revolution
A revolution is occurring in coffee today, and you likely don’t know what it is. You don’t know about itContinue Reading
Blue Bottle Seeks Instant Success
The world of coffee has gone topsy-turvy again, and I haven’t quite figured out who is out of touch andContinue Reading
The Language of Taste
Words are important. As a writer, I feel very strongly about this. But, unfortunately, when it comes to the descriptionContinue Reading
A Matter of Taste
Coffee is more complex than wine.
Wow Them in the End
Why Good Coffee is Important in Restaurants
