Freedom through control

by | Tuesday, April 13, 2010 |

Josh (my friend and coworker) recently told me that we shouldn’t ever have wasted espresso when we use the Anfim grinder, since it times each dose to the 1/100th of a second.I asked him why. I have to know why I’m doing something before I do it, or in this case don’t do it. Also, I think I have a...

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Coffee cupping and le fooding

by | Wednesday, April 7, 2010 |

In the current New Yorker (April 5, 2010), Adam Gopnik writes about the Le Fooding phenomenon in France (Annals of Gastronomy: No Rules! The new French school of food.)Le Fooding is meant to be a composite of Food and Feeling. Fooding-istas define themselves as folks who reject the old French...

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The packaging experiment

by | Wednesday, March 31, 2010 |

For quite some time, we have wanted to know how to best package our freshly roasted coffee. Currently, we’re using multi-ply bags consisting of lots of petroleum derivatives and aluminum foil. Without actually having researched the matter, we have thought it better to have a one-way degassing valve...

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The coffee jungle

by | Saturday, March 27, 2010 |

It’s a great time to be a barista. I love transitions. I feel the most alive in them. And coffee culture, to my mind, is evolving right now. Even at premium coffee shops in Seattle, you can pay around $2 for a shot of espresso that will peel the enamel off your teeth, or you could pay $2 for a...

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