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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