There is one major piece of this puzzle that the single-serve industry has got all wrong for far too long…the amount of coffee they use in their pods.
Along with general geographic traits like climate and soil, elevation is a critical component to the resulting taste profile.
There are certainly some things I wish I knew when I first began my journey. I’ve culled down my thoughts into just a few simple takeaways here.
It’s important to understand the beautiful process of maintaining the highest quality standard from farm to cup. Here’s how that happens.
Coffee and dogs are our favorite things and here's a few reasons why.
By pushing the limits of experimental processing and not being confined by coffee tradition, El Paraiso plays by their own rules and is changing the coffee game.
Cascara is a commonly discarded byproduct of coffee, but when brewed right, it can be a great replacement for your afternoon tea.
The process of making pot coffee might largely be second nature within your morning routine, but there are some common mistakes that you may not be aware of.
Through trial and error, here is my top advice on how to quickly find the best coffee shops to make your trip anything but a (caffeine) buzz kill!
While preference in coffee acidity levels is quite subjective, there are a lot of factors that lend to one coffee delivering more acidity than another.
If you’ve immersed yourself in the world of espresso or spent any amount in a coffee shop, you will certainly hear someone talk about “pulling a shot of espresso.”
The beauty of coffee and chocolate is that they really complement one another. The strength and bitterness of your espresso or coffee can be counterbalanced with a sweet and smooth chocolate.
