The Water Effect

Water, it’s coffee’s other half, or actually it’s coffee’s main ‘ingredient’ being the only other thing used to activate all the wonderful tastes, aromas, and frankly make it drinkable. Water is a pretty important factor in the wonderful world of coffee, so much so that even the type of water used can have a pretty…

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Automatic Drip Brewing & Dialing

Automatic, consistency, speed, and convenience. Automatic drip devices are one of the most common ways to brew coffee at home, but ridiculed for the lack of user adjustment. Every coffee is different, so how do you account for that with an automatic machine.  For starters, dialing (especially for a brewer that only allows very little…

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Show Me The Honey

If you’ve signed up for our mailing list, you would have received a bit of a run down on honey processing for the release of our small-batch White and Red Honey from Costa Rica, the H1 Centroamericano experimental hybrid from V&G San Juanillo. So, some of this may be familiar, but now we’re going to…

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Espresso + Milk

While we’re on the topic of what this is over that, how about the various ways espresso and milk can be served. Menu Update First things first, there’s been some slight adjustment to our menu! With the re-introduction of (compostable) eight ounce cups, we are able to serve Flat Whites and Traditional Cappuccinos. Cortado’s and…

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Americano & Drip Coffee

“What’s the strongest thing you have?” “What has more/less caffeine?””Do you guys have coffee?”There’s lots of fun aspects to working the mobile cafe, one of them is the chance to answer questions in person or on the spot and have that opportunity for all sorts of discussions. I’ll answer one right away here, and that’s…

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#deathbeforedecaf

You may have come across this before, whether it be directly this phrase or maybe the chuckle followed by “that’s not real coffee” among other decaf antics. This is an outdated viewpoint that has just held on over the years of decaf production. While there are some very lovely roasted decaf out there, why does…

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Specialty Coffee, Instantly

Instant Coffee Starting in 1965, Nestlé introduced ‘freeze-dried’ coffee, or better known as instant coffee. This evolved into Starbucks eventually bringing its own version with having micro doses ready to brew per cup. If you read last week’s post on buzzwords, this would follow the first and second wave. Instant coffee is huge, especially with…

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Cuppings, Tastings, and the Flavour Findings

In the previous blog I talked about the most common tasting notes in coffee, specifically by region. So, how are these flavours decided on or aimed for? During the roast process, there are a few check-stops a roaster can take to assess flavour. By pulling samples throughout the roast, the aroma is followed as it…

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