Monthly Archives: October 2010

The Great Coffee Debate 1st Meeting

Coffee growing, purchasing certification practices, roasting, packaging, blends versus single-origin and preparation methods as well as consumer education played out with big coffee industry players over a three hour period in New York City this past week. All they need to do to improve is add the farmers who grow it and consumers who brew it to the discussion. Continue reading

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Grinding: Coffee Brewing’s Misunderstood Ingredient

Coffee must be ground to be brewed. Grinding breaks the coffee into smaller particles. The smaller the particles, the more oils can be extracted within a set period of time. If two same weight portions of ground coffee are brewed, the finer ground portion will offer more flavor. When coffee is ground, it exposes surface area. The finer the grind, the more surface area is exposed. In this way, grind is simple. Continue reading

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