Author Archives: coffeekevin

About coffeekevin

Kevin Sinnott, host of the how-to video “Coffee Brewing Secrets”, author of The Art and Craft of Coffee and curator of www.coffeecompanion.com website is America’s foremost consumer coffee authority. His groundsbreaking newsletter THE COFFEE COMPANION was the first-ever consumer publication about finding and brewing the world’s best coffee. The COFFEE COMPANION, which achieved a readership of more than 10,000 coffee lovers, offered Sinnott’s unbiased evaluations of what he calls “hardware” – all the equipment necessary to brew great tasting coffee, from water filters to coffee bean grinders to brewers. Since then, he’s made more than 100 media appearances, in USA TODAY and The Chicago Tribune, OPRAH WINFREY, 20/20, and The FOOD NETWORK and has done countless talk radio shows. Kevin Sinnott lives with his wife and three sons in Warrenville, Illinois.

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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Randwyck One-Cup Coffeemaker

One-cup brewers like this are great for that quick cup in the afternoon or anytime when you want to indulge alone. At the prices I pay for beans, forgive me if I want to make the amount I want to consume at once. Continue reading

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Roasting For Flavor or Roasting For Statement: Is This Light Roast or Sushi?

…if a Starbucks roast is the soft-focus impressionism of Monet, George Howell’s have become the photo-realism of Bechtel. I guess I’m looking for the romantic portraits of a Rembrandt. Continue reading

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Can Roasted Coffee Be Too Fresh?

Yesterday, after the coffee arrived, I couldn’t wait to brew some. I fired up a water kettle and ground 35 grams, which is the right amount for a half-batch in my Chemex and fills exactly four small cups of coffee. I’ll skip the details, but it was a disappointing cup of coffee. Continue reading

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Kenya Coffee Frankenstein!

The Coffee Research Foundation’s new Kenya coffee variety could single-handedly destroy the reputation of one of the world’s best coffees. This morning, I received the following press release: Kenya’s Coffee Research Foundation (KRF) has released a new variety of coffee. … Continue reading

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Sowden SoftBrew: A Brewer Disguised As A Teapot

What I liked instantly is its sense of design. It has, as they say in the car business, curb appeal. I brought it out a few times for visitors, and everyone wanted a cup of coffee made with it. They also asked what it was and how it worked. So, the good news is it’s an attention-getting and attractive design. The bad news is no one knows how it works, which in terms of retail usually spells disaster. Continue reading

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