Category Archives: Commentaries

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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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

Posted in Coffee Roasting, Commentaries, Roasting | 3 Comments

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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Does Boiled Coffee Reduce Breast Cancer? New Study Says Yes.

A new study authored by Lena Maria Nilsson, conducted at Umea University in the north of Sweden, suggests that women who drink boiled, unfiltered coffee are less likely to get breast cancer. Skeptic that I am regarding health studies, this … Continue reading

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