What's the right water temperature for brewing coffee at home? The team at Verve Coffee Roasters has an idea or two.
Most bartenders are expected to buy an occasional round for a regular or a big-spending party, but what about baristas who dole out coffee drinks "on the house"—is it harmful to business, a shill for higher tips, or simply a show of hospitality?
Why do we all always act like "espresso" is from Mars and "coffee" is from Venus? It's time to challenge (and perhaps change) the way we perceive those potent little caffeinated shots, and put espresso back into context.
Whether you're camping, picnicking, or basking in the radiant heat of the grill all spring and summer long, there's plenty of gear to help you stay caffeinated in the great outdoors.
We're facing down the unpredictable weather (warm one minute! cold the next!) with a nice mix of hot and iced caffeinated drinks to regulate our delicate body temperature–to-comfort ratio. Here are some coffee bevvies drinks that smack of the spring season.
Italians think third-wave coffee is insane; specialty-coffee crazy baristas think Italians are out of date and out of touch. But who's right? We explore both sides of the caffeinated argument.
Don't throw out those used coffee grounds: Your plants need 'em. Used coffee grounds are rich in nitrogen, which is one of the three main nutrient components in any successful fertilizer.
Ever wonder why the coffee your favorite barista makes you is always better than what you brew at home—even when you're using the same beans? Don't worry: You're not alone, and you're not necessarily doing it wrong.
Coffee people of all stripes have long had an idol in Kenneth Davids, founder of Coffee Review and author of several time-honored coffee books, including Home Coffee Roasting, which remains one of the pivotal tomes for anyone hoping to cross over into next-level geekery. We recently caught up with this coffee statesman to get his perspective on how coffees should be rated, current blends and trends, and his pet peeves in specialty coffee today.
It's time to put away the coffee scoop, the tablespoon, and the measuring cup: Use a kitchen scale for the most accurate and consistent coffee brewing. (It won't make you a geek, but it will make your coffee taste better.)
As far as coffee's concerned, until recently there's really only been one Portland, and it's on the West Coast. But Maine's getting in on the action, too, with the emergence of small, plucky specialty roasters like Tandem. We checked out a couple of Tandem's latest offerings to bring you the inside (coffee) scoop.
Rough morning and an extra Americano or two left you with shaky hands? Some been-there-done-that pro baristas offer tips for staving off (or recovering from) overcaffeination.
Kentucky's not all juleps, derbies, and bluegrass: It's also the home to a little corner of the not-quite-coffee world with a lovely native (sort of) botanical contribution, the Kentucky coffeetree.
Even your quality- and caffeine-obsessed coffee columnist gets sticker shock sometimes at the cost of coffee. Today we break down the pennies per cup in a bag of whole beans, to justify that price tag's existence.
Some of my favorite things come out of Lancaster, Pennsylvania, including but not limited to: Pretzels, shoo-fly pie, quilts, and freshly roasted specialty coffee. (Wait, what?) It's true: Small-but-snappy roaster Square One Coffee is indeed bringing some delicious coffee to the eighth-largest town in the Keystone State—and hopefully beyond.
Baristas naturally appreciate the extra green in their tip jars, but there's something to be said about the little special extras that pass across the counter as well. We asked nine baristas what the best tip they every got was. (Surprisingly, none answered with, "Don't take any wooden nickles.")
On any given day, I can probably give you an arm's-length list of reasons to be excited about coffee, the most obvious ones being, "It's delicious," and, "You can make it at home for pennies a day." But there are a few particularly good excuses to get pumped about coffee right now.
The long history of coffee features woefully few prominent women, but those who do stand out do so in spades. One of the toughest cookies in the caffeinated timeline remains an inspiration to female business owners today: Alice Foote MacDougall, a ground-up entrepreneur and coffeehouse owner who epitomized success in hard-scrabble early 20th century New York.
How much caffeine would it take you make you have to crawl back home? Oklahoma City residents are about to get a chance to find out, with the city's first official, organized Caffeine Crawl on February 16.
Some folks are more than happy to plunk down $4 or $5 for their morning coffee or latte, while others marvel at how expensive coffee has become, especially over the past ten years. It certainly can seem like a mystery: the market price for green, unroasted coffee currently averages about $1.53 per pound—so why does the price increase tenfold (or more) when it arrives on shelves here?
We've all heard bartenders complain about the frustration that muddling a ton of mint for mojito after mojito can cause. What, then, is the mojito of the coffee world? We asked seven baristas to tell us the biggest flow-busters they face behind the espresso bar.
Despite the cliche of the too-cool barista, most dedicated coffee pros really do love making your coffee drinks. We asked seven top baristas which orders in particular make their hearts go pitter-pat. (Or is that the caffeine?)
Introducing the latest obsession of coffee geeks: The lovely, hourglass-shaped Wave series of dripper pots from Japanese manufacturer Kalita.
Looking for some life-improving goals for 2013 that aren't about going to the gym more often? Here are a few things you can do in 2013 to raise your caffeinated quality of life (and do some greater good, to boot).
So, you want to open a café? Sounds great—but where do you start? From writing a business plan to scraping up the dough, from deciding which espresso machine is best to learning how to use the darned thing, there's so much that goes into building a successful coffee business that it can seem nearly impossible to think of everything. But Oakland, California's Food Craft Institute is offering an upcoming program designed to help new coffee businesspeople start up without burning out.
Though no coffee's grown there, Europe has been coffee-driven since at least the 16th century. But how did that heady liquid wind up in cups throughout the Continent in the first place?