Archive for May, 2012

Exploring Components of Taste

Part 1 -Evaluating Coffee Acidity Acidity, body and aftertaste are common terms used in coffee culture, when we describe some of our sensory experiences. In our trade it is of the utmost importance to be able to differentiate these elements, using universal terms, so that our coffee is consistent. Our May public cupping will be Read more

Coffee Ambush- Intel!

While on my Portland/Olympia/Seattle trip, I had the opportunity to do some Coffee Ambushes. I was very excited about this, because I’ve not done them outside Atlanta and Nashville up to this point, and the thought of doing them elsewhere is really cool. And the three companies I chose were handpicked because of what they Read more